Of the Land

Our Commitment

We know it can be a sacrifice to buy food like we raise on our farm, but you are not only getting great food, you are helping us care for the Earth... Which means fewer animals per acre, which means higher costs. WE ARE COMMITTED to making high quality meats as affordable as possible, and keep our prices below the USDA average pasture-raised retail price whenever possible (which is the majority of the time). WE ARE COMMITTED to supporting a healthy environment -- Because of our practices, our fields no longer flood, reducing runoff, chemicals are no longer applied, and biodiversity of plant and animal life has increased. A word on species chosen: We prefer to use heritage breeds. However, we also choose breeds based on how well they are adapted to our environment, and are ability to provide affordable meat. For example, heritage chickens take twice as long to grow, requiring more feed--or accepting significant losses at the wings of our neighborhood great horned owl family. This makes them unaffordable to you. We are, however, able to use heritage duck breeds.

Chicken

Extra colorful yolks and lots of healthy nutrients come from being truly free range. These eggs have a natural anti-bacterial coating that maintains freshness, and is removed with washing. Wash them before you use them!

Duck

Bakers may prefer duck eggs, as they are said to make a lighter/flakier dough. Duck eggs are 50% larger than chicken eggs, and provide high quality protein, lecithin and choline (which are good for your brain), anti-oxidants, 3 times the B12, and twice the iron and vitamin D. Duck eggs can sometimes be tolerated by those with dietary sensitivities to chicken eggs.

Ordinarily we raise the commercial cross breed, but they taste nothing like what you get in the store because these birds have been able to forage and run around. If you prefer heritage breed (which we agree is superior in taste), we can grow them specifically for you (quantities of 25 or more), but the take twice as long to grow, so eat twice as much, so are more expensive.

Duck meat has a strong rich flavor – similar to a red meat, some say with a hint of “wild” to it. The meat is tender, moist, and rich. We raise the Pekin variety.

Every year, we hear from new customers that they and their guests agree that "this is the best turkey they ever had!"

Fresh for Thanksgiving

Our fresh, never-frozen turkeys will be bagged and ready for cooking two days before Thanksgiving! Weights range from 12-30 pounds; please approximate your desired weight and we’ll do our best to match it. Reserve early - we are often sold out by early November.

Lamb is a richer-flavored alternative to beef - and cooks more quickly than beef!

Rabbit has a richer flavor than chicken but is not stringy or gamey like their wild cousins. It is lean, almost cholesterol free, and higher in protein, B12, vitamin E, and minerals than many cuts of beef while lower in sodium. Because rabbit is so lean, it requires care in cooking (like pork).

Bones

Bone broth contains glutamine, collagen, and gelatin, which support digestion, joint health, clear skin, improved sleep, and a healthy immune system. Bones store things, too, so it is important to use bones from animals that have been raised free from toxins.

Organ Meats

Organ meats provide extra vitamins and minerals. The liver processes toxins, so it is important to eat liver from "clean" animals like ours. Our family loves liver with onions and bacon, and liver sausage. Pate is another cultural specialty. If your family is not crazy about organ meats, you can add small amounts to soups and stews to add to their nutritional value.