by Mark & Jill Baker | Oct 13, 2009 | Green
We got some questions about the grass-fed beef: The beef will be cut and vacuum packed. We use a local USDA inspected plant and have been pleased with their service to date. There are a couple of sizes in the pasture. A full size beef will be abou 600-800 pounds...
by Mark & Jill Baker | Oct 12, 2009 | Green
It’s safe to say fall is here. We’ve been busy beavers. The boys have been thinning the sparrow population. These nuisance birds flock together in the fall–one sure sign winter is on its way. About this time of year they begin to prefer the barn...
by Mark & Jill Baker | Oct 3, 2009 | Green
“Hey, Honey, wanna do something fun tonight?” “Sure, what’ve you got in mind?” “Well, the fellas who’re duck hunting out back went goose hunting this morning and left 12 geese in bags by the shop’s back door. Wanna skin...
by Mark & Jill Baker | Sep 29, 2009 | Green
Out with the old, in with the new… First the new: Last week we had some new arrivals. 30 new Mangalitsa weaner pigs arrived. They have been active and playful–the damp weather lately hasn’t discouraged them at all. Their pasture was rather...
by Mark & Jill Baker | Sep 19, 2009 | Farm to Fork, Mangalitsa, Organic Pork, Pasture Mangalitsa, Pasture Raised Pork
This summer we sent a Mangalitsa pig up to Chef Ted Cizma at the Grand Traverse Resort… but I’ll let him tell you about it. I wish I could have tried some of those interesting dishes. Maybe this winter when we go to Pigstock 2010….
