know your farmer

It’s only August, but we figured it out

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It seems that each and every year we farm, there's this overarching theme that becomes apparent to us at some point during the year.

The first year was the year of backbreaking effort. We knew, on a practical level, that the best farmers farm smarter, not harder. But we were so drained from the physical labor of starting a farm, that we didn't have much mental space to even think about how to be smart with our time and energy. This meant tons of grueling hard work that actually did result in a back injury for Greg and it was not fun.

The second year was all about the YES. Maybe it was the FOMO (fear of missing out) or just plan optimism. But, we said YES to just about everything and everyone. This meant that we overextended ourselves and took on all sorts things that we didn't have the time or energy for. To my knowledge, I don't think that we ever missed a commitment to a customer, but we had to sacrifice somewhere (self care being the first to go) and this, we soon learned, was not ok.

Last year was our third year farming together, and it was definitely the year of fine-tuning. We finished re-building our 200 year old barn (which you can read about here) and invested a lot of energy into improving our systems so that we could farm smarter and be more efficient with our time and energy. This meant cutting some enterprises all together or rethinking how we did the others. All of this was scary, but freeing.

Now, it might be too early to call it. But we think that this year, the theme is perspective. When the farm throws us a curveball now, we have previous experience to help guide us and farm systems to lean on. We have goals for the future and clear plans for how we're going to get there. And all this means that we're able to surrender more fully into this work and enjoy the experience of being your farmers more than ever before.

I could never go so far as to say this work is easy. It is, in my estimation, one of the hardest jobs on the planet. But It's getting easier year after year and we're grateful for all the lessons we've learned along the way. After all, they've led us to where we are right now...growing exceptional food and helping families in Rochester eat well... and that literally lights our hearts on fire.

Your Farmers,
Jenney and Greg

What happens when farmers go to a bar.

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We go to a local bar and play trivia with friends every now and then. I like the craft beer and crispy fried cauliflower. And Greg is remarkably good at recalling random facts (especially if they're STEM related) and occasionally helps bring our team to victory.  

A few months ago, we were in the midst of a game and a guy walked in and sat down near our group. Within a few seconds, he looked over at Greg and said "Hey! You're the pork guy!"  

I smiled and looked to Greg, wondering how he would respond to being recognized in this way. To my complete and utter delight, he totally embraced it. "Yep, that's me!" He said. "I'm the pork guy," and then reached out his hand to give his bar-mate a hand shake.

Pork is sort of our thing. But in reality, it's only one of our things because over the summertime, we also sell a lot of chicken. 

Now, here's the funny thing that I have to confess about my experience with eating chicken: I'm no expert.  In fact, I was a vegetarian for a very long time before we started our farm and I only eat meat that we raise. So, if I exclude the many chickens I've eaten from our farm, I could say that I haven't eaten chicken since I was a teenager. Not even a bite.

So with that being said, you might not believe me when I say this.... but, our chicken tastes so dang good and I know why. The same incredibly high bar we set for our pork, we also set for our chicken. This means that our chickens are really, truly, absolutely pasture-raised. They're also certified organic so I never have to worry about them being harmful to my body. And because they're butchered on the farm by Greg and me (and are never brought to a processing plant), they're always clean and well-packaged and ready to bring into our kitchen. 

If you can believe it, we're just a week away from our first chicken harvest of 2019. So, we thought it was the perfect moment to share the news. Greg is still your Pork Guy and he plans be for years and years to come! He says that you have his full permission to call him that, even if you bump into him in a bar.  And, if you're interested he can also be your Chicken Guy....

Your Farmers,

Jenney and Greg