We hope to expand our tiny farming operation this season. Hubby has serious back, hip, and shoulder issues to deal with, so it is all about finding what works with what we have to give to the place. Hubby is still working out his plans for the steer; how long to keep them and how to sell the meat. I'm tending towards getting another season of grass feeding in and using a CSA type arrangement to sell eighths, quarters, and halves. But, the grass-fed beef is his thing.
One of the decisions I have to make is whether we should get into small-scale commercial egg production or just keep 6 to 8 hens to produce eggs for home use with a little left for bartering. We've pretty much decided not to do meat birds, but I do enjoy the eggs. I will put a pencil to paper later this week and figure out how many hens we would need to actually make any money at it.
We do want to increase honey, vegetable, berry, and herb production. And we need to talk to our daughter about whether she wants to do any flower sales or not. We are increasing production of asparagus, garlic, potatoes, popcorn, and winter squash this year.
We have signed up to be day vendors at the Mills River Farmers Market on Hwy 280. Being a day vendor means we won't be there every week. We are easing into this slowly because we don't want to get in over our heads, especially since I have a demanding full-time job that often has me out nights and weekends. I would love to include some value-added food products to our sales, but our kitchen would never pass inspection for that purpose (because of the dog and cats), so I might look for a commercial kitchen in the community to use. I have some wonderful recipes using fresh vegetables and herbs that I would love to share with you.