Rocky Ridge Ranch Newsletter - Oct 5th
Hello Friends and Members,
Had a few Members ask about our plans for next year. We are uncertain about the future with events going on lately. But we are old enough to have endured that many times before. All folks can do is the best they can. That's what we decided to do next year! There will be a few small planned changes but if things go well all should be about the same. For existing Members who renew their membership by November 1st, this Fall, all costs and terms for the CSA will be the same. For those who renew later their will be a few changes and cost increases. This is all regarding the CSA. As always available inventory will go to the CSA Members first! We are hoping we can build inventory to offer some meat for other orders.
Been busy harvesting root crops to beat the frosts forecast for next week and beyond. Got the Potatoes and Beets done so far. Cows all enjoyed the rejects along the garden fence as with the squash. SO has kept the Hoop and Greenhouses full with growing things to get us through the Fall. Any leftovers will go to CSA Members at the last delivery.
Got another 10,000 lbs of supplemental feed grain processed and stored for the Winter. Have one sow looking like new piggies will be coming soon. No new calves this week. Beginning to think all the Heifers are just too fat but we'll see!
Started cultivating a new pasture field to prepare for seeding with legumes and grass. Hope seed is still available as usual. Picked up and restocked some Pork cuts from the Processor Saturday. Expect to deliver a few beef for processing this week if all goes well. We are very fortunate to have a small custom Processor, CNJ Custom Meats, who still does work for locals instead of committing to only big suppliers.
This is the 30th delivery this year. Six more deliveries till the week before Thanksgiving which will be the last CSA delivery for 2020. The last delivery will include extra storage veggies as available for Produce Members and a Turkey in lieu of Chicken, unless a Duck or Goose is preferred. Let's take a look at what we're planning for this week:
Cooler of the Best Produce:
Micro Greens Mix, Chard, Kale, Collard greens, Daikon Greens, Napa Cabbage, Celery, Bell Peppers, Beets, Potatoes, Carrots, Salad Onions, Leeks, Garlic Chives, Herb-Basil, Squash, Cucumber, Tomatoes, Sesame Leaves, and Eggs
Variety of Meats:
Chicken, Ground Beef, Beef Steak cuts, Pork Roast, Bacon, Sausage, Pork Bits for stir fry or omelettes.
See You All Soon!
Gary & So