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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Our address:
 Emma's Family Farm | 135 Windsor Neck Road | Windsor, Maine 04363
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