Sunday, June 8, 2014

Farm For Sale - Dunbar, Nebraska

This Heritage Homestead is for sale! CLICK HERE
50 miles to Omaha and 40 miles to Lincoln
$210,000 (subject to change if we remodel the kitchen)
Home buildt in 1880. I has 3-4 bedrooms (the one on the main floor we use as an office) and two bathrooms (one is new with jet tub, seperate shower and two seperate sinks plus walk in closet). On bath and one down. Needs kitchen work and downstairs bath needs some work. Beautiful dining room with bay window. Woodwork is UNPAINTED and lovely. Approximately 1800 square feet. Basement is only half with the remainder crawl space. The attic is insulated and huge. At one point the previous owners blew insulation in the side walls except the kitchen (which is an add on). Wood floors except vinyl in the Bathrooms and Kitchen and carpet in the Living Room.

Picture towards the road which is blacktop and the old Highway 2 just 1/2 mile south of the new Highway 2. Across the front is planted in Lilacs of various colors (about 50 plants), tons of various colored peony's and Iris.

Parking is huge and needs re-rocked but a semi could drive on it. To the left is an oversize three car garage with a new in2013 metal roof. The red bard needs a roof bad or just torn down. It's an old corn crib but would make a great shop. The big barn is HUGE. Has 9 open front stalls in the front, a huge center area for hay and to park tractors, etc and inside stalls. The east end needs redone but the roof is metal and fairly new. The small red barn was our goat barn. It has three birthing pens an area for the animals and a small milk area. It has a concret floor. The roof is metal and new in 2012. Not shown is the chicken coop that has a metal roof and a completely enclosed run (we have lots of coons). There is currently a lot of cattle panel fencing. The farm stead sits on 5 acres and there are 5 acres of grass to the left of this picture. Half is fenced with several gates and the posts are in for cross fencing to make 4 paddocks. The other half is open and we hay that getting 5-7 big bales from it every year.

Not shown is our garden production area. There is 18-20 grape vines (Red, White & Blue), Three asparagus beds, about 30 Rhubarb plants, Strawberries, Red and Black Raspberries and a large raised bed vegetable production area. There is also a large planting of thornless Blackberries and Echineca plus many new fruit trees. We also have huge plantings of Daylilies.

Saturday, March 15, 2014

See the News!

This Heritage Homestead is for sale!  CLICK HERE

The folks who have committed to working here this summer will still have the opportunity to intern here for 2014 production.

Sunday, February 23, 2014

New Jam's and Jelly's

This time of year we always offer specials on last seasons Jam's and Jelly's that are left over.  That way we always offer the freshest product.  If you order through then you will be able to take advantage of our special pricing in February and March.

All our Jam's and Jelly's are made with local honey as sweetener.  We never over power the natural taste of the fruits and veggies with sweetener.  Most of our Jam's and Jelly's are made with our own fruits and vegetables that are naturally grown.  When we do outsource our products we always use organic.  We often freeze the freshest produce for jelly and jam making in the winter months.

This week we are making Strawberry and Peach jams...............YUMMMMM

Wednesday, February 5, 2014

What Happens When Your Farmer Breaks Her Arm?

You do have a farmer, right?  Someone locally that raises some of your food.  It's common knowledge that food grown locally is higher in nutrients simply because it's fresher, if for no other reason.  Your local farmer is someone you can trust, he grows the fruits and vegetables the way you'd grow them, if you could; clean and pure, without GMO contamination, pesticides and herbicides.

Heritage Harvest Home(stead) can be your local farmer if you live in southeast Nebraska or even into Iowa and Missouri.

If we are your farmer you'll already know that Jean broke her arm at the shoulder in early November.  The first Dr said that it would NEVER heal and that I would have a frozen shoulder, second Dr has said that I may only have 90% movement but my therapist thinks anything is possible and I could get 100%, I'm going for that one.  At any rate we have another 9 months until healing and therapy is complete.

Additionally this set of grandparents are now parenting a 1 year old granddaughter who brings us all kinds of joy and needs lots of attention.

Sooooooooooooooooooooooo, we have decided to go into training mode!  We are now offering a special HOMESTEAD TRAINING CLASS that will go from mid-March through October in three sessions; Spring, Summer and Fall.  We will cover all things HOMESTEADING from our 30 years of experience in growing our own foods and moving from the city to the country.  In exchange for HOMESTEADING CLASSES you will work beside us and for us, receive the training and a box of Fruits and Vegetables every week.  It's a win, win!!!  We help you by passing on knowledge and you help us in a time we really need it!

We have a bunch of applicants and will accept only 6 for each season with preferences to someone who wants to participate for all three seasons.  We will be choosing our participants with in the week.  If you want to be considered send us an email with your name, address, email address, experience and why you'd like to participate to our EMAIL addy.

Sunday, December 8, 2013

Gluten & Dairy Free Cheeseburger Mac 'n Cheese

4 ounces Quiona/Corn Elbow Pasta
1 1/2 tablespoon Coconut Oil
1 1/2 tablespoon Gluten-Free Flour Blend (I used Grandma Farmer's Better Than Wheat)
1 1/2 teaspoon powdered mustard
1 1/2 cup Almond Milk
1/4 cup finely minced onion
4 ounces cooked, grass-fed ground beef
1 med Roma tomato, diced
1/2 bay leaf
1/4 teaspoon paprika
1/2 large egg (I used a tiny pullet egg)
6 ounces Almond cheddar, shredded
1/2 teaspoon salt
black pepper

  1. In large pot of salted, boiling water cook the pasta according to directions
  2. In a separate pot, melt the oil, Whisk the flour and mustard and keep it moving for about 5 minutes.  Make sure it's free of lumps.  Stir in the milk, onion, tomato, beef, bayleaf and paprika.  Simmer for 10 minutes and remove the bayleaf.
  3. Temper in the egg.  Stir in 3/4 of the cheese.  Season with salt and pepper.  Fold the macaroni into the mix and pour into 1-quart casserole dish.  Top with remaining cheese.
  4. Bake for 20-25 minutes.  Remove from oven and rest for 5 minutes before serving.
Makes 3-4 servings or 10 toddler servings.  I freeze before baking.

Friday, November 15, 2013

We are now taking applications for 10 "Working CSA" packages until January 1st, 2014.  We are ONLY taking 'working' applications right now and will open up the available non-working applications soon.

Our CSA packages have an approximate retail value of $25 and will contain Fruits, Vegetables and Herbs grown on the farm.  You have to option to choose to add Organic, Free Range Eggs and Grass-fed Beef or Chevon (goat) or Free-Range Poultry.  Often you will also be able to 'choose' what actually is included in your weekly boxes. 

 For more information see our Pages on CSA or PRODUCTS WE GROW.  

'Work' will include:  Planting, Weeding, picking, animal care and more!  Great fun work!

My family and I really enjoy our CSA boxes.  Every week, there is a fresh supply of wonderful food and it often includes a new "treat" for us to try.  We have tried several new foods because of this and have found that we actually enjoy beets, for example (OK, not everyone and we like them best roasted!).  We also appreciate the fact that through the CSA we know who grows our food, how it was grown and how fresh it is!  We've learned that produce bought in a conventional store, no matter how fresh, simply doesn't "last" as long as that in our CSA box, because it has spent most of it's time in transportation and storage somewhere else.  We highly recommend trying a CSA!  BKK, Julian, NE

In 2014 


will offer 

CSA packages

that will be available:

  1. Pick-up at the farm  ($20 per box or 2 hours farm work per week plus $6, you pick up your box the day you work)
  2. Delivered to Drop-point in Lincoln ($22.50 per box) or (to home in SE Lincoln add $5)
  3. Delivered via ($27.50 per box)
  4. Delivered Nebraska City, Auburn or Syracuse ($22.50 per box)

Not only will you be able to choose what produce will be included in your weekly box, you will have  the option to 'add-on' products to your boxes and a list of your choices and add-ons will be made available to you weekly.

Work hours not limited to 2 hours per week.  You can work ahead on hours if you can't work every week.  'Working for others' hours are also available. If you can do extra hours for someone unable to work or if you have a need for help in that area, let us know.

The 'boxes' will be made available for Spring (10 weeks beginning week of April 28), Summer (8 weeks beginning week of July 7) and Fall (6 weeks beginning week of September 1).  Each box will includes hand-outs with recipes!

The farm will be open for 'pick-up' and work on Tuesday and Thursday, from 8 am to noon and 6-8 pm and Saturday from 8 am-noon Mid-April through Mid-October.  **Weather and daylight permitting

Delivery to Nebraska City will occur on Thursday afternoon and Auburn will occur Saturday morning.

We will accept a MAXIMUM of 30 members per session (max 10 working members) in 2014 so make your reservations early.

Email us to let us know you are interested so we can send you an application.

RESERVATIONS:$20 Season.  If you wish to reserve for all three seasons you only need to pay the reservation fee once.  Reservations are due January 1, 2014 with your application.

SEASONAL FEES:  Seasonal 'cash' fees are due in full 60 days prior to the seasons begin. If you choose work hours, then those hours must be complete BEFORE you get your weekly boxes. (i.e. Spring Package #1: no work $200 or work $60).  Our 'application' will give more pricing details along with a optional 'payment plan'.

If you have to cancel:  Life happens.  Need to cancel 30+ days prior to the sessions starting date?  Full refund will be given.  After 30 days prior to the session you will have to pay a cancellation fee of $25.

Thursday, November 7, 2013

Gluten-Intolerant Summit

Are you Gluten-Intollerant?  Celiac? Have friends that are?  Want to know more?  Is it a Fad?  What you should know!

The Truth About Grain

We want you to join us at a 'come as you are' on-line event that you can view on your own time!

This event will give you the truth about gluten and how it reacts in your body, how to shop, what to look for, and how to ask the right questions when you go to the restaurant!

Join Us for This SUMMIT ON GLUTEN!