October 2018 Newsletter

                                                   It is our goal to provide healthy, nutrient dense foods while maintaining a family friendly work environment

It is our goal to provide healthy, nutrient dense foods while maintaining a family friendly work environment

 
 

    

                         To our members,


Thank you for your interest in farm fresh, nutrient dense foods. First, we want to thank God our Creator for all things good.
 
After a few weeks of drenching rains we are enjoying some beautiful, sunny fall weather. The pastures are still a lush green paradise for the chickens and cows. We are starting to supplement the cows diet with hay (dried grass and clover) to extend the grazing period into the late fall or winter.
 
Recently, as I was walking out to pasture at 4:30am, bringing in the cows for milking, I got to thinking: “Why do I do this every morning? Why will our employees start showing up in an hour to begin their day of sometimes hard and physical labor.”  As I rounded up the cows and started herding them back to the barn I came to some conclusions; (1) I love working with my family and with nature. (2) our crew has a passion for producing real, nutritious food. (3) The consumers are serious about purchasing healthy food for their families.
 
We had now nearly completed our quarter mile walk back to the barn and I asked myself: “Why do the consumers of this food go to such an extent of purchasing products directly from the farm? They may drive 10 miles or more to meet the truck at a certain location and may even need to wait a ½ hour if the truck is late? Why not buy organic foods at a grocery store?”  
 
Whole Foods supermarket opened nearby we decided to visit and see what they have to offer. We went from a humid, 95-degree day into a clean, bright, air conditioned, and crowded store. We found a huge variety of beautiful produce. There was lots of farm raised seafood and some wild caught as well. We found a big selection of beef, but only a small amount was grass-fed, and even then I could not determine if it was 100% grass-fed or finished on grain, and nobody who worked there seemed to know exactly where the meat came from. We also found lots of chicken and turkey products, but none that was raised on pasture like what we offer our customers. There wasn’t any pork that was raised outdoors and fed skim milk and whey like what we offer our customers. They had a large selection of dairy, but we did not find a selection of unpasteurized dairy, of course. I was amazed at the huge selection of gourmet cheeses. There was a variety of eggs from confinement barns and a few from pastured operations. The price for the eggs from pastured hens was higher than the eggs we offer.  After this trip I had a better understanding of why the consumers will go to extremes to purchase food directly from the farm they can visit and see where their food is coming from, and be on a first-name basis with the farmers and their families who do all the hands-on work.  We will strive to continue providing Real food in the most convenient and cost-effective way possible.
 
* Fall calving season is here. So far this fall, there have been 4 baby calves born, and approximately 10 more are expected. About 2/3 of the cows will "freshen" in the spring and 1/3 in the fall.  About 2/3 of the cows will give birth in the spring and 1/3 in the fall.
* Our new “layer” chickens are doing well and producing eggs with a deep orange yolk since they are still consuming fresh green forages from pasture. We start a new flock every year that begins laying eggs in August. The eggs are usually smaller when the chickens are young, but as they grow older the eggs will get bigger.  If you get eggs every week, you probably noticed some smallish eggs a few weeks ago, and that they’ve been getting a little bigger each week you’ve ordered them. We currently have our flock of chickens we started in 2017, as well as the younger flock we started in 2018. For this reason you may receive some eggs that are larger than usual and some may be on the smaller side. We sell our eggs as “unclassified”, meaning the size may vary.
* We have a good supply of lard in stock. We make regular lard and leaf lard.  Regular lard is made with the back fat and possibly some kidney fat. Leaf lard is made strictly with the
kidney fat. It is rendered by slowly heating it to 235*
* We’ve had Chicken Pies available on the menu for years, but we’ve got more “heat and eat” products coming available for busy people.  Watch for these new products coming soon:
- Homemade chicken croquettes, Gluten-free! (ground chicken, eggs, seasonings, vegetables and more formed into a ball shape and breaded and fried in lard) made with our own soy free chicken.  Available for delivery starting this Saturday October 13 in 3-pack and 6-pack sizes.
- Homemade chili made with our beef and organic vegetables.  Coming soon!
* Our homemade potato chips are made with lard from our pigs and local organic potatoes.
* Did you know we make four varieties of pet food made from raw meat and bone meal?
Beef, pork, chicken, and turkey are available.
 
* Did you know that we now cut and process all our meat on the farm in our recently updated butcher shop? Our goal is to better manage the consistency and quality of our products. We still have some inventory from the previous butcher which is labeled – Paradise Pastures / Sunny Crest Pastures.
Meat cut in our butcher shop is labeled – Sunny Crest Pastures PMA and you will be seeing these labels more.
 
* We have a good supply of gelatin rich bone broths available: Beef, chicken, turkey, and lamb
* Recipe of the month!
Pumpkin Custard
4 eggs (separated)   
¾ cup maple syrup
½ cup honey                 
1 ½ cup pureed pumpkin
1 teas. vanilla            
2 T. tapioca starch or arrowroot powder
pinch of salt                                                                      
1 T. cinnamon                                      
3 cups milk (almost boiling)         
 
Mix egg yolks, maple syrup and honey. Add pumpkin, salt, vanilla, cinnamon and tapioca starch or arrow root powder. Mix well. Slowly add hot milk. Beat egg whites till stiff & fold into pumpkin batter.  Bake @ 375* for 30-45 minutes in small custard cups or any glass casserole dish. Or pour into pie shells for delicious pumpkin pies. Sprinkle the top w/ cinnamon.
 
Please call us with any questions or comments @ 717-768-0101
Sincerely,
John Esch