After 8 long months of restoration on our c. 1767 ell ~ our farmstore is now open.
What a relief. . . . We will be open W - Sat, 10 am - 5 pm. Fridays we will be open until 6 pm to accomodate all of our buying club members.
Buying club orders are due by Tuesday evening at 6:00 pm
Orders can be picked up on Fridays between noon and 6pm.
The availabilities for the buying club this week are:
Udderview Farm:
Soft Cheeses: 5 oz tubs - $5 (can do other flavors upon request)
Garlic & Dill
Garlic & Herb
Chipotle
Horseradish
Herbes de Provence
Boursin Style
Roasted Red Pepper
Plain
Herbed or Lemon Pepper Log: 4 oz - $4
Feta Crumbles: 3 oz. - $2.50
Marinated Feta 5 oz - $5.00
Marinated Chevre: 5 oz - $8.00
5 one-ounce balls of hand rolled chevre marinated in a roasted garlic-infused extra virgin olive oil with herbs and peppercorn
Bloomy Rind Cheeses (camembert style) (aged cheeses can take 2-3 weeks, so need to order ahead)
"traditional" or "ash dusted"
priced per piece (small ave $4-5; large ave $8-$10)
Drinkable Goat Yogurt - 12 oz bottle - $2
Plain of flavored
Smoked Summer Sausage (goat): $10/lb
(frozen and average link is .75/lb)
**great tossed in pasta with marinated feta, tomato, and garden greens
Tide Mill Organic Farm:
Certified Organic, Maine Raised Produce
Produce Bag...A selection of fresh, seasonal vegetables $10.00 each
Young Onions $2.00 per bunch
Swiss Chard $2.50 per heavy 1/2 lb
Kale $2.50 per heavy 1/2 lb
Garlic Scapes (the flower of the garlic plant, great mild garlic flavor) $0.20 each
Zuchinni $2.00 each
Summer Squash $2.00 per pound
Basil $1.50 per 1/8lb bag
Mint $1.00 per bunch
Certified Organic, Pasture Raised Cow Dairy
Ricotta, Made by Garden Side Dairy with TMOF milk $6.50 per 1 lb
Whole Milk Yogurt, made with Tide Mill Organic Farm's cow milk $4.00 per quart
Whole, raw milk in 1/2 Gallon Glass Ball Jars $2.75 per 1/2 gallon
Whole, Raw Milk (in a Recyclable plastic pint) $1.75 per pint
Whole, Raw Milk (In a narrow mouth ball jar) $2.00 per quart
Whole, Raw Milk in Recyclable Plastic Gallon Jugs $5.50 /gallon
Whole, raw milk in Recyclable Plastic 1/2 Gallon Jugs $3.00 per half gallon
Certified Organic, Pasture Raised Meats. FRESH Chicken! Frozen Pork and Beef.
CHICKEN...If it makes a difference to you, please specify "Fresh" or "Frozen"
Whole chicken. ~5 lbs each $4.50 /lb
Half Chickens $4.50 per lb
Whole breasts, (~1.8-2.5 lbs) with skin and bone $7.00 per lb
Boneless Breasts $9.50 per lb
Drumsticks, 4 per pkg (~ 1.5 lb pkg) $4.00 per lb
Thighs, 4 per pkg (~1.50 lb pkgs) $5.00 per lb
Leg/thigh quarters, 2 per pkg (~1.75 lbs) $4.50 per lb
Wings 8 per pkg (approximately 2 lb bag) $4.00 /lb
Chicken Necks (2-4 lb bags) $2.00 /lb
Chicken Backs (4 lb bags) $1.00 per lb
Chicken Livers (~1.0 lb bags) $4.00 per lb
Dehydrated chicken feet (great for dogs or as gag gifts) $5.00 per dozen
BEEF
Sirloin Steaks (1.40 lbs) $11.00 per lb
Strip Steaks $14.00 per lb
Ground beef $5.00 per lb
Stew Meat $6.50 per lb
Beef Roasts (large, Sirloin) $6.00 per lb
Beef Soup Bones $3.00 per lb
Beef Short Ribs $6.00 per lb
PORK
Country Ribs, thick cut ribs $8.00 per lb
Pork Shoulder Roast (great for pulled pork sandwhiches) $8.00 per lb
Nitrate-free Smoked Ham Roast $8.50 per lb
Nitrate-free Smoked Bacon $11.00 per lb
Leaf lard (render for purified lard to make the best pie crusts, biscuits, scones & dumplings) $2.00 per lb
Fat Back, Salt and brine to make salt pork (2 lb pkgs) $1.00 per lb
Olde Sow Farm:
Raw Creamline Milk $5 per gallon, $3 per half gallon
Raw Jersey Cream $4 per pint
Yogurt Plain $3.25 per 16 oz
Flavored Yogurt $4 per 16 oz
Flavors:
Fig or Ginger Peach
Cottage Cheese $3 per 8 oz tub
Cream Cheese $3.50 per 8oz tub
Garlic and Chive Cream Cheese $4.50 per 8 oz tub
Fromage Blanc w/ Garlic and Herbs in Olive Oil $4.50 per 8 oz tub
Thank you all for visiting the farm store over the last few days. Supporting our local communities beginning with our agricultural base is one of the first steps to local self sufficiency. We need to keep our currency where it counts - locally rather than globally.
Buy local . . . . eat well. . . .
Saturday, July 10, 2010
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