This week on the farm...

written by

Amy Forsyth

posted on

May 17, 2025

What a week, what a week. It has been a whirlwind here at the farm. Our sheep are officially out to pasture for the season, and they couldn't be more thrilled, same goes for us farmers. It's so wonderful to witness them peacefully grazing out on pasture, especially the lambs since it's their first time out and about. The pastures on our new land are stunning and so lush! Speaking of animals on pasture, we will be welcoming 13 black angus cows this coming Monday to the farm, then in a few more weeks 9 more. SO excited and a little nervous. Nerves are higher this year with farming new land and with increasing volume in every aspect. 

We will be processing our first batch of meat chickens in a week, which also nerve racking, but very, very exciting since we will be doing it ourselves and get to really control every aspect. Get ready for some delicious, very fresh, farm raised chicken. 

Permanent fencing is well on its way, as we have one pasture fully done! Just a few more to go... Fencing is very physically demanding and time consuming. We are lucky to have the experience in our pocket, so at least we know what we're doing haha. Beautiful thing about permanent fencing is you only have to build it once. 

Veggie fields are booming with growth, and we are just chomping at the bit for more variety. Coming soon! Tomatoes are planted and happy in their new tunnel alongside some greens, kohlrabi, scallions, and cukes. Basil will be going in shortly alongside the tomatoes because well, they're besties. 

Overall, we are humming along, and really focused on just simply producing high quality, very loved food. Enjoy the video below for a glimpse in our week! 

More from the blog

Saying goodbye.

Saying goodbye.

People ask if it gets easier. It doesn’t. You just get better at carrying it. The guilt dulls to a workable ache, like a joint that predicts rain. You learn to separate the animal from the meat in your freezer without lying to yourself. You remember their lives, their heart, and you’re grateful in a complicated way. Farming is a long conversation between care and necessity. Raising animals for food means promising them a good life and a swift, respectful death. Most days the promise feels honorable. Loading day it feels like betrayal. Both are true.I used to want to detach myself from the reality of it, but I realize that it's actually not detachment that eases it, it’s the opposite. It’s knowing them so well that their leaving is stitched into every day they’re here. The joy of a lamb kicking its heels for the first time, the friendly glance and nods from our cows, the soft snorgles and oinks from our pigs—these are the same thread that pulls tight on processing day. You don’t cut the thread. You let it run through your hands until it’s done. Processing day forces you to confront the realities of ethical eating. In a world where meat often arrives pre-packaged and disconnected from where they came from, we've chosen a different way. We know exactly how our animals were treated—kindly, respectfully, without the horrors of industrial farms. Yet, the act itself is bittersweet, a reminder that every meal carries a story, a sacrifice. It's why we pause before each meal, why we waste nothing, and why we commit to doing better each year: rotating pastures, improving infrastructure, ensuring compassionate ends. To anyone reading this who simply wants to understand the farm-to-table truth: it's not glamorous, but it's profound. It deepens your appreciation for the land, the animals, and the quiet strength required to honor both. This isn't just about survival; it's about living in harmony with nature's rhythms, even when they break your heart a little.

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Forsyth Family Farm

  • 300 Gunstock Hill Rd
    Gilford NH 03249
  • 6037503975