June 2009
We're sorry about the lack of updates but, we've been very busy at the beginning of summer here. We've been planting all spring and are now starting to harvest the summer crops like beans & squash in addition to the early lettuce, peas, broccoli, & onions.
Chris built raised-beds this year in part of the garden. They have been incredibly productive--in fact, we think they have doubled our production in that small area. It was quite a lot of work to dig them, so converting to all raised beds would take a long time, but the rewards are great.

This spring we hosted a tour of sustainable agriculture students from Juniata College. We took them on a tour of our pastures and CSA fields. Most of the students were from non-farm backgrounds, but they've learned over the course of the semester to appreciate farm-fresh eggs, vegetables, & meats from sustainable operations. We enjoyed having them again on the farm.

The first week in June, we sheared the sheep on one of the hottest days we've had so far. Sorry we don't have photos to share with you, but after 7 hours wrestling sheep, nobody was in the mood for photographs. After the sheep are sheared, the lambs don't recognize their own mothers at first, and sniff and 'baa in confusion until they recognize their mother's voice. But the sheep are obviously happy to be cool and free of their heavy, hot wool.

Next week, we'll be starting the fall's batch of turkeys. If you would like a pastured Thanksgiving turkey, please send an email now to reserve your bird.

April 2009
Is it really Spring?  Some days still feel more like autumn, but we are planting despite the cold wind.  Fortunately, most Spring crops do not mind the chill; our March-planted onions & peas (Sugar Snaps, Frosty, & Sugar Ann) are inching higher everyday.  We planted more onions this week—Stuttgart & Red Wing—as well as Detroit Dark Red beets & Little Fingers carrots.  Over the past month we've  transplanted Melody & Bloomsdale spinach, seven varieties of lettuce (Tom Thumb, Oak Leaf, Prizehead, Merveille des Quatre Saisons, Buttercrunch, White Cos, & Forellenschluss), broccoli, cabbage, & Pac Choi from the greenhouse to the field where they are growing, slowly, in the cold.  Surprisingly, our hay supply outlasted the winter, so we have some round bales left to spread for mulch.

As much as we would like to serve some early Spring fare, it's still too early.  However, things are looking up as I just noticed the first asparagus spear poking up through the dirt.  Very soon, Penne with Ricotta and Asparagus & other variations on asparagus will grace our table (check out our new RECIPES page).

Now that the sheep & goats have gone out to pasture, the barn is nearly empty—its only inhabitants are seven baby goats & the swallows that have taken up their summer residence under the beams.  The lambs & kids stay outside during the day when it is warm and dry, but come into the barn at night.  When the weather warms a bit more, they will stay outside all the time and leave the barn to the swallows.

Terry, Erik, Ben, & Chris are also ready for warmer days to hunt for morel mushrooms.  Morels, the rumpled little elves of the mushroom world, can be found peeking out of the leaf mould on the edges of the woods, underneath fruit trees, and at certain super, secret spots.  Every May, we sauté quarts of the earthy, nutty flavored mushrooms in butter & serve with asparagus & fresh-caught trout for an unforgettable spring feast.  We also take some to market, so look for them at our farmers’ market stand (typically mid-May through the first week of June).

On this first day of spring, we're working in the greenhouse where it's a balmy 80 degrees and watching the snow flurries outside. We hope that warm weather is on the way because we're already planted our onions, spinach, peas, & chard in the field,
& have baby lettuce plants waiting in the greenhouse.
The tomato & pepper plants are still tiny, but they won't be moved outside until May.

In the barn, the spring lambs are frolicking and playing leapfrog over the backs of their sleeping mothers.
We hope to shear the sheep soon before they go out to pasture, so they would appreciate some warmer days too. Our last two litters of baby pigs are outside now, and a rowdier bunch you've never seen. They fight and roll like children in a schoolyard, then snuggle down with their mothers to sunbathe, even when it's only
40 degrees.

At this time of the year, we're furiously trying to catch up on all the work that needs done before summer arrives. It's a race with the sun to get everything planted and growing while the days are still lengthening. But March brings a sense of anticipation and hopefulness that carries us through the long days.

We just added this 'blog' section to the front page,
so check back often for updates & recipes.

Live locally & interested in truly farm-fresh foods?
Check out our new CSA page.