Let us know if you need a wholesale or retail price list (naturally raised or our new locally raised price list).  Call (765) 324-2161.

Newly processed this week……This week we will be processing grassfed beef and naturally fed pastured poultry for retail as well as toll processed freezer beef and pork (for our customers to take back for their own customers).    Once again, our pasture raised chicken will be processed on Thursday and available fresh or frozen.  These chickens have been raised on pasture and fed non GMO grains without the feed additives and antibiotics we want to avoid.  Now is the time to get your order in, especially for the breasts that go fast.   

Coming Soon:  In the next few weeks we will continue processing grass fed beef and lamb.  This is the best time of year for grassfed meats as the benefit of the summer grass has been maximized before we go into the heat of August when the growth slows down.  The best possible marbling and tenderness can be had with the health benefits of high CLA’s and Omega 3’s.  If you have been thinking about a half a beef or a whole lamb, now is the time to get in your order.  We also have a few certified organic beef ready to cut that were fed a very minimal amount of certified organic corn for a tender meat product.   

We have……….

100 % Grass fed Beef                                                                 Local Naturally Raised Beef

• Ground beef                                        $5.50/lb                       $3.49/lb
• chuck roast                                         $5.25/lb                        $3.50/lb
• arm roast                                             $5.25/lb                        $3.25/lb
• rump roast                                          $5.75/lb                       $3.75/lb
• cubed steak                                         $5.50/lb                       $3.49/lb
• sirloin steaks                                       $9.50/lb                       $5.59/lb
• rib steak                                                 $13.00/lb                    $8.99 (rib eye)/lb
• porterhouse and T-bones               $15.50/lb                     $9.30/lb
• beef liver                                                 $4.00/lb                      $2.00/lb
• soup bones                                             $3.00/lb                      $1.89/lb
• quarter side, halves, or whole beefs priced at $3.50/lb plus processing
• Local, naturally raised beef halves or quarter side at $2.25/lb

eggs $4.50/dozen.   Yolks are nearly orange with all the good greens the chickens enjoy.  These hens have been fed organic grains.  We have 400 pullets that have just started laying to ensure a good supply.  Please let us know if you want to sign up for an egg subscription.  We are currently accepting new egg customers.  

 Organically fed  and pasture raised chicken-                             Naturally fed and Pastured Chicken

(fed certified organic feed and pastured for nutrient density)          (Pastured for nutrient density; fed non gmo feed)

• whole               $4.80/lb                                                                          $3.50/lb
• breasts            $8.50/lb                                                                           $7.00/lb
• thighs               $6.00/lb                                                                          $5.00/lb
• drumsticks     $5.50/’b                                                                           $4.50/lb
• wings                 $4.00/lb                                                                         $3.00/lb
• broth pieces  $3.00/lb                                                                          $2.00/lb

Pastured heritage turkey  ($5.95/lb) on special for $3.95′lb for 20 + lb turkeys.  Also taking orders for fresh Thanksgiving turkeys

100% grassfed lamb  Still taking orders for whole or half lambs to be cut to your specifications.  $5.50/lb plus processing

The following cuts are available from the freezer.     

Pork- Still taking orders for whole or half pigs to be cut to your specifications.  Cuts are now available from the freezer.

Pastured and fed organic grains                                                 Locally raised pork

• sausage            $6.00/lb                                                           $4.00/lb  no msg   italian, house breakfast, hot Italian, maple
• pork burgers $6.o0/lb                                                          $3.99/lb
• ham                   $5.00/lb                                                            $4.50/lb  celery juice cured.  No salt nitrates
• bacon               $5.00/’b                                                             $4.50/lb celery juice cured.  No salt nitrates
• fresh side        $5.00/lb                                                          
• loin chops       $7.50/lb                                                          $3.60/lb
• steaks                $5.o0/lb 
• shanks               $4.00/lb
• bratwursts       $9.00/lb                                                         $4.50/lb
•  Wholes or halves at $3.15/lb                                           Wholes or halves at $1.25/lb plus processing

 Cow and goat shares-signing folks up for shares as we have a few cows who just calved.

Educational CSA- It is time to sign up for our 20 week CSA which includes a weekly bountiful offering of vegetables as well as registration in workshops to be held on Saturdays from 2PM to 3:30 PM.  Attend all, one, or just enjoy wonderful local produce for 20 weeks.  $55o for the season.  Visit our CSA page  for more information.

Meat CSA- Can’t decide what to get started with?  Let us make those decisions for you and reap the benefit of healthful meats right away.  Buying our meats makes your place a good place to eat.  (Tagline by our 12 year old son, Conner.)  For more information look at our CSA page.  We will provide you with a complete menu for the week with all the meats to go with (and vegetables through the growing season.)

This is a great time to make sure we have your order on file so that as soon as we process we can fill your order.  We want to grow exactly what you want us to grow.  Let us know what you would like.  Call (765)436-2186 (farm), (765) 324-2161(retail and processing division), or email Jessica.

We look forward to seeing you at the farm anytime by appointment, at our new retail location during business hours, or at your delivery site at a prearranged time.  For Lafayette customers, we will be at Sagamore West Farmers Market on Wednesdays from 3:00- 6:30 PM or you can find our products atNature’s Pharm and by dining at La Scala Restaurant.  For Indianapolis pick up ease, we will be at the Traders Point Creamery on Fridays from 4 t0 8.  Enjoy our products through the Traders Point Creamery Restaurant.  Our newest distribution point is through Farm Fresh Delivery.  They have a fantastic operation; make sure you look it up.  We look forward to seeing you soon.

This weeks selections included:

Tomatoes, carrots, potatoes, beets, summer squash, trombocinni squash, kale, and  onions. 

We enjoyed hashbrowns this morning for breakfast.  They are so easy to make if you have a food processor to grate the potatoes.  Just grate and fry in a bit of oil.  Salt and pepper to taste.  They went well with sauteed kale and the Queso Blanco cheese made during our Home Dairying class.  The yogurt turned out perfectly thick and was transferred to the fridge this morning.  It will pair well with sauteed squash.  My kids have been after a treat of zucchini bread which will go nicely with the butter we made.  Hopefully the class time was an inspiration of how easy it is to make dairy products (The “failed” cottage cheese was utilized to make Queso Blanco so there was no waste.)  I enjoyed talking with another volunteer at the farm for the day who expressed how satisfying good food is.  He and his wife made the switch to eating locally raised, whole foods within the past year and he expressed how joyous it is to eat like this.  (He has also lost 15 pounds just because he is not eating processed foods.)  I hope you too have been blessed with good food from the farm.   

Next week during class we will talk about what is being planted for our fall baskets in our Fall Gardening Workshop.

http://www.wlfi.com/dpp/living_green/organic-farming-and-processing

Let us know if you need a wholesale or retail price list (naturally raised or our new locally raised price list).  Call (765) 324-2161.

Newly processed this week……This week we will be processing grassfed lamb and organically fed pastured poultry for retail as well as toll processed freezer beef and pork (for our customers to take back for their own customers).    Once again, our pasture raised chicken will be processed on Thursday and available fresh or frozen.  These chickens have been raised on pasture and fed  certified organic grains without the feed additives and antibiotics we want to avoid.  Now is the time to get your order in, especially for the breasts that go fast.  Grassfed Katahdin lamb will be processed to bring back a suppply of all the cuts and ground that we have been out of.  If you want a half (20 lbs) this is a great time to get it.  Please get your order in early this week and we can pack it just how you would like it done.  

Coming Soon:  In the next few weeks we will be processing grass fed beef and lamb.  If you have been thinking about a half a beef or a whole lamb, now is the time to get in your order.  We also have a few corn supplemented beef available, raised without antibiotics or implants. 

We also have……….

100 % Grass fed Beef                                                                 Local Naturally Raised Beef

• Ground beef                                        $5.50/lb                       $3.49/lb
• chuck roast                                         $5.25/lb                        $3.50/lb
• arm roast                                             $5.25/lb                        $3.25/lb
• rump roast                                          $5.75/lb                       $3.75/lb
• cubed steak                                         $5.50/lb                       $3.49/lb
• sirloin steaks                                       $9.50/lb                       $5.59/lb
• rib steak                                                 $13.00/lb                    $8.99 (rib eye)/lb
• porterhouse and T-bones               $15.50/lb                     $9.30/lb
• beef liver                                                 $4.00/lb                      $2.00/lb
• soup bones                                             $3.00/lb                      $1.89/lb
• quarter side, halves, or whole beefs priced at $3.50/lb plus processing
• Local, naturally raised beef halves or quarter side at $2.25/lb

eggs $4.50/dozen.   Yolks are nearly orange with all the good greens the chickens enjoy.  These hens have been fed organic grains.  We have 400 pullets that have just started laying to ensure a good supply.  Please let us know if you want to sign up for an egg subscription.  We are currently accepting new egg customers.  

 Organically fed  and pasture raised chicken-                             Naturally fed and Pastured Chicken

(fed certified organic feed and pastured for nutrient density)          (Pastured for nutrient density; fed non gmo feed)

• whole               $4.80/lb                                                                          $3.50/lb
• breasts            $8.50/lb                                                                           $7.00/lb
• thighs               $6.00/lb                                                                          $5.00/lb
• drumsticks     $5.50/’b                                                                           $4.50/lb
• wings                 $4.00/lb                                                                         $3.00/lb
• broth pieces  $3.00/lb                                                                          $2.00/lb

Pastured heritage turkey  ($5.95/lb) on special for $3.95′lb for 20 + lb turkeys.  Also taking orders for fresh Thanksgiving turkeys

100% grassfed lamb  Still taking orders for whole or half lambs to be cut to your specifications.  $5.50/lb plus processing

The following cuts are available from the freezer.     

Pork- Still taking orders for whole or half pigs to be cut to your specifications.  Cuts are now available from the freezer.

Pastured and fed organic grains                                                 Locally raised pork

• sausage            $6.00/lb                                                           $4.00/lb  no msg   italian, house breakfast, hot Italian, maple
• pork burgers $6.o0/lb                                                          $3.99/lb
• ham                   $5.00/lb                                                            $4.50/lb  celery juice cured.  No salt nitrates
• bacon               $5.00/’b                                                             $4.50/lb celery juice cured.  No salt nitrates
• fresh side        $5.00/lb                                                          
• loin chops       $7.50/lb                                                          $3.60/lb
• steaks                $5.o0/lb 
• shanks               $4.00/lb
• bratwursts       $9.00/lb                                                         $4.50/lb
•  Wholes or halves at $3.15/lb                                           Wholes or halves at $1.25/lb plus processing

 Cow and goat shares-signing folks up for shares as we have a few cows who just calved.

Educational CSA- It is time to sign up for our 20 week CSA which includes a weekly bountiful offering of vegetables as well as registration in workshops to be held on Saturdays from 2PM to 3:30 PM.  Attend all, one, or just enjoy wonderful local produce for 20 weeks.  $55o for the season.  Visit our CSA page  for more information.

Meat CSA- Can’t decide what to get started with?  Let us make those decisions for you and reap the benefit of healthful meats right away.  Buying our meats makes your place a good place to eat.  (Tagline by our 12 year old son, Conner.)  For more information look at our CSA page.  We will provide you with a complete menu for the week with all the meats to go with (and vegetables through the growing season.)

This is a great time to make sure we have your order on file so that as soon as we process we can fill your order.  We want to grow exactly what you want us to grow.  Let us know what you would like.  Call (765)436-2186 (farm), (765) 324-2161(retail and processing division), or email Jessica.

We look forward to seeing you at the farm anytime by appointment, at our new retail location during business hours, or at your delivery site at a prearranged time.  For Lafayette customers, we will be at Sagamore West Farmers Market on Wednesdays from 3:00- 6:30 PM or you can find our products atNature’s Pharm.  For Indianapolis pick up ease, we will be at the Traders Point Creamery on Fridays from 4 t0 8.  Our newest distribution point is through Farm Fresh Delivery.  They have a fantastic operation; make sure you look it up.  We look forward to seeing you soon.

This weeks selections included:

Tomatoes (the first of the season taste so good), carrots, potatoes, beets, a summer squash sampler, kale, chinese cabbage,  onions, and a pesto pack (basil and garlic).  The cabbage moths are out with a fury so there is some damage on the cole crops (cabbage and kale.)  While we do our best to clean here on the farm, you can also soak in salt water just in case there is a cabbage worm we missed.    

One of my favorite summer dinners brought to us by Aaron and Alyssa Worden during their time on the farm is roasted root veggies and fresh cottage cheese (We will be talking about home dairying, butters and cheeses,  next week during class .)  Simply toss the carrots, beets, and potatoes in olive oil, salt and put on a cookie sheet to roast for 1 hour in the oven.  It is easy to do while finishing up chores outside.  Easy pesto can be made with the basil and garlic, add olive oil, salt and pine nuts or sunflower seeds if desired and blend in the blender.  Or take the tomatoes and make bruschetta with the same ingredients adding some onion as well.  Enjoy the new veggies but don’t forget the basket staples we have worked with for a few weeks now.     

During class we will learn and work on laying down fertility in the form of compost to ensure good soil for a continual bounty.  Next week we will talk about dairy and all the easy things that can be made from home.  It pairs so well with veggies for light summer meals.

Let us know if you need a wholesale or retail price list (naturally raised or our new locally raised price list).  Call (765) 324-2161.

Newly processed this week……This week we will be slaughtering grassfed beef, lamb, and naturally fed pastured poultry for retail as well as toll processed freezer beef and pork (for our customers to take back for their own customers).    Once again, our pasture raised chicken will be processed on Thursday and available fresh or frozen.  These chickens have been raised on pasture and fed  non GMO grains without the feed additives and antibiotics we want to avoid.  Now is the time to get your order in, especially for the breasts that go fast.    Please get your order in early this week and we can pack it just how you would like it done.  You can let us know if you want it fresh or frozen.

Coming Soon:  In the next few weeks we will be processing grass fed beef and lamb.  If you have been thinking about a half a beef or a whole lamb, now is the time to get in your order.  We also have a few corn supplemented beef available, raised without antibiotics or implants. 

We also have……….

100 % Grass fed Beef                                                                 Local Naturally Raised Beef

• Ground beef                                        $5.50/lb                       $3.49/lb
• chuck roast                                         $5.25/lb                        $3.50/lb
• arm roast                                             $5.25/lb                        $3.25/lb
• rump roast                                          $5.75/lb                       $3.75/lb
• cubed steak                                         $5.50/lb                       $3.49/lb
• sirloin steaks                                       $9.50/lb                       $5.59/lb
• rib steak                                                 $13.00/lb                    $8.99 (rib eye)/lb
• porterhouse and T-bones               $15.50/lb                     $9.30/lb
• beef liver                                                 $4.00/lb                      $2.00/lb
• soup bones                                             $3.00/lb                      $1.89/lb
• quarter side, halves, or whole beefs priced at $3.50/lb plus processing
• Local, naturally raised beef halves or quarter side at $2.25/lb

eggs $4.50/dozen.   Yolks are nearly orange with all the good greens the chickens enjoy.  These hens have been fed organic grains.  We have 400 pullets that have just started laying to ensure a good supply.  Please let us know if you want to sign up for an egg subscription.  We are currently accepting new egg customers.  

 Organically fed  and pasture raised chicken-                             Naturally fed and Pastured Chicken

(fed certified organic feed and pastured for nutrient density)          (Pastured for nutrient density; fed non gmo feed)

• whole               $4.80/lb                                                                          $3.50/lb
• breasts            $8.50/lb                                                                           $7.00/lb
• thighs               $6.00/lb                                                                          $5.00/lb
• drumsticks     $5.50/’b                                                                           $4.50/lb
• wings                 $4.00/lb                                                                         $3.00/lb
• broth pieces  $3.00/lb                                                                          $2.00/lb

Pastured heritage turkey  ($5.95/lb) on special for $3.95′lb for 20 + lb turkeys.  Also taking orders for fresh Thanksgiving turkeys

100% grassfed lamb  Still taking orders for whole or half lambs to be cut to your specifications.  $5.50/lb plus processing

The following cuts are available from the freezer.     

Pork- Still taking orders for whole or half pigs to be cut to your specifications.  Cuts are now available from the freezer.

Pastured and fed organic grains                                                 Locally raised pork

• sausage            $6.00/lb                                                           $4.00/lb  no msg   italian, house breakfast, hot Italian, maple
• pork burgers $6.o0/lb                                                          $3.99/lb
• ham                   $5.00/lb                                                            $4.50/lb  celery juice cured.  No salt nitrates
• bacon               $5.00/’b                                                             $4.50/lb celery juice cured.  No salt nitrates
• fresh side        $5.00/lb                                                          
• loin chops       $7.50/lb                                                          $3.60/lb
• steaks                $4.o0/lb 
• shanks               $4.00/lb
• bratwursts       $9.00/lb                                                         $4.50/lb
•  Wholes or halves at $3.15/lb                                           Wholes or halves at $1.25/lb plus processing

 Cow and goat shares-signing folks up for shares as we have a few cows who just calved.

Educational CSA- It is time to sign up for our 20 week CSA which includes a weekly bountiful offering of vegetables as well as registration in workshops to be held on Saturdays from 2PM to 3:30 PM.  Attend all, one, or just enjoy wonderful local produce for 20 weeks.  $55o for the season.  Visit our CSA page  for more information.

Meat CSA- Can’t decide what to get started with?  Let us make those decisions for you and reap the benefit of healthful meats right away.  Buying our meats makes your place a good place to eat.  (Tagline by our 12 year old son, Conner.)  For more information look at our CSA page.  We will provide you with a complete menu for the week with all the meats to go with (and vegetables through the growing season.)

This is a great time to make sure we have your order on file so that as soon as we process we can fill your order.  We want to grow exactly what you want us to grow.  Let us know what you would like.  Call (765)436-2186 (farm), (765) 324-2161(retail and processing division), or email Jessica.

We look forward to seeing you at the farm anytime by appointment, at our new retail location during business hours, or at your delivery site at a prearranged time.  For Lafayette customers, we will be at Sagamore West Farmers Market on Wednesdays from 3:00- 6:30 PM or you can find our products atNature’s Pharm.  For Indianapolis pick up ease, we will be at the Traders Point Creamery on Fridays from 4 t0 8.  Our newest distribution point is through Farm Fresh Delivery.  They have a fantastic operation; make sure you look it up.  We look forward to seeing you soon.

This weeks selections included:

Yellow squash, Tromboccini Squash, Romanesca summer squash, kale, cabbage,  new onions, and a few precious apricots.  One of our summer employees, Billy Belt, described biting into a juicy apricot on a day when energy was waning on a hot day while he worked to install water line right next to the tree.  It is the simplicity of God’s creation that often keeps us energized.   

One of our best customers borrowed our bathroom today, returning to ask what smelled so good in the kitchen.  All that had been cooked was a simple lunch of sauteed squash and onions.  Food does not have to be complex to be good.  The color variation in the summer squashes makes for an especially beautiful display.  I know you have seen cabbage for a but now.  I thought I should pass on basic kraut directions in case you have any hanging out.  It is so easy to make in a mason jar, quart to gallon depending on the quantity.  Shred the cabbage in a food processor or cut thin slices.  To 5 lbs of shredded cabbage add 3 TBSP of natural salt and let sit to wilt for several minutes.  Pack into clean jars, using a wooden spoon to press down until juice covers the cabbage.  Whey can be added to speed fermentation.  Add brine if necessary (1 1.2 TBSP salt to 1 qt water boiled and cooled).  Weight cabbage under the brine when putting lid on.  I usually come up with a small lid and weight to fit underneath the outer lid.  If the cabbage is not weighted under the brine it will discolor.  Let ferment for 1-6 weeks or to taste at room temperature.  Bubbles let you know that fermentation is taking place.  Scum may need to be skimmed depending on length of fermenting.  Making kraut is a great way to preserve the bounty of the early summer garden as well as protecting the gut.  A couple tablespoons of kraut a day will keep your gut functioning correctly. 

During class we enjoyed walking the woods and learning about wildcrafting, the art of finding edibles in the wild.  It is amazing to see God’s provisions without cultivation.  Next week join us to learn about composting/weed management.