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Schacht Farm
July 2011 Newsletter
Greetings from Schacht Farm! We hope this finds you well, enjoying opportunities to get outside and play this summer. We have had a great start to the season with most things going somewhat according to what we planned this past winter.
Season Update
Our hens continue to be rotated around the home farm, and although they are handling the summer heat well, we still find ourselves short on eggs. I’m reminded at this time each year just how seasonal eggs really are. Our first two batches of broilers for the season have been processed and tucked away in the walk-in freezer while the third batch has just been moved from the brooder to the pasture. We are preparing the brooder (poultry nursery) for the 700 poults (baby turkeys) due to arrive next week. Once they are old enough to withstand the elements, they will be grazing at the south farm until processing time just before Thanksgiving. Orders can be placed here. Between the two farms we have 130 hogs out on pasture right now. Since pigs can’t sweat, keeping a wallow for them to cool themselves in is an important part of our management this time of year. With the abundance of rain this spring, we have ample forage for the cattle. We continue to graze them ahead of the poultry, using them as mowers to keep the forage short so the birds can maneuver through the pasture.
Open Farm Day
Interested in visiting the farm? Join us during our Fall Open Farm Day on Sunday, October 16, 3-5 p.m. Directions can be found here.
Ways to purchase
Below is a listing of the various ways we make our products available to customers. Let us know if you have questions about what may be the best option for your situation.
Individual cuts at the markets we currently attend:
* Bloomington Community Market- Every Saturday, April 3 through November 27, 8-1.
* Bardstown Road Market (Louisville)- Every Saturday, April through December, 8-12.
* Broad Ripple Farmers Market (Indianapolis)- Every Saturday, May 7 through November 12, 8-12.
Bundles:
* Pork Bundles- 10% off your order of 20 lbs. or more.
* Ground Beef Bundle- 10% off your order of 20 lbs or more.
Bulk:
* Whole or Half Hog- an average savings of $1/lb. compared to purchasing by the individual cut.
* Chicken- we take 10% off your order of $350 or more.
Community Supported Agriculture Program
Stores/Restaurants:
* Goose the Market (Indy) Find our pork belly in their Bacon of the Month Club and our eggs in their front cooler.
* Fermenti Artisan (Indy) Look for our turkey in their rotation of amazing sandwiches offered at various markets around Indy.
* Lennie’s Brew Pub (Bloomington) Find our chicken offered on their fabulous seasonal menu.
* The Pine Room Tavern (Nashville) Look for our chicken on the menu at this hidden jewel.
* Mayan Café (Louisville) Discover one of Bruce’s amazing new creations using our chicken, along with meats from many other great local producers.
Interesting Reading
If you have ever considered putting a “Michael Pollan for President” bumper sticker on your car or enjoy expanding your understanding of sustainable agricultural, you will likely find the writings of John Ikard, Professor Emeritus of Agricultural Economics at the University of Missouri, as fascinating as I do.
Pies!
Finally, fruit season has arrived. Whether you are making peach, raspberry, cherry, blueberry, or apple...pies are the perfect summer dessert. They are my absolute favorite thing to make and I admit, at times, it borders on obsession. My favorite crust recipe includes leaf lard, the fat from around the kidneys of a hog, praised by pastry chefs for making the most amazing crust. Leaf lard doesn't carry the porky scent that whole body lard does and it is super easy to render. We will have it available at the markets we attend until we run out.
Herb Rub Recipes
The Grassfed Gourmet Cookbook (Shannon Hayes) is a must-have. Below are my favorite herb rubs from the book. Whatever the cut or cooking method, these rubs are a nice, subtle complement to our pasture-based meats.
* Basic Herb Rub (great for pork or beef)- Combine 3 cloves chopped garlic, 1 tablespoon coarse salt, 2 teaspoons freshly ground black pepper, 1 tablespoon dried rosemary, and 2 teaspoons dried thyme.
* Barbecue Spice Rub (works well with pork, beef, or chicken)- ˝ cup chili powder, 3 tablespoons freshly ground black pepper, 4 tablespoons sugar, 3 tablespoons coarse salt, and 2 tablespoons paprika.
* Mustard Sage Rub (wonderful with pork)- 1 tablespoon dried sage, 2 teaspoons dried thyme, 1 tablespoon powdered mustard, 1 tablespoon coarse salt, and 1˝ teaspoons freshly ground black pepper.
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