Ever hear of the story of which came first, the chicken or the honey bee? Sit down for a spell, have a cup of tea and let me tell you.

I can remember many years ago basically begging Andrew to let me acquire and care for, either chickens or honey bees. I strategically made arguments for each overflowing with facts such as either could easily live healthy and happy on a third of an acre. Also both are incredibly beneficial to the environment and would give us delicious rewards in return. After months of of listening to me blurt out random facts like how honey on a grocery store shelf was probably 1:4 corn syrup, and every time we bought eggs, even organic free range, they could already be up to three months old, he bended (he really always does, and I am so lucky to have someone that supports my sometime insane whims.).

Now I know what you’re thinking, bees bees bees! Actually when it was decided, we had chickens first! Chickens won out because at the time, Andrew was still a bit hesitant about having honeybees in the backyard (something about neighbor kids, stingers, the dogs and so forth). Now, whatever reservations about either are gone. I was perfectly content with cute fluffy chickens, and we eat quite a lot of eggs.

So while Andrew and my father in law Drew (if only everyone were lucky enough to have a Drew but more on that another day) started to construct what would later be christened Cluckingham Palace, off I went to a livestock auction with my good friend Rachel. Although my father bred cattle for market, I was raised such and truly believe that all animals deserve good homes. It is our utmost responsibility to treat them humanely, provide what they cannot obtain, maintain their health and respect their life for they add such value to ours. Just like kittens and puppies, chicks will always be bought first; however, a two year old hen still has good years left and is already laying. I knew what I was looking for but was doubtful that they would have the heritage breed English Speckled Sussex. This breed is known for being a dual bred, above average layers, easy keepers and having a good disposition. Basically the chicken lottery in my humble and novice opinion.

Low and behold I came home with not two, but four speckled Sussex hens. We named them, loved them and cared for them. They made themselves right at home selecting the perfect area for their daily dust baths. I am here to tell you friends, chickens have so much give and are quite unique. They would fly through the yard when Andrew came out, knowing he had some kitchen scrapes or treats for them. All four girls started laying within three days and continued to lay everyday even through winter and the snow we actually got that year. We let them out of the coop when we were home and around they ventured, never leaving the yard and only seeking to destroy a few flower beds. The tradeoff was much in our favor for the eggs they laid went to us, neighbors, our extended family and friends. If you have never had a fresh egg, I strongly advise finding at least a friend with chickens.

It’s been a couple years since we had chickens, but I foresee speckled fluffy feathers in the yard again soon. I wish every neighbor would put a small coop in the yard and get a couple hens. They are such a wonderful asset to the yard, providing pest control, fertilizer and if left to free range, or rotated in a chicken tractor you have the most lush yard imaginable. Plus they are FULL of personality…

Stay turned for the next chapter, and my personal favorite…the epic, indispensable and incredible apis mellifera. Also

known as the European honey bee.

“Never look a gift horse in the mouth” they say… I agree and would add “Never judge a gift fruit on it’s appearance.” Yesterday I was given the gift of fruit. I NEVER turn down fruit, like never ever. If someone is blessed with a crop large enough and has bounty to share, I am ecstatic. And usually try to repay that kindness with whatever I make from it. Yesterday the gift was pears, and the gift in return is pear preserves. Quid pro quo my friends. Give and take. Kindness repaid with kindness is something I truly believe we need more of these days.

It baffles me that some think fruit actually grows the way they see in a supermarket. Shiny, perfectly shaped and blemish free. It is not their fault, as we are conditioned by what we are taught and exposed to, but people, have you ever seen anything in this world that is all natural also be blemish free and perfect? I wager not. I challenge you to look up the fruit and veg industry. Dig deep about what you eat and feed your family. I guarantee you will be utterly shocked at the amount of food we waste in America, because it doesn’t “appear appeasing to look at.” Spots, bumps, crooks, lines, wrinkles and even bruises (I love a warty, weird shaped pumpkin for carving) are OK in life, as well as on your fruits and veg. It doesn’t affect the taste nor the use of them in recipes. I will gracefully step off my rickety soapbox and get back to my gifted, perfectly spotty, bruised and misshapen pears.

Fruit preserves are my personal favorite. There are minimal ingredients, require nothing more than time and patience and are so delicious. My family loves the chunkiness of preserves versus a jelly also. In winter, a bite of preserves on toast or cracker is a reminder of spring or summer, good times past and a soon start to another year.

All one needs for fruit preserves of any kind is just the fruit, sugar or honey, and a bit of lemon juice. That’s all you say? Yes, it really is. Sure you can add things like spices, additional pectin or even butter to reduce the foam when using berries like strawberry or blackberries. The old soul that I am prefers things unaltered and as simple as possible without sacrificing taste or shelf life. After washing and peeling, just add the juice of a lemon and sugar. Then cook for a few hours in a pot of choice ( I prefer a cast iron dutch oven as it keeps the temperature even), stirring a few times until the fruit is soft and darkens.

After that step just ladle into jars of choice. Please remember to preheat the jars (having jars break is no fun and quite the mess…you haven’t canned until this has happened at least once). You can add the step of hot water bathing for ten minutes if you are in for the long haul and are overrun with fruit, making enough for the rest of the year. Or just put the lid on, let them cool and put in the fridge for immediate enjoyment. I will say, if you intend to gift it like I do, I highly suggest telling your recipient to place in the fridge if you chose not to hot water bath for prolonged storage. Botulism is nothing to joke about…and that my friend is a topic for another day.

The detailed recipe for pear preserves to be printed or saved can be found in the recipes page.

I don’t know about anyone else out there, but we are drowning in huge, sweet make me proud blackberries right now. And I’m one hundred percent okay with it. They have always been my favorite berry and are around for a short period of time every year, in-between spring and summer. For three years we have had our five bushes, gifted from a fellow farmer friend (thanks Jason). Two are thornless and the others are traditional. I have pruned, composted and prayed over these babies.

The first year we kept them alive. Hooray for small victories right?! Last year we got enough for a pie; you read that correctly, one pie. I did get some great photos of our honeybees collecting nectar so all was not a loss. I trimmed them back after their gallant effort, mulched heavy over winter, and well forgot about them.

This year ladies and gents, the bushes did not fail us! They came forth in early spring growing with such force I thought I would have to add more support or an arch for them to grow over.

These are what the bushes looked like earlier today. Thank you Priapos, Emesh, Demeter and all other gods and goddesses of nature and agriculture. And as ever many thanks for the education I have received from my man Charles Dowding. Check him out if you haven’t yet and want to up your gardening game.

I harvested three pounds of berries today along with some beans and tomatoes. There are so many more berries that will keep me busy for about another week. Needless to say I usually take full advantage freezing and preserving and making all the jam.

So, the thought for the day is have patience in regards to things that grow, which is something I am always working on. I rename 2020 The Year of the Blackberry…she has earned it.

Roper Farms has been around a few years (we do have a small business sharing the name), however it was born out of years of encouragment from my husband, family and friends. I have been making food from scratch, canning jams and pickles and growing vegetables longer than my adult mind can remember.

Our family consists of my husband Andrew, myself, two English Springer Spaniels named Gunner and Gracie, an inherited Australian Cattle Dog named Allie and a green tabby cat that fittingly bears the name Olive. Our small cottage is on a third of an acre in Wilmington, NC. We hope to inspire you to broaden your view on what can be done with a small bit of earth, hard work and the happiness that doing things “the old fashioned way” can bring to life.