Weekly Update: February 18th

The Butcher Shop:

We are officially (finally) restocked on cured chicken products including beautiful smoked whole chickens, chicken pepperoni, chicken farmers sausage, and a new Portuguese wine chorizo that is so fresh and a bit spicier than our previous smoked chorizo.

While there’s still some beef available in the farm store, we cut beef again in about 2 weeks.

Otherwise the butcher shop crew is cutting chicken today and finished up pork yesterday so we have lots in stock this week.

The Farm Kitchen:

Our next hot lunch day is happening on February 28th and on the menu is delicious pizzas made with our spicy Italian sausage. We got to test them this week and all our crew was raving about them!

Chef Adrian is bringing back one of his most popular (and my favourite) desserts this week, his tiramisu will be available starting Saturday.

This week, we released details on how you can gain confidence in the kitchen with new private cooking classes with Chef Adrian. Get those details here.

The Farm Store:

We have extended our hours in the farm store, we’re now open Monday to Friday from 10am to 4pm, open late to 8pm on Wednesday, and closed Sunday.

We’ve added a bunch of new retail products including more gluten-free options.

The Farm:

We’re preparing for our next batch of chicks to arrive to the farm so that means getting the barn ready to welcome them.

This time of the year we work hard to wrap up our year end and are taking a close look at the final expenses of 2025 — I’m in meetings today with both our bookkeeper and accountant.

The Pet Feed Freezers:

We’re currently fully restocked on beef raw dog food and have some stock of raw chicken dog food.