Occasional Newsletter No’ 30; January 2013
Well, only 2 more Christmas cards to write and it is too late to wish you a Happy Christmas but hopefully not too far into 2013 to wish you a healthy and successful New Year.
If the shop was as busy all year as it was in the run up to Christmas I would count that as success; we are very grateful for our regular customers and hope the ‘Christmas specials’ join you more often.
Regular readers will know that we aim to lamb from the end of March when the weather should be warm, the grass growing and the fields dry enough to turn out the new lambs. Phil and I were empty nesters on Christmas day afternoon for the first time since BC (before children ) as they all went to their other halves; we got on with the routine afternoon feeding. I get a phone call to say assistance was required and groan at the thought of having to provide muscle power to lift some construction in the workshop and leisurely finish up on the job I was on. Another phone call from a slightly more frustrated sounding husband and I think I ought to respond with more urgency, well it was Christmas day. Approaching him in the old dairy where the ewes are, there is the tell tale bleat of a lamb; unseasonal but biblical. The Mum is a shearling first timer who took some persuading into a pen but the lambs weren’t short of tongues to lick them dry from all the curious ‘aunties’ around.The new lambs ‘Oops’ and ‘Daisy’ won’t be alone; an udder check on those without a raddle mark revealed that a few more shearlings were happy to receive the attention of the rams when the flock was together pre-shearing.
By New Year there had been much activity in the farrowing house but at least this was planned. In line with national trends the number of piglets born per sow is increasing, the challenge is to get them evenly to finishing weight.
Regular readers will also know that concreting frequently features as a ‘farming’ activity. January 3rd and the team are assembled, the shuttering ready to receive a load of concrete and disaster strikes. With a full mix (it always is) the mixer just dies. A lot of hand shoveling and pressure washing follows to reveal the gears are shattered. Some internet research and a few phone calls reveal a replacement gear box is 1/3 of the price of a new mixer. I am called in to examine the wear on the drum the extent of which is pointed out until I come to the required conclusion that a new mixer is essential. So much for austerity in 2013.
As a romantic gesture for our 25th wedding anniversary we planted 25 apple trees in 2011. Years 2 and 7 must have had dodgy moments as these 2 trees did not thrive. We have bought 2 crab apple trees infested with male and female mistletoe ( only the female has the berries ) to put in their place and perhaps these will keep the romance going in the future. A ditch has been dug out and piped to help drain where they were planted and this has been flowing rewardingly. We all know that last year was wet and the weather men confirmed it as the second wettest on record. It is also a fact that farmers like to talk about the weather ......
So, what more could a chap want for his birthday than his very own ‘professional weather station with PC interface’ ? From the comfort of indoors, I now get told such interesting snippets as ‘ it is gusting to 13.5’.
What was that about romance ?
Anyway, Happy New Year from the current team at Garr House Farm;
Phil poised to take another phone call. Kate poised to dash back to the shop. Bobby deciding if any piglets need a bottle.
Bob collecting ingredients from the mineral store. Mark ready to feed the sheep. Toby on a day off honing his
longbow skills.
Shop News;
izettle has arrived...... which means we can now accept card payments.
We are still in the training period so your patience would be appreciated but we can now process Mastercard, Diners Card and also VISA if the customer has a smart phone. There is a 2.75% charge added to all card transactions.
A reminder that all our beef, pork, mutton and lamb is born and reared at Garr House Farm with the chicken coming from Essex Birds at Tolleshunt D’Arcy.
The eggs are free range and laid here. Everything is of known provenance and food miles kept to a minimum.
Normal opening hours : Friday and Saturday 10 am – 5pm also Thursday 11 am – 3pm and all other times when the sign says ‘OPEN’ , please ring if you are making a special journey or to arrange free local delivery.
The next fresh beef is March 2nd, an email reminder will appear before then should you wish to place an order.
Further details on the web site at
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Kate Gladwin 01206 735 694 07790 095 052
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