I would like to wish all my customers a happy holiday season. Here is a great video our friend Chef John did last year about how to get that holiday rib roast to come out a perfect medium rare every time. It really works!
Archive for December, 2009
Many customers have asked me if I have thought about adding pastured chickens to the farm. Yes, I have thought about it in the past. But this week, I took advantage of the cold weather to think more seriously. I have not worked out all the details yet, but I do plan to begin raising broiler chickens on a small scale next spring.
I will probably experiment with a number of breeds in order to find one that works well on our pastures and in our climate (possibly starting with the New Hampshire Red, if only to show a little home-state pride). The goal, as always, is sustainability.
To make the planning managable this first year, I will probably raise only the amount of chickens I can presell. So pretty soon, I will be looking for a few hardy customers to sign up for a few hardy chickens. Let me know if you are interested.
We went from 70 degrees to snow on the ground in just forty eight hours. Change sure is a constant part of life. The snow put a stop to my work building a corral with a Temple Grandin design (more about that in a later post).
‘Tis now the season for sitting in the barn office working on spreadsheets. I would prefer not to be inside. As my customers, you might agree—especially when my spreadsheeting results in a price increase. The good news is that the increase will be small (nothing like the recent temperature swings). The even better news is that you can lock in 2009 prices by ordering before January 1—even for advance orders that will be delivered after the New Year.