Author: chloefaye.j

2017 Herd Shares

Selling raw milk is illegal in most states, including Colorado. But there is still a (somewhat round-about) way for you to provide nutritious, easy-on-the-stomach sheep milk from our farm to your family. Essentially, you pay a boarding fee for your sheep instead of paying directly for the milk.


How It Works

  1. You pay a one-time $10 herd buy-in and sign herdshare paperwork. You now own a portion of our dairy ewe flock. Congrats!

*There is some fine print here. You’re a part owner, but you don’t get to make flock management decisions. Nor do you have to clean up sheep poop. You also cannot, for example, take a ewe to your cousin’s birthday party to show everyone your brand new sheep.*


2. Now you get to choose how many shares you need. A single share gets you 1/2 gallon of the herd’s milk every week. You may buy as many shares as you like.

3. Then you will choose a day of the week and a location where you will pick-up your milk and drop off used jars every week.

4. Your boarding fee is due the first week of the month and can be paid hassle-free via a PayPal invoice delivered to your inbox.

Our 2017 herdshare program will run from March to September. You need to provide 30 days notice to cancel your herdshare membership early. At the end of the season, your $10 buy-in is either returned to you, or held on file for the next year.


Calculating Your Monthly Boarding Fee

  • One share gets you 1/2 gallon per week and costs $10
  • Two shares gets you 1 gallon per week and costs $20

Pick-Up and Jar Drop off

We will have pick-up locations at the farm. We are working on pick-up locations in Boulder and Fort Collins.

Access to clean, sanitized bottles is critical to being able to run the herdshare program, so please make sure you bring back your jars every week.

Kraut and Sausage Bierok

This recipe for pastry pockets stuffed with cabbage and sausage is at the very top of my recipe to-do list. Which unfortunately puts it at the bottom of my farm-chores list. I’ve had a friend make these for me before and absolutely loved them. Handheld, hot, and flavorful- what’s not to love?

You can make these with sauerkraut or plain cabbage. When I get around to making them, its going to be with some German-style lamb sausage and sauerkraut.

Tasty Kitchen’s Cabbage Pockets

Pasture-raised and Happy

Our hens live out on pasture year-round where they can dig around and eat grass, seeds, and bugs. They’re fed an organic non-GMO ration. Even the store-bought organic eggs can’t compete with our happy hens on pasture. After you’ve experienced how much more rich and yellow pasture-raised eggs are, you won’t want to go back.

Our duck hens also live outdoors and spend March through October swimming the irrigation channels that run through our property. Sometimes they find so much algae and bugs to eat during the day that when they come home at night, they barely touch their organic non-GMO feed.

  • Chicken eggs are $6/dozen
  • Duck eggs are $7/dozen

 

Why You Need A Real Butcher

  1. Take Home ALL Your Meat

I’ve seen the packages that come back from the processing plant and the packages that come back from our butcher, Nate. There’s really no comparison in terms of how much of your animal you get back when a butcher hand cuts your lamb instead of a band saw. Not only will you get more in terms of total weight, you’ll also get back off cuts for your dogs and bones for making bone broth. You don’t get those nutrient rich bits back from the processor!

  1. Cuts You Can’t Find Anywhere Else

The art of butchery is another art that is being lost over the years as we’ve streamlined and modernized agriculture. But a lot of the best recipes from all over the world were originally created with cuts of meat from the local butcher using hand tools. If you’re looking for osso bucco to make paella or boneless, rolled, and tied lamb breast to stuff with anchovies and olives, you’ll need hand-cut lamb that you can’t find anywhere else.

  1. Quality. Quality. Quality.

Not only do you get more meat and unique cuts back from the butcher, you’re also going to notice something about each of the standard cuts as well. They are fuller, with cleaner edges. There is just a preciseness that you can’t get as a processor who has to move 6 lambs through an hour. Your butcher is going to spend a full hour on each lamb, probably. That means glands are properly removed so as not to off flavor the meat. There are fewer off cuts that result in lots of little bits being thrown out. You’ll end up with truly beautiful cuts that result in stunning dishes for you and your family to enjoy.

Start a Pork Buying Club

Your best option for sharing pork with family, friends, and neighbors.

A buying club allows you to to purchase and share the bounty of a whole animal with your friends, neighbors and family members who also want pork. You still get a lower price per pound and we limit cut options to make sure there is enough of each cut for everyone.


Lamb Pricing

  • Spring Lamb is $10/lb hanging weight
  • Your lamb will be between 40 and 50lbs hanging weight
  • Butcher fee of $15 (for half) and $25 (for whole)

What You Take Home

  • Expect to take home about 25-30lbs of meat.
  • We will help advise on how to divide the bounty with the number of people you want in your buying club.
  • A sample order usually includes: rack of lamb, loin chops, leg of lamb roasts, shoulder roasts, shanks, stew and ground lamb.

 


The Process:

    • Call us and we’ll confirm your reservation for our next available lamb on the spot.
    • Give us a call or check out our FAQ page if you’d like more details.
    • Click below and we’ll follow-up via email with our buying club terms, a harvest date, and a link for sending in a deposit.

 

Order 1/2 or Whole Hog

We raise a variety of pigs that are vibrant, healthy, and prized for their excellent flavor. Hogs are raised in the outdoors where they can root around in the ground and are kept in small peer groups.

We currently raise Berkshire, Hampshire, Hereford, and Tamworth breeds.


You may choose a hog fed either organic, non-GMO feed, or a conventional feed. Either way, your hog’s diet is supplemented with lots of fresh vegetables, fruits, and whey from the local cheese-making school.

The benefit of ordering in bulk is that you get to choose exactly which cuts you want and you pay a lower price per pound.


Pork Pricing

  • Organic-fed pork is $6.50/lb hanging weight
  • Conventional-fed pork is $4.50/lbs hanging weight
  • Your hog will be between 180 and 200lbs hanging weight
  • There are additional fees for curing hams and bacon and for linking sausages. Most people end up spending about $40-$50 to cure bacon and ham from a half pig.

What You Take Home

  • Expect to take home about 100-130lbs of meat.
  • Orders usually include: pork chops, hams, bacon, sausage, ribs, and shoulder roasts.
  • You may request custom cuts, like cottage bacon, jowels, and offal.

The Process:

      • Click below to put down your deposit and secure your tasty pork.
      • Once we have received your deposit, we’ll call or email you to get your cut sheet filled out and give you a pick-up date.
      • Give us a call or send us an email if you have questions or want more details.

Deposit Options



Start A Lamb Buying Club

Your best option for sharing lamb with family, friends, and neighbors.

A buying club allows you to to purchase and share the bounty of a whole animal with your friends, neighbors and family members who also want lamb. You still get a lower price per pound and we limit cut options to make sure there is enough of each cut for everyone.


Lamb Pricing

  • Spring Lamb is $10/lb hanging weight
  • Your lamb will be between 40 and 50lbs hanging weight
  • Butcher fee of $15 (for half) and $25 (for whole)

What You Take Home

  • Expect to take home about 25-30lbs of meat.
  • We will help advise on how to divide the bounty with the number of people you want in your buying club.
  • A sample order usually includes: rack of lamb, loin chops, leg of lamb roasts, shoulder roasts, shanks, stew and ground lamb.

 


The Process:

    • Call us and we’ll confirm your reservation for our next available lamb on the spot.
    • Give us a call or check out our FAQ page if you’d like more details.
    • Click below and we’ll follow-up via email with our buying club terms, a harvest date, and a link for sending in a deposit.