*RESTOCK UPDATE* Beef Aug 24th. Pork- August 4th. Chicken Aug 12, 19, and 26

round The Farm Updates

July 14, 2019

Product Update –

1) Chicken- We will process our forth batch of chickens July 19th. Individual pieces will be added to our store for orders just ahead of delivery date.

2)Beef - Individual cuts - we added individual cuts to our store about July 9th and are fully stocked

SALE: 25# Ground Beef is on sale at the 50# price until July 22nd.

Custom Half Beef - if you are interested in getting a half beef it is not to late to get in on the beef taken for processing July 8th. That is what Leslie from Hattiesburg did Friday and will receive their beef by the end of July. Simply follow this link https://naturesgourmetfarm.com/custom-bulk-orders

3) Pork- We have some link & pattie sausage available. If you are looking for a half or whole pig this is you last week to order for the July 21st processing date - just in time for stocking up for fall.

4) Eggs- Egg production has slowed down - mostly from the older hens. We've coordinated to receive younger hens (hopefully by mid July) so we can get them acclimated during the summer sales slump and be laying strong when demand picks up in the fall.

Hey, Ben here. Hope you are well and enjoying some summer vacation time with family and friends as well as weekend grilling time.

We are basically complete with our on-farm poultry processing plant. Just a few items left. It looks really good. Next week I'll try to have a video tour for you in our newsletter.

You Shouldn't Have To Wonder If Your Food Is Safe! Are you frustrated by confusing & misleading food labels? Tired of supporting a food system that puts profits ahead of animal welfare and your health? Unsure about where to turn for a food source you can truly trust?

I just read an article this morning titled "What's In A Name? The Pastured Poultry Label Is Getting Controversial And Consumers Are Paying The Price." The writer does a good job of describing the different label claims and interviews producers from different sides of the issue. You can (should) read the article here.

What's A Conscious Consumer To Do? Here is Joel Salatin's advise from the article:
“Consumers are paying the price big time. Joel Salatin asks, ‘Don’t you find it odd that people will put more work into choosing their mechanic than they will into choosing the person that grows their food?’ It’s the 21st century and it’s never been easier to know your farmer, take a farm tour, and to go look up their website or social media and figure out what they are really doing,” he says. “We have hosted more than 15,000 people for farm tours in the last 5 years, and this is really the gold standard for consumer education. Know your farmer! Don’t let profit-dominated companies play games and sell you fancy labels and pictures when they’re doing something very different on the farm.”

Beth & I work hard to earn your trust and business. Our guiding principles are 1) Integrity. This means we do what we say and encourage customers to visit and check us out. Our website and newsletters are full of videos and pictures detailing our farm practices. The picture above was taken this morning. 2) Excellence. Raise and sell a quality product. 3) Service. One of Truett Cathy's leadership principles is "Second Mile Is Second Nature". Many companies go the first mile to provide good customer service, but going the second mile indicates an effort to do something extra special.

At Nature's Gourmet Farm, we thank you for supporting local (integrity) regenerative food sources to create a food system that is better for the animals welfare, better for regenerating the land and better for a healthy community. That is the only way to make a positive impact.

Customer Feedback- "FYI, the bone-in rib eyes were delicious. But, Regina said they were “out of this world”. So, that beats my delicious. We would like to get some more of them whenever we can if possible." -David W

Quote Worth Re-Quoting – Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved. —Michael Pollan

Thank you for supporting our regenerative, local farm.
Ben & Beth

Ben Simmons

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Around The Farm Updates

Jun 22nd, 2019