We are now taking orders for pork CSA deliveries, to be dropped in Seattle on January 31st, and beef by the quarter. There are new sausage flavors in the pork variety packs!
Beef by the quarter
Our beef cattle have been raised on our Certified Organic pasture during the summer, and on our own Organic hay during the winter.
Grass-fed beef is typically leaner and more strongly flavored that CAFO-finished, grain-fed animals. The cuts also tend to be smaller than confinement beef. We have not used any antibiotics, hormones, or other medication. We have fed a mineral supplement that is not Certified Organic.
We are selling beef by the quarter. A quarter of beef is typically more than enough for 2-3 people for a year. The butcher won’t split beef up into eighths, but if you want to share your quarter with someone else you are of course welcome to make those arrangements yourself.
You will pay us $4/lb by hanging weight (the weight before it is butchered).
You will also pay the butcher separately for the processing costs (varies depending on your specifications).
Pork variety packs!
We have a plenty of pork variety packs available this month! These pigs were out on our Certified Organic pastures all summer but came into the barn once the rain started. They also ate Organic grain for most of their lives.
Note that we did feed a locally-milled but non-Organic feed because we were faced with either doing that or raising prices to a point we were not comfortable with. We are not very happy about this and we are looking at alternative feed sources.
Place an order for pork variety packs as soon as you can by emailing us at firstname.lastname@example.org.
Our variety packs consist of ten pounds of pork in a variety of cuts. The contents vary every month. As an example, a recent ten-pound assortment included a roast, sausage, a couple of packs of chops, pork steak, bacon, and a small tenderloin.
A ten-pound pack is $85.
(Pint of ice cream for scale only! Our pork variety packs do not include ice cream, unfortunately.)
Exciting news: new sausage flavors! We have: Sweet Italian, spicy Italian, andouille, Polish sausage, breakfast sausage, and a not-very-spicy chorizo (loose, not links — makes great taco meat). We also got bulk plain (unseasoned) ground pork for you to experiment with your own flavorings. When you email us with your order, just let us know what flavor you would like. One pound comes in the pack, and you can add on others if you would like.
This month our Seattle delivery will be on Saturday, January 31, time and location TBD depending on who orders.
Our Bainbridge Island delivery is dependent on us getting at least four orders on the island. We just can’t justify the ferry trip and the extra travel time to get home when we just have a couple of orders. Sorry :(
Pierce County customers can pick up on Sunday, February 1st, 11am-2pm, on the farm in Orting, or contact us to make other arrangements.
As usual, we have some extras that you can add on to your order. We have ham, bacon, sausage, leaf lard (not rendered, but it’s easy to do), ham hocks, chicken feet, and other offal. Special orders available for a minimum of $40 worth of meat.
Happenings on the farm
What a GORGEOUS day today! Cannot believe it is still only January. We took farm dogs Fry and Ruby for a walk in the field, which is still quite soggy, but we all loved to get some time in the sun. The nettles are just barely starting to come up in the nettle patch, and we’re already dreaming of new nettle recipes.
The frog chorus started up today. Last year they were in full swing by Feb 28, when our first litter of piglets was born, but it sure does seem like they’re extra early this year.
We had some surprise piglets just before Christmas, and the surviving three are doing great. We are just guessing on when the next ones will arrive, but some of the mama sows look pretty dang big. Would not be surprised to have new piglets in the next week or so.
We had the slaughter guy come out and do our first steer for beef. It was all very peaceful and calm, for which we are grateful. It was still sad, though, too.
We’ve been spending time hanging out with the critters, especially the breeder pigs, since they are SO BIG that we really want to make sure to keep them friendly (and therefore less likely to kill us, we hope). Our boar is quite large and he really likes getting a backrub.
As always, we really appreciate your support! You’re why we do what we do. Thanks again! Feel free to get in touch anytime with questions, comments, or just to say hi.
Lauren Manes & Garth Daley Highsmith