The Nelson family has been in Cedar City for about as long as there has been a Cedar City, said Caroline Nelson Howe – a loyal IFA customer and contributor to the family’s multi-generational family operation. She said Bengt Nelson came to Cedar City as bricklayer and received sheep in payment for his work. The family has had sheep ever since.
Today, four generations of Nelsons work the land and livestock. Their farm is the center of an operation that extends from Cedar Mountain to the desert land west of town.
During the annual migration of the sheep from Cedar Mountain, the town holds a “Livestock and Heritage Festival” to celebrate agriculture in the area. Caroline said the Nelson sheep are the last entry going down Main Street to end a parade that includes tractors, horses, balers, sheep camps and anything else agriculturally-related that will fit on the street.
“Controlling the sheep is a feat accomplished with the help of the entire family,” she said. “Christmas and Thanksgiving are optional, but the sheep parade tolerates few excuses for lack of attendance.”
She said lambing season is another time when all hands are called upon to help. “With the help of those who live close, the work is divided up and everyone survives,” she said. “The children have often joked that if they want attention from mom this time of year, it is more effective to ‘baaa’ than to say ‘mom.’” Caroline said daughters-in-law provide dinner during lambing season, grandchildren help with the docking and day-to-day feeding.
“On Sundays only the minimal requirements are done and often everyone ends up eating together,” she said. “Working as much as playing really draws us together.”
Caroline shared her homemade Sunday roll recipe often served at family meals and holidays when the extended family gets together.
Caroline's Sunday Roll Recipe
Directions:
- 2 Packages of Yeast
- 1–1/4 Cups Warm Water
- 1/2 Cup Shortening
- 1/2 Cup Sugar
- 2 Eggs, well beaten
- 2 tsp Salt
- 4–1/2 Cups Flour
Directions:
In a large bowl or mixer soften the yeast. When the yeast is active, add the shortening, sugar, eggs and salt. Add enough flour to make a soft dough. Cover and let rise until double. Punch down and divide into 24 pieces and form each piece into a ball. Place balls on a baking sheet and let rest for about 15 minutes then place in the refrigerator. Bread should be in the refrigerator for 3 to 4 hours or longer if need be. One hour before baking, take out of the refrigerator. Heat oven to 375 degrees and bake for 15 minutes or until brown.
Originally published in the IFA Cooperator magazine (vol. 81, no. 4) Winter 2015.