Blog:
Williamsburg Farmers Market -
Tuesday September 27, 2011 - By WFM
The Williamsburg Farmers Market will set up on the east side of Henry Street in front of the Book Store. Shop before attending An Occasion for the Arts with over 30 watermen, bakers and producers of meats, seafood, fall vegetables, ethnic foods, cheeses and...
Blog:
Williamsburg Farmers Market -
Tuesday August 09, 2011 - By WFM
Williamsburg Farmers Market Saturday, August 13, 2011
8 a.m. - 12 p.m.
Support VA Agriculture at the Williamsburg Farmers Market during Farmers Market Week by shopping this producer-only market. Cheese, bread, honey, meats, and pies are among the...
Blog:
Williamsburg Farmers Market -
Tuesday April 26, 2011 - By WFM
Saturday, April 30, 2011 8:00 a.m. - 12:00 p.m.
Potted plants including herbs and flowering annuals are a feature of the spring markets at the Williamsburg Farmers Market in Merchants Square , along with asparagus, spring greens and pasture-raised...
Blog:
Specialty Meats and Gourmet -
Wednesday April 06, 2011 - By The Meat Detective
Smoked Boneless Pork Butt/Shoulder
(remember the Pork Butt or Boston Butt as it is refered to comes from the shoulder and not the leg. The leg of a pig is refered to as the ham.
Today is the first day working with our newest addition...
Blog:
Williamsburg Farmers Market -
Tuesday March 15, 2011 - By WFM
Saturday, April 2
8:00 a.m. – 12:00 p.m.
The market opens for the full season with over 30 vendors of Virginia producer-only products. Shop in the heart of Williamsburg in Merchants Square for potted plants, fish, mushrooms, artisan cheeses, meats,...
Blog:
Williamsburg Farmers Market -
Tuesday March 01, 2011 - By WFM
Saturday, March 12, 2011
8:30am-12:30pm
Shop with 25 local watermen, bakers and producers of baked goods, including St. Patrick's themed breads and desserts, meats, oysters, hydroponically grown vegetables, ethnic foods, cheeses, forced bulbs and...
Blog:
Pleasant Valley Farm -
Tuesday December 14, 2010 - By Emily
The last major farm task for the year is over now. This weekend we filled our freezer pork orders, and everything is cut, wrapped and frozen, We're just waiting on the hams & bacons now, as the smoking process takes about a week longer....
Blog:
Spring Hill Farms -
Tuesday May 18, 2010 - By David
Read this great article by Dr Mercola http://articles.mercola.com/sites/articles/archive/2010/05/18/american-meat-is-even-more-disgusting-than-you-thought.aspx
Blog:
Coach Stop Farm -
Saturday April 03, 2010 - By Conni
We actually have a new blog (2010) on Blogspot.com that is focused on natural foods, cooking from scratch, recipes, and the like, as well as tales of life on the farm at any given moment. Come visit us there, and chime in! http://goodfooddownonthefarm.blogspo...
Blog:
Auburnlea Farms -
Friday March 26, 2010 - By Rick and Becky
"Grass Fed", "Natural", "Pastured", "Antibiotic-Free"... What do all the terms really mean, and more importantly, what do they matter? In this world of gimmicks, marketing, and...
Blog:
Westminster Farmers' Market -
Friday February 26, 2010 - By Dean
Westminster Farmers’ Market Report from Maple Heights Farm
Cooking on the Edge: Pig’s Feet and Chicken Toes, Oh My!
Westminster Farmers’ Market has a new website…
We have a new (somewhat preliminary) website for the Westminster...
Blog:
Shady Hill Farms, Ltd. -
Friday October 16, 2009 - By Ben
This is the Ninth Blog from the Sheep farmer at Shady Hill farms, Ltd.
Newbury,Ohio
Our premium all natural American lamb and our Heirloom Quality 100% Virgin Wool Blankets are available only through GreatAmericanLambCompany.com
Sheep skins too,...
Blog:
Hurricane Farm -
Wednesday September 16, 2009 - By Chris
A local Connecticut restaurant, Zest, has some wonderful dishes on the way prepared with local ingredients including ribs grass-fed, dry aged beef. If you are in Northeastern CT, stop by their 1750's farmhouse restaurant and try the taste and flavor...
Blog:
MM Livestock Co -
Sunday May 31, 2009 - By Megan
Sorry for my tardiness in posting its been a busy week.
We had 3 steers butchered last week and one of them only graded Select. So, as per our protocols we Ground him. This time we decided to have some fun and have each primal ground seperately. Chuck, Round,...
Blog:
Slanker's Grass-Fed Meats -
Thursday November 06, 2008 - By Ted
Fall is upon us and it's Turkey Time at Slanker's Grass-Fed Meats. In addition, we offer beef, pork, lamb, goat, and bison -- all 100% grass-fed. Also we have a variety of pastured poultry products and even Wild Ocean Caught Alaskan seafood. ...
Blog:
Simpson's Back Yard Farm -
Thursday November 06, 2008 - By Brian
I have heard that there are some people that have never tried rabbits for a source of meat. I can only wonder why? The meat is fat free,white,and delicious. It can be cooked in so many different ways that it fits in any meal plan. We raise all our own...
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