by Pete on October 9th, 2012

It's been a great season growing our largest ever group of Mangalitsas (aka, Wooly Pigs!) !!  With the help of our quasi-employee and friend Jared, we raised eight Wooly's this season, most of them at his farm at an undisclosed location close to Concord.  Tomorrow, four of them head off to heaven and we have been grateful to have shared time with them over the past many  months.  These are rare pigs originally from Hungary and with few being grown in the U.S., we find ourselves lucky to have the opportunity to know them.  Below is a small sample of some photos from this season. 
Should anyone be interested in discovering the culinary delights of these wonderful beasts, contact our partner restaurants:
Bondir, chef Jason Bond
EVOO, chef Peter McCarthy
Beacon Hill Bistro, chef Josh Lewin
Tomasso Trattoria, chef Neil Rogers

by Pete on September 28th, 2012

The October Hog Harvest is almost here!  We have a couple of groups of pigs which have been growing beautifully and are nearing their target weights.  For those purchasing whole pigs we have a group slightly smaller then last years which can be seen below.  They are mainly Tamworth and Large Blacks with a little Old Spot mixed in.  They have lived a stress-free life wandering the fields, chilling out under the cool pine trees and taking mud baths to their hearts content.  Needless to say they are beautiful and healthy! 

The pigs are now being fed our secret custom certified-organic ration which contains mainly barley, a bit of corn, and some wheat (soy-free!).  This ration along with the green forage the pigs enjoy improves the overall quality of the pork and ensures a clean and firmer fat.

The photos below were captured on Sept 27, 2012

note:  see our new greenhouse being built - should be finished by next week - we hope to have greens for sale this coming winter!

by Pete on July 5th, 2012

We can hardly believe it's approaching mid-summer already!  Our 2nd harvest of tasty pasture-raised chickens is scheduled for next weekend and we have our first round of pigs set for harvest for early next month.  Eggs have been plentiful this season with our new flock of hens and the rabbits are, well...breeding like rabbits!  It's been a great and busy season so far and no doubt it will continue unabated until frost in October. 


Pasture-raised, organic-fed hens at White Pond Field

New for this season - we have moved our entire flock of over 600 hens, and all their mobile coops, up to the field adjacent to White's Pond on Plainview Road.  For those who have missed seeing the birds on the large pasture near the Verrill Farm stand, and wondered where they went - head up  to White's Pond and you will see them loving their new field.  We moved fields because it was time to spread the fertility around as well as try some new ground.  We planted a new pasture of white clover and grasses last season and it grew in just great this spring.  The field is generally dry and stony but due to regular rainfall the clover has thrived - as have the birds.  We've been moving the wagons forward every two days to spread fertility (the chicken poop!) and to reduce impact in any one area to a minimum.  We want the grass and clovers to regrow so we can graze again.  The hens love to eat clover and it creates the most fantastic tasting eggs with deep deep deep orange yolks!  We're on our second trip around the field and plan to keep moving as long as the pasture remains in good shape. 

Forage-finished rabbits!

This year we have finally begun trialing rabbits on pasture!  This has long been a goal of ours and this season we made it happen.  We are still just in trials but so far reaction has been very positive.  The bunnies are taking at least two additional weeks to grow-out but we've had reports from 80 Thoreau (a concord restaurant) that the bunnies are really flavorful (ie, tasty!) and have excellent moisture while also being quite lean.  A win-win!

Pastured Piggies!

We love our pigs!  This season we are growing a few groups of pigs both here on the farm and at an undisclosed location at our friends farm.   Our first harvest will be in early August so we can re-stock the mini-store and begin to distribute some early samplers for folks who are eager to begin diving into some tasty pork. 

The Wooly Pigs are doing great and are much fun to have on the farm.  Most will be sold to Boston-area restaurants beginning in October - and we'll post more info on which restaurants to head to if you are keen on trying these amazingly tasty animals. 

Pasture-raised, Organic-fed Meat Chickens

The birds are growing great!  For the second season in a row we are growing the birds on Soutter Field (the cow pasture) on Sudbury Road, near Route 2.  It's been a great field for us and the birds and we hope to continued access for years to come!  As you can see in the lower image, the fertilizer (poop) from the birds really helps the pasture grow.  The birds are great for the fertility of the field, and this in turn provides improved forage for the cows.  Another win-win!

Next week we'll be processing our 2nd round (of 5) of birds and so far, they are looking to size up perfectly.  The weather, while hot, has been cooperating well after a rough start to the season.  We had some cold and wet weather for awhile in the earl spring, and then a fisher cat attacked all the coops dragging over a dozen birds to their premature demise.  We've since battened the coops up better and are now sorrounding the coops with electrified poultry netting.  Alot more management time but we need to keep the birds safe and sound!

by Pete on April 22nd, 2012

Woolys pigs are here!  After a couple of years without Mangalitsa pigs on the farm, we are happy to announce they have returned!  We'll be custom growing a small group of Mangalitsas for our good friend and star chef Jason Bond as well as our other wonderful and dedicated local chef friend, Peter McCarthy at EVOO in Cambridge.  We have a few extra Wooly's this season for any chef or individual interested.  Email us if you wish to learn more about these amazing pigs!

by Pete on April 1st, 2012

After spending several months in and around the greenhouses for the winter, then hens are back on grass.  We moved them out two weeks ago and they are making up for lost time eating lots of tender rye-grass shoots.  The yolks are already that deep-orange color that make our eggs so tasty.

For now, the birds will range on land which was seeded last fall to winter rye.  The rye is a fast growing green cover crop which will eventually be tilled and turned into the soil to provide organic matter and nourishment to a vegetable crop.  We like the birds to graze rye because this time of year it is very tender and plentiful.  The perennial pastures still need time to green-up and get growing plus we don't like to impact the pastures with our livestock before they are ready with their spring lush growth.

Eggs (9)
MPPU (4)
Pigs (16)
store (1)
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