We harvested several of the older hogs for the half and whole hogs we sold over the last few months. We kept a half for ourselves and I have to say, pasture raised Berkshire pork is something wonderful! We are also in the process of applying for a farm-based retail meat license and have scheduled an appointment to have our first hog processed and packaged under USDA inspection so we can start selling by the cut. Because let’s face it, as much as most people like bacon and chops, they rarely have the space for a 100-200 pounds of them. We’ll keep everyone updated on this for those interested in getting their hands on some juicy natural pork!
Our garden has been producing fairly well and we have already harvested our spinach, lettuce, rashes, beets, peas, kale, cucumbers, peppers and the tomatoes are starting to come in. Unfortunately, due to the baby, working full time, and all the other farm tasks, the large garden has been completely taken over by weeds. The only plants making a stand against them are the enormous squash plants that came up first and a few puny stalks of corn. Oh well, there’s always next year. D came with me on several wild blackberry picking trips and we managed to pick 4 gallons of blackberries for the freezer that is destined to become blackberry merlot jam on a raining day. Any extra or overripe produce is enjoyed by the animals. Interestingly, pigs love, love, love raw kale! Who would have thought?
One last note; our farm logo has been finalized and we are ready to roll it out. So here it is!