Worth the Wait Discussion

Well folks, we have plucked our last cluck for the year.

The final batch of Jumbo Cornish Cross has ridden off the pasture and made their way into the freezer, officially marking the end of chicken processing season. They were raised on fresh grass, with non-GMO, soy-free feed, and just enough sass to keep things interesting.

This last round was parted out into 59 pounds of skinless, boneless breasts (aka the crowd pleasers), 21.9 pounds of drumsticks (perfect for backyard BBQ dreams), 28.5 pounds of thighs (rich, juicy, and always underrated), 14.1 pounds of wings (split into drumettes and flats for fairness), and 7.2 pounds of ground chicken (because sometimes you just want a burger).

That is 130.7 pounds of pasture-raised goodness, ready to fuel soups, stir-fries, and spontaneous dinner parties until next season rolls around.

At Worth the Wait Farm, the arrival of spring signals the beginning of another exciting planting season. This year, we prepared our fields with care, ensuring the soil was ready to nurture a bountiful potato harvest.

Preparing the Fields

Before planting, the fields were disc harrowed, breaking up the soil and creating the perfect environment for our seed potatoes. Once the ground was ready, we dug holes approximately 12 inches apart, carefully placing each seed potato into its new home.

The Potato Varieties We Planted

This season, we selected a diverse range of potatoes from The Maine Potato Lady, each offering unique flavors, colors, and culinary possibilities:

- Laratte – A French fingerling variety with a nutty, chestnut-like flavor and firm, waxy texture.