by Mark & Jill Baker | May 30, 2014 | Green
If you’ve ever thought about trying a heritage pig that’ll yield really great pork, now’s your chance! Mangalitsa pigs are renowned for their red, flavorful meat and rich, creamy fat. They are at their best when used for charcuterie, or the making...
by Mark & Jill Baker | May 21, 2014 | Green
We are seasonal eaters, for the most part. One of the facets of that is that we have seasonal “treats.” Fall brings smoked chicken, squash, lots of apple cider. Summer treats include corn on the cob and tomatoes. Spring is the season of asparagus,...
by Mark & Jill Baker | May 19, 2014 | Green
It’s spring on the farm, finally! Sam’s had his camera out and here are some of his views: ************ The “Jersey girls” on...
by Mark & Jill Baker | May 19, 2014 | Green
The Detroit Free Press did an article on us today. Good photos, informative writing. Good pig, bad pig: Michigan files appeal to preserve ban on invasive swine
by Mark & Jill Baker | May 12, 2014 | Green
Recently liver looked good to me. That meant a lot to me, because I can eat most any organ meat, but liver is a glaring exception. What it told me was that perhaps my lethargy, coffee excesses, and saurkraut cravings were a cry for help from my body that organ meats...
by Mark & Jill Baker | May 6, 2014 | Green
Opportunity for motivated, energetic individuals to learn on a diversified farm. You will learn the production processes for chicken, pork, dairy, and produce, including the business and marketing aspects. Start June 1 – September 30. Work is generally 5 days/wk.,...
