Wednesday, March 31, 2010

Farm Tour is Full!

The Farm Tour and Potluck in the Pasture is full! Thanks so much y'all for a great response. We look forward to a great day. Pray for sunshine.

P.S. Here are two pictures taken yesterday at the farm. a patch of wild violets growing along the edge of one of the pastures and a photo of one of our Berkshire boars rooting around with a group of feeder pigs. Today we are seeding tomatoes, peppers, squash, etc.

Wednesday, March 17, 2010

Today's Garden work

We spent the afternoon working in the garden. Big Jeff (Poppy) and little Jeff drove the tractor. Hardy, Alena and I planted some more snow peas, sugar snap peas, arugula, bok choi, tatsoi, kohlrabi and radishes. We will be planting every day for the next two weeks. Potatoes need to go in the ground this week, but it might be Monday before we get to it. I'm also thinking about planting some fava beans.
This past fall, we planted ryegrass and grazing turnips in the main garden so the sheep could graze it over the winter and they could also fertilize the plot. Now, we are tilling up rows as we need them for planting. At the end of this summer, we will turn in a batch of feeder pigs with their nice rototiller noses into the garden plot to have a feast before we plant the winter grazing next fall. I'm also going to try some "weeder geese" and ducks this summer to see how they do. The geese are supposed to help with weeds and the ducks are supposed to help with bugs. I wish something would eat the potato bugs. They are the most formidable pests to deal with. Will post how that goes.

Only 15 spots left on the Farm Tour

Don't wait too late to sign up!

Saturday, March 13, 2010

Happenings from the Meadow 3/13/2010

Jeffy, Hardy and John spent the day working in the garden. Peas are in the ground.

Pictured here, are some brand new baby pigs snuggling up in their nesting box. The pigs have a box with a heat lamp to help keep them warm the first week of life. The can go in and out of their nesting box to get with the sow and nurse. After the first couple of weeks, they will head out to pasture. We had 3 sows have pigs this week. One of the sows, it was her first time. She had a rough labor and seven of her pigs were stillborn. But she has two very nice piglets.
One sow had 12 and one sow had nine pigs.

Thursday, March 11, 2010

Update on Farm Tour and Produce CSA

We already have 11 people signed up for the Farm Tour. There are only 39 more spaces. So, sign up early to ensure a place.

Also, the Produce CSA is 1/2 full. Don't forget to sign up early so that you can get your box of veggies.

If we can get into the field tomorrow, we are planting beets, radishes and cabbages.

Monday, March 8, 2010

What's Happening on the Farm - Monday 3/8/2010

We spent the afternoon working in the garden. The weather was beautiful. The kids even had on shorts. We planted spring onions, broccoli, broccoli raab,rainbow chard and spinach. Also went to check on the 9 new baby pigs and the baby rabbits. We'll be very busy this week in the garden as it is supposed to be beautiful and warm. Spring feels like it is here. We went scrounging around in one of the beds from last year and found Leeks. I had forgotten that we had even planted them. We'll see how they finish out. Hopefully we will be able to have a few Leeks in the CSA boxes. Daddy trimmed the grapevines over the weekend. Raymond trimmed the Peach trees.
There is so much work to do even just trying to clean up all the mess from winter. Dragging the paths to level ruts where we got stuck. Making repairs on equipment, etc.
Subscriptions for the Produce CSA are coming in fast. Slots are filling quickly. So, if you want to sign up, please do so soon.
Also, don't forget the farm tour. There is only room for 50 guests and reservations are coming in. Thanks so much to all our friends for helping us to change the face of agriculture to one that is more socially just and for supporting our children in their garden endeavor. Each one of you are personally responsible for helping to bring about a new generation, a "Nation of Farmers", helping to make farming a respectable job again. Many Thanks!

Tuesday, March 2, 2010

Heritage American Devon/Angus Beef Boxes

Grass-based diet, Dry-aged for 3 weeks
Did you know that the standard for commodity beef is wet-aging? Beeves are processed and cut into primals, then cryovacuumed. This wet-aging process can be a prime breeding ground for E.coli. We don't do this. Our beeves are slaughtered and the carcasses are dry-aged for three weeks before the carcasses are ever cut-up. The water conductivity levels on these carcasses are very low, therefore not very conducive to the growth of E.coli. Yes, we lose some carcass weight by aging this way but we think it is worth it. Afterall, the goal is not maximizing profit but producing clean food that we want to feed our family and yours.
Small box: $55.00
• 1 Chuck Roast
• 1 Sirloin Tip or Shoulder Roast
• 1 package of Stir Fry
• 5 lb Ground Beef
Large Box: $75.00
• 2 T-Bone Steaks
• 1 Roast (Shoulder or Chuck)
• 1 package Osso Bucco
• 5 lb Ground Beef
• 1 package Cube Steak

Beef Best Value Packages
1/4 of a Beef: $5.75/lb
1/2 of a Beef: $5.50/lb


Rainbow Meadow Farms Tour and "Potluck in the Pasture"

Come out and join our family, visit the animals and build the bonds of community

Where:Snow Hill, NC
When: Saturday May 1, 2010
Time: 12:30pm-4:30pm
Cost: $10.00, all children 5 and younger are free
Tour: 2 hours
Dinner: 3pm
Co-sponsored by Slow Foods Down East
Reservation seating for 50 guests

or Contact: Genell Pridgen

Info: Rainbow Meadow Farms is a 264 year old, family-owned, multi-generational, pasture-based, local farm in Greene County, NC.
We produce:
Salad Bar Beef
Pastured Pork
Salad Bar Lamb
Pastured Poultry (Eggs, Broilers, Turkeys, Ducks, Guineas)
Forage-fed Rabbits
CSA garden

Dinner info: Barbequed Pork, Lamb and Beef - meats provided by Rainbow Meadow Farms.
You are asked to bring a potluck dish that includes a locally grown ingredient and a small sign identifying the dish and the local ingredient.

March 2010 Specials and Family Value Boxes

Skinless Boneless Chicken Breast 5 lb - $6.50/lb (normally $8.99/lb)
Chicken Leg Quarters 5 lb - $3.50/lb (normally $3.99/lb)
Skinless Boneless Thighs 5 lb - $5.50/lb (normally $6.99/lb)
Curry Chicken Sausage (new flavor - fully cooked) $7.99/lb - normally $8.99/lb

Italian Lamb Sausage $7.99/lb - normally $8.99/lb
Lamb Riblets (great for soups, middle eastern dishes) 2 lb or more $4.00/lb (Normally $5.00/lb)
Ground Lamb 3 lb or more - $7.50/lb (normally $8.50/lb)

St. Louis Ribs (approx. 4 lbs each) $6.00/lb (normally $7.00/lb) (while supplies last)
Neckbones (great for crockpot) $1.50/lb (normally $2.00/lb)
Pork Riblets (for soup or crockpot Barbeque) $3.00/lb (normally $6.00/lb
Bulk Sausage (not links) (flavors are Mild Breakfast, Hot Breakfast, Ground Pork, Chorizo) 3 lbs or more - $5.00/lb (normally $5.50/lb)

Whole Duck (about 5 lbs each) $7.00/lb

Easter Specials:

Heritage Turkeys $5.00/lb? (normally $7.00/lb)
Applewood Smoked Ham - $6.00/lb (about 4 lbs - normally $7.50/lb)
Fresh Hams $4.00/lb (normally $5.50/lb)

1 Whole Chicken (about 3 lbs)
3 packages Chicken Leg Quarters
2 packages of Pork Sausages - (Can be substituted for Ground Pork or Ground Chicken)
1 package of Pork Riblets
1 package of Italian Lamb Sausage
1 package of Curry Chicken Sausage (will substitute for another chicken sausage flavor if we run out)

1 Whole Chicken (about 3 lbs)
1 lb Skinless Boneless Chicken Breast
3 lbs of Pork Sausages (can be substituted for Ground Pork or Ground Chicken)
1 package of Pork Chops (2 each)
1 package of Lamb Riblets
1 package of Ground Lamb
1 pack of Sweet Italian Chicken Sausage w/ Red Peppers and Parmesan Cheese (will substitute for another chicken sausage flavor if we run out)

(Choose from Sausage Varieties: Mild Breakfast (link or bulk), Hot Breakfast bulk, Maple Breakfast links, Sweet Italian link, Hot Italian Link, Bratwurst link, Chorizo bulk )

2010 Produce and Meat CSA's are open for enrollment

Brrr! It has been a cold, wet winter. We have kept busy everyday trying to ensure that all the new baby lambs, chicks, and pigs are warm and eating well. Currently, we have 6 bottle lambs and lots of lambs nursing their mothers. Three sows are ready to farrow, just as we are moving a litter of 12 pigs out of the gestation pen to the winter nursery. We have had to feed a lot of hay this winter because it was so wet and cold that the last of the winter grass that we planted didn't come up. I suspect that the seeds rotted in the ground. The weather is still cold but we've had a few days over the last week or so that give me hope that Spring is just around the corner.

Hardy and Alena are growing a CSA garden again this year. Wet, cold weather has delayed our planting. But, the land is disked and cultivated. We will be bedding rows and planting by the end of the week. Due to the cold weather, it appears that the Produce CSA boxes will not start until late April or the first week of May. Spring seeds are in and we will be planting lots of lettuces, mesclun, greens, spring onions, radishes, beets, carrots, snow peas, sugar snap peas, and potatoes.

Shares are filling quickly for the Produce CSA, so contact us soon if interested. You may sign up via our website,, or contact us directly at and we will send the forms to you. The Meat CSA has a rolling enrollment and you can sign up for a 6-month period at your convenience. Hardy, Alena and all of our family look forward to helping you enjoy the blessings of seasonality and the joy of cooking at home. We see our mission as not only providing healthy food but in building community. We look forward to serving you.