Homegrown Health

I've embraced that it's the Italian in me...I feed people. It's not as simple as I like doing it--or want to do it. I NEED to. It's part of my reason for existing on this planet. It's important to me that I provide you with healthy, sustainable, TASTY food! Last month's beef delivery included a family who had never ordered from us before and took a leap of faith and reserved a quarter beef. She had read our posts and made the commitment. We all know beef prices have went us substantially--that's a big leap when all you're basing your decision on is the word of someone you don't know and random strangers on the internet. Here's a DM she sent his last night:
Hey lady! I just have to say how I can't stop eatting this beef🤤 We just broke into a pack of filets tonight and I feel so expensive🤣 Literally everything we have eaten out of our order has been beyond amazing and we are so happy we ordered with you!! Thank you so so much💓
THIS is why I do what I do and have been doing it for 14 years now. This review and the others like it that I've received.
THANK YOU for trusting us with your food choices! I will continue to up the bar with every opportunity and do my best to bring smiles to the faces of all who gather around your dinner tables.
I am humbled and grateful!

RESERVATIONS HAVE BEEN TURNED OFF. WE WILL NOT HAVE ANY MORE PORK OPTIONS FOR A FEW MONTHS SO IF YOU WERE WANTING SOMETHING, DM ME NOW.

BACON!!!!
Now that I have your undivided attention, let's talk pork!
We have some excellent piggies that are ready for processing! This is gorgeous pork that I know so many of you will vouch for--we've been using the same grower for YEARS and the same processor for a few years--consistency is important when making your food choices--you want to know the chops you enjoyed last year will be similar this year. That's the importance of knowing your grower, knowing their husbandry practices and how they feed. Our grower takes a lot of pride in his pigs and it shows every single time.
$1100 for a whole hog and $600 for a half. This gets you all the yummy chops for the grill, roasts for the upcoming green chiles (yummy!), your choice of two kinds of sausage, and of course,
BACON!!
Focus-- you can do it! I know that last BACON was a shot to the system...
Shoot.
I did it again.
When you stop drooling, drop a comment is you'd like to reserve some pork to stock your freezer. Deposits are required to hold your reservation-- $500 for a whole and $350 for half.
Carry on, friends!

For tomorrow Details and Add-on's!
If you haven't paid for your pork in full, please do so. If you need a balance, drop me a DM.

I had to cut the salsa off short-- I sold WAY more on the page and in messages then I thought I would--you guys are cravin' veggies!

I WILL have LOTS of eggs. Please don't be shy-- I have plenty so stock up!

I have two extra bags of salad mix. It turned out SO delicious! I had some baby dill that was begging to go in the mix and it really set it off. I'm so grateful for the space to grow winter greens and my greenhouse! It's organic and spray-free. $8 per bag

I made cultured butter from the raw dairy in Loma. It's so rich and tasty! Frozen in 1/4 pound rounds for $6

I also have small containers of whipped butter for $4:
My spin on Mike's Hot honey (local, raw honey and flaked hot peppers from my garden) whipped with cultured butter is HEAVEN on sweet potatoes! It's also delicious with steamed veggies or to sear chicken.

Roasted garlic-- organic garlic roasted them whipped with cultured butter. There's only ONE left!

Honey Butter-- local raw honey and whipped, cultured butter. Only a couple of those left as well.

Bacon: Yes. I have bacon. Not a lot, but some so let's get it in a freezer! $12 package

Peach Jam-- organic peach and organic sugar with some pectin. That's it. Simple as it gets and delicious! $12

I am planning on my normal time frame: Parachute by 10:30, then Rifle, Silt, New Castle, and then Gypsum by 1:00-1:30 but I will let you know when I leave Palisade-- the processor gets really busy some days.
Reserve away and please reserve in the comments--it's hard to keep track of comments and DM's. I look forward to seeing all of you!