Hurricane Farm

  (Scotland, Connecticut)
A view of life on our farm
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Hurricane Farm in a nice article from the HARTFORD COURANT

A link to a nice article about our farm in the Hartford Courant from October 14, 2010.

Click on the "Discover Windham" link...


Spring is Alive

Spring is alive at the farm and the surrounding woodlands and wetlands.  The frogs have been peeping for weeks, and now after their loud rituals we are finding egg sacks in the "frog pond" and along the banks of the brook and stream.

Soon, the eggs will be hatching and tiny tadpoles will swarm the waterways that surround Hurricane Farm.

Even though there were seemingly thousands of frogs at the start of the "peeping," they are hard to spot now that the mating is all over.  Here's one of the little guys.  Who would expect something so small to make a sound so large?

In addition to the creatures, the plants are also popping up all over the place.  Here is a Skunk Cabbage making its way up through the muddy bottoms of the stream.

And of course manure needs to be hauled.  We started moving some up from the back manure piles, but there is still much more to move.  We'll be tilling the gardens soon and we're also eagerly awaiting the next batch of "four-legged-tillers" (or piglets) who will be arriving in a couple of weeks.

There is still a lot to clean up from sugaring season, though.  And both Erica and Violet spent hours working on this task.  Gathering and hauling empty buckets from the woods, cleaning and scrubbing buckets, pails, spiles, and tubes, and getting it all packed away for next year takes more than an afternoon!

It was so sunny and warm that Violet felt compelled to break out not only her sun hat, but the sun-screen too!  The finished Sugaring Pavillion is there in the back, still awaiting its roofing job...soon to come...

We also disassembled the bee hive, cleaned it out, and got it all ready for its new inhabitants.  Hopefully we'll have better weather this coming summer and the bees will be able to prosper.

And, let's not forget, the arrival of the new farm animals.  Just hours ago we welcomed our first lamb of the year!  As always, it's busy busy busy here at the farm!




Holiday Meat CSA - Shares Now Available

Hurricane Farm in Scotland, CT is currently offering a Holiday Meat CSA. 

Many people inquired about and have been on a waitlist for our Summer Meat-Based CSA.  We are now pleased to be able to expand our CSA to a second season and we welcome new members.

Members have the opportunity to get fresh meats straight from the farm.


Each member's share will include the following: 

End of October: 
Pork Chops ($9/lb)
Sausage ($9/lb) 

Early November:
Nitrate Free
Bacon ($11/lb)
Ham ($11/lb)

Turkey 20-30lbs ($100)

Early December:
Grass-Fed, Dry Aged Beef ($7-20/lb)

Plus:  Eggs, Swiss chard, Spinach, Lettuce, Peas & Kale

CSA with Turkey: $300
CSA without Turkey: $200 We are now accepting a $50 deposit with 2-3 weeks to pay the remaining balance. 

Get involved with your food and get it straight from the source!

Contact us at: or 860.465.9934




Thick with Chicken Coops

It has been a busy several days here.  With school vacation last week, there were lots of projects to finish up, continue, and start.

Erica and the kids were able to get all the seeds started in a small indoor greenhouse, we tilled the garden and rolled over all the manure we spread in there, an herb garden took shape, bulbs were transplanted all around the yard, and of course the chicken coops rolled off the "assembly line."

I have found that four is the number to build at a time.  Any more than four at a time and the hardware store runs out of hinges and latches.  But if I get enough for four, somehow the store is all restocked the following week waiting for my next batch of coops.

So far I've finished four and moved them out to their new homes, and have four more 1/2 way finished.  I will build another four, as well as a 4 x 7 foot goat barn that we have a deposit on, and hopefully finish up my own 10 x 8 shed/meat chicken house (pics on that to follow later).

Here are four coops just past the halfway point.  I find that cutting each section in fours also speeds up the construction, but allows me to vary my tasks at a rapid enough pace to keep me interested in what I'm doing.

After the rough framing and the nesting boxes, I add some walls, a "pop-hole" for the hens complete with a door, and some roof trusses.

I also add two windows.  I make them diamond shape just to add some character and to make them different from any other building out there.

The 4 foot by 4 foot construction allows for enough space for a small backyard flock and also allows me to move it around with my hand truck and fit it into just about any size truck.  (I add the side door just before we load them up.)

Here is the coop in even the smallest of trucks.  This one is about to be taken to its new owners a few towns away.

We also offer a coop "package," for which customers receive some feed, a waterer, a feeder, some nesting box hay, and 6 baby chicks.  Long live the backyard chicken!  We started our farm with this exact same coop that I designed while building it many years ago.  We had four chickens and two rabbits.  We've grown quite a bit since then!



Chicken Surprise

No, this is not a recipe for a mouth-watering chicken dish, but a brief snapshot into how animals keep their own time.

It is a sure sign that Spring is not too far away when you find this in the barn...

The ducks, not as keen as the chickens, have also started laying.  They, however, drop their eggs all over the yard.  Some in the garden.  One under the tractor wheel (oops).  I think, though, that if the past is any indication, they will settle down and find a secure place any day.

The sheep are about to lamb and the rabbits are nesting as I type.  The few turkeys that remain are also laying a surprising number of eggs.  The next month here at the farm will be full of new additions! 

OK, OK...Here is a recipe!


1 can cream of mushroom soup
1/2 c. chopped onion
1/2 tsp. salt
4 c. thinly sliced potatoes
1/2 c. shredded cheddar cheese
1/2 c. milk
1/3 c. chopped green pepper
1/4 tsp. pepper
8 oz. sausage

Combine soup, milk, onion, green pepper, salt and pepper. Place half the potatoes in a 2 quart casserole. Add half the sausage. Cover with half the soup mixture. Repeat layers. Cover and bake in a 350 degree oven for 1 1/4 hours. Remove cover. Sprinkle with cheese and bake, uncovered, 15 minutes longer or until the potatoes are tender. Serves: 4.
Wait!  No chicken?  I guess that's the surprise. 

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