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.
With Father's Day just around the corner, I've been thinking a lot about my dad and the dreams that helped build the farm our family now calls home.
After six generations on this farm, surprises are harder to come by. But this spring, a routine trip through one of our hay fields revealed something none of us expected. It was a humbling reminder that while we farm this land, we also share it with a much larger ecosystem.
For her birthday this year, Renee chose a grass-fed steak and a simple meal overlooking the farm. What followed was a reminder of why we care so deeply about the food we raise and the people we share it with.
