Fall Update and Great News

IMG_4390Wonderful news. We have been given a great gift and long-awaited happiness in our lives. On September 21, Asher George Nix was born to us. Asher is the first Hebrew word of the Psalms and one of Jacob’s sons in the Bible. The word means Blessed or Happy! George is Mathew’s amazing dad and the name also means farmer, rather appropriate huh? Please rejoice with us.

In farm news, we are still plodding along and continue to enjoy the fall harvest. Today was our first big frost with the temperature last night reaching 23 degrees F. With the high tunnel, we still have a bit of a growing season, but most of our produce is done. We’re also stocking up on hay for winter so the cows and pigs have plenty to enjoy.

Available products on the farm still include pork and chicken. We will also have tomatoes, spaghetti squash, peppers, watermelon, possibly purple potatoes, and tallow

lotion until they are all sold or the high tunnel gets too cold. Spaghetti squash is a wonderful keeper. The seeds we planted this year were from a squash I cut up in March that was still good from the 2016 harvest. Small are $1.50 and large are $3. Our tomatoes are down to $.75 per pound for seconds and $1.75 per pound for unblemished tomatoes. I highly recommend my favorite green zebra tomatoes. Our peppers are Marconi and $0.50. They are long and a lot like a green pepper, but without the belly ache that some people get from green peppers. Tallow lotion is great for winter skin and only $2 for a 4 ounce jar.

IMG_4249We ordered more chickens than were sold, so we still have some chicken in the freezer. On farm purchase of chicken is $4.00 per pound. Delivered to the Twin Cities is $4.25 per pound. USDA inspected chicken is $4.50 per pound.

Pork! We still have six hogs available for October and IMG_3488November butcher dates, mainly because our main marketing person recently had a baby… We sell in half or whole hogs. Some people have ordered with a friend and split up half a hog. Hogs are normally around 200 pounds. We charge $3 per pound hanging carcass weight plus the butcher fees which varies with your custom order of ham, bacon, pork belly, sausage, pork chops, roasts, etc. As with chicken, we also have USDA inspected pork in 1-4 pound packages for $6.50 per pound. There are still some tasty pork chops, roasts, ground pork and side pork. Small hams are available for $7 per pound and 1 lb. bacon packages are $8 per pound.

As always, our chickens and hogs are pastured and moved regularly. They are fed non-GMO feed and are soy free. We grind the grain ourselves and source much of it from within 30 miles. That also means the grain is fresh increasing the nutrient quality of the food given our animals.

Thanks for being part of our farm family. Without your supporting local, sustainable agriculture, we couldn’t strive to exercise careful dominion over the resources that have been entrusted to us.

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Delicious Pastured Pork

I can’t tell you how much I have appreciated having a freezer full of meat. It’s like having a convenience store right next door. It reduces stress about what to feed my family and it reduces the amount of trips I take to the grocery store. Time saving – yes!

Having a whole hog wrapped and ready has also increased the health factor in our meals. We have been able to choose how our meat is processed and what ingredients go into our food. It has also led to a few fun new recipes.

Yesterday we tried roasting a slab of side pork and boy was it delicious! side pork
Crispy, meaty, satisfying. Bacon, I’m never coming back. And now we have leftovers that I’m excited to try in an Asian stir fry tomorrow night. I’m not a big fan of cooking, but when I can produce results like this, it gets me excited!

The meat of pastured pigs is a different product than the conventional raised meat you would find in the grocery store. Here’s a little health information I found comparing wild boars (completely pasture raised) and conventionally raised animals (in a large barn with cement floors).

“Because pigs are monogastric animals (single stomach), they have the ability to convert vegetable and plant 18 carbon fatty acids (ALA) to the 20 and 22 carbon fatty acids (EPA and DHA) which reduce inflammation, reduce cardiovascular disease and promote good health for us all when we eat pork. Free ranging pork contains higher concentrations of these beneficial fatty acids than are found in their feed lot produced counterparts.”1

We continue to provide a non-GMO and soy free diet for our hogs as well as hay throughout the winter. They run and enjoy themselves by producing all sorts of havoc on our farm. Trust me, they’ve found lots of good forage as they’ve roamed past their boundaries this winter. Which leads me to make sure they don’t outgrow their welcome around here…

We still have a few half and whole hogs available for our spring butcher dates (March and April). $3 per pound hanging weight. Give us a call and we’ll tell you more: 218..927..1425.

You’ll definitely have to try this recipe with your next order!

Roasted Side Pork

  • Servings: 10-15
  • Difficulty: easy
  • Print

2-3 pound side pork
For Rub:
1 Tablespoon cracked peppercorns
1 Tablespoon salt (we use Real Salt brand)
1 Tablespoon granulated garlic
1 Tablespoon Chinese five spice powder, or spice of your choiceMix together rub ingredients. Rub generously and completely around the side pork slab. At this point, I recommend placing in the fridge for up to a day to let the seasoning do it’s work.
Once your slab has rested for a time (1 hour to 1 day), place the meat onto a “cooling rack” or other slotted roasting pan on top of a large baking sheet with the fattiest side up. Make sure there are raised sides on the baking sheet so the liquid fat does not drip into the oven. Roast at 325° F for 90 minutes or until the internal temperature is 145° F.  Cool slightly, slice and serve.

Cordain, Loren. http://thepaleodiet.com/bacon-anything-left-to-discuss/ June 16, 2014