October 2021 Newsletter

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October 1, 2021

Turkeys coming soon...

We are coming close to that time of year! We will have pasture raised, gmo-free pasture raised turkeys for Thanksgiving coming online soon. Our team has been working hard this Summer to bring you mouth-watering, full of flavor and nutritious turkey for your special thanksgiving dinner!

We will have extra small all the way to extra large turkeys this year and for those beyond Virginia will have small and medium sizes available. These will all be online starting the end of October. We will send an email when they are online, so you can be one of the first to reserve your turkey and get the size you want!

We expect to have plenty in every size, but do be sure to get your order in by the beginning of November! We know there is always lots of questions, so please be sure to checkout this Turkey F.A.Q. page here for all of your turkey questions. If you can't find your answer, as always please let us know. We are happy to help!

Sincerely,

Laura

P.S. Local VA Farm Friends - Scroll to the bottom to checkout NEW DROP SITE LOCATIONS!

Back In Stock

Thanks for your patience!

Great news! Bratwurst Links, Boston Butt (Bone-In), Picnic Roast, Chorizo Bulk, & Pork Tenderloin are all back in stock again!

Also be sure to checkout GROUND TURKEY. We know it's been awhile, but we are excited to have it back again!

YUM!

Shop Pork

Shop Turkey

Farrow to Finish On-Farm

Farmer Jordan here is the mastermind behind building new farm items like pig waterers, shelters, feeders, along with chicken brooders and shelters.

We just ended our annual 4 day premier on-farm Farrow to Finish and Marketing School geared towards people who either want to get into Sustainable Outdoor Farming or want to bring their operation to the next level.

Did you know the average farmer age in America is in their 60's? We find this statistic troubling and want to help in training up new farmers to help feed America with sustainably raised meats! We need more farmers!

So Thank You for supporting us, American Farmers, and together we restore lost farmland, build topsoil, and feed us well into the future.

Learn More about how we raise our Pigs - HERE

Making Pulled Pork

Have you ever made pulled pork that has everyone drooling around the kitchen table? This recipe is sure to gather the family and have them asking for more!

This recipe is one of our favorites, if you enjoy lighter meat, cook with the fresh ham or if you enjoy darker meat cook with the boston butt or picnic roast.

Whatever you decide, grab your roast and plan a BBQ Dinner.

Recipe Here

NEW Drop Sites

Exciting News

We have some new drop site locations and wanted to be sure you heard, so that if one of these new locations or times makes things easier for you to pick up, feel free to change your pick-up location.

McLean - 8403 Honeywood Ct, McLean @ 2:15 p.m.

Annandale - 3813 Poe Ct, Annandale @ 3:40 p.m.

Burke - 6615 Bestwicke Road @ 4:30 p.m.

Manassas - 10266 Battleview Pkwy @ 5:50 p.m.

Alexandria - 7606 Kingsbury Rd @ 7:15 p.m.

Local Friends?

Do you know a friend who lives in one of these areas? Please help and take a minute to spread the word. Thank you for your support!

Virginia Drop Sites - See Schedule Here

Thank you for taking the time to learn more about our farm in this newsletter! We call you our farm friend, because we see you as friend's of our farm. So thanks for being you and supporting our farm in the way you do! We look forward to hearing from you soon!

- Laura

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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).