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| in the heat of the summer |
by Katie
This Saturday at Argenta will be our last farmer's market until next season. The simple truth is the further into fall we get, the face-to-face markets are slower and slower and it becomes increasingly difficult to justify the time and energy we spend preparing to attend. I can't speak for all the other farm girls, but I really enjoy getting to meet and visit with our customers every week, even on those blistering hot August days, and I look forward to the hustle and bustle that spring will bring again. Worry not, we're in the process of listing everything on the Russellville, Conway, and Little Rock online farmer's markets, so if you haven't yet please check them out.
Its a bittersweet time of year for us as the excitement of the spring and summer fade into the quiet, routine winter months. In some ways, I relish the winter. There's just so much more time close to home. Time to spend with my young family, time to bring our kitchen back to life after many hectic months, time for careful planning and the endless possibility it breathes into next season. Of course, this warmth of hearth and home is very sharply balanced by the bitter cold of life on the farm. I'm not looking forward to frozen hands that disobediently cramp during morning milkings, the endless unhooking-draining-reattaching of hoses to keep water running in the troughs, and itchy, prickly hay in all its many winter uses. Cheers to a season's close and to down-season full of warmth and joy. Thank you all for making our 2010 a resounding success.
For our final market we're offering a few great deals to help you stock you freezers for the coming months.
- $0.50 off eggs- now just $4.00/dozen
- All sausage by 2 get 1 free
- boneless hams 40% off, now $4.20/lb
- every purchase gets a free bumper sticker
Of course, I have to offer one more plug for our calendar. I know its not everyone's taste, but we all know someone who would enjoy it- so give a girl a hand and help us afford some much needed tractor implements. We've got a great plan for pig-friendly forages next year (peanuts, turnips, all sorts of luscious greens) now we need the tools to make it happen.
