Pre-Market Note for Saturday, August 12

Good morning,

Just a brief note before applying the accelerator–

Hope to see you all this morning.  Not sure who ordered the sprinkles but they are supposed to wane around 8am.  This is all good.  High (in Fife Lake) of only 73 today and low tonight of 49?  Wow…sorry–easily distracted.

I have three jars of recently rendered leaf lard available.  Four sold Wednesday.  John–if you are reading this–I hope you got my message and hope to see you today. 🙂

I am sold out of regular rendered lard.  However I have thawed about eight more pounds and will begin rendering that when I get back from the market today.  From 2pm Saturday until bedtime Sunday I really need to and try to crank out whatever I can–because once Monday hits it’s more or less all over. 🙂

I will also be processing the rest of my male quail this weekend.  That should create about twenty to thirty birds for consumption.  Ten are already spoken for.  The rest should appear at the Wednesday market.

A turkey moved last week–so I will have another one today.  It’s 10.25 pounds (@ $4/lb).  A beautiful-looking bird.  I will also have stewing hens available.

I will only have four dozen ducks eggs.  Alas, the ducks have begun to molt.  They should be putting out 20-30 eggs per day.  Yesterday I got three.  So please come early if you want duck eggs.  A couple dozen have some humongous eggs in them.  If you angle the lid just right and slide it a little forward or outward as you close them you can kind of wrap that mache lid around the huge egg and close the carton safely.  I will continue to sample quail eggs like crazy as long as they are producing more than I typically sell (which means 4-8 dozen per market).  Please come by and do not be shy about inquiring about the quail eggs and sampling them. 🙂  I and thus you should be good with chicken eggs for the foreseeable future. 🙂

That brings us to pork cuts.  I am bringing a nice selection of sausages, bacon, various roasts, one tenderloin, chops, ribs, and something I really love and have ordered more of–pork steaks.  This is essentially a roast sliced up.  They are awesome to work with and yield more meat than the chops.  I also have two packages of brats.  From what I can tell these might be my last two packages for a couple of weeks.  Finn and I got two pigs loaded up and off to RRR Thursday.  One of them is a market cut pig so will have more brats coming.

So time to grab snacks and coffee and ramble on down the road to the Sara Hardy.  See you soon!


Published by Morganic Permaculture Farm

A 30-acre permaculture farm near Fife Lake, Michigan, operated and facilitated by Stuart Kunkle. Utilizing and filtering through permaculture ethics and principles the raising of pastured, non-gmo supplemented, heritage pigs, chickens, rabbits, goats, sheep, ducks, and quail.

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