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Native Offerings Farm
Facebook IconSeptember 30, 2014 at 11:54 am

Native Offerings Farm shared a link.

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This Weeks Share

nativeofferings.com

This weeks vegetable share includes herbs (cilantro, parsley and dill), greens, lettuce, carrots, bok choi or napa and potatoes. The subs are zucchini and tomatillos. The fruit share for the week is apples and plums all from Singer Farms. The potatoes are all harvested and safe in the barn. Next we…

Native Offerings Farm
Facebook IconSeptember 23, 2014 at 12:47 pm

Native Offerings Farm shared a link.

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This Weeks Share

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The vegetable share for this week includes greens of arugula, mizuna, tat soi, komansuna, vitamin green, mustard, kale and collards. There is also a choice of french breakfast radish, japanese turnips or scallions, lettuce mix or spinach, lettuce and carrots or beets as well as peppers. The substitu…

Native Offerings Farm
Facebook IconSeptember 19, 2014 at 2:25 pm

Onions curing in the greenhouse

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Native Offerings Farm
Facebook IconSeptember 18, 2014 at 12:48 pm

The last watermelon harvest.

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Lois Kenyon So pretty.

September 18, 2014 at 11:04 pm

Native Offerings Farm
Facebook IconSeptember 16, 2014 at 12:25 pm

Native Offerings Farm shared a link.

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This Weeks Share

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The vegetable share for the week includes greens (arugula, mizuna, tat soi, mustard, komansuna, vitamin green, siberian kale and chard), the last of the sweet onions or scallions, watermelon, radish or japanese turnip, cut lettuce or full lettuce, zucchini or cucumbers, peppers or hot peppers and to…

Native Offerings Farm
Facebook IconSeptember 9, 2014 at 8:28 pm

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This weeks share

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The vegetable share for the week includes sweet corn, potatoes, greens, zucchini or summer squash or cucumbers, watermelons or melons, herbs of cilantro, dill or parsley and green peppers or hot peppers. The substitutions are sweet onions, carrots, tomatillos or soy beans. The fruit share for the fa…

Fran James Best corn I've ever eaten - EVER!!!

September 9, 2014 at 9:29 pm

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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