June 2021 Newsletter

written by

christina donaldson

posted on

July 2, 2021

We birth, raise and manage pigs year round on our farm. We rotate groups of pigs throughout our forest and pasture, offering them a varied diet and ensuring the ground gets the right amount of disturbance.

Throughout each month, one or more of our groups of momma sows is preparing to have their litters. We love seeing them learn to be gentle, nuturing moms!

Each week we grind fresh feed to supplement the pigs' foraging, move sets to fresh ground, and do maintainance on their feeders and waterers. This month, we finished fencing in some new space just for pigs and were excited to finally move several groups into virgin forest!

New Piglets

One of the most fun parts of being a "Farrow to Finish" farm is the birth of baby piglets throughout the year.

Momma pigs give birth (or "farrow") under shelter in winter, and in the woods or pasture during the warm season. We always give them a big bale of hay to snuggle into and make a nest for their babies.

A mother sow can give birth to as many as 14 piglets in a single litter!

Move to the New Property!

We introduced several sets of pigs to some new, untouched forest last week. Here, they are settling into their new space and beginning to root through the woods for snacks.

We're looking forward to seeing them improve this new ground with their rooting and nesting!

Recipe: Orange Pecan Glazed Pork Loin Roast

This flavorful Pork Loin recipe is simple to make and totally delicious!

The key is marmalade for a sweet, citrusy glaze that complements the pork. Click below for the full recipe.

View Recipe

Farm Tours

Have you been wanting to visit the farm, meet your farmers and see how

we put our principles into practice?

We have 2 more upcoming Farm Tours!

Click the link below to reserve your spot for our July 3rd tour

or our September 4th tour.

Another Way We're Leading the Way

We like to be on the leading edge. So do our pigs.

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).

Pastured Lamb: 10 Reasons to Add It to Your Cart

Y'all, Laura can't stop talking about our pastured lamb. It is so, SO good. Here are 10 reasons to add it to your next order.