The outside thermometer read -10F this morning as the sun was rising. The wind was gusty last night and I was eager to check on the animals this morning. I stoked the wood stove in our living room and poured myself some nettle/mint tea and admired the sun's glow on the mountain tops to the west.
Thank you to all the many people who responded to my email last week with their own thoughts on what to bring into the new year. I am inspired by the the intentions, opportunities and kindness.
I love to teach and to learn. Since I was little, both have been a way of life for me. When we started our farm now more than 12 years ago, we sold a few beef and pigs by the "whole" or "half" and I learned to be the butcher.
But what is Broth? How do we make it? What makes one broth different from another? There are so many ways to make broth, and the process has evolved over many years. Our broth is a rich, golden broth, which is ready to drink as a sipping broth, flavor your favorite dish or be the base for your next soup.
It was a big week for us, hurricane Melissa wreaked havoc in Jamaica where 4 of our staff are from (we've setup a GoFundMe donation page to support them and their families), we found solace in work and made chicken broth all week (back in stock) and we finished up a big batch of chicken sausage.
We celebrated "the last chicken" of the season this week. Like the seasons, our farm changes through out the year. In the spring and summer we are bursting with life, the brooder is full of tiny chicks and piglets arrive. By the fall we are like the leaves on the maple trees, preparing for winter.
We are so proud and grateful to be offering thanksgiving turkeys this year from our friends at Wrong Direction Farm, who raise excellent Pasture Raised Organic Turkeys. We have a wide variety of sizes for you to choose from so you know just how big a turkey youâre getting. I would also like to take this opportunity to share our journey as a farm from raising our own turkeys to our collaboration with Dave and Wrong Direction Farm.
Good morning, Autumn announces her arrival in subtle ways, which register only in hindsight. It is not the noticing that is slow, it is the remembering that change is coming. The first cue is an empty brooder, where we raise the baby chicks, who arrive every week, shaping the rhythm of our week. Slowly in September the brooder begins to empty as new chicks no longer arrive. From one day to the next that area of the farm goes from bustling to quiet. Winter is coming, the cool morning stillness seems to whisper.
You may have noticed a new option at checkout? Here's what we've been thinking: When we asked ourselves, âHow can we create a true win/win for our customers and our farm?â the answer was clear: build long-term relationships with the families who trust us to put food on their tables. Thatâs where our new Subscribe & Save program comes in.
Another transition was also marked a few weeks ago by our now annual transformational retreat. Over the last few years weâve been taking steps towards becoming your trusted source for food AND health. Health, and sensation based mindset coaching specifically, became a passion over ours following Nathanâs herniated disk and Raceyâs Cervical cancer diagnosis a few years ago.
It has been a week since our annual retreat. We walked the farm, shared wonderful meals together and asked big questions of ourselves. One of these questions for me is what am I willing to change?
A path that leads to some place different. It is an honor and a privilege to share this weekend with this group of people here at our second annual Reber Rock Retreat. The weekend is not over yet and it has been an inspiration for me thus far:)
Reber Rock Farm is a small family farm in the Adirondacks producing pasture-raised certified organic chicken, pastured organic-fed pork, 100% grass-fed beef and lamb, and maple syrup.
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