Farm Journal 11/13/22

As the season comes to an end, our delivery and pick up options will slowly change. Make sure you check the list below, before you place your order. We may have changed the days/times/locations of our deliveries and this is the most up-to-date list!

Click Here To Shop Our Web-Store – New! Hotdogs, and Holiday Ham deposits. Also – don’t forget to stock up on soaps and canned goods – great presents for the holidays!

Where to find us and pick up your online orders and a sammie.

The Farm – NEW TIMES!! For pre-orders only. Wednesday (3 – 7).

Northside – (Allegheny Commons) Friday 3 – 6 PM – LAST MARKET of 2022

Squirrel hill Market (beacon and Bartlet)- Sunday 9-1 LAST Market of 2022

We are collecting names and emails for the newsletter. At market, we have a sign up sheet for you all to leave your contact info for wintertime sales. This email is our main contact with you during the off season. After market, our pick up locations will be on Saturdays in the Northside and Point Breeze. Tentatively we’d like to make it out to Mount Lebanon, Millvale, and possibly Oakland on Saturdays too. Please tell your friends and neighbors to sign up and help keep our products moving all winter long.

Turkey Pick Up

We’re processing turkeys late this week. If you put a deposit down on a turkey – I’ll email you with info about pick up times and locations. We’ll figure your balance owed at the pick up, so please bring cash or credit card. We are sold out of turkeys! Thanks for placing your turkey order ahead of time!

Ham Deposits

Maybe you missed the turkey opportunity – but now’s the time to pay attention and get your deposit down for a Holiday Ham!

$20 Deposit for 5-9 lbs of smoked ham roast ($10/lb) Bone in. Specify end or center cut roasts. We’ll square up at pickup.

Holiday Ham deposits need to be in by November 20th and will be ready (frozen) in early December. (this is a picture of a ham slice – not a ham roast, FYI)

Farm News – by Jen

We’re hunkering down for the upcoming cold spell – Greg’s been busy winterizing the farm: pulling out irrigation pipes and pumps, blowing out hoses and drains, stocking up on hay and straw for the pigs, and tucking the farm in for a while.

The time change is tricky – as 3:30 pm comes around early and we are out to the barnyard feeding the pigs their evening meal before it gets too dark. We’re often out working with headlamps on in order to wrap up farm chores before we come in for the night. We strategize our ‘daylight’ tasks and aim to get all the outdoor jobs done before we head in and do computer/house/school work or even just finally relax!

Evelyn helped run The Farmers Grill with me at the Squirrel Hill market today. She was up front taking orders and money, and making change, while I was grill master cheff-ing up the burgers. She (with some help from Paul Fireman) did a great job – and handled the pressure of being on point at one of our best markets. Of course, our regulars were gracious, encouraging, and patient with Evelyn; which was much appreciated!

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