It's been a little bit more than a month, but we are catching up with catching you up on what's been going on at the farm. Surprisingly, even with very few things happening, time has still managed to slip away from us.
These past six weeks have brought us into a brand new world at the farm, and although we're not checking our watches as much as we used to and our calendar looks pretty empty, we have been busy learning new skills, staying positive, improving our barn space, and - most importantly - eating WAY too much ice cream.
The coolest thing that we've been doing this past month or so is getting our ice cream truck ready for going on the road. We've painted, moved a thousand electrical wires, installed a water tank, made room for a cooler, problem solved a variety of issues, and filed a bunch of paperwork. We've arranged a photo shoot with the incomparable Shannon Marie Photography, installed back-up cameras, moved the truck in and out of the barn a bunch of times, and taken it out for its maiden voyages to Mineral Point and to Lancaster.
But, honestly, the best part has been making the ice cream! We've perfected our main flavors and experimented with a few others. It has been incredibly fun and quite the learning experience!
(...okay, honestly, the best part has been taste testing the ice cream. We HAD to make sure it was good!)
Because we haven't been able to hold events, the barn space has transformed into a workspace for Kyle, and the main thing he's been working on is updating our bar space. It's been something we've worked around for years, but with the extra time on his hands, Kyle custom-built shelving to fit our storage and functional needs. It still needs doors, a few paint touch ups, and a backdrop on the back wall, but it is looking amazing and we can't wait for our bartenders to try it out at our next event!
In April, we learned a completely new skill when we tried out curbside pick up for our donuts, kettle corn, and ice cream. We tried another one out on Mother's Day weekend. Both times, we were overwhelmed with people and their patience and wonderfulness as we learned the new skills needed for online ordering and social distancing pickup.
We have loved doing curbside pickup and really want to express our gratitude for our farm guests. This has been an uncertain and stressful time - for us and for everyone - and we are so appreciative of your support in helping us through. We hope that the ice cream, the donuts, and the kettle corn lifted your spirits and elevated your late-night snacking!
You can check out our time-lapse video of our pickup on Mother's Day!
Since everything started, we also said a very sad farewell to our amazing inter Caitlin, who moved back home and is currently under very strict orders to visit us whenever she finds her way back her. Caitlin was such a huge part in starting our ice cream project - if you had ice cream last summer you probably saw her smiling face as she scooped!
Although we miss Caitlin, we've also said a very happy hello to two new interns, Bridget and Caroline, both business majors at UW-Platteville. Because of the pandemic, their internship job duties have changed quite a bit, but they'll be helping us through summer and fall, working on ice cream and helping us create some new blog and social media content. They are both excited - as are we - to bring you some new things from the farm!
One thing is for sure that this new month will bring us new challenges and new things to overcome. But if the last three months have taught us anything, it's that we can adapt and move forward, no matter what the world throws at us.
Fun on the farm...in blog form!