"THE DIRT"

A customer asked a question about what organ meats we offer (check out a complete list with the status here). I take all customer questions seriously and do my absolute best to answer honestly and accurately. This particular question led me down a rabbit hole and to a fascinating and timely revelation.

Don't waste - eat the whole beast. Plus, the organs are packed with major nutritional value! Here's the status of bones and organs as of today.

It seems that we are trying to measure and track a lot of things these days. Whether the data is actually valuable or useful or accurate is another story. There is one tool that I use regularly in my kitchen, and it is data that is certainly useful and reliable. This is a shout out to my meat thermometer. Thank you for all you do to cook delicious meals for my family!

This year, we started getting the same question from a bunch of our awesome customers. It goes something like this, “I’m vegetarian. Can you make A2 cheese with vegetable rennet?” Of course, I relay all feedback to farmer Aaron. So, he started looking into it. We went down a rabbit hole of knowledge on this one. It turns out, there’s good reasons we use beef rennet.

Bear with me this week. I have a bunch of interesting turkey details to share with you. This year the turkeys will be on demand! That means you order one when you need one. No preorders this year. Fall turkeys will start going to the processor on September 29th and will continue to be sent through November. That means that you can start ordering whole turkeys soon! As of right now, there are some turkey cuts available. Here are the basics - Our turkeys are a “white” breed, live on green pasture, and are naturally raised and processed. I am always wanting to find out more about how my food was produced. This year, I’m diving deep to answer the question, “What’s in the feed?”