[“April with kids”]
All is swell out here on the farm. We’ve seemed to have had a lot of visitors in the recent weeks. Keep it coming, we love it. (Store hours are still Thursdays 2-6, Saturdays 10-4). If you have been out, you know how green and alive everything seems to be. This is an exciting time of the year- from baby goats, to waist-high grass, to the incredible smells of flowers- everything just seems to be alive and full of potential.
Pork: Barbecue season has started, and we’ve been selling a number of whole hogs for it. Over the next few weeks the boys will be smoking pigs for two events on the farm (they can be hired, for a fee of bourbon). But if you’re feeling a little less ambitious, our supply of fresh shoulder, ribs, and chops will be abundant through the rest of the summer. So get the grill a rockin
Beef: We are now processing one big beautiful cow a week, so fresh beef should be a regular thing at our markets.
Vegetables: We’ve decided to scale our garden ambitions a bit this year, and the result has been great so far. We have onions and greens right now, and count on more greens, tomatoes, melons, okra, potatoes, and eggplant through the rest of the year.
News in the Community: Our “Saturdays in Saxapahaw” started this past week with a bang. If you’ve never been, it’s a farmer’s market and music festival every Saturday. May 7th was the Haw River Festival, and included the soft opening of the beautiful ballroom in Sax (gorgeous!!). The grand opening will be Friday May 27, come join.
The Company Shops Coop in Burlington is getting ever closer to opening. It looks amazing and we’re excited about local and healthy food being more accessible in Burlington. The farm’s involvement with the Coop is tbd, but as a board member, Doc has been instrumental is getting the coop up and going and we’re proud of all involved.
Markets: Besides our Sax Saturday markets (5pm), we’re still at Carrboro every Wednesday (3:30-6:30) and Saturday (7-12). As for Greensboro, we’ll be slowing down, coming instead every first Saturday of the month. We’ll bring lots of great fresh meat, so hopefully folks can stock up then.
We’re looking forward to some interns arriving in May (ie fresh legs), so we’ll have some new faces to greet you at markets. We’ll keep all posted about future events on the farm. Happy Spring