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Posts Tagged ‘pastured chicken’

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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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I’ve been a little gun-shy in posting about the lambs after some of our recent troubles.  Things have been better recently though and Monday was time for nursery school graduation.  The nursery was getting more than a little crowded with nine mamas and eleven babies.  The lambs spent lots of time napping, practicing their jumps, and learning to play well with others.  The picture is of graduation day.

We will be at the Farm to Fork Market at Normandy Farms on Saturday, February 22.  We have pastured pork and pastured chicken and will be bringing Paleo Almond Delight Power Bars and Paleo bread from Betsy’s Kitchen.

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

Full Circle Farm. Working with Nature.

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One of the several things missing in today’s “all about me” society is a lack of community.  A strong community with a full complement of tradesmen and professionals, each supporting the goals of the other, is important even in an individualistic culture.

One of our dreams is to create and surround ourselves with a farming community, a community of like-minded individuals raising their own food and complementing the needs of their neighbors.  We recently found a wonderful example of such a community in Cody and Dawnnell Holmes of Real Farm Foods.  They own a rather large ranch near Norwood, Missouri comprised of several families, each with their own enterprises raising cows, or sheep, or dairy goats, or meat goats, or laying hens, or garden vegetables, and so on.  You get the idea.  Such a community is also a great way to provide the support to get young people and newbies into farming.

Building communities of this nature will add real value to the land and will complement the value of surrounding towns and cities.  A certain Contrary Farmer thinks we may be on the verge of such a community movement.  Your local farmers and business owners are part of that movement, whether they are located out on the farm, in the small town, or in the large city.  Help build a community of value by showing your local business owners how much you value them and the services they provide.

Join some of your local farming community members at the Farm to Fork Market at Normandy Farms this Saturday, January 25.  Betsy’s Kitchen will be offering Paleo pumpkin muffins, Paleo Almond Delight Power Bars, and Paleo bread.

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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May yours be joyful.  All is well on the farm.  We didn’t get as much rain as others and for that we are thankful.  The animals only have a few large puddles to deal with in the barnyard.

Today we are hosting Farmer Betsy’s Indianapolis-area family.  Our Christmas dinner would not be complete without our own leg of lamb and another of our own turkeys.  Saturday we will celebrate with Farmer Paul’s family and enjoy some Full Circle Farm ham.

The Farm to Fork Market at Normandy Farms will not be open this weekend as the vendors celebrate the holidays.  We will see you all again after the new year.

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

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It’s beginning to look a lot like Christmas on the farm, at least it was before today.  We had a wonderful winter landscape with about six inches of snow on the ground, the last snow clinging beautifully to the trees.  The cold didn’t bother the animals. The cows generally slept out under the stars in the loose hay from the feeders, often waking with frost on their backs.  Today is starting a December thaw with multiple inches of rain forecast for the weekend.  It looks like we might have a muddy Christmas on the farm.

We will be at the Farm to Fork Market at Normandy Farms this Saturday, December 21.  This is the last opportunity to get your pastured pork and pastured chicken for Christmas dinner.  Betsy’s Kitchen will be offering special gluten-free Christmas treats this week.

The Farm to Fork Market will have special events the week.  Santa will be there as will several artisan vendors to provide your environmentally friendly Christmas gifts as well.  We’ll see you there.

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

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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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This week we delivered eight lambs to the butcher.  Getting them loaded onto the trailer wasn’t really that bad.  I started by taking the whole day off from work.  I usually only take the afternoon off but then I am rushed and stressed, and the sheep can sense that.  By having plenty of time and staying calm, they herded fairly easily into the barn.  We had also finally developed a sorting system using some tube gates given to us by a neighbor.  The sorting system turned out to be more of a holding system when all of the sheep loaded onto the trailer at once, but it helped.  It was then that I had to wrestle 30 sheep to determine the wethers from the ewes, unloading them one by one from the trailer.  Next year, we will use ear tags to make our sorting even easier.

We won’t be selling any lamb though.  All of our lambs were delivered for The Loft Restaurant at Traders Point Creamery.  Please watch their website for meals featuring Full Circle Farm lamb.  Next year, we hope to become their main provider of grass-fed lamb.

We will be at the Farm to Fork Market at Normandy Farms this Saturday, December 7.  It’s time to start planning your Christmas meal. We have plenty of pastured whole chickens but only six hams remaining.  We will have plenty of other pastured pork though.  Betsy’s Kitchen will be bringing Paleo Apple Pie Bars and Paleo Sandwich Bread this week.

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

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This Thanksgiving we are thankful for family; related and claimed, near and far.  It has become our tradition to host Thanksgiving, even before moving to the farm.  Thanksgiving is even more special on the farm because much of our meal includes food we have raised.  This year we hosted 23 people for the Thanksgiving meal.

We are also thankful for our customers and fellow vendors and farmers.  We appreciate the loyalty of our market customers and are thankful that our fellow farmers had successful harvests.

We will be at the Farm to Fork Market at Normandy Farms this Saturday, November 30.  We will have plenty of pastured pork and pastured chicken to follow your Thanksgiving meal.  Betsy’s Kitchen will only be bringing Paleo Apple Pie Bars and Paleo Sandwich Bread this week.  There is only so much baking one can do during the week.

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

The pictures are our Full Circle Farm turkey, Full Circle Farm ham, and our pardoned crew.

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