Twelve days left!
Less than 2 weeks to go and we're well on track. We have 43 supporters and have raised almost 75% of our goal of $5,000. Thank you to everyone who has contributed. We're super excited to be at the Monadnock Food Co-op this Friday night for TLC Monadnock Night. Please join us if you can, there will of course be sausage samples.
Sweet Beet sausage
We are working diligently on the next round of our Local Sausage. If you haven't noticed, there's not a lot of local produce being grown right now, but we were able to source some Picadilly Farm beets from the root cellar to create a brilliant Sweet Beet sausage. Pork, beets, garlic, parsley, salt and pepper. Our test batch was a nice beet red color and kid approved (ours anyways).
Is it Spring Yet?
Our first four litters of 2017 are on the ground (and in the mud). Next two litters are due to come in early May. Everyone is hoping that the ground dries out and the temperatures warm up so we can get the pigs out on some green grass, and let the winter paddocks recover a little.
On the Farm:
We had our first four litters of piglets for 2017 this past week. Pigs used to living on pasture are pretty rugged creatures; food, water, and shelter from the elements is usually all they require. However, the first 24 hours after piglets are born they are much more vulnerable to the elements. We timed our litters this year to try to avoid the coldest months of the year, but got surprised by this little March cold snap we are having. That took a toll on our first two litters born last weekend and we lost a number of piglets to exposure. Unfortunately, this is the reality of farming, and raising pigs outside. Our second two litters fared much better.
Below is a video of our Tamworth sow "Lemon", that farrowed this morning:
We're very excited to start seeing more of our pork at the Monadnock Food Co-op including: