Health, Happy, Harvest Time (August 2018 Update)
HAPPY HARVEST
This is the best time of the year to eat in Utah! The harvest is on and along with our UNM meat we also have local produce available. Vegetables grown right here at the farm (without herbicides or pesticides!) include:
Cucumbers - $1.50/lb
Squash - $1.30/lb
Tomatoes - $2.00/lb
Beans - $2.00/lb
Non-gmo corn - 42 cents/ear (Because it's not sprayed you may find a friendly caterpillar inside. It's a good sign!)
We're also carrying fruits from Oberre-Alpine Farm in Alpine, Utah. These include:
Blackberries - $3.50/carton
Raspberries - $3.50/carton
Peaches - $1.50/lb
Donut Peaches - $3.00/lb
Enjoy it while it lasts!
EGG-CITING NEWS
Duck eggs are now at the farm! We have a handful this week with more to come. Priced at $10/dozen and we hope to have half-dozens available soon. Pick up some to try the next time you stop in.
UPCOMING CLASSES
Join us for lunch on the farm when you come to our Keto with Kristin: Lunch Edition class, or learn the basics of broth as we prepare for the cold weather of winter. We have a great class lineup for the next couple of months! Below is what's currently on the calendar. Follow the links to sign up.
FOWL FUNDAMENTALS: The How-To of Harvesting Poultry
Saturday, August 18 at 1:00pm
Instructor - Shayn Bowler
Tuition - $50 (Includes one pastured UNM chicken)
YOGURT & KEFIR: A Probiotic Party
Saturday, September 8 at 1:00pm
Instructor - Kristin Whitaker
Tuition - $35 (Includes one gallon of UNM raw milk, one yogurt start, instructional booklet, etc.)
KETO WITH KRISTIN: Lunch Edition
Tuesday, September 11 at 11:00am
Instructor - Kristin Whitaker
Tuition - $25 (Includes a Keto lunch & recipes)
Tuesday, October 2 at 6:30pm
Instructor - Kristin Whitaker
Tuition - $25 (Includes two packages of UNM bones)
A WELLNESS JOURNEY: Food, Supplements, & Glycobiology
Thursday, October 4 at 6:30pm
Instructor - Larry & Angie Law
Tuition - $5
Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.
SMOKIN' GOOD
A peek inside our smokehouse one morning. Our favorite butcher, Wally, smoked more Bratwurst so if you haven't tried them yet, grab a package on your next visit to the farm. Juicy, full of flavor, and ready in minutes - all you need to do is warm them up! We have both Smoked Kielbasa and Smoked Chorizo, as well as all of our regular bratwurst flavors in stock - Kielbasa, Chorizo, Hot Cajun, & Apple Cinnamon. Smoked brats are $8/pound. Regular brats are $7/pound.
BULK ORDERS FOR SEPTEMBER
Our next bulk orders will be available SEPTEMBER 13 & 15. Deposits are due SUNDAY, AUGUST 26. Corriente beef, Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.
All of our 2017 salmon is now sold out but we're
taking deposits for the 2018 catch now
. It's expected to arrive in September, but it has already shipped and may be here sooner.
1503
This is one of our Jersey girls, Miss 1503. Yes, names are definitely more fun, but numbers give us needed information such as the year the cow was born (2015) and the order in which she arrived (third calf that year).
She's kind of famous around here because she's the very first of our dairy calves born on the farm to also give birth on the farm. She calved earlier this summer and we've since had a couple others do the same. It's beautiful to see it come full circle.
Our dairy has now been open for just over two years and we've been amazed by your support. We're currently brainstorming possibilities of a small expansion to our parlor as the demand for raw milk continues to increase. It's exciting to witness this return to real food because you share your passion for it with others. We always say, "One you go raw, you don't go back!" Thank you for your continued loyalty and love for the farm, the animals, and basic, good food!
THE PIGNESS OF THE PIG
A pig's nose may look squishy, but it's a solid muscle they use to dig up the earth. Raising them outdoors with room to wallow in the mud and root for tasty treats to eat allows them to be what they are. It's what Joel Salatin of Polyface Farm has termed "the pigness of the pig" and by doing so we respect their natural instincts.
If you haven't met our pigs stop by their mud hole next time you're at the farm. They're incredibly curious, fun, and love extra attention. They may even let you touch their snout as they say hello!
WISE WORDS