We loved seeing neighbors, meeting new friends and old, from Shelburne, at the Autumn Market held yesterday in Shelburne Falls. Our Maple Syrup Cured Hickory Smoked Heritage Breed Bacon flew out of the freezer so fast that I had to make an emergency restocking trip home (all of four and a half miles) to get more, halfway through the afternoon!
The good news is that we still have Maple Syrup Cured Hickory Smoked Ham Steaks, more of the Maple Syrup Cured Hickory Smoked Bacon, more Fresh Kielbasa, more Garlic Parmesan Sausage, and Sweet Italian bulk sausage, and chops… you get the idea.
If you need a refill, just give us a phone call or send me an email, and we’ll make arrangements to get the product to you. [carrie(ampersat aka “at sign”)wellstavernfarm.com]
After many conversations about freezing waterers, the cost of electricity to run heat lamps to keep healthy, happy and warm chicks, and many other down and dirty farmer topics, we have decided to raise meat birds through the winter this year, and have 60 day old chicks (total) scheduled to arrive the first week of December!
I ordered our favorites: 35 of the White Cornish (Rock) Giant Gray Meat Bird: An alternative to the fast growing white broilers. These are extremely hardy birds–not a hybrid – which finishes out exceptionally well. Large drumsticks & thighs, and the birds are covered with white feathering and have yellow feet. And I ordered 25 of the Kosher Kings for a customer who likes the darker meat that they produce. This type of bird was developed for a heavier meatier bird with lots of stamina. Very popular with ethnic markets & growers for color & tasty meat qualities. Feathering resembles a Barred Rock; a large body size and yellow feet.
So, if all goes to schedule, we should have roasting chicken back in stock by mid-February. Also by mid-February, 2012 Turkey reservations will be closing. Please see our website at www.wellstavernfarm.com for the details.