Welcome! on March 14th, 2009
Welcome to This Old Farm’s Website! Here we strive to bring you the information needed to make local, sustainably grown food products as accessible as possible. This Old Farm was first started in 2000 to bring good, clean food to area families from Erick and Jessica Smith’s 88 acre farm. We continue to do that today. We are small enough to care about each and every family. In an effort to make good food more accessible, we have now expanded to process locally raised meats and to represent 20 different farms through a farm alliance so that we can bring clean, local food to not only our traditional retail families but to commercial markets as well. Through the alliance, we are large enough to supply your commercial, school, or wholesale needs for good, locally raised foods. Buying local is one of the greenest things you can do and we want it to be easy to source product. It’s our passion. While you are here, sign up for our e-newsletter. We will keep you up to date on what’s new in local foods and healthy living.
Many Blessings,
Erick and Jessica Smith
We will be cutting fresh Grass-fed Beef this week. Now is the time to place your order for a 1/4 or a half a beef.
A quarter of a beef has a hanging weight of roughly 150 lbs. We charge $4.25/lb ($3.50 for the beef and $.75 for the processing.) Your total cost will be right around $700. A quarter beef will yield the following cuts….
2-Arm roasts, 1 brisket, 5 chuck roasts, 6 rib eyes, 4 round steaks, 1 rump roast, 2 short ribs, 4 sirloin steaks, 2 sirloin tip roasts, 1 swiss steak, 2 stew meat, 7 t-bone steaks, 40 lbs of ground beef
We can grind anything you do not want. We will take the time to walk you through the cutting instructions so we get exactly what you want.
Is a quarter too much? We are happy to introduce you to grass-fed beef with a smaller order. Call today at (765) 324-2161 to get information on our smaller packages or come on in for just a few packages of ground beef at a time. Our freezers are packed with Indiana’s best pastured meats. We love to see you!
Wow, what a week. Conferences can be so much fun but they sure leave me short on time. I was thrilled to have the opportunity to reconnect with other farm acquaintances and meet new faces involved in growing our food supply. The Horticulture Congress has done a good job of pulling people from all walks of life interested in growing and those that supply growers with needed inputs. We set up a booth for three days this week to get connected with others in the industry. I remember the very first year I attended. There was one workshop on organic agriculture. This year there was a series of workshops on organic agriculture. Our numbers are growing. I also had the opportunity to talk with many conventional growers. I tread lightly as I mention our interest in supporting chemical free agriculture. Instead of trying to convince someone to change their whole farm operation, I typically offer the opportunity to have a market if they wanted to try just one or two crops of chemical free produce. I love being able to offer that connection between our fans already sold on purchasing chemical free produce and a farmer trying to be creative in finding a way to make a living farming. I am able to encourage a transition to a more sustainable system of agriculture but gently. To many the mere mention of the word “organic” builds a quick barrier wall. It is my job to break that barrier down and let them know that I understand both sides of the fence. I understand the push in America to grow food as inexpensively as possible. I understand how difficult it is to grow organically. I also understand those that want a natural product and will pay what is necessary to get that product. Many don’t realize that our produce distribution has grown to be 30% of our total volume. We are out looking for farms of all kinds to continue growing Indiana’s ability to feed our own communities. Right now is crop planning season. We are hard at work talking with growers about the coming year and what produce crops they are interested in growing. Please spread the word to any grower that might be interested in having help marketing there products. We would love to talk with them just as we had the opportunity to talk to so many while at the Horticulture Congress meeting in Indianapolis.
Award winning author and farmer Gary Zimmer will be the featured speaker at an all day meeting on Jan 30, 2012 at the Country Inn and Suites Airport South Hotel at the intersection of I-465 and SR 67 in Indianapolis. Gary will be speaking on the topic of “What are you managing for?” and using his insights gained from consulting with farms around the word to address the issue of how management decisions affect our ability to build a regenerative agriculture with healthy soils, crops, livestock, and profits. Registration is at 10:15; the program begins promptly at 10:30. Admission is $10.00 (Refreshments and lunch included.) Space is limited, please RSVP to Jason Hobson at 812-340-6919 by Jan. 23, 2012.
Josh Fowler, our value-added specialist has been hard at work coming up with various seasoning to tempt your pallet. Taste buds are somewhat like fingerprints in that no two people are exactly alike. For this reason, we offer a full line of variety. To make it easy to choose we will put together 25 lbs of taste tempting sausages for you to try and offer a discount.
Your package may include some of the great This Old Farm sausage varieties:
Salt Pepper Sage-The standard good morning biscuits and gravy blend.
Maple-Carries a wonderful aroma without to much sweet. Really lets the flavor of the pork shine through
The Edge-Our house all purpose sausage. Those that don’t like the strong flavor of sage usually love this sausage.
Italian-Pizza tonight? Such a good all around Italian blend of spices to keep you coming back for more.
Bratwurst-Easy dinner that the kids call a favorite. No added fillers to leave a “gut bomb” feeling after the fact.
Italian Links-My favorite linked sausage perfect to throw on the grill.
Summer Sausage-Our blend of lean grass-fed beef and pastured pork cured and smoked with sea salt and celery juice powder giving in to a guilt free sausage.
Like Heat? Some come customized with added red pepper to give that kick to be remembered gently.
None of our sausages have msg, preservatives, or other fillers. They need to be cooked gently as to preserve the flavor of the meat without drying it out. You can choose the option of a pastured pork product or traditionally raised local pork product.
A 10% discount is offered on each 25 lb package making our Specialty Sausage Sampler just $4.50/lb for traditional pork or $5.85/lb for pastured pork. Call today, (765) 324-2161 to reserve yours today!
This New Year we are especially happy to turn the page after a difficult year and look forward to growing strong in the New Year. We resolve to work with all of our might to serve you and continue our mission.
This Old Farm’s Mission is to support the family farm by offering full scale services from processing to marketing and distribution of locally raised, healthful meat, produce, and value-added food. We believe sustainable agriculture needs to take into account both the environment and the true cost of production supporting both the farmer while offering value for the customer.
Call us at (765) 324-2161 and make our mission to support the family farm part of your New Year Resolution!
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