Beef by the Side: March 3rd Delivery
The next grassfed freezer beef will be available for delivery/pick-up on Saturday, March 3rd. Quarter, half and whole steer are still available. Reserve your beef by February 12th. Custom cut instructions for half and whole steer purchases are due February 23rd – don’t worry, we have a form for you to fill out that makes this part easy! Deposit required to reserve your beef – $200 for a quarter, $250 for a half, $300 for a whole. For more information on freezer beef, visit our Freezer Beef page.
The orchard is done producing for the season. All the fruit that was harvested is sold, but there are still chestnuts for sale (see below). We look forward to a mild-to-moderate winter and the return of the asparagus around April and PYO blueberries in June.
Our trees are offsprings of one of the few groups of blight survivors and are not a hybrid tree that was crossed with the Chinese chestnut. These nuts are buttery and tasty and are awesome just enjoyed raw, but can be roasted, caramelized, or mixed with stuffing, just to name a few ways to enjoy chestnuts.
Pork is FULLY Restocked! BACON is BACK!
Our pastured hogs are fed on farm extras (eggs, produce, chestnuts…) and a local non-medicated feed that does not contain animal by-products. Our hogs never receive antibiotics or hormones. Sunshine, rooting around for nuts and roots, rolling in the mud… happy pig behavior – that’s the life of a Minka Farm hog!
Processing is done at an Animal Welfare Approved slaughterhouse and none of our pork products contain nitrates, nitrites or MSG besides what occurs naturally in celery. We have a smoked and sliced bacon and jowl, a large variety of sausages, Boston Butt, natural quarter hams, tenderloins, spareribs and babyback ribs, chops: bone-in and boneless, loin roasts, neck bones, liver, kidney, melts, heart, fat back and leaf lard.
Visit our Pork Page for pricing and more details. Our pork is available directly from the farm on Saturdays from 10am-2pm or by appointment. Pork can also be added on to our meat CSA.