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Page River Bottom Farm
Much is happening here at the farm. The pastures are growing beautifully. We are so lucky to be in the Sanger River Bottom as we have water to irrigate with. It is going to be a skimpy year for water for a lot of farmers. This is a picture of Goldie, our male barn cat who likes to follow Linda and Serenity out to collect the eggs.
The great news is that we finally have lambs big enough to harvest. We will be harvesting 5 this month and then the rest next month. For those of you who have made a reservation, you will get your lamb first and the rest will come to the market. I still have availability on the last batch so send in your deposit and reservation ASAP if you want a whole or a one half lamb. We will contact those of you who had reservations to schedule a pickup time as soon as we take delivery of the meat.
The next thing that is happening here is that we will be able to raise turkeys for Thanksgiving. They will be the white broad breasted between 18-20 lbs. and will be $6./lb. If you are interested I need you to make a reservation of $25.00 by the end of April. We can only grow by demand as we can’t afford to raise 50 of these unless we know how many want them.
I want to thank you for the all the prayers and condolences. It is wonderful to be back at the market to see all of you again and to meet all the new customers that have become regulars. Your response to our meat and eggs is greatly appreciated and makes all the work worthwhile.
Some of you have finally started enjoying the wonderful and delicious Heritage stewing chickens. You can’t buy this kind of treat in the supermarket. They were called dual purpose birds because they laid a lot of great eggs and then made a wonderful Sunday dinner for the farmer when their laying time was over. The Barred Plymouth Rocks are listed on the Slow Food Arc of Taste. I personally cooked and can vouch for the Black Australorps. They are “finger lickin” good! Best of all, these birds are $.50 a lb. cheaper and run between 3-4 lbs. Just remember they have to be cooked at least 12 hours, low and slow with moisture. I guarantee the results.
Last week (April 6th) someone left a step meter at our booth at the Vineyard. Please call me to identify it and I will bring it when you are going to be there.
Our recipe for the month:
Crock Pot Stewing Chicken
1 Heritage grass fed (and soy free and organically fed) stewing hen, thawed.
Place in the crock pot and cover with water. Cut off legs or wings if needed to get parts below the water. Set temperature on high just until water starts to simmer. Reduce heat to low. Simmer for a minimum of 12 hours. Salt and pepper to taste.
Pull out chicken and serve the legs, thighs and any breast meat you want for that meal. Debone the rest of the meat and put back into the very rich broth along with any or all of the following vegetables: carrots, green beans, corn, peas & chard or kale if you like. Simmer until vegetables are done. Makes at least 4 or more servings of great soup. Enjoy!
Thanks for supporting your local farmers.
Until next time,
C. Jay Page
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Some of our pork was incorrectly labeled as containing nitrites. None of it was cured that way, it was a labeling mistake.
Sorry for the confusion.
Turkeys Fall 2013...
We can raise turkeys this year, but only if demand is high enough. If you are interested, please fill out our Order Form and send it in with your deposit.
Beef Cuts, Pork Cuts,
Lamb, Chicken and Eggs,
are available at the new
Vineyard Farmer’s Market,
plus 6 drop points in the Reedley/Clovis/Fresno area.
We now belong to the Community Alliance with Family Farmers.
Click the image below for
Help us by supporting
your local farmers!