Hi Folks,

 

It is just awful how long it has been since I last wrote…  In my wildest estimations I never anticipated so much to be going on - (or so much to do!)  Its all good though - and there are so many neat things to tell you about… (I’ve hit the high spots below...)

 

Fall is my most favorite time of the year.  As I was worked at the front desk here at the winery early this morning - something caught my eye at the front door.  It was the fat little chipmunk that has taken up residence near the winery side entrance.   (The woods around the here are full of them but this one is bold and I think he likes to entertain us.)  He stops by about the same time every morning. This morning, his little cheeks were totally crammed full - plus he had a huge nut in his mouth. I have been keeping the camera on the front desk in hopes of getting a photo of him. So far, he’s been too quick.

 

The farm and the vineyard are exceptionally beautiful this time of year. Leaves are falling constantly now, and the colors are awesome.  The brief chill over a week ago nipped the grapevines, the basil, and the eggplant - but much to my amazement didn’t hardly phase the peppers.  ALL of the greens out in the garden - including the peas, are doing very well.  The most amazing thing though - is the row of summer squash (yes - summer squash) that I planted really - really late on a whim... We covered them up before the frost and I totally expected them to be green mush when I uncovered them - but they are just fine.  There truly isn’t enough sunlight in the Fall for them to produce much, and not many pollinators are going to be available to help pollinate the blossoms either - but if the weather is mild enough - who knows... (Wouldn’t it be a hoot to pick even one yellow squash in November!?)

 

So here’s what’s happening on the Farm, in the Vineyard - & the Winery and Restaurant…

 

DiDDLES! Took me a while to decide if I wanted to stay in the chicken business or not (after losing so many of my beloved hens to stray dogs...) but Neil’s brother Keith (who had the same thing happen at his farm too recently) and I decided to go in halves - and we  now have 26 new chicks (that’s diddles in Yadkinese) in a brooder pen out in my tool shed.  (See photo below).  Talk about entertaining!  If anyone out there has a digital video camera (and a long cord) we can borrow, I would LOVE to set it up and host DIDDLE CAM!

 

Free-Range Eggs Available A friend of mine from East Bend has a surplus of eggs.  If you are interested...
I can bring them to you in an “Egg Share” (a dozen per week for the next 7 weeks at a cost of $26.25.) or week to week for $3.75 - week to week.  Just email me and we can work out the details.

 

Pasture Raised Beef and Pork Available Julie Pendry has many cuts and package sizes and I will be happy to deliver...  I can bring them to the regular drop-off spots in Mount Airy (Tuesday's) and in Winston (Thursday's).  Here’s what’s available.  (all vacuum packed and processed at a USDA inspected facility.):

T-Bone $12lb                                           

Sirloin $11lb

Ribs $12lb

Cubed (tenderized) Steak $7lb

Hamburger $4lb

Tips $5lb

Stewed $5lb

Roasts: Sirloin $6lb

             Rump $6lb

             Chuck $7lb

             Eye of Round $7lb

Soup bones $1.50 each

 

Also - cows half or whole (if you purchase this way, you decide the cuts and how you want it packaged, thickness, quantity per pack, etc...)  Half cow $3.25lb - Whole cow $3.00lb

Pigs (same thing applies - you decide cuts) -half/$3.75lb - whole/$3.50lb
 

Just email or call Julie at 699-3556 (dandjpendry@yahoo.com) to place your order.

 

 

Photos

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