A new year, a new start, another revolution around the sun, one day older.
I had the good pleasure of being away from the farm for four weeks. During that time I did a lot of baking and cooking for the holidays, and hardly thought about the farm. I did a catering job, did a guest chef dinner at the restaurant I used to work at, and even did a musical gig. Most of my time was spent hanging out or playing games with my family. It was a good time away.
I'm back in the game though. After attending Southern Sustainable Agriculture Working Group (SSAWG) some of my passion for farming was rekindled, got a few more ideas, and connected with a few other farmers.
I'm very interested this year in trying to partner with other farmers to sell the eggs and chicken, maybe even an informal co-op. I believe that together we're stronger. That in community we can better ourselves and what we sell. I'm looking forward to what this year has as far as raising poultry as well as focussing in on early heirloom tomatoes and farm to table dinners.
A new feature we're really wanting to push this year is what I'm calling Farmers and Friends potluck dinners here on the farm. I want to extend an opportunity to those who are local to connect with other farmers in a venue that doesn't cost money but involves team work to come together with the meal. Keep an eye out on facebook and instagram for those events!
-the farmer chef