Solace Farm

Sheep for the Farmstead Sustainable Family Farm


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 the Farm

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Posted by Sandra Willford on January 5, 2015 at 9:05 PM Comments comments (0)



Geared to small scale producers of preserves, sauces, dressings

and vinegars, snacks, baked goods and other value-added products

DATE: Monday, February 2, 2015

TIME: 9:00am to 4:00pm

LOCATION: Spokane, WA (exact location TBD)

FEE: $95, general admission (pre-registration is required)

Lunch, beverages and course packet included.

INSTRUCTORS: Fred Berman, Project Manager, NABC

Girish Ganjyal, Food Processing Specialist, WSU

This workshop will provide the region’s small scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market - targeted to start-up entrepreneurs and food product developers.

Students will be walked through the various steps from concept development to the market. There will be an emphasis on the factors to be considered for scaling up the product from the kitchen to commercial production. Numerous examples will be provided to illustrate the steps and end goal. Along with the aspects of product development, the course will cover product cost calculations, with real-world business examples.

Thank you for your support and Happy Holidays to all,


Fred Berman - Project Manager

Small Flock Shearing Day April 12

Posted by Sandra Willford on March 26, 2014 at 11:25 AM Comments comments (0)

Solace Farm’s Small Flock Shearing Day


A Professional Shearer, Martin Dibble, will be available to shear your small flock of Sheep or Angora Goats at $6 per ewe - $7 per ram or goat animal.

There will also be Demos on Skirting and on Fiber Prep for Processing as well as Felting and Spinning.

We are presently reserving time slots on April 12th. The cost to reserve your time slot is $15 prepaid with the completed form below.

We ask that you keep your animals dry (under cover if weather demands) and withhold feed the morning of the shearing. This makes for a much less stressful experience for your animals. Remember to bring bags to put your fleece in and cash to pay the shearer.

We have a covered holding pen to maintain your fleece dryness. Your animals will be kept separate from other flocks as we will only have one flock at a time in the holding/shearing area. Please bring adequate help to load and unload your animals from your truck/trailer. We ask that you arrive at least 15 minutes before your scheduled time so we can stay on schedule with all the loading and unloading etc...

To reserve your time slot we will need to collect from you $15 payable by check or pay-pal and the following information:


Your name___________________


Phone________________ Email____________________

Number of Sheep to be sheared _____

When they were last sheared _____

Are they a down or wool breed?

Feel free to call 509-276-7160 or email with any questions. We look forward to seeing you and having a day filled with fiber and

friends ;)

Rob & Sandra Willford




Basalmic and Sage Lamb Chops

Posted by Sandra Willford on March 18, 2014 at 10:50 AM Comments comments (0)



Mar 15, 2011







Sage and Balsamic Pork/Lamb Chops (adapted from Our Life in the Kitchen)

6-8 pork chops/lamb

salt and pepper to taste

1/4 cup olive oil

2 tsp minced garlic (4 cloves?)

2 tsp dried sage or 2 Tbsp fresh, snipped

4 Tbsp good balsamic vinegar

1/3 cup brown sugar

1 1/2 cups chicken stock or water (I used water because there were so many drippings from the meat)

1/2 stick butter (1/4 cup)

Brown the pork/lamb chops in olive oil with salt, pepper, sage and garlic on medium high heat. Turn the chops once to cook through. Remove to a plate and cover to keep warm. Add the chicken stock to the pan drippings and scrape the fond to form a nice rich liquid. Heat to simmer. Add the vinegar and brown sugar, stirring often, reduce liquid to half. Add the butter and stir until slightly thickened. Put the meat back in the pan and heat through. Serve with the sauce. (I made a pilaf on the side and it was wonderful with all the sauce!)



Guardians for Your Flocks and Herds

Posted by Sandra Willford on March 17, 2014 at 11:40 AM Comments comments (2)

Thought for the Day

Posted by Sandra Willford on March 14, 2014 at 10:20 AM Comments comments (0)

"Mercy. eleos in the Greek translation. (Strongs G1656) Defined as: mercy: kindness or good will towards the miserable and the afflicted, joined with a desire to help them. A) of men towards men: to exercise the virtue of mercy, show one’s self merciful.

I’ve often said that it’s easy to love those who love us, but the challenge lies in our ability to love the unlovable. That calls for grace. I think it must be said often because there’s this mindset around us that wants to reinforce this idea that kindness is only for those who deserve it."

- Darlene Schacht


Forming a Growers Co-OP Meetings March 20th

Posted by Sandra Willford on March 13, 2014 at 10:35 AM Comments comments (0)


This is an invitation to another catered dinner meeting about forming an Inland Northwest Grower’s Cooperative. We will be meeting on Thursday March 20th from 6-8pm at the Gonzaga University Herak Room in the McCarthey Athletic Center just north of Spokane Falls Blvd on Cincinnati St.


Please RSVP to me if you can make it to this meeting by Friday March 14th so that we can have an accurate head count for the catered dinner.


At this meeting we will have the working group, that has been meeting for several months, report out on their activities thus far. We have primarily been working on both outreach and structure.


We will then invite some interaction from everyone on what structure you feel would serve the cooperative and its members best.


Finally, we need to make a strategy for moving forward. Key pieces of this are:

-Building support for the co-op from growers in the region

-Recruiting growers to attend the April meeting to celebrate and decide if the co-op is a go/no-go

-Answering the key questions about the co-op that still need answering

-Accessing the resources we need to make this happen

-Creating a timeline for incorporating and launching the co-op


I have attached a draft flier to this email that has great info on it that you can use to invite other growers you know. The date for the April meeting/party is still TBA.


Also, if you have not already taken 5 minutes to fill out this survey about the cooperative, please do (Link below), and pass it on. This will help us gauge interest and better understand your needs." target="_blank">http://

Inland NW Growers Co-Op

Posted by Sandra Willford on March 12, 2014 at 9:25 AM Comments comments (0)

 We invite you to attend our next meeting on March 20th from 6 to 8 pm, to share what we have done so far and gather your input on how to build a producer-owned cooperative that would meet your needs. Email for more information.

What we do: We are a group of area producers in the process of forming a cooperative in the Inland Northwest.

Goal: To allow producers in the Inland Northwest to access markets and services that they cannot access individually.

For example:

o High volume orders for institutions (hospitals, school districts, universities)

o Meeting requirements those institutions have for vendors such as

o Shared liability insurance policy

o Shared GAP plan

o Cost savings from increased efficiency of shared resources

o Business services

o Equipment

o Labor

o Shared business services such as marketing, accounting, business-planning etc.

o Better information about market demand (through communication with institutions) and ability to better plan out growing seasons to meet that demand

o Developing a regional brand and/or certification that showcases the quality of food produced in the Inland Northwest

We invite you to attend our next meeting on March 20th  to share what we have done so far and gather your input on how to build a producer-owned cooperative that would meet your needs. Email for more information.


Seed Sowing for Supper

Posted by Sandra Willford on February 28, 2014 at 3:15 PM Comments comments (0)

March 22, 2014

Sowing Seeds Gardening for Fun

Held at the Community College in Colville

Session Two: 11:00 am - 12:30 pm

Pruning Fruit Trees... Learn the art of pruning

fruit trees, how to improve fruit production

and quality, and help your trees live up to their

full potential. What will you do with all those

apples and pears? Instructor Jim McGinty is a

WSU Master Gardener Veteran.

Introduction on to Drip Irrigation… Come learn

about the basic principles of drip irrigation: how

drip works, why you might consider using drip,

where drip works best, and how to make drip

work for you. We’ll discuss the physics of drip,

how to plan and install your system, and how

to keep it running. Instructor Jeremy Cowan,

Regional Extension Horticulture Specialist with

WSU Extension.

Hypertufa Planter… Make a small planter out

of cement and peat moss. Learn the art of

transplanting. Participants will get two pots.

One you make and one previously made that

you will transplant plants into. Instructor,

Mary Sety, WSU Master Gardener. This class

has a material fee of $10. Limited to sixteen

par�� cipants.

Harvest Baskets... Come ready to work. Make

your own harvest basket. This basket can be

used for gathering and washing produce from

your garden. Instructor Sandi Everson, a WSU

Master Gardener. This class has a material fee

of $10. Limited to sixteen participants.

Session One: 9:05 am - 10:30 am

Edible Forest Gardens … explore how

integrating perennials of all sizes into gardens

expands and diversifi es productivity, beauty and

habitats. Principles of agro-forestry, ecosystem

relationships and permaculture design will

boost your ability to create your own edible

forest garden at any scale! Instructor Gloria

Flora, Executive Director, Sustainable Obtainable


Spraying your Fruit and Ornamental Trees...

Learn when and how to spray your fruit trees

and other ornamental trees. Will discuss IPM

strategies, timing and products to use on trees.

Also will discuss calibration and how to read and

understand pesticide labels. Pesticide Credits

applied for. Instructor, Aaron Brown, WSDA

Pesticide Specialist.

Hugelkultur and Other Water Wise Gardening

Techniques... This presentation on will explore

hugelkulture (woody beds) and other gardening

practices to limit your use of water. Some topics

covered will be the way water works in our

landscapes, the use of swales, keyline design,

and irrigation  on techniques. If you are interested

in lowering the amount of water that you use

in your garden, this class is for you! Instructor,

Amber Jimenez, WSU Master Gardener.

Harvest Baskets... Come ready to work. Make

your own harvest basket. This basket can be

used for gathering and washing produce from

your garden. Instructor Sandi Everson, WSU

Master Gardener. This class has a material fee

of $10. Limited to sixteen participants.

Persons with a disability requiring special accommodation while

participating in this program may call WSU Stevens County

Extension, 509-684-2588. If accommodation is not requested in

advance, we cannot guarantee the availability of accommodation

on site. Extension programs and policies are consistent with

federal and state laws and regulations on nondiscrimination

regarding race, color, gender, national origin, religion, age,

disability, and sexual orientation. Evidence of noncompliance may

be reported through your local Extension office.

Soil Testing for Farmers March 25

Posted by Sandra Willford on February 28, 2014 at 12:15 AM Comments comments (0)

March 25 – Soil Testing for Farmers – don’t guess, soil test! This two-part class will introduce farmers and ag producers to basic soil science, teach correct soil sampling procedure and assist in the analysis of the lab results to develop a nutrient management plan. The first class will be held at the WSU Extension office, 986 S Main. Cost is $10 per farm, which includes a soil test valued at $35.



Brooklyn Gossard Benefit Dinner

Posted by Sandra Willford on February 24, 2014 at 4:10 PM Comments comments (0)

Brooklyn Gossard Benefit Dinner 

All Proceeds Help Fund Her Transverse Myelitis Treatments

Wednesday, March 5th

5pm to 7pm

Old European

7640 N Division


Adults ………$10.00

10 and under $5.00

Brookie has come such a long way from where she was at 15 months old, September 11, 2012. She is now 2 and a half! Back then, she was laying in a hospital bed and couldn't move from the neck down. We were scared for her life and didn't know what was wrong. She was diagnosed with Acute Idiopathic Transverse Myelitis.

Since that diagnosis God has been working mira-cles. Brookie has gained back full movement from mid stomach up. She has been going to therapy between 3 and 5 days a week since October 2012 and seen countless numbers of doctors and specialists. Unfortunately, we still have a long road ahead of us. Brookie still has very little movement in her legs, her lower body cannot regulate temperature, she deals with constant muscle tightness, her blood pressure is very inconsistent, she has trouble knowing if her lower body has been injured (i.e. scrapes, burns, bruises, etc.) and she has little to no control over her bowel and bladder function. We have not seen any drastic improvement in months and have been told by many doctors that this is about as good as she is going to get. We are not ready to settle for "as good as it will get!” We feel like there are more options out there for our daughter to try and are ready to start pursuing those options. It is becoming difficult to take on these costs on our own and we are ready to reach out to you for help. Your donations would help us alleviate the added stress of the high costs of Brookie's current medical care as well as give us the opportunity to look into treatments we have not yet tried due to the high cost.

Even if you can't help financially if you could be praying that God keeps working miracles in Brookie's healing we would be so grateful. She has come a long way since her initial diagnosis but she still has a long way to go.

What TM is.... Transverse Myelitis (TM) is a rare inflammatory disease causing injury to the spinal cord with varying degrees of weakness, sensory alterations, and autonomic dysfunction (the part of the nervous system that controls involuntary activity, such as the heart, breathing, the digestive system, and reflexes.

To learn more about Transverse Myelitis and Brooklyn please visit: