Cayuta Sun Farm’s shiitake mushrooms, plus pasture-raised chicken and pork will be on sale and a chicken barbeque will run from 11 a.m. through 3 p.m. offering lunch. The prix fixe meal for $12 includes a half-chicken grown at Cayuta Sun Farm and a spread of dishes almost entirely produced from the Cayuta Sun gardens. Save your appetite and come visit Cayuta Sun Farm on the Finger Lakes Permaculture Tour this September 6th.
September 5 through 7, 2014
Coming from outside the area to tour the gardens, farms and parks featured on Finger Lakes Permaculture Tour?
Would you like to camp at a permaculture-designed small farm?
Does spending the weekend among permaculture aficionados and practitioners sound appealing?
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.
One advantage of buying a whole chicken is the bones. While making free Monday night deliveries, I was regularly reminded by customers why they were buying our meat: they wanted the healthy bones of pastured birds as well.
We raised a healthy (and somewhat feral) flock of Dark Cornish roosters this summer. They are also unique because of their thick, compact bodies, unusually wide backs, and broad, deep breasts. These super meat qualities have made the Dark Cornish a truly gourmet item for eating. Their compact build will fool you as they are always heavier than they look. These birds have a very rich, almost game bird-like flavor and are a rare treat for lovers of free-range meat.
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.
If you’re looking for ways to store some of the goodness of the summer for the months ahead, we currently have about 30 pasture-raised broilers for sale. They are part of the larger flock grown to feed students at the Permaculture Design Certificate course held at Cayuta Sun Farm each summer.