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!