May 2023 CSA Share Newsletter
Hello lovelies! I’m feeling better ( winter blah’s) thanks to a little sunshine. The to-do lists are endless and that EXCITES me. Fencing is being checked, repairs made, all while we watch the grass goes from the palest hint to that deep, rich green that shows how nutritious, fresh and lovely it will be. The herds and flocks have made known their discontent of the dry hay as they smell the crisp grass just on the other side of the fence. As tempting as it is to just send them out as soon as it shows up, we know that it would spell disaster. Patience my dear friends, patience. Heavy hooves running excitedly over very tender greens would undoubtedly be a recipe for tears later.
What did you think of the Sourdough bread ( those who tried it?) Douglas is a dear, and has been fretting over those loaves for a month now. As he adjusts to living in the North Country the proofing time is different. He wants you to know, if you loved the flavor but found it to be dense and want to try again – he is offering a 50% off your next loaf to repeat buyers. Not only that, but he also added some new flavors to the list. I LOVE bread but not the toxic ingredients. Everything is $9.75 each. These will come frozen and with instructions on how to use for the freshest sourdough!
- 1.5 lb. North Country Sourdough Boule – Organic Wheat, Rye, Sea Salt
- 1.5 lb. Lumberjane Sourdough Boule – North Country Base with Walnuts, Raisins, Quinoa, Chia Seeds
- 1.5 lb. Here Comes the Sunflower Boule – North Country base with Heirloom Corn ( polenta), Sunflower and Sesame seeds
- 1.5lb. Mexican Sourdough Boule – North Country base with Chipotle, Ancho, Agave, Cinnamon, and Cloves
- 1.7 lb. Wheat-Free 7 Grain Loaf – Organic Oats, Sorghum, Millet, Brown Rice, and Teff
- 2 lb. Sourdough Bagels ( 3 Per bag) – North Country base with Barley Malt Syrup, Sea Salt, Seeds ( Flax, Sesame, Poppy), Sea Salt
Freezer has been installed, lambing is finished, new calves should start to show starting May 5th, just about the time when we send all of the animals out to their pastures. The sound of beef munching grass is only bested by gangly legged new calves and teenage lambs exploring a brand new world. 1000 chicks are hatching out on Tuesday and we will travel to just a bit west of Albany to pick them up from the New Fire Hatchery.
Have you thought about visiting the ranch? We love having visitors and only ask to give us a heads up. If we can, we will take you on a tour – there are plenty of nooks and crannies of delightfulness. If you are considering it, let us know and we can send you info about places to stay and sights to see.
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!
- May Shares Shipping: May 2nd
- June Shares Shipping; May 23rd OR June 13th – whichever suits you better
- July Shares Shipping; July 5th
- August Shares Shipping; July 25th or August 15th – whichever suits you better
- Beef Roast ( Top Sirloin, Sirloin Tip, Brisket or Chuck)
- 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 OR Drumsticks
- Pork Chops ( Bone-in or Boneless)
- Pork Stew OR Kabob OR Pork Ribs ( Sparerib & Country Style)
I’m listening to Abe, John, and Cole go over plans for tables in the shop. Retrofitting old tables, making them slightly better. Less and less do I care for ‘new’. More and more I care about the time we have together. Late night chats with my sons, trips with my husband, coffee with my girls – working together for each other and others. Coming home and seeing the stars so bright in the sky and hearing Kramer bark his welcome. Praying your spring is free from allergies, full of flowers, and dirt and all the smells of spring that are there for us if we slow down to enjoy it.