The Family Farm

On April 23, 2005, we moved to the family farm. Matt’s dream of farming became my dream too, and when the opportunity came for us to buy the family farm, we took the chance. We knew it was not going to be easy and we knew we were taking a risk.

Those young people in the picture below did not know they would have to face sickness and death so soon within their family. They didn’t know they would have to sell all their hogs. They didn’t know they would have hours of book work. They didn’t know that there would be countless repairs. They didn’t know that they would have to make it through a drought. They didn’t know how tight money could really be.  All they knew was that they loved the farm and they couldn’t imagine anyone else living there, so they were willing to take a chance.

But with the risk, there is the peace that comes from watching the sun rise and set over the cows grazing in the pasture. There is the excitement in watching a wobbly calf. The freedom to walk through corn and hay fields, daydreaming on the porch, or resting on a bale of hay. The feeling of gratitude as the rain falls after a long dry spell. The blessing of having our children work alongside us and watching them grow on the seat of a tractor. The feeling of accomplishment after a hard day’s work, and the feeling of humility that the Lord has given us the opportunity to be stewards of this farm.

April 23, 2005 - The day we moved to the farm.

April 23, 2005 - The day we moved to the farm.

Supper-in-a-Dish (A recipe using ground beef)


I like to make this slow cooker recipe on Sunday morning before we go to church. It is quick and simple to throw together. And the best part is, you can fix it and forget it and come home to a fantastic meal that smells and tastes wonderful. Our family enjoys eating biscuits with it.



1 lb. Fagan Farm ground beef, browned

1 ½ c. sliced raw potatoes

1 c. sliced carrots

1 c. peas

½ c. chopped onions

½ c. chopped celery

¼. c chopped green peppers

1 tsp. salt

¼ tsp. pepper

2 cans of cream of mushroom or chicken soup

¼ cup farm fresh milk

shredded yellow cheese


Layer ground beef, potatoes, carrots, peas, onions, celery, green peppers, salt and pepper in slow cooker. Combine soup and milk. Pour over layered ingredients. Top with cheese. Cover. Cook on High 4 hours.

I hope you enjoy this delicious and simple meal!


High-Fat Dairy Can Decrease Your Sugar Cravings & Maintain Your Weight

People have not always bought the idea that fats are unhealthy. Families use to enjoy real butter and cream line milk, but somehow by the time World War II came around, Americans were convinced by clever marketing and advertising that fat was the enemy. People switched from butter to margarine and from creamy full-fat milk to skim.  

Let’s admit it! We can be pretty gullible people! Someone can stick a label stating, “health food” and we are ready to jump on it and skim milk is one of those foods that has been labeled “healthy”.

According to a study done by American Journal of Clinical Nutrition, people who eat lots of high fat dairy products have the lowest rate of diabetes. The wonderful cream in milk steadies blood sugar for an extended amount of time because the saturated fat in milk keeps your insulin levels from bouncing all over the place.

With Americans banning whole milk and jumping on the bandwagon of skim milk, there has been an increase in obesity. Why? According to The Healthy Home Economist website, when we reduce saturated fat, we turn to carbs, which are grains and sugars. These are what make you fat, not saturated fat.

Here’s the good news! Including cream in your diet will help you maintain your weight and decrease your cravings for sugar!

What are you waiting for? Give our raw milk a try! Nothing has been added or taken from our milk. It is just pure, fresh, creamy milk. Click here to learn more.

The larger the cream-line the better the milk quality!


Sheet Pan Quesadillas


I’m always looking for recipes that are simple, few ingredients, and quick to throw together. Sheet Pan Quesadillas meet all my conditions :), and they are scrumptious! I enjoy the crispy outside and the cheesy inside!


1 green pepper

1 onion

1 package of hamburger from Fagan Family Farm

1 tablespoon or 1 package of taco seasoning

1 package of flour tortillas

shredded cheese (whatever kind and amount you like)

5 Steps to Sheet Pan Quesadillas

  1. Chop 1 green pepper and 1 onion and cook with one package of hamburger. After the meat is brown, drain off excess fat, if needed, and add 1 tablespoon or 1 package of taco seasoning.


2. While the meat is browning, grease a large cookie sheet and place the flour tortillas on the pan.


3. Add the hamburger mixture on top of the tortillas and cover in shredded cheese.


4. Now fold the tortilla shells to cover the meat mixture.

You can see from the above picture that the tortillas did not cover the middle, so just plop on a couple more and it will all be okay!

You can see from the above picture that the tortillas did not cover the middle, so just plop on a couple more and it will all be okay!

5. Sit a second baking sheet on top of the quesadillas to help press it down. But before you do that, be sure to grease the bottom of the pan! I learned this from experience. :) Bake at 425 degrees for 25 minutes. About half way through baking, I removed the top pan .

Doesn’t that look so yummy?!

Doesn’t that look so yummy?!


Let me know in the comments below if you tried out this recipe, and be sure to share any tips or other ingredients you might add to this dish!

Warm Regards,