Category Archives: Uncategorized

Join our team!

The season is upon us and we need more help! Please check out our new listings on Good Food Jobs for a Wood-fired Bakery Assistant and a Farm-Bakery Assistant. Application deadline is July 12, so please help us spread the word!

And thank you for helping us find our next awesome team member!

Advertisements

Old-time Pizza Nites all summer long

OLDTIME PIZZA NITE

UPDATE (Sep 10): If you’ve had trouble with the ticket website, don’t worry! Just come. Let us know you had trouble and we’ll honor the online price. Thanks!

Join us for our LAST monthly Oldtime Pizza Nite!  Between 6:00 and 8:00 we’ll be cranking out two different vegetarian pizzas made with produce grown by us and by our friends–it’s all-you-can-eat, so bring an appetite! There will be kombucha from Blue Ridge Bucha on tap to wash it all down.

buy tickets

Music will be provided by Mary Jane Epps and Joe DeJarnette. A public jam hosted by Aaron Olwell will start at 6:00, so bring your instrument! All levels welcome (we mean that!)

Pizza production and the hosted jam will stop at 8:00 but you’re welcome to stick around, hang out, and play tunes until dark.

What to bring:

Blankets and/or lawn chairs for relaxing

Layers to stay comfortable in all weather (this is a rain-or-shine event!)

Salad or dessert to share (this is totally optional, but comes with a free glass of kombucha!)

Kids and friends with toys/frisbees etc to share

Musical instruments for jamming

Please leave your non-service pets at home

And no alcohol please!

It helps us immensely if you can purchase your tickets in advance. Advance ticket sales are available until midnight the day before the event. After that, you’re still welcome to come and purchase tickets at the door for $2 extra. There are limited income tickets, and one volunteer ticket (online only), which entitles you to free pizza in exchange for helping us set up and break down. As a volunteer, you’ll have to be available between 5:30 and 8:00!

We look forward to meeting you!

Best,

Heather, Ben, Sam & Hazel

Be our next farm worker!

This is a full-time hourly paid farm position.

Job Description: You will be involved in all aspects of the farm, including seeding, planting, harvesting, sorting, weeding, and mulching. You will be expected to help keep the greenhouse and packing station tidy, including washing flats and harvest containers. You will assist us at our busy farmer’s market stands, help us pack our CSA, and help manage our laying hens. Additional duties may include deliveries, helping with bakery production, packaging bread, or cleaning tasks in the bakery.

Skills desired: You are a good fit to for this position if you love making and sharing good food and if our farm+bakery business model excites you. You get pleasure in seeing (and eating) the fruits of your hard work. You want to learn more about what it takes to run a successful farm business, and how to grow nutritious and delicious food. You are a self-starter who can anticipate tasks and you work well independently and with others. You take pride in performing routine tasks quickly and efficiently while attending to detail, and you are able to problem-solve on the fly. You are punctual, able to safely lift fifty pounds, and able to meet deadlines.  You can perform physically-demanding tasks outside in all kinds of weather. You are thoughtful, inquisitive, and find joy in hard work, food, and good company.

Compensation: This is an hourly paid position starting at $8/hr. Expect to work full time, with 50+ hour weeks possible at the peak of the season.

Housing: A room in our house is available for rent for $175/month (utilities, laundry, internet included). You would share a bathroom with our housemate, and have unrestricted access to our home kitchen, or the bakery for cooking. Your room comes with a mini-fridge, full-size bed, and simple furnishings.

Minimum Length of Stay: Must be available to start immediately. There is some flexibility with end dates, but you must stay the full season.

Educational Opportunities: We are a small ecological farm, so you will be involved in every aspect of our operation including: greenhouse management, planting, cultivating, harvesting, chicken management, and marketing. We will train you to do a farmer’s market with us every week. During the season, we will tour other ecological farms in our area.

As part of Little Hat Creek Farm, you will be connected to a growing network of like-minded farms and grain professionals in the Mid-Atlantic who are working towards a thriving regional foodshed. We make a point of sharing the details of our farming, baking, and business practices, so we encourage you to ask questions so that we can help you realize your goals.

You will have free access to unsold farm produce, eggs, bread and pastries, plus trading rights at market for things we don’t produce, like meat and cheese.

To apply, please submit your 1-page resume and cover letter to littlehatcreek “at” gmail.com. In your cover letter, please tell us what motivates you to be a part of a regional food system.

This position is open until filled.

 

 

 

Do you shop at the Nelson market? Sign up NOW for your fall bakery shares

CLICK HERE TO SIGN UP by NOV 7

Starting next week, you can pick up a bread and/or pastry share at the Blue Ridge Bucha taproom in Waynesboro, at Basic Necessities in Nellysford, at the Old Orchard Farm Market at RVCC, or on our farm.  Shares work like a CSA–you pay in advance for 6-7 weeks of deliveries (depending on the location), and you can buy as many types of bread as you want! We’ll have another sign-up drive for winter shares in January. Thank you for your support!

Blue Ridge Bucha Taproom: Wednesdays starting Nov 14

RVCC, Basic Necessities, Little Hat Creek Farm: Saturdays starting Nov 10

DSC00659

It’s Fall, y’all!

img_3368

The first morning in August when there is a chill in the air, I think to myself how much I love the change of season from summer to fall. Unlike summer to spring, which often feels like an explosion of green, fall presents itself in bits and pieces; a cool breeze on your skin, golden evening light dancing on your cabbages, a dusting of leaves on your path. I love how Fall teases us with cool weather, only to step back and allow Indian Summer its time in the sun.

img_3058

Fall vegetables are challenging to grow, because we usually have to start them in the heat of the summer. Most brassicas (because, let’s face it, most of the best fall vegetables belong to this family) don’t germinate well in the heat. We start them indoors, and then cross our fingers that they don’t overheat as transplants, or get overtaken by flea beetles that adore making cabbage leaves into Swiss cheese.

img_3369

Next year, we will invest in insect netting that will help exclude these little insects without overwhelming the plants with heat. This year, we just got lucky. Our leafy fall Brassica plantings look great. Cabbages are heading up in the shortening days, and the kohlrabi! Yes, we have decided we love kohlrabi (starring in the above photo), and have planted more than ever. Today is the first harvest of this otherworldly vegetable. We can’t wait to bite into the first crispy fresh slice this evening. Kohlrabi is lovely in fall soups and stews, but in our house it rarely makes it past the cutting board. –HAC

Visit our new Pop-up Shop in Waynesboro!

we are lovely.jpgWe are so excited to collaborate with Blue Ridge Bucha to bring our ecological vegetables and wood-fired sourdoughs to Waynesboro. On Wednesdays starting today from 4:30 to 6 PM, we will be setting up a table inside the beautiful new Blue Ridge Bucha Taproom at 1809 E Main St, right along the 250 corridor. If you miss market, or just need some mid-week groceries, stop by, and remember to bring your growler!

Plus, we will be opening up our bread & vegetable CSA to a small number of new mid-season members in Waynesboro, and we’ll be trialing a new bread & pastry subscription service.

Come say hello!

About that tractor

IMG_0110

The May planting rush is upon us, and we rely on our old Ford tractor to prepare bed after bed. In the photo above, you can see the new blue paint on our tractor’s front axle “knee.” No, we’re not giving the Ford a touch-up paint job, it’s actually a brand new part, replacing the one that cracked all the way around the kingpin (the vertical shaft inside the knee). Hmmm! Not what you want to see when you’re preparing beds for your May-planted crops! So I limped back to the barn…….

When you use a tractor that’s 36 years old, you can’t be too mad when something breaks. Unfortunately, I don’t have a lot of aptitude or even interest in working on vehicles. It’s very satisfying to fix something on a vehicle and get it running again, but my experience level really limits my problem solving abilities. And anyway, I’d rather be working with plants!

So I knew I could probably tear it apart, but then watch in horror as some ball bearings and mangled bushings dropped out of the axle. (This is probably the first time I was glad that this tractor WASN’T four-wheel-drive!). I knew I was going to need some “supervision” putting it back together. After calling around, I found someone who could help. A guy named Bill Fenner came over last week. He told me he had worked for many years at an big company that made high-speed wrapper machines. (There was a slight pause where, in my head, I said to myself, “rapper like hip-hop?”) And he said, you know like cigarette and candy wrappers! Anyway, he rose through the ranks to middle management, but luckily for us, he decided that what he would rather be doing is fixing farmers’ vehicles and machinery.

Big thanks to Bill for getting us rolling again!

Help us fill our CSA!

BEACHES(1)

SIGN UP NOW

Do you have a friend who wishes she could make it to the Farmer’s Market, but can’t? Or how about that new guy at work who loves to cook?  Tell them about our CSA, and if they sign up by June 1, 2018, you get $25 in market credit with us, and they get a $25 discount on their box!

It’s win-win.

Or maybe you’ve been toying with the idea of signing up yourself.  It is so easy to let time slip by (don’t we know it), but really, now is the time to sign up! We’ll give you $25 off your box if you do.

We’re looking for FIVE new members, and we can do it with your help!

Our CSA is perfect for the busy family or professional who wants to eat ecological produce and good bread, and who wants to keep their dollars in the local food system, but doesn’t have time to go the farmer’s market. Our CSA boxes are pre-packed and ready to go with the best our farm has to offer, and our pickup windows on our farm, in Charlottesville, and in Lexington are long enough to accommodate tight schedules. Read more about our CSA here, or better yet, just hit the button below! And make sure you mention this offer so we can give credit where credit is due.

SIGN UP NOW

Thank you for supporting your local farmer and baker!

–Ben & Heather

 

 

Announcing two new plant sales locations

img_2013

We start thousands of seedlings every year in our greenhouse; this year is no exception! Many of them are destined for our fields, but nearly half of them are grown specifically for your gardens. We choose tried and true varieties of vegetables and herbs for our garden starts, grow them up ecologically in our wonderful new potting soil from Vermont Compost, and sell them in their prime. Buying plant starts is a great way to kick start your garden, grow successions of things like zucchini and lettuce, and to try several varieties at once. We think about seeding in February so you don’t have to! And we are always happy to pass on tips or help you with your garden planning, so come with questions!

You can find our plant starts at the following local plant sales:

We look forward to seeing you there!

P1020364

Special orders for the week before Christmas–including more Stollen!

We were taken by surprise by your enthusiastic response to our Christmas Stollen! We can only make so much at a time because we are a tiny bakery, so we quickly sold out for the Dec 16 delivery day.

But we know many of you, especially those of you in Lexington, never had a chance to order, so we want to offer it again. Please remember that quantities are still limited! We will also bring cookies and a small amount of stollen to the RVCC and Charlottesville markets on Dec 16, so get there early if you missed out on this weekend’s round of ordering.

Next week, the pickup dates and locations are:

Please see below for the full menu and ordering instructions.

SPECIAL HOLIDAY MENUall orders will be packaged in a clear bag with ribbon–ready for gift-giving! Cookies are sold by the pound (see photo above for an example of 1/4 lb bag).

  • Christmas Stollen (sold in 1 lb increments at $9/lb–a whole stollen is 4 lb, or $36)
  • Orange-anise biscotti, with toasted almonds ($20/lb)
  • Cinnamon-almond stars, painted with a meringue glaze ($25/lb) *gluten- and dairy-free*
  • Chocolate-rye drops, with smoked salt ($20/lb) *wheat-free*
  • Gingerbread snowflakes with bourbon glaze ($20/lb)
  • Kamut shortbread with candied rosemary ($20/lb) *wheat-free*
  • Kamut-hazelnut thumbprints with candied cranberry ($20/lb) *wheat-free*
  • Mix of all cookies except biscotti ($20/lb)

To place your order, please email us at littlehatcreek(*at*)gmail.com with “ORDER” in the subject line, and indicate:

  • When and where you want to pick up your order
  • Which products you would like (including the quantity)

We will write back to confirm your order with your total. All orders will be COD, so please plan on bringing cash or check to market, or a check to Lexington when you pick up. Please note that the order deadline for all three locations is Saturday December 16. Don’t hesitate to email us with any questions you may have!

Happy holidays from our family to yours!

Heather, Ben, Sam & Hazel

2017_xmas-tree-farm (13 of 17).jpg