Emma's Family Farm Update Dec. 30, 2010

Hello from Our snowy Farm in Windsor:
Snow and wind earlier this week left us under a rather drifty blanket;
some drifts were as tall as Rose by Tuesday morning. As You can
imagine, digging out while also tending the animals was quite a chore
but we're plowed out and ready for action! We welcome visitors to the
Farm in any season and, if you come now, bring your sleds or even
snowshoes and skis!
Our last visit to Portland for 2010 will happen New Year's Eve. We'll
be out front at The Public Market House, 28 Monument Square from
approximately 11 AM until 4 PM. Throughout December, Portland sales
have been growing for us so we're planning our 2011 schedule. In 2011
we'll begin on January 14; we hope to be there 2 weeks each month
while our inventory of products lasts. Currently we're bringing
chickens, beef and pork products + fresh eggs and garlic. We hope
you'll stop by tomorrow, if only to say "Happy New Year!"
We're seeking other marketing outlets for 2011 because You have asked
us to and We must continue to grow to make ourselves sustainable. The
balance between actual work on the Farm and marketing keeps us busy.
Your product preferences help steer our Farm toward "the Prosperous
Zone."
Its time to say "Happy New Year, 2011" and realize that another year
has slipped by. We hope your year was fruitful and that you ate fine
food throughout 2010. Although things don't ever seem to go quite as
planned, we're feeling happy for all that went well and trying to
untangle any messes we've made as we progress toward the New Year.
Messes? Oh yes, we've had a few, some of our own making and others not
within our control. Mother Nature offers us challenges that we must
work with and sometimes we win --- Other times? We make the best of
it!
Venting is one of our (bad or good) habits here on the Farm. Its usual
method is yelling in frustration; very few neighbors to hear and it
doesn't hurt anything unless somebody's ears are too close. Well this
time, we're frustrated about a problem that many farmers have tackled.
It seems to happen more now that many farmers, like us, are direct
marketing and wholesaling. We wrote a blog entry and circulatd it a
bit for comments from farmers, retailers and consumers. We have
received many responses both on and off the blog. We did not write it
as a plea for help, but as a vent and a "heads up". Maybe you'd like
to view it at:
http://emmasfamilyfarm.posterous.com/supporting-a-pig-commitment
What do You eat on New Year's Day? Here's something we read yesterday
about pork traditions around the world on January 1.
"Chickens move backwards as they scratch the ground to get their food.
Cows stand still. But pigs move forward as they root around to get a
meal. So the legend goes that if you eat pork on New Year's Day,
you'll move forward in the New Year.
Worldwide, the pig is a symbol of progress. The ancient Celtics
considered pork to be the food of the Gods. Swedes, Austrians,
Germans, Spaniards, and Hungarians start their new year off with pork.
In the United States, the Pennsylvania Dutch have been serving pork on
the first day of the new year for centuries. In the hope of
prosperity, some Americans combine vegetables with pork, like
sauerkraut or collard greens, because those veggies can be green and
leafy, like money. New Englanders team pork with sauerkraut to
guarantee luck and prosperity. In some southern states, cooks will
pair pork and collard greens on the first day of a new year for good
luck. They'll also serve up black eyed peas with their ham. The black
eyed pea is considered another New Years staple, because the legume is
shaped like a coin and eating them means you may be in for some
money." This piece, part of a press release from Animal Welfare
Approved caught our fancy because it contains some information about
worldwide traditions and beliefs. And, naturally, we'd love it if you
ate some of Our pastured pork on New Year's Day, or any time, for that
matter. Animal Welfare Approved is a certifying organization for
family farms raising meats, eggs and dairy. They, in our opinion, have
the most valid certification system in the country for humane
standards. We hope to have the time to fill out an app, get an audit,
and certify our Farm with Animal Welfare Approved in 2011.
We use many outlets that are available for communication because
different colleagues, friends and customers use their favorite tools
to communicate with us. Each one is effective, or amusing, in its own
special way and each one offers another outlet for discussion. We hope
you'll join us if you use or explore any of these sites on the Web:
General Farm Listing at Local Harvest updated as needed:
http://tinyurl.com/emmas-localharvest
Day to Day Farm updates and random musings and links on Twitter:
http://www.twitter.com/thehoads
Many Farm pictures, comments and responses on Facebook:
http://www.facebook.com/?ref=home#!/pages/Windsor-ME/Emmas-Family-Farm/118705158157752
And our Farm blog; , We'll let you know that these Emails You receive
are also posted there, along with occasional random musings and Farm
news:
http://emmasfamilyfarm.posterous.com/
Hoping you'll forward this to a friend in Maine and
Wishing You all the best in 2011!
Helen, Steve and Rose Hoad
Emma's Family Farm
135 Windsor Neck Road
Windsor, Maine 04363
207.445.2141

Supporting a Pig Commitment

Supporting a Pig Commitment
A Real Live Business Lesson

We find ourselves in a real bind right now with no relief in sight.
This particular entry is being written as a warning or maybe as a
venting!

We currently have 12 pigs on our pastures; their size and weights are
just right for slaughter and processing but our customers have
withdrawn.

If there is ever a time to think about a commitment, it is when you
ask a farmer to raise an animal for you...

In October of 2009 we were asked to raise 6 pigs for a retail outfit
here in Maine. We talked with them about their needs; they had used
our farm as a supplier and were happy with the pork; details were
worked out and we committed to delivering pigs throughout the fall and
winter of 2010/2011. In November, we were contacted by a restaurant
group who also wanted pasture raised pork. We offered references and
met with chefs personally, and they committed to purchasing pigs in
early 2011.

Acquiring piglets in 2010 proved to be difficult but not impossible. A
fall slaughter and processing plan for October and again in January of
2011 had been scheduled when the original commitments were made in
2009; because of date scarcity it is necessary to plan well in advance
for this work. We acquired quality piglets in May and again in July in
order to meet the size and weight requirements specified by our
customers and began the raising.

In August, we received our first hint of trouble – the retailer did
not have our pigs listed on their "purchasing" calendar. We asked, and
were told that things could probably be "juggled" to work out. Then,
in September, we realized they were not going to buy the October lot
--- Oh, what to do!! We called our restaurant group customer to see if
they might be able to use an early pig and had to leave a message
asking for a call back. We never got a call even though we
persistently left messages.

Meanwhile, the pigs were, and are still, being fed and cared for every
day. Apparently both customers have abandoned us. There have been no
reasons, excuses or apologies offered, they just don't want the pigs.

Commiting to raise an animal makes a few things necessary on the part
of a farmer. The farmer must have the ability to care for the animals
propperly including appropriate knowledge, space and feed and the
farmer must have the ability to acquire the piglets and maintain them
appropriately throughout the raising.

Those who want to buy the pigs have a piece in the commitment process,
too but it seems a bit simpler --- they must be able to keep their
word and buy the pigs or, at least, communicate to the farmer that
there is some problem.

We don't understand what went wrong, our end of the bargain is here,
on our pasture. Pigs from the fall harvest have been the high quality
that was expected and we expect nothing different for the January
pigs. The only thing missing is the good word of the retailer and
restaurant group. They have left us, holding pigs that we must now
take care of appropriately.

We have thousands of dollars invested in these pigs and many hours of
care. Does this mean we sell at a loss? Does this mean we don't
believe what folks tell us any more? Does this leave us feeling that
human nature is harder to deal with than Mother Nature? We don't know;
we only know we have 12 pigs on the pasture with two commitments
apparently withdrawn. And, these pigs need food and care every day.
Its a sad statement and we guess we're to blame for being trusting and
gullible. It is, in fact, a real live business lesson; we have the
pigs to prove it.

posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

Just Before Christmas

As I write this, its snowing! December 23, 2010 and we're wondering if the snow will stay until Christmas?
Its certainly been a strange autumn and very early winter. This particular storm is lying off the coast and has produced weather for three full days now including wind, snow, rain and now snow again. Temperatures have been between 18 and 37 here and they say we'll continue to have weather from the storm until Thursday afternoon.
But anyway ...

Hi and Merry Christmas from Us All! You are really apreciated here and, we want to thank you for comments and responses to our Farm's growing methods and products. And to those who have forwarded information about Us? Special thanks. We just took our angus rib roast out of the freezer to prepare for Christmas dinner. On Christmas Eve, the treat of tradition around here is Helen's turkey pie. We'll eat well during the holidays and hope you do too! Watch those portions though :) Just a word this week about roasts. Angus cattle have only one big rib roast so there's none of that available but: a few comments lately have mentioned the smell of something roasting in the house, and how the homey and mouth watering smells of a roast fill a winter afternoon with anticipation of a great meal. We have pork, beef and chickens to roast and many are sized for smaller families of 3 or 4. Of course, chops, steaks and hamburger is still available too! While we've been in Monument Square, some folks have ordered things in advance. That way, they get what they want before someone else buys it. We pack it specially and hold it aside. Would you or a friend like to buy pork for your freezer? We will be processing pigs on January 3. They will be available as whole or half animals, cut to your specific instructions. Cutting, vacuum packaging, freezing and smoking are included for $3.10 per pound. Each animal carries a processing fee of $40, so half would be $20. You can call or stop by 28 Monument Square on Friday to discuss, and if you have a friend who may want to purchase, let them know too. This is the same quality pork, raised on pasture that we have available in cuts at our Farm and Stand. Angus beef, pork, chickens, eggs and garlic will be in Monument Square Friday, Christmas Eve. We'll be there, with our stand and Santa hats from 11 to 4; right in front of the Public Market House, 28 Monument Square. If you'd like to order now call 207-445-2141. Of course, someone will usually be at the Farm, but leave a message if noone answers, we may be outside. We'll wrap up the year in Monument Square too, and hopefully, we'll have a newsletter for you by then. In January, we'll take at least the first week off, we're working on our application for a grant to go toward a poultry processing operation for us, and for other farmers in our area. Its a mission we believe in and so we pursue it with vigor. Thanks for all of your support of our Farm and family. Rose, Steve and Helen Emma's Family Farm 135 Windsor Neck Road Windsor, Maine 04363 207.445.2141 Emmas.family.farm@hotmail.com Search for Emma's Family Farm on Facebook and Find us on Twitter at http://www.twitter/thehoads

Emma's Food Holiday Offer valid thru Dec. 31, 2010

Hello:
 There's a real food Holiday offer below: hope you'll see us in
 Portland or at the Farm and enjoy some pastured meats!
 
Each remaining Friday of 2010, including Christmas and New Year's Eve,
 we'll be outside of the Public Market House at 28 Monument Square
 from 11:00 AM until 4 PM. We will have grassfed beef, pastured pork
 and pastured chickens for sale. And, of course, our eggs and some
 wonderful red garlic!
 
Here's our Holiday offer: (only available in Maine) 
We're offering 10 percent off our meat prices for packages of $50 or
 more. you can build a package for a gift or for yourself. Our meats
 are high quality with the mark of Maine state inspection and will make
 perfectly pleasurable meals for You or anyone who would apreciate a
 good food gift. For a gift, we offer a certificate so the receiving
 party can choose their preferences of meats. For You? Tell us what you
 like from our selection. Packages begin at $50.
 
You can call the Farm and order, or see us in Portland before the
 Year's End! We're hoping the Portland appearances in 2010 will become
 regular occurrences in 2011, too!
 
Thanks for your support: it is so wonderful to read how many people
 enjoy our products.
 
Please Encourage a friend to join our list; your word of mouth can
 help us and help your friends find real Maine food.
 
We will have a recipe corner coming up in January and would love
 submissions. Anyone who'd like to share a recipe can write to
 emmas.family.farm@hotmail.com and maybe, we'll have a contest
 too!Comments are always welcome too!
 

 Hope your holidays stay enjoyable, calm and collected.
 Rose, Steve and Helen Hoad
 Emma's Family Farm
 135 Windsor Neck Road
 Windsor Maine 04363
 (207) 445-2141
See what we're doing on the Farm at
http://twitter.com/TheHoads

An Early December Update from Emma's Family Farm

 Hello to All:
This is a message sent to our Email list here at Emma's Family Farm. If you'd like to join the list, use the link at the bottom of this post.
 
 We wanted to make you aware of a few things and also, of utmost
 importance, thank you all for being our customers and interested in
 our products. In many ways, this year has been a bit trying but we
 seem to be muscling through and finding our way with as much grace as
 possible.
 So, thank you all for your assistance.

 And, if you haven't been our customer before? Hope to meet you soon.

 We are visiting Portland on Fridays in December. We will be at 28
 Monument Square in front of The Public Market House. Times should be
 generally between 11 AM and 4 PM; please pardon any confusion and we
 hope you'll stop by. We will have whole chickens, pork chops, roasts
 and kabob or stir fry, and beef steaks and hamburger. We raise all of
 our meats on pasture without hormones. The cattle are grass fed, the
 chickens and pigs get grain.
 We will also have fresh free range eggs, while they last.

 We have all of these items available at the Farm, as well. If you'd
 like to purchase at the Farm, just give a call and make sure someone
 will be here.

 We sell our products to other retailers too! You can find some of them at
 Barrels Community Market in downtown Waterville
 Sweets and Meats in Rockland
 Farmers Fare in Rockport
 The Good Tern Co-Op in Rockland.
 Ask for products from Emma's Family Farm!

 In early January, we will be taking pigs to the processor. You can
 order a half or whole animal for your freezer, custom cut just the way
 you like it. Like your chops THICK? Want a BIG roast? Custom cutting
 allows you to get exactly what You like. To order a half or whole
 animal, give us a call or drop us an Email and ask for details.

 At present, here on the Farm, we're working hard to make a grant
 application ready for submission. We have dreams and goals, and our
 biggest one, at present, is to build a USDA poultry slaughter and
 processing facility. We worked on the project last year, investing a
 significant amount of time and Farm monies, so we will continue during
 this winter and spring. Our plans include a facility that will process
 poultry for us as well as for other farms here in the area. If you
 just happen to know someone who would be interested in investing in
 local farm and food infrastructure, please send them our way and we
 can provide details. Its a big project that is outside of the scope of
 our Farm finances so we're working for grants, loans, and investors.

 And, our final paragraph? Hoping your holiday times are working out
 well and there isn't too much stress. Eat well (but not too much)
 breathe deeply, and remember that stressed spelled backwards is
 desserts!

 Thanks for reading our Email, forward it to a friend if you like, and
 we hope to see you, and your friends, in Portland or at the Farm in
 Windsor.

 Rose, Steve and Helen Hoad
>
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To subscribe to our list:
 http://www.mailermailer.com/x?oid=1025201z
 
Our address:
 Emma's Family Farm | 135 Windsor Neck Road | Windsor, Maine 04363
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The Last Sunday in October 2010

 

October 23, 2010

 

It looks like a showery but fairly warm week:

Leading to the last Sunday in October; this year? Halloween!

Historically, Halloween night can be a blustery cold time and it was one reason the U.S. Congress extended daylight savings time into November. Around here we consider that silly 'cause there's only 24 hours in any day no matter what..

 

Mixed visions for me of that strange Americanified day, Halloween,  include collecting money for UNICEF ([the] United Nations Childrens Emergency Fund). There's always some emergency for children, worldwide – even today when hundreds of thousands of children are tramping America's streets and roads searching for candy! That's Halloween too, with a costume and imagination. No way that buying of a store costume is as much fun as making one out of stuff around the house. One year? Helen and I dressed the dog, usual stupid human trick. Other years we helped our children build a costume, make up their faces and have a good, clean time. But ...

 

I also remember Halloween being the aftermath of "mischief night" (in Detroit they call it "devil's night" because people did really nasty things like burning buildings). I never did anything that horrible, just a few windows soaped here and there and the occasional smashed pumpkin; Halloween was the day when I found out how angry, upset, or chuckling my mischief night victim was. "Nasty boys!" (tee hee hee)

 

Today, looking forward to the last Sunday of 2010, October 31, Halloween, I'm thinking we won't have many trick or treaters and hopefully no mischiefy pranks to worry about. The only trick or treaters here come in cars, but mostly everybody now goes to relative's houses or in to town where the real candy bonanza is found in a cluster.

 

I do think my grandchildren will dress up, have fun, maybe party with their little friends and enjoy themselves. It should be an interesting day to see what the local Baptist Church puts on their sign, when Sunday meets Halloween, some Baptists get a bit preachy. You see, they don't approve of the day's festivities surrounding ghouls, goblins, ghosts and such for their religion seems to believe in – Well, I'm getting off the track here.

 

The reason for this reflection, a week early, actually does have something to do with the Farm and our products. The animals don't know its Halloween and they don't dress up but they do love their feedings every day. The price of grain is rising fast right now. We hope, as Halloween comes and goes, that this year's pumpkin crop was good enough that there will be fields to glean. Our turkeys and our pigs love pumpkins. In fact, over the years, we have fed hundreds of pounds of pumpkins and squash to our animals with beneficial effect. They like it, it keeps our feed costs down, and we think it gives our meat another quality to add to its flavor.

 

So here's to a good leftover pumpkin and squash crop, here's to weather good enough to glean some from the fields of willing farmers, and here's to a Happy day on Halloween!

 

Whether you're trick or treating, partying, or going to church! Even the last Sunday in October is a good day to enjoy Your freedoms. You can, if you like, enjoy a ride in Maine's countryside, stop by the Farm and collect for UNICEF, trick or treat, just to say hi, see the animals or buy some meats. Be careful though, there are still pranksters out and about so on the last Saturday in October, as it gets dark, be on your guard. Watch your bars of soap around children, hide your pumpkins! That way, nobody will worry about what somebody thought of a prank and nobody will have pranks to clean up  during the last Sunday in October.

 

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

Forming an Email List and Our Fall Farm Prices

Hi From Emma's Family Farm:
We'd like to start an "official" mailing list, one that is set up to easily send messages to all of our customers with information they want to see. Mailings would include newsletters, availabilities (much like what is below), occasional specials, and possibly recipes. We would not expect mailings to be heavy, maybe once a month or less.
Would you be interested in being on such a list?
If so, please send us an Email at 

emmas.family.farm@hotmail.com with the subject line "Email List". Yhaphappeningou would then receive a message that would "opt" you in to the list with your confirmation acknowledgement when you reply to the list host.
 
You would be able to unsubscribe at any time.
 
Thank you.
 
And now ...
-----

 

Fall 2010

Meats Available at

Emma's Family Farm

 

          Chicken, Beef, Pork and Turkey

    

     Chickens!

Currently there is a wide range of pastured chicken available, all priced at

$2.65 per pound.

 

There are a few Rhode Island cockerels available ranging from 3.5 to 5.5 pounds. These birds raised until 5 to 6 months, have the maturity to insure great flavor and wonderful soup stock.

 

Of course, we also have a broad range of frying and roasting chickens available; from 3 to 6.5 pounds. Their flavor is so much different from barn raised birds, we receive feedback from store owners and individuals marvelling at the "real" taste of our chicken.

 

 

     Beef

You can still purchase half of a Jersey cross steer,

$3.29 per pound plus Processing costs: $25.00 per half animal

Raised on quality, high protein grasses here at the Farm. Totally grass fed, this meat will be tender and have the flavor that only grass and sunlight can provide. Cut, wrapped in vacuum packages and frozen, this beef will be a tasty addition to your meals; it will remain high quality until you eat it.

  (Note: There is only one half available for sale.)

 

We also have some angus beef, steaks and hamburger,  available by the package and priced according to the cut.

 

 

     Pork

Pasture raised pigs are available in half or whole, custom cut, wrapped, smoked to your specifications. Like the beef, this meat is delivered frozen. Pork products will be available for delivery in early November and MidJanuary.

$3.10 per pound plus processing costs: $ 40.00 per whole animal $20.00 per half animal

Pigs at our Farm have plenty of pasture so they develop naturally on the local and high quality grain mix we feed them. They supplement their diet with grass, soil, fruits and roots that they find and do a beautiful job keeping their quarters neat and clean. The idea that pigs are dirty comes from somewhere else; usually the only reason we know the pigs are around is the sound of their excited squealing at feeding time and their happy grunts as they forage and nap.

As you order, discuss your cutting and smoking preferences with us, there is a natural smoke option available for your bacon and hams.

We are asking for a $50 deposit on your pork order.

 

 

     Turkeys

Currently we have heritage turkeys available.

$4.25 per pound

Some shortages of turkeys will be experienced by customers as they shop this Fall. One large provider of pastured birds has raised fewer turkeys. In past years, we have sold every bird we've raised (excepting the ones we eat) so we're encouraging you to order early. Turkeys will be available the week of Thanksgiving. As we aproach that day, your preferred size should be reserved with a deposit of $10.

 

Raising Methods

We raise all of our animals in the most natural way possible. No hormones are given, all animals use our pastures in a rotational grazing fashion, and low stress is accomplished with careful management and individual care. Each of our animals is here for multiple purposes and we respect them all, even through their slaughter and processing into quality meats. We only medicate when absolutely necessary for animal health, and when meats are processed there is no medication residue. Our husbandry practices and careful monitoring create optimum health and growth conditions and our processing methods ensure quality products ready for stocking your freezer or creating a fine meal. If you have questions about what we do, just ask! We're always willing to share information and visits to the Farm are welcomed.

 

     Ordering

You are able to order by telephone, by Email, by US mail or in person. Payment can be made in cash or by check. We are unable to accept credit cards or SNAP.

Wholesale prices are available on some items for stores and restaurants. We are licensed by the State of Maine for wholesale and retail sales.

 

Thank you so much for reviewing this information. Contact us any time to ask questions or order.

Emma's Family Farm

  135 Windsor Neck Road

  Windsor, Maine  04363

    (207) 445-2141

      Emmas.family.farm@hotmail.com

                                                            Rose, Steve and Helen

                                                            Emma's Family Farm

 

Open Farm Day at Emma's Family Farm; July 25 2010

(press and public release)

For Immediate Release:

Windsor Maine:

We'll be open and ready for Visitors on Open Farm Day July 25 from 9 AM to 4PM.

Our family Farm welcomes very young children, families and elders. . We offer age appropriate information for everyone and visits with our animals.
Handouts will be available; coloring pages, recipes, information on food quality, safety and storage.

 

We raise our animals on pasture here on this 70 acre farm located in Windsor Maine. We will gladly answer any questions about our practices.

Attendees will see heritage turkeys of various breeds; Pekin, Muscovy, and Khaki Campbell ducks; Emden and Toulouse geese; Americana and Rhode Island Red laying hens; two varieties of meat chickens and chicks; pigs, and some beef steers; and our guardian donkey Ozzie. Here's an opportunity to see where they live, what they eat and how we help them grow on our pastures.

We'll Offer Tastings of egg dishes and pastured poultry.

We'll have beef, chicken, free range duck and chicken eggs, garlic and other produce items available for Purchase and an opportunity to order chicken, pork, and beef for the freezer.  
This is also a chance to order a Thanksgiving turkey early enough to be sure to get the size that's best for the holiday dinner.

Hours: 9 AM to 4 PM
Location: 135 Windsor Neck Road

Windsor, Maine  04363

Phone: 207-445-2141

Email: emmas.family.farm@hotmail.com

To get to Emma's Family Farm you can use this Googlemaps link

http://bit.ly/dCglh9

Or go to Husseys General Store corner of Rt32 and 105 in Windsor. Watch for signs leading to the Farm on the Windsor Neck Road & parking at our Farm.

Here is our
Web presence:
General Farm Listing:
http://tinyurl.com/emmas-localharvest
Day to Day goings on with other info on Twitter: http://www.twitter.com/thehoads
Many pictures and a chance to "like" on Facebook: http://www.facebook.com/?ref=home#!/pages/Windsor-ME/Emmas-Family-Farm/118705158157752

 

For more information contact Steve or Rose Hoad

207-445-2141

 

 

---

The New Busy is not the old busy. Search, chat and e-mail from your inbox. Get started.

Come join me at Open Farm Day at Emma's Family Farm on NEFOOD!

NEFOOD! Steve Hoad Steve Hoad has invited you to the event 'Open Farm Day at Emma's Family Farm' on NEFOOD!!   I know some might not be able to attend but just wanted to let you know what's happening. We're currently busy getting ready: if you surprise us and show up we'll love it! Steve, Helen and Rose Hoad Time: July 25, 2010 from 9am to 4pm Location: Maine 04363 Organized By: Rose, Helen and Steve Hoad Event Description: Event: Emma's Family Farm Open for Visitors July 25 Visitors gladly welcomed on Open Farm Day July 25 from 9 AM to 4PM. Our farm welcomes very young children, families and elders. . We offer age appropriate information. Handouts will be available; recipes, food quality, safety and storage We will gladly answering questions about our practices. We will show turkeys, Ducks and ducklings, geese, Laying hens, chicks, meat chickens pigs, and cattle, where they live, what they eat and how we help them grow on our pastures. We'll Offer Tastings of egg dishes and pastured poultry. We'll have beef, chicken, free range duck and chicken eggs, garlic and other produce items available for You to Purchase. Hours: 9A to 4P Go to Husseys General Store corner of Rt32 and 105 in Windsor. Watch for signs leading to the Farm on the Windsor Neck Road & parking at our Farm. Here is our Web presence: General Farm Listing: http://tinyurl.com/emmas-localharvest Day to Day goings on with other info on Twitter: http://www.twitter.com/thehoads Many pictures and a chance to "like" on Facebook: http://www.facebook.com/?ref=home#!/pages/Windsor-ME/Emmas-Family-Farm/118705158157752 See more details and RSVP on NEFOOD!: http://www.nefood.org/events/event/show?id=2044592%3AEvent%3A19821&xgi=1S3ZRyVIAsLmt0&xg_source=msg_invite_event About NEFOOD! The Northeast Food and Farm Network (NEFOOD) is a project of the Northeast Sustainable Agriculture Working Group (NESAWG). 897 members 559 photos 291 Events 112 blog posts   To control which emails you receive on NEFOOD!, click here

A Question for The Religious Among Us

There is a question here, directed to:

 

The Religious Among Us

 

This post isn't discussing the usual groups thought of as religions, not Catholics or Mormons or anything like that. Maybe, instead of religious, the word fanatic should have been used, but it doesn't quite fit so we're sticking with religious…

 

In order to keep up with various farming practices I often read about things that are happening in other areas of the country. We raise a lot of meat here on the Farm: chicken, turkey, pork, beef, and more; consequently I read a significant number of articles about meat, meat processing, marketing, and the raising and slaughtering of various animals. Lots of different practices exist in America and around the world when it comes to these subjects and there are lots of interesting bits of information being gathered by researchers. Of course, there are lots of differing opinions about meat, too; "I love it," "Never eat it," "We eat too much of it," "I couldn't live without it," and so many variables of whatever strikes somebody's fancy to advertise as their idea and idealogy.

 

Lately, many news organizations have added comment sections to their news stories. These, too can be informative, especially when discussing some new or emerging practice that persons have familiarity with, sometimes moreso than the writer of the original article. Comments though, sometimes turn into diatribes.

 

This was the case with a recent article I read about an alternative form of processing plant for meat, the mobile processing unit. In fact, this article was discussing fairly new developments in the processing business, developments that will hopefully help small farmers; of course, I was interested.

 

Reading the comments gave me some insight into what was happening in Vermont; that was good. I checked back on the article's comment section to find if there were more insights. Nope, nothing like that! The vegans had taken over, with long arduous comments about how meat wasn't ----- (whatever vegans think).

 

Others asked why, why do you post the same things over and over again, spoiling the conversation. The vegans responded in a way that I expected, they were trying to convert all to the vegan lifestyle. This, to me, is fanaticism.

 

So why the word religious in the title? First, be forewarned that the following paragraphs contain profanity. But also, be aware of their message, it expresses tolerance, forgiveness, and understanding; all the things a good religion professes. A self declared vegan joined the comment stream asking why information continued to be repeated, and, in fact, voicing the opinion that an article about meat processing wasn't really a place for vegan proselytizing. After reading excuses posted by two other vegans, this vegan wrote:

 

"Many aggressive vegetarians beg the question by assuming their case is self-evident. The projection of a range of human emotions onto non-human animals isn't universal across, or often within, cultures. Non-human animals themselves don't extend such a courtesy to other species -- aside from the occasional news story about a German Shepherd adopting a duck or something. Most are neurologically incapable of empathizing with their prey the way we do with them. Do they feel pain? Yes. We may care or we may not about that. But, rest assured, they don't care when it happens to their food.

Our abstraction of animal minds into something relatable is novel in the animal kingdom. This is conjecture, but I don't even think it's something every human is naturally prone to do. And either through heredity or upbringing, one will solidify their position on this; making alternative views seem nonsensical.

(a) Of course animals feel pain. Of course they're part of a continuum of animal life. Of course it's immoral to kill them. Of course vegetables don't feel pain. Of course molars prove we're meant to be vegetarians. Of course factory farming is despicable and bad for the environment. The answer is obvious.

(b) Of course man has been hunting since he could sharpen a stick. Of course animals aren't humans. Of course they eat each other. Factory farming is a despicable practice, but doesn't reflect intrinsically on the diet. Of course my family's been thriving on meat for generations. Of course the smell of bacon is one of my fondest childhood memories. The answer is obvious.

Seriously, vegans. It's you guys starting shit. Maybe out in the world people say, "Whaaaatttt?" when you tell them you don't eat meat. But nobody is inviting you to dinner and bugging you about it on the internets. You're just putting meat eaters on the defensive about something they probably wouldn't otherwise give a shit about.

Just make your case without being a moralizing, sanctimonious dick about it, don't be pissed if a rapid conversion doesn't take place, and move. the fuck. on."

 

Do people ever say things like that in real religions?

 

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

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Hello! Here at Emma's Family Farm, we will be harvesting our first chickens for 2010 this week! These chickens have been raised on our pastures supplying them with good forage to accompany their rations of good quality grain. They will be processed under inspection, and be ready for pickup or delivery on Friday, June 11. This particular group will weigh between 3 and 5 pounds; perfect size for frying, barbecuing or even a warm weather chicken bake or roasting. Larger birds will be available in another 2 weeks. We have received some orders all ready and hope you'll order soon. You can do so by telephone or Email: Email: emmas.family.farm@hotmail.com or Phone; 207.445.2141 Prices for 2010 chickens have not changed, they remain at $2.65 per pound for all whole birds. Order what you will need for late Spring and early summer. We will have chicken available throughout the summer; our next group will be ready later in June. You can visit our FaceBook page and view many pictures from the Farm: http://www.facebook.com/?ref=home#!/pages/Windsor-ME/Emmas-Family-Farm/118705158157752 or you can follow us on Twitter: http://twitter.com/thehoads At Emma's Family Farm, we appreciate your business and hope to serve you well. We encourage you to visit us at the Farm and view our practices whenever you can. A simple phone call will assure that someone is here to receive your visit. Make plans now to visit us on Open Farm Days, July 25, 2010. It's a Sunday and we're planning the fun! Emma's Family Farm 135 Windsor Neck Road Windsor, Maine 04363 If you do not wish to receive these mailings, please let us know by replying to this message.

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

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Spring, Seasons and Weather Nerves

 

Yes, everybody talks about the weather all year round so this is my turn, at least my late spring discussion…

 

Having lived here on this hill for almost 27 years I've been exposed to a wide range of spring weather and some of it quite severe. I sort of hesitate to write about it because it isn't particularly reassuring to think of the damaging consequences that weather brings or that it might bring. We've had our share of damage over the years in spring, summer, fall and winter; these fields are wind swept and numerous portable shelters have been smashed, bent and/or broken, trees have fallen damaging fences and buildings, we even had a dust devil that flipped a small turkey house! Consequences? We stay alert!

 

Yesterday's weather, (Saturday June 5 2010) brought the subject into focus; we stayed on alert all day! We woke up to thunder and rain. It was not really close but the patterns change and staying alert is always best. Here, modern technology steps in: we can turn on the NOAA weather radio with a setting that is silent until an alert tone is sent; then the radio alarm screams and we rush to hear the bulletin.

 

At about 2 PM yesterday a tornado watch was posted for our area. A watch means that conditions are right (or ripe) for whatever – in this case, tornadoes. We really aren't used to such things here in Maine but we do know they happen and they are usually spawned within severe thunderstorms.

 

We did what we could to prepare but, how does one prepare for an event that causes 100 foot trees to fly out of the ground and twists everything everywhere?

 

And so, we wait and watch. At around 5 PM severe thunderstorm warnings began, and very quickly, a tornado warning was sounded for what seemed like the South Paris and Lewiston-Auburn area. That's about 50 miles from here; not really far when storms are moving. The line predicted for these storms didn't seem as though it would cause us a problem but still…

 

The tornado watch was posted until 10 PM. We continued to stay on the alert. Cattle in the pasture, our donkey, 21 pigs, over 200 chickens and almost 100 turkeys; all of their lives depended on our vigilance. Sometimes spring and summer storms can cause power outages for days, can we keep the brooder warm? The incubator warm? The water supply functioning?

 

Will we have tree damage? Fence damage? Loose animals scared because of an event? This isn't a movie; this is real.

 

The system passed last night. It did not visit our Farm and we are thankful. What does today bring from mother Nature?

 

 

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

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Knowing The Source: Where did You Get That Meat?

 

If you have been reading about findings concerning meats and drugs, you may know about a recent report telling of a lack of recalls for medications found in testing. If not, this article gives a short description of that report. We try to keep up on these findings through industry and advocacy releases; but reading this particular article brought things very close to home; at first, this article looks like something we all ready were aware of; "A new Office of Inspector General (OIG) report released last month finds the USDA's Food Safety and Inspection Service (FSIS) fails to test for many drugs in cattle, inadequately tests for others and fails to recall meat which is clearly contaminated.

"Between July 12, 2007, and March 11, 2008, FSIS found that four carcasses were adulterated with violative levels of veterinary drugs and that the plants involved had released the meat into the food supply. Although the drugs involved could result in stomach, nerve, or skin problems for consumers, FSIS requested no recall," says the report."

 But, if you read down further, there are examples from more recent FDA April inspection letters.

 

I have to say that I don't always agree with the writings of Martha Rosenberg, the author of this article, but she is citing a credible source and so I offer the link here realizing that knowledge promotes change.

http://blogs.alternet.org/speakeasy/2010/06/03/government-report-finds-dangerous-residues-in-meat/

 

Clinton Maine? Where was that meat processed? This is why we advocate knowing your food sources.

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

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May 31, 2010: Where Have We Been?

 

Its surprising how fast a month can fly!

 

Seems as though it was just yesterday that we were franticly copying pages for a monstrous business plan – that was April 30 and here it is all ready one month later.

 

The business plan was submitted for a big project here on the Farm.  The organization we were submitting to was a state grant program "Farms for the Future." The plans here always included submitting to other places as well; in fact, it is necessary because Farms for the Future only has a limited amount of money which is really small considering the scope of the project.

 

I'm not trying to keep you in suspense about this; the project is still confidential because we don't want to lose the thousands of hours of research and a significant amount of money we've all ready spent to get the plan completed. If we lose out, we'll lose a great opportunity to make our Farm a business that will support the family here on the Farm.

 

So today? Here's the status: the grant monies requested were only partially approved giving us some ability to move forward with part of the project. This week we have a meeting to try and begin more forward movement.

 

Meanwhile, farming goes on. We have over 200 meat chickens on the pasture and more are coming in less than 2 weeks. We also have over 50 turkeys, 21 pigs, 50 Americana pullets, our 60 laying hens plus the usual flocks of breeding poultry and, lest we forget, three steers and our donkey Ozzie. Seems as though that should be enough, right? Well not quite. We have 200 Rhode Island Red pullets coming this week, plus 60 more turkeys (we hope) and we'll take some beef to West Gardiner this week for processing into quality meat for sale.

 

Say: is anybody out there interested in helping out around here? We could use any volunteers and would gladly trade good food, pleasant surroundings and some fun for your labor. If, and when we can, we'll pay some wages for some things but we're not even sure what we can afford right now. It all depends on customers, weather, and luck.

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

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