Wow! It has been a busy time around the farm lately. Between market days, trips to meat processors, and field work we have been covered up. There has been little time to sit down and write a news letter. When we do get to sit down we are too tired to think.
Hopefully, we can begin to communicate on a more regular basis as we get more caught up. We have several new subscribers to Farm News and we want to welcome them. And, as always, invite your friends and co-workers to subscribe.
We have finally finished baling hay for the year and should have plenty for the winter. Recent rains have given a flush of forage both in the pastures and hay fields.
Although our summer produce is gone, fall greens are gorgeous and plentiful. We have turnip, mustard, two kinds of kale, arugula, mustard spinach (tendergreen) and collards. A few turnips are getting big enough to sell. As usual, everything is grown without the use of pesticides.
Sales have been good so it has been hard to keep all cuts of pork and beef in stock. We have all beef products except chuck and rump roast. This includes steaks (fillet, rib eye, NY strip, sirloin) and roasts (shoulder, round, eye of round, sirloin tip) and ground beef. We have a fresh supply of pork so we have those chops and ribs everyone loves so much. We also have shoulder and ham roasts along with three kinds of sausage (mild 1lb. bulk and links, hot, sweet Italian links).
We have plenty of our delicious pasture raised chicken including whole, whole legs, split breast, wings, backs and necks. We still have some ground chicken pet food. Currently, we are offering 10% off all chicken products so it would be a good time to stock your freezer.
All our meats are grown without antibiotics or growth hormones. Our animals are outside, on the ground, in a natural setting. The pigs and chickens receive a special whole grain feed that contains no animal protein or medication. Cows have an all forage diet with no supplements (other than a trace mineral salt block), concentrates, or artificial protein (urea).
For the next few weeks, we will be at the Triad Farmers Market on Fri. (9:00 until 3:00) and Sat. (8:00 until 4:00). We are in booth 73, farmers area #2.
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