Our family usually eats chicken twice a week. We pull a whole chicken out of the freezer, and once it thaws, we generally break it down into cuts. A whole chicken yields two breasts, two tenders, two wings, two legs, and a backbone that can be used to make broth or soup. For our family … Continue reading Pasture Raised Chicken 10 Ways
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I don’t get to travel as often as I would like to, but when I do, I am naturally drawn to agritourism destinations. I like to think that this is because agriculture and the food system are my passion, but it could be that I’m just not good at leaving my work at home. Whatever … Continue reading Agritourism Through a Different Lens: White Stallion Ranch in Tucson, AZ
It’s the season of giving! This year, we are continuing our annual tradition of funding a new Kiva loan to a fellow farmer. Normally, we encourage people to think locally when it comes to the food system, but in this case, we are supporting our global community of agricultural practitioners by making a contribution where … Continue reading Funding a Loan to a Farmer in Need (2023)
There are lots of different ways to prepare a turkey, but our family chooses to cook our Thanksgiving bird in the same manner year after year. We love a brined turkey, because the meat stays moist, and the flavors of the herbs and spices in the mix really shine through in every bite. Our pasture … Continue reading Turkey Brine
This week, one of our pigs gave birth to a litter of piglets. These were her first piglets, but they were also the first piglets to ever be born on our farm! I'll be honest, this is a milestone that we never expected to hit. Raising pigs was not a part of our vision when … Continue reading Why We Raise Kune Kune Pigs
If you've been to our farmstand in the past year or so, you've probably noticed the big sign that reads "Food Scraps Accepted Here". Since August of 2022, our farm has been operating a community composting program. By doing this, we have reduced the amount of food waste that enters our county's landfill, where it … Continue reading Pre-Consumer vs. Post-Consumer Waste (and How We Handle Both on Our Farm)
Coleslaw is one of my favorite summer side dishes. I like to serve it whenever our family makes barbecue chicken, pulled pork, or even burgers. Honestly, it tastes great with pretty much anything, but it tastes even better when it's made from fresh, local ingredients! This batch of coleslaw was made with carrots from our … Continue reading Coleslaw from Scratch
Slugs are our worst enemy, and this year, they are everywhere! I wish that getting rid of them were as simple as just carrying a salt shaker around the farm with me, but unfortunately, I think that that would only work in a cartoon. To be completely fair, it's not the slugs themselves that I … Continue reading The Trouble With Slugs
We love breakfast food in our house. We also love pizza. This recipe is the best of both worlds, and it can be made almost entirely from ingredients produced right here in the north country! What's not to love about that? To make this recipe, you’ll need salt, pepper, a white onion, a pack of … Continue reading Breakfast Pizza
The United States has a big literacy problem, but I don't mean the reading and writing kind of literacy. What I'm referring to is agricultural literacy: an understanding of where food comes from, how it is produced, and how it affects our quality of life. The gap between the public and agriculture seems to grow … Continue reading Agritourism as a Solution to the Growing Disconnect Between Americans and Their Food