Tuesday, July 17, 2012

Introducing: White Ivy Farm

It's been a crazy few months, but I have some exciting news to announce! After years of dreaming, a year of working my butt off and a month of paperwork, we are now officially known as White Ivy Farm. And I guess that means I can now call myself a farmer!

I haven't said too much about this side of things because I have this weird superstition about jinxing stuff if I talk about my plans before they happen, but this is set up and legal now, so there's no turning back.

What do we plan to do with this new fancy business? Well, the goal is to sell at Farmer's Markets the rest of this season and start a CSA in May of 2013. This CSA will be for 22 weeks and the price is yet to be determined, but it will be in line with other local CSAs ($500-$600 per share per 22-week season).

My daughter with our first watermelon of the season
As for our garden, that's been crazy as well. Sarah's been creating some wonderful meals from our tomatoes, onions, peppers, potatoes, carrots, blackberries, and beans, and we look forward to everything else that's still growing. I also bought another 30 baby chicks, and they're growing like crazy. They're variations of the Americauna or "Easter Egger" chickens so they'll lay green, blue, and pink eggs, which should be fun to sell at the Farmer's Market.

Cashew is growing quickly and now allowed to run around with the other goats in the big pasture. She mainly follows Smokey around all day, but at least she's well-protected.

If you'd like to read up on our new farm, you can check out the website at www.whiteivyfarm.com. Be sure to also check out the Facebook page where we try to post more pictures than I do here. I'm sure I'll keep this blog as it's been my record of the transition, but I'm not sure if I'll move everything over to the website or just simply link to this one as my blog. Suggestions are welcome!

1 comment:

  1. Fantastic!

    So happy for you guys to finally see it come to fruition. CSAs are a great thing and I think are really picking up more speed as things in the food industry become 'scarier'.

    Already 'liked' the FB page and got the website linked on my blog.