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Lone Oak Farms

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Down on the Farm

We are the second generation of the West family to operate the farm that Robert and Evelyn West purchased from the Neff family in the early 60's. We began farming in 1975 and have raised two children on the farm with a third child still at home. Our three granddaughters are being raised in the home our daughter and son-in-law built on part of the farm. We keep a small herd of cattle on our 123 acres. We also own two registered Haflinger mares, Chauncey and Chattanooga (Chatty, for short). Chickens have been a part of our farm since its beginning. Even before we started growing for market, we raised all of our vegetables organically. To us, "organic" isn't a trend. It is a way of life (perhaps one that lingers from our days of peace signs and flower power). Taking care of the soil, wildlife and the health and safety of our family and customers is a deeply rooted belief that is supported by our faith in the God who created it all. As a Certified Naturally Grown farm we are required to follow strict organic practices while belonging to an organization that values organic as a way of life not just a label. We are committed to selling what we produce locally. We support the other vendors at our farmers' market by buying their products. We buy USA-made regardless of cost. We believe the answer to many of our country's woes is a return to a community-based system not a global one. Feel free to visit us at the farm or at the farmers' market this summer. God Bless You and thanks for visiting our site.

DOWN ON THE FARM DAYS!!!
Interested in learning more about life on a small farm? Wonder what it takes to get all those veggies to market? Lone Oak Farms invites you to join us, by appointment, for a few hours, a day or longer. Adults and children are welcome to help with chores: gather eggs, work in the gardens, tend animals, and more depending on what projects we find ourselves doing the day you visit. Please email or call for more information.

Now taking orders for Nutty Oat Granola…We use only all natural & organic ingredients. The only non-organic ingredients in the granola are the wheat germ which is purchased in PA & the honey & maple syrup which are purchased locally & are all-natural. (Our beekeeper does not treat hives with chemicals!) Choose from Cranberry/White Chocolate or Peanut Butter/Raisin. (The raisins, cranberries & white choc are organic. The peanut butter chips are all–natural.) Packaged in quart or pint jars w/decorative lid. Deadline for Christmas orders is December 16. Download order form HERE or call 740-676-8187.

In the Kitchen with the West Family
We thought we would feature some of the more unusual vegetables that we grow but we'll also throw in some favorites from our family cookbook. We hope you enjoy them. We promise they won't ALL be healthy :)

Silky Butternut Squash Soup
1 Butternut squash, peeled, cleaned and chopped
1 Medium onion, chopped
1 32-ounce box chicken broth (or equivalent amount of your homemade stock)
3 T butter or olive oil
Thyme, ground sage, salt and pepper to taste
1/2 C pine nuts, toasted
1/2 C shredded cheddar cheese

In large sauce pan, add butter or olive oil and heat on med-high. Add squash and onion. Saute, stirring every 5 minutes. Once veggies are soft, about 20 minutes, add broth, sage and thyme. Bring to a boil and simmer until squash is very tender. Remove from heat. Puree until smooth in blender or food processor working in small batches. Add additional broth if necessary to achieve desired consistency. Add salt and pepper. Ladle into bowls and garnish with one ts cheese and 1 ts pine nuts.

Fennel Tomato and White Bean Soup
1 bulb fennel
1 ts olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 ts each fresh oregano and sage, minced
2 cups fresh tomatoes (or drained, seeded canned tomatoes), chopped
2 cups cooked cannelli beans
Salt and pepper to taste

Trim the stalks and feathery leaves from the fennel bulb. Chop the bulb into small cubes about the size of the beans. Add cubes to a soup pot along with the olive oil, onion, garlic and chicken broth. Cook over medium heat for 15 minutes or until fennel is tender. Add orgegano, sage and tomatoes and cook an additional 10 minutes. Add the beans and cook about 5 minutes longer. Salt and pepper to taste. Serves 4-6.

Pipe Creek Chocolate Cake

3 C flour

2 C granulated sugar

6 T cocoa

2 ts baking soda

2 ts salt

2 C cold water

3/4 C vegetable oil

2 T apple cider vinegar

2 ts vanilla

Mix together in order listed. Pour into greased and floured 9 x 13 cake pan. Bake at 350 about 35 minutes.

One-Bowl Buttercream Frosting

6 T Butter, softened

1/3 C cocoa powder (for light flavor)*

OR 1/2 C cocoa powder (for medium flavor)

OR 3/4 C cocoa powder (for dark flavor)

2-2/3 C powdered sugar

1/3 C milk

1 ts vanilla

Cream butter in small bowl. Add cocoa powder and powdered sugar alternately with milk to spreading consistency. Additional milk may be added as needed. Blend in vanilla. * Our preference

Owned and operated by:
Bill and Susan West & Family
63821 Sand Hill Road
Bellaire OH 43906
740-676-8187
email: bluebirdsusan@gmail.com