The Becker family paused from the farm, Kyle’s veterinary practice, and raising four kids to take a family photo in October 2017. The couple operates a 98-acre operation in Mooreland, Indiana.
Every day of Kyle Becker’s childhood was fueled with hot, homemade meals at 6:30 a.m., 11:30 a.m. and 5:30 p.m. Twice a year—once after planting fields in the spring and once after harvesting in the fall—the farm boy got to pick his own dinner as a treat.
Now a husband and father of four with his wife Emily, he understands why his parents—who operated a dairy from 1975 until 2003—made him sit down for three square meals every day. It was because he needed those hearty, nutritious meals to fuel his countless hours of work on the family farm.
The Beckers have roughly 500 chickens. According to the U.S. Department of Agriculture, there are six chickens for every one person in Indiana, which ranks 13th in the nation for poultry and third in the nation for layer hens.
The Beckers are one of more than a dozen small family farms operating in East Central Indiana. It’s not always cute piglets and sunshine at their 98-acre operation in Mooreland, Indiana, but it’s the only way of life Becker knows.
Becker Farms started in 2007 to provide customers with freezer beef, but the operation has since expanded to include chickens, turkeys, pigs and hens. The farm is raising funds to begin offering milk and milk products.
Kyle and Emily started Becker Farms in November of 2007, three years after they were married. The following spring, they purchased their first herd of beef cattle. In spring 2009, they attended their first markets in Muncie and Indianapolis and quickly realized they didn’t have enough variety. Since that time, they added pork, chicken, turkey and hens to their farming operation, with sausage, chicken thighs, and boneless/skinless chicken breasts being among their top selling items.
According to Becker, there are four seasons at their farm: “mud season, dry season, mud season, and frozen season.” No matter the “season,” there are always chores to be done. Feeding, watering and bedding livestock, cleaning equipment, collecting eggs, bailing hay and picking up finished meat from the processor.
On Wednesdays, the family reorganizes and restocks portable coolers to take goods to area farmers’ markets. When market season is in full swing, through the summer and fall, the Beckers attend four markets each weekend. Additionally, restaurant and wholesale orders are prepared on Wednesdays to be delivered every Thursday.
As if the Beckers don’t have enough animals on the farm, cats keep rodents at bay.
Keeping up with the farm and meat processing is a full-time job, Becker said, so promoting the farm is often last on their list. But expanding the operation’s reach and reputation is a priority. Last year, the couple upgraded the farm’s website to encourage online orders, which they deliver directly to customers’ homes or take to the farmers’ markets for pick-up.
Downtime on the farm is about as common as high heels, but Kyle and Emily celebrate the transition from summer to winter with a weekend away. Luckily, Emily said, her husband’s tastes have evolved from McNuggets to the more adventuresome flavors of farm-to-table restaurants.
1 c chicken stock (which you will have on-hand if you reserved it from making a whole chicken) Note: if you are using homemade stock, you will need to add some salt; around 1/8-1/4 tsp, depending on your tastes for 1 c of stock.
Directions: In a large saucepan, melt the butter and then saute the onion, celery, carrot, and potato until tender (approx. 8-10 minutes or so).
In a small bowl, combine the flour and seasonings (salt, pepper, parsley, rosemary, and sage) and then gently combine with the vegetable mixture.
Gradually add in the milk and broth and bring to a boil, stirring and cooking for 2-3 minutes, or until thickened.
Add in the chicken and peas.
Place one of the prepared pie crusts in a 9″ pie pan, fill with the potpie mixture, and then top with the remaining pie crust. Using a fork, seal and crimp the edges, then make four vent slits in the center.
Bake in a pre-heated oven at 375 F for 35-40 minutes, or until the filling is hot and bubbly and the crust begins to turn golden-brown.
Directions: In a large bowl, combine the flour and salt. Add in the grated, cold butter and mix either with your hand or a fork until well blended (this can take a few minutes to achieve).
Slowly add in the water and mix until you are able to form a disc. Refrigerate 30 minutes. Roll out on a lightly floured surface. Place in pie pan and chill again for another 30 minutes.