Fleming Farm and Hogs

01/27/2025

Throwback picture of me at 14 years old learning to make Damascus steel from the legend In 1995 Steve came to shop to share his knowledge with about 20 knife makers. This was before the internet and YouTube. To learn back then you had to figure it out on your own or seek knowledge from the masters in person.
For those of you that may have thought MKC is an overnight success story may not understand the thousands of hours and decades that have done into making this moment in time possible. Keep pursuing your dreams folks. Sometimes it takes 30 years to come true!

01/26/2025

01/26/2025

01/26/2025

Getting geared up for the first year in business! If you're in need of
-Fencing
-Dirt work
-Post frame barn/shop
-Farm/ranch structures
Give us a call at 406-930-1556

01/26/2025

01/20/2025

From six buses to one: The ripple effects of Sibanye-Stillwater's layoffs are transforming a 25-year transportation tradition that shaped our mining communities. Local business owner Heath Benson has seen his winter trade drop by nearly 40% - just one story in our latest 'Digging Deep' investigation into how these layoffs are reshaping life in Stillwater and Sweet Grass Counties. What started as a safety measure in 2000 is now part of an ongoing debate between miners, business owners and community leaders. Linda Halstead-Acharya reports: https://www.stillwatercountynews.com/beartooth_mining/busing-miners-to-sibanye-s-mines-the-pros-the-cons-the-past-the-future/article_b6dbeb3e-d6a3-11ef-8bc5-7b8ce6bbc6c5.html

01/20/2025

If you've ever been to Utah you know the power this sauce has over us, it's the best for any dipping or drizzling needs!

Recipe linked below! ⬇⬇⬇

01/18/2025

"Just made these heavenly Homemade Glazed Doughnuts. So soft and sweet, perfect for a coffee break or a treat for the kids! 🍩☕"

Homemade Glazed Doughnuts

Ingredients:

2 1/4 cups all-purpose flour
1/2 cup milk, warmed
1/4 cup sugar
2 teaspoons active dry yeast
1 egg, beaten
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Oil for frying

For the Glaze:

2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract

Directions:

In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
Add egg, melted butter, vanilla, and gradually mix in flour to form a soft dough.
Knead the dough on a floured surface until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
Roll out dough to 1/2 inch thickness. Cut out doughnuts with a doughnut cutter.
Heat oil in a deep fryer or large pot to 375°F (190°C).
Fry doughnuts in batches until golden brown. Drain on paper towels.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
Dip each doughnut into the glaze, then let set on a wire rack.

Prep Time: 1 hour 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes
Kcal: 210 kcal per doughnut | Servings: 12 doughnuts