Our farm had been very busy and committed all season long, to attending three mid-week Farmer’s Markets, and we really enjoyed meeting new people and spreading the word about heritage breed meats.
Recently, though, we had the opportunity to re-arrange our family life, and, as a result, our attendance at the mid-week markets decreased to sporadic, or we simply had to offer regrets and stop attending. I was given the opportunity to work some more hours at the public radio station during the week, so I took them. I also asked my husband to leave his full-time employment, and to farm full-time. So, after 6 p.m. today, his final day, that is what he will be doing.
Seven years ago yesterday, my husband took the brave step and married a farmer. I don’t think that he had any idea what my “grand plan” for sustainable farming was back in 2003.
Since Myles will have time to devote to farm related activities, I have now asked him (read: assigned him) to attending the Charlemont Farmer’s Market for the next three weekends.
We will have a more limited offering of products there: I am looking at sending our own All-Pork, Fresh Kielbasa, Sweet Italian (uncased) Sausage, Hot Italian (uncased) Sausage, Ground Pork, Maple Sugar Cured Hickory Smoked Ham Steaks, and Pork County Ribs. (As always, if you are looking for chops, shoulder steaks, or other cuts that we don’t have with us; we will deliver to you, or will arrange for pickup or bring the following week to the market).
Charlemont Farmers Market
Local food venue providing area residents and visitors with the best produce and farm products available.
Runs through Saturday, October 16, 2010
10 a.m. – 2 p.m. behind the
Hawlemont Elementary School
on The Mohawk Trail, Rte. 2, in the Center of Charlemont, MA
Saturday will be a great opportunity for new customers to meet us, learn about our unconventional pork raising techniques, and take home some of the best pork we think you’ll ever taste. There is a difference between what you have eaten from the supermarkets, other shops, and ours, and all season long, we hear it over and over again: people come back because our pork has (pick some here): cleaner mouth-feel, better taste, nice spicy kick, better texture, is moist, “the best fat I have ever eaten”, really great texture… ans the list goes on.
So, to recap, not only will your main course protein be at the Charlemont Farmer’s Market Saturday (from 10 – 2) but also, the vegetables to accompany… here is a partial list of what we anticipate seeing there: Potatoes, Zucchini, Kale, Pumpkins, Winter Squash, Brussels Sprouts, Spinach, Lettuce, Tomatoes.