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!
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):
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
Raised and butchered by the same hands!
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:
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.
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.
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.
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!
The abattoir sat silent all winter- but it’s bustling again! We started butchering chickens last weekend and now will be open for larder days.
Click here to sign up for chickens!
Hope to see you Sunday!
See you in 90 days!
Salted ham curing in the cold room.
Thanks much folks or stocking up for the long winter….and for putting up with seasonal shopping. Look forward to seeing you all over the next couple of days.
We do have plenty of frozen parted out birds in the freezer if that is what you’re after!
The end is here! The end of broiler season, that is. The last two farm days are this weekend! You can stock up for the winter this Saturday or Sunday between 9-11am with fresh chicken. The next butcher day will be Memorial Day, 2016. Do you have enough in the freezer to last until May?
There will be two days for this butcher extravaganzer! You can reserve then pick up chickens on Saturday, Nov. 7th or Sunday, Nov. 8th between 9-11am at the farm. Chicken will be $3.50/lb for fresh birds and you can stock up on Breakfast Sausage, Sweet and Hot Italian pork sausage, and ground pork as well. Did we mention bacon? So reserve your birds on the website for Saturday or Sunday pick up.
Link to Labor Day Chickens
Just a quick note that we will have fresh chicken available this Sunday between 9-11am. Please use the link above to reserve some birds. The online store has really worked well helping us keep things organized! Also, the $5 deposit is optional- the main thing is to reserve the number birds that you want and show up!
Thanks much and see you soon!
Thanks much folks- we are sold out for tomorrow, but still have birds available for Monday. Granted the thought of having a farm day on the last day before school starts- may have not been the best idea….so it goes.
Also, all the pigs found freezers (thanks to Taryn’s classes)! More will be ready before the end of the year so stay tuned!