Water Line Road under last of winter’s snow…
Click for Big Picture
This year we have been getting settled with our Vermont State Inspection license and are almost done filling the Vermont Kickstarter rewards and CSA Pre-Buys. A big thank you to everyone for all your support and patience and it’s been great meeting for meat and then hearing back from all of those of you in Vermont who have already gotten your meat!
Once we’re done with Vermont we will be filling those rewards for backers who live in surrounding states who are able to meet us along our delivery route in Vermont or come to the farm for pickup. This will be mostly people in CT, MA, ME, NH, NY and RI but if you will be vacationing in Vermont from further out than that email me (email@example.com) to let me know if you would like to come by, see the butcher shop and pickup your meat.
On March 31st, 2017 we had our first USDA inspection to check out our facility. That is part of the process leading up to when we apply for our USDA inspection license. The inspectors have told me that it typically takes one to six months after we submit our application before certify us and we will be able to start operating under USDA inspection. With USDA certification we’ll be able to ship meat anywhere in the USA.
It’s been a long journey and thank you for all of your support and patience! It is wonderful to be doing our own cutting now in the butcher where we are also able to do new types of sausage, corn pork and our upcoming homemade bacon.
I say status Update for 2017 Winter in the title because we still have snow! Yes, I realize that most places around the country now are lush with green grass. A week ago we still had about 18″ of snow on the ground with some patches of earth starting to show. Today it’s the reverse with mostly bare ground and patches of snow. Spring is finally arriving here on Sugar Mountain!
Outdoors: 42°F/34°F Sunny
Tiny Cottage: 59°F/61°F
Daily Spark: Breeding pigs is best left to the boar.