Thanks to some really awesome neighbors that helped take care of the farm Brian and I were able to go to Lexington, KY to attend the Southern Sustainable Agricultural Working Group Conference. It was there that some farmers presenting lit the fire for the idea of sheep. They say grow what you love to eat and lamb is my absolute favorite! More fencing must be done though!
The above picture is of Brian during a very windy workshop we were able to go to with Joel Salatin. His former intern has started up a new farm in Jackson, TN called Malimu Farm. Brian's friend Ray from Rose Creek Farm hooked us up with a small dinner with Joel Salatin. Joel is one of the outspoken poet laureates of the sustainable agricultural world. His words always seem to awaken the passion I have for this endeavor. If you ever get the change to hear him speak... do it.
There are several updates from the pigs. One of the biggest ones is that we no longer have a boar due to the fact that he got pretty violent with me. So, thanks to the help of Dr. J.B. Harris and the lovely people of Shoals Hospital, we now have one huge barrow (castrated male pig) and a shrinking scar.
Finally the day has come to tell you we will have BACON available Wednesday the 30th!!! We will also have several other cuts of pork available including sausage. Right now all individual cuts are first come first serve, but reservations can be made for the whole or the half which passes along a lot of savings to you. If you like Cottonwood Farm and know someone else that might as well please show your love and share us our farm with them.
The 2015 turkey sales went way better than expected! I do apologize for several of them being so big! You'll be happy to know that the turkey sales went to several things that will help us this upcoming season. We got two grain bins, several rolls of fencing, built 3 hog houses for the winter, AND it paid for the pigs feed bill for the winter! This has been a huge help! Thank you! This next year I will most likely grow my turkey flock a small amount so if you are sure you want one this next year please place a deposit to help figure out our chick numbers. Gimme that turkey!
Last year we produced a whopping 700 birds which is HUGE for us! So for the time being we are going to focus an the pork. But there will be chicken. If you are sure you want a consistent supply of pastured chicken please reserve a summer share to ensure that you do. I want chicken all summer long!
Food is not what it says it is anymore. Unless we know our farmer and our food source, how can we really know what we are eating? What better food group to get to know exactly how it was made and where it came from than BUTTER?!
Check out our 6 steps to making your own and tools you can use to do it.
Making the leap to go RAW is a BIG decision not to be taken lightly. Lactose intolerance, allergies, & eczema are just a few health reasons people come to us for REAL milk.
The reason that resonates with me the most though is the ethics of knowing my milk came from a cow that has been treated with respect and encouraged to live as she would in nature.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.