wellstavernfarm

Archive for September, 2009|Monthly archive page

Thank you !

In Uncategorized on September 30, 2009 at 7:42 pm

To all of our loyal meat and egg customers, new and old, thank you!
Yesterday I attended my final farmers market for the season in Bernardston, and tomorrow, I will be at my final Northfield farmers market.
A quick reminder: the products that you buy from me at the markets is available from our website, http://www.wellstavernfarm.com, by phone call and visit, and through delivery.

Remember: Turkey for Thanksgiving. How about this year, a really great Turkey for Thanksgiving from our farm? Let me know if you are interested, as orders are flying in!

It is almost time for our little mini vacation: a few days spent at Fryeburg Fair, Maine’s largest agricultural fair (more than 4,000 animals, horse pulling, harness racing, four pig scrambles, dozens of exhibition halls and a gigantic midway with more than 50 rides) and then back to to the Commonwealth for the rest of the year.

Real, Old Fashioned Bacon

In Uncategorized on September 26, 2009 at 1:15 pm

How to describe The Maple Syrup Cured Hickory Smoked Bacon – slightly thick cut — a real “old-timey” bacon that will bring back great memories!

Green Mountain Smokehouse in Windsor Vermont (location of the framing and signing of of the constitution of Vermont, also the first official capital) did wonderful things with smoking and curing – the things that they do best — on heritage breed Tamworth pigs which are known as the best bacon pig – the thing that we do best…

If you aren’t a thick cut bacon fan, then treat yourself to a Maple Syrup Cured Ham Steak! Note to eaters, er… readers: our Maple Syrup Cured Tamworth Ham Steaks are about three-quarters to one inch thick, bone in and about a pound and a half to two pounds in weight, packaged singly.

Customers and neighbor farmers have asked my how I came to chose the butcher we use (The Royal Butcher) and Green Mountain Smokehouse – two choices that are not the most obvious choices to farmers in Western Massachusetts – since both are kinda a hike up Vermont from us. The smoke house answer is: There are a slew of high quality restaurants who serve products smoked and cured at Green Mountain Smokehouse: Stoweflake, Michael’s on the Hill, The Bees Knees, The Hanover Inn, Windsor Station Pub, The Alchemist Pub and Brewery, Killarney at Killington, Echo Lake Inn, Bennett’s 1815 House, Harpoon Brewery, and the list goes on and on.

Needless to say, they do very good work, and we provided them with a very high quality meat to do work with.

Ham steaks and Bacon are $8 /lb.

Visit me at the Guilford Vermont Farmers Market Sunday from 11-3 at the Grange. Look for signs off Route Five! Easy to get to, and great items available including local crafters and veggies!