12—Lancaster Farming, Saturday, May 12,1984
Every day is Mother's Day for Karen Fry
BY SALLY BAIR
Staff Correspondent
MASTERSONVILLE - For
Karen Fry, everyday is Mother’s
Day. She has chosen to put aside a
satisfying career as a teacher to
devote full time to the duties and
rewards of being a mother. And
she has no regrets. She also has
little time to be bored or to wonder
about the commitment she has
made.
“My teaching experience made
me aware of the importance ot a
mother’s being home. I could see
the difference in children whose
parents read to them and who
spent time talking with them. As a
remedial reading teacher, I didn’t
see those children,” Karen says.
Karen adds, “I enjoy what I’m
doing. I feel strongly there are a
whole lot of things you can do at
home with your children that are
productive.” Karen is doing many
of those things.
She taught for 11 years before
her oldest son Daniel, 6, was born.
Daughter Katie is now four. But it
was nine years ago that she and
husband Jeff moved to a home in
the country which has helped
shape their lifestyle since then.
The Frys live on a 13-acre farm
near Mastersonville, and the ac
tivity associated with the farm
keeps Karen and the children busy
during the day when Jeff is
working at his job with the state.
Asked if they had intended to live
on a farm and become virtually
This is the flock of registered Shropshire sheep which Karen Fry raises on her small
farm near Mastersonville. Children Daniel and Katie help Karen feed the sheep on their
first day in the pasture.
Herbs are just beginning to grow in this border ot Karen s traditional Pennsylvania
kitchen garden behind her stone farm house Here Karen grows vegetables, culinary and
medicinal herbs, although she says the medicinal ones are grown only for historical
purposes.
self-sufficient, Karen says, “In our
minds we dreamed about it. The
idea of moving to the country and
having space for a garden was
very appealing, but we didn’t think
of animals and we had no idea of
getting involved.”
Despite the fact that the plan
was not thought out in advance,
Karen says, “It was all
fascinating. It was all new. But we
haven’t changed our minds yet.”
Neither Karen nor Jeff grew up on
farms, though Jeff handled sheep
on a part-time job.
What they had intended to buy
was an old stone farm house to
restore. What they actually bought
was on old stone farm house dating
from 1863 to restore, a lovely barn
dating from 1820, and an assort
ment of outbuildings, many of
which needed to come down.
Now, Karen says, “The house
has become a small part of the
whole project.”
Instead of putting a second coat
of paint on all the house walls, they
need to concentrate on proper
housing for their animals, or make
bam repairs or fencing.
Karen is now surrounded by
animals, herbs, vegetables and
antiques, and she has turned her
interest into a business which fits
in nicely with her desire to be with
her children in their pre-school
years.
First the animals. The Frys
became interested in sheep shortly
after they acquired the farm, and
to educate themselves they con
tacted the Warn Menhennets in
Chester County and paid a visit.
Karen remembers, “When we
visited the Menhennets we took
notes all afternoon. They taught
me record keeping. It is tremen
dously important to keep records.’’
The result of that visit was the
purchase of two ewes and a ram,
and the start of a registered
Shropshire flock. Last summer
they were forced to reduce the size
of the flock during the dry August,
but they presently have five ewes,
two rams and 10 lambs.
Many of their lambs are sold
locally for meat, and last year
when they had 17 lambs, they had a
waiting list of people wanting
them. But Karen adds honestly, “I
would much rather sell them for
breeding stock.”
While she does not yet want to
make the commitment to show
which might increase their
visibility and create more sales,
Karen says she is planning to show
next year at the Elizabethtown
Farm Show. She does sell
sheepskins which are prepared so
that they are machine washable,
increasing their attractiveness for
use in the home.
About seven years ago they
added goats. One Toggenburg did
not make it through the summer
dry spell last year, but they still
have one Toggenburg.
Karen says, “I always liked
goats and I always told people that
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Karen does most of the preparation of her herbs in this
workroom attached to the stone barn. She likes to sell the
herbs fresh, but also dries a large portion of them for resale,
as well as for use in her home.
someday I would have a goat.
Goats are more like domestic
animals and they are very
dependent on the person who milks
them.”
That person is Karen, who
thoroughly enjoys it, “I enjoy the
quiet time in the bam in the
morning.”
Karen points out that kids make
neat pets for children, but adds, “It
does tie you down.”
And the goat’s milk is a pleasant
plus. Karen says, “When we were
getting l x h. gallons of milk a day I
used it for everything. Our
children started on goats’ milk. I
prefer it. When it is properly
handled and cold I .like it better
than cows’ milk.”
The largest business Karen has
entered into is her growing of
herbs, and she has called her home
“Fry’s Herb Farm” on her
business cards. Behind her home is
a traditionally shaped Penn
sylvania kitchen garden, with
raised beds and borders of herbs.
She said these gardens include
vegetables, culinary and
medicinal herbs and frequently,
boxwood. Her medicinal herbs, she
said, are grown strictly for
historical purposes.
Karen pointed out that these
gardens date from the time of
Charlemagne, when the custom
developed of measuring them in
multiples of 11. Her garden
measures 33 feet by 33 feet. She
visited local places like Donegal
Mills and Historic Schaeferstown
to observe gardens growing there.
“I grow 50 different kinds of
herbs - everything I can get
locally,” Karen states. She admits
to having had an interest in herbs
for a long time before they moved
to their farm, and once grew them
in pots in her kitchen.
She enjoys using them in her
cooking, and likes to encourage
other to do the same. “I think
people should try herbs fresh
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rather than dry. They have a lot
more flavor.”
She attributes a growing interest
in herbs to concern about health
and the fact that herbs add flavor,
allowing cooks to cut down on the
amount of salt added to foods.
One way of spreading the word
about herbs is through the cooking
classes she teaches at the Chefs
Bazaar in Lancaster, and through
talks to various clubs. Karen says,
“I enjoy working with adults, and I
stay in touch with teaching.”
Karen has also sold herbs to
local restaurants who use them
fresh in their daily menus. She
markets fresh herbs through the
Chef’s Bazaar, and supplies many
herbs, primarily dried, to The
Herb Shop in Lititz. She adds,
“People do come here, but I have
not advertised.”
She envisions the possibility of
expanding the herb business by
selling herbs to gardeners. But one
problem with the herb market is
making it a worthwhile business.
“Anything you do with your hands
you can’t charge the full amount
for your time,' ’ Karen says.
Karen also has a large vegetable
garden, measuring 120 feet by 40
feet. “I do most of the vegetables.
My husband plows and discs,”
Karen says. While she sells a few
vegetables, she points out, “I
never have vegetables to sell in
bulk.” Indeed, Karen preserves
most of the vegetables for her own
family. She also purchases fruits to
preserve.
How does she manage all the
work? “I mulch a lot, so it’s
carefree.” Karen explains that she
mulches her garden with four
layers of newspaper, covered
generously with straw. She said
she often mulches as she plants
seed so that the weeds never even
begin to appear.
Her children have a garden of
their own, and have drawn up
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