Ok so those of you who know what goes into making a cow into a cute little paper wrapped package in your freezer feel free to skip the later half of this message and just let me know if you want to order some beef via phone, email, or snail mail. (Contact info below.) Our price for the two cows we are doing this year is $4/lb for meat. We only have 2 cows this year and will sell them in 1/4's, but feel free to go together with some one else if 175-ish lbs of beef is too much for you and your family. You will work directly with the butcher to pick your preferred cuts. The estimated date of butcher is Saturday January 2nd, and meat should be cut and wrapped by or around the 16th. I have more people on my list than I have portions of cow so it will be first come first served this time, so get your orders and deposits (25% to reserve your portion) in as soon as you know what you want. Feel free to call or email me with any questions.
For those of you who are learning about all this stuff concerning cows here is some of the nitty gritty of what goes into your beef. In our case the cows eat grass of all shapes, sizes, colors, and varieties in our delightful pature in snohomish and gain approximately 2lbs a day. They get a bit of Shaklee Basic H for worming two times a year with water, and have a constant supply of free choice salt and Thorvin Kelp for mineral supplements as they have the craving. In the fall and winter the grass will not be able to grow at a rate that is sustainable for all of the chomping these steers like to do in a day so we will begin to supplement their diet with some grass hay, and the occasional peach, pear, apple or other left over tree fruit that comes our way from a wholesome source. In late October or early November we will switch from grass hay to alfalfa (a legume) to hopefully ensure that your beef is tasty and tender when butchered. In early January we will butcher the cows and they will be taken to the butcher's freezer to age 10-14 days for tenderness. Then they are cut to order and wrapped in neat paper packages suitable for your home freezer and future meals throughout the year.
Ok so that is the info I have for now. Please feel free to call or write with any questions or comments you may have.
Sincerely,
Susan
(425)508-9799
firsthandfood@yahoo.com
PO Box 1057
Snohomish, WA 98291
Wednesday, September 30, 2009
Saturday, September 12, 2009
Busy
For those of you I have contact info for, you know I've been busy canning fruit. And maybe so have you. Thus no posts for a while. I am nearly done... there was a lot of fruit. There may be apples still to come if anyone wants to buy them by the box. I am talking to a friend who grows them organically on the east side and will be planting some trees of my own this fall as well.
Next on the agenda is figuring out prices for Beef (and hay), and coming up with the processing dates for those big boys. It seems everyone I have talked to wants some but we will only have 7 - 1/8 cow portions to sell so it will be first come first served. We estimate the slaughter to be sometime in January. The cows at slaughter should be around 1000lbs or more and we have to charge by hanging weight of which about 80% should be what you take home and put in your freezer. (not that we've done this before, but this is info from the butcher who has a pretty good idea of what to expect). We will know our prices and be ready for deposits and committed orders a month or two prior to slaughter and IF YOU ARE INTERESTED CHECK BACK AT THAT TIME OR SEND ME AN EMAIL AND I'LL DO MY BEST TO NOTIFY YOU AHEAD OF TIME OF OUR SCHEDULED SLAUGHTER AND SIGN UP DATES. You will be able to talk directly to the butcher here in Snohomish and pick what cuts of meat you prefer depending on your order ahead of time. Feel free to call or email with questions anytime. That is all for now. Enjoy the sunshine everyone.
Susan
Next on the agenda is figuring out prices for Beef (and hay), and coming up with the processing dates for those big boys. It seems everyone I have talked to wants some but we will only have 7 - 1/8 cow portions to sell so it will be first come first served. We estimate the slaughter to be sometime in January. The cows at slaughter should be around 1000lbs or more and we have to charge by hanging weight of which about 80% should be what you take home and put in your freezer. (not that we've done this before, but this is info from the butcher who has a pretty good idea of what to expect). We will know our prices and be ready for deposits and committed orders a month or two prior to slaughter and IF YOU ARE INTERESTED CHECK BACK AT THAT TIME OR SEND ME AN EMAIL AND I'LL DO MY BEST TO NOTIFY YOU AHEAD OF TIME OF OUR SCHEDULED SLAUGHTER AND SIGN UP DATES. You will be able to talk directly to the butcher here in Snohomish and pick what cuts of meat you prefer depending on your order ahead of time. Feel free to call or email with questions anytime. That is all for now. Enjoy the sunshine everyone.
Susan
Thursday, August 6, 2009
Green Beans
The green beans are ready NOW! I went to the garden expecting to see the little one inch starts of my beans growing ever so slowly it seemed, and low and behold they were ready. Thank you sunshine for some great, long, plump, bright green beans. I don't know about you but these are some of the vegetables I love to eat all year around and nothing beats eating 'home canned' beans in the middle of winter. If you don't know how to can or have not tried these you are missing out. If you want some green beans my Mom's garden in Puyallup is producing abundantly this year and she is selling her excess beans for $2/lb fresh. These are very good, and I've just spent a day canning 31 lbs of them (see photo of the first batch). The grocery store here is selling organic green beans for $2.59/lb and non-organic for $1.59/lb.
For canning purposes it takes about 1 lb of green beans to fill a quart jar. If you think of how much you get of the store bought canned beans, the cost works out pretty economically, the flavor is superior, you can use the jars again and again, AND you know what you are eating, really. Personally I like at least 52 jars a year (one for each week) in my pantry and work them regularly into my menu plan for our family of 4. I've given a few jars away this year as 'samples' and gifts too so am planning to make a few extra this time around so I can continue sharing and promoting a good thing. If you are interested in buying some from Puyallup send me an email and we can arrange a delivery. If you need help getting started with canning I can probably help there too. Enjoy the cooler weather.
Friday, July 24, 2009
Come and get-um
Come and get your chickens! We are finishing them tomorrow (nearly today as I write this). The process is as follows for those who have ordered but need more info or details.
If you want to see the processing/butchering feel free to come by in the early morning, we are starting at 7am and have 30 to work through total. There will be a little set-up initially but then the feathers will be flying. For those who are just wanting to pick them up and go, come late morning or early to mid-afternoon. Your birds will be waiting for you in a cool ice water tub by then; clean and ready to be bagged up, weighed, paid for and taken home.
If you have a long drive you might want to bring a cooler, or tub, otherwise just be sure to refridgerate your bird so it gets cool all the way through before you cook it up. If you do not fully cool the bird after processing, the meat will tend to be much tougher and pretty chewy overall, which can detract from the great chicken taste. Also, our birds are pastured so they will have some differences from your typical store bought bird. The first difference is a lot more nutrition and instead of white, the little fat that is on our birds is more yellow due to the consumption of greens in the fields, and exposure to the 'real' sun - go vitamin D. The second thing to note is that due to the difference in 'lifestyle' that these birds have had they will probably taste the best and retain much of this added natural nutrition when cooked slowly on lower heat. We barbequed our birds last weekend, and they turned out fine but all the literature I've read lately is saying a slow cooked natural bird is better than anything one has had before, so I'll pass that along to you and hope you have the chance to enjoy this somewhat rare treat.
Thank you all for your response to the chicken project this summer and please give us some feed back once you've had a chance to enjoy your bird. We will do this again next year if people are still interested and satisfied with the results. I'll probably post something in the early spring again to remind you of it, but would love to know how it went while the taste is still making your mouth water.
Also: On another note, I am looking into scheduling a canning seminar of sorts to occur in the next few weeks if anyone is interested in learning about pressure canning please let me know. So far I have a group of three that might do it and a small group is nice but we could probably have a couple more and still get all our questions answered and a bit of experience. Shoot me a note if you would want to come.
thank you and good night. :)
If you want to see the processing/butchering feel free to come by in the early morning, we are starting at 7am and have 30 to work through total. There will be a little set-up initially but then the feathers will be flying. For those who are just wanting to pick them up and go, come late morning or early to mid-afternoon. Your birds will be waiting for you in a cool ice water tub by then; clean and ready to be bagged up, weighed, paid for and taken home.
If you have a long drive you might want to bring a cooler, or tub, otherwise just be sure to refridgerate your bird so it gets cool all the way through before you cook it up. If you do not fully cool the bird after processing, the meat will tend to be much tougher and pretty chewy overall, which can detract from the great chicken taste. Also, our birds are pastured so they will have some differences from your typical store bought bird. The first difference is a lot more nutrition and instead of white, the little fat that is on our birds is more yellow due to the consumption of greens in the fields, and exposure to the 'real' sun - go vitamin D. The second thing to note is that due to the difference in 'lifestyle' that these birds have had they will probably taste the best and retain much of this added natural nutrition when cooked slowly on lower heat. We barbequed our birds last weekend, and they turned out fine but all the literature I've read lately is saying a slow cooked natural bird is better than anything one has had before, so I'll pass that along to you and hope you have the chance to enjoy this somewhat rare treat.
Thank you all for your response to the chicken project this summer and please give us some feed back once you've had a chance to enjoy your bird. We will do this again next year if people are still interested and satisfied with the results. I'll probably post something in the early spring again to remind you of it, but would love to know how it went while the taste is still making your mouth water.
Also: On another note, I am looking into scheduling a canning seminar of sorts to occur in the next few weeks if anyone is interested in learning about pressure canning please let me know. So far I have a group of three that might do it and a small group is nice but we could probably have a couple more and still get all our questions answered and a bit of experience. Shoot me a note if you would want to come.
thank you and good night. :)
Monday, July 20, 2009
Growing
Growing ~ my green house is fully constructed now and ready for some dirt... well, first some water, then some power, then some dirt and rocks. I am hoping to figure out how to grow things through out the winter so we might have some fresh vegetables and maybe some fruit this winter and early next spring. After this weekend when the chickens will be finished I will be putting more attention on the garden and then the greenhouse as cooler weather approaches. It is such a nice space to be in even now as bare as it is, I can't wait to fill it with plants.
The results of our Chicken Dinner are in. The processing was not nearly as smelly, nor disgusting as I had braced myself for. It was actually pretty interesting and humane in the sense that death for the chickens was quick and quiet once we figured out the make shift 'killing cone'. Plucking by hand was a bit tedious but it went well and didn't take too long. Once they were ready, Andy and friend Joe carved them up and mixed up a special sauce before we put them on the BBQ. They were about 3.5 lbs in the end and tasty. We are excited to hone our skills with our more experienced friends Nick and Ivan helping next weekend.
If you want a more detailed story let me know, it really was an interesting process. Enjoy the sunshine everyone.
Friday, July 17, 2009
2 Chicken dinners
PHOTO: These are the dinner birds about 2 weeks ago, running around on fresh grass in the chicken tractor, on the cow pasture. The bucket on top keeps them watered, and the trough in the back is for their food. They love getting on new grass 2x or more each day to peck up bugs and tender plants on every square inch. They are much bigger even now.
Tomorrow is the day that two of our delicious and nutritious chickens will meet their end. To sort of test the waters we will be learning to 'process' on them this weekend in preparation for the processing of our whole flock next weekend. If you have not signed up for one, and would like to try a fresh homegrown bird please send me an email or letter or give me a call in the next week, they are ALL going to meet this same fate next Saturday and will end up in my freezer or yours that afternoon. They need to be picked up on the day of slaughter and must be pre-sold (while still alive that is) so get your orders in.
I will post in a few days to let you know how tasty they are going to be as well as the approximate weight you can expect per bird. They are selling for $3/lb. and we are only selling a total of 25 this year since we are still figuring out how much of a market there is for chickens and what it takes to grow them well. Have a wonderful weekend everyone.
Thursday, July 9, 2009
Jam and Green beans
The berries are ready... all over I see the signs for 'U-pick' farms. I hope you are gathering up as much as you have room for and planning to enjoy for another year. My favorite use; besides eating them fresh and ripe, is Jam. If you have never made jam yourself, you are missing out. Home made jam is truly different from what you get at the grocery in so many ways and if you make it yourself you are going to know first hand what you are eating and feeding to your family.
Making jam or jelly is really pretty simple and doesn't take much time, it is relatively inexpensive to start and if you need some help or equipment let me know, maybe we could share. You can also reuse your jars this way as well and save a few more inches of landfill space for some diapers or something. If anyone is interested in making a batch together let me know, some of us are visual/experience type learners, vs. those who just read the package of sure-jell and get it right off the bat. Either way I would love to teach/work together and create more wholesome first hand food and this is a great way to start learning to can.
Also, my mom's green beans are nearly ready... for those of you who have sampled these feel free to share your satisfaction and delight. These are literally what I ask for at Christmas for my present, a case of her canned green beans. They are delicious. My mom has graciously agreed to sell her surplus this year to interested people that want them for canning or just to eat fresh. If you are interested in purchasing some let me know and I'll give you the details and take orders over email.
That is all for now. I hope you are enjoying the cooler weather for a few days.
Jamming,
Susan
Making jam or jelly is really pretty simple and doesn't take much time, it is relatively inexpensive to start and if you need some help or equipment let me know, maybe we could share. You can also reuse your jars this way as well and save a few more inches of landfill space for some diapers or something. If anyone is interested in making a batch together let me know, some of us are visual/experience type learners, vs. those who just read the package of sure-jell and get it right off the bat. Either way I would love to teach/work together and create more wholesome first hand food and this is a great way to start learning to can.
Also, my mom's green beans are nearly ready... for those of you who have sampled these feel free to share your satisfaction and delight. These are literally what I ask for at Christmas for my present, a case of her canned green beans. They are delicious. My mom has graciously agreed to sell her surplus this year to interested people that want them for canning or just to eat fresh. If you are interested in purchasing some let me know and I'll give you the details and take orders over email.
That is all for now. I hope you are enjoying the cooler weather for a few days.
Jamming,
Susan
Thursday, July 2, 2009
The First Post
Hooray! I figured it out... this is easier than I thought, making a post that is... Thank you Tammy for helping me and for this beautiful blog. It is getting late and I've had a busy day working with friend Maureen on the garden so I'll keep this short and sweet.
I want to say thank you to everyone for all of your interest and encouragment. It is always nice to be affirmed when starting a new venture. Your emails and visits have been great. I look forward to learning and growing with many of you.
Next, CHICKENS! Our double breasted broiler birds are growing like crazy and will be ready to go home with you in about 3-4 weeks. We are going to charge $3/lb for this first batch which is our 'cost' to produce them at this time. They are expected to be about 4lbs each after they are 'processed'/butchered. There will only be 25 of them for sale so don't wait to get your order in.
That is all for now. I'll try to get some pictures up soon of the garden, cows, Layers and broilers so you can all see how things are growing. :)
I want to say thank you to everyone for all of your interest and encouragment. It is always nice to be affirmed when starting a new venture. Your emails and visits have been great. I look forward to learning and growing with many of you.
Next, CHICKENS! Our double breasted broiler birds are growing like crazy and will be ready to go home with you in about 3-4 weeks. We are going to charge $3/lb for this first batch which is our 'cost' to produce them at this time. They are expected to be about 4lbs each after they are 'processed'/butchered. There will only be 25 of them for sale so don't wait to get your order in.
That is all for now. I'll try to get some pictures up soon of the garden, cows, Layers and broilers so you can all see how things are growing. :)
Tuesday, June 16, 2009
Welcome to First Hand Food!
Welcome to the official site of First Hand Food.
This is where you can find information about buying food ‘first hand’ from the farm. This year we are producing a variety of vegetables, chickens (for meat), and grass-fed red angus beef.
Why Would You Buy Food From Us?
After learning about the processes that most food goes through to get to our table, we were inspired to find new ways to sustain ourselves that are healthier and more natural. When you buy vegetables, chicken and grass-fed beef from First Hand Food, not only will you know where your food came from, you'll also be making an investment in your family's health and future.
Why Visit this Site?
Our goal is to help you understand how and why we added this element of chores and responsibilities to our already full lives, and be inspired to learn how to incorporate some of these ideas in your own backyard. And we'll have some pictures and anecdotes of what's happening on the farm at First Hand Food.
Resources to explore:
Books:
Animal Vegetable Miracle, by Barbara Kingsolver
The Omnivore’s Dilema, by Michael Pollan
Growing Vegetables West of the Cascades, by Steve Solomon
Organic Gardening West of the Cascades, by Steve Solomon
Rodale's Organic Gardening Encyclopedia
Salad Bar Beef, by Joel Salatin
Pastured Poultry, by Joel Salatin
Websites
www.eatwild.com
www.slowfood.com
Documentaries
King Corn, Ian Cheney & Curt Ellis (DVD or Netflix)
The Future of Food, (hulu.com: documentary channel)
How Can You Buy Your Food From Us?
We are not a big operation. Just a husband and wife team with a small family and all the typical responsibilities of a small farm/homestead. Our offering of food for sale is on a first-come, first-served basis and at this time is somewhat limited, so please respond in a timely manner if you would like to enjoy some of this first hand food. To get on our mailing list and receive an order form, please contact us using the information below. Thank you!
firsthandfood@yahoo.com
First Hand Food
PO Box 1057
Snohomish, WA 98291
If you are interested in our methods or processes we welcome your inquiries and would enjoy sharing our ideas and thoughts with you on how we strive to produce healthy, natural food, first hand. We strive to be open and honest with you about our successes and failures and would love to meet the needs of a few additional families that seek good wholesome food.
We look forward to serving you.
Sincerely,
Andy and Susan Ward
First Hand Food – The Farm
This is where you can find information about buying food ‘first hand’ from the farm. This year we are producing a variety of vegetables, chickens (for meat), and grass-fed red angus beef.
Why Would You Buy Food From Us?
After learning about the processes that most food goes through to get to our table, we were inspired to find new ways to sustain ourselves that are healthier and more natural. When you buy vegetables, chicken and grass-fed beef from First Hand Food, not only will you know where your food came from, you'll also be making an investment in your family's health and future.
Why Visit this Site?
Our goal is to help you understand how and why we added this element of chores and responsibilities to our already full lives, and be inspired to learn how to incorporate some of these ideas in your own backyard. And we'll have some pictures and anecdotes of what's happening on the farm at First Hand Food.
Resources to explore:
Books:
Animal Vegetable Miracle, by Barbara Kingsolver
The Omnivore’s Dilema, by Michael Pollan
Growing Vegetables West of the Cascades, by Steve Solomon
Organic Gardening West of the Cascades, by Steve Solomon
Rodale's Organic Gardening Encyclopedia
Salad Bar Beef, by Joel Salatin
Pastured Poultry, by Joel Salatin
Websites
www.eatwild.com
www.slowfood.com
Documentaries
King Corn, Ian Cheney & Curt Ellis (DVD or Netflix)
The Future of Food, (hulu.com: documentary channel)
How Can You Buy Your Food From Us?
We are not a big operation. Just a husband and wife team with a small family and all the typical responsibilities of a small farm/homestead. Our offering of food for sale is on a first-come, first-served basis and at this time is somewhat limited, so please respond in a timely manner if you would like to enjoy some of this first hand food. To get on our mailing list and receive an order form, please contact us using the information below. Thank you!
firsthandfood@yahoo.com
First Hand Food
PO Box 1057
Snohomish, WA 98291
If you are interested in our methods or processes we welcome your inquiries and would enjoy sharing our ideas and thoughts with you on how we strive to produce healthy, natural food, first hand. We strive to be open and honest with you about our successes and failures and would love to meet the needs of a few additional families that seek good wholesome food.
We look forward to serving you.
Sincerely,
Andy and Susan Ward
First Hand Food – The Farm
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