News from the farm – 2010-10-14

It’s going to be a beautiful day for our open house on Saturday. I hope many of you can come out & join us. Walk all around our 40 acres (we’ll have both guided and self-guided tours), meet the hens, roosters, cats, and dog, have a bite to eat, see what’s still in the field and what’s getting started in the greenhouse, and be as nosy as you want to be about what we grow and how we grow it. We have a ton of flat, open space for flying kites, so bring kites to fly!

It’s still a little warmer than I like for garlic planting, and we don’t have all the field prep done yet. Hands-on types may wish to bring pruners, loppers, and gloves for some fence row clearing. There is no obligation whatsoever to do work at our open house- it’s just something to do if you want to help out while you are here.

We have one more side of beef, or 2 quarters, left. So you can still get one. I’ve rambled about the benefits of grass finished beef, and why we raise our livestock on grass, on our web site:

https://burkefarm.wordpress.com/why-grass/

Friday night at Trader’s Point Creamery:

Carrots
Watermelon & Daikon Radishes
Spinach
Purple & Wax beans
Baby mizuna & lettuce?

Open house!

Our beef went to the processor yesterday.  It went pretty smoothly, didn’t take long to get them in the trailer.

We’re going to be looking for a few more calves over the next few months.  It’s nice to take a break, and it’s nice to work.

I’m working hard on getting ready for our open house this weekend.  It’s going to be too warm for garlic planting, but there are plenty of other projects if you just have to get your hands dirty.  Work isn’t required, though- there will be food, there’s lots of room to walk around, the chickens will be doing all of their chicken things, and we have acres of nice flat ground for flying kites.  The corn was harvested on Friday, so you can run for a long way without going out of sight!

2010-10-open house directions

News from the farm – 2010-10-07

Happy Thursday!

Friday night at Trader’s Point Green Market, 4 – 8 PM:

Carrots
Watermelon & Daikon radishes
Chard
A bit of purple, wax, & long beans, and okra
Last of the Zinnias

Home egg deliveries are starting on Monday, October 11th. I’ll email the affected folks separately with times & details. Thanks to those of you who have signed up already & passed on the info to friends, etc. We almost always have eggs available out at the farm for those of you willing & able to make the trip, just call to be sure we’re here.

Farm open house is next Saturday, October 16th. Hope to see lots of you out here. The flyer, with directions, is now posted on our site. And remember, it takes very little convincing to get Matt to crack out the accordion.

https://burkefarm.files.wordpress.com/2010/10/2010-10-garlic.pdf

Winter Markets:

We are still solidifying plans for winter markets. Our presence depends on many things.. whether we end up with retail beef cuts left over to sell, how many eggs we are dealing with over the winter, how the winter greens growing goes, and how much of a break we feel the need to take from being at markets every weekend of our lives. We have been invited to be at the Trader’s Point Saturday Winter markets as we have product available, so that’s currently our plan. We’ll keep you posted via this newsletter with when we’ll be there, what we’ll have, and any further forays we make into the realm of baked goods.

Next Year & Beyond:

Over the long term, it’s our goal to have meat, eggs, winter greens, and storable vegetables (particularly garlic) available all year. We’re looking to grow at a rate that is sustainable both for us and our energy levels while providing great stuff for our new & old friends in the Indianapolis/ Noblesville/Carmel/Zionsville/Sheridan area. In the next week or two, as this year’s CSA survey results continue to come in, I’ll compile the results & put together some information in a blog post so you can see some data about what our farm has done this season, and more about what we’ll be doing next year.

See you soon,

Matt & Lisa