by Mark & Jill Baker | Aug 18, 2009 | Green
Last week was a little busy: Bottling beef was my job to kick off the week. Canning even part of the grass-fed beef was a big job, but the convenience is worth it. Cute, but guilty. On Sunday, Mark bent down to pick up Jim and threw his back out. He had to slow down...
by Mark & Jill Baker | Aug 16, 2009 | Green
It’s fair time in northern Michigan! There are large regional ones and small county ones. I have to brag a bit. Our children did well at our county 4-H show this past week. Keith and Rachel both showed goats in the tiny tots showmanship and got...
by Mark & Jill Baker | Aug 4, 2009 | Green
ANNOUNCING OUR NEWEST PRODUCT We’ve wanted to add grass-fed beef to our product list for some time and have finally found our beef. One of our neighbors has co-oped with us to make this possible. These animals are Holstein steers, rotationally grazed through a...
by Mark & Jill Baker | Aug 3, 2009 | Butchering, Chickens, Education, Learn how to butcher
Chicken Processing in Northern Michigan Our shop is one of a small handful of MDA approved chicken processing facilities in northern Michigan. MDA certification allows us to process and sell our own birds. However, we can not process your birds for you to sell at...
by Mark & Jill Baker | Jul 28, 2009 | Green
back fatWe had the opportunity to process a Mangalitsa this past week. The meat was good–tasted comparable to a mature standard hog though this one was immature. What was impressive was the fat. Mangalitsas are, of course, prized for their fat, but until...
