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Native Offerings Farm
Facebook IconJanuary 30, 2016 at 8:57 pm

Native Offerings Farm shared a link.

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Crop Calendar - Native Offerings

nativeofferings.com

Vegetables Jun Jul Aug Sept Oct Nov Dec Jan Feb Mar Arugula x x x x Basil  x x x  x Beans x x Beets x x x x Cabbage / Napa  x  x x x Carrots x x x x Greens x x x x x Eggplant x x Fennel x x x Herbs …

NancySue Lootens Reid Great chart

January 31, 2016 at 6:01 am

Workers' Food Cooperative The chart makes it look like there's nothing available between October & June, which we know isn't true, since we've been feasting on all sorts of your goodies all winter! Maybe another symbol could be added for storage crops, so people can see all the great local produce that is available after the growing season?

January 31, 2016 at 7:40 pm

Native Offerings Farm
January 26, 2016 at 12:38 pm

Renewal registration forms have been sent out. If you are currently a shareholder for the 2015/16 season please look in your eMail. Forms for new members are posted on our website.

We have made some changes for the 2016/17 season. The winter share now runs from January through March. We have added a month. Distributions are every other week. We now offer a 10 month CSA! We have also added organic citrus as part of the share. Local apples will continue to be offered.

The season extension runs from November to December. Because Christmas is mid-week this year, the share will have an extra week of distribution. This share will continue to feature greens from storage, the field and our greenhouses. Roots and the other storage crops will continue to be free choice. Apples and pears will be part of this share.

We have a great crew hired which is our most experienced to date. We will be beginning the season with a lot of excitement. Please join us for what we hope will be another bountiful season.

Amy Melton Prentiss I am a current shareholder. Can the season extension be added to the winter share?

January 26, 2016 at 1:07 pm

Native Offerings Farm
Facebook IconJanuary 25, 2016 at 6:41 pm

Native Offerings Farm shared a link.

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table test - Native Offerings

nativeofferings.com

The winter share returns this week for Orchard Park on Tuesday and Amherst on Wednesday. The farm distribution will also be on Wednesday.

Native Offerings Farm
January 12, 2016 at 12:49 pm

The truck is loaded. We are on our way to Orchard Park. There will be a distribution today despite the snow.

Kristie Manhardt Lawler Drive safe guys!

January 12, 2016 at 12:51 pm

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Shirley Sardina Where do you distribute in Orchard Park?

January 12, 2016 at 2:20 pm

Native Offerings Farm
January 11, 2016 at 8:16 am

The winter share returns this week for Orchard Park on Tuesday and Amherst on Wednesday. The farm distribution will also be on Wednesday.

Native Offerings Farm
Facebook IconDecember 24, 2015 at 4:30 pm

Christmas Eve and beef ribs are on the menu. I hope you could spend some time outside today. Merry Christmas.

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Timeline Photos

Sharon Hammond Did it all fit in the oven??!!?!

December 25, 2015 at 9:27 pm

Pricing & Payment Options

For Share Pricing and Payment Options, Click Here

Registration Form for 2016-2017
Available HERE


pigs2011We buy in piglets, typically from Teasel Meadow Farms, (http://www.teaselmeadowfarms.com) that are about 10 weeks old. We typically get pure breed Berkshires or Berkshire crosses. Berkshires are one of the oldest breeds of domesticated hog originating in England; they are characteristically black with white feet and a spot of white on the face. Berkshires are recognized by chefs as some of the finest tasting pork known. They produce a whole carcass that is well marbled. It is consistently sweet, tender and juicy.

Tim Ploetz will be raising these Berkshire piglets for us at his farm in West Valley. His farm is set up better than ours for hog production and this partnership enables us to have an effective food safety plan. He has a large area where the pigs can roam and will be feeding them just like we would: with a purchased hog feed and plenty of hay. These pigs get hormone-free and antibiotic-free, locally milled feed. Most commercially raised pork is raised in warehouse type facilities under inhumane conditions. Our naturally raised pork has a deliciously sweet flavor. We sell the pork by the side (1/2) or you can buy the whole animal.

To order a half or whole hog from us contact us to check on availability. We take a $20 deposit for each ½ you order at the time of ordering. This deposit places your order.

The pork should be ready late summer or early fall.

 

 

You can expect about 50-70 lbs. of cut and wrapped pork for a half/side order to put into your freezer. You will need approximately two freezer shelves in an upright freezer to store your pork. You are charged on the hanging weight, which for a half is about 70-100lbs. at a cost of $3.95/lb. (What you can expect to take home is 25-35% less than the hanging weight due to trimming and de-boning). This amount is paid to us and we will invoice you directly for it. Butchering charges for cutting, wrapping and smoking are paid directly to the processor. This adds about $0.90/lb. to the cost. (For your budgeting figure about $4.85/lb. total cost for your order on the hanging weight figure). The butcher will call you when your order is ready and you’ll be picking up your order directly from the butcher, Jim Simon’s Meats in Alden, NY. Sometime before the animals are shipped from our farm, we will call you for specifics on how you would like the animal processed. All of the fresh cuts are ready shortly after slaughter but typically the hams and bacon need curing/smoking and that can take as long as two-three weeks after this. Our pigs vary in size and the expected poundage is approximate. Here is an approximate breakdown of the types of cuts you could get in a half/side of pork. Quantities vary according to how you specify your butchering and how large or small the pig is.

porkHere’s a typical/standard order for how a ½ hog is processed:

HAM or HAMS: cut in half, smoked (on a whole hog this would give you 4 hams 5-8lbs. each)
CHOPS: 1″ width, 2 per package
GROUND: 1 lb. tubes
ROASTS: 3-4 lbs. each
BACON: smoked, sliced, 1 lb. packages
HOCKS: smoked, 2 per package
SPARE RIBS: 2 half racks (or 4 for a whole hog)

The result of the above butchering is approximately the quantities below:
23 pork chops (1″ thick)
3 roasts (2 5 lb. picnic and 4lb.butt)
2 hams ( 2 5-8 lbs.)
8 lbs. of bacon
3 lbs. of spare ribs
9 lbs. of ground pork in 1 lb. packages (breakfast or italian spicing can be added)
4 hocks
Stew bones
Fat to render
Tongue, liver, heart on request

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