We are experiencing the storm before the quiet here at the farm. Last hogs of the season are coming back from the butcher, we have a couple hundred broilers to process, we’re trying to get the last cutting of hay up, and work out the logistics for wintering the old and new flocks. This is really what we live for- creating a sustainable, mobile, humanely productive farm that produces flavors that cannot be beat!
As the local farmers markets come to a close, we hope these email bulletins will keep you up to date regarding the farm. In addition, we want to invite you out to pick up chickens or pork to stock your freezers this winter. We’ll have just 200 whole chickens so you might want to get yours now (160 Cornish Cross and 40 Label Rouge). Once they are gone we won’t start up with broilers until the spring; raising them in deep bedding brooder boxes and moving them to the pasture as the grass starts to pop in late April. Fresh and frozen birds will then be available again in May- feedback is key here as we are trying to plan out whether the flavor of the Label Rouge is preferred over the mighty breast of the Cornish Cross.
As for eggs, the girls have decided to moult early so egg production is down a bit. They will move into their winter condo in a few weeks time to roost and scratch in the dry lot and start the basis for our spring garden in 2010. We’ve ordered a new flock of Delawares for the 2010 season. These beautiful dual purpose heritage birds (as always- no hybrids) will start laying just in time for market and should allow us to stop saying, “Sorry, we’re out of eggs” to you. More soon on Winter egg drop locations…
The Broad-Breasted Bronze are growing a bit faster than we anticipated and will need to talk with you about oven door size soon! The Bourbon Reds and Narragansetts are progressing nicely and should be ready right on time.
Our eight Tamworth cross piggies will be ready for butcher in March. This heritage breed is known for its great temperament, use of pasture as forage, and their long lean frames, hence the nickname, the ‘Bacon Pig’. We are really hoping you will like these pigs…nothing beats the feeling of when farm pleasure matches plate flavor!
You have the choice of purchasing fresh or frozen chickens on the farm each Sunday from 2-5 pm for the next couple of weeks for $3/lb with a 10% discount for 5 or more birds. Note that picking up chicken at the farm is about 15% cheaper as we don’t have to stress about freezer space and expense. You could even pick up a dozen eggs while you’re here.
It has been wonderful getting you know you this year, either at the market or through visits at the farm or to our website. We hope you will continue supporting your local farmers and producers because you drive the change in food production, one dollar at a time. Thank you for making local your choice.
One more note…let us know if you are looking for other products- we have a good friend that has an unsold Black Angus steer that has been rotationally grazed and finished out on our hay and minimal grain. We also have neighbors with goat milk, feed for your chickens, and small wire-bound hay bales.
Hope to see you on Sunday- bring ice and a cooler….we will shrink bag right from the chill tank and hand them over- talk about fresh chicken!!!
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