back in the saddle

It's Wednesday October 27th 2010, and i have found my way back to the Blog. To say i am way behind schedule would be an understatement, but i have not given up! I have been inspired by reading some fantastic Blogs lately and i have so much i want to share.

i can't begin to re-live the past year and catch up on what has been, but i can start again today! Right! So today i learned of the “weather bomb” and stepped back outside and into the garden after many days of cold hard rain. Today it was warm and windy, perfect for hanging a load of laundry on the line and getting back into the water logged and to long neglected garden. I got one row of potatoes out. Big huge potatoes i might add, and after last years Wright Gully Farm potato distaste its looking like we will be rich in spuds this year! i also finally started preparing the garlic patch for winter and this evening we rounded up three of the spring lambs to go across the road to the Abattoir for tomorrow's “kill day`.

It has been over a year now that we have been selling our beef through the Ottawa Valley Food co-op (www.ottawavalleyfood.org). And this fall will be the 1^st time we will be offering lamb for sale too.

i`m also just back into the taxidermy work and have a beautiful Barred owl mounted and drying and Ward is four days away from the end of Chicken `kill-en` season and we plan to celebrate with a Rack of Lamb and competitive pumpkin carving this Saturday.....

not much i know, but slow and steady is my way! SMILES

Kittens, Colts and Flowers....
Wow, it's July 14 already and i am still using the wood cook stove to cook & take the damp chill out of the house. can't say i would have ever imagined i'd be stoking the cook stove in the summer.
So far, summer 2009 is shaping up to be much like the last 2 years. cool, wet, windy and worrisome for sudden appearance of funnel clouds....
Dispite the weather, the garden is progressing well and this year (year 2 with the garden) my garden visions is developing nicely. Though the soil is much to furtile for juicy radishes. they will have to be planted somewhere else next year.

On the other hand, the Hollyhocks i transplanted last year to the barn yard gate corner of the garden is now the most spectacular i have ever seen! so much for not being a plant that transplants well.

The Wright Farm Blog is born!

Hello and greetings from the Wright Poultry & Beef farm!

Today is the beginning of a hole new era of communication here on the Farm and we plan to blatantly and unabashedly market our-selves to the world through this forum.

It's May 20th, 2009 and today started out raining and cool, thus a good time to launch our blog and finish up some much overdue taxidermy work in the shop. (though clearly i have once again side lined the taxidermy to focus on this fun new distraction)

But now the sun is out and the day is warmer, so i best just cut to the chase as i can not stay inside when the rain is gone!

The Wright Poultry & Beef Farm is a second-generation family owned and operated farm run by Ward and Jodie Wright. Our Farm is located in Micksburg, a hamlet between Cobden & Pembroke - a 1.5-hour drive from Ottawa, in the heart of the Ottawa Valley.
We are pleased to offer for sale our premium quality, pasture-raised Angus beef, pork and chicken.

We are fortunate to live in the Ottawa Valley, within reach of Canada’s capital where we have developed a business selling directly to health-conscious and environmentally aware customers. Our typical customers look for a natural product raised without the use of growth promoting hormones and antibiotics. Our animals live free-range, eating their natural diet in a stress-free environment. Our land has never seen commercial fertilizers - herbicides or pesticides. Our cattle, which we raise from birth, graze only the most luscious pastures and eat the highest quality hay.

Our beef is available year round, custom cut and packaged according to your specifications. We have our beef prepared by a government-inspected abattoir run by the McGarroch family, located directly across from our farm gate. We choose only young, healthy beef (maximum 12 months of age) for our customers. It is the combination of excellent genetics, free range grass-feeding, and dry-aging that create both a flavourful and healthy eating experience.

You can purchase our beef by the quarter or half, at a price of $4.45 Lb hanging weight. We also offer a selection of seasonal set price packages that feature an assortment of our beef, pork & chicken. You are welcome to contact us directly to place an order.