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Fe at ur ed L a ndowner: White Deer R a nch Owners and operators of the ranch since 1990, the Dunns value the tranquility, natural beauty and bounty that Mother Nature provides. by Jodie DeLay Extension External Relations Coordinator, Montana State University The Dunns are committed to a chemical-free environment where each component of the farm/ranch ripples out to enhance another. As they have diversified their operation, they have stayed true to this mission, placing the highest priority on good stewardship. At the core of everything is food. When asked her favorite part of the farm/ranch lifestyle, Roxanne replied simply, “Eating.” Concerned with the use of chemicals in America’s food chain, the Dunns have created a farm/ranch experience that highlights many ways that food can be grown or gathered in a natural setting. Ninety percent of what they grow for food is grown on less than five acres, if you don’t count the space for the beef cattle. Lee and Roxanne are passionate about sharing their techniques with others. As an example, the Dunns desired organic, pastured pork and lard, so they acquired pigs. The pigs forage within an area enclosed by a simple electric strand that is easily and strategically moved around the ranch to allow them to cultivate where needed. The pigs are supplemented with nonGMO barley. Per Roxanne, having pigs improved the health of the soil under the apple trees (and elsewhere), which helped to eliminate an apple scab problem, while also increasing the quality and yield of the fruit. In addition, free range chickens follow the pigs, accessing their nutritious waste to provide rich, healthy eggs. The chickens eat insects from around the barnyard, keeping them from eating the garden plants. The pigs have a mobile shelter that was constructed from an old two-horse trailer. It is moved from pasture to pasture with them, providing a safe, consistent home, as they are rotated around the ranch. The chickens also have a mobile home. Fixed on top of an old hay truck bed from their equipment bone yard, the “traveling chicken hotel” is roofed with tin from an old, fallen shed and pulled from field to field by a 1941 Farmall tractor. Both the chickens and the pigs provide disturbance and manure on the soil, improving its quality. The healthy soil provides a bounty of wild plants, in addition to those that are planted. These include dandelions, burdock, lambsquarters, mallow, wild mint, nettle and mushrooms, all of which can be utilized as food or made into teas and tinctures. Roxanne notes, “One of the most wonderful things about learning the plants that grow wild is trying them for their nutritional and medicinal aspects.” Another repurposed facility on the White Deer Ranch is the year-round greenhouse. This is where the Dunns grow microgreens. Not to be confused with sprouts, microgreens are very young plants grown from vegetable or herb seeds and 12 | big sky small acres PHOTOS COURTESY OF WHITE DEER RANCH What do pastured pigs, repurposed buildings, microgreens and wild honey bee swarms have in common? At the White Deer Ranch, all are part of the holistic, sustainably-focused family lifestyle and management philosophy of Lee and Roxanne Dunn. Located in the Stillwater Valley, with the majestic Absaroka Beartooth Mountains as a backdrop, the 450-acre ranch has fertile soil, phenomenal fishing, and abundant wildlife. harvested after a couple weeks at about 1-3 inches in height. Common microgreens include mustard, radish, buckwheat, lettuce, and spinach. They are packed with flavor and add color, texture, and nutrition to soups, salads, sandwiches, and other dishes. A United States Department of Agriculture study published in the August 2012 issue of the Journal of Agricultural and Food Chemistry found that, in general, the cotyledon leaves (i.e., the embryonic first leaves of a seedling) had considerably higher nutritional densities, in some cases 40 times more, than the mature leaves. The greenhouse was repurposed from an old grain storage building by replacing the tin roof with poly-carbonate sheets, taking advantage of the southern exposure. The building is cooled with fans in the summer and other low-cost solutions are utilized for heat if needed. This has allowed the Dunns to grow large quantities of microgreens most of the year for income, as well as to start their own garden plants and bare root trees. The Dunns advise small landowners, apartment dwellers, and patio gardeners that they can grow microgreens wherever they are, even in a window sill. The important thing, they say, is to “keep it simple, affordable, and sensible to match your needs and your time.” Another feature of White Deer Ranch is the bee house, also created from a repurposed outbuilding. Keeping with their philosophy, “take care of the earthworms and the honeybees with proper earth stewardship and everything else will thrive,” the Dunns planted a pollinator field near a year-round creek. The bee house protects the bees from harsh winters and predators who might steal honey. The ranch has six hives, including two wild swarms. They prefer wild bees as they are adapted to the Montana climate and are more likely to winter here. Their pollinator field allows them to change the flavor of the honey produced and create special honey vintages. The honey is often given as a surprise gift for visitors who stay at one of the ranch’s two vacation homes. The Cobblestone is a repurposed homesteader house that sleeps four and the log cabin is a newer property that sleeps 12. In addition to providing income, the rentals allow the Dunns to share their lifestyle philosophy with others. They encourage guests to join them for chores and to interact with the animals while enjoying the property, including an 11-acre private lake for trout fishing, swimming, ice-skating, and paddling. “When people visit the farm they are reconnected by the use of all their senses,” says Roxanne. “After they smell it, touch it, see it, and taste it, they can better understand the value of how food is grown.” The White Deer Ranch is a microcosm of sustainability that offers something for everyone. The diversification keeps the Dunns busy, but they constantly assess what is a time drain, what is working, and what isn’t. “It forces us to keep it real,” says Roxanne. “We cut things that don’t make sense.” Nevertheless, things can become hectic. In those moments, they focus on their mission and their core, which is food. “When we are in full swing in the summer and we are eating many of our own farm products, I feel especially lucky. The rewarding feeling is what keeps us going.” For more information about the White Deer Ranch, visit www. whitedeerranch.com. W i n t e r 2 0 1 6 | 13