Don’t let the lack of newsletters fool you, we’ve been incredibly busy out here. We’re dealing with the usual- new products, new staff, new animals, new headaches- but the farm looks great and since the unexpected is to be expected out here, I guess we’re right on track.
1. Turkeys: we’re taking orders for turkeys. We only have so many at different sizes, so if you’re adament about getting the right size turkey, please sign up soon. Our website has the info about our birds. We have no broad-breasted birds this year, only heritage breed Bourbon Reds and Narragansetts. This means that the birds will be smaller, cook faster, have darker and more flavorful meat, and less breast meat. We think these are all advantages, but to each their own. The birds will be available fresh the Saturday before Thanksgiving (at Carrboro’s market, at farm store, or at Greensboro), and at Carrboro’s Thanksgiving market (Tuesday Nov 22, 3-6) and all birds are $7.50/lb. Below is the link where you can reserve a turkey, and all other info.
2. Prosciutto: We’re continuing to pull down our 15 month Ossabaw ham and shoulder prosciutto. For those that don’t know, our Ossabaw pigs came from Ossabaw Island off the coast of Georgia, left behind from Spanish explorers 500 years ago. Therefore they are direct descendants of the Iberian hog, which makes the famed prosciutto from Spain. Our Ossabaws are bred separately, finished separately, and take nearly twice as long to raise as our other pigs. Then we dry cure our hams for 15 months. Having said all that, we think it’s worth the wait and the work- we’re pretty thrilled about the prosciutto that we’re cutting. Come check us out the a market and pick some up.
3. Beef: We are going to significantly reduce the amount of beef that we sell retail. Instead we are going to continue to sell 1/4, 1/2, and whole cows directly to customers. We just found this to be, in addition to selling wholesale to restaurants, the most effective way to sell entire cows. Below is a link with more information about bulk beef purchasing.
4. Sale: We will be having another sale at our farm store on November 12. Our last one in January was a huge success, and our freezers are filling up again. We will send out another newsletter with what discounts to expect.
5. Vegetables: We’ll have greens, squash, sweet potatoes, and a few other things this fall. Eggs will be slowing down (they’re molting), so come early to market if you want some.
The pastures are looking sharp out there, and the result is that our cows are gaining plenty of weight and looking wonderful, as is the beef. We just purchased some more land (the land “above” Eliza’s house) and the sheep have been happily eating down their new paddock. We should have some lamb later this fall. The turkeys are perched everywhere except where they’re supposed to be- from where i sit i can see them on my truck, circling the house, and sitting on patio furniture. the downsides of free range….
As always our farm store is open on Thursdays 2-6 and Saturdays 10-4. We’ll be happy to show you around. We’re selling product at the General Store in Saxapahaw, Chatham Marketplace, and Company shops in Burlington, as well as the Wednesday and Saturday (beginning Oct 29, 9am-12pm) markets in Carrboro, and every other week at the Curb market in Greensboro (not this Saturday). We’re currently on menus at Panciuto in Hillsborough: Acme, Il Palio, Vimala’s Curryblossom Cafe, and Glasshalfull in Carrboro; the Eddy Pub and General Store in Saxapahaw; Six Plates and Greer Street in Durham; and Elliott’s on Linden in Pinehurst.
(Greensboro folks- we’ll be skipping the market at the coliseum this weekend, but will be coming Oct 22, nov 5, and nov 19. Look for Patty to be set up in our corner. We’re also bringing less to markets now, so be sure to email if you want something special.)
NO FALL BANQUET-
Some of you have asked if we’re again doing our themed fall banquet out at the farm. The gal who put those on, Eliza Sydnor, decided instead to get married on the farm this fall. I’m sure many of you know her and her fiancee Jon Romm, so wish them the best if you see them! We are thinking instead of doing an event in May, but we’ll be sure to let folks know about that later.