ST. ISIDORE FARM

The Latest Self-Sufficiency Projects




ThE LAMB PROJECT

I am sure you have gathered that our latest and rapidly evolving project involves for the first time in the history of our farm, yes you guessed it, SHEEP. While I have explained these brilliant critters as a highly endangered breed of sheep and reinforced that throughout the website, I'm sure many of you question us eating such genetically valuable offspring. We here on the farm do not forget the vital role livestock plays in the life of humanity and their purpose. Part of our role for preserving these brilliant sheep is getting people excited about them, which means giving people a reason to want them. Their mild flavored lamb is a welcome addition to our home and hopefully will be a welcome addition to many homes across the country. With that said this coming year St. Isidore Farm will be kicking off  "The Lamb Project" which aims to get people excited about the potential of the Barbados Blackbelly sheep breed as viable option for lamb as well as reconnecting a pork, beef, and chicken dominate America with the delicious flavor of lamb. 


Scottish Highland Cattle 

In an effort to extend our promotion of heritage and endangered livestock, we have added Scottish Highland cattle to our farm. Scottish Highland cattle are extremely efficient grazers of browse and forage allowing them to thrive on land that may be less suitable for standard commercial beef cattle. In an added bonus, these cattle if properly bonded with sheep will offer protection from predators. 

Practical Homesteading


We all deep down wish we weren't just so reliant on everyone else right? Well maybe it isn't for everyone, but here on St. Isidore farm when it comes to food production we strive for independence and self sufficiency. We have dabbled in pretty much everything when it comes to self-sufficiency. From our humble farm beginning when farm owner Anthony Graf first started raising rabbits and hogs for meat on a small two and a half acre allotment to purebred Nubian dairy goats for milk and cheese right up to grass fed beef cattle. Things are constantly changing here on the farm. Agriculture is a constantly evolving industry and with these advancements come new practices and new industry standards. Because of this constant evolving, our farm is constantly adapting. We are constantly investing in new farm enterprises and getting out of other older ones. One thing however will never change. Though we are grateful for advancements in agriculture, we never want to lose touch with the history and old ways of doing things. Which means making, and doing things by hand!