This week on the farm...

written by

Amy Forsyth

posted on

October 4, 2025

Lately on the farm...

We are submerged in harvest season, and oh what an abundance it has been. All of our squashes, pumpkins, sweet peppers, hot peppers, corn, and sweet potatoes have been harvested. Next up will be our potato crop along with all our storage beets and carrots. This veggie year has been our best yet, and we are excited to be cutting and freezing a bunch to sell throughout the winter months. We have frozen about 200lbs of corn and will make out with about 800lbs of sweet peppers to freeze and sell as well. 

We are down to just 2 more meat chicken batches out on our pastures, then that is it for the season. We are contemplating upping our chicken production for next year as it's been selling like hot cakes! But I think getting through this season first is in order :) 

Our sheep and cows are enjoying the cooler sunny days. There isn't much grass regrowth, so we have been feeding hay for about a month now. This isn't ideal, but it was what it is, and we have to keep them fed and happy. Our second cut hay season is basically nonexistent, and we will have to purchase hay for the winter months. We are always at the hand of mother nature, one way or another, but as a farmer that's what you sign up for in a way. 

Our pigs are just living the life, enjoying their wooded area and digging around. They have stayed in their fencing all summer long and its a shocking, but happy surprise! 

We have welcomed a boar to the farm (male, unfixed pig) and named him Boursin! He's now in with our breeding pigs, Thelma and Louise. We are hoping to have piglets sooner than later and start our own pig breeding. Like oh no we'll have to take care of piglets now... :) It's a great addition to our operation by increasing our pork production, and also giving us more control of the health, etc. of our pigs! 

Overall, life on the farm is chaos and beauty, as always. 

Enjoy the video below for a glimpse into life lately. 

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