Harvest Hill Farms

Harvest Hill Farms is currently constructing a 2900 sq ft high tunnel for vegetable production. We hope to have it up in the next few weeks and that means farm fresh vegetables well into fall and winter months.

What is a high tunnel you may ask? It is a structure that allows for shelter of vegetable crops when weather conditions are not favorable for these crops to survive. It allows us to extend our growing season to provide local produce well after weather conditions deteriorate. This is not a greenhouse, as it has no artificial heat source. It could be comparable to covering your outside plants with a piece of plastic when frost or freezing temperatures arrive.

We are excited about this project and look forward to providing local produce instead of it being shipped from the South and West. As soon as the construction is underway I will post pictures of the progress.

Spring is right around the corner and that means baby chick time. We will be getting our first batch of chickens this week and we are really excited to have baby chicks running around again. They will be hatched on Wednesday and hopefully be here and ready to go by Friday. If you would like to visit and come see the baby chicks please let me know. We will also be taking orders for the chickens, so order ASAP. We would love to have you out at the farm.

As many of you know we are currently in the process of expanding our farm operation. This means savings for you. All ground beef now thru July 1 will be $3.99/lb. Also I'm looking for some feed back on farmer's markets. We are looking at maybe going to some farmer's markets, would this interest anyone and if so which ones do you regularly attend. We want to be able to serve more people and we want to know where the interest is!! Just email me and let me know and get your ground beef!!

Hi all fellow foodies!!  Since all beef is NOT created equal, I'm going to give some tips on cooking 100% grass fed beef (this only applies to 100% grass fed beef). Not the organic stuff they call grass fed that is sent to a feedlot and stuffed with organic corn to "finish" it out.

1. Lower the temperature- I cannot stress this enough, you wouldnt believe how many people I hear say our meat delicious when they eat it in our home... then they take it home and  blast it in the oven or grill and say its tough. Grass Fed beef is leaner and requires a lower temperature remember the 50/50 rule. 50 degrees lower for 50% of the time. The more cooked it is, the less CLAs and Omega 3's there are (which is why you bought it in the first place).

2. Start your meat at room temperature. This will ensure that you are not over cooking it to get it "done".

3. Let it sit- Let your grass fed beef sit at least 10 minutes before serving, this allows the meat to continue cooking and gives it time to retain all the yummy juices.

4. If ever in doubt use a thermometer, cooking temperatures vary for grass fed beef.

rare-120F

med rare-125F

med-130F

med well-135F

well-140F

I would never recommend a well done steak, but if that is what you like well don't let me stop you.

Happy Trails!!