As we’ve journeyed into this artisan lifestyle and began to understand the way it ebbs and flows, April seemed to arise as an opportune time of year to take a break from baking and renew, much like the Spring, for our context.
As a “shoulder season” in the Adirondacks, April tends to lack the distinction and praise that Winter and Summer get in our region.
April veers towards less snow and more mud, a slight increase in temps, but often too wet for any defined activities.
In years past, Adirondackers would vacate, maybe head down south to warmer temps and sunshine.
Restaurants would slow down for a few weeks and plan a sanitizing deep clean.
Farmers start coaxing seeds to germinate and get their operations prepped to be fruitful for the high times of the season.
This April will be very different.
COVID-19 has created a whole new normal for everyone to adapt to and there are still many unknowns.
A new look at food resiliency
The limits of our global food supply chains have been tested recently with the coronavirus and it’s forced folks to take a closer look at what is available locally.
It has also forced many of our peers (farmers, food producers, vendors at farmers markets) to reassess where and how we all fit into this model of food resiliency for our county and our region.
The question that comes to mind, in an emergency situation like the conditions we see today with this pandemic, is “can we feed ourselves?”
We’ve seen first hand the surge of demand for local food in this time of uncertainty.
Several of us have had to adapt quickly by employing alternative delivery methods at farmers markets, at local markets and food co-ops.
Pausing today to benefit tomorrow
Being self-employed in a precarious situation where the news is coming hard and fast everyday, has such an unorthodox rhythm, it’s challenging to keep on dancing.
While we have had our April break plans since last Winter, we can’t help but feel a little guilty that we won’t be able to pitch in where we may be needed during this month.
We’ve been “putting our shoulder to the wheel” all year without a break, if we don’t take a hard pause now on baking and going to markets, we won’t be able to progress into the gaps we know we can fill in the near future.
After much discussion, we decided to go forward with our plans for this April. We will be using the month to focus on some projects on the farm:
- Prepping for the arrival of our Stone Mill,
- Getting the micro dairy ready for milking and
- Trying to check off some of the tasks on the never-ending barn repair to-do list
With the exception of nurses, doctors and other essential services, many of us have had to take a “pause” in one way or another recently.
This is our pause.
Take stock in our friend’s markets
We did make sure to stock up the markets we wholesale to before we began our break.
We hope they can continue to not only remain open, but that our community remains flexible and open to their needs as well!
We all need to adapt and I think we’re doing it together.
See you in May
By May we plan to be back in full flour force, serving up the goods wherever we are able to.
Please stay well. Hug your nuclear family. Hug your cats, dogs and all the critters who share your domicile.
Give lots of “mental bear hugs” to everyone else for social distancing.
Thank you for understanding and allowing us to take this self-imposed work break. Please visit our friend’s markets during this time and we’ll keep you posted on our progress.
Be safe. Be thankful. Be kind.