Thank you to everyone for making our first chicken processing day a success! It was a little hectic, and we definitely learned how to make things go more smoothly at pick-up next time, but in the end everyone ended up with delicious chicken and we are so excited to have shared this experience with you all!
Our garden has really slowed down this last week, and we are using most everything in our clean convenience meals. So thank you for your produce bag purchases this season and stay tuned for details on our produce options for next season.
Our hens are doing well, and we have eggs available for $5/dozen. They are pastured and supplemented with organic non-gmo feed. Amazing taste and nutrition that you can’t get in the grocery store!
This week I also have a limited supply of organic apples for $2/lbs. They are a heritage variety with a crisp texture and sweet-tart flavor. They make great sauce, pies and apple crisp (just ask my kids!) and are also delicious to just eat!
I can’t believe it, but the feeling of an impending fall season has arrived! I love how every season not only feels, but sounds different. In the spring, I am so excited to here the spring peepers. Summer nights are rich with the sounds of crickets and tree frogs, and the last week or so, the cicadas bring the sound of summer’s end. I love living in a place with so many seasons that we can see, feel and hear. There is always something new and fresh to experience.
With the impending change of season, we had our last delivery of broiler chicks for the season. Northwest Ohio winters are much too harsh to raise chickens outdoors, so this will be our last batch until spring. These guys should be ready in early October; stock up your freezers for winter!.
I am VERY excited to announce that the hens are upping their laying QUICKLY and I have eggs to sell! RIght now they are $4/dozen, since some of them are still a little small. Each dozen has a beautiful mix of shapes, sizes and colors from our very diverse flock. It is lots of fun to see what you get in each carton!
We also have some delicious produce available this week at $25 for each share bag:
1 pound Green Beans
1 pint Cherry/grape/pear tomatoes
1 box slicing tomatoes
1 bunch sweet onions
1 green pepper OR summer squash
1 bunch carrots
1 bunch herbs (let me know if you would like extra for drying, I have lots and would be happy to share the bounty!)
Pick up available at 4:45 at Innate Chiropractic in Perrysburg, Wed. 2-4 in BG or anytime at the farm. Or, as usual, if you know our paths will cross let me know and we can arrange something!
Thank you for your continued support!
Our flock is very happy in their mobile Chicken Palace, also known as the Egg Mobile.
We need a permanent name, but just can’t decide! Will you help?
Comment to cast your vote!
It is hot and dry out there and the wet cool days of early summer seem long gone! The vegetable fields seem to have gone straight from flooded to dry and dusty. So much for balance!
The broiler chickens are growing every day and our processing dates are quickly approaching. If you haven’t reserved your birds yet, now is the time! $4/lb for delicious, nutritious pasture-raised chicken. Let me know if you have any questions.
We also have exciting news from the hen house. We have eggs! They aren’t coming in fast enough to sell yet, but it won’t be long now. They are absolutely delicious with dark gold-yellow yolks and firm whites. What a treat we had for breakfast today! Stay tuned for availability.
We also have a delicious share bag this week of beyond organic vegetables:
Listed below (and in easy printable format!) I’ve included some simple and delicious green beans, zucchini and yellow squash recipes.
Thank you so much for your continued support on this adventure!
Wash and de-stem 1 lbs. green beans.
Steam for 2 minutes and immediately run under cold water. Place in large bowl.
Add one finely sliced sweet onion.
In a separate bowl, whisk together 2 TBSP olive oil, 1 TBSP white wine vinegar, 1 tsp dijon mustard, and 2 cloves crushed garlic, salt and pepper. Pour over green beans.
Snip 2 TBSP fresh dill and toss over green beans.
Eat cold or room temperature--enjoy!
Broiled Zucchini (or Yellow Squash)
Broiled Zucchini (or Yellow Squash)
Cut stem and blossom ends from squash, and then cut into slices lengthwise (not coins)
Place on cookie sheet and brush with olive oil.
Sprinkle with salt, pepper and thyme.
Broil until soft and starting to brown (can also do this on the grill!)