We've been farming this fifteen-acre stretch of the Yadkin Valley for a while now, and we figured it was time to start writing some of it down. So — welcome.
What we raise
Three things, mostly:
- Pasture-raised meat chickens, moved daily so they get fresh grass and the pasture gets fertilized evenly
- Grass-fed beef, finished slowly on what the land gives
- Fresh eggs, gathered every morning from our laying flock
We do it the slow way. The animals live outside, on grass, the way they should. It takes longer and costs more, and the meat tastes like something.
What's coming
A few things we'll be writing about here:
- Seasonal availability — when chicken processing happens, when beef shares open up, when eggs are abundant (and when they aren't)
- Recipes — what we cook with what the farm gives us
- The actual day-to-day — the good days and the hard ones
If you want to be the first to know when a chicken share or a half-cow opens up, drop us a line and we'll put you on the list.
We farm the way our grandparents did — slowly, by hand, in time with the seasons.
Thanks for stopping by.