Farm Journal 2/19/24

Notes from the Farm

Greg’s been busy in the barnyard; he’s rearranging pens and preparing for several of our sows to farrow.

Each year he improves the systems for the hogs (as they are continuously destroying everything behind him). This spring, we’ll have four farrowing areas for the sows. They each have their own 16’x16′ area, with shelter, bedding, food, and water. This allows the mamas to make their own nests and keeps the new born piglets in their respective enclosures. In the past, we’ve had a somewhat “open” farrowing system, where the sows can birth together and share litters. In theory, this is nice communal piglet rearing, but in reality, if the litters are more than a few days apart, the discrepancy in age becomes very apparent.

The bigger piglets, just a few days older, take advantage of the colostrum produced by the later farrowing moms. They hog down the good stuff, leaving the newborn piglets without their essential nutrient boost on the first days of their life. Then, the older gang of piglets will make their rounds through the numerous teats and drink the majority of the milk from all the mamas – leaving the youngest piglets to work harder for their food. This all leads to a slower growth rate, which results in more days until we send them to the butcher, which means more feed ….. which equals more cost in raising pigs.

This investment in time and planning will pay off in the end!

CSA sign up has started!

It’s time to start signing up for the 2024 CSA. I’ve opened up the Shares for FARM PICK UP (half and whole), SQUIRREL HILL (half and whole), and NORTHSIDE (half and whole). 

Get fresh organic produce right off our farm. We harvest fresh for Wednesday, Friday and Sunday distributions.

Time to sign up for the Spring Sausage Stuffer Share

Have you gone though your stock of sausages and bacon? We’re opening up The Spring Sausage Stuffer Pork Share, which has monthly distributions through March, April, and May. It’s only available for purchase through Feb 28th. 

Get the best deal on a 3 month pork subscription with a single payment of $249.

Each month, you will pick up: (at the farm or at our drop locations)

  • 4 lbs of Sausage
  • 4 lbs of Bacon

Sign up for the Spring Sausage Stuffer Share here.

Important: Ordering Information

Farm pick
 up to Wednesdays 3 – 7pm. We’ll have your order packed and set outside on the marble counter. Park across from the house, at the top of the land. Cross the lawn and look for the bag with your name. Frozen items will be in a white cooler. 

IMPORTANT: Please make sure you place a minimum order of $30 for delivery. 

Across from Frick Park Market in Point Breeze, this Saturday at 12:00 – 12:15 pm

Across from the Mayfly Market (Arch St) in Northside, this Saturday at 4:00 – 4:15 pm

Outside of Local Provisions in Fox Chapel – at the Plaza on Freeport Rd, this Saturday at 4:45 – 5:00 pm

Looking for a quick dinner?

Get some hot or Sweet Italian Sausage for this beans and pasta dish:

Pasta e Fagioli (of sorts)

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