small fruit

2016: A New Year Brings New Ventures

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?

Warm me up Scottie!

Warm me up Scottie!

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.

MacCurdy Crest Dartboard Cabinet

MacCurdy Crest Dartboard Cabinet

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.

 

Categories: birch syrup, family farming, four season farming, Locavore, MacCurdy Farm, small family farming, small fruit, Uncategorized | Leave a comment

A Turkey Walking on Pasture is Poultry in Motion

2013 was a year of novelty for MacCurdy Farm.  2014 has brought it’s own new additions to the farm grounds.  The school year is winding down with assessments, school trips, and other educational activities each with it’s own stresses.  Meanwhile, our diversifying farm continues to provide it’s own busy work.  We are ready for the arrival of our 200 meat king chicks this saturday.  I completely overhauled the roof of each triple p.  The tin had to be removed, new rafters installed, and gussets nailed to reinforce the load bearing capacity of the roofs during our heavy snowfall winters.  I’m confident that the improvement in the design will withstand next winter.  However, i’m keeping my fingers crossed.  We don’t house anything in the triple p’s past the first snowfall, which means we only have to worry about structural damage.

Newly renovated portable chicken housing

Newly renovated portable chicken housing

Our egg wagon is coming along nicely.  The frame is up, the rafters are on, windows and doors are framed, and the nesting box is nearly complete.  The board siding is complete, the tin roof has been installed.  We just have to construct and install a door and it’s ready for pasture.  I’ve found, given the limited amount of time I have to devote to growing the farm infrastructure, that starting a project immediately after another project has been completed, greatly improves productivity.  Perhaps, I’m feeding off of my natural propensity to always be working but I find that when one takes the time to get another project off the ground as the other finishes, one can begin to see the light at the end of the tunnel.  An egg wagon, for those of you who may have not heard the term before, is a chicken coop on wheels.  The egg wagon is constructed from wood and bolted to an old wagon frame at the farm.  It will house 30 – 50 hens the first summer on pasture, and 50 – 75 hens the second summer.  Weight is an issue as the wagon has to be physically lifted at this time to be hitched to the tractor.  We constructed all walls and rafters with 2 x 2 lumber and the window openings will only have hardware cloth over them, no windows, to minimize weight for the time being.  We have scrap tin that we’ve used for the roof, as well.  The name of the game is minimal weight.  Eventually, we’ll mount a trailer jack to the wagon frame.

Pastured Egg Layer Palache for the Summer

Pastured Egg Layer Palache for the Summer

Egg Wagon nearing completion

Egg Wagon nearing completion

In terms of our pastured egg production, there are two issues we have to solve.  (1) We need a B100 solar energizer to charge our electric poultry netting and (2) we are waiting on our heritage breed chicks to come to laying maturity so we can provide more eggs at the Restigouche Farmer’s market.  In our first year of breeding chickens, we currently have 40 chicks that we are raising to be layers.  All roosters will go to table.  I have one last hatch planned to start within the next two weeks to produce additional Black australorp hens and then the incubator goes into storage for the Fall and Winter until next Spring.  Patience is necessary as we continue to develop our flock.  Patience on the part of the farmer who has to wait 22 – 26 weeks for the hens to reach laying age and patience on the part of the consumer in understanding what is involved in producing hen fruit (aka. eggs).  We apologize for any shortage of eggs at the Restigouche Farmer’s market this Spring and Summer and look forward to bringing more of our eggs into your kitchens this fall.

I am also putting out a call to anyone with  a portable chicken processing unit (scalder, de-featherer, processing cones, processing table, etc.) to contact us at the farm about processing our heritage breed roosters, and potentially our turkeys later in the year.  We’d be willing to talk price and dates.  We’ve collectively decided that it’s time to butcher our roosters that we will not be keeping for breeding purposes.  In the process we’ll eliminate the noise commotion on the farm.  It’s hard to make the decision but to prepare your roosters for the table but it’s something that has to be done once they’ve reached the desirable weight.  Most importantly to us, it has to be done ethically.  We don’t want some gunslinger with zero respect for life processing our chickens.

In other news, our pastured meatking chickens and turkeys have adjusted nicely to their daily salad bar on pasture.  Thankfully, we’ve had very few issues with lameness, limping, an leg problems.  Our hospital pen has a few in it for the time being and I pray that they’ll rehabilitate and regain their strength.  Water and feed will be the key for the next few days and Lord willing they will survive.  Our goal at the beginning of the year was not to lose a single bird to sickness, injury, or predation.  They’ve been going through alot of feed (25 – 35 kg /day) and water given the recent spike in the heat.  Thankfully, with our fourwheeler and wagon addition to the farm, it has become alot easier to fill up the waterers as we leave a 55 gallon drum of water next to the PPPs on pasture.  Once we purchase bulk feed, I’ll be leaving a 55 gallon drum of bulk feed in the pasture to further lessen the impact on the body.  One really needs to develop means of minimizing the amount of physical exertion on individual activities so energy can be put towards multiple tasks.  I sometimes cringe at the working methods of the older generation.  I look at them with great admiration and profound respect for the sacrifices they make, but on the other hand I’m always looking for ways to minimize the impact on the body so that we can further diversify our farm operations.  The old adage says, “Many hands make light work.”  In my circumstances, only my hands do the work when it comes to the chickens and turkeys (sometimes with the gracious help of my wife or father), so the many hands option is out the window.  If I didn’t minimize the amount of physical exertion on my body, I’d be burnt out, without accomplishing my goal of providing healthy food to people in our foodshed.  Don’t get me wrong, I love work and in farming the work never ends but sacrificing healthier working alternatives for pride and a “that’s the way it’s always been done” mentality is bad for business.  Writing metaphorically, would someone rather stare at a stagnant mud puddle or a moving brook? One is teeming with life and forever changing it’s composition, while the other dries up, is sometimes restored, and has no life in it.  The key in all this, is help.  A successful family farm needs help, from every member, young and old.

The key word in this post is motion.  Everything must be kept moving on the farm.  From the locomotion involved in daily farm chores, to moving the pastured poultry pens, to exchanging advice, caveats, and reminders.  A farm without motion, is not a farm at all.  Hayseason is just around the corner so look for another blogpost on haymaking on MacCurdy Farm in the very near future. Finally, I am taking orders for chicken and turkey on our facebook farm page (MacCurdy Farm), on our blog website, at the Restigouche Farmer’s market, and by phone at 506-684-2297.

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Categories: Bay of Chaleur, farming, hatching chicks, mobile chicken coop, raspberries, small fruit, Solar power, turkey, Uncategorized | Leave a comment

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