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

Farm Update - Looking Forward

written by

Ben Simmons

posted on

February 18, 2023

Today, let me share a few upcoming events.

March 8th I plan to attend a MS Roundtable for small & very small establishments hosted by the USDA District Office in Jackson. This office supports about 1800 employees (many are Vet trained) who work in all types and size of food production establishments. The Jackson office is a regional office that covers 4-States so many of their employees live in the communities where they work.

April 3rd I will speak to OLLI (Osher Lifelong Learning Institute) at the University of Southern MS. Members of the Osher Lifelong Learning Institute (OLLI) are active adults who share a love of learning. Members enjoy innovative and enriching programs in an inclusive environment with others who share their interests. Many members are retired, but it is not a requirement to join, nor do you need to be a graduate or otherwise affiliated with Southern Miss. Our members come from a wide range of backgrounds, vocations, and connections to local community. 

April 29th Nature's Gourmet Farm will host an NCAT (The National Center For Appropriate Technology) field day on our farm. 

The National Center for Appropriate Technology or NCAT has been helping people build resilient communities through local and sustainable solutions that reduce poverty, strengthen self-reliance, and protect natural resources since 1976. NCAT is a trusted, practical connector for individuals and businesses who are working to leave our world better than we found it. 

We do this work through a trusted knowledgebase, providing individualized technical assistance, facilitating practical solutions, and connecting people with each other to support sustainable agriculture and clean energy systems. 

To learn more about NCAT's work click here.

At Nature's Gourmet Farm, our intent is to create a community that will evolve around one of the most intrinsically important things of the ages, and that’s the provision of sustenance. That's our passion - to raise healthy food to nourish families and strengthen immune systems.


Tami strongly believes Regeneratively raised food is medicine and has the T-shirt to prove it. Thanks Tami for supporting our farm and allowing me to share this photo.

And, thank you for supporting our Regenerative efforts with your food dollars. YOU make a difference.

** Product Availability Update **

Chicken - Restocked Wednesday, February 14th. Next harvest date is Feb 28th with restock the following day. Processing will continue for twice per month for the balance of the year.

Eggs - Eggs have improved drastically and you will see the difference in availability. Please note that eggs will be added to our website the Wednesday PRIOR top your delivery date by 6pm. We are so glad to FINALLY be able to meet our customers needs. 


Beef - Restocked January 24th. Next harvest is February 7th. Restock somewhere between Feb 22-23 will be restocked to include items like organ burger & bacon burger. Beef bacon will follow a week later.


Pork - Will restock fresh pork cuts Monday, February 20th. Smoked bacon and hams will follow a week or so later.

Lamb - Last harvest date was MONDAY, NOVEMBER 14th. Restocked Friday Nov 25th.

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.