Next year we are planning to make a few changes. These might not be the only changes that take place, but for now this is what we are aiming for.
1: We plan on dropping our meat csa program. We just weren’t making enough money for the extensive amount of labor and time we were spending on raising the extra animals. We were just barely covering our expenses. We will have a couple hogs to sell locker pork by the halves or wholes, and we will have a couple steers that we plan to sell as locker beef by the quarter, half or whole.
2: We plan to secure 24 produce shares on our csa. 12 large and 12 small. We hope we can get people interested and signed up early so we don’t have to find customers when we are super busy with the gardening.
3: We hope to sell our excess produce (that doesn’t go into the boxes) to the Newport Farmers’ Markets on Saturday mornings, (consequently the pick up day for csa boxes is also going to be Saturday mornings so we can still have only one harvest day per week), and any produce after the sale, that cannot be held over will be donated to the local food bank.
4: We really need to hire some farm-help. We would like to see one to two helpers who love gardening and will show up for work willing and cheerful. We need approximately 50-60 hours per week from the first week of April until mid-October. We will pay $10 hour. This can be two people who want to work about 10 hours a week, or one person who can work 20 hours a week.
5: We have a high tunnel greenhouse arriving sometime soon we hope. It should be operational by the end of May 2018 and will greatly increase our productivity with the more tender crops that are usually hard to grow in our northern climate.
ALL NATURAL, ORGANICALLY GROWN TURKEYS!
We have some of our fabulous turkeys left to sell before Thanksgiving. If you’ve never had one, you don’t know what you’re missing!
Put a couple in the freezer so you can have wholesome, healthy meat for your family throughout the year.
We feed an all natural diet without GMO’s, antibiotics, or artificial anything! Moved onto fresh grass daily and raised in the sunshine and fresh air. You can’t get any better than that. Besides all that, we process them all carefully by hand one at a time and never dunk them into chlorine baths, but chill them in fresh well water. They will be ready for you to pick up on Tuesday before Thanksgiving.
Get your name on the list before they’re all spoken for. Email email@example.com, facebook message, phone call 509-447-4558, or text 509-671-1047
Looking forward to seeing you soon!
Well, here I am on the other side of brain surgery and slowly recovering.
The farm work is still busy as is custom for this time of year….my helpers continue to just keep working…putting one foot in front of the other and doing what is right in front of them, day after day.
We are all looking forward to the slower season of winter…the shorter days with evenings by the fire with a good book, going to the cellar to find all kinds of good we’ve stored up there through the busy summer days, and the planning and dreaming of how we can do it all so much better next year.
God has been teaching me a lot through these past several months and I continue to lean hard into Him to know what all he has planned for me. He is my strength and my comfort.
I’ve written a new newsletter this week too and you can find that in one of the links along the right hand of the page.