This is something that has been in the works for years, so we’re glad to have finally put the pieces together to announce it.
Two winters ago we realized that we were at the point where we needed to increase the size of our beef herd, our pig herd, and our chicken flock. And we wanted to add turkeys. But we didn’t have the capital to spend in so many areas, nor were we seeing enough profits to be able to hire helpers to assist with the inevitable increase in workload. We have friends at Cairncrest Farm in West Winfield who were also facing the same decision point.
We decided, based on our land resources, our interests, and our family situations to work cooperatively. We each still have our own cattle herds, but we have been providing Cairncrest with poultry for them to sell, and Cairncrest has been providing us with lamb. As of this month, we are beginning to transition our pork to Cairncrest pasture raised pork.
This arrangement has been helpful to both farms as it has allowed us to pursue our goals while finding a way to focus on fewer things. Diversified farming is great, until it isn’t. In the new arrangement we each have several enterprises, but we’ve been able to back away from the stress of trying to maintain too many different enterprises. It has been apparent on both ends that we’ve been able to make improvements in the care and attention we can give to our farms because of this increased focus.
We miss having the pigs around, and who knows, maybe we’ll have some back here eventually. As you look at our store listing for pork, you’ll see that a few items are marked as coming from Cairncrest Farm. During this winter and spring we’ll exhaust most of our Wrong Direction Farm items and as we do, we’ll transition to Cairncrest Farm.
On the production side, we are very much of a kindred spirit with Cairncrest. If you liked our pork for how it tasted and for how it was produced, we’re confident you’ll be pleased with Cairncrest pork. The pigs are truly pasture raised, getting a significant portion of their nutrition from foraged feed. More info on Cairncrest’s pigs is available here.
We appreciate all of our customers who’ve come along with us over the past nine years as we’ve worked our way through various manifestations of Wrong Direction Farm. We love to farm, but finding the business model that works is difficult. We’re grateful for all our supporters who keep ordering month after month.
I slipped out the door yesterday with only a light wool jacket over my work clothes. Even then, I wondered if I had over dressed; with temperatures kissing 60, it felt like a late April morning: saturated ground, swollen streams, thawed earth smells, and gamboling cattle.
By the time I had opened the next row of hay bales, rain had begun to fall and a vivid rainbow had developed. By the time I made it back to the house through the shower, I was thankful to have the protection of my wool jacket.
A few days ago I was feeling that restless itch to start working on a new project. I get that way when things are quiet for a few consecutive days. Then within quick succession, fourteen new cattle arrived from the neighbor’s farm, the farm truck lost all its lights due to wiring problems, the tractor’s loader control valve had to be replaced, the family car needed the engine pulled, the oven stopped working, I had to go out plowing snow, the big Christmas rush of orders came in, the aforementioned new cattle broke down their fences, et cetera.
I’m wondering why I ever dared to think I needed to go looking for more things to do. It reminds me of asking Rachel’s grandfather why he started his farm. His deadpan reply, “Well, running my store only kept me busy twelve hours a day, so I needed something else to occupy the rest of my time.”
Note that with Thanksgiving coming up next week, we’ve added an extra Saturday delivery to our schedule. Orders for home delivery this Saturday need to be placed by tomorrow (Thursday the 21st).
We also have a delivery next Tuesday. If you want your turkey delivered on Tuesday, you might be pushing the limits for thawing to be ready for Thanksgiving, especially if you are planning on brining the turkey. Get in touch with me this weekend and we can discuss your options. For customers who want a turkey delivered on Tuesday, we can begin to thaw it in our walk-in cooler and ship it with less ice so it arrives at your house on Tuesday cold but partially defrosted. Give me a call at 518-588-2633 to discuss this option because it requires some pre-planning on our end. Smaller items, like whole turkey breasts can be shipped fully frozen since they don’t require as much time to thaw. All orders for Tuesday delivery must be in to us by Sunday night.
Please note that we won’t have our usual Friday delivery next week because the shipping networks are closed for the Thanksgiving holidays.
Best wishes to all of our customers for an enjoyable Thanksgiving with the people you love. If you take any pictures of your Wrong Direction Farm turkey, please send them our way. We always enjoy seeing what everyone creates with the food we raise.
Just a few pictures from around the farm this October.
I’m not a wilderness food forager by any measure, but I’m making baby steps in that direction. This weekend I found a new-to-me mushroom, the shaggy mane, growing in a patch of well-rotted wood chips. There was also a small, dense puffball (growing rather later than most) nearby.
A few of the shaggy manes were overripe, so I had to trim off dark frills, but I didn’t pick any that had gone fully blackened. Rachel and I both preferred them over puffballs, but I’m not sure that they’d truly rate as any kind of culinary delicacy. So for now, my three edible mushrooms on the farm are: chanterelles in summer, puffballs in September, and Shaggy Manes in October.
Philistine though the admission reveals me to be, none of these mushrooms do much for me. I don’t think anyone actually enjoys puffballs, but I know that some people gush over chanterelles. Perhaps the problem is in my palate; more likely the problem is in my cooking skill. I’ll still keep trying to enjoy them. I like the idea of liking these mushroom varieties.
I’ve been receiving questions about Thanksgiving turkey orders, so here’s the broadcast message: Turkeys for Thanksgiving sales will be listed on Friday Nov 1st. Simple enough, right?
Marketing experts tell me I should make this into a launch event, with a steady email campaign to build up excitement, a frenzied, almost panicky tone to my communications, and lots of emphasis about scarcity and FOMO (“almost sold out”, “get yours before it disappears”, “last year we sold out in the first 72 hours”, etc). I should also offer secret coupon codes if anyone sends me an email address so I can pester them for years to come. And I should offer a free product with a large enough shipping charge to cover the price of the freebie.
I know I need to improve my marketing because farm sales have been limping along the last few months. But it is hard to come to terms with the conventional wisdom that reduces marketing to behavioristic manipulations. Marketing, both traditional and digital, seems to be built upon the same logic as conventional row-cropping and confinement livestock farming. Production volume is the ultimate arbiter of success, customers should be reduced to idealized widgets, and individual preferences and group diversity are ignored in favor of monocropping a preset product offering. Consumers get herded into narrow marketing funnels to create predictable outcomes for each one that passes through. I’d like to think there’s a better way to market the farm without feeling sleazy, but my past experience tells me that I’m prone to pursuing unachievable ideals.
So sign up now for my free newsletter where I’ll tell you the top 5 secrets to cooking a delicious Thanksgiving turkey, plus I’ll give you exclusive access to members-only content where top chefs share their turkey tips, plus I’ll send you my grandmother’s special stuffing recipe. But wait, there’s more. Sign up today and you’ll get early access to our turkey preorder event before we open it to the public. And be sure to use our 10% off coupon code.
Yeah, I can’t pull that off…
By the old milkhouse we have a prolific crabapple. Every year a few of its buds bloom in the fall.
Each hapless flower is a defiance, no mild acceding to inevitable winter. We smile seeing in each one an impudent opening of hope. All good stories have a doomed protagonist.
We’ve been taking pictures of the tom turkeys as they’ve grown and become more photogenic (in their peculiar blue-faced, snoody, wattly, caruncly way), but we haven’t gotten around to posting them. So I’ll unload a bunch of turkey pictures all at once. Enjoy!
Our ATV is thirteen years old and is starting to show its age. It had plenty of wear and tear when we bought it, but I’m sure its life around here has been harder than whatever the previous owner put it through. But for all its wear and tear, it is one of the most useful tools we have on the farm. It gets used for all sorts of transportation, but it is most valuable for cattle grazing management. This is the case because the herd can at times be a long walk from the house and because we have a lot of posts and reels to carry while building each day’s grazing paddocks. We’ve made a few simple customizations that make fence work more efficient.
Early this spring I built a guard that allows us to drive over electric fences. This saves a surprising amount of time and hassle. I had seen some pictures of farmers in New Zealand using these, but I’ve never seen one in person so I didn’t quite know what to expect when building mine. Call it either beginners luck or uncanny engineering skill, but it seems I landed on a good design for the slope and curves on my first try. The guard is built from 3/4″ EMT conduit. It starts out in front of the ATV higher than the normal fenceline on our farm, and the curve of the tubing pushes the wire down and under the vehicle. I carried the conduit the full length of the belly and out the back, to prevent the wire from snagging on some of the undercarriage surfaces.
On the front we’ve mounted milk crates for storage. Yes, I know the crates have warnings “USE BY OTHER THAN OWNER PUNISHABLE BY LAW”, but we actually came by them honestly from a milk bottling plant that was throwing out their cracked crates. I cut out the damaged sides and bolted them together to make a work basket. We use it for holding fence posts and bungee gates. The basket also has a brace for carrying a fence reel so we can unwind polywire while driving. Extra reels and posts can be strapped to the rear platform, allowing us to zip around with four reels and a hundred posts.
During most of August I had the ATV all in pieces in the driveway. It was due (overdue) for a complete suspension overhaul. We literally drove it until the wheels came off, at which point I couldn’t put the repairs off any longer. Finding time for the job was challenging so I chipped away at the project, dragging it out over weeks. I ended up repairing:
- Front ball joints, wheel bearings, bushings, tie rod ends
- Rear CV axles, bushings
- Brake pads
- Front propshaft u-joints
- Exhaust manifold studs (several had walked themselves loose)
- Battery box (it cracked, letting the battery fall through the chassis!)
- Loose bolts and plastic panels all over the place
The repair job kept growing as I dug deeper into the machine, but I’m glad I stuck with it. With all the other projects going on, I was sorely tempted to send the machine to an upcoming equipment auction. I’m glad I stuck with it though. Working with a lightweight ATV is far easier and faster than trying to do fieldwork in a heavy pickup truck or tractor. The way we’ve set up the machine, all the needed supplies are within arm’s reach and we can hop off and on the machine in seconds. Having it up and running well again, I’m reminded of how useful it is.
I’ll call your attention to my seat repair. The vinyl on the seat has cracked and torn, giving us soaked butts on rainy days. Duct tape to the rescue. As Red Green said, “Remember, this is only temporary. Unless it works.”