This week we embarked on a taste test journey between pasture-raised and conventional pork chops. I love to cook and honestly I’ve cook a many more conventional chops in my life than pasture raised. I won’t make you wait till the end - the pasture raised were better in every way, but I wanted to note down some of the differences we observed.
Read MoreWhy am I doing a book review on the farm blog? This particular book M.F.K. Fisher's "How to Cook a Wolf" I think will speak to the heart of a lot of our homesteading, healthy ancestral eating, homemaking farm lovers. It’s short, it has receipes and is a culinary masterpiece that transcends time. Fisher, is a food writing legend, a window into the greatest generation's wartime and post-depression era frugality and the plush prosperity of the following decades.
Read MoreHeritage breed pigs stand as a testament both to the importance of preserving culinary traditions and supporting sustainable agriculture. Unlike commercial livestock, heritage breeds are prized for their superior flavor and the unique qualities they bring to the table. In pigs these breeds, such as Berkshire, Tamworth, or Gloucestershire Old Spot, are not bred solely for rapid growth and efficiency but are carefully cultivated for their exceptional taste.
Read MoreIn farming, one fundamental truth remains constant: healthy soil begets nutritious and healthful food. The vitality of our soil is directly linked to the nourishment we derive from food and this connection is never more apparent than in the context of rotational grazing and pasture-raised farming practices. Most foods in the grocery store come from nutrient depleted soils that have been planted, farmed intensively, never rested, and certainly not improved over time. Pasture based rotational grazing improves the soil over time.
Read MoreThe recommended ratio of Omega-6 to Omega-3 fatty acids is 4 to 1 and that is what the typical diet contained up until about 100 years ago when processed foods, and modern farming techniques began to be adopted. Now days a typical Western diet contains a ratio of 20 to 1! Conventionally raised pork has a ratio of 20 to 1. Like I’ve said before, pasture raised pork is a really different food nutritionally. Pasture raised pork has an omega ratio that is 60% lower than conventionally raised!
Read MoreDo you ship? I really want pork but I have a small freezer. I don’t think I eat enough pork to buy a share. When will the pork be ready? Where can I find details on cuts and pricing? What do I need to do to place my order? Why is the sale only once per year?
Read MoreThis year I'm really looking forward to going snout to tail, and taking you along with me. Going snout to tail using the whole pig is a culinary accomplishment. It's an old homesteading and heritage skill - it's something to be proud of and it's not hard to do with a little inspiration. Be part of our pork insiders club and go snout to tail together.
Read MoreRegenerative farming or regenerative agriculture is the one that I like the most, and think best fits our operation. What does it mean and is it really that different than what’s on the shelf at the store? The answer is a BIG YES it is A LOT different than what you find at the store. You’ll see it used many different ways, but here is what it means for us and our practices.
Read MoreLike many Northerners during the icy depths of Winter I’ve tried to fight it with special light bulbs, trips to the gym sauna, lying to myself that I like taking walks in the cold, and some kind of vitamin D supplement. This Winter my plan is to eat plenty of pasture raised bacon, ribs, and ham roasts. Not joking - I think it’s going to work! Here is why….
Read MoreKnowing what I know now, heres my top 10 countdown of the most important things to consider when buying rural farmland.
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