2017 Farm Letter and Order Info
posted on
March 10, 2017
Dear Customers,
If now is not the moment to read an update about goings-on around the farm, the important thing to take away from this letter is that we strongly encourage you to put your meat orders for 2017 in NOW. It is essential to order now for pork and beef that you’d like to get this spring and summer as our pigs have grown very well and go to the butcher this month. Our next pigs likely won’t be ready until August, and similarly with the beef – we’re sending some in May and then won’t send the next ones until September.
Order online here. Send us an email with your order. Call us (519.528.2493), or print off the form and scan/mail or fax it back to us.
It’s hard to believe that over the course of the last 2.5 months we’ve had such yo-yo-ing weather. Yesterday was balmy, sunny and snow free (though the wind was pretty bitter), while today there are a couple of inches of snow already on the ground and more making its way down to be blown about while we take hay out to the cattle in the back pasture.
We started 2016 off transitioning the farm business from Tony and Fran to me, and we ended the year with the sale/transfer of the property. It was a remarkable year – full of new learnings, laughter, hard work and remembering why we are committed to this work and way of life. We put a lot of resource into additional infrastructure and systems that would make it more manageable for me as Tony and Fran transition into how they want to continue being involved with the farm, which means working less. It has been a great opportunity to reflect and think about why we do things certain ways and how we do things and if there are opportunities for improvement.
We feel very fortunate that on the whole we’re healthy and happy. Working with other members of our family is a joy most days, and it’s a treat to be able to weave Rachel, Robin, Elliot and Emily into the goings on whenever they are able to join us. It is incredibly rewarding to have a multi-generational farm that is a gathering place for friends, family and community.
As we look forward, we are thrilled to introduce you to our 2017 season farm team additions: Ellie Greenler and Mason Sharp. Both are experienced, passionate and thoughtful farmers. We do still have one more apprentice opportunity open, so if you know of anyone who is interested in learning organic, diversified farming techniques, please invite them to get in touch ASAP.
For local folks, we’re excited to announce that we’re doing a weekly CSA (community supported agriculture) vegetable share, flower CSA, with optional egg add-on, and will also be at the Goderich and Kincardine farmer’s markets each Saturday. Check out our CSA page for more info and to sign up! Or call us to find out more information. Please share with anyone you think might be interested. For us the CSA isn’t just about growing and sharing good vegetables, but also about developing community around food and the farm. We’ll keep a CSA blog to keep you up to date on what to expect in your box, share recipes, and have a couple socials for CSA members to meet each other and get more of the farm experience.
We’re also excited that Lydia and Jazmin, our 2 French alpine goats, will be kidding in May. Not only will this add an extra layer of cuteness and playfulness to the farm, but it also means that starting fall 2017 we will have a limited amount of cabrito available. Let us know if you’re interested.
As always, we hope that you’ll be able to come out to the farm – either for a visit when picking up your order, or for our May Open House; this year, Saturday, May 13th, (10am-4pm) and Sunday, May 14th, (1-4pm) 2017. Come out to pick up pre-ordered beef and pork, maple syrup, honey and low-sugar farm jams, purchase organic seedlings, have a farm tour, horse drawn wagon rides, (gluten free) sausage on a bun and much much more!
We’re glad to be sharing our life’s work with you in the form of high quality, sustainably raised and grown, organic meat and produce. Thank you for supporting our farm and family. We trust you enjoy eating it as much as we enjoy producing it.
All the best,
Katrina McQuail
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