posted on
November 15, 2022
Turkey week.
Good ol’ turkey week.
We raise, harvest, sort and invoice for these birds once a year.
The shift from farmers market madness to meat drop mode seems sudden, yet we are prepared.
The office is full of paperwork from one table to the next.
Fingers are hitting keyboards, creating a white noise into nightfall.
We are eager to serve every customer.
Our hearts are as full as our minds.
It’s turkey week.
We are grateful.
That’s exactly what my parents instilled in us kids growing up on the farm, among many other things. But this one…this one really stuck with me. And I bought into it a little too far, I’ll admit some days, and created a job with responsibility much bigger than I ever dreamed.
Today is Saturday, which means a day of rest for many. However, for the farm, things shift into some of the most bustling moments of the week. It's also the day we get to see so many of you.
What should food cost? Renee reflects on why the answer begins long before it reaches your dinner table.
