Farm Tour

break-o-day-farm-tour
We eat the food we grow. If it doesn’t sell at the market, it ends up on our table. That’s one reason why we raise all of our meat as humanely as possible and with a much fresh inputs as possible. It’s healthier for the animals, healthier for you and your family.

Eggs 

available spring, summer, fall 

Free Range Chickens 

available summer, fall, winter 

Rabbits

available summer, fall, winter

Pork  (No pork for 2016)

available fall, winter 

Free Range Turkeys (Update; no turkeys for 2015. ) Update #2 – Turkeys are back for 2016!

available for Thanksgiving.

Order early, they sell out fast. Because our animals are raised in nature, sizes and delivery dates are approximate.   

Where our eggs come from

All of our birds are raised on pasture. They walk on grass, eat bugs, soak up sunshine, and breathe fresh air. Sometimes this leads us on egg hunts into some pretty strange places, but it works. The laying hens return to the barn each night. I don’t have to drag them to the barn, they walk in of their own free will to sleep on their roost bars. 

baby tiny chicks chicks pen

Meet the meat birds

Our meat birds spend their first couple of weeks in the garage under a heat lamp. Depending on the weather, they move outside as soon as possible. They live in portable shelters that I drag around the yard so they are constantly on clean, fresh grass.  I keep them in these enclosures because we have had trouble with neighbor dogs and opossums eating my little birdies. This keeps them safe from predators while allowing them freedom to enjoy fresh air and sunshine.

There is one huge difference between meat birds and laying hens; laying hens are smart. Meat birds have a one-track mind and that track always leads them to food. If a fox walked into our yard, the hens & roosters would scream & fly into the nearest tree. The meat birds would run right up to the fox begging for food. My meat birds currently eat regular chicken food. I don’t feed them organic feed. I’m still considering it, but given that organic feed is exactly twice the price of conventional, I haven’t made the leap. Yet.

rhubarb cut feat

From the Kitchen

All gluten-free baked goods are baked in my home kitchen. I don’t own or bake with any wheat, rye or barley, so there is no gluten dust floating around with the potential of contamination.

When I found out the gluten was making my son sick, I tossed out the flour and thought I was all set. The more I learned, the more stuff I had to get rid of. I started replacing my kitchen tools one at a time and we are now free of any potential gluten remnants. I bought new mixing spoons and even a new rolling pin, which broke my heart. It was harder to part with the rolling pin than the gluten! You might think pizza was a tough item to give up, but for me, it was my rolling pin. Seriously, I almost cried at the loss of my wooden rolling pin. We had made so many pies & memories together. I’ve had it for almost 20 years. I literally learned to bake with that damn rolling pin. I would have rather replaced every Pyrex bowl I own rather than my one rolling pin. My new rolling pin & I are still getting to know each other, but she makes a killer pie, so I think I’ll keep her.

Why are my products labeled “Made in a home kitchen”? I have considered renting a commercial kitchen for all of my baking, but the chance of contamination is too high. Gluten literally means “glue” in Latin. The gluten sticks to most any material that isn’t glass. If I’m renting the kitchen after “regular” bakers, the dust could still be floating around. We eat any foods that don’t sell at the markets. I can’t risk making my own kids getting sick to bake in an uncertain environment.

I mix my own flour blends and I don’t use xanthan gum. I still don’t understand what it is or how it’s made, so I just use ground flaxseed for my “glue”. For recipes needing rolled oats, I use only Bob’s certified gluten-free oats.

All my baked goods are made with as much Michigan product as possible, including Michigan fruit and even organic rum made in Michigan.

If you have questions about anything I am selling at the Farmers’ Market, please feel free to ask. I do the same thing when I buy food, so I truly understand the need. Some things that are safe for us to eat are off-limits to others, including nuts and gluten-free oats. I WANT you to know what you are eating! Ask away, I can take it 🙂