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Posts Tagged ‘Farm to Fork Market at Normandy Farms’

This week we will be participating in the GROW LOCAL ROOTS! event at the Indianapolis City Market Plaza from 2:00 – 4:00 p.m. This event is organized by the Indy Action Group and will precede the March Against Monsanto. These events are about more than local food and anti-corporate big food. These events are about food sovereignty.

Regardless of your stance on organic or GMO foods, we should all have the opportunity to make that choice for ourselves. Yet, in 2011, a Wisconsin judge determined that we do not have a fundamental right to choose the foods we produce and consume. Just this week, the Grocery Manufacturers Association (GMA) announced it will file a lawsuit against Vermont to overturn their recently passed food labeling law. The GMA, in conjunction with Monsanto, has worked against similar laws in 30 other states. It is our right to choose!

This week, we will be participating in the following markets:

Friday, May 23, 4:00 p.m. – 7:00 p.m – Farm to Fork Market at Normandy Farm (79th & Marsh Road) – We’ll have lots of eggs and pastured pork. Betsy’s Kitchen will be bringing granola, granola bars, and Paleo Almond Delight Bars. Betsy will also continue to bring her Guinea Girl lotions, body butter, herbal salves, and lip balms.

Saturday, May 24, 8:00 a.m. – 11:00 a.m – Zionsville Farmers’ Market (Main St. & Hawthorne) – We’ll have lots of eggs and pastured pork. Betsy’s Kitchen will be bringing granola, granola bars, and Paleo Almond Delight Bars. Guinea Girl products will not be sold at this market.

Saturday, May 24, 2:00 p.m. – 4:00 p.m – GROW LOCAL ROOTS! Marketplace (Indianapolis City Market, 222 E. Market) – We’ll have lots of eggs and pastured pork. Betsy’s Kitchen will be bringing granola, granola bars, and Paleo Almond Delight Bars. Betsy will also bring her Guinea Girl lotions, body butter, herbal salves, and lip balms.

As always, we also sell our eggs and grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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Spring is hatching time. We had hoped our birds would hatch their own this year and we could hatch a few extras in the incubator. Unfortunately, something is still in the barn. We lost an entire duck nest and chicken nest right as they would have been hatching. There were no signs of eggs, shells, or babies. I suspect our villain is a rat or ‘possum living in the barn. Now that no one is nesting in the barn, the dogs have free reign of the area to root out the culprit.

We don’t give up though. We did manage to steal some turkey eggs and have five survivors from yesterday’s incubator hatch. We also set 28 guinea eggs to hatch with June’s full moon. (The guineas and turkeys seem to be having their own issues.)

We picked up 200 chickens today at the local elevator too. That makes 300 broilers growing up for our summer markets. That’s a good thing since we are now sold out of chicken. The next batch will be ready late July.

This week we will only be at the Farm to Fork Market at Normandy Farms. Come see us Friday, May 16, 4:00 p.m. to 7:00 p.m. at 7802 Marsh Road. We’ll have lots of eggs and pastured pork. Betsy’s Kitchen will be bringing granola, granola bars, and Paleo Almond Delight Bars. Betsy will also continue to bring her Guinea Girl lotions, body butter, herbal salves, and lip balms.

The Zionsville Farmers’ Market opens Saturday, May 17 at Main and Hawthorne. We will not be there this week. The Farmers will be attending the Farmers’ daughter’s graduation from Purdue University. We will be there each Saturday beginning May 24.

Plan ahead for the 24th. We will also be at the inaugural Grow Local Roots event at the Indianapolis City Market Plaza from 2:00 – 4:00 p.m. This is sponsored by the Indy Action Group and will precede the March Against Monsanto.

As always, we also sell our eggs and grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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Narragansett turkey poults

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New chicks

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What happened to spring? A certain farmer was enjoying the moderate temperatures of spring and then all of the sudden, BAM, straight to summer. The high temperature on Full Circle Farm this afternoon was 86 degrees. It likely won’t last long though. Oh, and the other farmer, she doesn’t seem to mind the warmer temperatures.

Don’t forget to take the time to enjoy your favorite spring flowers. I remembered this year and the breeze kept blowing their wonderful scent to me as I worked in the barnyard tonight.

Don’t forget. The Farm to Fork Market at Normandy Farms has shifted to its summer hours. Visit us Friday, May 9, 4:00 p.m. to 7:00 p.m. You may have to look for us in the greenhouse if the rain gets too heavy. We’ll have lots of eggs, pastured pork, and a few pastured chickens. Betsy’s Kitchen will be bringing granola, granola bars, and Paleo Almond Delight Bars. Betsy will also continue to bring her Guinea Girl lotions, body butter, herbal salves, and lip balms.

As always, we also sell our eggs and grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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This lovely lady can barely contain her flowing locks.

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Many people ask us what we do with the wool from our sheep. The simple answer is nothing. We don’t need to do anything. Our sheep are hair sheep, which means they shed their winter coat and require no shearing. The in between look isn’t the prettiest but it sure save us a lot of work.

The Farm to Fork Market at Normandy Farms is shifting to its summer hours. Visit us Friday, May 2, 4:00 p.m. to 7:00 p.m. We’ll have lots of eggs, pastured pork, and pastured chicken. Betsy’s Kitchen will be bringing granola, granola bars, and Paleo Almond Delight Bars. Betsy will also continue to bring her Guinea Girl lotions, body butter, herbal salves, and lip balms.

As always, we also sell our eggs and grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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Wednesday was Opening Day on Full Circle Farm. It wasn’t the first day of baseball season or the first day of hunting season, it was time to open the pastures. The animals were elated, running around in circles and kicking up their heels. I would have preferred to wait at least another week and given the grass more time to grow but, it was time. We had run out of hay and I wasn’t buying more.

The next week is going to be quite busy. It started tonight with our first batch of chicks for the season. Watch our Facebook page for more fun news throughout the week.

Visit us at the Farm to Fork Market at Normandy Farms on Saturday, April 19. We have lots of eggs, pastured pork, and pastured chicken. Betsy’s Kitchen will be bringing granola, granola bars, and Paleo Almond Delight Bars. Betsy will also continue to bring her Guinea Girl lotions, body butter, herbal salves, and lip balms.

As always, we also sell our eggs and grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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Our taxes are done!  Our bookkeeper is always late getting our annual financial information to the accountant.  This causes our accountant to always be in a rush to finish the taxes before the deadline for college financial aid.  We should fire both the bookkeeper and the accountant.  The problem is the bookkeeper is also the accountant and the accountant is also the chief animal care specialist for the farm.  I guess we’ll have to keep him around and hope he does a better job next year.

Last Saturday I drove to Waveland and traded two chickens for two Pekin ducks.  Hopefully they are a hen and a drake since we are planning for little ducklings.  We already have several eggs.  Time will tell.

We will be at the Farm to Fork Market at Normandy Farms on Saturday, March 1.  We have pastured pork and pastured chicken and will be bringing Paleo Almond Delight Power Bars and peanut butter chocolate chip granola bars from Betsy’s Kitchen.  We’ll also have eggs again, at least a few dozen.  The chickens are picking up the pace.

As always, we also sell all of our grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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Full Circle Farm is located near two communities that seem to be spreading by leaps and bounds.  That is a good thing in some ways.  The best being that we are close to our market making it easier for our customers to find us.

It’s problematic, however, in building a community.  Neighborhoods of houses too close together with people attempting to escape the city while simultaneously insisting that the amenities of the city follow them to a new location.  It’s nearly impossible to build a farming community in such an environment.  A beautiful farm just one mile south of us is currently on the market for nearly $3 million.  Now, that farm is 131 acres, but even after allowing for the value of the home and outbuildings they are valuing the land at roughly $20,000 per acre.  How is a farmer expected to make a living when that kind of investment is required?

How do we combat this problem?  We must value our existing communities, utilizing them to the fullest extent.  We must also value our farmers and the resources they require to provide the food those communities need.  Don’t expect the city amenities to follow you to the country.  Each locale has its purpose.  Support the local businesses in your cities and towns.  Buy your groceries from them and eat at their restaurants.  Support your local farmers by allowing them the space and affordable land to provide the food the communities require. 

You can support your local farmers this weekend (Saturday, February 8) at the Farm to Fork Market at Normandy Farms.  We’ll meet you halfway at 79th and Marsh Road.  We still have plenty of pastured pork and pastured chicken available.  Betsy’s Kitchen will be offering Paleo Almond Delight Power Bars, Paleo bread, and Flour-less Chocolate Cake.

As always, we also sell all of our grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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We survived the Polar Vortex of 2014, and so did most of our animals.  Unfortunately, we did lose three or four chickens in one of our houses.  Our version of the vortex included 12” of snow.  It was below 0 degrees from early Monday morning through Tuesday afternoon with a recorded low of -13 degrees.  It wasn’t the cold that worried us though, it was the wind.  We had been well warned by the weather forecasters and closed up the animals to the best of our abilities.  We were most thankful that we did not have any new lambs during the cold spell.

We will be at the Farm to Fork Market at Normandy Farms this Saturday, January 11.  If you are like us, you will need to re-stock your pantry and freezer after being stuck inside for a few days.  Betsy’s Kitchen will be offering Paleo pumpkin muffins and Paleo almond power bars.

As always, we also sell all of our grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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Happy New Year.  May it be a good year for you all.

As we were watching the festivities on television New Year’s Eve, the hosts were asking the revelers what their wishes were for 2014.  The revelers wished for the usual health, happiness, and so on.  How were these wishes to be achieved?  Wishes don’t mean anything without a plan of accomplishment.

Full Circle Farm has several plans for the new year.  Look for new animals (more chickens and maybe ducks), new marketing (possible newsletter and other uses of social media), and some new plans for your participation (possible meat CSA).  2013 saw the farm with a full complement of ewes and we got back into pastured pork.  Let’s see what we can accomplish in 2014.

We will be at the Farm to Fork Market at Normandy Farms this Saturday, January 4.  Come stock up on your provisions before the coming winter weather.  Betsy’s Kitchen will be offering Paleo bread, Paleo pumpkin muffins, and Primal flour-less chocolate cake.

As always, we also sell all of our grass-fed meats at the farm.

Full Circle Farm. Working with Nature.

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Last week was a busy week for lambs.  Not only did we deliver last spring’s lambs to the butcher, the first lamb of this season arrived on the farm two months early.  Hopefully this is just an anomaly.  It’s hard to tell since we don’t separate the ram from the ewes during the summer so we don’t really know when the ewes become pregnant.  If we continue to start getting lambs too early, that is a practice we might have to change.  So this week, we have a picture of the new lamb sleeping with her mama and to reminisce, a “all grown-up” picture of Bambi, our bottle and school lamb from last spring.

This week, Farmer Paul and Farmer Betsy are in Springfield, Illinois for the annual Acres USA conference.  Young Farmers Sid and Amy are taking care of the animals for a couple of days.  They will also be at the Farm to Fork Market at Normandy Farms this Saturday, December 14.  Don’t forget to plan for your Christmas dinner.  We only have five hams remaining.  We will have plenty of other pastured pork and plenty of pastured whole chickens though.  Betsy’s Kitchen will be on hiatus this week.  The Farm to Fork Market will also be hosting Santa this week and next and will have Christmas music and artisan vendors to supply your Christmas gifts.

As always, we also sell all of our grass-fed meats at the farm.

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