Know where your food is from and how it's raised. We value your trust letting us produce the clean, healthy food you want.

At the Farm, Market, or Processing Retail Outlet……… on August 21st, 2010

By popular request, we include a pricelist in every newsletter to make it easy for your to do your meal planning based on what we have.  I try to keep it updated on new items and sold out items yet sometimes these things change so fast.

We are pleased to expand the availability of locally produced meat from our farm and other sustainable growers.  Give us a call and let us help you make the choices that best meet the need of your family.

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 our own pasture raised pork for retail cuts.  These hogs are fed chemical free feeds and raised outside doing what hogs love to do.  This allows them to have the best nutritional profile possible without the antibiotics in the feed we want to avoid.  We continue to process lots of home grown meat items for freezer beef and pork as well as free range poultry.  It is also lamb season.  If you have been thinking about ordering 1/2 lamb, hog, or beef now is the time as we go into fall harvest season. 

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)   Also taking orders for fresh Holiday 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.     

  • leg of lamb                        $10.50/lb 
  • rack of lamb                    $10.50/lb
  • shanks                                $7.50/lb
  • stew meat                          $7.50/lb
  • ground lamb                     $7.50/lb  
  • loin end chops               $17.00/lb
  • rib end chops                $16.50/lb
  • shoulder chops              $10.50/lb
  • ribs                                       $4.00/’lb 
  • lamb sausage with fennel $9.99/lb
  • liver, heart, tongue       $5.00/lb

    • 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    coming soon                            $3.99/lb
    • ham                   $5.00/lb   coming soon                            $4.50/lb  celery juice cured.  No salt nitrates
    • bacon               $5.00/’b    coming soon                            $4.50/lb celery juice cured.  No salt nitrates
    • fresh side        $5.00/lb    sold out                                                      
    • loin chops       $7.50/lb   coming soon                           $3.60/lb
    • steaks                $5.o0/lb   coming soon
    • shanks               $4.00/lb  coming soon
    • bratwursts       $9.00/lb   coming soon                           $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 at Nature’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.  Another distribution point is through Farm Fresh Delivery.  They have a fantastic operation; make sure you look it up.  We have taken some trial products to Aramark at Eli Lilly as they work to put together a sustainable cafeteria.  We love being involved with others looking to expand the reality of healthful, local foods for not only themselves but employees.  We look forward to seeing you soon.

    Class Time: Pastured Poultry Successes and Failures from Eggs to Meat on August 21st, 2010

    When:  Sat, August 28, 2:00pm – 3:30pm

    Where:  This Old Farm 7206 N 950 E  Darlington, IN  47940
    Description:  This Old Farm first started selling pastured poultry 9 years ago. We will discuss the many phases of our growth over the last several years. Trial and error does not have to be repeated. We will share what systems of pastured poultry we have tried and what we have found to work best for us and what has not worked.  Because we had to reschedule the “Perfect Egg” class they are being combined.  We will cover both meat and eggs in one class!  This week we will also be looking at how we manage our layers.  We will discuss how they are brooded, what they are fed, molting, why they aren’t laying, and how to take care of the eggs.
    Cost: $15 with a $5 discount for any good farm implement (ie shovel, pitch fork, hose etc.)
    Please RSVP to jessica@thisoldfarminc.com Some classed require a minimum class size so your RSVP is important.  I need to know who to get a hold of in the event of an emergency like a child with a broken arm. 
    Thank you for your interest!
     

    CSA Update. on August 21st, 2010

    This weeks selections included:

    Cucumbers, sweet corn, tomatoes,  green pepper, eggplant, potatoes, sunburst tomatoes,  peaches, and asian pears. 

    This last week we have enjoyed peach cobbler for breakfast and dessert at nearly every meal.  It was a real blessing to realize that my children are at a point where I can tell them that the peaches need to be harvested today and come back with the job done.  I then had the joy of listening to my girls excitedly prepare peaches to be put away for the season.  Like tomatoes, peaches can be blanched to quickly remove the skin.  Just dip them in boiling water in a spaghetti strainer for roughly 1 minute.  You then can slip off the skin and be left with the beauty of a white peach with just a hint of blush.  Just perfect to go in a pan for cobbler.  Make sure they are ripe or the skin will cling.  You can ripen in a paper bag for a few days.  Plese keep in mind that organic fruit is very difficult to grow without blemishes.  The feeling of knowing our bodies are not being overloaded with chemical residue is worth the need to cut out a bad spot to me.    

    Next week during class we will talk about pasture raised poultry from meat to eggs.

    When:  Sat, August 28, 2:00pm – 3:30pm
    Where: This Old Farm   7206 N 950 E Darlington, IN  47940
    Description:  This Old Farm first started selling pastured poultry 9 years ago. We will discuss the many phases of our growth over the last several years. Trial and error does not have to be repeated. We will share what systems of pastured poultry we have tried and what we have found to work best for us and what has not worked. Because we had to reschedule the “Perfect Egg” class they are being combined. We will cover both meat and eggs in one class! This week we will also be looking at how we manage our layers. We will discuss how they are brooded, what they are fed, molting, why they aren’t laying, and how to take care of the eggs Cost $15 with a $5 discount for any good farm implement (ie shovel, pitch fork, hose etc.) Please RSVP to jessica@thisoldfarminc.com and I will send you directions.

    Please RSVP if you will be joining us.  Some classes warrant a minimum class size to carry on.  It is important that I know who to contact if a problem arises.

    How to Contact Us. on August 15th, 2010

    We are excited about the growth we have seen in the interest for good food.  In just two years we have gone from trying to support just our family on our sustainable farm operation to providing 15 rural jobs, some full time and some part time.    We are working on putting together an excellent team of people with a passion for good food that can answer any question you ask.  Each of you are important to us.  Without you, we can’t justify our desire to “rejuvenate the land one farm at a time”.  While we work to put in place the support systems for both customers and farms we hope you continue to call and email us.  I love to talk to you about anything from how to cook natural foods to how to get the best price on good food to how to farm.  If you can’t get me, Jessica,  try the office phone and talk with Stacy.  She will answer any initial questions and forward any she can’t answer to me.  She is really a fantastic part of the team.  Stacy has been a vegetarian for many years.  It is her quest for good meat that drove her to seek a job in a meat processing business helping to expand local foods distribution.  If you have questions on wholesale accounts, ask for Billy.  He has come to us to help service our wholesale accounts as well as provide educational opportunities.  Billy has been passionate about good food for some time and recently made the decision to use his education skills from years in teaching to further sustainable agriculture.  If you are on the farm and need help, find Erick or Angela by ringing the bell on the front porch.  They are both there full time.  Angela has joined us full time to support Erick in maintaining the livestock and packing CSA boxes.  She really pays close attention to detail and will make sure everything is as happy as can be.  While we have a good team in place to answer your questions we may occasionally miss the connection as we grow.  Please try again.  The best way to get in contact is by calling the office phone.  We recently installed another line in an effort to make sure we don’t miss your call.  Next best is emailing Jessica but that sometimes takes a few days and I am afraid I will miss some as they pile up or go to spam filters.  No that I am trying to make sure they all get answered.  Your call/contact is important to us!  Please keep the questions and orders coming.

    Office phone:  (765) 324-2161  

    Jessica’s cell phone:  (765) 918-2684

    Email:  jessica@thisoldfarminc.com,  orders@thisoldfarminc.com

    Class Time: Meat Cuts on August 15th, 2010

    A whole cow, pig, lamb, or chicken…………………..
    When:  Sat, August 21, 2:00pm – 3:30pm
    Where: This Old Farm Meats and Processing (map)
    Description:  Meats cuts. Last week we walked through processing. This week we will give an overview of processing once again and then walk through all of the various cuts available and offer suggestions on what to do with each. The most economical way to eat healthful foods is by buying a half or whole animal.  Yet knowing what to do with all of it leaves individuals feeling lost. I will walk you through what is available from each species with dinner in mind.  It really is easy.  Please RSVP to jessica@thisoldfarminc.com Cost $15 with a $5 discount for any good kitchen implement (ie bowl, knife, cutting board etc.) This class is also part of an educational CSA that offers a workshop series as well as a produce allotment.  For further information email jessica@thisoldfarminc.com

    Please note:  we will meet at the processing facility.  Directions can be obtained by going to the processing page and clicking on the address.

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