Now that the rainy days of May are gone, and the humid, dusty days of June are here, it is really feeling like Summer. Despite the May 14th hail damage, it doesn’t appear that our tomatoes will be late. We think perhaps our switch to Vermont Compost potting soil might even be pushing them a little early. We start our earliest tomatoes in mid-February, so we don’t ever get fruit until July, and we’re not expecting any until then. But some of the cherry tomatoes have some full-size green fruit on them, so we’d better keep our eye out for color while we’re stringing them up.
We have created a new full-time farm/bakery position for our 2018 team! This position is an entry-level position split 25/75 between our ecological vegetable farm and wood-fired bakery. You will be paid hourly and can start immediately. Apply now by sending a resume and cover letter to email@example.com.
General description: Little Hat Creek Farm is a successful small diversified vegetable farm and wood-fired bakery. 2018 will be our fifth season. Our weeks are structured around preparing to sell at three fast-paced farmer’s markets and delivering our CSA. We use ecological farming practices on one acre of annual vegetables and a small fruit orchard. Our bakery specializes in naturally-leavened breads made by hand with local flours and hand-laminated croissants. Our 5’x7′ wood-fired oven is housed in a climate-controlled bakery building on the farm. In addition to our retail sales outlets, we also wholesale bread and pastries to stores and restaurants. Our team includes two full-time and one part-time employee in addition to Ben, who manages the vegetable side of things, and Heather, who manages the bakery.
Skills desired: You are a good fit for our team if you love making and sharing good food and if our farm+bakery business model excites you. Our goals in creating this position are to become both a bigger buyer of regional grain, and a better employer. We like working hard, but by bringing more people on board we aim to produce more while keeping everyones’ hours reasonable and using our teams’ skills appropriately. You will join our business at this exciting time as we transition from doing all the work ourselves to building a team that will allow us to have a greater impact on our community.
Duties: You will assist our existing bakery and farm team with discreet tasks that help them move production along including cleaning, dishwashing, pastry prep and makeup, scaling, dividing and shaping dough, and ingredient processing. In addition, you will assist our farm team with normal farm tasks, including hoeing, mulching, planting, harvesting, seeding, and weeding. You may be asked to perform other tasks, including making deliveries, helping to manage the oven fire, or feeding sourdough starters.
This entry-level position is a great way to get your feed wet in an artisan bakery and on a small ecological vegetable farm. We prefer that you demonstrate some kitchen experience (but it doesn’t have to be baking), enjoy working with your hands, and are able to learn new skills easily. You can anticipate tasks, see what needs to be done, and do it. You are organized and take pride in a clean workspace and a job well done. You are able to work quickly and efficiently while attending to detail, and you are able to problem-solve on the fly. You also don’t mind working outside in any weather and enjoy physical labor. You are punctual, dependable, able to safely lift fifty pounds, and able to meet deadlines. You work well with others, but are also content to work alone. You must have a clean driving record and be comfortable driving a large van on mountain roads.
Duration and Hours: You need to be available to start work immediately. We prefer that you commit to working through October 2018, preferably through December 2018, with the possibility of transitioning to a role of greater responsibility through the winter. Your working hours will be 35-40 hours per week, split 75/25 between the bakery and farm. You need to be available all day Tuesday and Friday, either Saturday or Sunday, and at least one other day. There is some flexibility, but we ask that you keep the schedule once we decide on it.
Compensation: We pay monthly, starting at $8-10/hr (DOE) with a $2 raise after three months. Benefits include unlimited free access to unsold farm produce, eggs, and baked goods. You will also receive training in marketable skills, including but not limited to. We pay monthly. You will have unlimited free access to unsold farm produce, including eggs, bread and pastries. You will also receive training in marketable skills, including but not limited to:
- making pastries and naturally-leavened bread on a commercial scale
- growing vegetables ecologically for market
- handling food safely
- processing fruits and vegetables
- successfully growing a small local food business
You will also have access to the logic behind everything we do. We make a point of sharing the details of our farming, baking, and business practices, so we encourage you to ask about starting and running a business like ours.
We look forward to hearing from you!
Ben + Heather
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!
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!
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.
Thank you for supporting your local farmer and baker!
–Ben & Heather
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:
- Ruritan Plant Sale on Sunday April 22 (Earth Day!) at the Rockfish Valley Community Center, 9 am – 3 pm
- Devil’s Backbone Brewery Plant Sale Sunday May 6 (the weekend before Mother’s Day!), 9 am – 3 pm.
- From now until June at the Charlottesville City Market on Saturdays 7 am – 12 pm, at the Lexington market 8 am-12:30 pm, which starts this Wednesday April 18, and at the Nelson market, which starts Saturday May 5, 8 am to 12 pm.
- On our farm, by appointment
We look forward to seeing you there!
In mid-February, right after my birthday, Ben gets the greenhouse started. Every Monday, he seeds a new round of flats. The flats are germinated in the house, either in a cool guest room, or in a closet we have newly outfitted with a space heater and metal shelving. Some seeds, like tomatoes, germinate best in the heat, others, like lettuce, in the cool. Once the first seed leaves show themselves, the flat gets whisked out to the greenhouse where the sun shines. We heat the greenhouse, but only barely; we want our plants to be hardened and ready for chilly spring conditions, so we only heat enough to keep the nights in the forties.
New this year, we’re trying for some fall broccoli. Even the best broccoli farmer I know says that there’s only a 70% chance of broccoli every year, but we found the space to give it a shot. Another new crop this year is celery, which we’re looking at as sort of an experiment. From what we’ve read, Virginia’s climate is borderline too hot for celery, which takes a long time to grow but prefers cooler weather and plenty of water. We made some irrigation improvements last year, and we found a space for it close to the edge of a field where it will receive some morning shade, which may help it keep cool. So if we get some celery or broccoli that we like the looks of, they will make it into our CSA share, and show up at market!
It is not to late to join our CSA! Bring the fruits of our labors into your home, and sign up now–we would love to have you!
We are looking for a full-time bread and pastry baker to join our 2018 team! We are a growing farm-bakery in our fifth year. This position is paid hourly and starts April 2, 2018. Apply now by sending a resume and cover letter to firstname.lastname@example.org.
General description: Little Hat Creek Farm is a successful small diversified vegetable farm and wood-fired bakery. 2018 will be our fifth season. Our weeks are structured around preparing to sell at three fast-paced farmer’s markets and delivering our CSA. We use ecological farming practices on one acre of annual vegetables and a small fruit orchard. Our bakery specializes in naturally-leavened breads made by hand with local flours and hand-laminated croissants. Our 5’x7′ wood-fired oven is housed in a climate-controlled bakery building on the farm. In addition to our retail sales outlets, we also wholesale bread and pastries to stores and restaurants. Our team includes one full-time farm employee and one part-time bakery employee in addition to Ben, who manages the vegetable side of things, and Heather, who manages the bakery.
Skills desired: You are a good fit for our team if you love making and sharing good food and if our farm+bakery business model excites you. You may have some experience making bread, but most importantly, you are interested in being in charge of firing an oven and making sourdough breads and croissants from start to finish, including selling what you make at a farmer’s market. At the market, you will take pride in presenting the week’s produce, enjoy interacting with customers, and be able perform mental arithmetic in a fast-paced and exciting environment. You are a self-starter who can also perform routine tasks. You are organized and consistently attentive to cleanliness. You are able to work 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 enjoy interacting with customers, work well with others, but are also content to work alone.
Duties: You will be responsible for the overall daily production of our bakery. This includes mixing, shaping, and baking bread and pastries, dishwashing, oven and firewood management, ingredient restocking, and general cleanup. You will also be expected to represent our farm-bakery at one farmer’s market. Heather will train you, and assist you with production on the busier days. You may be asked to help train and supervise part-time employees. We currently fire the oven and bake two days a week, but this may increase as we take on new accounts. Occasionally, you may be asked to participate in other farm activities, including greenhouse work, harvesting, mulching and weeding; post-harvest processing like pickling, jamming and drying; and deliveries.
Duration and Hours: You will start work Monday April 2, 2018. You must be available to to continue working through October 2018, preferably through December 2018, with the possibility of continuing part-time through the winter. Your working hours will not exceed 50 hours per week and will generally be during daytime hours. Your days off are flexible within the framework of our weekly schedule.
Housing: We have housing available.
Compensation: You will start at $7.25/hr until you are trained, or for the first month, whichever is shorter. After that, we pay $8/hr, with the possibility of another raise after four months. We pay monthly. You will have unlimited free access to unsold farm produce, including eggs, bread and pastries.
You will receive training in marketable skills, including but not limited to:
-managing a large wood-fired oven
-making pastries and naturally-leavened bread on a commercial scale
-adjusting recipes to account for weather and ingredient variation
-handling food safely
-processing fruits and vegetables
-selling farm and bakery products at a busy farmer’s market
-successfully growing a small local food business
You will also have access to the logic behind everything we do. We make a point of sharing the details of our farming, baking, and business practices, so we encourage you to ask about starting and running a business like ours. And because there are many ways of doing things, we also try to take you on visits to 2-3 other farms and bakeries over the course of the season.
We look forward to hearing from you!
Ben + Heather
In December, when the seed catalogues start arriving in the mail, I begin to think about the coming year’s Community Supported Agriculture (CSA) Program. Managing a CSA properly means planning for a diverse assortment of crops in each box. We don’t want to deliver a box with 10 pounds of summer squash in it and nothing else (though there are weeks when I could do that!). Of course, summer squash is one of the “anchors” of our CSA, along with tomatoes, cucumbers, and peppers, so we attempt to plant and harvest continuous successions of these anchor crops. So when I peruse the seed catalogues by the woodstove, sipping my morning cup of coffee, I am searching for a few untried but promising varieties of each important crop to add variety and keep things interesting both for me and our CSA members. And every year we like to try a completely new crop. In 2018 we are excited to try our hand growing celery and black-eyed peas.
By choosing to join our CSA program, you choose to support our farm in the winter, when the most important work is mental, rather than physical. In the summer, we pay back your investment in our farm with the fruits of our physical labor. But winter is the time for mental labor, as I look over the 2017 field maps to plan the 2018 maps, deciding what the landscape of tomato stakes and bean trellises will look like. And when I am imagining the shape of the coming season, you become part of my mental landscape as well. I am motivated by the thought of you opening your box, marveling at some variety of radish you have never seen before. I love thinking about you sharing the fruits of our labor with your friends and loved ones.
Our CSA runs for 19 weeks, from June through October, and is available for pickup on Wednesdays in Charlottesville, in Lexington, and at our farm. Please visit our CSA page for more details and to sign up now!
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:
- Wednesday Dec 20: A private house near Rte. 11 and Ross Road, Lexington, VA
- Saturday Dec 23: Charlottesville City Market
Please see below for the full menu and ordering instructions.
SPECIAL HOLIDAY MENU—all 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
“…the open mind, the attitude that includes both doubt and possibility, the ability to see things always as fresh and new…is needed in all aspects of life.” —Shunryu Suzuki
One of the best things about having children is watching them learn about their world. Every day brings something new into their lives, a new sensation, a new sight, a new experience. Sometimes when they are restless I take them outside and lay them on the freshly fallen leaves and they are suddenly still. I imagine the flood of perception washing over them, how the blades of grass must tickle the back of their necks, how the leaves crinkle when they move. I imagine what the tree’s canopy above them must look like, branches silhouetted against a cloudless sky. They are taking it all in; all else is forgotten.
How is it that part of what it means to grow up seems to be loosing that freshness? Must it be so? Shunryu Suzuki didn’t think so. I don’t practice Zen Buddhism, but I do appreciate my babies’ everyday reminder to keep my mind open to what the day brings. When I do, I enjoy myself more. And my bread is better. I listen to the dough, and I am content to wait. On days that I forget to do this, the bread is part of a routine that I have performed hundreds of times. My mind is elsewhere, unable to notice the cues beneath my fingers. Most of the time it still works out, but that is not why I do what I do. I love remembering that I will never be a master of this process. So, thank you Sam and Hazel for the daily reminder!