Eggstravaganza! Sunday 4/30/17 12-5pm

There is a reason the Easter Bunny hides eggs…
Alright folks it has been a while since we have been flush with eggs. We started our layers on October 27th, 2016….yes, right before the winter to remember (or forget!). The chicks did well in the brooders, but it was out to pasture in late November. Surprisingly, all of our shelters lasted through the wind and snow. We were really buried out here- but the super-doops held up and the snow even created some insulation. The chicks did fine throughout the winter. Then came spring and they popped. As I write this I am so surprised how well things went. Anyway, the birds are now fully grown and for the most part done with the Rooster eggs. We were a little conservative starting in October- planning to be ready for the markets in June. Turns out, even with that winter, the birds came through well and are laying great.

So….how about a farm day before June?? Yep, if you would like eggs or sausage, bacon or any other pork product please come to our first Farm Day of 2017 this Sunday from noon to 5pm.

There is lots going on this time of year and some of you might be interested in walking around a bit. We put in a lot of berries this month and if you’re interested in seeing our irrigation system- come on out. If you would like to see the pigs that will be ready for June and July classes- come on out. If you are just looking for a Sunday drive – come on out!

Long term members might remember the Sunday Egg Drops at Drake Park- want to do those again? We are up for it, but we know it has been a while since we have had enough eggs to do this. Let us know if you’re interested in meeting us downtown again.

Happy Spring and we look forward to feeding you and your family again this year!

Pastured eggs have pasture under where they lay, sleep and forage.

Butcher Classes , Hog Shares, and Fresh Chicken- July 2016

Just a quick note that we will have a fresh chicken day on the farm this Sunday (7/24/16).  The store is updated so please reserve online or give us a call (54I-323-IO65) if you would like some chicken straight from the abattoir.
Alright, we have lots of hogs ready this time of year- so now is a good time to stock up on Vitamin P!  These are great looking hogs that are hanging around 225lbs each.  Some are ready right now and can be picked up from the butcher to cut up at home, have them cut it up for you….or…..join us at the farm for a butcher class where we teach/help you cut up your own hog just the way you like it!  There is lots more information on these classes HERE.

We have a fancy new brochure posted that has all our goodies listed.  We do try to accommodate special cuts; however, our standard fare is noted.  You might see that Thanksgiving turkeys are listed.  The poults are on site and we should post something in the store soon- we will let you know in an upcoming email.

That’s it for now- we really appreciate your support especially now that we are doing less farmers markets.  This email group is where the bulk of our sales now come from!!  Please help spread the word as we do some pretty unique things in Central Oregon that most folks have no idea about!

What? A brochure!?

The long dormant marketing department of the Great American Egg rises!  With the aid of my lovely and talented sister- we now have a brochure/pricelist!  You know something physical that must be transported by hand and read by reflected rather than projected light!  That’s right an actual paper brochure!  Check it out (note- for me at least, the two pages are one on top the other- rather than side by side):

GreatAmericanEgg_RackCard

brochurebrochure2

The Store is open for Fresh Chicken this weekend 6/26

Fresh Chicken Time

Time to fill your freezer with chickens just the way you like them.  Here are some cut-up ideas:

  • Home-Style 6 piece (2 breasts, 2 quarters, 2 wings),
  • The 8 piece fryer (2 breasts, 2 wings, 2 legs. 2 thighs)
  • The 10 piece french cut (2 breasts, 2 tenders, 2 wings w/ breasts, 2 legs, 2 thighs)
  • How about butterfly or spatchcock (we used to do this for you- any interest?)
  • Or, and this is what I imagine you do- cut them all up the same way and then store the parts separately- so then you’ll have leg night, then wings, then….
  • Or- maybe you just toss them in the freezer as is and just enjoy the savings!!

Regardless, we hope to see you this weekend.  I did a bit of work on the site so hopefully things will flow a bit better for you.  I think the main complaint was finding the shopping cart- that is fixed!

Hog Shares and Classes

Also, of note is that pig shares will be available through out July.  Taryn, for the third year now, will be teaching butchering class for those thirsting for porcine pedagogy.  Half shares are $3.75/lb/hanging weight which includes the slaughter and hang.

Online Store Updates

Okay, more on that later!!  Right now it is fresh chicken season- so sign up for some birds for this weekend.  Remember, you just reserve the birds with out paying the deposit by signing up for the birds and then selecting ‘Manual’ check out and just bring a check with you to the farm!

LINK TO THE CHICKEN LARDER STORE

Anita at work

Raised and butchered by the same hands!

** SOLD OUT ** Fresh Chicken Larder Day – 6/19/16 9-11am

Chicken Larder Days are Back!

Sign up HERE for fresh chicken this coming Sunday 6/19/16 from 9-11am!!
I know it has been a while, but activity on the farm seems to ramp up with the warm weather.  We are feeling pretty organized this spring all things considered.  Let’s do a quick run down of the enterprises on the farm:

 

Eggs
As you may know after visiting the Farmer’s Market we don’t have eggs – yet!  We have lots of young pullets that have yet to start laying.  If all things go well they should start dropping rooster eggs any day now and hopefully we will have a strong summer of eggs before the molt kicks in.  We have reduced our wholesale outlets of eggs to just Devores Good Food and Rockin’ Daves this year in order to bring more eggs to the markets.

Hogs
The big news here is that we finally have a grinder for our hog feed.  What a difference this has made in growth rates.  We should be offering up classes again around the end of June through July.  Also, the local slaughterhouse is now able to cure bacon for us- this has lead to a nice price reduction – about 25%.  The bacon is now dry cured instead of wet/injection cured like before.  This old school ‘salt box’ method of curing has a great taste and texture that we really enjoy.  Also, the meat that is at the market right now is primarily Berkshire.  Later this summer and for the classes will be predominately Duroc pigs.  A good time to compare which breed you like better.

Turkeys
Seems like Turkeys always give us trouble!?!  Last year we definitely started our poults too late and ended up with a pretty small bird for the Thanksgiving table.  Thanks much for your understanding and know that we are taking corrective action and should have day old poults several weeks earlier this year.  Plus I am going to expand a meal worm experiment that we started last year- keep your fingers crossed!  We will post turkeys in the store once we get a good feel for how many we will have to offer.

Broilers
Alright- broiler season is – RIGHT NOW!  We are fully queued up in the brooders and in the pasture with broilers.  We started butchering in late May to stock up for the markets and grocery stores and now we are ready for our first Larder Day of the season.  These larder days have been great- no need for us to freeze, store and peddle- just straight from the chill tank to your freezer!  Of course, there are financial rewards for such a simple transaction- we sell to you at $3.50/lb and we get paid right away!  Perfect.  The price of broilers has been climbing – some farms in the valley are now selling for $7/lb which must require sales skills even Anita doesn’t have!?!

Anyway….we hope to see you this weekend!  HERE is the link one more time!