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Let's see if this works. . . .
Link to this week's newsletter.
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Wednesday, February 5, 2014
February 5, 2014
Good morning! The shift to Mail Chimp for our newsletter/blog is almost complete. Today (with the snow day), I'm working on figuring out how to link our new format to this page. . . . From now on, what SHOULD happen is that the link to our archive should show up here and you can click through to see the updates. We'll see how that goes!
Thanks for following us!
Thanks for following us!
Sunday, December 1, 2013
December 1, 2013
Email Changes
We are currently making BIG changes in how we send out email to you. By now, you've probably received an email from me asking you to sign up for Mail Chimp. Please, please follow the link and fill out the form. There is also a place to choose a delivery location. If you choose one of these towns, you will also receive delivery updates. After the first of the year, we will no longer use our personal email account to send The Cattle Rattle or delivery updates - our following has grown big enough that when I send it out, our email server thinks I'm spamming! By using Mail Chimp, we hope to avoid that problem. Also, I'm finding that I can format an email to look like a "real" newsletter and insert pictures! There are also great links to our facebook page, our price page and a nifty little button to forward to someone else. Hello, 21st century!
Here is link to the new format if you'd like to see what you're missing.
Here is the link to sign up for our Mail Chimp newsletter.
I'm also working on how to transfer the email newsletter over to blogger (including the links) - give me a few weeks and I'll be there!)
Lard and Tallow?
Over the last few months, several of you have asked about lard or tallow. We do have both available - however they are NOT rendered. Because we don't currently have a licensed kitchen, we can't render the lard and then sell it. However, each can be purchased unrendered for $5/pound. I may get a little stingy with the lard though since we also use it in soapmaking. Rendering fats is really pretty easy. Google it and you will find all different kinds of tutorials (that's where I learned what to do - because you can find anything on the internet, right?). My favorite method is the crockpot! We use lard and tallow for allll kinds of things - frying eggs, in the deep fat fryer (tallow makes the best fries - just like McDonald's use to be), in cookies, in doughnuts, well, you get the picture. Here is a great article about the benefits of pastured raised lard - so much better for us than Crisco! (in moderation, of course!)
Upcoming Delivery Dates
We are currently working on a delivery schedule for 2014 and based on the feedback we got from our Survey Monkey survey, we are planning on making monthly trips east (to Wichita) and west (to Dodge and possibly Garden). Added to that will be a quarterly trip to the Olathe area.
For now though, this is what we have planned:
December 6th - Dodge City (tentatively), Greensburg and Pratt
December 11th - Dodge City, Lindsborg, McPherson
December 17th - Wichita (including Greensburg and Pratt)
Don't worry, I'll send out reminders!
Beef
Beeves won't be ready for the processor until mid-June. If you find that you're going through beef faster than you anticipated or have sampled our beef and found out what I already knew - Kurt raises the best beef around - we do have a few options to see you through until June.
1. We offer several samplers (usually 5-8 pounds) OR a beef bundle which is 50 pounds of your favorite cuts ($330). See our price page for more specific details.
2. We have a few pre-cut quarters. I've figured out dollars and pounds on all that we have left - a few of them are very large quarters (115+ pounds) and run $600-$650, a great deal on steaks!
Hogs
All of our December hogs are spoken for. However, we do still have some available in January. Holler if you want your name on one. We are changing the pricing on our hogs just a bit - it comes out to about the same money but makes it more fair to you and us because it will account for the size of the hog. We'll charge based on hanging weight ($2.10/pound) just like we have been on our beeves. This way if you get a smaller hog and less meat, you pay less. If you get a large hog, we get compensated for all the feed it ate.
Any smokers out there (not cigarettes, sillies - meat smokers!). Kurt is thinking about have a few smaller hogs processed, saving the bacon, tenderloin and ribs and then having the remaining meat cut into 4-6 larger cuts - perfect for the smoker and crowds. Interested, let me know.
How to Order
Several new customers have asked how to order. For right now, the best ways to place orders is by email or phone (although sometimes there may be kids in the background).
Farm funny
It's always hard to narrow it down to just one. Natalie has observed (and she doesn't miss much) "we're a family that likes to laugh a lot." We try.
Friday, we drove to Attica to spend part of the day with my mom. The girls walked downtown with Grandma to mail a letter and found out that Santa was coming to Attica that evening. "Please, please can we stay!!" After much pleading, we sent the children away so that we could make a good decision. While we were talking logistics without interruptions, the girls were planning their case in the basement - reasons why they should get to stay at Grandma's for the night. Even though we had made our decision, they insisted in presenting their case - in musical form. No logical, lawyerly argument. Not for my goobers. Nope, Broadway all the way baby.
Other items in the new newsletter that don't translate very well and you're missing out on some great pictures!
CHRISTMAS GIFT IDEAS
________________________________________
*Handmade soaps
*Gift basket - 3 soaps + bag
*Summer sausage
*Beef sticks
*Jerky
*Beef sampler
*Beef quarter
Check out our price page for more info.
PERFECT CUTS FOR ENTERTAINING
________________________________________
*Pork or Beef roast - both lovely centerpieces
*Whole roast chicken - not only great for the first meals but can you say chicken & noodles!
*Ground beef - can be used in so many ways - chili, Mexican, spaghetti. . . . .
*Pork loin - perfect for pulled pork - yummmm!
*Super special meals - Standing rib roast - heaven in your mouth!
Only 3 left in stock!
*Holiday breakfasts - bacon or zesty breakfast links
Let us know how you like our new format.
Happy December!
Andi
We are currently making BIG changes in how we send out email to you. By now, you've probably received an email from me asking you to sign up for Mail Chimp. Please, please follow the link and fill out the form. There is also a place to choose a delivery location. If you choose one of these towns, you will also receive delivery updates. After the first of the year, we will no longer use our personal email account to send The Cattle Rattle or delivery updates - our following has grown big enough that when I send it out, our email server thinks I'm spamming! By using Mail Chimp, we hope to avoid that problem. Also, I'm finding that I can format an email to look like a "real" newsletter and insert pictures! There are also great links to our facebook page, our price page and a nifty little button to forward to someone else. Hello, 21st century!
Here is link to the new format if you'd like to see what you're missing.
Here is the link to sign up for our Mail Chimp newsletter.
I'm also working on how to transfer the email newsletter over to blogger (including the links) - give me a few weeks and I'll be there!)
Lard and Tallow?
Over the last few months, several of you have asked about lard or tallow. We do have both available - however they are NOT rendered. Because we don't currently have a licensed kitchen, we can't render the lard and then sell it. However, each can be purchased unrendered for $5/pound. I may get a little stingy with the lard though since we also use it in soapmaking. Rendering fats is really pretty easy. Google it and you will find all different kinds of tutorials (that's where I learned what to do - because you can find anything on the internet, right?). My favorite method is the crockpot! We use lard and tallow for allll kinds of things - frying eggs, in the deep fat fryer (tallow makes the best fries - just like McDonald's use to be), in cookies, in doughnuts, well, you get the picture. Here is a great article about the benefits of pastured raised lard - so much better for us than Crisco! (in moderation, of course!)
Upcoming Delivery Dates
We are currently working on a delivery schedule for 2014 and based on the feedback we got from our Survey Monkey survey, we are planning on making monthly trips east (to Wichita) and west (to Dodge and possibly Garden). Added to that will be a quarterly trip to the Olathe area.
For now though, this is what we have planned:
December 6th - Dodge City (tentatively), Greensburg and Pratt
December 11th - Dodge City, Lindsborg, McPherson
December 17th - Wichita (including Greensburg and Pratt)
Don't worry, I'll send out reminders!
Beef
Beeves won't be ready for the processor until mid-June. If you find that you're going through beef faster than you anticipated or have sampled our beef and found out what I already knew - Kurt raises the best beef around - we do have a few options to see you through until June.
1. We offer several samplers (usually 5-8 pounds) OR a beef bundle which is 50 pounds of your favorite cuts ($330). See our price page for more specific details.
2. We have a few pre-cut quarters. I've figured out dollars and pounds on all that we have left - a few of them are very large quarters (115+ pounds) and run $600-$650, a great deal on steaks!
Hogs
All of our December hogs are spoken for. However, we do still have some available in January. Holler if you want your name on one. We are changing the pricing on our hogs just a bit - it comes out to about the same money but makes it more fair to you and us because it will account for the size of the hog. We'll charge based on hanging weight ($2.10/pound) just like we have been on our beeves. This way if you get a smaller hog and less meat, you pay less. If you get a large hog, we get compensated for all the feed it ate.
Any smokers out there (not cigarettes, sillies - meat smokers!). Kurt is thinking about have a few smaller hogs processed, saving the bacon, tenderloin and ribs and then having the remaining meat cut into 4-6 larger cuts - perfect for the smoker and crowds. Interested, let me know.
How to Order
Several new customers have asked how to order. For right now, the best ways to place orders is by email or phone (although sometimes there may be kids in the background).
Farm funny
It's always hard to narrow it down to just one. Natalie has observed (and she doesn't miss much) "we're a family that likes to laugh a lot." We try.
Friday, we drove to Attica to spend part of the day with my mom. The girls walked downtown with Grandma to mail a letter and found out that Santa was coming to Attica that evening. "Please, please can we stay!!" After much pleading, we sent the children away so that we could make a good decision. While we were talking logistics without interruptions, the girls were planning their case in the basement - reasons why they should get to stay at Grandma's for the night. Even though we had made our decision, they insisted in presenting their case - in musical form. No logical, lawyerly argument. Not for my goobers. Nope, Broadway all the way baby.
Other items in the new newsletter that don't translate very well and you're missing out on some great pictures!
CHRISTMAS GIFT IDEAS
________________________________________
*Handmade soaps
*Gift basket - 3 soaps + bag
*Summer sausage
*Beef sticks
*Jerky
*Beef sampler
*Beef quarter
Check out our price page for more info.
PERFECT CUTS FOR ENTERTAINING
________________________________________
*Pork or Beef roast - both lovely centerpieces
*Whole roast chicken - not only great for the first meals but can you say chicken & noodles!
*Ground beef - can be used in so many ways - chili, Mexican, spaghetti. . . . .
*Pork loin - perfect for pulled pork - yummmm!
*Super special meals - Standing rib roast - heaven in your mouth!
Only 3 left in stock!
*Holiday breakfasts - bacon or zesty breakfast links
Let us know how you like our new format.
Happy December!
Andi
Saturday, November 23, 2013
Thanksgiving week
Greetings this Thanksgiving week!
Thanks you so much for your patience as our hens take a short break this winter. We've had to ration eggs out to many of you. By spring, we should be good to go - 80-100 pullets will start laying AND we will be starting another batch of pullets as well. By late summer, we intend to have about 250 layers. We hear your desire for farm fresh eggs but it takes us just a bit to adjust our output.
Oh my! This week it got cold! No slow transition to ease into the freezing winter (or "finter" as Natalie is calling it - a cross between fall and winter). This week was full bore winter. I'm not a huge fan of the cold - I hate to wear coats - BUT I also know it's a necessary time of rest for us, the land and the animals.
This week, we'll travel to Johnson (where western Kansas really is) to be with Kurt's mom's family. I thought I lived in SW Kansas until Kurt took me out there - we can go 3 hours west and STILL be in the state!
The creative, problem-solving juices are flowing. Stay tuned for big news!
From our facebook page this week:
Can you believe Thursday is Thanksgiving?! I love to be in the kitchen without a real schedule. We might eat at noon or 2 depending on how the cooking progresses! What is your favorite part of Thanksgiving?
Holiday giveaway #2 - Tell me your favorite part of Thanksgiving and you'll be entered to win a package of our zesty breakfast links to enjoy Thanksgiving morning. Share our status and you'll be entered again.
Deadline: Monday, November 25th at 6:00 Winner will be picked using random.org
It's not too late to enter - just leave a comment in the comment section and then go to https://www.facebook.com/pages/Dale-Family-Farms/295881491632 and like us on facebook for daily updates.
We'd also appreciate it if you'd take a few minutes and take our survey if you haven't already. We're trying to make our farm even better and serve your needs.
https://www.surveymonkey.com/s/Z5W3Y6X (email me at thedales@unitedwireless.com if you take the survey and I'll send you a 2 oz bar of soap)
Need some Christmas ideas? Here are a few straight from the farm:
*Summer sausage, beef sticks, jerky
*Links (hot, sweet, brats, beer brats)
*SOAP - we also make some lovely gift baskets that include a ramie soap bag to wash with
*Sampler packages
*A beef quarter for those people you really, really love!
*Gift certificates for any amount
Story from our dinner table - Our dinner table is a noisy, boisterous, active place. I try to teach manners but often it's just a bit chaotic (or at least that's how it appears to the only child. It never seems to phase Kurt much). One evening this week, we were going to share with the girls some of our brainstorming ideas.
Kurt: Girls I want to share something with you.
Anna: We're going to have a BA-BY?!?! Yay!!
(at which point, Natalie and Anna start chanting BA-BY, BA-BY)
Kurt: No, no, I was going to tell you we are thinking about test-driving a bus or deli-
BA-BY!
BA-BY!
Kurt: NO, NO! I never said baby. We are NOT having a baby.
BA-BY!
BA-BY
Mostly, I just laughed and then I emailed Anna's kindergarten teacher to make sure she knew we were not expecting.
Side bar - Kurt quickly changed the topic when Natalie asked "Why would it be your baby? What do you have to do with that?" Ay yi yi - I have some work to do.
How have your dinners been?
Thanks you so much for your patience as our hens take a short break this winter. We've had to ration eggs out to many of you. By spring, we should be good to go - 80-100 pullets will start laying AND we will be starting another batch of pullets as well. By late summer, we intend to have about 250 layers. We hear your desire for farm fresh eggs but it takes us just a bit to adjust our output.
Oh my! This week it got cold! No slow transition to ease into the freezing winter (or "finter" as Natalie is calling it - a cross between fall and winter). This week was full bore winter. I'm not a huge fan of the cold - I hate to wear coats - BUT I also know it's a necessary time of rest for us, the land and the animals.
This week, we'll travel to Johnson (where western Kansas really is) to be with Kurt's mom's family. I thought I lived in SW Kansas until Kurt took me out there - we can go 3 hours west and STILL be in the state!
The creative, problem-solving juices are flowing. Stay tuned for big news!
From our facebook page this week:
Can you believe Thursday is Thanksgiving?! I love to be in the kitchen without a real schedule. We might eat at noon or 2 depending on how the cooking progresses! What is your favorite part of Thanksgiving?
Holiday giveaway #2 - Tell me your favorite part of Thanksgiving and you'll be entered to win a package of our zesty breakfast links to enjoy Thanksgiving morning. Share our status and you'll be entered again.
Deadline: Monday, November 25th at 6:00 Winner will be picked using random.org
It's not too late to enter - just leave a comment in the comment section and then go to https://www.facebook.com/pages/Dale-Family-Farms/295881491632 and like us on facebook for daily updates.
We'd also appreciate it if you'd take a few minutes and take our survey if you haven't already. We're trying to make our farm even better and serve your needs.
https://www.surveymonkey.com/s/Z5W3Y6X (email me at thedales@unitedwireless.com if you take the survey and I'll send you a 2 oz bar of soap)
Need some Christmas ideas? Here are a few straight from the farm:
*Summer sausage, beef sticks, jerky
*Links (hot, sweet, brats, beer brats)
*SOAP - we also make some lovely gift baskets that include a ramie soap bag to wash with
*Sampler packages
*A beef quarter for those people you really, really love!
*Gift certificates for any amount
Story from our dinner table - Our dinner table is a noisy, boisterous, active place. I try to teach manners but often it's just a bit chaotic (or at least that's how it appears to the only child. It never seems to phase Kurt much). One evening this week, we were going to share with the girls some of our brainstorming ideas.
Kurt: Girls I want to share something with you.
Anna: We're going to have a BA-BY?!?! Yay!!
(at which point, Natalie and Anna start chanting BA-BY, BA-BY)
Kurt: No, no, I was going to tell you we are thinking about test-driving a bus or deli-
BA-BY!
BA-BY!
Kurt: NO, NO! I never said baby. We are NOT having a baby.
BA-BY!
BA-BY
Mostly, I just laughed and then I emailed Anna's kindergarten teacher to make sure she knew we were not expecting.
Side bar - Kurt quickly changed the topic when Natalie asked "Why would it be your baby? What do you have to do with that?" Ay yi yi - I have some work to do.
How have your dinners been?
Sunday, November 17, 2013
Slowing down
Life is slowing down a little on the farm (if it ever slows down with 3 active kids!) All of the broilers are in the freezer for the season, turkeys are delivered, goats went to the sale barn, the one act has performed and it's time to slow down a little and start planning for next year.
We have some really nice cuts of meat if you're looking for something special to entertain with this holiday season: pork tenderloin, standing rib roast, hams, and roasting chickens.
For those comfort meals (which we are always looking for this time of year):
*soup bones which make all kids of great soups
*roasts - great the first time around and leftovers make great beef and noodles
*chickens - roast them the first time and then use leftovers for chicken and noodles.
*all kinds of sausage which make great breakfasts!
Kurt will be hauling a few hogs to Krehbiels in mid-December. Please let me know ASAP if you'd like to put your name on a half or whole. He will also be taking hogs in again in January.
Keep your eyes out for a used stove (cheap), stainless steel counter tops (cheap), stainless steel sinks (yep, cheap again). We're starting to do some planning for some on farm storage with a kitchen area but don't want to buy new to furnish it. We know that many of you have connections that we don't. If you hear of something, please let us know!
Friends of the Farm: Remember at the end of the year, we'll look at each customer's total purchases and if you've ordered over $500 (not including tax), you'll receive a coupon for 5% off one purchase in 2014. If you've ordered over $1000, you'll receive TWO 5% off coupons to use on 2 separate purchases.
Stories from the farm - About the first of November, I always wonder what on earth have I done as we pull together the last pieces of a One Act play at the high school. I'm not home near enough and the laundry grows exponentially. Friday night I remembered why I do it - our high school forensics students were amazing - they made me cry and I know how the story ended. What a blessing it is to work with these kids!
If you get a chance this week, check out the moon!
We have some really nice cuts of meat if you're looking for something special to entertain with this holiday season: pork tenderloin, standing rib roast, hams, and roasting chickens.
For those comfort meals (which we are always looking for this time of year):
*soup bones which make all kids of great soups
*roasts - great the first time around and leftovers make great beef and noodles
*chickens - roast them the first time and then use leftovers for chicken and noodles.
*all kinds of sausage which make great breakfasts!
Kurt will be hauling a few hogs to Krehbiels in mid-December. Please let me know ASAP if you'd like to put your name on a half or whole. He will also be taking hogs in again in January.
Keep your eyes out for a used stove (cheap), stainless steel counter tops (cheap), stainless steel sinks (yep, cheap again). We're starting to do some planning for some on farm storage with a kitchen area but don't want to buy new to furnish it. We know that many of you have connections that we don't. If you hear of something, please let us know!
Friends of the Farm: Remember at the end of the year, we'll look at each customer's total purchases and if you've ordered over $500 (not including tax), you'll receive a coupon for 5% off one purchase in 2014. If you've ordered over $1000, you'll receive TWO 5% off coupons to use on 2 separate purchases.
Stories from the farm - About the first of November, I always wonder what on earth have I done as we pull together the last pieces of a One Act play at the high school. I'm not home near enough and the laundry grows exponentially. Friday night I remembered why I do it - our high school forensics students were amazing - they made me cry and I know how the story ended. What a blessing it is to work with these kids!
If you get a chance this week, check out the moon!
Sunday, November 10, 2013
Time for something different
Good morning!
It's time to make a few changes in the Cattle Rattle (and some aspects of the farm!).
Between school and life, trying to publish a Cattle Rattle every month just seems a bit overwhelming right now. Soooo . .. . I'm going to work at sending an update out weekly on Sundays. It will include updates on product, changes we're making and a story or two from the farm.
Beef: We are well stocked for the winter and have several quarters and bundles available if you're looking for beef to get you through until June when we'll take our grass-fed beef to the processor again.
Chickens: The chicken season ended in mid-October. A little later than we're used to and some of our last birds got pretty large. There are some very nice 5-6 pound roasting birds in the freezer. We also have smaller birds and lots of chicken parts - wings, thighs, drumsticks and boneless/skinless breasts. We are well stocked here too and expect to be able to keep chicken in stock through June when we will have birds on pasture again.
Turkeys: Oh what a season! We started with 50 poults and put 12 in the cooler. We must come up with a better way to raise turkeys if we're going to continue to sell them.
Pork: It's so good to have freezers stocked with pork again! We do still have some bacon in stock (Kurt hid a box in another freezer). We also have some beautiful hams that would make great centerpiece dishes this holiday season. Kurt will be hauling hogs to McPherson in the middle of December and again in January. If you would like to have your own supply of pork in your own freezer, let me know and we can put your name on a whole or half hog.
Holiday meals: We have many cuts that would be great for entertaining! Pork tenderloin, hams, roasts are quick and easy. We have 3 beautiful standing rib roasts - we can't wait to enjoy ours at our "employee dinner."
Gifts: It's really, really too early for me to think about Christmas time BUT Dale Family Farms has some great gift options available:
*Any cut of meat - steaks make great gifts though
*Gift certificates - you pick the dollar amount
*Summer sausage, jerky and beef sticks make great stocking stuffers or gifts for the men in your life
*All kinds of links - again great for those guys you love
*Homemade soap - we have many scents and they make great soaps for teachers and other women you want to pamper
*Gift baskets - I can put together baskets with jerky, etc AND I have some really nice ones with 3 bars of soap and a raffie bag that holds the soap.
Story from the farm: Kurt and I went to the Kansas Rural Center's Farm and Food Conference last Saturday and really enjoyed ourselves. We made several great connections and it got the creative juices flowing again - trying to figure out how we can do it better - on the farm and serving you. The ideas have turned a bit wild - a small school bus as a delivery van to make Schwann's like deliveries into the city - each seat could hold a few coolers and you could place your order ahead of time or add to your order based on availability; more on farm storage - hmmm. . . . what could we use there? We'll keep you posted!
Oh, and if you see Kurt, ask him about our freezer woes this past month. We saw way to much of Sears this month.
Enjoy these fall days!
It's time to make a few changes in the Cattle Rattle (and some aspects of the farm!).
Between school and life, trying to publish a Cattle Rattle every month just seems a bit overwhelming right now. Soooo . .. . I'm going to work at sending an update out weekly on Sundays. It will include updates on product, changes we're making and a story or two from the farm.
Beef: We are well stocked for the winter and have several quarters and bundles available if you're looking for beef to get you through until June when we'll take our grass-fed beef to the processor again.
Chickens: The chicken season ended in mid-October. A little later than we're used to and some of our last birds got pretty large. There are some very nice 5-6 pound roasting birds in the freezer. We also have smaller birds and lots of chicken parts - wings, thighs, drumsticks and boneless/skinless breasts. We are well stocked here too and expect to be able to keep chicken in stock through June when we will have birds on pasture again.
Turkeys: Oh what a season! We started with 50 poults and put 12 in the cooler. We must come up with a better way to raise turkeys if we're going to continue to sell them.
Pork: It's so good to have freezers stocked with pork again! We do still have some bacon in stock (Kurt hid a box in another freezer). We also have some beautiful hams that would make great centerpiece dishes this holiday season. Kurt will be hauling hogs to McPherson in the middle of December and again in January. If you would like to have your own supply of pork in your own freezer, let me know and we can put your name on a whole or half hog.
Holiday meals: We have many cuts that would be great for entertaining! Pork tenderloin, hams, roasts are quick and easy. We have 3 beautiful standing rib roasts - we can't wait to enjoy ours at our "employee dinner."
Gifts: It's really, really too early for me to think about Christmas time BUT Dale Family Farms has some great gift options available:
*Any cut of meat - steaks make great gifts though
*Gift certificates - you pick the dollar amount
*Summer sausage, jerky and beef sticks make great stocking stuffers or gifts for the men in your life
*All kinds of links - again great for those guys you love
*Homemade soap - we have many scents and they make great soaps for teachers and other women you want to pamper
*Gift baskets - I can put together baskets with jerky, etc AND I have some really nice ones with 3 bars of soap and a raffie bag that holds the soap.
Story from the farm: Kurt and I went to the Kansas Rural Center's Farm and Food Conference last Saturday and really enjoyed ourselves. We made several great connections and it got the creative juices flowing again - trying to figure out how we can do it better - on the farm and serving you. The ideas have turned a bit wild - a small school bus as a delivery van to make Schwann's like deliveries into the city - each seat could hold a few coolers and you could place your order ahead of time or add to your order based on availability; more on farm storage - hmmm. . . . what could we use there? We'll keep you posted!
Oh, and if you see Kurt, ask him about our freezer woes this past month. We saw way to much of Sears this month.
Enjoy these fall days!
Monday, September 9, 2013
September Shorty
Good evening!
I had BIG plans for this month's newsletter complete with engaging anecdotes, product updates and weather reports. However, I also started a new "part-time" job in August - I really don't think there is such a thing as a part-time teacher - and I'm just a bit overwhelmed. I often tell my oldest that there are times where "all you can do is all you can do." Tonight, I'm taking my own advice - all I can do is a short update and that's it. Next month, we'll have party stories to share, fall updates and product specials to share.
I do have just a handful of items that I MUST share with you:
*PARTY ON THE FARM - please come! We'll love to have you here on September 28th. We'll have live music, good food and great company if you come! Bring a side dish to share and lawn chairs to hang out in. Email me if you have questions or need directions. And in the same vein of my first paragraph, this is the first year we've hosted where I have worked off farm. The porch might not be repainted (maybe twinkle lights will hide the few rough spots??) and you won't be able to peek in the girls' rooms or basement BUT the spirit of hospitality will be very present. This gathering is one of the highlights of our year and we can't wait for you to join us!
*Soap is in full production as I gear up for the party and Christmas. I'm wrapping them a little more formally and they make lovely gifts for all kinds of occasions.
*Delivery dates - we will be through Greensburg, Pratt, Wichita, and Olathe this Friday (9/13). Email me ASAP if you'd like to place an order. While a piece of this trip is business, Kurt and I also get to go to a wedding and celebrate our anniversary a few weeks early - the actual date is 9/27, the night before our big shin-dig. One more reason for you to come celebrate with us. Sixteen years is worth a party!
*Chickens - we have fresh chickens available this week, next and the week of the party. Let me know if you'd like some.
*We will have bacon in about a month - did you just hear the heavenly choir singing? Thank you for your patience on this one.
*Hogs will go to the processor again late November/early December. Reserve yours now.
*Turkeys. We've started a waiting list. Kurt wants to see how they do the next month or so before we promise any more. We'll keep you posted.
Hmmm . . . I think that's all you HAVE to know this month. Take care and we'll see you on the 28th!
I had BIG plans for this month's newsletter complete with engaging anecdotes, product updates and weather reports. However, I also started a new "part-time" job in August - I really don't think there is such a thing as a part-time teacher - and I'm just a bit overwhelmed. I often tell my oldest that there are times where "all you can do is all you can do." Tonight, I'm taking my own advice - all I can do is a short update and that's it. Next month, we'll have party stories to share, fall updates and product specials to share.
I do have just a handful of items that I MUST share with you:
*PARTY ON THE FARM - please come! We'll love to have you here on September 28th. We'll have live music, good food and great company if you come! Bring a side dish to share and lawn chairs to hang out in. Email me if you have questions or need directions. And in the same vein of my first paragraph, this is the first year we've hosted where I have worked off farm. The porch might not be repainted (maybe twinkle lights will hide the few rough spots??) and you won't be able to peek in the girls' rooms or basement BUT the spirit of hospitality will be very present. This gathering is one of the highlights of our year and we can't wait for you to join us!
*Soap is in full production as I gear up for the party and Christmas. I'm wrapping them a little more formally and they make lovely gifts for all kinds of occasions.
*Delivery dates - we will be through Greensburg, Pratt, Wichita, and Olathe this Friday (9/13). Email me ASAP if you'd like to place an order. While a piece of this trip is business, Kurt and I also get to go to a wedding and celebrate our anniversary a few weeks early - the actual date is 9/27, the night before our big shin-dig. One more reason for you to come celebrate with us. Sixteen years is worth a party!
*Chickens - we have fresh chickens available this week, next and the week of the party. Let me know if you'd like some.
*We will have bacon in about a month - did you just hear the heavenly choir singing? Thank you for your patience on this one.
*Hogs will go to the processor again late November/early December. Reserve yours now.
*Turkeys. We've started a waiting list. Kurt wants to see how they do the next month or so before we promise any more. We'll keep you posted.
Hmmm . . . I think that's all you HAVE to know this month. Take care and we'll see you on the 28th!
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