Early bird signup is very important to our farmers. Each year, we have to commit to what we will buy, at what price, and when. It's hard to do that without the commitment from our members.

We are currently enrolling for our Summer 2024 Season, and Early Bird pricing is valid thru March 9.

For full details on pricing, payment plans, and pickup locations, please visit our website here.

To Signup:

Option 1: Login or Create an Account and self-register

Option 2: Reply to this email with: First + Last NAME on account, SIZE bag you want [small, large, mini], what FOOD option you want [omnivore, vegetarian, or vegan], and WHERE you want to pick it up [location options here]. We'll help setup your account.

This year's season was quite early - in fact so early that some farmers hadn't even tapped their trees before the first sap started flowing! In some ways, the farmers are hopeful that this could extend the sap season.

Once a tree is tapped, it doesn't last forever without the holes getting clogged. If the weather gets above freezing and stays there, the taps can close up and the tree can start to bud out. In short, the farmers are hoping for another cold snap soon to extend the season.

Here is a little bit about how maple syrup is made.

Step 1: Find the Right Trees.

Not all maples are created equal. The hard maple category - such as sugar maples and black maples - are larger trees and bud out later.

This is important because a tree must be 18 inches in diameter before tapping. Further, once it buds - starts to set leaves - the sap gets bitter. Soft maples, like silver and red maples, are smaller and bud early. Their sap is not usually collected.

Step 2: Tap the Trees

Tapping is when small holes are drilled into the tree to collect the sap. In most modern setups, the taps are connected to thin plastic hoses and a slight vacuum is pulled on they system to bring the sap back to a central collection area.

Step 3: Wait for the Right Weather.

Sap runs on days with freezing nights and days above freezing. Ideally, a clear, cold night and a sunny, warm day produces the most sap.

Once the trees start to bud, the sap becomes bitter and the season is over.

Step 4: Evaporate the Sap

Sap simply looks like water. And it takes a lot of maple sap to make syrup. This year, the sap is less sweet, so it's been taking about 65 gallons of sap to make 1 gallon of syrup.

In many maple operations, the first step in evaporating is to run the sap water thru reverse osmosis. This gets rid of about half of the water. The "waste water" is the water with the minerals and sugar in it. This is then boiled to make syrup.

To get there, the water in the sap is cooked off in a piece of equipment called an evaporator. It's effectively a large skillet specifically designed to quickly heat the sap without burning it and provide for ample exhaust collection. The steam is vented outside, exposing the location of the sugar shack.

Step 5: Test, Filter, and Jug

Syrup boils at a higher temperature than water. The maple maker takes the syrup to 219 degrees and then tests the density with a hydrometer.

When the density is right, he pushes it thru a set of filters to clarify and jugs it. The syrup, like canning, must be jugged hot to get a hermetic seal on the jug and give it a long shelf life.

Chicken Sausage Bundle - $35.

-- Mild Italian Chicken Patties (1.25#)

-- Caramelized Onion, Apple, Bacon Chicken Brats (1.25#)

-- Roasted Red Pepper and Mozzarella Chicken Sausage (1#)

-- Feta Spinach Poultry Brats (4 links, ~1.25#)

Ground Chicken Bundle - $30

-- Ground Chicken - 5, 1# packages

Versatile, ground chicken from our pasture raised chickens. 1# tubes.

Chicken Cuts - Starting at 15% off

As always, our chicken is only raised in summer months on organic pastures, fed non-gmo feed, and allowed to be a chicken. Stock up now while it's on sale.

This year starts our 15th summer season. In celebration, chicken cuts are starting at 15% or more off.

Boneless Chicken Breast - 15% off

Thighs - $1.25 per lb off

Wings - $2 per lb off

Drumsticks - only $3.5 per lb

Chicken Bones - $2.5 per lb

Whole Chickens - 15% off

Brined Turkey Breast Roast - $7.50 per lb

We put together a special item for the shop this week. The chicken isn't the only bird on the farm. Our pasture raised turkeys unfortunately only get the time of day around Thanksgiving. Here, the turkey breast is brined it in our signature brine of chicken broth, fresh herbs, salt and spices.

Simply roast for a delicious dinner roast, or roast and carve thin for a homemade lunchmeat.

Average weight is between 4.5 and 5.5# per breast.

Pasture Raised Duck

Last fall we raised a flock of pasture raised ducks. These birds are plump and full of flavor.

Try your hand at roast duck or duck confit. They are really quite easy and a delicious treat. Be sure to reserve the duck fat. That's the free bonus when coking a duck.

I am still enjoying the warm flavors of winter, so this week we have some ready-to-cook beef braising kits.

Marinated Beef Shank Kit

Beef shanks are one of the most economical and best braising cuts. The marrow bone adds body and nutrients to the broth. The dark red meat is full of flavor and just takes time to cook.

Each shank kit is a meaty portion of shank marinated in a classic red wine marinade of wine, port, vinegar, oil, fresh herbs, salt and spices. Fresh celery, onion, and carrot are included as your braising vegetables.

Marinated Beef Stew Kits

Same as the shank kits, just with flavorful beef chuck stew meat.

Instructions. Simply open the bag and remove the shank. Pat dry and sear. Strain the veggies from the liquid and reduce the liquid by half. Deglaze your searing pan with the liquid, then add the shanks, liquid, and veggies all together. Cover with stock - beef, chicken, or animal blend - and braise until fork tender.

Add Stock = $1 off each

Our stocks are made from the bones of our pasture raised animals with celery, onion, carrot, fresh thyme, and bay.

Clarified and ready to use. Simply thaw and use in your braise or as a base for soup.

Or season with salt and enjoy as a healthy bone broth drink.

Grassfed Beef Stock - 32 oz - $8

Pasture Raised Chicken Stock - 32 oz - $7

Animal Stock - 32 oz - $7

blend of chicken, beef, and pork bones, roasted with tomato and simmered to a rich flavor. This is our most flavorful and economical broth.

Extra one-time Maple Breakfast Bags available in the omnivore option (sorry, no extra vegetarian or carnivore shares). Find the one-time share in the "Extra One-Time Share" category in the online shop.

This week's focus is on both maple and the humble birds of the farm. The quiche started with our pasture raised turkey. Our farm kitchen took the legs and cured them in fresh herbs and salt, then cooked confit. The tender meat is added to the quiche with roasted sweet potatoes, feta cheese, and a smidge of candy jalapeno. Our egg batter of farm fresh eggs and Guernsey cream provide the perfect medium for the turkey. Served in our flaky, whole wheat pie shell.

OMNIVORE

Maple Syrup

Turkey Feta Sweet Potato Quiche

Applesauce

Spinach

Fingerling Potatoes

Pork Chops

Apple Cinnamon Sausage

Lettuce

VEGETARIAN

Maple Syrup

Pancake Mix

Vegetarian Quiche

Applesauce

Spinach

Fingerling Potatoes

Spelt Granola

Guernsey A2 Yogurt

Lettuce

**this list is still in the works for the extra veg items. We'll send a final list on Tuesday.