The slow arrival of Spring

Thu, 02 Apr 2026 03:19:02 GMT

Preparation for Spring and other updates

It's April, and here in Colorado that means warmer weather and spring showers... or colder weather and snow... or cool weather and no precipitation. To be honest, all it really means is change; the brutal months of winter are over and, although we can't plant just yet, before we know it, it's time to tend the garden. As soon as the weather starts to turn warm, my family and I rush outside to be in the sun and begin our preparations for the growing season. Unfortunately, we've long since learned that the warming weather doesn't mean its time to plant. So, we spend March and April preparing the garden beds, organizing, cleaning, planning, checking on livestock and the bees.

Spring is also the time of year when we get more requests for meat shares and custom processing services. There's a marked increase in requests starting about March. At this point, I like to think that many of our past customers have spent the winter enjoying most of last year's meat shares and are nearly ready to fill up the freezer. We, too, are in need of a restock after winter. Unfortunately, our sows didn't give us any piglets this winter, so all we have left are the ones born at the end of summer last year. Similarly, we didn't raise any beef this year. So, we are working with our ranching partners to acquire meat shares for our customers. Regardless of the availability of meat shares, we still offer custom processing services. To make things easier for our customers, we've added a pricing calculator to help estimate costs. Feel free to give it a try:

To everything there is a season...

Fri, 31 Oct 2025 17:37:18 GMT

a time to pluck up that which is planted

Fall has traditionally been the time of year to harvest and preserve all that remains in our gardens in order to stock up and prepare for winter. That usually means canning, pickling, dehydrating, and any other way to keep food to last as long as possible. This time of year, when the temperature dips below freezing at night, is also when most people would harvest their livestock, hanging the meat high from a tree overnight before butchering the next day. After, everything that could be preserved was, using just salt and smoke, to provide much needed protein for the winter.

Here at Lorica Farm, we still practice many of these traditions (minus the tree - we use walk-in coolers instead) and strive to feed our family and yours as families have been fed for hundreds of years - with wholesome food, grown and harvested locally. To all of you who continue to support us with your encouragement and business, we are grateful. To those of you still interested, we only have two pork and four lamb shares left. More will be available next year.

Reserve your meat share now

Why choose Lorica Farm? For one, we strive to give our customers as close to 100 percent hanging weight as possible. Typical custom processors return only about 60 percent of hanging weight. With us, you get specialty cuts you can't find in the grocery store as well as bones for stock, lard/tallow, and the option to smoke and/or cure without using nitrates. Click below to read more about our shares or send us an email to reserve one now.

Lorica Farm Blog

The slow arrival of Spring

Preparation for Spring and other updates

To everything there is a season...

a time to pluck up that which is planted