What a great season it has been at Great Road Farm. We were able to preserve over 5,000 pounds of tomatoes, make over 300 gallons of kimchi, and enough smoked and fermented hot sauce to last the year. This year we cut our operation down and focused on vegetables. Our four year run of taking care of chickens came to an end. We did not take on any more experiments such as raising lambs or hogs. Instead we focused on vegetables and what we could maximize in each season. This led to our most efficient and profitable year yet. Believe it or not taking care of chickens and livestock everyday really can burn one out. Having to feed, water, collect eggs every single day, no matter what day it is, takes a lot of energy. This year I was able to focus my energy on vegetables and it has shown me it is very important to have a specific focus. My crop plan was different this year too. I tried to match the ebbs and flows of our restaurants demands instead of just thinking about what the farm can grow. During the summer, when the restaurants tend to slow down, I focused on growing lots of tomatoes and peppers so we could preserve them. I increased production in the fall because the restaurant gets busier at this time. Growing for a restaurant is a bit like shooting at a moving target. Most chefs do not come up with a menu until weeks before they change it, however vegetables take much more planning then that. Sometimes I can predict what they will use and other times they want a new item I have not grown before or a vegetable that I do not grow at all. It is constant learning experience every year to refine our growing and production techniques. Each year I learn something new and continue to improve while enjoying my work and making sure not to burn out.