As these spires shimmer their way to the heavens,

We bow before them.

This is a place of worship on our farm. Services here are conducted in strange cadence by invisible figures. Services are both endless and brief, structured and formless, liturgical and irreverent, comprehensible and unfathomable... The cathedral offers windows that transport to the heavens. In this sphere, awe, humility, and peace blend to inspire the beholden. This corner of our land helps us raise our food and bring it to you and and it helps you find us. Through places like this, we are united.

The same goes for Music Hall, the Museum Center, the Zoo, and sanctuaries of nature. They need to be preserved to nurture connections within the larger community.

Tuesday evening we received eight pregnant cows and two bulls from Virginia to augment our herd. The bulls are registered 100% Red Devon and the cows half Red Devon. Hopefully we can now "close" the herd and grow the balance from within. This represents considerable investment, which we make to provide steady supply of grassfed beef for customers. Our previous bulls were underperforming, and we have learned that average bulls generate very poor returns. We look forward to seeing how these boys do their job, and will keep you posted!

I mentioned last week that we processed 100 meat chickens at Pheryl Zimmerman's farm. It is hard to imagine a cleaner or better process than this family executes. They line up with their roles and choreography, employing sure movement, sharp knives, stainless steel tables, cold well water, and caring attention. We receive the cleaned birds at their farm in the chill tank, lift them out and into plastic bags, pack them into coolers on the back of our truck, and transport them two miles to our farm. There we seal the bag through vacuum packaging, weigh the bird, and put it into our large freezer. Probably no more than 3 to 4 hours elapse between harvesting and freezing, with very few hands touching the bird. I don't think processing of chicken gets any better.

And the results are phenomenal - we have never tasted better chicken. I resist employing hyperbole, but this chicken deserves it. This kind of food can not be procured at a grocery store, but only through the handful of farms in the region who take the trouble to move birds to fresh grass every day while feeding organic, non-gmo grain to supplement. On-farm processing makes a considerable impact as well on quality of meat.

There are many ways to cook a 5 lb chicken, but we have found good results with:

roasting uncovered at 450 degrees for 15 minutes and 350 degrees for 45 minutes.

It couldn't be more simple.

Last, the farmers market is moving this week from Hyde Park Square to Clark Montessori, about five blocks east on Erie Avenue. Parking is easy and the indoor setting provides shelter from inclement weather. We hope you will feel invited to continue to support us and others at this market. We know you will still be eating this winter, so if you can resist the quick fix at the grocery store, we will be there to meet the need. 

For those accustomed to the intimacy of Hyde Park Square, we have product on-hand at Keegan's Seafood. We can also drop off specific items at this location for you to pick up. Keegans is a great addition to the Square and to the local opportunity for excellent food. 

On-line ordering remains available at:

with next delivery date, to Pape & Bellecrest Avenues, being Wednesday November 12 at 4:00 PM.

On to a new season, but always continuing with grassfed, nutrient-dense food for your good health.

Drausin & Susan