With the advent of school season we have had to redraft our milk run.  Every week we travel from Marion to Standish to pick up milk for the dairy herd share members. Our dairy farmers, Joe and Brenda Golimbieski are experts at keeping their organically certified dairy cows and producing fantastic, wholesome milk from their grass-fed cows.  We are grateful for this partnership.

Sam’s school schedule has left the milk run to me and the kids, though.  We have worked out a good teamwork system.  While Rachel and I fill jugs, Frank puts lids on them.

Then we have to haul the jugs out to the coolers in the van.  Rachel is carrying the order sheet to double check that we get everything we need to.

Besides milk, we often pick up honey and ground beef for our customers.  All the products from the dairy farm are organically produced, so we can offer good, clean food to our folks while helping out a community of farmers.

One of the perks is getting to pet the newborn calves.  The nursery is immediately next to the milk house.

Contact us if you are in the Gladwin, Harrison, Marion, Cadillac, Traverse City areas and real milk needs to be on your table!

Jill

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Video post today!

Jill

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Bacon and eggs

Ham sandwich

Grilled pork steak

Fluffy lard made biscuits

Hungry yet? Just writing this makes me think about dinner! We hope you enjoyed your Baker’s Green Acres pasture raised Mangalitsa pork before, and if you haven’t tried it, now’s the time.  It’s hog harvest season again. There are lots of nice fat hogs on the pasture right now, but two big differences this year

1) we are using a regular USDA processor. You can still get all the good parts of the pig except for the skin, including bones for bone broth and any internal organs you like (or not, as you prefer). They do all the curing and smoking and can do a nitrate free cure if that’s important to you. The smoking is very light. They will slice the bacon for you.

2) we can ship via UPS if you are unable to come to the farm to pick up your pork. The cost will vary depending on where you are, but is still fairly economical.

There’s no time like the present to stock up for the winter.  You can e-mail us directly or order online through our storefront.  You can see lovely pictures and order particular cuts through ThePerfectPig.net.

We hope you are enjoying this lovely fall and hope to hear from you soon.

Jill

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Check out the website at The Perfect Pig!

Jill

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Summer is passing so quickly!  We have the last group of chicks for this season going into tractors this week.

Summer is the time for chickens to take full advantage of the sun.  We raise them in mobile pens on the alfalfa hay field.  The hay is richer for it, and our chicken is more flavorful for the good greens in their diet.  They are also a great way for the kids to be involved and help do chores.  At 6, Jim helps feed the chicks and move them from the brooder to the pasture.

 

Keith has his turkeys going again this year.  We are trying an experiment this year and brooding the turkeys with the broiler chicks.  We’ve had trouble in the past having turkeys by the layer hens, but they do OK with the broiler chicks.  So far he’s had great success keeping his turkey poults alive and well!  They should be just right by Thanksgiving.

Rachel has had various projects to sell at the Cadillac Made in Michigan Farmer’s Market this year.  She had raspberries she and Jim picked, No bake cookies, and will probably have raspberries again.   Dorothy usually has a few vegetables from her garden. The farmer’s market proved to be a great family project this summer.  We’ll be at the Thursday and Saturday market for a week or two yet.  Come see us!

 

 

Jill

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