MP Farms

08/03/2025

Lovin’ these cooler temps but makes it hard for the hay to dry 😏

10/04/2024

10/04/2024

If you don’t have a local source to buy pasture raised, here’s a guide to understand what grocery store labels really mean.

I remember when I thought buying “cage free” was really doing something — I.e., I was buying what I now know as pasture raised.

06/06/2024

Hay sure smells good this morning!! 👃🏼🌾

05/24/2024

🤪☕️😬💸

02/24/2024

👩‍🌾 Fresh 🥚
Price: 3️⃣.5️⃣0️⃣/dozen
Cash, Venmo FF, PayPal FF, checks if I know you/larger orders

Will accept VERY clean empty 🥚 cartons (no tears, broken 🥚, cigarette smell, etc.) for .5️⃣0️⃣ off/dozen

Fully free range; non-GMO

2/24/24:
Lamoni: I will be in town around 11am~ stopping at Hy-Vee, Invinci
State line: I will be at Conoco (picking up my milk order) around 11:40am

02/06/2024

I’ll have to try this later this summer!

Probably one of the tastiest homemade items I have made recently is homemade yellow mustard! The flavor is so yummy and tangy. I can never go back to store bought. The recipe is as follows:

100g yellow mustard seeds
240ml water (plus more for an initial soak)
60g apple cider vinegar
1 ½ tsp salt
½ tsp ground turmeric

In a bowl add the mustard seeds and cover with water. Soak the mustard seeds for 5 hours, then drain them. This initial soak and drain are to help remove the phytates present in all nuts and seeds and help with digestibility.

Add the drained seeds to a clean bowl or large jar and pour over 240ml water and 60ml apple cider vinegar. Cover with a kitchen towel and allow it to soak for 24 hours.

Once soaked, strain off (but keep) ¼ of the liquid.

Blend the mustard and the remaining liquid along with the salt and ground turmeric until it is a smooth consistency, adding in as much of the strained off liquid until it is your desired consistency. Over time, mustard tends to thicken up a bit so bear this in mind.

Spoon the mustard into a clean jar with a lid on and let the mustard sit out at room temperature for at least 24 hours to help lose the mustard bitterness before placing it in the refrigerator. The mustard can also be kept at room temperature if you don't want to refrigerate it. The longer it sits the better the flavor develops.