800 first cutting small bales, 250 second cutting small bales, and 20 great big third cutting bales put into our old barn this summer and fall, plus the 122 wrapped haylage bales stored outside, and we are all set on our put up forages for winter ’20-21 feeding.

Prepping for winter is pedal to the metal, laborious work, usually done during the hours before and after the “regular day jobs” of the folks involved. They say that team work makes the dream work – and it’s true. When many hands come together, it all gets done.

We are so, SO very thankful for our wonderful community of fellow farmers that we’re also fortunate enough to call friends – that help bring it all together to provide you folks out there with sustainable and locally grown, healthy foods! Special shout-out and thanks to our friends:

• Kelly and Sally Veum @ K and S Cattle for growing, harvesting, and giving us access to some really beautiful 1st, 2nd, and 3rd cutting hay this year and in past years too, and for their mentorship in raising beef cattle and pigs around here. They also provide us access to organic milk to supplement feed our hogs each week, which is amazing!
• Lyndon Hirai @ Rabble & Roost Farm for always being a capable, willing, and happy helper, no matter the task at hand. This guy is a master in the kitchen too!