Weekly Update: October 6th
The Butcher Shop:
We’re slicing bacon on Monday, cutting chicken on Tuesday and pork on Wednesday and Thursday this week.
We won’t be cutting our grass fed beef again until next week.
If you’re waiting on a restock of any of our cured products like chicken pepperoni, it’ll be right after Thanksgiving.
Looks like we’ll have some smaller whole chickens available starting this week.
The Farm Kitchen:
We officially have some new products coming your way out of the farm kitchen including Wild Sockeye Salmon Pot Pies and Cod Patties — Check out all the seafood options here.
Also excited to share that we are accepting pre-orders for charcuterie boxes for Thanksgiving long weekend. Deadline to order is Wednesday October 8th.
The Farm Store:
Jay and I were hard at work installing the stainless steel wall cladding to the new farm kitchen and I tell you, the two of us do really well in renovations together but the first hour or so of that journey testing our marriage but happy to report we got the hang of it and it’s looking great. As of today we’re almost done that part of the job.
The Farm:
We’re officially at the point where we’re feeding hay again which means our workload on the farm has increased dramatically but I’m loving this cooler weather mixed with the sunshine — This is my favourite time to farm.
The Kingfisher Farm Market Pop-Up Freezer:
Our little pop-up freezer located at Kingfisher Farm Market's market that happens each Tuesday until October. Get more details here.
Still a bit more time to enjoy their weekly market before it closes for the season. Remaining dates:
Oct. 7th from 11am — 6pm
Oct. 14th from 11am — 1pm
Oct. 21st from 11am — 1pm
Oct. 28th from 11am — 1pm
The Pet Feed Freezers:
We currently have some young quail in the freezers and made some raw beef dog food over the weekend.