Good morning all,
Just some notes before loading up and heading in for today’s Sara Hardy Farmers Market.
I have approximately seven 16-ounce jars of rendered leaf lard from the seven pounds I rendered this past weekend. The price per jar is $16. Sevens and sixteens all around…
Quail egg sampling was such a hit on Saturday that it will continue indefinitely. I sold more than I typically do and I sampled out all of the rest–20 dozen all together. Thank you and enjoy! I’d rather give it out for free than to waste them, stuff myself with them, or simply feed them to the pigs. If buying the sale price of $4 per dozen also continues. 🙂
I believe the ducks have begin to molt–given the volume of feathers in their yard and in their coop–and the fact that their numbers–well over 20 per day just two weeks ago–have dropped to 3-8 per day. Thus I have a whopping four dozen duck eggs heading into today’s market. I share this for context and to give the Facebook following duck egg lovers a head start. 😉 I need to read up more on this but it could last–if I am not mistaken–about a month. No–my ducks are not spring chickens but their numbers should still be around 20-30 eggs per day. Last night while returning home from town with my son, Finn, I did start thinking about my next batch of meat/egg heritage ducklings to order…will be reading more on that in the coming days and maybe pulling the trigger now instead of waiting until January or March.
An order for two whole hogs goes out to RRR tomorrow. I still have 8-10 hogs available for processing. Live weights are falling in at or above 250 pounds. I am sure I have a boar that is close to 300. The longer you wait the higher the price, but also the more product you will get. I encourage all to get all of the fat for rendering, the organ meat and the bones. The bones are great for soup stock creation or for your dogs. If you do use them for stock do not then give them to your dogs as they may splinter and harm your dog via chewing or ingestion. I take spent stock bones and lay them in my garden beds–in a vein attempt to leach the calcium out of them. I do find that they then bleach out and start to disintegrate. I think I am liking this over the “toss them into the center of the compost pile and hope for the best” historical method.
RRR will have some pressure coming from fair season processing so get your order in sooner than later to avoid having to wait an additional 1-3 weeks on top of the customary 2-3 weeks for processing and smoking.
My daughter, Lovisa, and I are looking at the calendar and thinking about a time soon to send in two young rams and a ewe for processing into lamb and mutton for the freezer. Please keep your eyes alert for the next news on this. I am very much looking forward to finally being able to offer these items on my farm. Consider them a staple offering and ongoing.
That’s about all for now. Hope to see many if not all of you at this morning’s Sara Hardy Farmers Market. I think the weather will favor us. I am beginning my considerations and calculations for a fall omnivore CSA share. Items to be included are: eggs (your choice of chicken, duck and/or quail), pork, lamb, mutton, rabbit, stewing hens, raw goat milk (yes–that’s right), root vegetables, salad greens, and more. Please let me know your thoughts on this and if you think you or someone you know might be interested.
Thanks for reading, have a great day and talk to you soon! 🙂