We have reached the final pickup of the winter share. As we take a break from distributing the trickling remains of last year’s harvest we’re just getting ready to dig in for the new season. Six cute black and white piglets arrived at the farm last Saturday. They have timidly been exploring their new grounds, spending their first days in the safety of the pig hut and only venturing out to the feed trough. Soon we will be back in the soil, shaping beds for spring roots and greens and turning last year’s corn stalks and vegetable field as soon as the ground is dry.
Bring Your Jars and Ash
Please keep in mind that while the csa is on break the animals are not. We’ll have eggs in the milkhouse fridge. They will be available anytime, just stop by and leave money in the jar. If you have any—or many—jars kicking around your house, tonight would be an excellent time to return them to the farm. Our shelves are approaching empty and we rely on the pricey jars being returned to keep the system working. Before spring warms up and your wood stove falls to disuse we will gladly take your ashes for the chickens to bathe in. Bring them tonight or stop by the farm with your ash can anytime.
The Vermont Sail Freight Project
James (and his sailing alter-ego) have been interested in a new project taking shape across the lake. The Vermont Sail Freight Project was started by Erik Andrus, a rice farmer in Vergennes as a carbon-neutral way to transport goods from the shores of Lake Champlain to the more heavily populated areas along the Hudson and NYC. Barge construction is underway with a lot of volunteer labor and now a kickstarter campaign has begun for those who can’t donate time to the project. Read about the http://
Thanks again for all of Doug’s valuable late winter help, and welcome to Cara who has just started working with us in the mornings.
Full and By Farm Shares
In the veggie share: shallots, kohlrabi, rutabaga, turnips, parsnips, cabbage, celeriac, beets, carrots, garlic, red, white and black beans, and blue corn meal. We had several days of good sugaring this week and have produced just enough syrup now to send all of the veggie members home with a quart (if you are out of town send us a reminder and we will put your name on one for your return). Extra eggs are available again.
In the meat share: Beef, pork and stew birds (don’t forget they need long and moist cooking) are in the freezer. Lard and leaf lard are available.
See you all tonight from 4-6,
Sara Kurak
Full and By Farm
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