Listening to a recent podcast, a chef explained that he keeps cooking and experimenting in his home kitchen to improve his skills, find new dishes, and even as a stress release during hard times. This was encouraging for me because although my skills are no where near that of a professional I like to cook. I enjoy our transition toward more purposeful "slow food" meals.
I want you to know your farmer. I also want to be transparent. Along those lines, this blog is my best access to sharing successes and failures as well as lessons learned. Spring batches are harder than Fall batches!
Our journey to produce healthy pasture based proteins has been exciting thus far. We started with chickens and successfully raised very large birds. We enjoy cooking them in various ways: instapot, smoker, or Traeger being the most common. We bought an air fryer that also does rotisserie and since we have a freezer full of Carver Family Farms Chicken it was easy to attempt.
As we continue our regenerative journey, pigs are now here! We added some "feeder pigs" this Spring. These will be ready to process in the Fall. We will be selling "wholes" and "halves." This means that people can buy volume pork for their freezer to go along with Carver Family Farms LLC Chicken! We hope to offer a small amount of pork by the cut but mostly we will offer pork in bulk. We want our customers to have the same food security that we enjoy.
Chicks are here! Our first batch of 2021 is here. They have finished three weeks in the brooder and have transitioned to the pasture. They are moving daily to fresh grass. They are growing rapidly and doing well. These daily moves really show the difference between conventional chicken production and our pastured model.
