Wowza, friends! 

I am back to writing to you all weekly after my couple of weeks away with my husband’s family in upstate New York. Those of you who asked already know, but it was the best, of the best, of the best of times. I love them all. I love that place. I feel so full now. So blessed.

I’ve been thinking a lot about what I would include in this first email back, but after my debrief meeting with Sarahlee yesterday, I think I’ll save my musings for next week’s email and focus this email on giving you all several updates from the farm. Please read through all of these. As the season changes I want to make sure that we set you all up for success.

✨ We are getting ready to open up turkey sign-ups to the rest of our CSA members. If you’d like to get on the list before we open it up, now is the time. We’ve got about 28 birds remaining.If you’d like a turkey, reply to this email with your preferred weight range: 7–10 lbs | 11–14 lbs | 15–18 lbs

✨ Grain update! The grain we grew this year is currently being cleaned in Madras—a mechanical version of winnowing the grain so the weed seed drops out—and we’re hoping to get it back to the farm in November. Along that same timeline, we’re hoping to get buckwheat back into rotation as well. A huge shout-out to Mill Fire Baking, who has been milling our flour for us while we’ve been looking into new mill options for the farm. Tim, the founder, is amazing. And, like all of us, he is SLAMMED at the height of summer. Milling buckwheat, which is particularly technical and time-consuming, is just a bit too much for him right now. So, for now, let’s lean into hard red flour for a little while longer. We’ll keep you posted as soon as we have more flours back in rotation.

✨We are drying down two of our cows this week! Why? So they can have a nice break to rest and build up their milk stores (particularly all that precious colostrum) before they calve in November. 🥳

We’ll keep you updated as the new calves make their way into the world. In the meantime, have your kiddos start brainstorming some name ideas. We’re going to need them!

So, what does this mean for us right now? A couple of things:

  • This will be our last batch of yogurt for a while.
  • No more cream orders for the time being.
  • This is likely to be our last week of buttermilk
  • We’ll be bottling milk from every day of the week.

For the past several months, we’ve been serving the Full Diet exclusively three days worth of milk. With two cows drying off, we’re going to need to use all of the milk we have available.

It’s a little bit of a milk shuffle, but it’s all part of the cycle—and we’re pretty excited about the new babies on the horizon (we’re very hopeful they will be girlies) 🐄

✨ I’m considering not stocking mushrooms anymore. We just aren’t selling through them consistently, and because mushrooms are an item I purchase in, I’m especially aware of the waste when they don’t sell.

So I want to ask you al: Do you want me to keep purchasing mushrooms for the Farm Store? If they’re something you regularly look for, let me know! Your feedback helps me make these decisions.

✨ And finally, please bring your jars back every week! It is essential to our success.

Let us know if you can’t make it this week!
I won’t be here this week!