Local, fresh food for CNY

Southwick Family Farm produces beef, pork, chicken, goat, eggs, and vegetables on 75 acres in Nedrow.

  • We provide on-farm sales year round; appointments preferred
  • Or find us weekly June-October at:
    • Westcott Farmers Market – Wednesday 2-6 p.m.
    • Skaneateles Farmers Market – Thursday 3-6 p.m.
  • And monthly 2nd Wednesday of the month November-May
    • Delivery to your home – $5
    • Meat-up at Barry Park 3-3:30 p.m. to pick up your preorders

Zucchini Pizzas from Long Slices

In 2020 we posted how to make zucchini pizzas using large rounds of zucchini. Recently we made zucchini pizza again cutting the zucchini lengthwise, similar to how we cut them for zucchini lasagna.

Next we baked them at 400F for 10 minutes.

Then we covered them with tomato sauce and lots of cheese and baked them until the cheese was melted and the zucchini was tender. The thinner ones took about 10-15 min. and the thicker ones 15-20 min.

Finally we cut them in half and enjoyed our supper. Zucchini pizza from long slices!

75 Round Bales

Recently we were able to cut and bale about 15 acres of hay belonging to a friend in the LaFayette area. We took our mowing, tedding and raking equipment to the field. Then we cut it and tedded it to help it dry. Finally we put it into windrows so that another friend could round bale it for us.

The hay was loaded onto a tractor trailer, 24 bales at a time, and hauled to the farm.

Aren’t rainbows are fun to see? No, the hay didn’t get wet; the rain was somewhere else.

The hay was delivered to the farm and then it had to be moved into the barn.

The initial goal was to get the hay in the barn and under cover. Over time it will be stacked more neatly for when we need to use it in the winter.

A round bale is about the same amount of hay as 12-15 small bales.

We repeated the process two times. Finally the tractor trailer is ready to go back to its home.

We are thankful for the ability to get hay, for a dry stretch to be able to cut and dry hay, and for friends who help us with the process.

First Cutting 2024

Recently we got our first cutting of hay for 2024 – 170 bales. We have described the process here, here, and, really well, here.

First you need a hay field. To grow, hay (grass/pasture) needs sun, rain, and heat. We have had all these things this spring. Long about June 1st we look to see if the grass is tall enough and then start watching for a block of dry days.

That block came this past week and weekend. So the hay got mowed and then tedded. The tedder is pulled by the tractor. It flips the hay into the air so that the upper dry side gets put on the ground and the lower wet side can be up and can dry out. If you have a tedder, this will happen once or twice.

The field will look something like this. Then the hay will get raked into rows. Finally the baler will get pulled and the hay will be baled. Ideally it will also have a kicker that will kick the hay bales onto the wagon.

Ideally doesn’t always happen. 🙂 The kicker wasn’t sliding correctly, so we ended up putting the bales right on the ground. And the knotter (for the strings that go around the bales) wasn’t always knotting correctly. So the hay would get spread out and wouldn’t be formed into a bale. And then the race was on to get the hay in the barn before the rain. But multi-generational help got the job done!

This year’s first cutting is now in the barn, a start of what we will need for the cows and sheep this winter.

Eggs, Cheese, and Vegetables

I made a baked egg dish this week. First I sauteed a lot of vegetables, added eggs, milk, and cheese, then baked it with the lid off at 400F for 30 minutes or until it was done. It served 6 with leftovers. It was a good way to eat eggs!

Eggs, Cheese, and Vegetables

Sauteed vegetables mixed with eggs and milk and grated cheese and baked. A good way to eat eggs!


  • Oil, butter, or fat of choice
  • 1/2-1 cup/person vegetables, include what you have – broccoli, cauliflower, summer squash, zucchini, green/yellow beans, winter squash, pod peas, sweet potatoes, greens, kale, greens
  • 2 eggs/person
  • 1 tbsp-ish Milk/person
  • 1 oz grated cheese/person


  • Grease/oil skillet or ovenproof pan. Saute vegetables adding oil as needed.
  • Mix eggs and milk.
  • Mix grated cheese with sauteed vegetables. Add in egg mixture and stir well.
  • Bake uncovered in oven at 400F for 20-30 minutes or until knife comes out clean.

Spring in Nature 2024 – Part 2

Here are more views of spring 2024. The first trees have nice vibrant blossoms.

Pear tree

Pear tree blossoms

Apple blossoms

Apple Tree

These blossoms are done. Now the fruit is forming.

Peach Tree

Serviceberry Trees

Canadian Bacon & Apple Slices

This recipe was inspired by a recipe I read online. I made this simple side and it worked well.

Canadian Bacon & Apple Slices

Servings 4 servings


  • 4 slices Canadian bacon, cut in half
  • Oil for pan
  • 4 apples, cored, cut in half and sliced thin


  • Cook Canadian bacon in skillet over hot heat. Once the fat is cooked the bacon is done. Set aside on a plate.
  • Saute apples in the same pan on both sides until soft. Add oil if the pan dries. Start with two minutes a side and then cook until soft.
  • Serve apples over the Canadian bacon.

Gardens in the Spring

In spring you go and check the garden. Here we see kale and another green that wintered over and have revived.

And you check the perennials – no asparagus yet, some chives, and here is the rhubarb.

Then you check to see how the garlic is growing. This is planted in the fall and harvested in July.

Next you prep beds for new plantings of onions, potatoes, and other vegetables.

And finally you plant peas, Swiss chard, spinach and lettuce and wait for them to grow.

Spring in Nature 2024

Such a lot of things to observe this time of year. Here are flowering trees and spring bird observations.

Peach Tree

Peach Blossoms

Serviceberry Blossoms

Serviceberry Trees

Pear Tree

Pear Blossoms

Turkey Vultures soaring

Old Oriole Nest

Ball-like thing in the middle of the pic

Ahh…spring beauty and life!


Our ewes have given birth. Both twinned, and each gave a ewe and a ram.

The white one gave birth during a snow storm.

The black and white one gave birth about a week later. All four were up, walking and nursing within hours of birth. And they are all doing well.

Here is the white one with her lambs nursing, one on either side. A little blurry, but you get the idea.


Late last fall we got 30 Barred Rock chicks to add to this year’s laying flock.

These birds have matured and are now in the Taj Mahal. Here you can see some of them out in the grass and at the feeders.

At around 4 1/2 to 6 months chickens will start laying eggs. At first the eggs will be small. Then sometimes they will be really large and have double yolks, though we also see that as they get older.

The two eggs on the top come from our current layers. You can see how they are a bit bigger than the other three eggs.

The lower three eggs are from the barred rocks. They would have normal yolk and white inside, but they are smaller than what a mature hen would lay.

The one in the middle bottom – That egg doesn’t have a hard shell. Eggs have two shells – hard outer shell and the soft inner shell. When you peel hard-boiled eggs, you might notice that there is a soft lining that you need to use a nail to grab and peel away from your egg. That is the soft inner shell.

Eggs with soft shells can happen because the chicken is immature and her body just hasn’t figured out how to put a shell around the egg. It can also happen because she doesn’t have enough calcium in her diet to produce hard shells. So we give our chickens free choice oyster shells that they can peck at to add to their calcium supply.