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Ingimundur Kjarval

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  1. Ingimundur Kjarval

    Information on how the delivery is going.

    33 minutes from Niack and then home
  2. Ingimundur Kjarval

    Information on how the delivery is going.

    54 st next 29 minutes then Payson
  3. Ingimundur Kjarval

    Information on how the delivery is going.

    Next Montague 14 minutes
  4. Ingimundur Kjarval

    Information on how the delivery is going.

    Next Clinton then Mont then Manhattan
  5. Ingimundur Kjarval

    Information on how the delivery is going.

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

    Information on how the delivery is going.

    Leaving now for Stronghurst gos says 3:10 hours
  7. 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:
  8. 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.
  9. Við erum hérna tilbúin ef á þarf að halda, allir saman nú.
  10. 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
  11. 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.
  12. 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.
  13. Ingimundur Kjarval

    Farm diary

    Found this documentary by accident, less than a year old. Educational if depressing.
  14. 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.
  15. 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.
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