Planning ahead…

…a few months back we initiated a sign-up program for our neighbors who wanted to reserve grass fed beef and pastured pork.  That seems to have worked well, with most people finding it convenient to program their freezer supplies to make room for our meat packs.

The final steer in that series will be coming out in just a few days and, as always, all the shares have been spoken for.  Excuse me, Miss Ady. *

But this program also helps us schedule our steers for market and right now we are looking at beef being available in the middle of October, November and December.  Again we’ll be selling halves, quarters and 15-pound boxes.  If you would like to reserve beef for any or all of these months, let us know please as soon as possible.

We have also decided to go ahead with more Tamworth pigs, though we still are having trouble raising them at a cost we can all live with.  It looks to me as though we’ll be asking $8 a pound for pork in the future.  We also have discovered that pigs raised naturally in the pasture take their own sweet time about fattening.  This time of year we will have a boost with all the acorns but it still takes patience to get a pig to 300 pounds and that’s where we feel we have to be to get on the safe side of break even.

So if you’d like to reserve either beef or pork, you can get on our email list by writing info@thistlehill.net

Incidentally, well not so incidentally, we have been gratified again by the raves over our meat.  We finally had some of the pork sausage this morning and I’ve decided not to leave home.  I am tempted to guarantee that it is the best sausage you will ever taste.

As always we do wind-up with extra burger and pork sausage.  If you’d like either or a combination of both at $5/pound, just email to the above address or call (540) 364-2090.

* Miss Ady taught English in 4th grade where I learned to nap.