November was a whirlwind of activity. With building projects, calving, markets, turkey harvest and a major power outage all in just 30 days!
October weather has run the gamut from typical frosty mornings following bright, clear nights to balmy, tropical feeling days. It is strange to have the varied hues of fall while the temperature feels like July. Like every fall, I have to retrace my steps at the day’s end to collect cast off long sleeve shirts or the lightweight down jacket that seemed necessary when I first stepped out the door. Another hallmark of the season is that the light fades early, this allows us to get inside hours earlier than in the previous four months and for me it means a return to books. I just started, The Shepherd’s Life which chronicles the life of the author, James Rebanks in England’s Lake district. I’ve included a brief excerpt here that I think captures the essence of why I farm.
There is no beginning, and there is no end. The sun rises, and falls, each day, and the seasons come and go. The days, months, and years alternate through sunshine, rain, hail, wind, snow, and frost. The leaves fall each autumn and burst forth again each spring. The earth spins through the vastness of space. The grass comes and goes with the warmth of the sun. The farms and the flocks endure, bigger than the life of a single person. We are born, live our working lives, and die, passing like the oak leaves that blow across our land in the winter. We are each tiny parts of something enduring, something that feels solid, real, and true. Our farming way of life has roots deeper than five thousand years into the soil of this landscape.
Calving continues and we have three healthy bull calves out on pasture. Evening chores now include a few minutes to watch the calves frisking around together, tails straight up and long legs stretched into an ungainly gallop. We have four more cows to calve and hope all arrive as healthy and without incident as the three so far.
Jake has been busy with all sorts of projects including groundwork at our new property for our walk-in cooler and freezer, setting water and electric lines for the hoop house and egg washing area in the garage, and building a third moveable hen house for our growing flock. After a week with the excavator the property has gone through another stage of transformation, bringing us closer to having our hoop house and cooler/freezer completed by year’s end.
What’s in Season?
We’ll have LAMB & GOAT this weekend at the BTLT’s Farmers’ Market at Crystal Spring Farm. It has been a wait and thanks for your patience. Our pasture-raised lambs are slow-growing and with the warm fall we wanted to maximize our opportunity to keep them on pasture as long as possible. Our goats spent their 18 months with us browsing on the field and road edges of the farm. They visited Whatley Farm in Topsham to do some work clearing up the gullies bordering their crop fields. Knowing these animals will nourish your families reassures us as we let them go. We’ll miss the individuals in each of these groups while taking solace in the bonds of trust and care with the animals who remain.
We’re nearing Halloween and this has traditionally been the deadline for ordering your holiday birds. Having scaled up the number of turkeys we produce, there are still birds available. Enjoyed yours? Spread the word to your friends and family by sharing these links to reserve turkey or goose.
Tuesdays through November 22nd
8 AM-2 PM Brunswick Farmers’ Market on the Mall Brunswick
Saturdays through November 4th
8:30 AM- 12:30 PM BTLT’s Farmers’ Market Brunswick
Saturdays beginning November 11th
9:00 AM – 12:30 PM Brunswick Winter Market Brunswick
With the increasing day light our hens are producing eggs of all sizes. Some of our pullets eggs are still getting larger and from time to time one of our matronly hens produces an egg that can only be described as “eggs-ordinary!” Though the weather has warmed the geese, whose eggs are most magnificent (and delicious) have not yet begun to lay.
Eggs are a traditional symbol of rebirth which corresponds nicely to the Easter holiday. In the Victorian era a great deal of creativity was applied to Easter decorations with eggs at the center. From this time comes the traditional craft of eggs made from cast sugar called panorama eggs or look-inside eggs which are filled with miniature dioramas paying homage to the season.
Here on the farm these eggs are a family tradition dating back to 1969 when Jake’s great grandmother, Lucienne Galle began to make them. Today Janet continues to craft these delightful objects, decorating them with seasonal hues of pink, blue, mint green and yellow then filling them with tiny animals, botanical finds and seasonal favorites. This year Janet produced a limited quantity for Wilbur’s of Maine Chocolates, located in downtown Brunswick. Each egg comes with a short narrative that describes what is happening in the scene inside and relates to a character or activity on the farm. These eggs are not made for eating, but rather for display. We hope they will become treasured parts of your family’s spring celebrations.