Moonrise Ridge

05/31/2026

Mercantile restock alert!

We are officially stocked on all things sheep!

Lots of fresh lamb for sale! We brought 15 into processor last week, 11 of which are to sell here. We have loads of decadent lamb rib chops, loin chops, and ground for all your grilling needs. We did a taste comparison of loin vs rib chops last night for dinner. I salted both sides well about 30 minutes before grilling, then Cliff did a quick sear on either side. Lamb is a delicate and flavorful but subtle and mild meat and really doesn’t need much. They were incredible. Like tiny filet mignon but smaller more delicate fibers. The ground shares the mild quality and makes for perfect burger material or anywhere you’d use ground beef or pork. Think meatballs, stuffed peppers, etc.

Also we have wool sold in two forms. Skeins of yarn from our lambs. It was their first shearing and it’s oh so soft. It is 150 yards of 3-ply worsted weight. We have two colors. A creamy beige and a very dark brown with hints of grey. The colors are completely organic and undyed, just variations of what Shetlands grow. The wool mill we use is all natural. They wash it by hand, and have these amazing old carding and spinning machines and everything is done in small batches with great care, only about an hour away from here.

Finally, we have wool pellets. These are ideal to add into your garden soil while planting as a soil amendment to increase porosity, hold soil moisture without it being too soggy, and to slowly release Nitrogen. It feels like such a gratifying moment to have three products from our sheep for sale after 5 years of raising them.

We also did a big restock of ferments. These come directly from an incredible regenerative farm in Kearney Missouri. They grow the veggies on site, and ferment them right there too. Hard to imagine anything more nutritious or climate friendly. Not to mention delicious! My family eats one of these products daily.

Stocked on flours as well. Wheat sourced regionally from responsible farms personally vetted and stone ground to order in the West Bottoms. It’s the same flour I use to bake sourdough.

04/21/2026

Life lately.

I was interviewed by last week and the article went live today. The link is on stories today, at the bottom of this caption, and I’ll try to put it in our bio too or on the website. It was such a good exercise to reflect on our journey. To hear myself tell our story through my current lens, a story I haven’t told in a while. Perspectives change and sometime pieces remain the same.

I just entered the third trimester with this third baby. Nesting is hitting hard. Mostly in the form of my newfound love of power washing, I did not know what I was missing, and big organization projects around the farm, outbuildings, and home. The garden is here patiently awaiting my full attention.

Still no lambs! Last fall we separated the rams from the ewes and banded almost all of the rams (we learned we missed one during shearing) and to our great surprise it mostly worked. We planned to take a year off of lambing to reduce the flock size and introduce new genetics in the fall. It appears we have only two pregnant ewes, a couple who we knew we wouldn’t keep and who accidentally slipped in with the rams in the course of the winter. Finally beginning to be a little proficient at shepherding. And we all learned that we do in fact want to keep breeding them, when our plan worked and all of us missed lambing season chaos. Now we know with confidence we want to keep raising sheep, just with in a scale that suits our farm size better.

This pregnancy comes with so much more patience and awareness of how fleeting it all is. I’m prioritizing preparing our home and daily life for welcoming a baby and a brief season of rest and ease when he comes. Allowing myself to pause some farm projects to soak up the early months of his transition to the outside world, and our family’s as a family of five. I’m still on social media scarcely which probably has decreased sales some. But for me the trade off is worth the daily reclamation of my focus and peace. Slow and steady growth it is. We have bread daily still. If you ever wonder if there’s something here please contact me via email.

https://voyagekc.com/interview/daily-inspiration-meet-lindsey-bennett

04/21/2026

A real treat to be interviewed last week by Voyage KC and reflect on our journey and story. To see which parts still hold true and what has shifted or evolved. I wrote it, which means it’s a little long winded and there’s a couple typos but it’s true as it comes.

Today we’d like to introduce you to Lindsey Bennett. Hi Lindsey, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?We started as backyard gardeners in Colorado with a dream to...

04/10/2026

A beautiful recipe for spring, highlighting some of my favorite early flavors: foraged morels, garden asparagus, and accidental spring garlic from last year's garlic bed. Full recipe on blog

The absolute king of rustic sophistication, a simple galette is the perfect palette for the early foraged and garden flavors. For this dinner, we savored the handful of early morels from our Easter…

04/06/2026

Thanks to all who came out in our first week back at it. We hope you enjoy your candles and eggs. Today we still have two last chance loaves at $6 each and two fresh loaves.

We had a really beautiful Easter morning at home, dying eggs, finding treasures, and enjoying my favorite low input holiday brunch, french toast casserole with a crumbly topping, and a side of bacon. Then the four of us went for a couple hour mushroom hunt and hike. We did find some but it seems still a bit too early for a big haul. And we finished the day with an extended family gathering and big egg hunt. We were blessed with perfect weather for the day.

04/04/2026

Easter Special! Buy a beeswax candle egg, get one dozen eggs half off!

Also for sale: fresh sourdough and one last chance loaf. Fair Share Farm Ferments, Marion Milling Flour, Golden Rule Honey, and a few Shelti Farms tea blends and tub teas. Pick up a little something for your easter table or a thoughtful hostess gift.

Open Sunrise to Sunset Daily. For new customers, we are located in the little white building at the bottom of the driveway, before the house. We are honor system and self-serve. We accept cash, venmo, check, and PayPal. Simply write what you purchase and your method of payment on the sheet inside.

Happy Easter Weekend!

04/01/2026

No April Fool's here! We are really open for the 2026 season. Just the basics for now: bread, eggs, beeswax candles, etc. However, we are really looking forward to a great season ahead.

EASTER SPECIAL! Buy 1 Carved Egg beeswax candle, get 1 dozen eggs 1/2 price.

Happy Full Pink Moon! Happy Spring! We are so looking forward to connecting with you all again. Please read the full newsletter for updates to the mercantile for the upcoming season. You can see the full newsletter by signing up to receive it on the website. For a comprehensive list of what we have for sale in the Mercantile and and prices, and for contact information, please follow the link in the bio to our website.

We are officially open for the 2026 season!

02/13/2026

I’m beginning to reemerge from winter’s hibernation and thought it’s probably time to pop on here to say hello and give an update.

First things first, we have had a celebratory winter with the news of our son on the way. We can’t wait to meet him this summer. It’s been a mercifully smooth pregnancy and we are all over the moon to meet our little fella. First picture is our Christmas Day gender reveal.

We’ve spent some time hiking with the dogs, a little time in Weston teaching the kids to ski, and lots of cozy nights learning to cook with the wood stove and leaning into long dark nights with puzzles and books and movies. A really great winter indeed!

We tapped our sugar maple and have one full bucket so far. The days are longer and beginning to show a steady pattern of warmth. We’ve been in the garden and been planning our year for the mercantile. We plan to re-open close to the Spring Equinox in late March. This year the focus is narrowed to more of what we produce here. We can’t wait to connect with you all again very soon. The earth is re-awakening and so are we. Happy half way through winter friends.

01/13/2026

Comforting Kale Soup Recipe for Winter

Our family does a lot of cooking at home and though we have many favorites, this one holds top position for my kids. It's loaded with kale which they'll only eat if it's in this soup. It's comforting, nourishing, and still somehow light. A perfect fit for winter. This soup will help you build the habit of saving your parmesan cheese rinds....

Our family does a lot of cooking at home and though we have many favorites, this one holds top position for my kids. It’s loaded with kale which they’ll only eat if it’s in this s…

12/15/2025

Between holiday prep, a few trips, an unexpected loss, playing catch up on homeschool work, and all of life’s other obligations, life has felt busy lately and consumed by outside factors. All of which, of course, led to each of us taking turns getting sick and being cooped up inside. A tug of war between business and nothingness that had me very weary.

Today has been a literal and metaphysical breath of fresh air. Tending to the animals, spending some time in the sun, taking inventory around the farm and generally just moving our bodies outside. What a gift. It’s important to honor winter’s stillness and to balance that with movement and sunshine. The winter sun feels extra sacred especially this close to the solstice.

Sheep officially on hay. And we are thankful for a week or so above freezing. We still haul 5 gallon buckets to them. Can’t wait to run a water line to the barnyard…. One day!

Happy Monday friends. Enjoy the sunshine. I’m dreaming of getting all this wool off the sheep and turned into something wonderful to share with you all. Many months in the making and many more months to come but come it will.