We are cruising ahead this year on winter prep—all but a few hearty veggies are now out of the field, as are the pigs. The cattle are still in pasture, making their slow, daily move toward their winter paddocks. There is a seemingly endless punchlist of odds and ends. Without a major construction project for the first time this fall, it seems possible to stay ahead of it all. We’ll have our first taste this weekend of blowing snow and freezing rain to test out how we are doing.
Meat Share Changes
We snuck in two changes to the meat share last week. The first is plasticized paper. In the past we have used regular paper, with a coating of lard to protect the meat from freezer burn and keep it from sticking to the wrapper. The plastic layer means less work for us wrapping, and hopefully less freezer burn. We’d love your feedback though, in how your meat is keeping and how you feel about increasing the plastic in our farm food system.
The second change was a new sausage flavor: maple sage, with the farm’s own maple syrup. Get back to us on how you like it and if we should keep it in the rotation.
In the Farm Shares
In the veggie share: celery, winter squash, leeks, lettuce, kale, chard, white, blue and fingerling potatoes, garlic, red and white cooking onions, green, red and savoy cabbage, carrots, beets, wheat berries, whole wheat flour. Brussel Sprouts are still sweeting in the field, they will be out soon.
In the meat share: Fresh pork again this week, bacon is now sliced and wrapped. Beef and chickens in the freezer.
- Full and By Farm: Root Pulling (www.essexonlakechamplain.com)
- Full and By Farm: Updating Technologies (www.essexonlakechamplain.com)
- Full and By Farm: Winter Fields Ready (www.essexonlakechamplain.com)
- Full and By Farm: Fall Moving In Slowly (www.essexonlakechamplain.com)
- Full and By Farm: Digging for Potatoes (www.essexonlakechamplain.com)
- Full and By Farm: Frost in the Forecast (www.essexonlakechamplain.com)
- Full and By Farm: Final Haymaking Week (www.essexonlakechamplain.com)