Sunday, October 28, 2012

Holiday Turkey Notices

We still have reservations available for Thanksgiving turkeys. I do want to let folks know that if you have mailed in a reservation form, and want to make sure we've received it, keep an eye out for an email from us. I sent the first one just today, so if you didn't get it, check your spam folders just in case. I'll try to send a notice once a week, and certainly the week before Thanksgiving to remind folks who have reserved a bird to come and get them!

If you haven't reserved your bird yet, but want to, we still have spaces available. Check out the form on the left <---  right over there.  We also have the option of taking a credit card, though I don't have that on the form yet. You can either email the form to me with the following credit card info: Card number, expiration date, CCV number, billing zip code - or you can call me to give me that information over the phone.

But again, if you have sent in a reservation and want to know if we have received it or not, keep your eyes open for an email from us. If you don't get one, contact us right away and I can verify if we received your reservation.

Tuesday, October 23, 2012

Turkeys still available

We are getting a lot of calls regarding turkey reservations, and as of right now, we still have plenty of availability. The best bet will be in the 12-18 pound range this year, we may have some bigger, but I'll know better as we get closer.  If you are thinking about sending in the reservation form and deposit, never fear, we have room for you!!  Deposit form can be found on the sidebar to the left <---

Thursday, October 11, 2012

The "Food Movement" and Genetically Modified Foods

I try not to get too political here on the site, but wanted to share an article here written by Michael Pollan. The man understands food, and is part of the reason Long Shadow Farm is here today. Larry was very moved by his book, "The Omnivore's Dilemma" (and since he lent it to someone and lost track of it, I have not read it yet). But it started the wheels in motion for him.  See a list of Michael Pollan's Books here.

His latest article in the New York Time's regards California's Proposition 37, which is attempting to make food companies label foods that are genetically modified. I'm not a food scientist, but between my husband and I, we have a degree in science, a degree in engineering and one business degree. We understand science. We understand the risk of unleashing something that you can't control into the environment. We understand that when you put something out into the world - it can evolve and you might have the best intentions, but you don't know what it's going to do.

There are all sorts of examples of how we have impacted our environment by making something that is convenient for people. Entire populations of fish have become all female, because of hormones in our waterways from birth control pills. "Round up" ready crops have caused weeds to evolve into being resistant to Round Up, causing harm to crops, and creating the need for even more chemicals to control crops.

There are other folks out there, smart enough to know that healthy soil breeds healthy crops, and dousing everything with chemicals or messing with their DNA strands isn't required. Elliot Coleman and Joel Salatin (2 other reasons why Long Shadow Farm is here today) understand how to raise crops and animals without having to mess with their genetics, or use costly and risky chemicals to grow healthy food at good yields.

Anyhow, I may understand science, but I don't write about it as eloquently as others. California is a big state, and they sometimes can pave the way for political movements that other states might follow. I agree with them on this one. Consumers should know their risks and be able to make a choice. Label GMOs so that folks who disagree with it can choose to buy another product (which is why Big Ag is putting so much money into trying to shut this proposition down, it risks their profits!). Let's see what Michael Pollan has to say about it, as he is a better expert than I am, and a good writer:

Why California's Proposition 37 Should Matter to Anyone Who Cares About Food

Wednesday, October 10, 2012

What happened to Fall?

Autumn is my favorite season, always has been. I'm a northern girl, so the Fall brings a break from hot, stifling weather. It brings such great colors to the trees, and I miss the orange of the oak trees and the reds of the maples now that I live in Colorado.

I spend all summer waiting for "sweater weather", and it seems we have skipped over fall completely and have jumped into cold winter weather. One day, we were looking for the sun screen, the next we were lighting fires and coiling up hoses to put away for the winter.  It's such a shame!

Fall on the farm brings lots of work. There is harvesting to be done (of course, that's only a problem when your sheep DON'T eat your garden, first!), there are projects to flush out irrigation lines and get them ready for winter, putting away hoses and mobile fencing, and making sure barn doors seal up tight for the winter.

As the opposite to Spring, where we start airing out our laundry and letting everything back out into the warm sun, Fall is where we start packing things away. It's also where we start looking at that long winter break that's ahead of us with a kid of awe. Instead of a time of birth and renewal, Fall brings about the end of the cycle. We finish our last batch of meat birds, we start looking to saying goodbye to most of our turkeys, and the work load starts to wane.

It's an interesting time of year, but usually I enjoy the cool weather, and spending days making pumpkin bread with my daughter. It got cold a bit too quick for me this year, but as a northern girl, I'll stop my complaints there. Anything is better than triple digit temperatures!

Our freezer is full of meat, which we hope to share with folks who also want to stock their freezer's for the winter. I'm making batches of pumpkin ice cream and pumpkin butter, and enjoying every minute of it. It might be a bit chilly outside, but it's a great time to spend in the kitchen baking and canning. Only about a month to go before we say goodbye to our turkeys, and before we start to slow things down around the farm for our winter planning season.