April 2023 CSA Share Newsletter
Sorry this newsletter is out a bit late, we have been working on some final details that will hopefully a fun surprise for you! The share this month is also specially picked out for Easter or Passover, please let us know if you have special cuts that you love to celebrate with your family – we would be thrilled to include those in your share.
I LOVE bread but not the toxic ingredients. This week I’ve toasted it, made French toast, topped it with ham and melted cheese for open face sandwiches…and just slathered it in butter. You can now grab a loaf and have it shipped in your meat share box! Just respond back that you would like 1, 2 or more of his Sourdough Boules added to your share. Each Sourdough Boule is 1.7 lb. and $9.75 each. These will come frozen and with instructions on how to use for the freshest sourdough!
Douglas grew up in Buenos Aires, learning from his mom how to cook and bake before going to gastronomy school and has cooked/baked his way from Los Angeles to Brasher Falls where he has just begun baking once again. Using only organic grains ( wheat & rye), salt and his own sourdough starter he crafts a “Nourish-ing” food to share with all. As he gets settled, we are hoping to offer a more full selection of what he bakes – you can view that here!
This week we are packing up all of your CSA shares, picking up 125 new laying hens from another farm, re-arranging the Clubhouse in preparation for installing our secondary walk-in freezer ( think giant lego blocks), *keep* working on the new website, maintain communications with everyone ( grunts and growls are not on the approved list), and don’t let the laundry pile become a mountain. How about you?
Lambing has begun, calving is not too far away and we are praying for warmer temps that will kick off the pastures growing in earnest. You need at least 100 degree days ( in total) to grow grass. In theory, by mid-May we can send all the animals out to their lush, grassy buffets. This has been a hard lambing season so far, thus not many pictures. Those who live look wonderful and the deaths of the others are still puzzling us. We knew our breeding rams are getting older and are considering that perhaps this may be part of the cause. Getting good breeding rams is so, so hard. Most of the sheep in our area is ‘show stock’. Fancy, strutting, and utterly useless to a working ranch. The last breeding rams we brought in from a farm in Virginia and they were lovely, but the farmer retired and his flock was dispersed.
Every month your invoice will come out on the 21st and this newsletter will be posted on our blog. I will also email you the link so you don’t miss the news. If the first shipping date doesn’t work for you, just let us know and we can arrange a later ship day. Here is the upcoming schedule!
- April Shares Shipping; April 4th,
- May Shares Shipping; May 2nd
- Berkshire Pork Roast ( BI or BL Fresh Shoulder or Ham or Cured/Smoked Ham) OR Brisket
- Ground Beef
- Pork Sausages ( Breakfast, Sweet Italian, Hot Italian, Chorizo or Kielbasa) OR Smoked Bacon
- Chicken Breast OR Leg/Thigh packages
- Beef Kabob OR Stew
- Beef Sandwich Steak
- Beef NY Strip, Ribeye, T-bone, or Sirloin Steak
Last night I was out late ( 9pm) with a girlfriend celebrating her birthday and when I came home and looked up the stars were just sparkling. Such a clear, lovely night to witness the Glory of God. This morning, sun shone and the faint hint of color in the fields turns ever more green. We stumble over mud and know, this too shall pass, spring is a multifaceted wonder. May you all be blessed to witness not just the mud, but the warmth of sunshine on your face, the birdcalls on a busy morning, the softness of grass under bare feet.