Hendricks has delivered a big supply of ground beef in 1 lb packets, hamburgers, bacon and hot dogs.
For those of you not familiar with Hendrick's products, please look at their website linked here: Hendrick's Farm.  They have an amazing reputation in the Local Food Movement for high quality grass-fed meat, milk and cheeses. We will continue to have an expanded array of their products as you show us you want them.

Other new products at the Local Foods Market:

• lactofermeted sauerkraut, ginger carrots and beets from Wills Family Farm
• Natural by Nature Milk: 1% and whole

Enjoy your local foods diet!

Somehow I missed the fall equinox, but farmer Jessica informed me it happened yesterday at 7:05 am.  Like most celestial events, the equinox is the province of astronomers (and in ancient times, of shamans and priests).  But the chickens seem to know all about it.  Their egg production has dropped sharply, to about half the pace of spring.  In commercial egg operations, lights are used to fool chickens into laying.  We haven't gotten around to that here; whether we should do so would make a good ethics debate at our farm lunchtime.
 
Some plants and insects seem to have a different clock, based on cumulative heat instead of light.  This season has been about 20% below normal in cumulative heat (cooling degree days is one measurement often listed in the newspaper weather reports).  I was astounded, but not altogether surprised, to see hundreds of fireflies rising off the grassy areas of the farm yesterday, a sight I never recall seeing this late in the year.  On the other hand, I was saddened, but not altogether surprised, at the below average harvest of winter squash this week.  Consequences of a strange season.
 
September around here is the month of the goldenrod, one of our most beautiful, fragrant, and useful wildflowers.  Con McNutt, the retired FedEx driver who is one of our bee keepers, says the goldenrod is a critical nectar source to help the bees overwinter.  This cold and wet year has been terrible for the hives.  So I had mixed feelings as I mowed down a big patch of goldenrod today to prepare ground for our new vegetable field.
 
This new field is at the far east end of the farm, over towards Wittmer Road and the College Settlement Camp's facilities.  We expect the soil to be similar to the soil we are cropping already, but the terrain is a little more sloped.  That will be helpful with drainage, but problematic with erosion.  In the next few months we will plow the whole area (about five acres), establish a cover crop, and erect deer fencing - all before the ground freezes hard.  It's enough to make a farmer tired.   One thing I always say when faced with endless tasks, like hand weeding, is that it's best to look backward at the work you've finished. 
 
And at next Saturday's Harvest Fest, we can celebrate all that we've accomplished so far at Pennypack Farm.

Pennypack Farm & Education Center
Income & Expenses Budget Year 2009
Total Budget $298,641

Bring Your Group to the Farm

Fresh eggs from the hens you know!

Apple Tree chevre, garlic herb
Apple Tree chevre, plain
Hope Springs Sharp Cheddar
Misty Creek Hard goat cheddar: reg and smoked
Noble Cave aged cheddar
Herbal Jack
Toy Cow Black Cherry Yogurt
Toy Cow Blueberry Yogurt
Toy Cow Smoothies

7 Stars: lowfat maple yogurt
7 Stars: plain yogurt
7 Stars: lowfat plain yogurt

Butter
Organic Milk

Goat Feta

Fresh Mozzarella

Broilers

Liver/heart packs

Neck packs

Bison, ground
Bison, bugers

Chicken, basil and tomato sausage
Chicken, broccoli rabe sausage
Chicken, mozzarella and basil sausage
Chicken, white wine and garlic sausage
Chicken, spinach and feta sausage
Ground Turkey

Various seasonal fruit IPM
Cremini Mushrooms
Portabello Mushrooms

Organic Spelt
Rosemary Olive Oil
Whole Wheat Baguette
Whole Wheat Sandwich
Granola 12 oz
Granola bars

Honey: raw

Maple  Syrup
Beets
Ginger Carrots
Sauerkraut

Garlic Hummus
Jalapeno Hummus

Kauffman's Cider; 1/2 gallon

Vrapple