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

Announcing New Products & Sale Items!

written by

Ben Simmons

posted on

August 30, 2021

Our email last week about Food Security was among the largest percentage open rate and generated one of our best "Orders Placed" to date. And, best of all only three (3) folks decided to unsubscribe (I expected the number to be much higher).

August is typically a slow month for sales as families focus on back to school. However, this year sales are very good. When you read the Product Updates below you will see that we are well stocked for the fall. So glad to have our new freezer!!!

NEW ITEMS: we have just added a couple of new items to our website that you might be interested in.

The first is called a Skirt Steak. You will love this cut for fajitas or stir fry, with good marbling and thin meat this 100% Grassfed skirt steak wants fast and high heat cooking. Try your favorite marinade or rub in some salt and pepper, then cut the strips across the grain of the meat for the best mouth feel.

We also added Country Style Pork Ribs. You know that Nature's Gourmet Farm is going to give you the most flavorful cuts of meat because of our pasture-raised, well-treated pigs. But we don't stop there. We're ready to give you the very best Country Style pork ribs you can get your hands on. These are just about the meatiest cuts of pork from the hog's shoulder that you can get anywhere. Whether you're having a family cook-out or throwing these in the oven or smoker, this is a delectable addition to your plate.

SALE Items:
1) Beef Ribs - Sold Out

2) Pork Shoulder Roast/Boston Butt
- marked down $1.25 from $7.25/lb. to $6.00/lb. Save 17%

3) 3# Whole Chicken - price rollback to $3.90 lb.
We are getting a bit heavy on 3-4# whole chicken inventory and have decided to offer a rollback sale to $3.90 per lb. This will give our customers an extra incentive to maybe test one of the "bragging" recipes submitted by Nature's Gourmet Farm customers. I know many folks are looking for the larger 5+ lb. chickens, but we are cutting most of them into breast, leg quarters, and wings to sell - and still have a hard time keeping up.

Here is the link to the recipes:
Submitted by Jamie
Submitted by Shelley

And, if you are looking for a video tutorial for cutting up a whole chicken then check out Daniel Salatin as he demonstrates to a group at their PolyFace Farm in VA.

NEW HENS: Our new hens have been on the farm for 2-weeks and are starting to settle in. At first they were very shy and scared of their own shadow! Now, they come out to greet us and don't mind being around us as we take care of them. Here is a recent picture Beth took-


As always, we thank you for rewarding our hard work with your trust and support.

More from the blog

Farm Visitors

Since we started selling via our online store in 2016, the number of visitors to our farm increased. Then, building the on-farm USDA poultry plant in 2019 spurred a lot of interest from folks who were interested in raising pastured poultry and were looking for a way around the MS Department of Ag regulation limiting the number of chickens per farm to only 1,000 per year. Most of the folks visiting were potential customers looking for naturally raised meats to feed their families.

Farmer Musings!

Beth & I hope you enjoyed your Thanksgiving - and turkey if you purchased one our our pastured turkeys. For our family the turkey did not disappoint. I spatchcocked (removed the backbone) so the turkey would lay flat. Beth then brined it for a day before smoking. It turned out tasty and juicy. Before our Thanksgiving meal each of us shared something we were thankful for. Beth's sister Debra shared the following:

A Day Processing Ground Beef!

Overall rain this week on our farm was about ONE inch! Not a lot in the big scheme of things, but very appreciated. It was enough to make a difference for our winter grass as you can see from this picture. In some areas of other pastures it appears that the seedlings died after germinating back in October. An observation that the heavy dews was not enough to keep them alive.