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An easy appetizer for serving quality, pastured bacon.
This year’s Thanksgiving feast was a local foodie’s dream. Our hosts Steve & Liz of WellSpring Farm were serving a 30-pound turkey raised in the barn next door. They assembled a rich mixture of local farmers. Roots and fresh vegetables from Plowbreak Farm were prepared in traditional and not-so-traditional recipes. Deserts reflected the dinner guests’ bountiful harvest of apples, pears and berries. We enjoyed homemade cheese and bread, and plenty of Finger Lakes wine and home-brewed beer.
We have been raising four Duroc-Yorkshire crosses since May. They have been happily moving across pasture, upturning roots and worms along the way. The largest of the four has just been sent to a local USDA-certified butchering operation in Schuyler County and the rest–finished on corn, pumpkins and apples–will follow in December.