2026-10-12 Menu We love charcuterie and we’ve made a soppressata for years. But starting this week, we have a second hard slicing salami: pepperoni! We try to avoid using exclamation points in social media posts, but... Weekly Menu
2026-10-05 Menu Now that the weather and leaves are changing, it’s time to think about warm, cozy things. We’ll have our sheep and goat hides at all our markets, as well as set up at our on-farm store. Get yourself s... Weekly Menu
2026-09-28 Menu Another new sausage this week. In the quest to make a spicy sausage we have tried and failed again. This is a habanero and maple breakfast sausage in small links. Very tasty but not super spicy.... Weekly Menu
2026-09-21 Menu Smoked hocks are back in stock. They range from 1-2 lbs. Great for adding flavor and body to soups and stews. Some of the larger ones are quite meaty and can be served as a main dish.... Weekly Menu
2026-09-14 Menu New option when it comes to pigs feet. We now have them sliced/coined or whole, how we always have offered them. This new option makes portioning and cooking easier, but let us know what you prefer.... Weekly Menu
2026-09-07 Menu You asked for it, so we made it. This sweet Italian sausage is a great all around sausage. We took our iconic pork and bacon sausage base and loaded it with cracked fennel and caraway seeds. It is goi... Weekly Menu
2026-08-31 Menu This everyday spicy sausage is made with hot peppers from Assawaga Farm and Four Root Farm. It has a nice building heat. Nothing crazy just something you will want to eat every day.... Weekly Menu
2026-08-24 Menu Another new product for us this week is pre-marinated pork kabob. This is a tamari, garlic, and hot pepper marinade with our tender pork kabob cuts. Great for a quick grilling meal or just throw them ... Weekly Menu
2026-08-17 Menu That’s right, we have our pulled chicken back in stock. This is our older stew hens cooked under pressure until it falls apart. There is nothing but chicken added to these packages, not even salt.Thes... Weekly Menu
2026-08-10 Menu This will be the last week with goat loin chops until our next harvest in the fall. We personally like them pan seared with a little salt and pepper, but they also take to braising or grilling very we... Weekly Menu
2026-08-03 Menu Now is the best time to make squash or eggplant boats. Everything is in season for this simple recipe. We love using our chorizo sausage as part of the filling for these. So much flavor!... Weekly Menu
2026-07-27 Menu The next two stops on the sausage adventure dropped this week. We have a Nuremberg style bratwurst in small lamb casings and a fresh Kielbasa. These are both small, one-time batches. Let us know if yo... Weekly Menu