This week on the farm...

written by

Amy Forsyth

posted on

June 7, 2025

We rode the wave of mother natures moods this week, leading to a pretty successful week on the farm. We got a bunch more crops in the ground including eggplant, herbs, cukes, sweet potatoes, leeks, and more salad. The menu is growing quick here at the farm and we are just so relieved and excited! Crazy to think just a few months ago we were packing up and moving here, and now we are already pulling so much food out of the ground. Never stop growing! 

Our animals managed the heat, finding the shade and drinking plenty of water. Our meat chickens had a bit of a rough time, as they always struggle the most in the heat. We do the best we can keeping them comfortable and find so much relief when the sun starts to set and the cool night takes over. We lost a few of the bigger meat birds unfortunately, but an acceptance we must practice when raising animals.

Haying season as officially begun! Farmer Kyle and Farmer Stevo were off to the races this week, mowing, raking and baling beautiful first cut hay off the land here. We started cutting our own hay a few years ago and have since never looked back. It's an incredible feeling to feed our animals hay we have grown and cut. 

Overall, a great, stressful, fulfilling, tiring, beautiful week on the farm.

Enjoy the video below for a glimpse into our week! 

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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