Our sales were a little higher, a good thing given the downswing across the board. It could have been better if the cost of feed and gas had not more than doubled. Even with that, we managed to keep our prices fairly steady and appreciate our customers who continued to support ours and other local farms.

We are very pleased with the vat pasteurizer. It allows us to produce the fresh cheese that we can move from milking to market in three days. It saves in time, refrigeration and storage space because we don't need to age it for 3-4 months. Most folks seem to really like it as well. The chefs especially enjoy their weekly delivery. There is no other place to get cheese that was pasture grass just 92 hours before it arrives in their kitchen.

The vegetable crops also did well this year. We have the new vegetable beds laid out and seed orders in.

We want to take this time to thank all of our customers at Forks Farm Market, many whom have also become friends. We also want to thank Chef Frank at Westmoreland Club, Chef Matt at the Inn at Turkey Hill and Chef Liz at The Peter Herdic House for their continued support and fresh product ideas. You can check them out on-line at: The Inn at Turkey Hill and The Peter Herdic House

The photos are of the barn after the snow and our great farm-hand Shane getting ready to cleanout the barn. We don't know what we would do without Shane. He takes great care of the animals and the barn.