It is July and this is what we are offering at our market booth; radishes, snow apples, kale, beet greens, salad mix, spinach, rhubarb, fiesta potatoes, German Butterball potatoes, micro greens, grass fed beef, pasture raised heritage pig cuts, bbq pig, fresh chicken/ duck/ turkey/ guinea eggs, barley products, home made jam, biscotti and more every week.
How we raise our pigs
We approach raising pigs a little differently than most "modern" farmers. We are have been raising pigs since 2010. We pasture raise them, allowing pigs to be pigs. Our pasture is 6 acres. We have a heated sow barn where be put the girls shortly before they have babies. The sows and babies typically live in the barn about 8 weeks. There are seven large stalls each with their own outside exercise area. We feed all of your pigs barley fodder, grass, that is 7 days old every day. Our fodder barn produces about 700lbs of feed a day, there is plenty of grass in the pasture to eat as well, during the summer. For supplemental feed we feed them cull vegies, carrot and beet tops, and leftovers from our market. At night they get supper which consists of bear mash, spent grain, and rehydrated peas. As you can see in the picture we have a wide genetic net. Some pigs grow better on pasture. Our pigs are selected for temperament, mothering ability, and meat quality.
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