Pasture Raised Pigs

The slow grown pigs on the farm have had plenty of time to roam, root, graze, and move from pasture to pasture depending on the weather and time of year.

Fresh clean air, grass, sunlight and open access at all times raises the best tasting pork.

Walnuts and apples are among the favorite staple of the pigs, You can see their heavy jowls and snout used for roots and foraging.

Open pasture to roam and yes, play as pigs are quite intelligent and actually create games with one another.

Facing the morning sun.

Napping in the shade of the trees on the cool green grass.

Growing into happy and healthy animals, these pigs will be harvested soon. They have incredible flavor and exceptional meat quality and best of all there is never any hormone, antibiotic or genetically modified feed given to the animals on our farm for the home grown, sweet meat flavor. 

Beef or Bison Pot Pie

Warm and hearty meals begin with whole foods from the farm and from local farms. Friends of ours raise pastured beef and fellow farmers in the Rogue Valley raise pastured bison...either meat is delicious when it is raised out in the pastures in the farm fresh air and grazing to their heart's content! The London Broil cut of meat is quite tasty and best when slow cooked. We had a 5 pound bison roast that had been slow cooked for about 4 hours in the oven. The shredded meat was super tasty after roasting with garlic, onions, apples, and a few spices.

The meat was shredded and set aside. Next, the homemade version of cream of mushroom soup was made: 1 small onion, chopped fine 1 clove of garlic, minced 2 cups of sliced mushrooms 3 Tablespoons of butter. Saute together first onions and garlic until onions are soften. Add sliced mushrooms and saute just until softened lightly, which is about 2 minutes on medium low heat. Add 3 Tablespoons of flour to vegetables in pan and stir to cover. Add all at once: 2 cups chicken stock and stir Mixture will thicken, Then add 2 cups milk or milk sustitute Stir until desired consistency. Add salt and pepper to taste. This smooth and tasty sauce will cover the meat and vegies for the pie. Leave on warming heat until ready to use.

2 carrots, chopped, use 2-3 leftover baked potatoes, chop into small bite sized chunks, 1 left over sweet potato works well too. 1 cup frozen peas Add all to shredded bison. Use a 9" x 13" pan, line with parchment paper. Place meat and vegetable mix into prepared pan and evenly distribute. Pour warm, creamy mushroom soup sauce over meat and vegetables. Place in preheated 375' oven. While the base of the pot pie is getting warm and bubbling, make the herbed cheese biscuit topping: 2 cups flour 1 T. sugar (scant) 4 teaspoons baking powder 1 teaspoon salt 1/4 cup vegetable shortening 1/2 cup shredded Parmesan Cheese 1 teaspoon Italian seasoning 1 cup milk Combine flour, sugar, salt, baking powder and stir. Add shortening and with hands mix until flour mixture resembles coarse corn meal. Stir in cheese and seasoning. Add milk and stir. Remove pan from oven and drop biscuit mixture on top of bubbling goodness in spoonsized pieces. There should be enough biscuit dough to cover the top of the meat mixture. Return to oven and bake another 25 minutes.

Be sure the biscuit tops are cooked all of the way through. Check by gently moving the top of biscuit to one side or the other. If it is still gooey underneath, return to oven for a few more minutes. Serve with coleslaw and fruit salad, and family gathered around the table.

Lazy Days of Summer

Well, we haven't exactly been lazy, but Sunday was a softer, calmer day on the farm. Our only responsibilities besides the normal feeding and watering chores were collecting the eggs, hanging the wash on the line, and picking some green beans and a few other vegies.


The baskets and bowls of beans were picked in 100 degree weather, but that is the time that they ripen right before our eyes! We put our hats on and stood in the shade of the vines to pick and pick and pick.


Chickens and pigs don't particularly care for the heat. The chickens are walking around from water bucket to shady grass with the wings held out at their sides to welcome a little freshness under the wings. The pigs are rolling in mud baths, enjoying goat milk slurpies, and rolling in the cool shade of the walnut trees.


These are some of the Armenian Cucumbers that we also call snake cucumbers. They belong to the melon family, taste like a cucumber, and they don't require any peeling. They are wonderful in salads, fresh eating, and for use in Bread and Butter Pickles.


Fresh peppers, fresh eggs, and a little cheese could make some really delicious Chile Rellenos! Hmmm, what to make first?! Here's to our beautiful Southern Oregon Summers and the Green Garden!

Raspberry Ripple

It is definitely summer time when the berries are ripe and we have soaring temperatures over 100 degrees! It is also the perfect time to make a little farm fresh ice cream.

This Raspberry Ripple uses fresh berries, fresh eggs, and other luscious goodness! First, start with the cream base. Use one cup of Half and Half and heat to scalding. In a separate bowl mix together four eggs, 1/2 cup of sugar, 1 tsp. of vanilla and shake of salt. Beat the egg mixture together and add a little bit of scalded half and half to it. Then add a little more! Now put the egg mixture into the scalded milk pan and stir well on medium low heat. Add one pint of heavy cream or whipping cream. Stir well and let this mixture cook to the scalding point again. Remove from heat and let cool.

Next, make the raspberry puree. This uses 3 Cups of fresh berries, 1/2-2/3 cup of sugar, 1 cup of water, and the juice from a whole lemon. Combine all ingredients into a small sauce pan and let it cook. Be sure to stir so it doesn't burn on the bottom. Mmm, smell the fresh berries cooking! Bring this mixture to a rolling boil for about 4 minutes. Remove from heat and let cool.


Now it is time to freeze the ice cream. Put the cream mixture into your ice cream maker and let it do its thing. Once the ice cream is frozen, remove from the maker and put the frozen ice cream into a freezer proof bowl or pan. Quickly pour the raspberry puree into the ice cream and gently swirl it around. Try not to over-stir or it will become a pretty pink raspberry ice cream! Put pan in freezer to set.


Our favorite part is eating the Raspberry Ripple with toasted waffles for breakfast, lunch, or dessert! Enjoy the long days of summer!

The Silo

The Silo is complete! It took many hands to work together to help complete the assembly of this two ton feed bin. From the youngest to the oldest of us, we are grateful and thankful for family and friends who were willing to give of themselves and their time to set the silo up on its feet!


Now we can order a high quality, custom ground, organic ration of feed at bulk prices. This silo will hold two tons of grain. The feed for the pigs stays dry and clean and will pour directly into a feed barrel and then off to the hopper. The ten happy pigs in the pasture supplement their grazing and rooting with this feed.


We celebrated all of the building and constructing with a farm fresh meal of grilled pork steaks and chops, baked beans with bacon, salad, and there was even a little blackberry short cake to top off a day full of work and family fun on the farm!

Preparations are Underway

We are getting ready for The Butcher Shop Grand Re Opening on April 30 and May 1. We will be setting up table with yummy pork samples and information about our wee little farm. If you are in the area, come on out to Eagle Point to see us. We will be taking orders for the ten Tamworth pigs we have out in the pasture right now. Mmmm-mmmm!The Butcher Shop asked local farmers that are supplying meat and produce to the store for a brief bio, or photo, or a combination of both so that customers know there are real people in the area growing real food. The picture above is our version of a photo-bio! Come on out and meet the farmers!