Prairie Pride Farm of Minnesota

  (Mankato, Minnesota)
5th Generation small family farm
[ Member listing ]


A team of SPNN producers came to our farm in August and produced a video on u tube about our farming practices.  They also filmed me talking about our hogs and chickens.  Here is the link:  Enjoy!  A picture speaks a thousand words:

thanks for watching BOTH videos!

Daen, Roger and Eva


Happy Easter

I have a 23 LB ham ready to cook for today, for 5 people.  We love ham left overs!  Field work will start this week and nothing is better than a ham sandwich, in the tractor, with mustard, horshradish, mayo on a soft bun!  I am also making bean casserole, baked potatoes, lettuce salad, and a chocolate-carmel brownie for dessert.  Kids are coming over at 3 and eat about 6pm.  They live close.  Roger cooked pork sausages at church this morning.  The Men have a softball team fundraiser on Easter every year.  We donate the sausage, 50 lbs.

We got 600 baby chicks thursday and we have only lost 2 so far!  Thats good news.  One year, the heat went out in the building and we lost 120 the first night!  They cost over $1 to purchase day old chicks.

We will raise three "batches" this summer.  The last batch will be butchered in October.  They wil be 4-5 lbs in weight in 9 weeks.


Happy Easter!  Dawn @ PPF


What A Day, What A Day!!

On Sept 2nd we had the first fire on the farm that I know of.  Roger had just been outside doing morning chores then came in the office of the house to make a few phone calls and a neighbor starting pounding on the kitchen door.  "Do you know your shed is on fire?"  "I already called 911 and they are on their way." 

About 2 hours of fire trucks, hoses, water tankers, and rescue squads, the shed/garage was a pile of ashes.  The fire had a strong north wind pushing it to the dry storage freezer where my ship supplies were kept, and then over to the working freezer where I had just tucked away 700 broiler chickens for shipping. 

This was on a friday of labor day weekend.  Tuesday were were leaving for Washington DC for a National conference for towns and townships.  Roger is a township supervisor and I am a treasurer.  This is grass roots government of the purest form.

Anyway, we are meeting with adjusters and getting out orders with the boxes that were not destroyed.  Just waiting for the new ones to arrive.  Then I get a phone call last friday that the truck transporting my boxes had an accident and the boxes were being held by the insurance adjuster.  A new shippment should be here monday the 26th.


Skunks, Cats, Racoons-What do they have in common??

They all end up in the live trap in the spring.

In the spring the local varmits wake up after a long winters nap, and start looking for some tasty treats to eat, like chicken!  So, we put out live traps and see who is curious enough to enter!

Today we caught one of our cats, Gravel, and a skunk, in two different traps.  Last week is was a Racoon and a Skunk.

I think spring is on its way!

Needless to say the yard is a little ripe with skunk spray right now.

 Pray for rain........




Spring is on its Way- at least that is what the calendar says!

On March 21, Spring Begins!  The winter in MN has been long, cold, and relaxing!  I take time to clean, update computer programs, take a vacation, read, exercise, and sleep.  I do love the winter months! 

Spring is around the corner.  We are ordering our baby chicks and making butchering chicken dates with our local butcher.  I was raised butchering chickens every sat during the month of July, and have decided that I did my time.  Now we use a local processor that does an excellent job.

Farrowed some really nice Berkshire pigs this month. They will be ready to  sell in June-July.  From conseption to farrowing it takes 3 months, 3 weeks, 3 days.  Once they are born, it takes another 4 months. 

Feed costs, gas prices, seed costs will all be higher this year.  We are trying to keep the retail prices, but the buck stops here, we have no other way to keep ourselves in the Black, but to keep my pricing reflective of the input costs.  I know you would like to see us stay in business, and that is one of our goals.

The rivers are rising around here, but lucky we are on high flat prairie ground.  The river is about 2 miles away.  So, I think we will be safe! 

Take care, and have a wonderful spring!



Hot Summer Days are made for Grilling PPF sausages

We have the grill going and these hot summer days and PPF sausages go together like two peas in a pod.

Our variety grilling packages will be perfect for fathers day too!  Brats, wieners, cheddar sausages, wild rice brats and andoulli are perfect for the grill and look great in a bun!  No MSG no Nitrates, No Nitrites


Enjoy, Dawn


No Nitrates, No Nitrite, No MSG in our Smoked Sausages or Hickory Smoked Hams

During these cold Minnesota days we have lots of time to be creative and find solutions to the delima of poor tasting uncured smoked products out there in the market place. 

Everyday we try really hard to create the perfect "pork chop" by breeding the right boar to the right sow.  Once we have created the perfect pig the butcher takes over and processes the animal.  We are very fortunate that here at Prairie Pride we have one of the BEST butchers in the whole US!  She has even taught other butchers her secrets of sausage making!  This can raise a few eyebrows in a room full of men, but they learn respect her very soon.  She knows what she is talking about!

Well, having said that, we have worked very hard on several new products that do not contain the nitrates, nitrites, or MSG. The following is a list that is avaialble on my site! 

Andoulli, Chroizo, Wild Rice Sausage, Country Sausage, Country Sausage with Blueberries, Kielbasa, Cheddarwurst,  Wild Rice Jalapeno/Cheddar sausage, Garlic Summer Sausage, Cranberry Summer Sausage, Blueberry Summer Sausage, Pepperjack Snack Sticks.

Hickory Smoked Hams whole, half, slice, bone-in or boleless

Fully Cooked, low salt just perfect texture and flavor!!

So, put your worries behind and try one of our products this year!  We would love it if you were part of our family of customers!

Enjoy!  Dawn







2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water


Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.

Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough. Roll out to desired size. Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking. Sprinkle the top crust with a little sugar to evenly brown.


Cold Minnesota Days!!

Today it got up to 4 degrees.  Last night it was -5 with a wind chill of -30.  this is typical for a Janurary early February winter day. 

Today Paul and Laura had me work on their 08 state and federal taxes.  Once the weather starts getting around 25 you don't want to be in doors, because it will feel like we are having a heat wave outside! 

The chicken waterer has a heating element in it, to keep the water from freezing solid.  I open the door to the chicken coop and the chickens just look outside this time of the year.  I pick the eggs a couple of times a day, because otherwise they freeze and break.  I do not have heat in the building.  If you have a chance, check out the video of our farm on the website, family photo section.  The video shows the chickens in the coop and the pigs outside! 

Happy Winter!  It will warm up soon, the days are already getting longer.  I am going to reserve my chicken butchering date tomorrow and order chicks for April delivery.  You know spring is on its way then! 

Dawn Hubmer @ Prairie Pride Farm



Leaf Lard

My Mom and Grandma made the worlds best pie crust, doughnuts and fried chicken. The secret is in the pure leaf lard shortening they used!

When using pure leaf lard, you can expect flakey pie crusts, golden brown chrispy fried chicken, and non-greasy fluffy homemade doughnuts and wonderful biscuits!  Now I can continue the tradition, because I found the secret.

Lard is a healthy source of fat! Zero transfats, so don't be afraid of using an all natural product for your baking and frying needs!

Creamy white in color, non hydrogenated, mild neutraly flavored, and ready to use.

What is Leaf Lard?

We start with hog fat that comes from our own naturally raised heritage hogs. The fat is collected from around the internal organs of the hogs and then heated to a high enough tempature (a process called renduring) that all of the impurities float to the surface (cracklings). The liquid hog fat is then poured onto a large sheet and cooled down until it sets up firm. We then slice it into chunks of 1, 2 or three pound blocks.

Our creamy white leaf lard is rendered, which means it is READY for baking and frying. PPF lard non-hydrogenated, not whipped full of air, and is sold in 1, 2, or 3 pound packages, one pound is about one cup of lard. Each package is clear shrink wrapped, vaccume sealed and then flash frozen, to lock in freshness at it's peak.

What is the best way to handle lard??

I keep my lard in the freezer, until I am ready to use it. This keeps it fresh. It can be refrigerated also. Lard is easiest to handle when it is cool.

How do you measure lard?

I use the displaced water method of measuring lard. Example: If you need one cup of lard, use a 2 cup measure and fill with one cup of water, add lard, keeping the lard below the waterline. When the waterline reaches the 2 cup mark, you then have 1 cup of lard and 1 cup of water.

Just pour off the water and the lard is ready to use. I like to use cold or frozen lard for this method of measuring. (an old 4-H club baking trick)



This is so cool!

I spent last friday making Lefsa with my Mom and three sisters.  We have done this for the past 10 years or so.  Making 5 batches this year instead of the usual 4, because we are having more relatives join us for Thanksgiving.  We use our Grandma Ruby's recipe, with a few minor adjustments.  This year we used a pinch more salt and a little more butter.  We all agreed that it was the best batch ever!

My Grandma was full blood Norweigan and her husband was mostly Swedish.  So there was alway differences of opinion on how to serve it.  Grandpa like brown sugar, grandma liked butter and the offspring use both!

Sounds like Lutifisk, everyone has a preference as to what to cover the delicate fish with.  Swedes put on butter, norwegians put on white sauce and Cats cover it with sand! Ha!  Just a MN joke around here.

Hope everyone has a great Thanksgiving, and talk to you soon. 

 Need any recipies for the lefsa or Lutifisk, just let me know, I would be happy to share the family secrets.

Dawn at PPF


RSS feed for Prairie Pride Farm of Minnesota blog. Right-click, copy link and paste into your newsfeed reader