Restock Dates: Please see our Farm Blog where we post our weekly newsletter for the latest updates

A Thanksgiving Treat

written by

Ben Simmons

posted on

November 17, 2018

A Thanksgiving Treat! - Cotton Blues has been buying our eggs since we added the hens to our farm and using them in their baking enterprise. I really like lemon pie!!! Last year we bought one of their lemon pies to share at our Thanksgiving meal. This pie is "The Best" lemon pie ever. It was so good we got another one for Christmas and thoroughly enjoyed it. We appreciate how Chris and his team source from local farms to the extent possible - it often takes extra time and effort vs. simply calling Sysco.

Maybe you would like to buy one and share with your family this Thanksgiving Holiday. Simply click here.

New Products - Did you try our new sausage products yet? We delivered about half our stock on the Smoked Sausage and about 1/3 of the other two items. In case you missed the introduction here they are again:

1) SMOKED SAUSAGE made with beef. Ingredients are beef, salt, red pepper, sage, sugar, black pepper

2) SMOKED ANDOUILLE SAUSAGE made with beef. Ingredients are beef, salt, spices (ground mustard, red & black pepper), dehydrated onion & garlic, corn syrup solids, sugar, parsley

3) SMOKED CHORIZO SAUSAGE made with beef. Ingredients are beef, salt, spices (red pepper, paprika, cumin, ground mustard), dextrose, sugar, garlic powder, natural extracts, citric acid.

Give them a try and let us know what you think. They are IN STOCK now.

Small farms are not like Wal-Mart - we do not have a major network of endless suppliers and inventory or distribution network. Our product lines are not as extensive. My point is we will run out of stock from time to time and sometimes it can take a while to restock vs. waiting on the next delivery truck. For us, chicken is a 10-12 week process until we hit the 1000 State Exemption limit. Pigs take almost a year and Beef about 2-years. We do plan based on expected sales which means we are taking the risk to have product available without any commitment from customers - basically hoping someone will be there to buy our products when available. Our sales this year have been strong and we are very appreciative for each of our customers and ask for your patience when items are temporary out of stock

Customer Feedback-
"Just a note to let you know your beef is the best we ever experienced!”
- Larry & Geni

Quote Worth Re-Quoting – “As gardeners, farmers, and ranchers, we are producing nutrition, the very nutrition that defines human health. We have to take responsibility for our actions. We cannot "turn a blind eye." What effect do our actions have on our families? Our communities? Our ecosystems? Our relationship with God?" ~Gabe Brown

Thank you for supporting our regenerative, local farm. Beth and I wish each of you a Blessed and Happy Thanksgiving.
Ben & Beth




























































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Are Foreign Imports "Local"?

It may surprise you that I do receive AND read several weekly newsletters from other farms that I know and trust. Last week, Paul Brown who owns Nourished By Nature in Bismark, ND (son of Gabe Brown) wrote a really good article on import beef and he agreed to let me share with my customers. So, here goes! If you recall, the last newsletter we sent out referred to the statistic that today, only 2% of the population in the US produces food for the entire country (plus imports) as compared to 17% in 1940. This is unprecedented and it makes me wonder, what happened over the last 80 years? And where will we be in another 80? No wait, how about 10 years??? Will all US food production be outsourced?

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