Jump to content
Spring Lake Farm forum

All Activity

This stream auto-updates     

  1. Earlier
  2. Ingimundur Kjarval

    Information on how the delivery is going.

    33 minutes from Niack and then home
  3. Ingimundur Kjarval

    Information on how the delivery is going.

    54 st next 29 minutes then Payson
  4. Ingimundur Kjarval

    Information on how the delivery is going.

    Next Montague 14 minutes
  5. Ingimundur Kjarval

    Information on how the delivery is going.

    Next Clinton then Mont then Manhattan
  6. 6th avenue drop-off in Brooklyn done 3:35pm.
  7. Ingimundur Kjarval

    Information on how the delivery is going.

    Next 6th Ave GPS says 39 minutes
  8. Ingimundur Kjarval

    Information on how the delivery is going.

    Leaving now for Stronghurst gos says 3:10 hours
  9. Guest

    Farm diary

    Thank you for sharing all this!
  10. Ingimundur Kjarval

    Farm diary

    Just putting these pictures I took to use in the newsletter today, dumping all the ones I didn't use here:
  11. Ingimundur Kjarval

    Frjáls þjóðfélagsumræða er eitur í beinum valdsins.

    Jæja þá, byrja ég að setja inn hérna. Meira tók niður hvað margir haf lesið svo að ég geti fylgst með, hvað margir kíkja inn. Sjáum svo til hvort að mér tekst að byggja þetta upp hérna, mikilmennsku brjálæði eða ekki, en jafnvel á því að ég hafi veri að draga inn lesendur á hin Málefnin. Það er nefnilega tvennt ólíkt að skrifa undir nafni en nikki, bara ekki eins mikið vægi í nikkinu.
  12. Við erum hérna tilbúin ef á þarf að halda, allir saman nú.
  13. Ingimundur Kjarval

    Farm diary

    Hi everybody. Got some feedback from you my customers on sourcing meat from other local farms and going to post one here and my response> Ingi, I thought I would share my comments about reselling meat from other farms. You have a special product, and you are a unique individual delivering it. My sense is that if you dilute that with a much more common product, the reason people are your customers might get obscured. I thought you had more meat than you could sell, and you were looking to move it faster? How will bringing meat in from other farms affect that? And what I wrote to him. The truth is I work 10-12 hours 7 and things not adding up. Trust me not quiting, will keep on going, but at the same time I have to try things that might make this work. My answer: Well Rob, several issues. Not really making any money on my meat, too expensive to raise the way I do it, no hormones, no drugs, only hay and grass, pigs on pasture etc. etc. Me my self and my family do not eat anything else. Have enough beef and that a different issue. Not enough pork and definitely loosing money on the pigs as of now. The year before last I thought I could sell all the pork I raised and bred too many sows, lost my shirt and bred fewer last year, now not enough pigs and afraid I will loose customers not having pork. I am not quiting even if my family wants me to, believing one of these days things will add up. You my customers are here for many different reasons I understand. Some because you believe animals should be raised under conditions natural to them. Some because of worries about drugs. Other because you believe meat raised on grass and hay is healthier. Some because they are hoping to get cheaper meat buying directly from a farm. And I want to keep you all, you all important to me. And to be honest, you my customers buying bulk directly from a farm should be able to get the food cheaper, not more expensive, doesn't really make sense. So I have been thinking, what if I try to do something for all of you and support local farming at the same time. I have to survive and part of it MAYBE to source meat from other local farms and keep it strictly separate from my farm. You do not know all the fraud going on in this direct from a farm thing, everybody seems to be bending the rules lying and cheating. Me telling you what I am doing the difference. It is a routine in this business to source meat from somewhere else and pretend it is from your farm. The best Ingimundur
  14. Ingimundur Kjarval

    Farm diary

    So what do you think, a new idea was born just this morning? So I am out of pork fat for my self, somewhat a big portion of my diet pork fat. Everything fried in it and used instead of butter and such. Last year I had a surplus of pigs but you not buying enough and I had to take some to market, lost my shirt. Decided to raise fewer and now a shortage, several out there getting ready, but until then no pork fat. Had this thought to buy some at Steiner for me and then the idea was born: What if I buy some for you too? Even ground pork and other pork cuts. What do you think? I would try to find out how they were raised but not my pastured pigs of course, would keep everything separate and not put my label on that meat. Should I do it? Been doing the chicken these last days, getting done, will do a batch today. Only doing enough for the family but you will then get the surplus if any. I can´t raise them at the price you want to pay for them, maybe in the future when more efficient, the plan anyway. The problem with this getting meat at Steiner to sell you to even out the supply is a drastic change, afraid it will destroy what I am trying to do. But we all have to eat every day, and hard for me to plan into the future, how many pigs I should raise to be ready in a year. Again, should I do this? I feel I am loosing customers by not having a steady supply! I would try to find out how the pigs are raised, if any drugs are used and such, but when there are middlemen harder to trust these things.
  15. Ingimundur Kjarval

    Farm diary

    At last the tractor I got this fall is ready for battle, all done, heat and music in the cab and everything. The last thing to put the loader on and the crabber. These hay bales are about a 1000 pounds and not something you move by hand, need a tractor for that. The cab less tractor is the one we had, the one with the cab supposed to be a backup and when the weather is foul. Too cold, raining or other shitty weather. Going to try to keep it out of the mud, keep it clean and nice, we will see. Been stressful to get it ready, many things to take care of. The last, the third function valve was stuck for some reason but then it worked. The third function is an extra feature and not cheap. The loader can go up and down and tilt the attachment on front forward or backward, being it a bucket or what ever. The grabber on the front then can grab the bale and hold onto it. But for that you need the third function, electric valves and buttons in the cab, quite neat. So lets hope it works for many years to come.
  16. Ingimundur Kjarval

    Farm diary

    Found this documentary by accident, less than a year old. Educational if depressing.
  17. Ingimundur Kjarval

    Farm diary

    So we had a pork butt roast last night. Potatoes, a little bit of green beans and cranberries. And was it good, the best pork roast ever. Not very big and the two of us almost finished it. Not like pork at all, more like wild meat, dark and flavorful, our own meat of course. I did an experiment the other day, bought ground pork at Walmart and had it for breakfast, could not eat it. And when Temma my wife offered it to the cat, didn't want it either. It was just bad, not fresh and the only taste of it that it this unfresh taste. Also bought pork sausages at Aldi, they were okay but no taste except the spice they used. About this butt roast, we use no salt no spices, no nothing, only the taste of the meat and as I said the flavor of wild meat. Our pork is different for sure.
  18. Ingimundur Kjarval

    Farm diary

    So here we are again, one reason I stopped writing, was I didn't feel like going out to take pictures every day. Didn't realize that was the reason until this morning doing the chores. So here is the solution, will try to write something every morning, even if only a couple of lines and do the pictures when I feel like it, no pressure. The night tonight has a special significance in Icelandic tradition. You are supposed to give all the animals extra for the night and if you stay up and listen to them, you will understand what they say. Only one catch, you will go raving mad. The greeting for tonight in Icelandic is "gleðleg jól". The "ð" a soft "d" somewhat like "th" in "the". Gleðileg would be glad jól, jól like jul in Danish, a very old word for Christmas from heathen times. And as you know, modern English basically new Icelandic, old Danish long dead. Ó is like your o in sorry, o in Icelandic more open like soul maybe. In Icelandic you have i and í, a and á, e and é, o and ó, and u and ú. The same letter just said differently. The funny thing, these rules then repeatedly broken. Like in my name Ingimundur. The first letter I said like Í, something I found strange as a child. So if you keep on reading this, you will become fluent in Icelandic bye and bye. So to you all and one GLEÐILEG JÓL.
  19. Ingimundur Kjarval

    Farm diary

    A reminder next delivery Dec. 30th. So I picket up the meat from two steers at Steiner earlier in the week. Canceled the December slot, not enough demand from you guys. So there we were three of us farmers by the ramp picking up our meat saying pleasantries to each other. One of them does several markets in the CIty, the other some kind of direct marketing, seen him there before but don't know how he does it. Quite a coincidence the three of us where there at the same time, just not that many of us in this directing marketing thing. So as he loaded his last box on the truck, he said "this the last time I will be here, done, sold the farm and we bought a smaller place. I like to feed my cattle grain and it just didn't add up anymore". The two us didn't say much, tried to look sympathetic I guess. But showing feelings not something us farmers excel at, silence. Maybe we put our heads a little lower in respect and thought "another farmer down", maybe this thought "better him than us", or this one "if him, when us?" And on we went our ways with our meat. This pictures taken Yesterday. The day before in the fifties and then freezing by morning, but supposed to me nice and mellow into January.
  20. Ingimundur Kjarval

    Farm diary

    Can say this, this is working, all these systems shaping up and helping make a lot of the mistakes go away. Obviously I am reinventing the wheel but me doing it. Who knows, maybe the wheel was invented many different times in many different places? This one guy starting with a square one and then figuring out a circle was better, maybe after it wore it self down into a circle., clank, clank, clank it went for several years until the clanks went away. Hm he said to him self, that would work, I am really brilliant! Now it is about three weeks to the shorted day, when the days start to get longer by a chicken step every day as we say in Iceland. Then average temperature will fall every day from now until 5th of January. Then fall no more until 5th of February when it will start climbing up again. If you think the winter is long here, just think about those living by the Hudson bay not that far north of us. Today I am going to move bales in the fields towards the main road, so if we get a lot of snow I can still get to them. If they are in the field and the snow just keep on piling up, at some point the tractor even with chains will not be able to get to them and us ".....". All kind of new ideas, the newest, to get an upgrade on these Google spreadsheets, for $10 a months I am supposed to be able to get support and such. Learning all these things backward, a little bit like driving by the rearview mirror. But hey, that's like life itself.
  21. Ingimundur Kjarval

    Land for sale.

    We are talking to Sotherby reality, not signed up jet. Asking price unknown. Yes we would be selling it alltogether, has to be a farm. The term farm somewhat flexible, agri -tourism taking off there, less than 10 miles from Legoland opening next year.
  22. Guest

    Land for sale.

    do you intend to sell the entire property, all 108 acre of it? If so, what is your asking price? do you have an agent assigned already?
  23. Ingimundur Kjarval

    Farm diary

    We are somewhat in a crisis mode on the farm, if not in reality then in our minds, snow like this much too early and fall work not finished. But we will keep on trucking, delivery this Sunday as you know, check us out on www.springlake.farm And on more depressing things, listened to a story on NPR this morning, epidemic suicide rates among farmers in this country. The story told as if it was only a problem of these farmers, "poor them, we feel so bad for them, men that can't communicate their pain". Just to put it straight, farmers do not feel pain, just that when they are up against the wall and no way out, they don't see another solution, no cycho babble going to save them. Where do you think your food is coming from anyway, some factory in China or something? Really! These farmers are growing YOUR food and when they go under as they will one and all, the way things are going, there will not be any factory in China making you food, you will be starving or most of your income going for food. You really think Big Food is going to grow your food for nothing? Enough ranting for one day.
  24. Ingimundur Kjarval

    Farm diary

    I know, I know, I know, not been very good. Important to me to keep this diary going. To let you know what I am up to, show you what I am about, authentic if you want. Really think what I am doing is important and not less important that you are ready to participate, shows that you think this kind of farming/direct marketing is important. Tremendous forces against us and I am confident Amazon for example and others are ready to deliver food to you at a loss for years to come so as to put us farmers in direct marketing out of business. These big businesses see a future where they own everything, production, selling and delivery. Doesn't matter if they want this future or not, they think it is inevitable and they have to participate or perish. Lets proof them wrong by surviving, maybe other farmers can see our model and do it too. This is the new old tractor after we have gone over it, only two problems left to solve,. The cab heater doesn't heat, hopefully a very simple problem. We drained the coolant off the engine, thought that prudent, it coming out of south Florida. When we put the new coolant in the heater in the cab did not work. The heater is in the roof so very likely just an air bubble that can't come down. So we have to disconnect the hose and get coolant up there. The other thing the second hydraulic pump is failing. We changed out the first one when it came, obvious it was bad, a $1030 pump. Now during the cold spell the other one was not doing its job. Two problems actually. We changed the hydraulic fluid and the new one must not have been right for this cold temperature, nothing really worked right on these two tractors exactly the same. So now we are getting fancy synthetic hydraulic fluid good down to -56 they say. These pictures were taken a couple of days ago when the tractor did its first job on the farm, moving rocks, everything good. Now it is just waiting for the new loader, supposed to come now the 25th Yesterday. Will put in pictures when the loader is on. Looks good doesn't it, new tires and everything, we put them on, we are gooood. 🙂
  25. Ingimundur Kjarval

    Farm diary

    Maybe you should look at this film when you have time beautyfull if nothing else.
  26. Ingimundur Kjarval

    Farm diary

    Here we are again, not much to say, been getting new equipment for the slaughter house and getting ready to do the chicken. Doing a pig in the next few days, ground for me. Without the ground for breakfast I would not look this good, buitifull and all. Got this sausage linker and hoping to make some sausage, trying it out if nothing else. I will not be using the bones, so if anybody wants them send me an email at ikjarval@gmail.com. The pelt and guts also available for dogfood. I will be doing deboning by hand so lot of meat on the bones. Putting in some pictures I took just now. Winter is here, no surprise if this snow stay until April here at 2000 feet. A blessing, makes everything brighter and protects the earth from the frost.
  1. Load more activity
×