Newsletter April 10, 2025

Easter Delivery will be next Wednesday April 16.  Orders are due by Monday at 9:00 am.

We have a limited number of Easter Hams available.  We have made our own brine including fresh beet and celery juice.  The freshly extracted juice provides the natural nitrates to preserve the meat.  We will be smoking the hams early next week.

Fresh from the greenhouse we have limited spring kale and spring onion bunches.  We will be harvesting these early next week and replanting the bed as part of spring plantings.  

We are rebuilding our wagons for field work this spring.  Larch lumber was milled by our neighbor.  Eric burned the surface of the wood, covering the surface with carbon.  He then wire brushed it and put a sealing coat of a linseed and turpentine mixture.  It is a beauty and I thought it was cool, even as it will be covered in dirt soon enough.

The greenhouse is full of starts that are growing well.  This week we seed peppers, eggplants and start on tomatoes.  The main crop plantings start next week.  We need the weather to warm a bit.  The ground is very wet.

Work in the kitchen continues apace.  Painting, drywalling, equipment repair and cleaning...

The big project for this week was to install the electric panels and finish the new service.  This was our big spend for this year.

We hope to do a grand opening in the first couple weeks of June.  We have decided to do the grand opening as our  spring event for this year.  To do an additional event for letting the cows out adds too much stress to our already full plates.

Our online application for work is posted.  If you or someone you know is interested in helping us out from May till November, please fill it out.  Positions are full time and part time farm help and Saturday market help is also needed.  We have a great crew, we work hard and have a lot of fun.  There is always good food and laughter all around us. Just go the main menu of our website for details.

Spring has sprung, even though there is snow on the ground this morning.  I went for a walk last Sunday to listen to the peepers.  On the edge of one of the ponds was a turtle coming up for its first breath of spring air.  

Our winter projects are finishing up and the pigs and lambs are growing like weeds.  We now have 1000 chicks on farm that we are trying to keep warm.  

Our world resurrects as we celebrate Palm Sunday and Easter.  The spiritual and physical wonders of Spring sooth our minds with rejuvenation and vigor.  It is time to wake from our winter slumber.