Farmstand

The bad news is we sold out of turkey pie, but the good news is we’ve moved on to steak & ale pie. A pub classic made with pie crusts from the Saxy Chef. We finished turkeys for the year this past week, and now have ground turkey available in our store. If you pre-ordered

We are excited to have fresh Beni’s bread again (baked in a brand new oven). Saturday and Wednesday fresh, plus frozen every day. We restocked a lot of pork products this week; bacon, chops, roasts, and sausage (cheddar bratwurst, sheftalia, breakfast). We are finishing up a busy week tomorrow (Friday) by restocking ground pork and

We are excited to be expanding our meat pie repertoire! The crusts have been our limiting factor in the past (I can make a pie crust, but am not the best at making 20). To solve this problem we have the Saxy Chef helping us out. We made turkey pies last week, which are now

We made a big push this week and got trusses up for our new equipment shed, we’re looking in better shape now to have a roof before winter comes. Next week we’re busy cutting lamb and shipping pigs at the beginning and cutting pork at the end. So hopefully by the end of next week

We processed our first set of turkeys last week and now have our small turkeys in the freezer. A few more weeks and we’ll have the medium and large ones done as well. Next week we are making a big push on our new equipment shed, with any luck we will have a roof in

Our October Meat Shares are going out this weekend. Shareholders get a monthly selection of high quality local meats; our pork and chicken, plus beef and lamb from other farms. Plus you save 5-10% of retail farm store prices. You get a choice of size and which proteins to include, the actual selections will vary

We are picking up bacon tomorrow afternoon and cutting fresh pork for the store early next week. We’ve been running low on chops and roasts, but should be looking better soon. In the meantime we’ve taken the opportunity of having more freezer space available to stock more cuts of beef, including a wide variety of

In the kitchen this week we made Cilantro Lime Chicken Sausage and Mexican Chorizo, both of which we have been out of for a little while. We also made more salami as we were running low on that. Next week we are shipping pigs on Monday and cutting pork at the end of the week.

We are raising around 80 turkeys this year, they are out on pasture behind our house. You can likely see and hear them when you drive by! If you are interested in a whole turkey you can make your reservation here. We also plan to save a certain amount to sell as parts and ground

We were happy to get a couple inches of rain this week, it changed our dust into mud, but will definitely help get things growing again, and keep our pigs cool. Currently in Stock:Pork – Archway Farm Bacon Bacon Burger Bologna Salami Cotto Smoked Ham (quarters & ends) Archway Breakfast bulk Hot Italian links Smoked

We ground and packaged Bacon Burger today, Echo Farm beef and our own house smoked bacon. We are well stocked with pork, chicken, and beef for the Labor Day weekend. Currently in Stock:Pork – Archway Farm Bacon Bacon Burger Bologna Pulled Pork Salami Cotto Smoked Ham (quarters & ends) Archway Breakfast bulk Hot Italian links

We are set to get more bacon and kielbasa in stock tomorrow (Friday) afternoon. This week we also smoked some pulled pork and sliced some salami cotto, both of which are available right now. Currently in Stock:Pork – Archway Farm Bologna Pulled Pork Salami Cotto Smoked Ham (quarters & ends) Archway Breakfast bulk Hot Italian