Beeves on green

This is the happy trio on pasture.
Right...big mama...Surprise.
Middle...stubby legged blocky guy with a flat face...Budley.
Background...my buddy...Bernie.

They are really happy that the grass if finally getting green and they have been eating it to the nubbies. Budley is a really funny little guy. He can't hardly get two inches off the ground, kicking his heals up with delight. He only really likes Will and won't let me get within six feet of him. Unfortunately for him (and for me too I guess), he is going in to the meat locker later this month to become food for us.

Lots of people question us about stuff like that. How can you raise them from babies and then kill them? Well, it is hard after you spent two years feeding and caring for them (and chasing them around when they get out). I like Budley. But, he was born a boy beef and we told him (and us) from the very day he was born that he would have to be food. If he had been a girl beef then we could've kept her for breeding. But...

It is hard tho. Especially when it comes time for my buddy to go in early this fall. This is my buddy...

Bernie.

He loves me. Gives me kisses, as you can see. He is great, comes right up and wants lovin. He plays chase, kickball, and scrub faces with me. I won't be able to take him in...even tho that is what he is for. That is his purpose in life...food. But, he is my pal. So, Will (who doesn't play with him) will take him in. Will is also going to take Budley in. And, I feel sorry for Will cuz he is the one that bottle feeds them when they are little.

In some ways I think of becoming vegetarian when going thru this time of year. Butchering time I mean. Or buying meat from someone else. Sometimes I envy those people who don't know where that chicken mcnugget (gives me creeps even saying those words!) comes from. No name chickens, no name butchers, no name boxes, no name whatever else they add to it that kills us slowly...don't get me started. But, as I've heard..."ignorance is bliss". Is it?

On the consolation side of it. I am thankful that Bernie and I get to play, that he is outside in sunshine and with fresh grass to eat, that he is happy. I am thankful that he has a purpose in life...sometimes I wonder if I can say the same about me. If my purpose was to live happily in order to someday die and feed lots of people...well...I wonder if that would be okay for me too. In the meantime, enjoy your furry friends and the love they give you!!

Farm Friends

   This is one of my very most favorite pics...

   What a great shot...thanks for it, Cristina.

I think this pic really says what our farm life is all about. Friends, the land, the blue skies, the fruit of the land (in the hand on the left), all together and embracing each other. wow.

   We talk a lot about our chef friends (Tom Leavitt is the tall hatted figure, chef of his own White Oak Gourmet Personal Chef Service in Chicago). It is interesting how a business relationship can turn into some truly beautiful friendships. We care about their businesses and what they are serving, how they are surviving, because it directly relates to our farm business surviving. But, it ends up more than that. We get to experience their incredible artistic talents that highlight products that we've put our blood, sweat and tears (and joy) into.


   I think it forms a bond that isn't business related at all. They inspire us to reach further in our business, to always be on the hunt for something cool to share with them. And, we hope that we do that for them also. Our Wednesday delivery days end up being a full day of sharing, inspiration, and creative excitement. We come home exhausted and liberated and excited to forge ahead the next day.
   We also come home with the latest news...who is getting married, who is having a kid, who is moving on (we miss you Brian). And, we sometimes are able to follow our chefs to their new ventures (check out Bistro One West in St. Charles where our friend chef Doug D'Avico is creating delicious dishes). It is our circle of friends, our family.
   The chefs also love coming to the farm. And we love that! We have visitors from all over the world come to Spence Farm for tours. The chefs come and get to play in the dirt with us, taste the food right off the vine and right out of the soil, and learn about how animals can be raised with glorious sun and great care. It is sometimes a first time experience, some have never set foot outside the city before, and to bottle feed a calf is such an amazing experience for city kids (I grew up city too, so know this first hand).

   So...thanks to all our chef friends and family. We really appreciate all you do. Thanks for believing in our farm and in our way of life and letting us share it with you.

   To everyone else...don't forget that when you support the restaurants that purchase products from local farmers, small family farms like ours, you are supporting us and our farms. Thanks for that! We wouldn't be doing this if it wasn't for all of you enjoying great food. And, if you want to come for a farm visit...contact us. We love to share our farm and would be glad to work out a time to have you come.
   Watch for farm tours, crop mobs, and farm programs of all kinds on our website, on the blog, and with other organizations like 350.org, Slow Food, and our own Spence Farm Foundation (under revision as I write).

Thanks to Cristina Rutter (check out her cool site) for the wonderful pics at the Crop Mob last fall, organized by Tom Leavitt and sponsored by 350.org and Spence Farm Foundation.

Catching up

   We are finally getting some good rains, every other day or so. We went for so long without enough rain that we were beginning to worry. Now if we could just get some heat! Everything is just poking along. This is definitely the "shut up and wait" part of the farming. Last year we were harvesting green garlic the first part of April and this year it won't be ready until next week...maybe. One good spurt of heat and that would help. We were able to get a lot of things in the ground, now just to get them to grow faster. Come on Mother Nature...work with us here!
   So, the last couple of weeks we have been playing catch up on some projects (aside from dealing with the surprise ducklings and other surprises like that). We did get the wood shed for the syrup done and it looks wonderful!


The proud new owner who doesn't
have to duck his head to get in.




Remember the pic on my previous blog of the
"exploded shed"? This is the new one from the same view.




Looking at it from the east. We can unload
right into it. The little door is on the right side.
The syrup house is also to the right.

   That was a major project. We haven't finished working down at the syrup house yet, still some clean up to do. It was postponed while we were getting the fields tilled and planted. We are still working in the woods however, harvesting crops. Yep, more wilds! Visit our website for a little write up about our "wild and weird" crops. We are now harvesting grapevine, wild onion, and wild blossoms.    
   With a few wilds like the grapevine and onions, and a few regular crops like radishes and mustard greens, we are able to get enough orders together to head to the city of Chicago this week. It will be our first visit since syrup season and we are really looking forward to it. It is a nice day away from the farm, good visiting with our friends, and the whole day energizes and inspires us to try new crops.
   Our friends in Champaign at Bacaro restaurant (http://www.bacarowinelounge.com/) have been getting some of our wild goodies the last couple of weeks. So if you are down that way, drop in for some great food. They are located downtown Champaign on Walnut street. Don't forget to try their fantastic wine selection also!
   And, opening soon on Neil Street is Destihl Restaurant and Brew works (http://www.destihl.com/). We are all excited that they are able to finally open the Champaign restaurant. And, we wish them a huge success! Great people, great beer, great food.