After hours spent in coffee shops pouring over seed catalogs searching for the perfect crops, we are excited to finally be done putting our order together. Sam is using that hard earned math degree to figure out row spacing, days to maturity and anticipated yields, and Cayla is trying to finish her thesis in time for our bike trip (but trying to help out as much as possible). Meanwhile we have made reservations to pick up pigs in the spring and are going to register our trade name tomorrow! Sam's friend Andrea is going to be raising grass-fed rabbits on our land as well, which we're looking forward to. Pickles, the farm mascot ("the" Fat Rabbit) is looking forward to chewing on things alongside many new friends. Also in the works are learning more about bread baking, the quest for the perfect kimchi, pumping iron at the gym to keep in shape for the growing season, and general winter laziness in the spare time.

Here's a little more about what we're doing this year:

Starting June 1st and ending around November 1st: Look forward to a $20 retail value of vegetables, as well as a loaf of fresh baked bread, and a jar of something yummy and homemade such as pesto, kimchi, or pickles.

From late August - early November, but likely a bit longer, one dozen eggs weekly as well.

Spaced out over the season, 1 meat rabbit and 3 chickens (fully prepared as if bought from a butcher or the grocery store).

At the end of the season, we'll be giving each member a freezer's worth of awesomeness: 12+ lbs. of pork, a whole turkey (just in time for Thanksgiving!), and about 20 lbs of root crops that can be stored for the winter such as potatoes, beets, carrots, and turnips.

There is also a potential that we'll have bees for honey in the fall, which we'll be sure to include. Hooray!

We're asking $500/share. If you have any questions about becoming a member, our practices, or anything else, please email us at fatrabbitfarmvt@gmail.com. Thanks!

Happy snow days, Sam and Cayla