Market

Our Market at the farm is open seven days a week, currently from 8am to 5pm, and by appointment (231)-879-3814 or 231-518-4347.  Hours fluctuate slightly with the season.  The best way to contact us is by email: morganicfarmcsa@gmail.com

Our address is:  Morganic Farm, 8040 M 113 E, Fife Lake, MI

If you’re using google maps to find us, entering Morganic Farm will get you here great, our address does not work well with google maps.

(Only 30 minutes from Traverse City, and about 8 miles from Kingsley.)

We can also take your order to our Traverse City pick-up location.  Pick up day is on Friday’s from 6-7pm at Seung-ni Martial Art’s and Fit Club on Three Mile Road, South of Airport Road and North of Hammond Rd, across from Grand Traverse Academy.

Currently available at our Market

All of our products are Non-GMO, and none of our animals are given chemicals such as growth hormones, antibiotics, vaccines, etc… All of our animals spend their lives with access to the outside year round.  (Out of stock items are pink- these can be ordered  here.):

Order online and put down deposits for all our items here.

Free Range Eggs – please call ahead 12-24 hours for all eggs or place an order.  The best days for drive-by eggs are Saturday and Sunday.

Chicken Eggs $5/dozen
Duck Eggs $5.50/dozen
Quail Eggs $6/dozen 

Pastured Heritage Pork by the cut:

  • Tenderloin $14/lb
  • Brats (pineapple, beer) $8/lb
  • Smoked Ham slices and Bacon $8/lb
  • Pork chops, Steaks and Roasts $7/lb
  • Smoked Hocks and Bulk Sausage (Maple Breakfast, Spicy Italian, Sweet Italian, Chirrizo) $6/lb
  • Ribs and Ground pork $5/lb
  • Leaf Lard $3/lb
  • Back Fat $2/lb

All chicken, turkey, duck, quail and rabbit must be pre-ordered.

Chicken Red Rangers $4/pound –  Order by spring of 2017 if you would like to order chickens.  

Soup Chickens – Laying breeds $2.50/pound- available by order, starting in June.  These birds will be tough and stringy and not very big, but will make excellent chicken soup with their bones for nutritious  bone broth.

Broad Breasted Turkey $4/pound-ready now!

Quail $5/each,  pre-order one here.

Rabbit Meat — $5/pound, pre-order one here.  Rabbits can be ordered almost any time of year.

Pastured Heritage Pork-Spring Sale on Wholes and Halves

  • Sale Price $2.50/pound $4/pound whole hog – hanging weight of processed hog packaged*
  • Sale Price $3/pound $4.50/pound half hog – hanging weight of processed hog packaged*
*see below for additional information about hanging weight.

Place your order for a whole or half hog, then complete the Custom Butchering Form.  Please plan 2-4 weeks in advance of needing your pig as we need to schedule with our processor.  Curing bacon and ham takes at least 2 weeks after killing.  A $100 deposit is required before we take the pig to the processor.  You can pay your deposit online when you place your order.

Whole hogs for Pig Roasts

Email us for availability of sizes appropriate for pig roasts. Two weeks notice is required to schedule with processor after we receive your deposit.  A $100 deposit is required before taking your pig to the processor.  Complete the Custom Butchering Form to order a whole hog for a pig roast.

Once your pig is at the processor we’ll get the exact weight and you can settle with us at $3.50/lb hanging weight, then pick your hog up directly from the processor.  You pay the processor $100 for killing, scalding and scraping and preparing it how you want for your pig roast.  *****RRR is no longer scalding and scraping pigs.  They can skin your pig or leave the skin and hair on–neither of which is ideal for pig roasts.******  

Custom Butchering Form

Pre-orders

We raise a limited number of animals during the growing season.  To be sure they are available to you, we suggest placing an order, especially for larger purchases such as a year’s worth of chickens.  Orders for chickens and turkeys are best submitted in early spring, but are available while supplies last.

*Additional information about hanging weight:  Hanging weight does not include organs, skin, feet or head.  Hanging weight does include fat and bone.

Our hogs are a hybrid between two heritage breeds, the Mulefoot hogs known for it’s exceptional tasting marbled meat and Herefords a meat type hog.