Monthly Archives: October 2021

Meat CSA October 2021

In your share this month:

  • Beef Steak
  • Ground Beef
  • Bacon
  • Pork Chops
  • Chicken
  • Andouille Sausage

On the farm

Autumn is normally a time when things start to slow down at Terra Farma and we can feel the gradual ease into the winter routine; but not this year! The most exciting activity was the birth of our latest calf on the 13th, a little bull calf named Ozzy. Then, an hour later, twin baby goats were born, a little boy and girl, and all moms and babies are doing well. But that also means we have another cow to milk twice a day, and she’s a powerhouse – already producing over 7 gallons a day. Then, we had some neighbors up the road gift us their herd of 8 meat goats, and this was quite a gift because these are beautiful-looking goats. We are still trying to figure out where to put everyone.

But we are managing to cross some to-do items off our list; we just brought six pigs in for processing and the last batch of meat chickens will be done this weekend. Then it’s only a month until turkey day and that’s when daily chores will finally ease off for a bit. However, we are going to have more pigs on the ground through winter than we’ve ever had, and there are early indications that this could be a cold, wet winter, so things might get interesting if we have lots of snow and/or ice.

The real exciting news is that we are going on a little vacation! It’ll be the first time in five years that we’ve been able to get away for more than a weekend, so it’s sorely needed. We are heading out the last week of this month to a little cabin near Wallowa Lake in NE Oregon, and even though the weather doesn’t look like it’s going to fully cooperate, even if we just sit in the cabin and read for a few days, it’s still going to be great.

Featured item: Andouille Sausage

Some of you received this in your share earlier this year, but if you are new to our CSA, or have a half share and missed it, this may be an item you don’t have a lot of experience with. Even though it has French and German roots, andouille is a classing Cajun sausage and is most commonly found in a traditional jambalaya. The Spruce Eats website has a great page on it, so instead of putting a recipe in for this month, we’ll just send you to their page where you can find multiple meal ideas.

https://www.thespruceeats.com/what-is-an-andouille-995561

Thank You!