Posts Tagged ‘pastured chicken’

Time to let the cat out of the bag…

We are MOVING! For real this time. We have made an offer that was accepted by the seller of a 20 acre farm in Jacksonville, Alabama! This has been our dream and now it’s being realized. We are weary of the crime, politics and traffic that have come with living and farming in Cobb County. Not to mention we’re getting three times as much land for a fifth of the price, a nicer barn, and a much nicer house.

So the obvious question. How are we going to continue to provide our grass fed, gmo free, drug free, humanely raised milk and meat to our loyal customers? We already have one farm member who is willing to be a pickup site near Marietta, and we would like to find a couple more who would be willing to do the same around Dallas/Hiram, Acworth/Kennesaw, and Powder Springs/Austell. Anyone who would like to be a pickup site would need to have a spare refrigerator in a garage/carport/basement that other farm members could gain access to. This would mean that folks would be coming by your house to get their milk, eggs (yes, one day we will be making eggs) and possibly meat or veggies. But hey, all of our farm members are awesome folks! Plus you would get a lifetime membership as long as you are working with us. I would be bringing products for members 2-3 times a week as I will continue to work at the Cobb County Fire Dept.

Next. What about the farm on Barrett Parkway? We would really love to find someone who could take over our lease. Our landlord has agreed that if anyone assumed the lease, he would renew and there would be an option to buy. This would be a great opportunity for someone to get into growing food or to expand upon their existing gardening. Our friend Jeff has been manning the vegetable operation and has said that he would gladly work with anyone else. We’ve planted numerous fruit trees and have built up and improved the soil with lots of good organic material. This location is really ideal for a fruit and vegetable farm with close access to farmer’s markets in Marietta, Smyrna, Kennesaw, at KSU, Acworth, and Atlanta. If someone would take over here, we would love to be able to work with them. The other option is for us to find a buyer, and that may well be a developer or just someone buying an investment property. Land on Barrett Pkwy is selling in the ballpark of $100,000/acre and as it becomes more scarce, it will continue to go up.

Finally, we need to unload some livestock to reduce the number of animal we need to move. We have added a couple of new cows to keep up our milk supply, but we have a couple who are dry and we will be selling. For details on the cows, see our page Animals For Sale. Then there’s the pigs. Much to Katie’s delight, we are moving up our processing date for the pigs and will be selling a number of live pigs for others to grow out or to keep as breeders. Pork will be ready for pick up the third or fourth week of October. Whole pigs are $3.00/lb and halves are $3.50/lb plus processing fee (approximately $80-90). $100 deposit to reserve per pig and you can place your order on our Pastured Pork page.

Mary

Martha

 

 

 

 

The new farm is only 1 hour and 45 minutes from our current location. Once we get moved and settled in, we would love to have you come visit us and see the bit of paradise we will call home.

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New Pickup Site 

We are now offering a new pickup site for our pasture raised, soy free, non GMO fed chicken as well as our pork, which is raised to the same standards. To place an order, go to our products page, fill out an order form. 

The new pickup location is 2559 HWY 138 SW Conyers GA 30094. 

All dates and times can be viewed on our events calendar. 

Chicken Butchering Class

The key to health is high quality food. You don’t have to go broke to feed your family the best. Purchasing a whole chicken and butchering it yourself is one way to cut your food dollars. Come join us to see how to convert a whole roasting bird to two breasts, wings, thighs, and drumsticks. $45 for a hands on lesson and take a bird home. $15 to simply watch and learn.

via Chicken Butchering Class.

 

Update:

The class was a huge success and we had lots of fun. We will look at making this class available the week following each chicken processing day.

D.

Why We Feed Organic

There are a select few farms that I know of who feed organic feed, and we are one. We do because there is no way to avoid GMOs or Genetically Modified Organisms. We also do not feed soy because of the phyto-estrogen that soy produces. The vast majority of farmers who say they WANT to feed organic don’t because, they say consumers are not willing to pay what it costs to raise meat on organic feed. I challenge that they should try asking their customers whether they want healthier food or the HEALTHIEST food possible. I’ve already written a bit about our decision to switch full time to organic. It’s a bit of a rambling blog post but if you care to endure it you can read more HERE. There is simply no source for GMO-free feed unless it is certified organic. I heard one farmer tell me that they get a fed from a mill that uses non GMO soy but the corn is GMO, or vice versa. Calling a feed mix only 50% GMO is like saying you are only 50% pregnant. It is or it isn’t, period. So be sure to ask your farmer what he or she feeds and if they hem and haw about the cost, ask what they would have to charge per pound to earn a fair profit. If they know their operating numbers like they should they’ll likely respond that you, the consumer, would have to pay anywhere from $5.25 – $6.50 a pound. This is an absolutely fair price for organic fed, pasture raised chicken and next I challenge you to tell your farmer that is what you want and you are willing to pay that price. Then step back and see what he or she does.

If you care to see what we feed, come by the farm and I’ll gladly show you or you can visit the Countryside Organics website and read all about it.

Countryside Organic Soy-free Broiler Feed

Super simple Pastured chicken recipe.

This past Saturday, we processed 101 chickens and so Sunday I took one to the fire station. I was looking for a simple recipe and I found one that is my new favorite.

The ingredient list is really simple:
1 whole 4-5 lb. pasture raised, soy free, organic grain fed chicken
Unrefined Sea Salt (we use Sea 90)
Black pepper
You may also add fresh herbs such as rosemary and thyme to stuff in the cavity if you so wish.

The instructions are equally simple.

Start with a DRY bird, if you wash, be sure to pat it dry, and make sure there’s no excess moisture.

Pre-heat oven to 425 degrees.
Cover the bird all over with course, unrefined sea salt.
Sprinkle black pepper to taste.
Stuff the cavity with your choice of herbs.
Truss the legs.*
Place bird in a well seasoned cast iron pan uncovered.
Place in oven for 60 – 90 minutes.

While it is in the oven DO NOT open the door to look at it. If you’re lookin’ you’re not cookin’. The cooking time is approximate, small birds take less time, larger ones require more. Now a note about *trussing a bird. When we process, we cut a small slit in the skin above our cut for eviscerating. We then tuck both legs into this slit and this hold the legs together nicely. If you buy a chicken from somewhere else and the legs aren’t trussed already, you can take what is known as kitchen twine and simply tie the legs together. This helps the bird to cook evenly. You can get all fancy tying the wings but it’s not necessary.

Our birds come with a nice dose of vitamin rich fat so about half way through you will start to hear it sizzle. When you have about 20 minutes left to cook, reduce the heat to 375, baste it with it’s juices, and let it cook some more. After it’s done, take it out of the oven, and smear the skin with some raw, grass fed butter. Let it rest for 15 minutes then serve.

I ate half of this delicious bird in one sitting, it was so good, I almost ate the rest. The skin is salty and crispy. The breast is juicy all the way through. This goes great with green beans parboiled then sauteed in olive oil and butter.

I had the other half cold today and it was almost as good as it was fresh from the oven. I gave both of my nephews and my mom a taste and their eyes said it before they could speak.