September 2009


To all of our loyal meat and egg customers, new and old, thank you!
Yesterday I attended my final farmers market for the season in Bernardston, and tomorrow, I will be at my final Northfield farmers market.
A quick reminder: the products that you buy from me at the markets is available from our website, www.wellstavernfarm.com, by phone call and visit, and through delivery.

Remember: Turkey for Thanksgiving. How about this year, a really great Turkey for Thanksgiving from our farm? Let me know if you are interested, as orders are flying in!

It is almost time for our little mini vacation: a few days spent at Fryeburg Fair, Maine’s largest agricultural fair (more than 4,000 animals, horse pulling, harness racing, four pig scrambles, dozens of exhibition halls and a gigantic midway with more than 50 rides) and then back to to the Commonwealth for the rest of the year.

How to describe The Maple Syrup Cured Hickory Smoked Bacon – slightly thick cut — a real “old-timey” bacon that will bring back great memories!

Green Mountain Smokehouse in Windsor Vermont (location of the framing and signing of of the constitution of Vermont, also the first official capital) did wonderful things with smoking and curing – the things that they do best — on heritage breed Tamworth pigs which are known as the best bacon pig – the thing that we do best…

If you aren’t a thick cut bacon fan, then treat yourself to a Maple Syrup Cured Ham Steak! Note to eaters, er… readers: our Maple Syrup Cured Tamworth Ham Steaks are about three-quarters to one inch thick, bone in and about a pound and a half to two pounds in weight, packaged singly.

Customers and neighbor farmers have asked my how I came to chose the butcher we use (The Royal Butcher) and Green Mountain Smokehouse – two choices that are not the most obvious choices to farmers in Western Massachusetts – since both are kinda a hike up Vermont from us. The smoke house answer is: There are a slew of high quality restaurants who serve products smoked and cured at Green Mountain Smokehouse: Stoweflake, Michael’s on the Hill, The Bees Knees, The Hanover Inn, Windsor Station Pub, The Alchemist Pub and Brewery, Killarney at Killington, Echo Lake Inn, Bennett’s 1815 House, Harpoon Brewery, and the list goes on and on.

Needless to say, they do very good work, and we provided them with a very high quality meat to do work with.

Ham steaks and Bacon are $8 /lb.

Visit me at the Guilford Vermont Farmers Market Sunday from 11-3 at the Grange. Look for signs off Route Five! Easy to get to, and great items available including local crafters and veggies!

Wells Tavern Farm Maple Syrup Cured Hickory Smoked Pastured Tamworth (heritage Breed) Bacon. Pretty Thickly Cut, and absolutely fabulous.
Bacon.
Did you know that there is a website entirely devoted to B-A-C-O-N? (Click here) Among their wackier offerings, is a veggie burger with bacon. Now doesn’t that defeat the benefits of the veggie burger pretty fast, huh?
(so to answer your burning, unasked question: Yes, yesterday, we brought home the bacon.)

Another great bacon read (pause here to wipe the drool off your chin, please…) is this one (click here)

And the New York Times reported on the unification of the Nation due to Bacon. Yippee.

Many thanks go to Carl and Sherrill in Conway, for recycling their beautiful freezer to us. Today is bacon pick-up day at Green Mountain Smokehouse. I will have bacon for sale at the Northfield Farmers Market at the Trinitarian Congregational Church on Route 10, from 4 to 7 on Thursday.

It is important for us to have a dedicated smoked products freezer, so that the non-smoked pork chops and lamb, for example, do not develop any off-taste while they sit, awaiting consumption.

We really believe in slow farming.  Slow growing meat, and quality.  I designed a little audio narration about our style of farming.
Sometimes it is just easier to talk through things than to type them out, you know?<ins

Mourning.

We are in mourning this morning, for the loss of “mother hen” a beautiful Australorp hen who had been allowed to “go broody” sit on her eggs long enough to hatch them, and who has reared the chicks (eight of them) for about two months, by herself. Last night she has guarding her chicks, defending them against a predator attack, and she lost her life. All of her chicks lived. During the night, we were awoken to the terrible and recognizable sounds of a chicken losing its life — the terrible cries will awaken anyone who has heard them before. Myles sprang out of bed and pulled on some pants, and tore off towards the bardyard. As the outdoor overhead light came on, he caught sight of a large four footed predator running out of the illuminated area – headed for the swampy area across the road. He listened and heard four distinct pounding paws. We believe that the killer was a fox — large and less stealthy, and louder than a cat-based murderer. The baby chicks scattered as their mom fought — and they all lived through the night. So far this morning, we have caught all but one of them, and placed them safely behind wire in a pen.

Night before last, we discovered a very puzzling and sad turkey death — a turkey hen was slightly tipped over, head through a gap in a doorway, and dead. We were hopeful that her demise was natural, and painless — maybe a heart attack, or stroke, or something like that. After the chicken death last night, I have to assume that Turkey Hen died at the mouth of a predator. We are very troubled by the loss of life on the farm, and have taken steps to avoid more tragic losses in the short-term. Unfortunately, for the short-term, that means that our turkeys who are nearing Thanksgiving – rediness are inside for a while, so that we can determine the species of the predator, and take action to stop the nightly free dinners…if you know what I mean.
On the non-bird front, the Jersey cows are milking some fabulous, creamy and delicious milk that we are enjoying daily. The extra milk is being appreciated by our newest arrivals, the heritage breed cross piglets, and the Gloucestershire Old Spots pigs. The Belted Galloways are rotating through the pastures, grazing and chewing their cud — doing what cows do most of the day, only doing it on grass exclusively.

Eating.

Last week, we dined on a dinner that was one of the best that I have eaten anywhere — and, not because they are ours, but because they really were so good, I was especially proud to eat the Center Cut Loin Chops from the Tamworth pigs, that we raised here  on our farm. (Chops are available at the farmers market Tuesday and Thursdays from 4-7, Thursdays – today – in Northfield, and Tuesdays in Bernardston. I will be at the markets through the last week of September) We ate a green salad with locally raised fresh greens with balsamic dressing from Appalachian Naturals (my favorite dressing!) based in Goshen, MA. Then came my warm Ciabatta topped with Gorgonzola, Roasted Garlic and Olive Oil. The Tamworth Pork Chops were simply thawed and then grilled on a propane Weber grill, and rubbed with a spice concoction of: coarse flake salt, paprika, black pepper, thyme, rosemary, garlic and chipotle. There were ears of local sweet corn, and for dessert, I made a whole cranberry ginger bar (with a cakelike consistency) that was still warm, so I topped it with whipped cream.
If you are drooling, than you understand what I just attempted to describe. It was indescribable. Really, really good. If you want any recipes, I can send them along. If you want our pork chops, they are packaged as one per package — so that you can thaw exactly as many as you want, and they are quick, quick to thaw. Call, or stop by the Market in Northfield today. See you!

Yippee

One exciting development this morning – a bucketful of chicks were just harvested in the barn this morning.  So we added two hens worth of chicks to the surviving eight from Hen last night.

smseth.jpg picture by carriemeow
smbu.jpg picture by carriemeow
So now the boys have met the new chicks, all three hens worth of chicks are together in an enclosed space, and two hens are looking for a way to get into the enclosure, to see their kids.
smpete.jpg picture by carriemeow

We have again taken an entire day, and driven to New York State. It seems as if anyone who reads about our farming practices over the last year might see a “trend” here, but, really, I am not preferential to New York State. It only just happens that the lambs that we raised (and put into the freezer), a great big sow named Hannah (who is also in the freezer) and the piglets that we have on the farm now, are all from the same area of the huge state of New York.

I caution readers to read into the choice of NY as: it is a gigantic state and there are actually farms still operating about four hours drive from where we are located in Western Ma. I guess THAT is why the odds are favoring NY at the moment.

Anyways, I took my mom, two boys (age four and age 15 months), extra large dog crate and packed them into the minivan — and we went to Cobleskill to get piggies.

We chose two females and two castrated males, who will be raised exclusively for meat. The females will be mommies. Now that we have learned our lesson on proper pig breeding size and body condition, we have figured out the hard way, that we need to stay more on top of the growth curve of the piggies. (our Gloucestershire Old Spots pigs were too fat and a little too old to become pregnant when we introduced a male pig to their lives. They did not become pregnant, and probably never will…)

We have Red Wattle/Large Black cross piglets. The Red Wattle is a pig that has been voted onto Slowfoods “Ark of Taste” for their amazing flavorful meat. Large Black makes for a veru tasty pig as well — so the combination of the breeds should be very nice. We will see…

And, during our six plus hours in the minivan with two boys and four pigs, my mom and I decided that we need to create a winter garden (a “coldhouse” if you will) and raise cool weather vegetables this year. What is the worst thing that can happen? We have a bumper crop of whatever we raise and the piglets and barnyard animals get more fresh veggies — or the other option? We get nothing. I have already bought the seeds, and a few pieces of lumber and plastic can be reused into other projects at other times. But shhhh! Don’t tell Cindy or Myles that we are planning to winter garden. We haven’t figured out HOW to tell them yet…

:)

It is not too early to reserve your Thanksgiving turkey! We have heard from many of our “regulars” who have purchased turkeys from us for a couple of years, and I have reserved a couple of turkeys from new friends that I met through the farmers markets this season in Bernardston and Northfield. This year we are raising pastured, heritage breed Lilac turkeys, and have added some heritage Standard Bronze and heritage Bourbon Red turkeys. Send me an email through our farm’s website: www.wellstavernfarm.com and we will put you on the list!

Well, I kind of knew this was coming… and it was only a matter of time before we have to admit that we were in denial. The GOS (Gloucestershire Old Spots) female pigs are not pregnant. We were all hoping that they were. They are the sweetest natured, most social creatures on the farm, other than the people. Okay, full disclosure, the GOS’s are probably more pleasant some days than the people are.
We now have a few options, none of which are great: purchase (with what money?) more piglets and start over again. Slaughter the GOS’s and make more sausage (with what money?) Keep the GOS’s around as pets (and feed them!) or procrastinate on making a decision for a while…