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BOTL Farm @BOTLFarm
Joined October 2015
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It’s hay season. We buy our hay off Willow Valley Farm’s fields in town. They grow and make the hay; we pick it up in our “farm truck” and bring it back to our barn and restack it. Hay days are always hot, sweaty, and a lot of tiring work.
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Whole pork jowls are not for everyone. They are large (5.5 to 8 pounds) cuts of fatty pig cheeks with the skin on. These are “project” pieces of meat. Perfect for someone with a smoker, but there are so many good ways to cook it.
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We like to say that if it’s inside our perimeter fence, we can (and will) graze it. Here we let our pigs do some grazing along the roadside on their way to new pasture.
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Bacon ends are cubed pieces of bacon. Perfect for stews, beans, soups, and as toppings to baked potatoes or heavy green salads. Or just fry them up and eat them as a salty snack.
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Starting next week our market season will be in full swing. Remember you can place a pre-order for any of our markets, or self serve pickup, any day of the week through our online store.
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We have plenty of eggs in stock. We will only have the small (pullet) eggs for another few weeks as the new hens are getting into the rhythm of making us full size eggs.
Finally we are getting some warm weather and our grass is starting to explode. The pigs are enjoying their new pastures.
Baby back ribs are one of our more rare items we sometime stock. We only get these back when we make our Canadian bacon and we don’t get too many of them. We have a few in stock currently.
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Grazing planning has been a little chaotic in our big fields because we put in swales and planted trees. This means we can no longer use the grazing pattern us and the goats are familiar with, so we’re making it up as we go along.
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We love pork chops. We sell three types: rib, center-cut, and sirloin. They’re all cut from the loin of the pig, but the rib are further forward and the sirloin are the furthest back. Try all three so you know which one you like best.
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Assawaga farm stand opening day and plant sale is less then 2 weeks away. Not only will we be there with our pork, eggs, and stew hens, we will be have grass fed beef from our friends at Stone Hill Farm. Assawaga will have a full selection of plants along with veggies.
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Our new and improved snack sticks are back in stock. This time they have a bit more snap to them and bolder flavors. We have a classic flavor and spicy.
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Grazing season has begun for us. This means our goats will be moving every day to new pasture. Frequent moving of the animals is not only great for them but great for soil health and grass growth. We can graze quickly for one day then let that paddock recover from the impact.
Our featured item this week is our dry cured soppressata. Made the old fashion way, using only our pork. Slice it thin and serve on a charcuterie board with some local cheeses. Yum!
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If you have driven past our farm in the past few week you may have noticed hundreds of flags in the fields. These were helping to lay out our silvopasture planting on our swales. This past week we planted 1,096 trees through our fields. Exciting times ahead!
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Did you know we don’t feed corn or soy to any of our animals? We feed our pigs and chickens a certified organic feed blend made custom for us that contains no corn and no soy. And our goats only eat grass!
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Lots of new piglets in the last few weeks!
Lots of new odd stuff this week. We now have pork esophagus, spleen, caul fat, and trachea. Pushing the nose to tail even further! This week we also have implemented a dual pricing menu. We are offering a cash and check discount of 4% on all our products.
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Some days you just want to sleep on the hay pile...
Eggs are back in stock! We have had a waitlist for the past few months, but now we can fill orders large or small. Speaking of small, our newest flock of hens started laying. This means we have pullet eggs (smaller eggs) available.
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