Newsletter – Spring 2011

The 2011 Season is finally here! What a long, long winter…..but not too bad overall. We are trying out another format for emails – we really hope these reach everyone. Lots of things to talk about today as we have been a bit quiet lately- so here it is the latest and greatest from the Great American Egg.

The End of the Winter Egg Drop!

Thanks so much for supporting us through the winter! Even though the hens produce much less in the winter, they eat much more until the bugs arrive in the spring. This is an expensive time of year and without your support eggs would be a really tough enterprise. Thanks again!

First Butcher Day of 2011 – This Coming Monday!

Lots of things going on at the farm this time of year. The grass is getting ready for haying in about a month, three different sets of pigs are rooting up the fringe areas, and feathers are flying in the butcher shop.
We would like to invite you out to the farm on Memorial Day for fresh chicken straight from the chill tank. This is our first open day of the year and we plan on processing about 80 birds- so let us know if you would like one. We will have plenty of cut-up and frozen wholes as well. We are keeping the same deal as last year, where chicken is .50 cents/lb cheaper when picked up fresh on the farm! Pick up time is after 3pm.

New Products for 2011!

I am sure many of you remember the days before we found a smokehouse that didn’t use nitrites in thier cures. It has been a fun winter trying to discover recipes, and methods that work well with our pork. In addition to belly, cottage and jowl bacon; we are adding British bacon this year for you folks fond of lean bacon (that sounds like an oxymoron!). We have also tweaked the breakfast sausage a bit; however, it is still a classic mild sage flavor. Also, on the tenderloins we are offering medallions for the light meat eaters. We also now have USDA Rendered Lard! Lard is on of those items you never knew you couldn’t live without it! One customer even makes her mayonaise with it! Also, new this year is Lingucia – this is definitly our hottest suasage, heavily spiced with paprika.

A New Face! Meet Tayrn- our summer intern

Taryn will be working with us for the 2011 Season. She will be helping will all aspects of the farm as well as starting some sort of enterprise on her own (sheep, cattle, fish, we are still working out ideas). Taryn comes from the OSU geography department, worked many seasons on the family tuna operation in Astoria and just finished up baking for the winter up at Mt. Bachelor. Please welcome her- you can imagine the learning curve ahead for her.

Markets this Year

Wednesdays -- Bend, Drake Park -- 3-7pm
Fridays -- Redmond, Redmond Greenhouse -- 3-7pm
Fridays -- Bend, St. Charles -- 2-6pm
Saturdays -- Salem, Downtown -- 9am to 3pm

Resturants serving our Products

3456 -- Bend, Airport -- Chicken and Duck Eggs
10 Below -- Bend, Oxford Hotel -- Chicken and Eggs
Lone Pine Coffee -- Bend, Tin Pan Alley -- Ham Trifecta Sandwiches
Jackon's Corner -- Bend, Delaware Avenue -- Eggs, Bacon, occasional Crown Roast
Devore's Good Food -- Bend, Newport Ave -- Eggs all week long
900 Wall -- Bend, Wall Street -- Eggs
Hola! -- Sunriver, Marina -- Eggs and Jowl Bacon

Forage Crops

We have come to the realization that our animals would benefit from annual forage crops. This week we disced up about 1.5 acres and planted turnips. These are pretty quick growers and work well as a break crop. A break crop is a plant that is strong enough to win the new versus old battle and hopefully drop the grass down a bit. We are thinking this will be a good crop for both the pigs and the chickens. We will see. We will also try and strip graze the tops of the turnips. This variety (appin) has enough shoots at the crown that regrowth is possible after the pigs have nubbed it down. If we leave the pigs too long the will go for the subterranean gold.

So if your driving by….the North field is in triticale/oats and the south side of the driveway will be the turnip patch.