Wow, how things have grown this year! My fields are so far ahead of schedule that it would make more sense for me to start deliveries a week early and rethink the scheduling of the season opening feast. SO, next Wednesday will be our first drop:)
New members: please let me know if You have delivery logistics questions.
Continuing members: please let me know if there are any changes that you’d like to make regarding delivery.
Cheers,
FT
- 2012 FARMER T SEASON OVERVIEW-
Dear FT Gang,
Oh, to be able to capture the Berkshire Spring! The scent of fresh green pasture, the gentle drizzle of rain on freshly planted seedlings, bee colonies setting out for the seasons first forage and the abundance of new life getting to it’s feet and seeing the world for the first time. To pack up all that I am enjoying, and all that I enjoy thru the harvest season, into a Farmer T box……..
Ok, enough of the revelry for now, let’s get on to the fast approaching 2012 season. Susannah and I are now fairly settled into our new place on the Hawks Farm, just across the Deerfield River from the Totman Farm. We are hard at work on realizing our dream of a self-sufficient farmstead, the type of which our pioneering ancestors fashioned into a successful way of life for over two centuries. It was simple: grow it, raise it, ‘put it by’ for the winter. It is to this simple yet lofty goal (with a few modern twists) that we aspire. And it is from this principle that I draw a framework for this year’s ‘journey thru the harvest season’, a season with as much focus in the kitchen cooking and baking as in the field cropping and tending to animals.
New this year:
Our own pastured Belted Galloway beef and Berkshire pork, heirloom beans for my special FT chili con carne or Susannah’s family baked beans recipe, FT homemade nut butters, specialty asian greens like shiso (great for sushi), and juicing! I have over cropped handsomely this year as insurance against the likes of last year’s natural disaster. So for those of you who would like an occasional or regular juicing box it will be made available to fit your need. I will also offer as much of the FT mixes (rice, pancake, etc.), as each member requires. I would rather that members have a stock of what they prefer (to always have on hand and to help get through the next lonely farmer-less winter J) as opposed to building up what you happen to receive. Just let me know your preferences and I’ll make the accommodation. I, for one, go through much more brunette rice and pancake mix than the others. Baking; there is no better bread than a home baked loaf, and it is so easy to make! Thus, this year, I will be offering as much local and organic flour as each member requires for their family along with an abundance of simple bread, cake, tart and cookie recipes to make us all look like pros. Helping to whip this all up into something special are Judy Wong and Chef Raimund Serba, this year’s recipe/blog contributors!
Then, of course, there is the ‘FT Feast’. This past fall’s feast was a big hit! Therefore, this year I am feeling that both a pre-season as well as a post-season ‘FT Feast’ are in order. The season will kick off with a spring ‘FT Feast’ on or near the first Wednesday of June (time/venue TBD). There will then, as last year, be an autumn ‘FT Feast’ to bring everyone together on Saturday October 27th. More details will follow.
What Membership Means:
Membership in our community marks a commitment to being personally involved with the procurement of fresh, healthy food through direct purchasing from the rural farmer producer. By supporting small farms we are able to realize unsurpassed quality and value while making a truly meaningful economic contribution to the farmers in our network. It is a thrill, for me personally, to be able to facilitate such a meaningful transaction.
A few of the farms on board for 2012:
Totman Farm - I now crop an array of heirloom vegetables on the Totman farm that will make up the majority of this year’s produce. Yes, the blockbuster tomatoes and melons along with lots of new surprises will be in the offering this time around.
Hawks Farm - It just so happens that my wife Susannah’s family farm lies just across the Deerfield River from the Totman farm! On Hawks Farm we produce maple syrup, raise grass fed Belted Galloway beef, and pastured Berkshire pork.
Rainbow Harvest Farm - David Paysnik is, in my opinion, the most knowledgeable produce farmer in these parts. He has been my vegetable growing guru for the last three years as I have learned the ropes. During the crazy rains and flooding last year that brought so much damage to many of the farms in the area, it was David who saved my/our season. This year he will be a regular provider.
York Farm - This diversified farm is a real old world gem as are its owners Launie and Tony York. I love their fresh eggs, which are most always in short supply so I stop by regularly. They also seem to enjoy my visits since making fun of the urban fellow turned farmer seems to be their sport.
Clarkdale Orchards- Direct neighbors and simply the best peaches, pears, grapes, plums, apples and cider around!
South River Miso - Have been making traditional wood fired Japanese miso along the banks of the South River since the mid 1970’s. A truly unique company and product, I am fortunate to call them neighbors.
Warm Colors Apiary - Jim Conlon is head of the western Mass apiary association and my beekeeping mentor. This season Warm Colors will be providing several distinct varieties of raw unpasteurized honey immediately after a given blossoming season. We are lucky to be able to get our hands on this yummy stuff.
Side Hill Farms - Produces an absolutely addictive grass fed cow’s milk yogurt. A huge hit every year.
Vermont Cheeses- Last year I broke down and started procuring small farm cheeses from just over the border in Vermont. They were so popular I can’t see not including them again.
Misty Knoll Farm - Amazing free-range chickens and Thanksgiving turkeys!
El Jardin Bakery- Yes, the maple granola will still be flowing.
And the list goes on and on……….
All of the above mentioned adhere to exceedingly high quality farming practices and are part of a strong new voice in Berkshire farming. It is a privilege to be able to procure from each and every one of these small farms.
The Packages:
-The ‘Omnivore’ is the ‘Full Monty’ of seasonal farm fresh produce and fruits, pastured/free range meats and locally procured pickles and preserves, straight from the chicken coop eggs, dairy products, organic grains and legumes. Juicing boxes available upon request.
-The ‘Herbivore’ is a vegetarian’s delight that includes all the above save for the meats.
2012 Delivery Season:
-The season will kick off with a spring ‘FT Feast’ on or near the first Wednesday of June (time/venue TBD). Box Deliveries will start on the following Wednesday and will continue weekly thru October 17th. There will then, as last year, be an autumn ‘FT Feast’ to bring everyone together on Saturday October 27th. And finally, of course, a teary-eyed pastured turkey delivery just before Thanksgiving.
2012 ‘To Your Door’ Pricing:
(Please contact me if you are interested in tailoring a payment plan. For those of you with existing plans please feel free to do the same this season)
Omnivores- 5,000
Herbivores- 4,400
Payment:
Please make all payments in the form of checks payable to ‘Farmer Totman’ and post to:
Christopher Totman
119 Hawks Rd.
Shelburne MA 10370
I am thrilled at the response and feedback from my 2011 season. All those positive texts and mails have inspired and informed me to refine aspects of my offering and service that will surely make the 2012 season even tastier. Can’t wait to get started.
Please feel free to reach out with any questions you might have by mailing me at christotman@yahoo.com.
Peace,
Farmer T
