Two years ago this month I was interviewed by the Seasonal Cook about our farm. I was reading something else over there and stumbled on the old interview. Most of it still applies.
The big difference since then is that our herd of pigs has expanded slightly beyond what I had foreseen – I had said a max of 30 sows and we’re now around 40 sows plus five boars (soon to be three) and roughly 130 other pigs of various ages. It doesn’t seem like that many because you never see them all at once – they’re spread out over the north and south fields in two different herds and many are invisible over the crest of the hill.
Our herd of sheep has contracted – no surprise there as we had already decided we wanted to move away from sheep although we’ll probably always have some since they co-graze beneficially with the pigs and chickens to produce better pastures.
Contrary to what I had predicted back in 2005 we have begun selling retail and wholesale cuts to stores, restaurants and CSA’s. I had not thought we would be able to get a good enough price wholesale to make it possible to sell anything but direct to the end consumer. We still sell many whole pigs and half pig shares as well as roasters.
The other big thing in our lives since the interview is our tiny cottage which was still just a dream, a gleam in my eye, in 2005. We’re not ready to move in yet but we’re getting close after less than a year of construction – truly a family affair.
Life is good and it keeps getting better, one step at a time.
Outdoors: 66°F/46°F Mostly Sunny
Farm House: 68°F/58°F
Tiny Cottage: 71°F/65°F Kitchen/Bath Wall Parging, Kitchen Planter Arch