Two weeks ago, Dave, John and my dad undertook a bit of a daunting task. It was time to wrangle up and castrate all of the boys in our piglet group. To begin, we had to separate the mommas from the babies, which the mommas weren’t really a fan of. Then we had to round up each baby pig in their huts and castrate the boys, which they weren’t really a fan of. This involves a lot of squealing, biting and castrating, which we’re not really a fan of. It’s an all around great day full of sunshine and rainbows. Trust me, you don’t want to visit our farm on castration day. I don’t know why you would want to. While the guys worked efficiently like a professional pit crew, or the team that replaces Kim Kardashian’s plastic and robot parts when they go defective, I had the task of holding darling baby piglets after their castration. It’s a tough job. One of the last piglets we picked up was a girl that happened to have what looked like a large hernia. The boys handed her to me, while I held her close and transported her to a large dog crate until we could take further action.
Man, just when we had March figured out, it turns around and throws us for a loop. It’s brought us 75 degree days and 30 degree days all in one week. It’s brought us life and death, great opportunities and horrible mistakes. Basically, March just doesn’t give a fuck. Have you ever had one of those days or weekends where you look back on it and you have no idea what happened or what you did? Even though you actually were productive with your time? But for the life of you, you can’t recall what really happened? That’s what the entire month of March has been like. In addition to all of March’s shenanigans, our schedule has been incredibly hectic. Dave and the boys have been going up to Iowa, we have lots of construction/projects going on, and I have a house that is in the perpetual state of what seems to be a tornado disaster zone. Plus, we’re running low on our overwintered savings so money is real tight. So basically… Goodbye March! It’s been real weird. We’re ready for April.
Last year we were honored to be asked to host an Outstanding in the Field farm dinner! And now we’re thrilled to announce that we will be hosting our second farm dinner this fall! AND we’ll be working with chef Joshua Galliano of The Libertine! We love everyone at the Libertine and can’t wait to collaborate with this during this growing season. On October 11th, we’ll be opening up our farm once again to the wonderful crew of Outstanding in the Field and enthusiastic diners. But more than the food (which is excellent), more than the service (which is above and beyond), this event is all about the diners and community around the table. We can’t wait to see familiar faces and meet new ones! But first, to get you excited, here’s some more information about Outstanding in the Field and our farm dinner last year.
Gather round friends, this is a story for the ages. All of the pig adventures we’ve had all rolled into one still couldn’t top what happened last night. This is a story of small odds, hope, denial, living nightmares, disbelief, kindness and small victories that turn into great ones. Truth is truly stranger than fiction, friends. And pigs really do fly. This is the ballad of Boarzilla.
Where did the year go? Seriously. Someone please tell me what happened to 2014. This has honestly been the most amazing year for us, personally and business..ly. (What?) And now it’s time to look ahead! I have no idea what 2015 has in store for us, but we’re going to keep going with this great momentum and set the bar higher for ourselves. This New Years I’m taking a cue from Jack Spirko who is the creator of the website 13 Skills. The idea of this website was to inspire members to learn 13 new skills in 2013 to strengthen their self-reliance or self-confidence. For 2015, we’re selecting fifteen skills that we would like to accomplish either personally or through our farm.
It’s all been leading up to this moment, my friends. We got the goats, we built the barn, then we got some more goats. And now it’s time to (finally) breed the goats for the first time. I sat down with Judy Garland and Liza Minnelli and gave them “the talk.” But I wish someone would have given me the talk. Wait! No! Not THE “the talk.” The talk about scheduling goat breeding, what to expect when breeding goats for the first time and then the consequential cloud of goat math that has been following me around for the past few days.
About a year and a half ago, Farmer Dave had a plan. And that plan was to get pigs. Oh, and also to marry me. We got married on September 20th at the farm and it was absolutely beautiful (pictures to come). At the wedding, our buddy Carl Blake came and roasted a whole hog and also brought with him a little friend, a week old Mulefoot/Large Black cross. Because you can’t have a farm wedding without a baby pig running around, am I right?! Well that little lady pig wasn’t just there for the hell of it, she was our wedding gift! Little Britney Spears (as Dave named her) was the beginning of our pig herd but we had no idea what that was about to snowball into.
Spring is springing around here! I can always tell when spring is right around the corner here at the farm. Not because of the awesome temperature increases, although I am loving these 60 degree days. But because everything starts buzzing (and chirping!) around here. I went out this week to take some pictures of the first signs of spring around the farm!
This is perhaps the most exciting announcement that we have ever made and we feel so privileged to be able to do so. I’m getting all verklempt just thinking about it! Last week, our super homie, chef buddy Joshua Galliano at The Libertine restaurant in St. Louis (who is the mother fuckin’ man!) gave us a call to see if we’d like to pair up for a collaborative dinner. But not just any dinner, my friends! We’re proud to announce that we have been selected to participate in the 2014 tour of Outstanding in the Field!
There’s no place that I would rather be than at the farm during fall. The air is cold and crisp and it almost reminds me of ocean air. It’s a fresh, rejuvenating air scented with baked pumpkins, cinnamon coffee and freshly cut firewood. The leaves are changing and creating a beautiful contrast with the overcast clouds. While Dave and I were working in the greenhouse one day, we noticed the looming clouds coming from west and the sun hanging in the clouds to the east. I quickly grabbed my camera to capture the moments and some other shots of the farm during fall.