Variety packs are incoming as usual for May. We are also testing out a new bbq pack add-on for holidays, just in time for Memorial Day this weekend. Plus we’re taking orders for beef by the quarter and pork by the half.
Pork variety packs are coming to Seattle on Saturday May 28! Email firstname.lastname@example.org with your order, or read on for more info. Other locations, get in touch.
Pork variety packs
We have a plenty of pork variety packs available this month!
Note that these pigs were not fed Certified Organic feed. We fed 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 email@example.com.
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 $95. (Yes, this is a $10 increase, as we have been getting a a better idea of what our costs are.)
(Pint of ice cream for scale only! Our pork variety packs do not include ice cream, unfortunately.)
Sausage flavors! We have: Sweet Italian, spicy Italian, andouille, Polish sausage, breakfast sausage, ginger pear, bratwurst, and a not-very-spicy chorizo (loose, not links — makes great taco meat). We also have some 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.
Pork variety pack deliveries:
- Wallingford: Saturday, May 28th, early afternoon, City Grown Farmstand, 4108 Eastern Ave N
- West Seattle: Saturday, May 28th, midafternoon, location tbd
- Pierce County: Sunday, May 29th or by appointment, at the farm in Orting or elsewhere
- Other ideas?? Get in touch!
Pork BBQ add-on and other extras
We are testing a new add-on for holidays. This month it’s a bbq-themed pack for Memorial Day, which you can add on to your variety pack order. Standalone bbq packs may also be available, assuming there’s enough inventory.
BBQ Add-on A ($30): ~2-2.5 lbs spare ribs, 2 packs sausage (8 sausages)
BBQ Add-on B ($40): ~5 lbs spare ribs, 2 packs sausage (8 sausages)
BBQ Add-on C ($40): ~1.5 lbs country style ribs, 2 packs sausage (8 sausages)
BBQ Add-on D ($50): ~3 lbs country style ribs, 2 packs sausage (8 sausages)
One pack of ~2 lbs of spare ribs is usually plenty for the two of us, with a starch and a vegetable, but of course a lot of the weight of the package will be bones. (Your dogs and/or stockpot will be happy though.) Country style ribs are hardly any bone at all, but they are better for cooking low and slow, traditional bbq style. Sausage flavors are up to you. We like the bratwurst and the sweet Italian on the grill, or the andouille if you like it a bit spicier.
We can also mix and match and add more of other cuts or the usual extras at slightly below retail prices.
Place an order as soon as you can by emailing us at firstname.lastname@example.org.
The weird stuff
As usual, we also have some extra goodies that adventurous eaters can order — pork heart, liver, jowls, leaf lard, tongue, kidney, smoked hams, and smoked hocks. Sometimes we also have tongue and once we had some tails. Basically if you want it, just ask, and we’ll see what we can do.
Beef and pork by the quarter or half
In the interest of keeping this blog post short, please see previous posts for more information, or get in touch!
Happenings on the farm
Babies everywhere! Lambing finished — six lambs, five of them are ewes (this is good). Two sows have had litters of extremely cute plump little red piglets. And a hen went broody, trying to hatch eggs even though she didn’t have any under her. When they get like that they are DETERMINED and there isn’t much you can do other than satisfy her poor little chicken biological clock by getting her some chicks to raise. It’s also extremely cute and I like not having to do the work of raising the chicks ourselves!
One mama Katahdin ewe with four of six lambs behind her
Muddy, curious little Tamworth pigs
Broody hen and chick (two other chicks currently stashed safely underneath her)
We’ve made arrangements with an Organic Valley milk producer to cut and buy our hay, which is great as it means we don’t have to try to shop around for a buyer again this year. We hope to rent part of the barn to him for his cattle for the winter, too.
The asbestos siding is coming off the old house at the farm, which is the first step in a bunch of other processes need to happen before the new house can exist. Yay, progress!