October 24, 2019 • 0 comment(s)
We just had our first ever Open Farm Day on October 20, 2018! I want to share some pictures of the event with you! The day started out rainy and I was worried the whole thing would be a bust… But, around 1pm – just when we were getting started – the sky began to clear. So whew! That was a huge relief.
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May 23, 2019 • 0 comment(s)
May 13, 2019 • 0 comment(s)
What comes to mind when you see "All Natural" on your food labels? What about "Organic?" Read on to see what's up with meat labels and what they really mean.
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March 8, 2019 • 0 comment(s)
If you've never lived on a farm you probably don't know much about pigs. They are my favorite critters on the farm. Read on to learn a little bit more about them!
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February 20, 2019 • 0 comment(s)
Look for our grass fed lamb to be back in stock by the end of March 2019. Also - we will be helping the Halifax County Junior Livestock Show to sell their lambs. Watch for more details to come.
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February 8, 2019 • 0 comment(s)
Country of Origin Labeling, aka COOL, allows for the importation of muscle cuts of beef and pork and ground beef and pork. This foreign meat is then repackaged in the USA and labeled as "Product of the USA." That's right! Your meat could have been produced in China, Brazil, South Africa, France, anywhere. This bothers me. For so many reasons. The first of which is that I believe we have a right to know where our food originates. We have a right to decide where and how we want to spend our money
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December 16, 2018 • 0 comment(s)
A customer recently asked me which were the best bones for making a bone broth that gelled up nicely. Yes, bone broth gels up, just like Jello (when it’s cold anyway). That’s because it is full of gelatin (which is extracted from bones). The answer to this question really depends on what your goal is with making bone broth!
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December 4, 2018 • 0 comment(s)
Learn how to make our favorite Jambalaya recipe at home! Kevin’s hometown is New Orleans and he’s given us a great appreciation for Creole cuisine. This is an easy recipe with fantastic results.
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November 19, 2018 • 0 comment(s)
Here on the farm, we need NO excuses to eat more bacon… Our bacon is so good that I have to limit the quantities of bacon that our family eats, because there would, quite literally, be none left for customers if I didn’t. I LOVE bacon. I mean, I love our bacon. It’s not like store bought bacon, and some folks don’t like it because, well, it’s just not the same. It’s not sliced super thin, it doesn’t crisp the same, and the flavor is cleaner (better in my opinion). There is no chemical after taste (you probably wouldn’t notice this if you’d never eaten pastured, forested or free range bacon
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October 24, 2018 • 0 comment(s)
I met Giacomo Pastore, the Outdoor Chef of Hanover, VA, a few months ago. Giacomo had reached out to me to ask about our heritage breed, pastured pork. Giacomo and I quickly found that we have a lot in common. We are both passionate about great food. Also, we both quit our perfectly good, well paying jobs to pursue that passion. Now we are both working hard to turn that passion for food into a real living for our families.
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October 10, 2018 • 0 comment(s)