Happy New Year!

The holidays are past, family gatherings are over and the diets have begun! I hope you had a great Christmas season and are off to a good start in this new year.

We had a great time with family and other than eating too much, (and losing a few corn-toss games to my brother-in-law) it was a blessing.

I didn't officially make any New Year's resolutions but I did start cutting back on the food intake and have started exercising with the goal of becoming a little more fit. I'm too young to be as out of shape as I've let myself become.

Around the Farm:

The cattle are doing fine. Thankfully, it's been a mild winter and not so horribly wet like the last couple of winters. Cattle and sheep don't mind the cold but don't appreciate the wet, muddy conditions of a wet winter.

Pigs are growing. We should have some more pigs ready for processing mid-summer.

Chickens faithfully lay their beautiful, brown eggs. They've slowed down a little due to the shorter daylight hours but we're still getting a nice amount of eggs every day.

Half side of beef:

Our first scheduled processing date for beef is April 26. If you'd like to get in line for a custom processed half of beef you may due so now.

We're also going to be offering a pre-cut half of beef soon. What that means is you won't have to make all the decisions about how to get your half cut up. We'll take care of all that for you.

As soon as we have those half beef bundles available we'll let you know. We'll also offer smaller bundles like a quarter and eighth of a cow bundles.

Stay tuned for when those are available.

• Reserve Half of Beef Now.

That's all for this week. Have a great day,
Craig