After a quarter annual hiatus from the blog, we are back with some updates and ready to roll out some new blog posts in the next few months as we build towards more changes and additions on the farm. Despite our absence from the blog, we’ve continued to plug away at farming on MacCurdy Farm. Winter has a tendency of recharging the batteries, when sickness is held at bay, and tends to reinvigorate the body. Lots of quality time snowshoeing on our family acreage helped to reinstill a hope in the members of the family to further establish our transitioning farm.
Multi-season farming has been a goal for Jonathan and Justin since they began to pursue their separate farm endeavours. Without abandoning previously established elements of the farm, Jonathan and Justin have decided to put their knowledge sets together to increase productivity on the family farm and partner together in the birch syrup, small fruit, pastured poultry, and greenhouse operations. They’ve both come to the realization that together they can accomplish much more in seasonal aspects of the farm that require man power and brain power. Who better to partner with than a brother or sister?
Justin and Jonathan will be tackling birch syrup production beginning in March when the sap starts to run. They’ve set amibitious goals and have made filling last years crowdfunding backers the first priority for this season, with birch syrup for the market and other stores within Canada to follow. We’ll be putting out an informative blog series on everything pertaining to birch syrup production in the coming weeks for those of you interested in trying the product. An informed consumer is more likely to be a satisfied consumer. We have hopes of potentially sharing our knowledge in the school systems in years to come as well. We’ve started to prepare our evaporator, sap collection equipment, and temporary sugar shack for our big boil downs to come. The next few weeks leading up to March Break/Study break will be busy, to say the least.
In other news, Justin and Jonathan have added a wood fired furnace to the greenhouse to get an earlier start in march with herbs, cut flowers, tomato and pepper plants, and some in ground cold hardy plants for the table. In our winter with the greenhouse, we are pleased to announce that we’ll be able to produce a substantial amount of produce, herbs, and flowers. Our goal is to open up the greenhouse as flower shop in the Spring to provide hanging baskets, cut flowers, container herbs, and other floral arrangements. More to come in the coming months.
We will be sharing more about our seasonal adventures on MacCurdy Farm/Nature’s Estate Farm in the near future. We apologize for the hiatus from the blog. Jonathan will hopefully be able to contribute his keen knowledge set on everything pertaining to birch syrup in the following months. Please look for another tab on the website related to birch syrup.
Taking care of health and family relations have been a priority for us this past year. Justin has kept busy with teaching school and some small carpentry projects, Jon is constantly studying his craft and mom and dad are busy being busy. Together, they are very excited to tackle birch syrup, small fruit production, market gardening, our cow/calf operation, pastured poultry operation, and greenhouse growing in the Spring, Summer, and Fall of 2016. We are hoping to satisfy the local palates of our devoted customers and locavores. Until we get to see you at the market this Spring, enjoy some of what’s left of Winter in our beautiful region in Northern New Brunswick.