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.
As the rush of turkey week faded, your farmer Renee finally had a moment to breathe and gather her thoughts. Writing in the middle of the chaos didn’t feel right, so she waited for a quieter moment. Now that the season has settled, she’s ready to share what’s been on her heart. Here’s where her gratitude led her.
A rough cut on the meat slicer forced our family to slow down, reshuffle chores, and step into moments we might’ve otherwise missed. One of those moments led us into the woods together, where the kids learned what it means to harvest an animal with respect and the adults gathered around firelight swapping wisdom and laughter. It’s a story about how hardship can open the door to unexpected joy, and the way those small, shared experiences shape us.
Our grass-fed beef program has grown slowly and intentionally over the years, shaped by different breeds, plenty of trial and error, and a whole lot of care for the land. From Chloe the snowbank calf to the Herefords finishing on cover crops today, the herd has become a big part of our farm’s rhythm. This update shares how the program has evolved, why prices look the way they do, and what it means to raise beef in a way that supports the soil, the animals, and you.
