Canyon Creek Farms: we're certifiable

 3-week-old Khaki Campbell ducklings

You've suspected that all along, haven't you? Now we can confirm the truth: Canyon Creek Farms is on the verge of being certified organic.

After wading through the paperwork and waiting for the results of our application review, we are now awaiting the final inspection. There is a huge lot of record-keeping that is required, so I have been working hard on a database system to handle that part of the certification process. We will be inspected at least once per year, and we must be able to show records of basically every single thing that we did or bought or used during the year. Feed purchases. Every application of fertilizer or compost. If we vaccinate or otherwise give medical treatment to an animal, it must be documented. When we buy seeds or plants they have to be certified organic.

Sounds like a lot of work, right? So why are we doing it? Well, partly it's a matter of pride: We have been working hard on our farm for six years now, and we're producing top-quality chicken and duck eggs, as well as Tamworth pork. We have been managing all our animals and crops organically from the start, so we figured that the next logical step would be certification.

 Tamworth piglets

If you've bought our duck eggs recently at Sunny Farms or Nash's Farm Store, you probably noticed that they are labeled "organic." How can we call them organic when we aren't yet certified? The National Organic Program (NOP) rules state that if a farm sells less than $5,000 per year in organic product sales, it can label its products organic. However, we can't use the USDA Organic logo, and we are subject to inspection to ensure we are complying with the organic standards.

Now that more of our eggs are being sold at local retail stores, we anticipate that our farm product sales will soon top $5,000 per year, which would make us ineligible for this exception.

New Hampshire pullets

Up to now, we've thought of our little farm business as more of a hobby, but it's time to step it up a notch and take ourselves more seriously. We've worked hard to provide wonderful eggs and pork for the local community. It's time we honor the loyalty of our customers as well.

Pot Pies and Egg Money turns 50!

Okay, okay, not really. But this is the 50th post on the Pot Pies and Egg Money blog, so who needs an excuse to celebrate? I thought about listing 50 ways to cook a heritage turkey (my related post of November 2010 is still getting lots of hits), or maybe 50 reasons why mechanical pluckers are preferable when slaughtering turkeys outside in late November when it's snowing and 20 degrees (although I think I just mentioned the only reason that really matters), or even 50 reasons why Tamworth pigs are nicer than bobcats (but that has a little of that apples-and-oranges thing going on).

Tell you what: Suppose I list 50 things I like about writing this blog? Okay, imagine that I came up with 50. Now I'm going to pretend I'm writing a killer query letter and pare it down to what you, the reader, really needs to know.

First, I love to write and am feeling quite cock-a-hoop with myself over the progress I've made on Pot Pies and Egg Money (the book, you know) recently. I know I'm dating myself by using phrases like "cock-a-hoop", but my husband doesn't like it when I date anyone other than him, so I'll stop now.

I lied. About stopping, I mean. The second thing I love about this blog is, frankly, YOU. I am so gratified to look at the statistics every week and see how many countries have at least one of you reading my blog. Last time I checked, that list had grown to over 30 countries! Amazing, this worldwide web thing, isn't it? I appreciate your comments and questions and wish you'd post more of them. And while you're at it, why not sign up as a follower or subscribe? That way you won't have to lose any more sleep wondering if you missed my latest post.

Thanks to all of you for faithfully following my blog over this past year. Keep in touch, and I'll keep you posted (no pun intended) about the progress of my book.

Right now, though, I think I'll start chilling the champagne. I feel like celebrating!