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Archive for the ‘Chickens’ Category

Spreading the Porky-Love

In Chickens, General Farm News, Pigs on December 5, 2011 at 3:22 pm
all kinds of cuts
fresh or smoked heritage breed pastured pork

Last week we were pleased to spread more of the porky-love with old customers from Amherst, Greenfield and Conway and to a new customer from Longmeadow.  And we learned of another fabulous dinner made from our products — this time the dinner consisted of: “Roasted pork loin, red onion and parsnips glazed with orange marmalade, honey and rosemary, apple cider, vinegar and honey braised red cabbage, fresh roasted buttercup squash and buttered egg noodles with parsley.” That dinner menu came from a long-time Brookline customer who also says that there will soon be a lentil recipe with fresh Wells Tavern Farm kielbasa being served, I hear.

Yesterday on the farm facebook page, I suggested an appetizer recipe using our maple syrup cured hickory smoked bacon, crackers and parmesan cheese. Simple and tasty. You can share your favorite app recipes there too — join in on the fun there for product updates and all kinds of things.
Tomorrow the day old Giant Cornish Cross chicks, and Kosher King chicks will ship from Pennsylvania, bound for Shelburne.  We then anticipate receiving them in the regular mail on Wednesday, or Thursday at the latest.  When we get them, they are immediately put into an already warmed (to 95 degrees) brooding area, with warm water (treated with electrolytes, extra vitamins and minerals — no medications!) and fed all- vegetarian, high protein starter feed (again, no medications).
With the United States Postal Service closing seven sorting centers in Massachusetts, officials are predicting that mail delivery will slow down by a day to four more.  I cannot imagine what that is going to do to the day-old poultry shipping costs, which are already extremely high for small orders like our order of 60 chicks.
It will probably result in increased costs for small farmers to bear in order to procure the chicks, and not impact the huge factory farmers much, as they have dedicated hatching facilities that hatch exclusively for them, and then tractor-trailer trcuk in thousands of birds at any given time.  Here is fair warning that the price of local eggs in 2012 will, I imagine, go up.

Almost time for Chicks!

In Chickens, General Farm News on November 21, 2011 at 9:26 pm

Maple Syrup Cured Hickory Smoked Ham Steak, and Bacon

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.