Farm Labor Arrives, Farm Hacks, Winter CSA, and More!

Farm Labor Arrives, Farm Hacks, Winter CSA, and More! Farm labor arrives Farmers have been farming since the end of the nomadic era, since someone discovered it may be slightly easier than hunting and gathering. Although raising livestock involves less risk of personal physical injury than chasing a wooly mammoth with an atlatl, farming still requires a lot of […]

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Another month on the farm: grazing, grass, and growing pigs

Another month on the farm: grazing, grass, and growing pigs Grazing season is here! As the world spins and wobbles on its axis, it produces fun things like tidal forces and changing seasons. As the northeast US hurtles its way towards the summer solstice, the warming temperatures, sunshine, and rain collaborate to grow grass. We’ve

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Sheep and goat hides on table

Sheep skins, chicken bone broth, and hawk attack

Sheep skins, chicken bone broth, and hawk attack Driving to Vermont to pick up sheep and goat hides #farmervacation Here at BOTL Farm, we’re committed to nose-to-tail use of the animals we slaughter. That means finding a use for all those parts, including the sheep and goat skins. We get the skins back from the

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Pup The Future Award Winner of Best Farm Dog Ever Of All Time Of This Year

Congratulations, you have just been e-introduced to the finest farm dog east of the Mississippi.  Her name, quite creatively, is pup.  Pup is a rescue dog, who began her life somewhere in Texas.  She doesn’t talk a lot about her past, but from what we can infer it involved something that makes buckets extremely scary.  Pup

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Our First Sheeplets!

Editor’s note… this was published a few weeks after it was written… Sorry about the timing, oops. Greetings!  It’s been a long winter since our last update, but spring is beginning to sprung and with spring comes BABIES. Tess, one of our seasoned ewes, gave birth yesterday evening to twins.  As Experienced Farmers who have

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A Pig’s Tale

BOTL Farm now has expanded meat options!  If you find yourself braising a rabbit for dinner on Monday, broasting a chicken for lunch on Tuesday, frying a dozen eggs for breakfast on Wednesday, sous viding [Editor notes that ‘viding’, being a conflagration of the French word for ‘vacuum’ and the English ‘-ing’ for a present-tense

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