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Native Offerings Farm
Facebook IconJuly 28, 2014 at 12:43 pm

The buckwheat is flowering in the asparagus field. We plant it as a cover crop. It feeds the soil and the bees. It also helps to control the weeds.

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Sonia Efron
July 23, 2014 at 9:22 am

Just wondering, did you know the weekly share isn't shown up on Facebook any more?

Native Offerings Farm
Facebook IconJuly 21, 2014 at 8:26 pm

It is hard to believe that this is the last full week of July. So much yet to do.

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Native Offerings Farm
Facebook IconJuly 14, 2014 at 2:54 pm

The roots were piled high at the Elmwood Bidwell Farmers market on Saturday. At the end of the day they were all gone. The Double Up Food Bucks program is bringing many new customers to the market. If you spend twenty dollars with your SNAP benefit card you get a bonus 20 for fresh vegetables and fruit.

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Susan Lasch That's great!

July 14, 2014 at 2:58 pm

Kristie Manhardt Lawler Those beets look gorgeous!

July 14, 2014 at 3:05 pm

Julie Evans Wow!

July 14, 2014 at 3:09 pm

D.j. DuBois I love this!

July 14, 2014 at 3:37 pm

Garrett Taylor I love those Japanese Turnips. Sounds awesome!

July 14, 2014 at 4:42 pm

Christina Bolich Brown Fresh healthy food for hungry families!! I love it!!

July 14, 2014 at 7:50 pm

Biscotti for Everybotti Your beets are soooooo delicious! I'm glad I got some before the table was bare.

July 14, 2014 at 7:59 pm

Sharon Hammond Looks beautiful!!!

July 14, 2014 at 8:35 pm

Debra Gates Vallett I absolutely Love those beets!

July 15, 2014 at 1:21 pm

Stephanie Jermakian Nichter Feed the people! Wonderful! Hope to see those at CSA next wk!

July 15, 2014 at 11:00 pm

Bruce Wieszala
Facebook IconJuly 13, 2014 at 2:20 am

Native Offerings radish dipped in T-Meadow Farm leaf lard with sea salt.

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Åndrew Rökitka I'm always amazed at this sort of creativity.

July 13, 2014 at 6:53 am

Jessica Walters Omg that looks divine!!

July 13, 2014 at 3:31 pm

Seana Reardon Root
July 10, 2014 at 11:50 am

I know you post the vegetable share but it would be great to know what the weekly fruit share is, too!

pigs2011

We buy in piglets, typically from Teasel Meadow Farms, that are about 10 weeks old and raise them here on our farm. We typically raise Berkshires or Berkshire/ Chester-white 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. The Chester White is an all-American breed, that is all white. 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. Our pigs get hormone-free and antibiotic-free, locally milled feed. They also get our culled naturally grown vegetables. We compost all of the bedding and manure from the barn and mix that with the compost from the cattle. 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 generally ready for butchering in the winter months.

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.  (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.  The butcher we use is McDonalds Meats in Girard, PA. We will pick up your order and bring it back to the farm and then arrange for a time for you to come pick your order up. 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.

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

Click for diagram of cuts

The result of the above butchering is approximately the quantities below:

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 PORK? SAUSAGE: 1 lb. tube, plain or choice of links (breakfast or italian, sweet or hot, or garlic
ROASTS: 2-3 lbs. each (picnic and butt)
BACON: smoked, sliced, 1 lb. packages
HOCKS: smoked, 2 per package
SPARE RIBS: 2 half racks (or 4 for a whole hog)

23 pork chops (1″ thick)
3 roasts (2 5 lb. shoulder and 4 lb.butt)
2 hams ( 2 5-8 lbs.)
8 lbs. of bacon
3 lbs. of spare ribs
9 lbs. of ground pork or assorted links
4 hocks
Stew bones
Fat to render
Tongue, liver, heart on request

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