Here are some of the multi-colored radishes offered by Tir na nOg Farm at the Farmers Market this past summer. Holly also creates these darling tiny dolls.
My friends Holly & Sue have a 45 acre farm in Pownal, just the next town over from me, named Tir na nOg Farm. I am soo proud to know these fantastic farming women! The farm offers some most interesting vegetables as well as many heirloom varieties. They have a variety of animals that are raised for meat. I am happy to report that these animals live very happily on the farm enjoying the mushroom, acorns, grass and berries of the land and often get serenaded with authentic bag pipping! Their farm is a work in progress and they plug along working as hard as they can.
Holly sent out an email the other day to her friends of the farm letting us all know what is available from her farm during these coooold winter days and nights.
If you live local, this is for you:
Tir na nOg Farm News
Dear Farm Friends,
Happy New Year! Here at Tir na nOg, we're doing farm chores with ice cleats on our boots, ogling seed catalogues, and enjoying the wood stove. We hope you are all enjoying your own versions of meaningful work, beautiful dreams, and blessed warmth!
FARM NEWS:
1) WINTER MARKET: Come see us in Falmouth, every Wednesday from 10 AM to 2 PM at Allen,Sterling & Lothrop (on Route One). There, you can purchase our fresh eggs and handicrafts, sign up for 2010 meat shares, and enjoy the other vendors' wonderful wares: local veggies, alpaca yarn, goat cheese, soap and plenty of other home-grown and hand-made goods. Check it out!
2) AT THE FARM: We have fresh eggs and some free-range pork and grass-fed beef available
BEEF: lean ground beef, some chuck roasts and stew meat, a few top round steaks & organ meats.
PORK: pork chops, a few fresh shoulders (good for roasting), organ meats, and two smoked hams.
How to get it: call ahead or e-mail so we'll be here when you drop by. You can choose whatever you like. We'll weigh and pack it for you on the spot. This is a great way to sample some tasty local meat!
3) 2010 MEAT SHARES:
It's not too early to reserve your meat shares. Although we plan to raise ten pigs for 2010, we've already had several new inquiries, so shares may go quickly! Here is reservation information for the upcoming season.
BEEF: we are trying to gauge interest in a beef co-op or buying club. While our own animals may not be ready for slaughter in 2010, we can arrange to buy two or three animals' worth of beef from Aroostook Highlands/Orchard Hill Farm. (This is the farm from which we bought our breeding stock. Their beef is grass-fed and certified organic.) Please contact us if you might be interested in buying a quarter, half, or whole. If we have enough interest, we'll pursue this!
CHICKEN: we plan to raise at least one 25-bird batch of free-range broiler chickens, ready in midsummer. They'll be raised on a natural antibiotic-free diet. (Their grain is a natural poultry feed from Poulin Grains. We supplement it with organic veggie scraps and other organic forages.) Broilers (tender full-grown birds, excellent for roasting) may be reserved for a fee of $5 per bird. Balance will be due upon pick-up.
PORK: our free-range heritage-breed pigs enjoy a diverse all-natural diet that includes vegetables, grains, foraged nuts and gourmet restaurant scraps. They are typically butchered at the end of October. Our butcher uses a no-nitrate smoking process. Reservation fees are the same as last year: $200 to reserve a whole pig, $100 to reserve a half pig, and $50 to reserve a pork sampler box. Balance will be due upon pick-up.
Sustainably yours,
Holly Morrison ~ Tir na nOg Farm
44 Leighton Road
Pownal, ME 04069
Mainecelt@ maine.rr.com
(207) 688-4483Farm
Blog: http://mainecowgaels.blogspot.com/
P.S. Get in on all the GOOD DIRT: our farm/ecology BOOK CLUB will next meet on Feb. 14th, 4-8PM. Join us on the farm for a delicious potluck and discussion of the book ~ Listening to the Land (edited by Derrick Jensen). Gulf of Maine Books in Brunswick and abebooks.com are good sources for copies.
Thanks Holly for all the information!
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