Newsletter No 14
WELCOME
A very warm welcome to all our followers and to our new followers. It’s getting to that time of year when people order extra beef and pork from us, so start having those conversations about “who is cooking” on the big day!
WHAT’S BEEN HAPPENING ON THE FARM and BEYOND
It’s that time, when cows need to be checked and fed special minerals if they are calving before Christmas. John has a calendar of expected dates, so some of those extra jobs need to be done. Hedge cutting, clearing the drive, making new doors, and patching the roof have all been done, but more jobs are still waiting to be started.
On the accreditation side, we successfully had our Red Tractor Audit, and passed, with the proviso that we needed to replace 3 panes of cracked glass. We also had a clear bTB test, which I am so thankful for. Nothing hurts more than seeing the girls going off because they have become innocent victims of this disease. Lastly, we also had a clear set of blood tests on the cows, so they are not harbouring any viruses or diseases that could be detected.
THE SHOW SEASON IS OVER
It’s hard to believe, but our catering and selling of fresh meat at shows in 2022 is almost over. This means it’s Christmas light switch ons, private party catering, and generally winding down as we reach the end of the year. Sounds idyllic, but in reality we will still be very busy with customers, and the farm of course.
FREE SCHOOL VISITS AVAILABLE FROM MAY 2023
Yes, it’s hard to believe, but we are offering free school visits, starting in May 2023. Natural England allow us 25 free visits per year, so please get in touch to see if we can help your school next year. Pond dipping is almost always the favourite activity, followed by stroking the pigs and cats.
LAST ORDER DATES
We have updated the website SO YOU SHOULD be able to order through it! A few gremlins crept in when we changed our website designer, so apologies to those who experienced difficulties.
All the quarter pigs sold, but if it’s pork you need, you should contact us asap by email at beef@parkhillfarm.co.uk We only have so many pigs/beef animals available before late November. Late November will almost certainly be our last abattoir date as the butcher has his own meat to get ready for the 23rd December.
We go to Stone Farmers Market on the 5th November, so if possible we would like to receive orders by the 25th October so our butcher can cut the joints for you. Gammons take 3 weeks to cure, so please let us know asap about your gammon orders.
DON’T FORGET
IF YOU CAN’T SEE THE CUT YOU ARE LOOKING FOR on our website, you are very welcome to email beef@parkhillfarm.co.uk, or telephone/text John on 07966 460312 We will get it sorted for you!
EVERY PICTURE TELLS A STORY
Above are the special piglets that were 3 of the 4 pigs we took to Devon to start a breeding herd. Their new owners are international chefs who have bought a small holding, and wanted rare breed pigs.
They already have rare breed cattle on site, and John and I managed to get a night away on their farm, a paddle in the sea, and enjoy a lovely meal outside, overlooking the beach. We were so lucky the weather held for us. We think it is our first meal in a restaurant by the seaside since we got married.
EXPECTED DELIVERY DATES in NOVEMBER 2022
As usual, our free-of-charge home deliveries will take place after the farmers markets in November, (possibly on the 6th) and orders can be collected from the farm after the 7th, or from the Stone Farmers Market on the 5th Nov.
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