Farm Update 8/23/24

It’s been markedly quieter around here the past few days and it will probably take a few weeks to get used to. BOTH of our children are in school as of Thursday, our youngest just started TK. I’ve been joking with my friends and family that I will have to pace myself and ease into being able to focus on the farm 5 days a week.

Setting the vegetable forecast for the fall and winter has been a focus the past few weeks. Starting seedlings to transplant out will ensure that we get a chance to grow lettuce, radicchio, endive, cauliflower, broccoli, kale & collards to name a few.

Yesterday we got the 4th round of broiler chickens out on pasture and next week our 5th (and final of the year!) batch of broilers will hatch and ship. I am a little bit proud of myself for sticking with the schedule and seeing through the commitment to raise and process 500 chickens. As the farm has grown and I make more connections it has been easier to set up a good crew to help with processing and packaging.

The chicks getting acquainted with the new digs. This tractor constructed of PVC is a new model for us and has been working out well, a bit larger to hold more birds but also lightweight and easy to move.

I took advantage of the fact that we had about 20 broilers that weren’t quite grown out enough for our last harvest two weekends ago and decided to break them down after processing for a batch of ground chicken. It’s quite a bit of work to debone the entire breast and thigh but the results are worth it. Ground meat is so easy to prepare and versatile. I’m looking forward to sharing some at market but also having a stash to get us through the winter months. Recently I listened an episode of The Winter Growers Podcast in which year round full diet farmers located in Northern New York talked about the food they grow. I was particularly struck by the idea put forth that pasture raised meat grown in the summer months captures the essence of summer sun and grassy chlorophyll to nourish us in the depths of winter. This along with preserved and fermented vegetable, grain and dairy products can truly sustain through the darkest months of the year.

Our high powered grinder makes short work of the meat it took me hours to prepare.

LOTS of Persian cucumbers were picked today. I have a nice variety of sizes all of which are delicious and versatile.

It’s going to potentially be a rainy morning tomorrow and the space I am allocated for my market stall isn’t large enough to fit my canopy so I’ll be out there with my green umbrella and hope for the best. It looks like things should clear up by 11am so come out and say hi, find me somewhere along the G street side. Here is what I will have available:

CHICKEN:

WHOLE: $8/LB

ground: $18/LB

BONE IN BREAST: $14/LB

BONELESS SKINLESS BREAST: $16/LB

LEG & THIGH: $10/LB

THIGHs: $12/LB

Drumsticks: $10/LB

WINGS: $7/LB

SOUP PACK: $5/LB

FEET: $6/LB

LIVERS: $8/LB

EGGS: $10 PER DOZEN

VEGETABLES:

TOMATOES (Slicers, large cherry and storage): $4/LB

green beans: $8/LB

LETTUCE MIX (1/2 LB): $5/BAG

BANANA FINGERLING POTATOES: $4/LB

CUCUMBERS (PERSIAN): $3/LB

LACINATO KALE $3/BUNCH

GARLIC: $10/LB

GOLDEN BERRIES: $5/BAG

As always, thank you for reading. Please respond to this message if you would like to reserve anything for the market or for on farm pickup.

Best,

Kala