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.
The Farm & Craft Sausage Series was created to bring together the work of local producers who care deeply about what they make. Farms, breweries, cideries, and food makers all shaping something from the same region, each through their own craft. This next batch leans into that idea once again.
We went to farmers markets over 20 years ago to save the farm. It worked because people showed up and got to know us, and we got to know them. That connection still shapes how we farm today.
It started like any other late summer evening, until a phone call shifted our plans in a way we didn’t see coming. Within minutes, we were standing in front of something we hadn’t been looking for but couldn’t ignore. Looking back, a few things had already been moving into place. We just didn’t realize what they were leading toward.
