Worth the Wait Discussion

Here at Worth the Wait Farm, we love the old saying, “April showers bring May flowers.”  It’s a comforting thought—nature’s promise that all those rainy spring days will eventually lead to blooming fields, bursting gardens, and lush greenery. But what happens when May decides to take April’s job a little too seriously and delivers a week of showers?

Well, friends, we have an answer. A week of May showers brings mud—so much mud.  The kind that clings to boots, creates unexpected slip-and-slide moments, and ensures that every farm chore requires at least one extra change of clothes. It brings pigs with entirely new career aspirations, as Muddy McSnout and the gang have officially switched from agriculture to competitive mud wrestling. Chickens, usually opinionated and vocal, have been left questioning their life choices, quietly contemplating whether ducks had the right idea all along. Meanwhile, the potatoes remain buried, blissfully unaware of the c…

A traditional French‑Canadian pork spread, lovingly passed down through the Ouellet family. Slow‑cooked, richly seasoned, and perfect for breakfast on the farm.

Ingredients

• Pork roast or shoulder (with some fat, but not excessive; remove skin if present)

• Onions

• Water (for boiling and for finishing the cretons)

• Option 1: El Ma Mia – Seasoning for Cretons

Domino Bars are a classic Canadian Christmas treat — rich, layered, and impossible to resist. With a chocolate‑coconut base, a creamy vanilla middle, and a smooth cocoa topping, they’re the kind of dessert that shows up at every holiday gathering and disappears just as quickly. Loved for their nostalgic flavor and no‑bake simplicity, Domino Bars have been a festive favorite for generations.

Ingredients

Bottom Layer

• ¾ cup butter, softened

• ¼ cup sugar

Well, that’s it. Today we wrapped up the last of the animals for the year here at Worth the Wait Farm. The turkeys had their turn, and now they’re all processed, packaged, and cooling down, ready to head out the door.

These birds are destined for Thanksgiving tables, and they’ll be waiting for pickup this Sunday afternoon at the farm. That gives folks plenty of time to get them home, brined, and ready for the big meal.

There’s a certain relief that comes with finishing the season. Processing isn’t glamorous work, but it’s honest work. We raise these animals with care, and when the time comes, we do right by them. Sending them off to feed families feels like closing the loop.

So if you’re picking up a turkey this weekend, know it’s the last bird of the year, raised on pasture and finished with respect. We’re grateful for your…