Sojourner Farm 2018 Newsletter
We hope you all had wonderful Holidays and we wish all of you and yours a prosperous and happy 2018. Once again, it’s time for our annual farm newsletter and update.
As farmers we expect every year to bring us unique challenges and opportunities, and this past year was no different. But overall, due to all your ongoing support and encouragement, 2017 was a good year for Sojourner Farm. Thank you everyone!
Every year we try to broaden our horizons and we are pleased to announce that this past year we were able to establish our first ongoing restaurant relationship with Merge in Buffalo. They’ve elected to source a significant amount of their chicken from us. Lesa and our daughter Nicole had the opportunity to eat there around the Holidays and highly recommend their food. We encourage all of you to give them a try next time you’re in Buffalo.
We’ve also been gearing up to expand our offerings to include log-cultivated Shiitake mushrooms and we’re hoping to be able to start selling some this coming summer.
As most of you are aware, all our animals are processed at either state (NY or PA ) or USDA inspected facilities. Fortunately, our two state inspected processors (HLW Acres in Attica and Four Seasons Meat Processing in Eldred) can continue meeting our ongoing needs for the coming year. However, our previous USDA- inspected processor (Grizzly’s Meats) no longer provides that service. We thus contacted our local Cornell Cooperative representative for help and she was able to help us find a new
USDA inspected processor (Sylvester Quality Meats in Westfield, PA). Thank you Lynne Bliven.
Although it was late in the season, they were able squeeze us in around the Holidays and processed 2 pigs and a steer for us. Our first impression with the quality of their work and their customer service was excellent.
We’re currently in the process of finalizing our plans for the coming production season and need to know how many chicks, turkeys and piglets to reserve. So please place your orders for our pastured chicken, beef, pork and turkeys as soon as possible (we do try to accommodate late orders to the extent possible, but we typically sell out ahead of processing dates). Our organic egg layers will soon be in full production, so we expect to have plenty of eggs available by early February. We also have our home-made soaps and a few jars of raw honey available and hopefully will have Shiitake mushrooms by mid-June.
Please find attached our 2018 product/price list and feel free to send copies to your friends and neighbors. We look forward to seeing all of you again and feel free to contact us for a summer farm tour to experience our beautiful views and to see how your food is produced.
Once again, thank you for your ongoing support.
Pierre and Lesa