Spring Gardens, Fruit Trees & Volunteers

February 27, 2018

These past two weeks we have been very focused on expanding our gardens and getting seeds in the ground including garlic, onions, kale, spinach, etc. Also, we have been focusing on planting additional fruit trees and bushes.  We are very excited to see what grows throughout the spring and summer and look forward to sharing our bounty with our customers.  We also have begun welcoming volunteers from the WWOOF USA program again this year.  We currently have a girl from Austria who will be staying with us for two weeks.  Having additional help even for a few weeks can make a huge difference.  It is also great to meet new people and hear about their life experiences and allow our children to experience different languages, cultures and norms.  We have also been adapting to life with two kids and have been enjoying seeing Willow and Henry bond.  There have been many sleepless nights in our household but with each new day we get a bit closer to a better schedule.  

We are also working on the final preparation efforts to have a brick oven installed in our outdoor kitchen in 2 weeks.  We will send pictures once this is complete.  With this will come new sourdough based products such as fresh  breads, pizza dough and more. Stay tuned!  We are also working on preparing the area where we are going to build our barn in June.  The Amish group that we work with to source cheese and butter has graciously offered to bring down a group of men and volunteer to help us build the barn.  So we have a lot of prep work to get ready for that to happen.  Therefore we are going to have a Volunteer Day on Saturday April 14th from 11am-4pm which will include a free hot lunch for anyone who volunteers.  This also happens to be our 2 year anniversary weekend for opening the farm so we are excited to be able to share this day with anyone that is open to volunteer a few hours.  We will be doing land clearing, trash removal and building prep so we ask that if you want to bring your children that they are 12 or older for safety purposes.  We hope to see you there!
Please find below additional product updates:

Beef:  We now have ground beef, hamburger patties and stew back in stock.  Also, we created a new product which is a beef and pork sampler that includes ground beef, hamburger patties, smoked bacon, fresh ground pork and breakfast sausage-mild (links). This is a great way to try our top beef and pork options. 

Chicken: We have plenty of chicken options in stock such as breasts, wings and leg quarters.  Also, Graham is going to be starting a fresh batch of chickens in a few weeks including Cornish Cross and Freedom Rangers.  Finally, there is no longer a limit on egg purchases! 

Dairy: We have mozzarella cheese and butter back in stock for this delivery. 

Duck: Blue Whistler Farm now has Duck Breasts and Whole Duck (small or large) available so we have added these items to our website for purchase. 

Garden Items:  We are in the process of planting several gardens full of onions and garlic and now have yellow onion bulbssweet onion bulbs and garlic bulbs available for purchase. 

Pork: We just finished a fresh batch of pork broth which is now available for purchase.  It was made using pork bones, organic carrots, organic celery and organic onions as well as a small amount of Apple Cider Vinegar. We think it turned out great and look forward to your thoughts. Also, our Sausage Sampler (featured below) is always a great option to try our top sausage products. Finally, if you have purchased our Cured or Smoked Bacon and felt that it was a bit salty, try soaking it for 5 minutes before washing it.  The bacon goes through a natural curing process with only salt and no nitrates or nitrites so it can taste a bit salty if it is not washed. 

Stew: We still have a few quarts left of Brunswick Stew so grab them while they last. 

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