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Since March of last year, a monstrous, 10-pound ham wrapped in brown paper has been staring me in the eye every time I open our basement freezer that is otherwise filled with veggies and fruits that were put up last summer.  On New Year's Eve, I found the courage to tackle this, my first ham.  I scored it, basted it with honey, dijon mustard, brown sugar, and apple cider vinegar, and gave it ample time to crisp up before we indulged.  My dad jokingly told me that the definition of eternity is a couple who shares a ham; I will add to that the feeling of true love when a Mangalitsa ham first touches your lips.  Cale and I sat in near silence as we savored each bite of this ham that was so lovingly raised by one of our CSA members and remarked that we've never had anything quite like it in our lives.  Not typically a fan of ham, I mistakenly told Cale that he would be eating most of this smoked, cured piece of meat.  On the contrary, I am still devouring slices of this indulgent, bacon-like treat marveling at how meat can taste so good.  It is without a doubt one of the most delicious things I've EVER tasted.  With it, we've had ham and cheese quiche, ham and cannellini bean soup (with beans from the garden), hot ham and cheese sandwiches, and it just keeps giving.  Point being, our holidays were glorious, leaving our bellies and hearts full, and we hope yours were, too.

We crossed over into the New Year, and it's like a mental hurdle that was shattered.  We are rested and ready to go!  Cale received a new pottery wheel for Christmas and has been busy rediscovering his many artistic skills, and I have been working on my yoga teacher training program as well as knitting away on new merino wool scarves.  Cale also has been working on our new greenhouse when it is not so cold that he can actually feel his fingers, and I've been sitting fireside finishing up the budget, completing all of our seed orders (everything is now on its' way!!), and working on a map of the field for the coming season.  In spite of the sustained freezing temperatures, we have gorgeous greens coming from the hoophouses available this week - a whole stunning new bed of salad greens, spicy greens, and spinach.  Pea shoots and cornmeals are available as well.  

This is the time of year when we also open up our summer CSA.  Based on feedback we've received from you all and now having a better grasp on what works for us in terms of workload and production, we have changed our CSA this year to be a "Market Share CSA Program".  For this coming summer, we will be essentially merging our online store and former CSA into one program.  This is all broken down in a question and answer format below, but please do not hesitate to reach out with questions.  Our goal is to make this accessible to everyone with increased flexibility from year's past, but also allow us to find more balance in our lives.  

With this, we wish you all a wonderful week ahead.  Stay warm, and as always, thank you for your continued support of our farm and local, organic agriculture.

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