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

Newsletter 2016 1126

written by

Ben Simmons

posted on

December 4, 2016

Upcoming Order Deadlines

Madison:

Order by Sunday, December 18, 2016

Pickup Tuesday, December 20, 2016

Hattiesburg (12:15 - 12:45) & Hattiesburg Hwy 98 West (11:15 -
11:45)

Order by Monday, December 19, 2016

Pickup Wednesday, December 21, 2016

Picayune (2:15-2:45)

Order by Monday December 19, 2016

Pickup Wednesday, December 21, 2016

MS Gulf Coast (3:45-4:15)

Order by Monday December 19, 2016

Pickup Wednesday, December 21, 2016

We believe in transparency, as there’s no better education about what it is we do, how we do it and why, than an honest and straightforward conversation about any aspect of our farm!

Delivery Location
& Schedule Updates

VERY IMPORTANT!

After working the delivery schedule & locations for four months it became evident there were some adjustments needed. Summary follows:

Madison - no changes

Hattiesburg Hwy 98 W - will be there from 11:15 vs. 11:00 to 11:45 - total of 30 minutes

Hattiesburg - will be there from 12:15 to 12:45 vs. 1:00 - total of 30 minutes

Gulfport - renamed to Gulf Coast to serve Long Beach to Ocean Springs. Moved location to I-10 & Hwy 605 North. Delivery date moved from Thursday to Wednesday. Will be there between 3:45 to 4:15.

Biloxi - renamed to Picayune to serve SW Mississippi customers. Delivery Date will be Wednesday. Will be there between 2:15 to 2:45. Location is I-59 Exit 4 onto Memorial Blvd west for 0.5 mile to Pine Tree Plaza.

Unfortunately, if your selected delivery location was Biloxi it will now show Picayune. So, you will need to log in and update to the Gulf Coast location.

My website has been updated to reflect these location, address, date, and time changes. Thanks for your patience as we strive to better serve our customers.

Please let us know if you have any questions about these changes and how they might affect you.

December Delivery Date Change - due to the Thanksgiving holidays our processor was not able to start on the cows to make the 25# ground shares this week. Thus, we have pushed out the December pickup date 1-week to December 21st.

If you are not familiar with how Real Farm Fresh Beef is suppose to taste then you need to try our 25# Ground Share. But, you better hurry as they typically sell out fast. We have families who purchase 75-100 pounds at a
time. Our ground is about 90% lean, has a deep red color and does not have any "pink slime" included. Also, our cows are processed one at a time - thus only 1-cows DNA vs. commercial packers that will include the DNA from
numerous (I have heard 100's) of animals.

And, to help your families budget for Christmas, we have put both our 25# Ground Share and 25# Pork Variety Share on sale - Save 10%.

More from the blog

Real Health Is NOT A Pill. It's A Practice!

Two Great Must Read Articles – Typically I don't make a big deal about articles we have read, but these two are so good that I felt they needed to be shared. The first is by Joel Salatin titled "Food Think" that is part of his The Lunatic Farmer blog. You can read the full article at this link. The second article is one Beth forwarded to me from the Health Viewpoints section of Epoch Times titled "Americans Spend Trillions on Health Care but Remain Unwell - Here's Why" Dr. Yang, FAPA, a board certified psychiatrist, begins by stating the difference between treating disease and building true health lies in a proactive and preventative lifestyle. Note - Beth and I would agree with other folks who commented that his article is spot on and very important for folks to read and understand. You can read at this link.

What's Your Favorite Sausage?

Sausages – so, we are looking to our customers for Sausage Inspiration! Since we added pigs to our farm in 2015 (wow- 10 years ago) we have sold basically the same five sausage flavors. The Patty & Regular Link sell pretty good, the Cajun & Cracked Black Pepper sell fair and the Jalapeno not so much. When you look around there are many various flavors available.

A Really Cool Farm Story

Our Really Cool Farm Story – To really understand I need to take you back to April 2024 when we took delivery on 23 heavy bred Red Angus cows from a WY ranch. If you are new to our newsletter, we purchased them from a ranch that converted to Red Angus in 1960 when they bought their stock from the ranch that started the Red Angus breed. And, have kept a closed herd since inception except for two years. This means these cows should be as close to the original breed as there is. When they were unloaded onto our farm they really kept their distance from us. Granted, our management style is different than the ranch where they came from - basically they were turned out onto the range in the Spring and