April 6th

We are on the cusp. Things are just about to turn green around here. I can smell it. And it’s exciting.

I hope everyone had a great Easter weekend. We enjoyed a couple of our hams at the in laws. They were a bit leaner than usual as was expected because the hogs that went to market were a wee bit younger than usual in order to have them to you for the holidays. Which we are glad we did.

Our sales were unprecedented last week. We knew there was pent up demand because we have been closed for a while but we had no idea it was so great. Thank you. And we apologize to anyone who missed out. More pork will be available before the end of April.

I made it a priority to have a good consistent supply of pork for you this year. I have 3-6 piggies going to market every 4-6 weeks. And I have them timed before every long weekend or holiday. So please count on us this year. šŸ™‚

As for chicken.

I am picking up my first batch of 100 meat chicks from the hatchery today. I have the NICU brooder all set up and ready in the barn and we got our tonne of gmo and drug free chick starter from the feed mill yesterday. I just need to find my probiotic and vitamix premix and pick up some newspaper before the babies arrive. Expect pictures of fluffy yellow balls of cute soon.

They will spend 3 weeks in the barn and then will be out on the pasture for 7 more. So green, baby, green! Those chickens need their greens. šŸ™‚

First chicken butcher date is June 15th.