A new venture this year for me is preparing portions of produce for members of the garden.  The model is based on Community Supported Agriculture (CSA).

I was not sure how many members I could handle so started with a small number.  I’ve been enjoying this way of selling my produce and think next year I’ll add more members.  This might mean I would no longer attend the Farmers’ market.

With the small number of members and attending a new less established Thursday evening market I often have extra produce in the week. For this I tried to setup an online store to sell what is left over.  This concept has not worked overly well.  Distribution and limited storage life are two of the biggest hurdles so far with the online store.

As everything is still about the learning curve I think it is good to try new ideas in hopes of finding the right system that works for me and those interested in my produce.

This is our setup for the chicken butchering.  The season has been a learning one that is for sure.  The chickens are still relatively small but the end has come anyway.  I’ll post a lessons learned when I get some more time.

This is first butcher for many of us and I’m sure it will be a show.  We have the experts out to help us, my Grandma and Aunts.

These are the killing cones setup for our chicken butchering this week.