Posted by Wesley and Bethany @ 07:18 PM EST [ Comments  ]
Council, North Carolina)
Providing layers, natural beef, pork, & fresh chicken[ Member listing ]
23 Feb · Sat 2013
It has been much too long since we posted anything on the blog, and things have steadily progressed here. We have been working to expand our beef and pork production, and have been selling products on an online local farmers market called Down East Connect for over a year now. It is a successful venture for all of the farmers involved, and we are happy to be a part of it. We also sell to customers directly off the farm as we always have. We currently have sows farrowing with one litter of pigs born and several more on the way. We will soon be getting in chicks for layer pullets and spring is just around the corner, so we will continue to be busy.
02 Dec · Wed 2009
We are certainly thankful to be out of the drought that plagued us for the last couple of years, but this fall has turned out to be much wetter than we thought it would be. The remnants of Tropical Storm Ida dropped six inches of rain about three weeks ago, and we are getting a good soaking as I write this. This is not the ideal time to have a 4 day old calf, but a heifer was born this weekend on a cold morning and is doing great. Pregnant and lactating cows can have a hard time in the cool seasons, but the heirloom corn silage we use provides good nutrition during the gap between warm and cool season pasture so that calves born in less than perfect weather can still thrive. We say that we "raise" animals and that word is appropriate I guess but it is really Nature that does the work. Wet periods in cold weather can mean problems for hogs raised on pasture, but we are fortunate to have our hog pasture in a place where they can stay dry and have protection from the wind. I have visited farms where hogs were in several inches of mud with no dry place, and I feel that is not humane at all. We have a building that they can go into, but they seem to prefer the shelter of the trees and the wallows that they make for themselves in the woods. We are anxiously awaiting the sausage that will be ready this Friday. We can't wait to try it. Good quality meat is always something to enjoy, especially when you have the satisfaction of it coming from your own animals. We had crown roasts cut from 3 young hogs for Christmas dinner, and I'm sure that my aunt who is the "family chef" will do them justice. We are also working on a Local Harvest store so that customers can order products from us using LH if they wish.
Posted by Wesley and Bethany @ 11:22 AM EST
02 Sep · Wed 2009
We are now registered with the NC Dept. of Agriculture as Meat Handlers. This is an important step for us, because it means that we can now sell inspected beef by the individual cut. We will have a price list soon and we will have meat ready for Thanksgiving and Christmas. All beef will be inspected and vacuum packed to preserve quality. We will still offer quarters, halves, and whole cows to those interested. We also have rabbits on hand which we will slaughter ourselves when ordered.
Posted by Wesley and Bethany @ 05:12 PM EDT
24 Aug · Mon 2009
We are finishing up this year's corn crop. We had a good growing season and our corn turned out very well. We cut most of it for silage and saved some to pick as ear corn. The heirloom variety we planted- Boone County White- produced some very tall stalks and large, full ears. The tallest stalk we measured was 14'. We will soon be planting winter annuals and turnips for winter forage. Since last year we have begun raising hogs on a limited scale and have added rabbits to our livestock operation. Currently we only have enough hogs for our own consumption, but we hope to expand next year and offer pork for sale. Our cattle are coming along nicely and we should be ready to sell beef by late fall. If you are looking for layer pullets, live or dressed rabbits, or high-quality beef, please let us know.
Posted by Wesley and Bethany @ 06:45 PM EDT