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Ending. Beginning.

It’s nearly Christmas, but it has felt like early spring more often than not over the last couple of weeks.  I don’t know what the heck is going on out there, but we’ll take it.  As if we have any other choice.  I’m not sure if you are having this feeling, but I suspect that Old Man Winter is plotting some nasty scheme to make sure we all forget about this mild and pleasant December we’ve had.  My gut tells me that we’ll remember 2015 as the year we had 84 feet of snow in April and not the year of the very pleasant December.  But we’ll see.

We’ll be having our last veggie pickup of the year on Monday, so come get some roots for Christmas dinner.  Perhaps even some green things as well?  What’s listed on the website is what we HOPE to still have on Monday.  Get your orders in, and we’ll do our best to get everything you ask for.

As the year comes to a close, we’ll be officially moving all meat sales over to Short Creek Farm.  Dave and I would love to continue selling Short Creek grass-fed beef and pastured pork to you folks down in MA, while Paul continues to sell veggies from Potter Hill.  We have a fresh round of pork and beef in the freezer, including our first (!) 100% homegrown grass-fed beef.  We have been perfecting our sausage recipes, and we have a bunch of new varieties in the works.  Some of the new ones include Smoked Chili and Heirloom Pumpkin, Roasted Apple and Sage, and Quince and Roasted Onion.  Sounds good, right?  I don’t know about you, but my mouth is watering.  And it’s not just the usual slobber.

Starting after the New Year, we’ll be doing a Short Creek drop-off at Potter Hill every couple of weeks.  We’ll send out a list of what we have available via the Short Creek Farm newsletter, so head over to the website and sign up for the newsletter, if you haven’t already.  More details to follow, but we plan to take your orders by email, and we’ll likely stick to the same Monday 4pm – 7pm schedule for pick up.

Happy Holidays to everyone!  See you soon!