**Our Annual Spring Chicken Clearance Sale is running now!**
March 16, 2020 • 0 comment(s)
January 28, 2020 • 0 comment(s)
January 27, 2020 • 0 comment(s)
Did you know that Omega-3’s are formed in green leaves? And that most of the fat contained in grass is a type of omega-3 fatty acid called alpha-linolenic or LNA? When cattle are finished in feedlots they are denied access to fresh green forages and lose their supply of Omega-3s.
January 21, 2020 • 0 comment(s)
Join our long-time customer Carmella as she opens her Taste of the Farm Bundle and shows you what's inside!
December 22, 2019 • 0 comment(s)
Come with us on a little tour to see how we raise our free-range pigs in clear-cut areas on our farm. The pigs work for us and help to convert damaged clear-cut land to pasture.
December 6, 2019 • 0 comment(s)
There's more to running a sustainable farm than using sustainable farming practices. I've had a lot of people ask if our farm is "sustainable?" It really depends on what you mean by sustainable. Do you want to know if our farming methods are "sustainable?" If so, then the answer is yes. If you are asking are we profitable enough to stick around for the long haul? The answer is a solid "no."
November 6, 2019 • 0 comment(s)
Do you believe that GM food is regulated and has been carefully tested for safety? Who do you think tests the safety of GMO food? Our government? Nope, wrong answer.
September 1, 2019 • 0 comment(s)
Part 1 of our Virtual Farm Tour gives you a glimpse not only of how we graze our cattle, but how we use them to help convert damaged clear-cut land to nourishing pasture.
August 25, 2019 • 0 comment(s)
The most subsidized foods in America include corn, soybeans, wheat, rice, sorghum, dairy and livestock. These foods sound healthy enough, right? The problem is that they are rarely eaten in their natural form, that is, the way that Mother Nature intended you to eat them.
August 24, 2019 • 0 comment(s)
July 20, 2019 • 0 comment(s)
My mom prepared fresh meals from fresh foods most of the time. On the nights that she worked I was responsible for preparing dinner, generally three nights a week, and I was expected to prepare a meal of the same quality that she did. I still take pride in that! Meanwhile, my father taught me to bake, and what he didn’t teach me, I figured out from cookbooks. Ready to eat prepared foods were rare and my brothers and I developed an appreciation for real food, which in my head is good homemade food.
May 23, 2019 • 0 comment(s)
Meat labels don't always mean what they imply. This is the food industry "green washing" their products to make you believe you are buying the "best" product out there!

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