Sem Julep Farm

Sem Julep Farm I am a wife and mother navigating homeschool and being a homemaker to our family while practicing homesteading and farming (micro, raw milk dairy).

Our raw milk subscription offers on farm pick up or delivery to local pick up points

*Update: Pork is sold out for 2026. Thank you to all for supporting our farm.*Spring is slowly waking the farm back up a...
05/15/2026

*Update: Pork is sold out for 2026. Thank you to all for supporting our farm.*

Spring is slowly waking the farm back up around here

The grass is starting to green, calves are here, and the dairy girls are back to rotating through fresh pasture. Seeing the milk pails fill each morning is my reminder that it’s time to start planning for this year’s pigs.

We’re now taking reservations for our 2026 half and whole pork.

Our pigs are pasture-raised and fed non-GMO feed, with some of their feed soaked in water, whey, or skim milk.

Processing date: December 8, 2026
Processor: MeeMaw’s Meats – Berthold, ND

2026 pricing:
• $6.50/lb hanging weight
• Includes raising the pig, delivery to the processor, and basic cuts & wrapping
• Smoking, curing, bacon, or seasoned sausage are additional butcher costs, if requested

Deposit to reserve:
• $500 whole hog
• $250 half hog

We only raise a limited number each year.

Reserve your pork for this fall by sending Sem Julep Farm a facebook message or email us at [email protected].

As the daylight gets longer and our temps increase it is time to start preparing our plants for their life outdoors. I b...
05/12/2026

As the daylight gets longer and our temps increase it is time to start preparing our plants for their life outdoors. I bet they are enjoying the beautiful sunshine just like us.

This soap didn't turn out how I envisioned...but it ended up looking like the land we steward daily. Not every batch fol...
04/22/2026

This soap didn't turn out how I envisioned...but it ended up looking like the land we steward daily.

Not every batch follows the plan and that's part of the work too.

Same skin-loving ingredients.
Same care in every batch.

Come see us this weekend at the Home and Garden Show in the Mountrail Co South Complex and Fair Building:
Friday, April 24 | 3:30-8 pm
Saturday, April 25 | 9 am - 2 pm

The dairy girls enjoying their first pasture turnout of 2026. This cell was not grazed in 2025 so we are choosing to let...
04/20/2026

The dairy girls enjoying their first pasture turnout of 2026. This cell was not grazed in 2025 so we are choosing to let the girls enjoy it early this spring because it is much better than the sacrifice pen they have lived in all winter.

Lard is just as abundant in our home as tallow.So we use it the same way… intentionally, and without waste.To honor the ...
04/09/2026

Lard is just as abundant in our home as tallow.

So we use it the same way… intentionally, and without waste.

To honor the pork we raise, we created our heritage soap line:
Cowboy Polish and our limited batch, Morning Chore.

Turned some strawberry tops into delicious simple syrup. We will use this syrup for Italian sodas with cream from our da...
04/03/2026

Turned some strawberry tops into delicious simple syrup. We will use this syrup for Italian sodas with cream from our dairy ladies, strawberry flavored mocktails, and syrup for pancakes or waffles.

Each week in February and March was spent soaping. Small batches, 2 loaves per week to fill our soap shelves for spring....
04/03/2026

Each week in February and March was spent soaping. Small batches, 2 loaves per week to fill our soap shelves for spring.

We added some “bottle” babies to help use up the extra milk the dairy ladies are producing.
03/23/2026

We added some “bottle” babies to help use up the extra milk the dairy ladies are producing.

The first day of spring saw us “playing horses.” It was good for the heart and the soul.
03/21/2026

The first day of spring saw us “playing horses.” It was good for the heart and the soul.

02/19/2026

The tallow and lard for our handmade balms and soaps comes from animals processed right here on our farm. Most were raised and finished by us. All were handled by our family in our on-farm meat shop.

Rendering tallow is a traditional preservation method. Slowly and intentionally, it separates clean, shelf-stable fat from connective tissue and moisture. When done properly, it creates a stable, nutrient-rich base that has been used for generations in both cooking and skincare.

We render in small batches, strain carefully, and store with intention so it becomes a dependable foundation for our balms and soaps.

Whole animal stewardship isn’t a trend to us. It’s a production standard we hold ourselves to.

With the steam juicer already out, next up was rhubarb.Our favorite way to use rhubarb is in homemade scones, made with ...
01/24/2026

With the steam juicer already out, next up was rhubarb.

Our favorite way to use rhubarb is in homemade scones, made with buttermilk after churning butter from our cows’ cream. But when the harvest is plentiful, a family can only eat so many of those. So the rest gets tucked away for another purpose.

This batch was turned into rhubarb juice and made into a simple syrup. Perfect for Italian sodas, summertime mocktails, or a splash of something special when warm weather returns.

Stretching the seasons forward, one jar at a time.

Address

Palermo, ND

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