2019 0817 Consumers Hold The Key!

August 17, 2019


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. Simply follow this link https://naturesgourmetfarm.com/custom-bulk-orders
to place your deposit.

3) Pork- We have some link & pattie sausage available. We have pork at the processor now that will be available late August (most likely after the 8/21 delivery date). 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 scheduled to arrive August 16th so we can get them acclimated during the summer sales slump and be laying strong when demand picks up in the fall.

This week our sows had baby piggies! These guys are 4-days old and already there is sibling rivalry. We have about 25 the best we can tell.

FARM UPDATE:
Hey, this is Ben. Consumers hold the key to changing agriculture in America by voting with your food dollars. Currently, more then 95% of the beef sold through grocery stores, restaurants, and meat markets is raised in a feedlot on a corn diet. For pork & chicken it is even higher.

Research has documented the impact different farming practices have on our environment. The following chart shows the amount of carbon released into the atmosphere pound per pound of production. Only regenerative farming like we practice at Nature's Gourmet Farm do we reverse the release of carbon and sequester it into our soils. Key principles include: no-tillage, diverse forages, and grazing animal impact. Now, compare our practices to conventional feedlot beef that releases 33 pounds of carbon emissions for each pound of beef produced. Which product would you rather serve your family?

Carbon-Sequestration.jpg

This steer pictured above is helping me move to the next pasture by opening the gate - seriously! He calls and brings the herd along and they readily follow him.

Have you made plans for Labor Day cookout? We have plenty of premium quality steaks in stock and our regularly scheduled delivery is this coming Wednesday, August 21st. Order deadline is Monday at midnight. Simply click the Order Now button above to be taken directly to our website.

This week we processed chicken with the inspectors available. This was a trial run so to speak. The challenge is to understand (get use to) the link between our HACCP Plan, record keeping, and actual practice. The inspectors have been very patient and helpful. Next step is to have the facility checkoff completed and HACCP Plan validated in the next 10 days or so.

Remember the podcast we did back in June with Bigger Pie Forum? Now all four episodes are available PLUS an episode with Commissioner Andy Gipson who speaks about the impact of local food and has a lot of good things to say about our farm. Check them out here.

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- Johnny from Laurel called me a few weeks back. He was very disappointed with store beef and wanted to try our beef. He said he had bought two boneless ribeyes from Kroger and that they were tough and tasteless. He said he paid $15 per pound. He liked it when I told him our hand-cut boneless ribeyes were only $14.50 per pound.

Quote Worth Re-Quoting – “Let food be thy medicine and medicine be thy food.”
― Hippocrates

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

Ben Simmons

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