Meat: We’ve got bacon again! Come and get it! We’ve also got our Ossabox deal. If you’d like to pick up tomorrow, please email us: firstname.lastname@example.org
About the Ossabox:
The Hog- The Ossabaw produces some of the most flavorful pork products in the world. The meat is a dark red and the fat is soft, creamy, and high in Omega-3’s. Many call the Ossabaw the walking olive tree. These animals take 18 months to raise correctly, at least twice as long as other pastured hogs. We then hang their hams for another 18-24 months, resulting in wonderful prosciutto (and some seriously SLOW food).
The History- The Ossabaw Island pig came to America when Spanish settlers dropped off their beloved Iberian Hog on the barrier islands of North America. The pigs turned wild and successfully adapted to their islands, in this case, Ossabaw Island, GA. Cane Creek was one of a handful of farms to begin domesticating this breed again, and we now have one of the largest herds anywhere.
These weights are estimates, but should be very close.
Each package is $250 and includes:
– ½ lbs of prosciutto (18-24 months)
– 2+lbs of molasses bacon
– 8 lbs shoulder
– 4 lbs ground pork (4 1lbs packs) or smoked sausage
– 6 lbs chops (3 packs of 2 chops) or loin rack
– 2-4 lbs spare ribs (2 racks 2 lbs)
Other Meat: We’ve got ground goat and whole duck.
Turkeys: You can get your Thanksgiving Turkeys through our new local butcher, Left Bank Butchery in Saxapahaw – http://www.leftbankbutchery.com/turkeys
Eggs are still dwindling but we have some. Reserve yours by writing email@example.com.
Veggies: We’ve got baby lettuce, beets, salad turnips, spinach and carrots fresh from our high tunnel.
Market is from 9am-noon now. The Wednesdays market goes until Thanksgiving.
Close family and friends gathered last weekend for Elizabeth’s birthday and landwarming party. We lit and sent Chinese lanterns into the night sky. 3 got stuck in the wind row and dangled beautifully. It was a clear night. We started with a bonfire down in the meadow and as the sun went down we moved to the top of the hill for a spectacular sunset. I think the land feels warmed.
It’s getting cold. We’ve closed the animal huts and blocked the north wind. Each hut is cozy with hay. The high tunnel is also shut down and warm inside with all of our spinach, turnips, lettuce, beets and carrots. We may have power at the land today! .
Be sure to get your Thanksgiving Turkeys from the new Left Bank Butchery – http://www.leftbankbutchery.com/turkeys