Spruce Mill Farm’s 2014 Review

It’s the close of the year.  Not just any year but Spruce Mill Farm’s first year in production!  What a great time to spend a minute looking back at it before we dive into looking forward to the upcoming growing season of 2015.

Thanks to all of our customers for making it possible for us to do what we love for a living!  The 2014 year was full of growth (both personal and plant).

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Prior to becoming the full time “farm wife”, Natasha worked for an aerial mapping company which brought her all over the country! Sometimes Dustin was able to come on trips.

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It seemed the snow would never melt in the spring of 2014…we were climbing down 5 foot snow banks to get into the greenhouse where we were starting seeds.

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Our two ’employees’; Sophie (the brindle) and Adele (the fawn) keep a watchful eye of the farm and alert us when we have visitors .

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Seedlings popping up!

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Winter Density Lettuce that was planted in the fall of 2013 and harvested in the spring of 2014.

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A traditional Mexican soup, Posole, made with our first homegrown pork. Perfect for a cold day.

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Early Spring 2014 Poc Choi!

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Kale on cool day

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Seed. Plant. Seed. Plant. Seed. Plant.

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Spruce Mill Farm’s second batch of pastured pork. These are heritage bred, happy & healthy animals.

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This sweet spot was our “desk” for much of the seeding! Many days we’d look up, through the trees at this exact sight and think about how lucky we are to call this work!

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Things take off in June!

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Rule no. 1: Never Stop Seeding!

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The land we cultivate is no stranger to agriculture. This is an old apple tree in a dense forest that was once clear of trees.

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The cedar shingles on the old wood mill which now serves as our storage barn.

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In this moment, we thought the summer would be endless.

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These put a smile on anyone! Farm fresh flowers!

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In June we began converting our garage into a commercial kitchen.

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The walls began to take shape…

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VOILA! Kitchen! … Actually, a lot of blood, sweat and tears went into this project!

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Eat real bread!

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We attended weekly farmers’ markets and even did a craft fair with our artisan baked goods!

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Fresh carrots!

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Skyphos lettuce, a yummy butterhead variety with gorgeous reds and greens.

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In October we began clearing three additional acres. We plan to pasture pigs on the land for the next year.

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December 2014 in the greenhouse.

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Our pork. It’s always good to know where your food comes from.

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Thank you!!!!

We are looking forward to doing it all over again, even better, this year in 2015!  Thank you all for your continued support and interest!

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