2008 Newsletters and Updates from
Hawkins Family Farm
March 10, 2008 – now you can
get veggies picked for you:
Apr 23, 2008
Hello, friends of Hawkins Family
Farm,
As
you can see from the attached photo, they are here: the spring chickens!
Now one week old, they will be with us for only about 7-8 more weeks
before they are welcomed into your freezers. There are still plenty
available for the June 17 pick up date. (You can find an order form at
our website for all our products).
Four
new calves have come to the farm. Pigs will be here within a week or two.
Thus
far we have planted potatoes, broccoli, cauliflower, lettuce, spinach, kale,
collard greens, radishes, carrots, kohlrabi, cabbage, chard, onions, and more.
We anticipate asparagus mid- to late- May. There are already chives
growing green!
Dare
we say it? Indeed, winter is over!
Peace and plenty,
Jeff
Apr 28
Hello, friends of Hawkins Family
Farm,
Item
One: As I talked with him this past week, my farmer-neighbor lamented how
"late" the season seemed to be starting this year. I agreed
with him.
Item
Two: A week ago a friend and I were talking about asparagus. I said,
"I'm guessing mid-to-late-May for the start of asparagus this year."
she said, "I usually think of asparagus around Memorial Day."
Item
Three: Aspargus is starting to show in the garden (Bed 3)!
OK,
so, are we early or late? Who knows?
But
we do know enough to send this "early warning" to Hawkins
Family Farm "Pick-Your-Own" Vegetable Shareholders: it looks
like you can come to the farm at the end of the week and harvest your first
asparagus of the season. I hope we can continue to harvest for about 4
weeks. (If you others are tempted and want to get in on this, I have only
THREE "Pick-Your-Own" Vegetable Shares left to sell. There are
plenty of "Already-Picked-For-You" Boxed Vegetable shares available,
since I am getting these from an organic grower-friend. The Boxed version
begins with the first pick up Sat, June 1.)
I still have plenty of chickens,
turkeys, beef, and pork available. If you are on the fence about beef,
consider signing up for June pick-up from W-W. I have quite a few
cattle that will be ready to send at this time.
Peace and plenty,
Jeff
May 6
Hello,
you-pick-vegetable-shareholders,
The asparagus is here!
After an early but brief fit of
growth--totally stalled by the colder weather--the aspargus is now growing in
Bed 3. In order to have enough for everyone, take a half-pound if you
signed up for the smaller share, and a full pound if you signed up for a larger
share. I put a scale and some plastic bags in a five-gallon bucket at the
end of the row. And a knife: the best way to harvest is to cut the
stalk at ground level. It is likely that we will have a weekly harvest of
asparagus until June (when we need to stop harvesting to let the plants grow to
feed the roots for next year.)
Enjoy!
--Jeff
May 10
For those of you who would like a
real farm experience, please come on Monday at 11am to help move chicks from
the brooder house to the pasture pens! It's a job that requires many
hands...
Thanks,
Jeff
May 24
Hello, friends of Hawkins Family
Farm,
It's
warmer today--finally. I may be bold and break out the work shorts as I
plant tomatoes and peppers and weed the broccoli and carrots this afternoon!
Despite
the cool and wet weather, we are bursting with new life on the farm.
Early crops are growing well, including cosmos, zinnias, and nasturtiums
that I planted from seed. U-pick vegetable shareholders have been
enjoying a bit of asparagus and look forward next week to taking a little bit
of lettuce, spinach, and some radishes. A couple of herbs from last year
overwintered and so chives, sage, and thyme are already available for harvest.
Within the next couple of weeks, we hope to plant many more herbs in the
"Peter Rabbit Garden" (area within the picket fence).
Picked-for-You
Vegetable shareholders begin picking up on the farm in only two weeks.
Five
new baby calves arrived on the farm last week. Four mother cows with 3
calves and one yet-to-come are in the pasture along with my steers, compliments
of my neighbor. Thirteen pigs are about the task of making compost for
the gardens. About 30 days-old Heritage turkeys will be arriving
soon. (200 day-old Broad-breasted white turkeys will come in July.) You
can order your Thanksgiving turkey at any time. Hundreds of chickens are
in pasture pens, growing well toward on-farm pick up on FRIDAY, JUNE 20,
4pm-8pm. *** Please note this CHANGE IN CHICKEN PICK UP DATE.***
The butcher changed processing dates recently and so our schedule must be
adjusted accordingly. (The September date was also changed to FRIDAY,
SEPTEMBER 12.)
I
have four quarters of beef left to sell for the June butchering.
Please contact me SOON to place an order. I still have plenty of
quarters left to sell for the Fall butchering.
I
am sold out of pork and eggs.
A
copy of our 2008 brochure is available on our website.
Peace and plenty,
Jeff
June 3
Hello, friends of Hawkins Family
Farm,
At
the close of each school year, Kathy invites her 2nd graders to visit our farm
for an hour-and-a-half. They were here yesterday. They giggle when
they throw old bread and corn to the pigs. They giggle when they gather
eggs. They giggle when they experience the roughness of a calf's tongue
licking their hand. But they giggle the most when they pull a fresh
radish from the ground. It sounds like the giggle of surprise: most
do not expect the brightly-colored miracle that they just unearthed.
If you are a U-pick VEGETABLE
SHAREHOLDER and need some giggle time, come and pull a few radishes.
You'll find them in two places, in Bed 41 along with the lettuce, and in
Bed 51 among the carrots. Since they are growing rapidly, take an many as
you can use.
Also:
Keep
your eye on Bed 2 for strawberries to ripen (probably next week).
When they are ready, take a half carton for the smaller share, a full
carton for the larger share.
Bed
3 - we are finished picking asparagus so that the plants can grow and nourish
the roots.
Bed
41 - take a half bag of lettuce for a small share, a full bag for a
large share. Mix in some kale, collard or chard leaves (south part
of the bed) if you'd like. And, again also radishes.
Bed
47 - Take a half bag of spinach for a smaller share; a full bag for
larger share.
Bed
51 - again, radishes!
PETER
RABBIT GARDEN: Beyond the south edge of the fence you will find mint and
chives. Take what you can use.
Picked-for-you VEGETABLE SHAREHOLDERS will enjoy
their first pick-up on Saturday, June 7. Your "bag" will be
inside a cooler in the milkhouse (white cement block building in front of the
large barn). Please mark off your name from the list so that we know you
picked up your bag.
Both
Broad-breasted white and Heritage turkeys are still available
for order.
Two quarters of
June beef are still available (butchered by Krider's-Columbia
City). (Plenty of quarters are available for Fall butchering).
*** Please note
this CHANGE IN CHICKEN PICK UP DATE FRIDAY, JUNE 20,
4pm-8pm. *** [The butcher changed processing dates recently and so
our schedule must be adjusted accordingly. (The September date was also
changed to FRIDAY, SEPTEMBER 12.)]
I
am sold out of pork and eggs.
A
copy of our 2008 brochure is available on our website.
Peace, and plenty,
Jeff
J.L. Hawkins Family Farm
10373 N 300 E
North Manchester, Indiana 46962
June 9
Greetings from Hawkins Family Farm,
Saturday
evening I returned home from three days at our denomination's annual
conference, held at the Convention Center in Lexington, Kentucky.
It was, as usual, a good opportunity to re-connect with people from our
region. It was also an experience of dis-connect. I found myself
remarking, "It has been a long time since I have been so thoroughly
indoors." Sandwiched between two five-hour air-conditioned car rides
was morning, noon, and night inside a huge air-conditioned convention center,
most of the time in a windowless room. I was quite comfortable, in one
sense. And quite uncomfortable in another.
I
returned home to a field-breeze conditioned house (we open the windows).
My senses of comfort reversed. My skin was a tad hot due to the
warm temperatures of the day and night. But I was settled to feel and to
breath natural air once again. I'm grateful for the privilege of spending
a good portion of my life outdoors.
During
this upcoming two weeks, I'll be traveling again--this time with animals.
Some of the cattle go to the butcher. All of the meat chickens,
too. And so we have meat harvest as well as vegetable harvest to enjoy!
PICKED-FOR-YOU VEGETABLE SHAREHOLDERS
- your
bag of veggies will be available for pick up FRIDAY this week.
U-PICK VEGETABLE SHAREHOLDERS:
PETER
RABBIT GARDEN: Beyond the south edge of the fence you will find mint
and chives. Take what you can use.
Bed
2 - Keep your eye out for strawberries to ripen.
When they are ready, take a half carton for the smaller share, a full
carton for the larger share.
Bed
3 - we are finished picking asparagus so that the plants can grow and nourish
the roots.
Bed
41 - take a FULL bag of lettuce for a small share, a TWO BAGS
for a large share. You can also take a FULL BAG of kale,
collard or chard leaves (south part of the bed) if you'd like.
And take as many radishes as you want from this bed and
Bed 51.
Bed
44 - Sugar Snap Peas are beginning to set pods. The earliest
variety is called Sugar Ann, and they are located in the 3 easternmost rows of
the bed (the 3 rows closest to the house). For this week, take a QUARTER
bag for the smaller share; a HALF bag for the larger share.
Bed
47 - Take a FULL bag of spinach for a smaller share; TWO BAGS
for larger share.
Bed
51 - again, radishes!
If
you have any interest in PULLING WEEDS, let me know. The weeds are
starting to get ahead of us!
Both Broad-breasted white and
Heritage turkeys are still available for order.
One quarter of June beef are
still available (butchered by Krider's-Columbia City). (Plenty of
quarters are available for Fall butchering).
*** Please note this CHANGE IN CHICKEN PICK
UP DATE FRIDAY, JUNE 20, 4pm-8pm. *** [The butcher changed
processing dates recently and so our schedule must be adjusted accordingly.
(The September date was also changed to FRIDAY, SEPTEMBER 12.)]
I
am sold out of pork and eggs.
Peace, and plenty,
Jeff
Jun 24
Dear friends of Hawkins Family Farm,
Historically,
our family has been given to the delight of feeding people. Our number includes
not only farmers and gardeners, but grocers, cooks, bakers, and more.
Therefore you can understand my giddy joy when I receive an e-mail such
as this:
Just wanted to say
thanks for all of the great food. Today for lunch, we had slow-roasted
chicken and sauteed kale with whole-wheat pasta and a fresh garden salad.
Delicious!
Last
week we brought 415 CHICKENS back from the USDA processing plant, and
distributed about 300 of them. I took the rest to W-W Locker to be flash
frozen and stored, which means that I will have frozen whole chickens available
through the summer (in case you need more or know of someone who may want some
@ $2.70/lb). REQUEST: Please let me know your opinion of this
butcher. I learned from a friend that one of her birds had been packaged
with legs and another with wings missing! Needless to say, I was not
happy with this news. With the old processor I had more quality control,
since I brought the birds back to my farm unpackaged. If I saw one with a
missing wing or a bruise, I'd keep it for myself. If you have a
substandard bird, let me know and I will replace it.
Recently
we also took BEEF to 3 different butchers. Soon I will have
frozen steakburger (in bulk for $4.75/lb or patties for
$4.95/lb). I will also have a few steaks in the farm freezer for
sale--T-bone, Delmonico/Ribeye, and Sirloin. In addition, I still have
been quarters and halves available for Fall order. If 4 people each want
a quarter (or two people each want a half), I may be able to take a calf to the
butcher sometime this summer so you don't have to wait until Fall.
I
may have a couple of PORK halves available for Fall order. I
am hoping to get a couple of Tamworth pigs--a heritage breed--to see how we
like the meat. It is supposed to be much leaner meat. If you'd like
to take a chance on a Tamworth half, let me know. (I had some Tamworth bacon
recently and it was great!)
YOU-PICK
VEGETABLE SHARES this week include:
Bed 2 radishes (small share,
half a bag; large share, full bag)
Bed 41 lettuce (small
share, full bag; large share, 2 bags)
Bed 44 peas. (small share, half
a bag; large share, full bag) sorry for the weeds!
Bed 47 spinach (small share,
half a bag; large share, full bag)
Bed 48 garlic scapes (the round,
curly stems that come out of the top of the plant) - take 2-4 scapes to use as
you would use garlic to season food. See, for example, http://www.moscowfood.coop/archive/scape.html
All the Mint you can use, south of
the fence of the Peter Rabbit garden, next to the grapes.
Cherries - Our cherry tree is loaded
with good cherries. Help yourself to a half carton for a small share, a
full carton for a large share.
We
may have green beans in a couple of weeks!
Peace and plenty,
Jeff
J.L. Hawkins Family Farm
10373 N 300 E
North Manchester, Indiana 46962
Jun 24
I hope I am not overloading you with
emails from Hawkins Family Farm. I receive the following newsletter and
wanted to pass it along, in part because I think she is a pretty good writer,
and because the experience she describes is similar to ours here as we wonder
about how the numbers will sort out this year and whether or not we will be
raising pigs and poultry next year. As always, farming is an adventure!
--Jeff
J.L. Hawkins Family Farm
10373 N 300 E
North Manchester, Indiana 46962
Begin forwarded message:
From: Grass
Fed Cooking Newsletter <info@grassfedcooking.com>
Date: June
24, 2008 10:17:34 AM GMT-04:00
To: jlhfarm@hawkinsfamilyfarm.com
Subject: Grass
Fed Cooking Newsletter Message
Reply-To: Grass
Fed Cooking Newsletter <info@grassfedcooking.com>
(Mailing List Information, including unsubscription
instructions, is located at the end of this message.)
Your Turkey Is On The
Chopping Block
By Shannon Hayes, host
of grassfedcooking.com.
June 2008
Last Thursday was meat
cutting day at the farm. Usually, processing days are pleasurable. Cutting and
wrapping requires that we have extra hands on duty, and the long hours spent
breaking down a couple beef carcasses inevitably results in a steady flow of bawdy
humor and happy camaraderie. But on this particular morning, as I pull into the
farmyard, the mood is black. Clint, who runs the saw in the cutting room,
hurries by. ÒLook out,Ó he mutters, as I shuttle my daughters toward the house
to see Grammie, ÒItÕs bad in there.Ó
I find Grammie (a.k.a.
my mom) in her office, staring at the farm spreadsheets, one hand on her
forehead as she clicks through the numbers.
ÒWhatÕs
wrong?Ó
ÒThe price of broiler mash went up $20.Ó
ÒWhat else is
new?Ó My tone was sarcastic.
ÒIn one week. It went up $20 per ton in just
one week. The feed mill says thereÕs no end in sight.Ó
Price hikes are a grim
reality for everyone. The cost of transporting our meats to farmersÕ markets
has doubled since 2005. So have the costs for heating the brooders and hauling
the livestock. The week prior, the price of casings for our handmade sausages
tripled. And in only one yearÕs time, the price of grain has doubled.
WeÕve grown used to it.
We are a diversified, pasture-based livestock farm, which means we are in a far
better position than most folks when it comes to surviving rising fuel costs
and a global food crisis. Grazing ruminants -- cows, sheep and goats, can
convert forage into good food. And they can make use of our hilly, rocky,
frost-prone hillsides that simply canÕt grow crops. Poultry and pigs are not
ruminants. They are omnivores, and require grain to supplement their diet if we
are to produce enough to sell. Because we keep them out on pasture, our grain
requirements are minimal compared to producers managing concentrated feeding
operations. Still, feed costs make up a good portion of the farm budget. The
survival of our family business is like plate spinning, where we focus
simultaneously on several elements of the family farm equation: greater
diversification, stepped-up marketing, cost cutting, and increased
self-reliance.
In truth, we find plate
spinning rather enjoyable. TodayÕs small farmer must be into such a game, willing
to assume some risks and to be creative with business management. Generally, we
are stimulated by the challenges, forever ready to sit down with calculators,
pens and pads to hash out whatever confronts us. If this didnÕt hold appeal,
weÕd all have 9-5 jobs. So I am surprised at the gravity in my motherÕs voice.
ÒMom. Stop seeing the
glass half-empty. WeÕll figure out something.Ó
ÒDamn it, the glass is
half-empty, Shannon!Ó And her eyes fill with tears. ÒItÕs the turkeys. I canÕt
control the costs on the turkeys! What are people going to do for
Thanksgiving?Ó
But, I think to myself,
the glass is still half-full. The hard times we all face are marked by a
generosity of spirit within our community. Daily, I am inspired by the little
things folks are willing to do with the understanding that we all need to pull
together: The feed mill faces fuel surcharges on all its products. It passes
none of them along to the farmers, figuring the increased grain prices are too
great a burden already. Many of our expenses have doubled, yet our grassfed
meat prices remain steady. Our poultry and pork prices have only gone up 11% in
two yearsÕ time. Neighbors call before driving to town to see if anyone on the
road needs something. Interns offer to take reductions in pay.
My mother, however,
isnÕt wrong. The glass is half empty, because the generosity stops with the
common man. Like the big oil companies, agribusiness is getting fatter and
fatter while the common folksÕ bank accounts grow lean.
Last year, neglecting
to mandate conservation measures, Congress mandated a five-fold increase in the
use of biofuels. According to a story in The New York Times, one fifth of our
national corn crop is now used for ethanol production. Increasingly, farmers
are planting more and more corn, which cuts the acreage available for other
crops, like soybeans, thus driving up those prices as well (1). Next, take a
disaster, like the flooding in Iowa, and add it to the mix. I called our local
feed mill to find out why our broiler mash prices went up $20 a ton.
ÒItÕs the floods in
Iowa,Ó explained our account manager.
ÒBut those crops
werenÕt even close to harvest! The prices you are quoting me are for crops that
were already harvested. Those expenses have come and gone.Ó
ÒWell, you know what
they say: investors can kill a crop three times and still make money on it.Ó
The feed mill has no control over the grain prices. They have to pay the going
rate as determined by the Chicago Board of Trade, whether the feed they buy is
local, or brought in from the Midwest. Thus, the price of grain isnÕt actually
determined by the farmers who grow it. ItÕs determined by the investors. The
results? Staggering profits for a few multinational agribusiness corporations.
According to a May report on Marketplace Radio, in their last quarter, Bunge (a
major soybean processor) increased their net earnings by 1,964%; Cargill netted
over one billion dollars (an 86% jump over one year ago), ADMÕs profits were up
42%, and MonsantoÕs net income more than doubled (2). It bears repeating
– All these profits are from one quarter only.
The real cost of foods,
in which fair wages are paid and environmental stewardship is assured, is a
price we willingly pay. But when food costs are inflated by greedy speculation
on uncertainty, it is the masses who either pay the price, or go hungry.
Back at the farm, Mom
shuffles through her turkey orders. Everyone who placed their order by May
first was quoted a set price on their Thanksgiving bird. We made the same deal
with customers who pre-ordered their chickens. Ordinarily, our return to labor
for the annual chicken production is $10,000. As of last week, it was down to
$4,000. We have already begun wildly cutting back the number of chickens we
will produce for the season in efforts to prevent further financial loss. We
consider whether the same must now be done for the turkeys, which ordinarily
would be arriving on the farm in the next few weeks. At this point, we will
have to drop our turkey production by half and ask our customers to pay a higher
price to stem our losses.
This is a seemingly
simple business decision, easily made in hard times. But there sits my mother
at her desk, tears falling on her calculator as she runs the numbers. My
daughters, ages four and one, scrambled up to her lap. My eldest daughter
earnestly brushes her GrammieÕs hair out of her eyes. And then I understand.
Sap Bush Hollow Farm
has been in business since my family moved to West Fulton in 1979. To keep it
afloat, my mother has learned to be a shrewd businesswoman. But she is also a
grandmother. And Thanksgiving is her favorite holiday, where we celebrate
abundance, family, community, generosity, and love. Those turkeys have come to
symbolize all of that. My mom is not fretting over the dollars we will
inevitably lose. She is thinking about the families who will not have enough
food this year, and the corporations, not held accountable, who will reap a
great harvest.
1. Martin, Andrew,
ÒFuel Choices, Food Crises and Finger-Pointing,Ó The New York Tomes, April 15, 2008.
2. Gardner, Sarah, ÒCorporate Giants Get Fat on Food Crisis,Ó
Marketplace, May 8th, 2008.
Shannon Hayes is the
host of grassfedcooking.com and
the author of The
Farmer and the Grill and The
Grassfed Gourmet. She works with her family on Sap Bush Hollow Farm in
Upstate New York. ---------- --
If youÕd like to get on
my newsletter list (youÕll be lucky if you get two a year, cuz IÕm pretty
disorganized), then send an email to info@grassfedcooking.com
with the word ÒsubscribeÓ in the subject heading. If youÕd like to get the extended
paper version with more stories and longer articles, put your snail mail
address in the text of your message.
The following physical
address is associated with this mailing list:
270 Rossman Valley Road
Richmondville, NY
12149
Jun 27
Hi everyone,
Here's
the scoop on you-pick veggies for next week:
Cherries - Our cherry tree is loaded
with good red tart cherries. As you walk by the tree to the gardens, help
yourself to a half carton for a small share, a full carton for a large share.
PETER RABBIT GARDEN
All
the Mint you can use, south of the fence of the Peter Rabbit garden, next to
the grapes
Arugula
- behind the garden gate. Take just a handful of baby leaves as a
highlight for your garden salad.
Bed 2 radishes (small share,
half a bag; large share, full bag)
Bed 41 radishes, and lettuce
(small share, full bag; large share, 2 bags) / also kale, chard, and
collards. Take as much as you want and pull a few weeds while you are at
it!
Bed 42 - non-heading leaf cabbage.
This is located in the east (closest to the house) row, at the south
(away from the lane) end. It is a leafy green often used in soups.
Bed 44 Sugar Snap
peas. (small share, half a bag; large share, full bag) sorry for the
weeds! The large flat peas are called "Oregon Giant" and they
are great!
Bed 45 - some Broccoli heads are
starting to appear! If you can find one, take one! There are 3 or 4
different varieties, some with tight buds and some with loose buds.
Bed 46 - keep checking for Green Beans.
Maybe next week? If so, take a half bag for a small share, a full
bag for a large share.
Bed 47 spinach (small share,
half a bag; large share, full bag)
Bed 48 garlic scapes (the round,
curly stems that come out of the top of the plant) - take AS MANY as you want
to use as you would use garlic to season food. (These need to be removed
soon so that the energy will go to the bulb underground). See, for
example, http://www.moscowfood.coop/archive/scape.html
Peace and plenty,
Jeff
Jeffrey L. Hawkins
North Manchester, Indiana
Jul 8
Hi everyone,
Here's
the scoop on you-pick veggies for thisweek:
Cherries - Our cherry
tree, on the way as you walk to the garden, continues to have good red tart
cherries. As you walk by the tree to the gardens, help yourself to a half
carton for a small share, a full carton for a large share.
PETER RABBIT GARDEN
All
the mint you can use, south of the fence of the Peter Rabbit garden,
next to the grapes
Arugula
- behind the garden gate. Take just a handful of baby leaves as a
highlight for your garden salad.
Mesclun
Greens mix - also behind the gate. Take a half bag. (for info
see http://www.homebasics.ca/viewarticle.asp?articleid=3287)
Basil
- take a few leaves
Oregano
- take a few sprigs.
Bed 17 - at the south end there are a
few Banana peppers. Keep your eye out for ripening cherry and grape
tomatoes at the south end.
Bed 24 - there are a few green
peppers beginning to come. Take one.
Bed 40 - purple and white kohlrabi
- take 3 for small share; 6 for large share.
Bed 41 radish, lettuce. chard.
kale. collards. Help yourself.
Bed 42 Italian cabbage leaves
- good for soups. Take as many as you want.
Bed 45 Take a head of broccoli
for small share; two heads for large share.
Bed 46 Take a half bag of green
beans for small share; a full bag for large share.
Bed 51 The carrots need
to be thinned. Carefully take the larger carrots, pulling straight up,
leaving the smaller ones behind to grow. Take 8 for small share; 16 for
large share.
Enjoy!
--Jeff
Jul 8
Greetings from Hawkins Family Farm,
How
quickly the summer is progressing! I found one ripe cherry tomato this
morning--already! We have been enjoying many delicious vegetables and
greens from the garden, fresh chicken and fresh beef from the butcher. And
there is more to come!
We
continue to experiment with a new ways of doing things. This year, we
have meat if the freezer here on the farm to sell. Call ahead to make
sure we will be home if you would like to purchase some.
CHICKEN
- we have frozen whole chickens for sale @ $2.70/lb. We also have chicken
livers in 1 lb packages for $2/lb and chicken feet for $1/lb. Yep,
chicken feet, coveted by fine chefs for rich chicken stock. Fresh chicken
will be available for pick up Friday September 12. Order now.
BEEF
- we have plenty of steakburger in 1 lb bulk pkgs for $4.75/lb and in
quarter-pound patties for $4.95/lb. This year we also have steaks for
sale: T-bones @ $13.50/lb / Ribeyes @ $12.50/lb / Sirloin @ $7.50/lb.
Remember that these cuts from from grass-finished Jersey cattle, so they
are lean (which means you must cook them low and slow) and the cuts are smaller
than those that come from the typical beef breeds. Beef quarters and
halves are still available for Fall order.
EGGS
- we will not be able to sell eggs until Fall when the new hens begin laying.
Our current hens have decreased their production fairly dramatically, so
that we have only enough eggs for our Full Harvest Shareholders. Thanks
for being patient!
TURKEY
- you can still order turkey for Fall by using the order form from the
website.
Happy eating!
--Jeff
Jul 15
Hi everyone,
This
e-mail is intended to serve as communication for this week of July 14 AND the
week of July 21. (I won't be sending an e-mail next week.)
PETER RABBIT GARDEN
All
the mint you can use, south of the fence of the Peter Rabbit
garden, next to the grapes
Arugula -
behind the garden gate. Take just a handful of baby leaves as a highlight
for your garden salad.
Mesclun
Greens mix - also behind the gate. Take a half bag. (for info
see http://www.homebasics.ca/viewarticle.asp?articleid=3287)
Basil -
take a few leaves
Oregano -
take a few sprigs.
Bed 2 - there are lots of blossoms on
the strawberries, which ought to turn into fruit. Keep checking in
order to take a quarter box or so for the smaller share; a half box for the
larger share.
Bed 17 - at the south end there are a
few Banana peppers. Keep your eye out for ripening cherry and
grape tomatoes at the north end. Take a handful as they are available.
Bed 20 - there are green, yellow, and
white zucchini starting to come on. Take a couple.
Bed 24 - there are a few green
peppers beginning to come. Feel free to take one. And
quite a few banana pappers-take a couple.
Bed 40 - purple and white kohlrabi -
take 3 for small share; 6 for large share.
Bed 41 - There are still a
few radishes in this bed. Also chard. kale.
collards. Help yourself. The lettuce is now bitter due to the
hot weather.
Bed 42 - The bugs are destroying the
Italian cabbage leaves, which are reported to be good
for soups. If you can find good ones, take as many as you want.
Bed 45 Take a head of broccoli for
small share; two heads for large share.
Bed 46 Take a half bag of green
beans for small share; a full bag for large share.
Bed 51 The carrots need
to be thinned. Carefully take the larger carrots, pulling straight up,
leaving the smaller ones behind to grow. Take 8 for small share; 16 for
large share.
Enjoy!
--Jeff
Jul 15 update
Hi everyone,
This
e-mail is intended to serve as communication for this week of July 14 AND the
week of July 21. (I won't be sending an e-mail next week.)
PETER RABBIT GARDEN
All
the mint you can use, south of the fence of the Peter Rabbit
garden, next to the grapes
Arugula -
behind the garden gate. Take all you want.
Mesclun
Greens mix - also behind the gate. Take a half bag. (for info
see http://www.homebasics.ca/viewarticle.asp?articleid=3287)
Basil -
take a few leaves
Oregano -
take a few sprigs.
Bed 2 - there are lots of blossoms on
the strawberries, which ought to turn into fruit. Keep checking in
order to take a quarter box or so for the smaller share; a half box for the
larger share.
Bed 17 - at the south end there are a
few Banana peppers. Keep your eye out for ripening cherry and
grape tomatoes at the north end. Take a handful as they are available.
Bed 20 - there are green, yellow, and
white zucchini starting to come on. Take a couple.
Bed 24 - there are a few green
peppers beginning to come. Feel free to take one. And
quite a few banana pappers-take a couple.
Bed 25 - In a few days there will be yellow
wax beans on he east side of the bed; purple snap beans the
west. Mix and match these with the green beans in Bed 46 to get a half
bag for a small share; a full bag for a large share.
Bed 40 - purple and white kohlrabi -
take 3 for small share; 6 for large share.
Bed 41 - Take all you want
of chard. kale. collards.
Bed 42 - The bugs are destroying the
Italian cabbage leaves, which are reported to be good
for soups. If you can find good ones, take as many as you want.
Bed 45 - I think that the broccoli is
just about finished.
Bed 46 - I think there are a
few green beans left to pick. (The "Provider"
beans on the east side of the bed are too mature; the "Jade" beans on
the west side are OK.)
Bed 48 - Take the fork and dig fresh garlic,
either this week or next week, for a total of 5 heads for small share, 10
head for large share. You can use it fresh, or braid it and hang it to
dry.
Bed 51 The carrots need
to be thinned. Carefully take the larger carrots, pulling straight up,
leaving the smaller ones behind to grow. Take 8 for small share; 16 for
large share.
Enjoy!
--Jeff
Aug 4
Hi everyone,
It
is not on purpose, that we are letting the weeds grow in the gardens, along
with the other crops. That is to say, we are not taking literally the
advice of Jesus in his famous parable. We'll keep trying to get them
under control! In the meantime, thanks for your patience and you search
for some of the crops amidst the vegetative competition...
And
there are crops to be found! We are grateful for a bountiful harvest that
continues.
PETER RABBIT GARDEN
All
the mint you can use, south of the fence of the Peter Rabbit
garden, next to the grapes
Basil -
take some leaves
Oregano -
take a few sprigs.
Sage -
take some leaves.
Bed 2 - there are lots of blossoms on
the strawberries, which ought to turn into fruit. Keep
checking in order to take a quarter box or so for the smaller share; a half box
for the larger share. Due to lack of moisture, among other things, the
berries are currently very tiny.
Bed 17 - at the south end there are a
few Banana peppers. The tomatoes are ripening
nicely. Take a half bag per week for small share; a full bag for large
share.
Bed 20 -There are plenty of zucchini.
Take what you can use before they become too large.
Bed 21 - The potatoes have
grown nicely this year. Look for the plants with brown, dead tops, and
take those first. Dig carefully so as not to damage the potato.
There are a couple of different kinds in the bed (white Kennebec, Yukon
gold, red-skined). Take a half bag for small share, a full bag for large
share per week.
Bed 22 - There are plenty of cucumbers available.
Take as many as you can use NOW before they become too big.
Bed 24 - there are a few green
peppers. Feel free to take one per week for small share; two per week
for large share. And quite a few banana pappers-take what
you can use.
Bed 25 - The yellow wax beans on
he east side of the bed and purple snap beans on the west grew
prolifically and we did not pick many of them, so that now they are large,
tough, and doughy.
Bed 40 - purple and white kohlrabi -
take 3 for small share; 6 for large share. Take them before they become
too large and woody.
Bed 41 - Take all you want of chard.
kale. collards. (We wilted chard and kale on top of sauteed
vegetables using a tablespoon of red wine vinegar to do so and it was spectacular!)
Bed 42 - The bugs are destroying the
Italian cabbage leaves, which are reported to be good
for soups. If you can find good ones, take as many as you want.
Bed 45 - I think that the broccoli is
just about finished. You might find a few side shoots that are OK.
Bed 40 - Take white onions NOW
before they begin to rot (2 for small share; 4 for large share). You can
also take yellow or red onions if the tops have turned completely brown and
died.
Bed 51 Keep taking carrots. Take
8 for small share; 16 for large share. Take a few weeds, too! :)
Enjoy!
--Jeff
Aug 4
Today I received a notice which I
gladly pass along to you (attached, below) about "Going Local Week" -
a week of trying to eat at least one local food per meal. I like the
idea, of course, so much that I'll share with you a picture of today's very
local evening meal at the Hawkins household. We rummaged through the
garden and picked a little of this and a little of that to produce the
"garden medley" you see here. We used olive oil and apple cider
vinegar--and plenty of garlic--as we let the veggies steam in the dutch oven.
Remember that we have MEAT in the
freezer here on the farm to sell. Call ahead to make sure we will be home
if you would like to purchase some.
CHICKEN
- we have frozen whole chickens for sale @ $2.70/lb. We also have chicken
livers in 1 lb packages for $2/lb and chicken feet for $1/lb. Yep,
chicken feet, coveted by fine chefs for rich chicken stock. Fresh chicken
will be available for pick up Friday September 12. Order now.
BEEF
- we have plenty of BURGER in 1 lb bulk pkgs for $4.75/lb and in quarter-pound
patties for $4.95/lb. This year we also have STEAKS for sale:
T-bones @ $13.50/lb / Ribeyes @ $12.50/lb / Sirloin @ $7.50/lb.
Remember that these cuts from from grass-finished Jersey cattle, so they
are lean (which means you must cook them low and slow) and the cuts are smaller
than those that come from the typical beef breeds. Beef quarters and
halves are still available for Fall order.
TURKEY
- you can still order turkey for Fall by using the order form from the
website.
GOING LOCAL WEEK:
Aug 12
Hi everyone,
The
harvest continues!
PETER RABBIT GARDEN
All
the mint you can use, south of the fence of the Peter Rabbit
garden, next to the grapes
Basil -
take some leaves
Oregano -
take a few sprigs.
Sage -
take some leaves.
Rosemary
- take a sprig.
Bed 2 - there are tiny strawberries.
Help yourself.
Bed 17 - at the south end there are a
few Banana peppers. The tomatoes continue
to ripen.. Take a half bag per week for small share; a full bag for large
share.
Bed 20 -There are still some zucchini
and crookneck summer squash. Take what you can use before they become
too large.
Bed 21 - There are still some potatoes.
Dig carefully so as not to damage the potato. There are a couple of
different kinds in the bed (white Kennebec, Yukon gold, red-skined). Take
a half bag for small share, a full bag for large share per week.
Bed 22 - There are still cucumbers available.
Take as many as you can use NOW before they become too big. At the
south end of the bed new cukes will be coming on later this summer.
Bed 23 - watch for green beans in
the north end of the bed, perhaps next week.
Bed 24 - there are a few green
peppers. Feel free to take one per week for small share; two per week
for large share. And a few banana pappers-take what you can
use.
Bed 40 - purple and white kohlrabi -
take 3 for small share; 6 for large share. Take them before they become
too large and woody. Also, start checking this week and next week for purple
cauliflower. Take one head if you find one.
Bed 41 - Take all you want of chard.
kale. collards.
Bed 42 - The Italian cabbage leaves are
reported to be good for soups. If you can find good ones,
take as many as you want.
Bed 50 - Take onions (2
for small share; 4 for large share).
Bed 51 Keep taking carrots. Take
8 for small share; 16 for large share. Take a few weeds, too! :)
Enjoy!
--Jeff
Aug 19
Hello, everyone,
I
love the deep red-purple of the Graffiti Purple Cauliflower that we raise.
I read somewhere that the same healthy ingredient that makes red wine red
is what gives the color to this cauliflower. I hope you enjoy a head this
week.
Other
veggies ready for picking include:
Peter Rabbit Garden: Basil.
Oregano. Sage. Mint. Cilantro. Parsley. Rosemary. Dill.
Bed 2 There are a few small
strawberries.
Beds 10-14 I mowed the barley
and you can take a bundle, if you'd like to gather it.
Bed 17 Take a banana pepper or
two. Take a half bag of tomatoes.
Bed 20 We are coming to the end of
the zucchini & crookneck squash
Bed 21 I think we have pretty much
dug all the potatoes from this bed.
Bed 22 Take a couple of cucumbers.
Bed 23 Keep checking for a new crop
of green bean.
Bed 24 Take a green pepper
Bed 27 In the north part of the bed
you will find new radishes. Take a few.
Bed 40 Take a head of purple
cauliflower.
Bed 41 Continue to take Collards.
Chard. Kale.
Bed 42 Continue to take black palm
cabbage leaf for soups.
Bed 51 Continue to take a few carrots
- sorry that they are hard to find amongst the weeds!
Peace and plenty,
Jeff
Aug 20
Greetings, friends of Hawkins Family
Farm,
The
adolescent female chickens known as "pullets" have started to lay
eggs--very SMALL EGGS, as is typical. We will have a surplus of these
small eggs and can make them available to you for $2 dozen. Self-serve
from the refrigerator in the milkhouse.
Greetings from Hawkins Family Farm,
CHICKEN
- we have frozen whole chickens for sale @ $2.70/lb. We also have chicken
livers in 1 lb packages for $2/lb and chicken feet for $1/lb. Yep,
chicken feet, coveted by fine chefs for rich chicken stock. Fresh chicken
will be available for pick up Friday September 12. Order now.
BEEF
- we have plenty of steakburger in 1 lb bulk pkgs for $4.75/lb and in
quarter-pound patties for $4.95/lb. This year we also have steaks for
sale: T-bones @ $13.50/lb / Ribeyes @ $12.50/lb / Sirloin @ $7.50/lb.
Remember that these cuts from from grass-finished Jersey cattle, so they
are lean (which means you must cook them low and slow) and the cuts are smaller
than those that come from the typical beef breeds. Beef quarters and
halves are still available for Fall order.
EGGS
- we will not be able to sell eggs until Fall when the new hens begin laying.
Our current hens have decreased their production fairly dramatically, so
that we have only enough eggs for our Full Harvest Shareholders. Thanks
for being patient!
TURKEY
- you can still order turkey for Fall by using the order form from the website.
Call ahead before you come to the
farm to make sure we are here to serve you.
Happy eating!
--Jeff
Sep 2
Yes, it is terribly dry in the
gardens at Hawkins Family Farm! Nevertheless, the gardens keep producing
good food! Many veggies are near the end of production, as you likely
have observed.
NOTE:
EGGS - We have plenty of Pullet
(small) eggs for $2/dz
CHICKEN - we have frozen whole chickens
for sale @ $2.70/lb. We also have chicken livers in 1 lb packages for
$2/lb and chicken feet for $1/lb. Yep, chicken feet, coveted by fine
chefs for rich chicken stock. Fresh chicken will be available for pick up
NEXT WEEK.
BEEF - we have plenty of steakburger
in 1 lb bulk pkgs for $4.75/lb (we are sold out of patties until later in
Sept). This year we also have steaks for sale: T-bones @ $13.50/lb
/ Ribeyes @ $12.50/lb / Sirloin @ $7.50/lb. Remember that these cuts from
from grass-finished Jersey cattle, so they are lean (which means you must cook
them low and slow) and the cuts are smaller than those that come from the
typical beef breeds. Beef quarters and halves are still available for Fall
order.
Peter Rabbit Garden still has Basil.
Oregano. Sage Mint. Rosemary. Dill.
17. There are a few banana peppers. tomato
18. Fall peas are starting to come.
Take a quarter bag for now.
22. New Cukes are starting to
come. Take a couple per week.
23. Green beans continue.
Take 1/4-1/2 bag per week.
24. There are still a few green
pepper available.
27. In the EAST row you'll find
pretty long red-to-white D'Avignon radish. Mild Mesclun mix. Sylvetta arugula.
Be careful of the tiny carrot plants
in the middle row.
In the WEST row you'll find Asian
greens. Daikon radish. Shunkyo radish. Spicy greens mix.
40. Take a head of purple
cauliflower this week. I may pull up the plants next week to feed to the
pigs.
41 Collards. Chard. Kale.
42 black palm cabbage leaf for soup..
51. Dig carrots this week.
I may try to dig up the rest of the carrots soon.
Sep 3
Remember
that this is "Going Local Week," a time to intentionally support the
purchase of local foods. See http://www.goinglocal-info.com/my_weblog/2008/08/post-1.html
In
a few minutes I'll head outdoors to do the morning feeding chores, attempting
to get done before the temperature heads for near ninety degrees.
Yesterday I waited too long and found myself dripping and grumbling in
the heat.
After
chores, I plan to disc, till, and plant in the gardens, hopeful for the rains
that may be on the way. In addition to sowing oats and field peas for a
cover crop, I'll be putting in spinach, lettuce, and radishes for the
"Between Heaven and Earth" dinner scheduled for Saturday,
September 27, 4pm-sunset (see below). I hope you can
join us for this celebration of local foods and the educational work of HOPE
CSA, Inc. (Please sign up soon to help our planning!) The menu,
still being developed, will likely include beef brisket, blueberry pork,
grilled chicken, a wide assortment of fresh veggies and fruits.
On
the farm, we also still have available:
EGGS - We have plenty of Pullet
(small) eggs for $2/dz. We are starting to see an increase in eggs and
can begin to sell them more widely.
CHICKEN - Fresh chicken will
be available for pick up NEXT WEEK! We have frozen whole chickens for
sale @ $2.70/lb. We also have chicken livers in 1 lb packages for $2/lb
and chicken feet for $1/lb. Yep, chicken feet, coveted by fine chefs for
rich chicken stock. .
BEEF - we have plenty of steakburger
in 1 lb bulk pkgs for $4.75/lb (we are sold out of patties until later in
Sept). This year we also have steaks for sale: T-bones @
$13.50/lb / Ribeyes @ $12.50/lb / Sirloin @ $7.50/lb. Remember that these
cuts from from grass-finished Jersey cattle, so they are lean (which means you
must cook them low and slow) and the cuts are smaller than those that come from
the typical beef breeds. Beef quarters and halves are still available for
Fall order.
Sep 29
It's nearly October and we still have
fresh vegetables to eat from Hawkins Family Farm gardens! Amazing!
Here's the run down:
The Peter Rabbit Garden still has herbs:
Basil. Oregano. Sage Mint. Cilantro. Parsley. Rosemary. Dill.
You can also take a half-bag of leaf lettuce.
Bed 15 - Patty Pan squash and
yellow zucchini. Help yourself to one. Beets - Take 1/3
bag.
Bed 16 - Look for the start of
broccoli next week
Bed 19 - Sunflowers - take a
head of seeds for the birds or to roast.
Bed 22 - There may be a few Cukes
left.
Bed 23 - Green beans are
getting "doughy" and are likely no good.
Bed 24 - sweet potatoes. Take
half a bag.
Bed 27 - Asian greens. Arugula.
Specialty radishes. Help yourself.
Bed 28 - not ready this week, but
next week look for baby lettuce and specialty radishes.
Bed 41 - There are still greens:
Collards. Chard. Kale.
Bed 42 - Take a head of red
cabbage.
Bed 51 - There are still a few carrots
to dig. We cleaned out the weeds so you can find them!
If there are potatoes in
the bushel basket in the milkhouse, take 2-3 lbs per week.
EGGS:
We can now sell more eggs. The
LARGE eggs are $3.50/dz and the small eggs are $2.50/dozen. Self serve
MEAT:
CHICKEN - we have frozen whole
chickens for sale @ $2.70/lb.
BEEF -
BURGER- 1
lb bulk pkgs for $4.75/lb AND patties in 2-lb pkgs for $4.95/lb
STEAKS
- T-bones @ $13.50/lb / Ribeyes @ $12.50/lb / Sirloin @ $7.50/lb.
TURKEY - We are taking orders for
Thanksgiving turkey. Commercial Broad-breasted whites are $2.95/lb.
Heritage turkeys are $5.95/lb.
Thanks!
--Jeff
Oct 5 Yes, we had a
killing frost overnight Friday. The basil, green beans, squash, peppers,
tomatoes, and sweet potato leaves have turned black and died. But this
doesn't mean that we are finished! There are still some veggies for you
at the Hawkins Family Farm.
Pete Rabbit Garden - Oregano. Sage
Mint. Coriander. Parsley. Rosemary. Dill. Chives. Fennel. There is also nice
leaf lettuce that you can take, perhaps half a bag.
15 Take a few beets. Also, the plants
have died, but the yellow zucchini & patty pan squash that are left are OK
to take.
16 Take a head of broccoli. It
is beautiful!
19. Take a head from the Sunflowers
24 Even though the leaves are
dead, you can dig sweet potatoes. Take as many as you can use.
27. Help yourself to arugula and
Asian greens, as well as specialty white & red radishes.
28. Help yourself to French Breakfast
radishes and a little bit of baby lettuce.
41 There are still Collards. Chard.
Kale.
42 Take a head of red cabbage
51 Help yourself to carrots.
There are potatoes and garlic in the
milkhouse. Take 2-3 lbs of potatoes and a couple of heads of dried
garlic.
We continue to have pullet eggs $2.50/dz and large eggs for
$3.50/dz
Oct 27
Greetings from Hawkins Family Farm!
It
looks like the gardening year is coming to a close. Most of the gardens
are now in cover crops for the winter. Nevertheless, if you'd like to
come to the farm one last time, you can still get a few veggies, as follows:
In the milkhouse: a couple of
heads of garlic and 3-4 lbs potatoes
Peter Rabbit Garden - Sage
There is also nice leaf lettuce that you can take,
perhaps half a bag.
16 Take a head or two of broccoli.
It is beautiful! I will be pulling up the plants this week to feed
to the pigs.
27. white & red radishes.
28. Help yourself to French Breakfast
radishes, lettuce, and mixed greens. Also, you could take a half
bag of spinach!
EGGS: We continue to have pullet eggs $2.50/dz and large
eggs for $3.50/dz. Self-serve.
Oct 31
Greetings, friends of Hawkins Family
Farm!
Just
a quick reminder that I have Thanksgiving turkeys available. I
have about 60 left to sell. You can download an order form from the
website, www.hawkinsfamilyfarm.com. Mail in
the form with a $10 deposit to confirm your order.
This
year I am keeping frozen meats on the farm that you can purchase
throughout the winter, so you do not have to wait until the new season in 2009.
I am keeping chicken, steakburger, and steaks. The website lists
the cuts and prices.
I
have ONE HALF HOG available. Let me know soon if you are
interested in it.
Finally,
the hens are laying well now, so eggs are plentiful.
Go
to the website for specifics.
Thanks
for your support of local food!
--Jeff
Nov 25
Dear friends of Hawkins Family Farm,
I
am sitting at the desk once again, a happening that is rather rare between
April and November, when I spend the bulk of my time doing farm work outdoors.
While I still have twice-daily animal feeding chores and plenty of other
outdoor work to do before the current tease of winter turns to fury, I can also
begin to tackle the desk work that I have put off for 7 months or so.
One
of the indoor tasks is to strive to communicate better.
First,
let me communicate a word of gratitude on this Tuesday before
Thanksgiving. Supporters of Hawkins Family Farm are genuine and many,
allowing us to continue this work that we regard as, frankly, holy.
Eating well suggests being well, and the gift of well-being is ultimately
a divine gift, I think. We give thanks and pray for well-being this
Thanksgiving, and always.
Second,
since the Wabash County Health Department has nudged us to re-make our
"customer area" (and I must admit that I'm pleased with what is
resulting), it makes sense for us to use the space more extensively. The
current idea is to have some retail food items generally available at all times.
In addition to the eggs and frozen meat currently available, we are
aiming to include local artisan-produced honey, maple syrup, and cheese.
Check out the list below. OK, here's my marketing angle:
put local artisan food on your Christmas giving list this year!
Third,
one of my neighbors is interested in selling their small Tamworth (heritage
breed) pigs as suckling pigs, sometime within the next few weeks.
If you have an interest, let me know right away and I'll try to get
details for you. Suckling pig for Christmas?
Fourth,
in December we will be putting together the farm brochure for 2009.
As we tally up this year's numbers--fearful of the effect of this
summer's $7 corn and $4 gasoline--we may have to make some changes in order to
keep going. I am not certain yet what changes may be forthcoming.
One idea is to raise more vegetables, hire a picker, and have our own
harvest available as a "picked-for-you" option, perhaps with weekly
delivery sites in Fort Wayne and Warsaw (this is just an idea that may be too
cumbersome to actually accomplish!). Do you have other ideas that we
might consider? Let us know. Also, let us know what worked and what
didn't work for you this year, so we can try to do better next year.
Peace and plenty,
Jeff
J.L. Hawkins Family Farm
10373 N 300 E
North Manchester, Indiana 46962
CURRENTLY AVAILABLE:
HONEY
á 12 oz HONEY
BEAR @ $3.50
á 2 lb HONEY BEAR @
$5.00
MAPLE SYRUP
á 100 ml PLASTIC
JUG @ $3.50
á PINT @ 8.00
TURKEY
á FROZEN WHOLE
TURKEY @ $3.05/lb
á FROZEN SKINLESS
TURKEY BREAST @ $11.99/lb
JERSEY, GRASS-FED, RAW MILK CHEESE
á PLAIN
CHEESES @ $6.50/lb
á Colby
á Monterey Jack
á Mild Cheddar
á Sharp Cheddar
á FLAVORED-CHEESES @
$7.00/lb
á Chive Blend
á Pepper Jack
á Garden Herb
á Hot Pepper
á Italian Spice
CHICKEN
á FROZEN CHICKEN @
$2.70/lb
á FROZEN CHICKEN LIVER
@ $2/lb
á FROZEN CHICKEN FEET
@ $1/lb
BEEF
á BULK STEAKBURGER
@ $4.75/lb
á ¼ lb BURGER
PATTIES @ $4.95/lb
á T-BONE STEAK @
$13.50/lb
á RIBEYE STEAK @
$12.50/lb
á STRIP STEAK @
$12.00/lb
á RIB STEAK @
$11.50/lb
á SIRLOIN STEAK@
$7.50/lb
PORK
á PORK CHOPS @
$7.50/lb
EGGS @ $3.50/dz