Projected harvest schedule

Several people have asked about our harvest schedule for our meat products.  Here is a projected schedule for the various products that our farm offers.  Stay tuned to our blog for updates, or let us know if you would like an email notice when we will be processing a specific product.
Sheep: Spring (March-May)
Beef: Spring-Fall (March-October)
Pork: All year, next available harvest will be around the New Year 2011
Poultry: Eggs- season long starting spring 2011; Meat birds- currently avaliable with last 2010 harvest taking place late November 2010

It is our desire to offer our customers the freshest, locally grown, natural meat products available.  Because we are committed to quality and freshness, we like to encourage our customers to place their orders well in advance so we can deliver your meat with wholesome goodness direct from the processor.  You can place your orders via email, or call us at: 1-765-414-9352.

Working together as a family.

One of the greatest joys of farming is the togetherness you have with the most important people in the world, your family.  Our family has been working together cutting, splitting, and stacking firewood over the last few weeks.  We make the whole experience a family event working together to bring in the wood, split it, each taking turns running the hydrolics on our family's 1952 John Deere A that operates our log splitter.  Once split we stack the wood into measured stacks ready for our customers.  Some pick-up the wood, others have us load it into our dump trailer and deliver it right to their homes.  We are select-cutting unwanted trees and cutting up those trees that have fallen over the last few years in our wooded area.  Our farm also has a large amount of locust trees on it.  These trees are not desirable to have around due to the huge thorns around the trunk and on the branchs, but they are one of the best woods for firewood because of the high BTU's created by burning it for heat.  We are coming up with several stacks of a hardwood mix of firewood consisting of maple, hickory, oak, hackberry, and other various hardwood species.  We have sold several ricks and are currently taking orders if you find yourself in need of firewood for this coming cold winter season.

Fryer's avaliable the end of this week.

We have a batch of fryer's that are going to be processed this Thursday, so get them while they last.  We are selling whole birds for $4.00/lb or a bird cut into 7 pieces for $4.50/lb. this includes 2 breast, 2 legs, 2 thighs & 1 neck.  Our processor is USDA approved and does a first class job.  Your chicken will come sealed in a plastic bag and ready for your freezer or frying pan.  Birds will be 3-5 lbs each and will not have any water pumped into them to add weight like the ones at the store in town.  Call or email us with your order.

Breakfast at its best!

Breakfast that's worth coming back for!

There is no better way to start out your day than with a healthy, flavorful, all natural breakfast.  Homemade apple butter, eggs from pastured poultry, sage flavored sausage patties from our own pastured pig, and a wonderful cup of French Roast coffee that was roasted by my family.  Not only did it taste good, but it was satisfying to know where it came from.  If you would like to have the same satisfaction of knowing where the food on your plate came from, contact us and we would be glad to be your families personal farmer providing you with these wonderful products.

Why aren't we using GMO corn or soy products for feed?

Here on our farm we have committed to not knowingly use GMO food products for our livestock.  This is not only for the overall health of our animals but also for the health of our customers and our own conscience towards good stewardship of our environment for future generations. I know that there is a great amount of information out there in the world that talks about the pros and cons of GMO (genetically modified organism) products.  I am so glad for the experiences in life that I have had that have helped me formulate my own opinions regarding this issue.  My own personal background in pesticide (herbicide) application along with my farming experience has taught me alot about how plants and animals were created to work together in a beneficial food cycle for man and beast.  I have been "around the block" when it comes to trying new technology that is connected to our food sources and do not like what I see connecting all the pieces together.  It amazes me how many commercial farmers that have bought into the "lie" and are sucked into the vacuum driven by huge multi-faced billion dollar corporations that are only concerned about short term profits.  I recently had lunch with a middle aged multi-generational farmer that has personally seen how all the "benefits" of using agriculture technology (mainly GMO type products) end up creating other issues or problems that have to be dealt with and end up costing more money in the long run while creating more profits for the few big agriculture corporations.  Don't get me wrong; some advances have truly been beneficial to our nation and our feed sources.  Take for instance limited selective pesticide use and some commercial fertilizers used in moderation, advances in precision planting, and faster harvesting equipment.  But any one of these advances can be used as a destructive tool if not used responsibly and carefully by someone who feels a deep desire to leave the next generation with something better.  As the old Native American saying goes "We must always leave our land better than we found it, leaving our children with the responsibility to continue making the land better for future generations."  A heart like this is not motivated by bigger profits and happier stockholders, but by a deep inner conviction that is committed to making the world a little better place for those around them and those to come.   

Contented Pigs!

Pigs rooting happily in the pasture grass.

Here is a photo of our very content pigs.  These pigs live the grand life rooting around all they want in the green grass, breathing the fresh air and taking a nap in the dirt.  Our pigs are also old verities, Hampshire and Duroc blends, making them well suited for their outside living quarters.  These pigs will put on more backfat than grocery store pigs making for a better flavor when you eat one of their hams or chops.  Our family favorite is the smoked/cured bacon.  Wow!! If you want to have a delicious breakfast meal, fry up some all natural pork bacon with pasture raised poultry eggs,  and finish it off with homemade bread or muffins topped with homemade applebutter and you will have a breakfast meal fit for a king!  We will have pork avaliable as soon as Thanksgiving for your holiday dinner needs.  Also give a half or whole pork for a Christmas gift!

Happy Cows!!

Management Intensive Grazing is a large part of making our grassfed beef program work.  With MIG we can utilize less acreage for grazing with a higher number of animals per acre.  We can also give the grass a rest between grazing and allow it to regrow to optimum grazing height (6"-10").  At this height the animals eat it like candy and it gives the animals the most feed value.  When deciding on our cattle stock we wanted a heritage breed that was old genetics, had disease resistance, pinkeye resistance, and other natural immunities since we are not using antibiotics, hormones, or other medications.  We also wanted a breed that would graze and gain weight on marginal pastures without the use of grain.   This creates a lean, healthy, and tasty meat product that has a proven tract record and is accomplished naturally on a grassfed diet.  That is why we decided on a Longhorn/Angus cross for our cattle breeding stock.  The Longhorn has a tremendous track record in established resistances, good grazers in marginal conditions, great mothers, lean flavorful meat, and a phenomenal heritage.  When you couple the Longhorn genetics with the Angus we feel like you get a winning combination; all the benefits of the Longhorn along with the established marketing of the Angus breed, creating a lean, full flavored meat animal that fits a grassfed beef program.