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Native Offerings Farm
Facebook IconOctober 28, 2014 at 2:29 pm

Native Offerings Farm shared a link.

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The Final Summer and Fruit Share

nativeofferings.com

Thank you for being a shareholder of Native Offerings Farm. It is hard to believe that this week will be the last Summer distribution for the season. I hope you enjoyed your shares and that you will join us again in 2015. We still have loads of greens in the fields which we will be…

Kristina Church Hooray for leeks!

October 28, 2014 at 10:59 pm

Native Offerings Farm
Facebook IconOctober 27, 2014 at 3:09 pm

Having fun with Korean Daikon.

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NancySue Lootens Reid That's huge! :)

October 27, 2014 at 3:12 pm

Allison Ritchie MOMMY😃👍

October 27, 2014 at 8:20 pm

1

Adam Jones Hi Deb!

October 27, 2014 at 8:58 pm

Sharon Hammond Wow, that might last me two months!!!!

October 28, 2014 at 8:57 am

Native Offerings Farm
Facebook IconOctober 21, 2014 at 12:51 pm

Native Offerings Farm shared a link.

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This Weeks Share

nativeofferings.com

This week the vegetable share will follow the distribution style introduced last week. It seemed to work well for all sites except Buffalo where our numbers were off. We will adjust upward what we bring to Buffalo this week. Sorry if you did not get the items you wanted. The greens this week include…

Native Offerings Farm
Facebook IconOctober 14, 2014 at 12:59 pm

Native Offerings Farm shared a link.

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This Weeks Share

nativeofferings.com

The vegetable share this week and for the rest of the season is being distributed in a different style. It is what we do for the Winter Share. For each size share we give you the number of greens and the pounds of roots to take based on your share size. We will also have…

Lauren Ursillo Unfortunate that the big companies have made the word "natural" into anything but. We are grateful for your commitment to responsibly grown produce and will buy it from you no matter what the label!

October 14, 2014 at 1:03 pm

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Deb Harms Sedinger Love the new way, much easier to figure out what to get. I really like having so many choices. It was faster and not so chaotic. It usually made my head hurt to track everything down and figure it out with the other ways. It's easier to get what we will eat and not waste.

October 14, 2014 at 4:17 pm

Native Offerings Farm
Facebook IconOctober 13, 2014 at 10:54 am

It's freestyle time. Shares starting this week are free choice like we do for the winter share. You can choose your greens and your roots. We will post the numbers and weight. You take what you want. Every week we will have a featured item. This week it is acorn squash.

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Nancy Consedine How does that work?

October 13, 2014 at 4:28 pm

Native Offerings Farm
Facebook IconOctober 12, 2014 at 8:14 am

The season's first frost on the parsley.

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Lauren Ursillo Looks beautiful!

October 12, 2014 at 8:27 am

Sharon Hammond Beautiful!

October 12, 2014 at 8:36 am

Kelly Schubert It really is an amazing showing of the beauty of nature.

October 12, 2014 at 9:06 am

Joanne Swanson Beautiful

October 12, 2014 at 9:49 am

Bridget M. FitzGerald Kinda beautiful.

October 12, 2014 at 10:41 am

Bridget M. FitzGerald The kale probably didn't mind too much.

October 12, 2014 at 10:42 am

Cheryl Behn very nice

October 12, 2014 at 10:43 am

Sue Koerper Farrell Every season has its own beauty.

October 12, 2014 at 11:07 am

Sherry Lehning Beauty full !! Thanks Stu! I miss experiencing these beauty full times at the farm!

October 12, 2014 at 2:28 pm

Tammy Welborn Fuller Great photo

October 12, 2014 at 5:56 pm

Krystina Lynn Rusch Say it isn't so......

October 12, 2014 at 8:24 pm

FP FitnessPlace :-(

October 13, 2014 at 8:16 am

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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