Around The Farm Happenings
Product Update –
1) Chicken- We will process our fifth batch of chickens August 16th. Individual pieces will be added to our store for orders on August 17th - just ahead of August 21st delivery date.
2)Beef - Individual cuts - we added individual cuts to our store July 29th and are fully stocked
Custom Half Beef - if you are interested in getting a half beef it is not to late. 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
to place your deposit.
3) Pork- We have some link & pattie sausage available. If you are looking for a half or whole pig - our next processing date will be late September.
4) Eggs- Egg production has slowed down - mostly from the older hens. We've coordinated to receive younger hens (slipped to late August) 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. What a really nice day Wednesday was for order delivery. I really appreciated the cooler temperatures in the mid-80's for July and the sunny sky. Everyone was in a good mood. Gentlemen were helping the ladies tote their orders and in Picayune we have a new customer that is not shy engaging folks in conversation. It was really great to see the sharing of experiences, suggestions, and questions.
One person asked me what we do about popcorn trees? As you know, these trees are in the top 5 most invasive species in Mississippi. She was concerned because her goats were eating them and it will kill them (and cows as well). Any popcorn trees we have germinate along fence rows where birds plant and fertilize them. Late November we walk our fences and pull them up. This time of year the plants are small, the ground is soft from rains, and the temperature is cooler. This is every year! We are also pulling hedge along the fence as well.
We're currently bushhogging pastures behind the cows grazing as our primary weed control program. The idea is to cut & shatter the stalk just below the leaf line and time it before any seeds have matured on the plants. For smut grass I carry a sharp shooter shovel every time I'm in the pastures and dig them up. This has been a 9-year battle to get rid of smut grass and this year we less than any prior year. In one pasture I only found 3 plants and another only 2. So, the battle is almost won.
That's all for now. About to get loaded to take orders to meet the Madison customers.
Beth & I 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- "This family owned operation is top notch! They raise grass fed pasture raised beef, chicken, and pork. You can tell the difference in quality grass fed pasture raised meat. It’s so much better for you and the way the good lord intended us to eat. The fact that they are right here in my home state makes it even better. I will continue to purchase all my meat and eggs from Ben and his family. J. Maples
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