Blairich Farm
Sally and Stephen McRae
RR4 Perth, ON K7H 3C6
613.264.2972
Email: smcrae72@hotmail.com

What they sell:
Lamb – whole animal freezer orders (or half if split with someone). $4.25/lb (hanging weight) plus abattoir and butchering fees. Order well ahead (orders will usually take at least a month)

About 9 years ago, I moved to Brooke Valley – a loosely termed ‘community’ of back-to-the-landers, artists, craftspeople, musicians, writers and tradespeople, just west of Perth. The land here changes from the flat, more fertile fields close to Perth, to sandy valleys, rocky outcrops and forest as one moves west past Wemyss towards Brooke on Hwy 7. Our area boasts ‘marginal’ farmland at best. Nonetheless, it is land that has attracted a wide variety of characters from all over the world.

Blairich Farm, is named after Don McRae’s grandfather’s farm in New Zealand (and a nod to their Scottish heritage). Sally and Don moved to North America following a series of academic postings that Don was offered in the US and then Canada. The family settled more permanently in Ottawa when Don (who practices international law) became the Dean of Common Law at Ottawa University. The McRae’s bought their 88-acre farm in Brooke Valley in 1992 initially as a place to get away from the city. After testing the waters in a number of college programs in Ottawa, Stephen (one of their 3 kids) decided to spend a few weeks out at the farm and found he much preferred it to city life. Soon after, he got his first 8 sheep and started to learn about farming. A few years later, Sally returned to her farming roots (she grew up on a New Zealand farm), moving from the city out to the farm in 1999 after retiring from a career in physiotherapy. Don continues to come out on weekends to help out on the farm. This is another interesting ‘take’ on what a ‘family farm’ can look like.

It took me several years after moving to the area before I met the McRae’s, even though their farm is just around a couple of corners from where I live. At that time, Sally had gamely accepted the responsibilities of taking charge of Stephen’s small flock of sheep while he ventured off to New Zealand to do some ‘soul-searching’. I’ll admit to admiring her willingness to step in while he was away. When asked how she learned what she knows about raising sheep, she answered, “From Stephen and just by doing it”. It’s true that at some point one has to leave books and worries behind and just jump in and have a go - and this seems to have been the approach that she and Stephen have taken over the years. This isn’t to say that they were without mentors. Stephen got his first 6 ewes and a ram from another Perth area sheep farmer, Phillip Jones, in 1995. He worked with and learned from Phillip for several years before his journey to New Zealand. ‘Down Under’ he continued his training by working on a ‘normal’ New Zealand sheep farm – 1000’s of acres pasturing 1000’s of sheep. Though the situation for raising sheep is vastly different from our Ontario circumstances, it was invaluable experience and is a good example of Stephen’s belief-put-into-action that farmers need to be open to new experiences, different ideas and approaches to doing things. Being willing and able to pick and choose what ‘newfangled’ ideas or technology make sense for one’s own operation is important and requires an open yet somewhat analytic mind.

The McRae’s are currently in the process of increasing the number of breeding stock to 200. (Presently they have 170). Their lambs are a cross of Rideau Arcott with Dorset or sometimes with Suffolk. Rideau ewes consistently have multiple lambs (3 is common) and the Dorset and Suffolk breeds are valued for their large lamb sizes. The hope then becomes that a cross will lead to the production of multiple large lambs. The ewes are bred 3 times every 2 years. The goal ideally is to eventually produce 600 lambs per year.

The need to secure additional acreage for pasturing their growing number of sheep has led to an interesting arrangement with several people living on old farmsteads in Brooke Valley. It is a win-win situation for everyone. The fields are too small for today’s large field machinery (not to mention their poor soil quality and low potential for crop yield). This means that the land is more suited for pasturing livestock. The McRae’s keep their sheep from late spring to mid-fall on this additional 100 acres of local pasture, rent-free. In return, the landowners see their fields kept open and improved through a continuous ‘application’ of manure and routine bush-hogging. To deal with the ever-present predator problem, llamas guard the flocks and the animals are corralled each night to prevent coyotes from having a free meal. This management method seems to keep losses in check.

Sheep graze very close to the ground making them more susceptible to parasites than other types of livestock. Managing this can be particularly challenging for sheep farmers in wet summers. Wet summers, like we have had for the last two years, though providing continuous good pasture, are a parasite’s dream-come-true environment. As a result, farmers can witness their ewes wasting away, and slow weight gain for lambs. Farming always demands rigorous observation, an understanding of what possible solutions there are to problems and a creative application to mitigate those problems given one’s particular circumstances and objectives.

Despite all the challenges, the McRae’s love what they do. They love the life – being outdoors and active, having a constant variety of work from day to day and season to season, and growing food for people. Witnessing improvements to the land, and consequently within the flock as a result of good animal management practices is indeed rewarding. Finally, a life working with animals is perhaps the biggest appeal for both Sally and Stephen. “The animals teach me a lot. They have no hidden agendas!” says Stephen!

Recipe:
Oriental Lamb Chops

3 Tbsp toasted sesame oil
6 thick lamb chops
¾ c. chopped onion
3 cloves minced garlic
3 Tbsp soy sauce
3 Tbsp. chili paste
¾ c. tart orange marmalade
1 ½ Tbsp rice wine vinegar
1 Tbsp minced ginger

Heat oil in a skillet large enough to hold the chops. Add chops and brown them lightly on both sides. Transfer chops to paper towels to drain. Add onion and garlic and cook, covered, over low heat until tender and lightly coloured. Add soy sauce, chili paste, marmalade, vinegar, and gingerroot. Simmer for 23 minutes, stirring. Return chops to skillet , cover and cook over low hear until done, about 7 minutes. Serve immediately spooning sauce over chops.