Summer is winding down on the farm, and with it comes a change in staff. My own two children, John Burns and Maria, have been a big part of my workforce this year. They head back to school this week, and their help will be missed. I also had some help from my nieces Grace, Emma, Rachel and Brianne, and my sisters Cathy (the videographer on Facebook) and Jenny, who have returned to their respective homes in Northern Quebec and Florida. We look forward to their return next summer.
In addition to my family, I had three full time workers this summer. Adam, an intern from PEI, is remaining for the fall. He will be on deliveries with me this week, and is worthy of a whole story on his own. Trevor and Jonathon, brothers from Truro, started working on the farm in April, with little idea what farm work entailed. They persevered past day 1, showed a lot of initiative, learned a lot, were a great help, and are moving to Halifax this week. They leave a big hole to fill. One of them has a degree in engineering, and is looking for an engineering job in the city; if you know of one let me know and I can give you his contact information. Fortunately I have some new people to help fill the various roles we have on the farm. There is still lots to do before winter comes!
On a different note, as you can see, the farm website has finally been updated! Krista Elliott of Chickadee Communications helped me with this, and I'm thrilled with the result! Let me know what you think!
I will deliver into Halifax and Truro this Friday, September 4. For this week we have grilling steaks – T-bone, striploin, tenderloin, and rib, along with pork chops and chicken breasts ready for the barbeque. For burgers or sliders we have ground beef, chicken, pork, lamb, and turkey. Beef cross rib roasts, sirloin tip roasts, and prime rib roasts are also available, along with stew cubes and short ribs. We have whole chickens from 3 to 6 lb, Cornish hens, legs, thighs, drums and wings. In addition to pork chops, we have spare ribs, shoulder butt roasts, ham roasts and steaks, bacon, and smoked pork hocks. We have bone-on leg of lamb, lamb chops, shanks, ground, and boneless lamb stew. We have started processing whole turkeys last week, and have some available around 14 to 15 lb, ground turkey, boneless turkey breasts, wings, and drums. We also have a good supply of pastured eggs.
On Friday I will be in Dartmouth Crossing at 10:30, downtown Dartmouth at 11, St. Patrick’s Church on Brunswick St. at 11:30, Argyle St. at noon, 1540 Henry St. at 12:30, Bayer’s Lake by Staples at 1:30, Bedford Commons at 2:15, Enfield at 2:45, Elmsdale at 3, and Truro at 4:30. If you would like to place an order, please let me know by Tuesday if possible so I can work on orders Wednesday afternoon.