The hens are rapidly increasing their egg-laying production in response to the increasing daylength. We are keeping the eggs in the farm-stand refrigerator. Please feel free to drop by and pick them up, just be sure to close the gate behind you. Eggs are $6.00 per dozen if you don't have an Egg Card, or $5.00 per dozen if you have a Prepaid Egg Punch Card. If you want to pick up eggs with your share, you'll need an Egg Card. Egg Cards are available at the farm for $50.
We have sold all of our delicious halves of young pig, but we are taking orders for pigs that will be ready in the early spring of 2011. Each half will weigh about 40 pounds and the cuts will be vacuum-packed and frozen. Cuts include 7 packages of two thick chops, one rack of baby ribs, 4 one-pound packages of slab bacon, two shoulder roasts, one 12-pound ham, and two smoked hocks. The perfect solution for those who don't have a big freezer, but would like to have a small inventory of delicious, tender, gourmet pork. Let us know if you'd like to reserve an upcoming half.
We are also taking orders for full-sized halves of pig that will most likely be ready in Winter of 2011. Please let us know if you're interested.
I have always tried to write a newsletter for our subscribers every week, and we've had subscribers now for ten years. That's a lot of newsletters, a lot of trips to Kinko's and a lot of paper. During the summer there are times when I just can't get to the whole newsletter project—writing is one thing, but then the printing, the extra errand, etc. get in the way.
So, in the lovely spring of 2007 I decided to try something different, and the Farmblog was born. It took me a couple of weeks to find a flow and figure out how to configure everything, but now I love it. It is easy for me to compose my thoughts, I don't have a fixed space to fill or be constrained by, and if I don't have time to write an essay, I can just get the pertinent subscriber information out there—list of produce, how to cook everything, etc. When I do have time, I can wax eloquent about various topics like kids on the farm, or water rights.
Did you know that you can post comments as well? Click on the comment button to add a cooking idea, recipe, or just share your thoughts. This blog is for everyone and I hope it will make it easy for everyone to share in our food community.
Shelley
