We got to take some time away from the farm on Monday and made sausage with Ross, our resident butcher. Our hope is to be able to produce more through the coming butchery and sell our handmade products to you at market this spring. More on that later.
At market this week we will have the last of the hakurei turnips and radishes, more spinach and more eggs than usual (but we still anticipate running out fast). We may have the first of the beets. We are stocked back up with all of our sausages, bacon, delicious chops, ground beef, goat and lamb.