Doesn't this picture make you want to take a bite of the grass?!  The cows are happy to be eating grass after eating stored baleage (fermented grass) all winter.  We use temporary fencing and move them once they eat the tops of the blades of grass.  We then rotate them through the big field and allow the grazed grass to regrow. 

We now have a total of 6 calves born in the last 3 1/2 weeks.  Four bulls (boys) and two heifers (girls).  By the looks of one of the bred heifers, we should have another baby within the next day or so. 

Check out 2 of the 3 new babies that were recently born on our farm!  The mothers and babies are all doing well. All 3 mothers were bred heifers meaning that these calves were their first babies.  Did you know that when a heifer has a calf, she becomes a cow? 

The calf on the left is a bull calf and the right is a heifer.  They are soft and fuzzy and are quite curious!  After the first day or two they become quite agile and their wobbly legs swiftly take them away from those of us who would like to pet them!

We are very grateful for healthy calves.  It shouldn't be too much longer until more little ones arrive!

The orchard was humming with activity yesterday with the calm, warm weather.  Many apple blossoms popped open, ready to be pollinated. 

It was really neat to observe different types of bees pollinating the blossoms.  It is easy to take the bees for granted; yesterday it was quite obvious that they were hard at work doing their critical part in the production of nourishing food. 

It won't be long before tiny apples can be seen as a direct result of the fruits of their work!

The menu... "Join us for a Festive Reception featuring Artisan Cheeses, Regional Fruits & Local Breads, followed by a four-­‐course meal including Soup du Jour of Seasonal Ingredients, Local Lettuce Salad, and an Entrée choice of Seasonally Prepared Grass Fed Beef, Wild Caught Salmon, or the Seasonal Vegetarian. Our meal will conclude with an incredible Selection of Desserts. Regional Beers & Wines are included."

"A note about John J. Jeffries Restaurant...PASA applauds Chef Cavanaugh & Chef Carson–their dedication to sourcing local ingredients is unmatched and we are proud to hold our Benefit Dinner at their fine establishment. Their unique approach to dining is based on their genuine belief in a sustainable Lancaster and local food-­‐based economy. Their support of regional sustainable farmers means they use meats raised naturally, produce grown organically, and wholesome dairy products free of artificial hormones."

Tickets are:

Table Partner.....$1,500 (includes 8 tickets)

Pair of Tickets.....$275

Individual Ticket.....$150

"Your ticket purchase shows that you not only appreciate good food and the farmers who grow it, but you also understand the importance of supporting PASA, a strong organization that advocates for vibrant local food systems."

All proceeds benefit PASA and a portion of the ticket price is tax-deductible. 

To purchase tickets-contact Cassie Caldwell at cassie@pasafarming.org or 814-349-9856 ext 12

The newest arrival to our farm is....chicks!  Yesterday, Mom and Grandma went to pick up our just hatched chicks.  We now have 100 chicks which should grow to produce tasty, nutritious brown eggs this summer. 

Despite the misty, cool weather this morning, they are warm and dry under the heat lamps in their brooder. 

We are looking forward to moving them outside to pasture once they are bigger.  We are feeding them certified organic feed. 

Aren't they adorable?!

Can you believe the temperatures we are seeing?  It's crazy!

The pink blossom is one of our peach blossoms as of March 15th.  The fuzzy green bud opening is a Zestar apple bud opening up.  With the abnormal warm weather, we are about 3 weeks ahead of where we were last year at this time.  We are preparing to apply our first spray to the orchard, full of beneficial nutrients and microbes. 

We have some exciting news about some cute, fuzzy babies arriving on our farm on Tuesday.  Keep posted for more information! 

Nutmeg, one of our heifers, with kelp on her nose.  We offer the kelp free choice to our cattle.  Kelp is seaweed, and is nutritious for the cattle.  Did you know that a heifer is a girl who has not yet had any calves?  Nutmeg loves exploring with that warm, wet nose!  She was the first calf born on our farm, back in 2010.

If you sign up for a share, you will receive:

week of September 10th (1/2 peck of apples)

week of September 24th (1/2 peck of apples plus 1 pint of applesauce)

week of October 8th (1/2 peck of apples)

week of October 22nd (1/2 peck of apples plus 1 pint of applesauce)

week of November 5th (1/2 peck of apples)

week of November 19th (few less than 1/2 peck of apples plus one 1/2 gallon of apple cider)

There will be a total of 6 deliveries, and the apple varieties will change as the different varieties ripen.  You will taste our Golden Supreme, Golden Delicious, Red Delicious, Ida Red, York, and Fuji apples. 

You must be a member of their veggie CSA if you want to sign up for an apple share.  If you sign up before June 1st, you will receive an early bird discount.  The early bird price is $97.50 total which includes convenient delivery to your pick-up site. 

You can sign up through their website at http://www.spiralpathfarm.com/index.php?pID=101

Isn't thinking about apple season on a cold winter day exciting!?  Makes me hungry! :)