Weblog Archive - 6/4/2022
Market News
Look at all the pretty flowers! Our student border/farm helper walked around the property today and just started snapping pics of plants and flowers and then organized the collage/pics above. I was pleasantly surprised. Our student also shared with me a memory of raising butterflies in the school classroom (that might of been part of the inspiration to look at what is already around us that might feed a nectar eating bee, bird or butterfly) and inspired me to start a butterfly nursery. I was intrigued because I have always known that butterflies need food but, I never considered what the larva needed – they actually need a different kind of food to get them to the metamorphosis stage. So, I am now creating a butterfly “nursery” adjacent to my butterfly gardens.
Its those little things, in between all the monotony of tending to our regular chores, that can keep us going!
Check out the market page as we have added some herbs to the market as well as some cuts of beef. Oh yeah, BEEF! Beef is in huge demand right now and what used to be a 6-12 month waiting list is now a 1.5-2 year waiting list. However, we set aside some of our sub-primals from our order. So, if you can’t wait and want to try a bit now, check out the [Beef, By The Cut] section of the market.
On another note, if you’ve heard about the disposition of millions of chickens in the US as well as plans to close down all the hatcheries; then, you are not far off from what we are hearing too. As for us, all our chickens are as healthy as they’ve ever been; thriving and laying eggs. Actually, we just added a new laying batch to the pastures last week. And, we will be getting meat birds in next month so, the scare is not halting us- we are pressing forward (just as we did through Covid…and we are still standing).
We, personally, have not eaten chicken in over a year since the
hatchery sold out last year, before we could get our orders in, due to
the high demand, post Covid. Just like with our beef, it is tempting to
get a faster growing bird to reduce input, resulting in higher profits.
And, that breed of bird is more readily available as it has become the
standard breed of the small producing farms of today. But, we just
can’t find the justification to do that – we started this farm to eat
better and we are sticking to it. Reasoning to stick with that choice
was reaffirmed recently when, out of desperation (due to potluck we
signed up for), we bought pasture raised “fast growing” birds from the
chicken farmer in our neighboring town; and, after cooking and tasting,
it could not come close to ours – very tasteless. But, don’t get me
wrong, that producer does well and makes a lot of people happy with
their product and is able to feed many more people than we could or
would ever aspire to do. So, I am not here to bad mouth anyone – I am
simply affirming that we are sticking to our own standards even though
it means greater inputs and bigger challenges. The benefit to us is the
taste and the quality. We come from a different mind-set and we are
thankful that we are able (both physically and financially) to continue
to farm and produce exceptional food for ourselves and others. As we
can all see, prices are going up and the forecast looks more challenging
for all of us, in all aspects of life. But, as I said before, we will
press on until we hit a brick wall. And, as always, we appreciate all
your support. Without you, I would not have anyone to interact with or
have a reason to keep up with these updates and all the other
aspirations we have on this farm. Furthermore, if I have not said it
enough before, I want you all to know you are welcome to come out and
see for yourselves what we are doing here. Non-rainy days with good
weather are best – we usually take Sunday as a rest/relax day so, those
days are best to come out, get a tour, ask questions and chat with us
about farming. We’re all in this together!
Sandra
Recipes
Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Locally Grown products, so we can try it too!
Freeze herbs in olive oil (or any oil you cook with)Source: https://www.freeyourfork.com/how-to-freeze-fresh-herbs-in-olive-oil/ (Entered by Sandra Green)
Ingredients
1 bunch Fresh Herbs + 1-2 cups Olive oil
Step by Step Instructions:
1) Wash, cut and prep herbs; 2) Place in ice cube trays; 3) Pour olive oil over top and freeze
Follow website for detailed information: https://www.freeyourfork.com/how-to-freeze-fresh-herbs-in-olive-oil/
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