March 2023 CSA Newsletter

Tis the season of lambs. Heavy ewes trundle about through snow, wider than ever. Then, one by one, they give up their young to the frosty exterior with its crisp air and inhospitable snow. It truly amazes me that in minutes, these little wet lambs will be up on their legs, sniffing for warm milk between the legs of their mother while she gently urges them to nurse. We have a video from a few years back showing one such…

Lambing Season

Lots of projects are beginning, one of which is to move our very first walk-in freezer out of the ‘woodshed’ attached to our home and up to the chicken processing barn. We need to empty the whole freezer of what is left of our 2022 chicken, disassemble it ( like a giant Lego building), move & reassemble, hook up the electrical, compressor and then fire it up!

Our First Walk-in being installed, 10 years ago. Cole was so young!

The other project is REALLY exciting to me. For years ( decades?!) we have been working on all things ranch related, and our old farmhouse has kept us warm & dry. The kitchen, workhorse that it is, is getting its guts rearranged, some new shelves, new (old) sink put in, some paint on the walls, and…. a table. It isn’t a huge space and has had about 6 doors coming into it. The rearranging will allow less doors, more counter-top space to work, and a small table that our family can sit and eat our meals. I’m so excited!

Sap Season begins soon! Let us know if you would ever like any syrup or honey added to your share.


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 anything. If the first shipping date doesn’t work for you, just let us know and we can ship later. Here is the upcoming schedule!

  • March Shares Shipping; March 7th
  • April Shares Shipping; April 4th
     Share options for this month ( below is an example share for a Small Beef, Pork & Chicken, your share may be different) are pretty flexible, let us know if you would like to switch out any cuts or need something for a special dinner!
  • Top Sirloin, Sirloin Tip or Chuck Roast (boneless or bone-in)
  • Ground Beef OR Patties ( 1/4# or 1/3#)
  • Ground Pork OR Sausages ( Breakfast, Sweet Italian, Hot Italian, Chorizo or Kielbasa)
  • Chicken Breast OR Leg/Thigh packages
  • Berkshire Pork Chops (bone-in or boneless) OR Shoulder Steaks OR Fresh Ham Steaks
  • Pork Ribs ( Spareribs, Country Style or Baby Back)

Overnight we are suppose to get over 8″ of snow and I’m looking forward to the quiet that a snow day brings. These days are fleeting and just around the corner is spring. Enjoy your ‘quiet days’ and this newsletter and we hope you have a wonderful spring!




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