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May 2021 Newsletter

written by

christina donaldson

posted on

May 1, 2021

It's Poultry Season Again!


It's officially spring time here, and we have chickens and turkeys in the field, enjoying their daily grass and sunshine and eating all the bugs in sight. 


Almost weekly, a batch of chicks is old enough to be moved out to grass, and new day-old chicks soon replace them in the brooder. It's fun to see them grow and develop. 


We will have chickens and turkeys in the field until the weather turns cold again in early November. Poultry season is always busy and always exciting!

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New Chicks in the Brooder

These chicks were born this morning. When we introduce them to their new home, they are ready to drink on their own and immediately find their food and start munching.  


When they aren't snacking, they alternate between running up and down the fresh wood chips and stopping for a quick nap!

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Chicks Head Out to Pasture

Once they're about 2 weeks old, the chicks have grown their feathers and are ready to go out onto fresh pasture.


They enjoy the bugs, grass and sunshine, and get moved to fresh ground daily. 

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RECIPE:

Chicken Curry Rub

 

Our family's favorite dry rub, delicious on beef and pork too!


Toss legs and thighs with curry rub and bake in a hot oven.  Chicken skin will be crispy and the meat will be tender and falling off the bone...


Recipe Here

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Upcoming Farm Tour

Our next Farm Tour is May 8th! Come learn about how we raise our animals in order to provide you with the highest quality meats while healing the land. 


As always, kids come free. 


Sausage Dogs are available to purchase ahead! Bring chairs or a blanket and enjoy relaxing on the farm with family or friends after the walking tour. 

Get Your Tickets

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New Sausage Links - Yum!

Missing Bratwurst?  Our new Country Style 4oz links are a great substitute! 


With a garlic and sage flavor profile, these are our current favorite "Sausage Dog",

an easy weeknight supper baked, grilled or panfried.  


Shop Now

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Time to Reserve!

Whole Hog and Half Beef Slots now Available


Have you considered reserving a half beef or whole hog this year? 

Whichever you choose, you'll have delicious, healthy cuts at your fingertips for months to come. Take the guesswork out of shopping and stock your freezer with good-for-you meats!  


Early Summer dates available. 


See Custom Slots

More from the blog

Family Friendly Weeknight Bolognese

Family Friendly Weeknight Bolognese

If you're like me, family dinners are important.  It feels like there are a million different responsibilities these days, and it's easy to get so busy that there doesn't seem to be time to sit down as a family and enjoy a filling, nutritious meal - much less cook one! The more I learn about the food industry, the more committed I become to making my family's food from scratch as much as possible. So then the challenge becomes finding recipes that fit my criteria...  For a meal to be a winner in my book, here's what it needs to be: easy to make with very few separate stepseasy flexibility for dietary needs of individual family memberscustomizable for personal tasteeasy to swap ingredients to a) make it seem like a different dish sometimes and b) use what I have on handbe overall inexpensive (since I have a growing family of 6)have no "weird" ingredients or crazy spices. (In other words, it has to be "kid approved") Now. A quick browse on Pinterest might yield hundreds of recipes that mostly match those criteria, but as soon as I click the mouth-watering picture and actually read the recipe, my stomach churns at all the pre-packaged, ingredient-laden, seed-oil-filled "conveniences" that cook used. 😞 My meals also must be nutritionally dense and use no mystery ingredients or seed oils. Since I created this family-friendly weeknight Bolognese recipe that actually meets all of these requirements, I thought I'd share, because you may be "in the same boat" searching for recipes like this for your family, too.  Hannah's Family Friendly Weeknight Bolognese Ingredients: 16 oz dry pasta (For extra kid-friendliness, I usually choose penne or rotini) 1 pound ground beef 1 pound ground pork sausage (My go-to is breakfast sausage, but you can use any flavor. It does need to be pork sausage because of the fat content.) 2 whole carrots (diced) 1 small onion (diced) 1 1/2 tsp salt (I only use REAL salt) 1/2 tsp ground black pepper 1 tsp EACH dried basil, dried oregano, dried parsley (substitute with 1 Tablespoon of fresh herbs when able. 😊) 4-8 garlic cloves (diced) - depending on size and preference 16-32 oz pasta sauce or tomato sauce - based on preference (I use my home-canned tomato sauce, but any will do) 1/2 cup whole milk or heavy cream (again, depending on preference) Steps: Cook pasta according to package instructions for al dente and set aside. Cook and crumble meats together in a large saucepanIn the meat pan, add vegetables and spices/herbs and cook until tenderAdd tomato sauce and simmer for 10-15 minutes to infuse flavorsStir in milk (or cream) and cook until warmStir sauce into cooked pasta and serve immediately with parmesan Recommended sides:  Green salad or caprese (tomatoes, mozzarella, basil, balsamic vinegar, olive oil, salt and pepper) Sauteed kale or Swiss chard Roasted green beans, squash & zucchini, or asparagus Garlic toast Let me know if you try this dish, what you changed, and how you liked it! There are endless substitutions and changes that make this meal so so easy to keep in the back of your mind and just use whatever you have on hand. And its so easy that even kids can help with prep (which I love to have my kiddos do).

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