We sell our own grass fed beef and lamb, pork and fresh eggs.
Our cattle are naturally raised without the use of hormone implants which most commercial herds use. They graze on carefully rotated pastures and hay which we grow and harvest ourselves. For one month in the fall they are happy to get green field corn chopped fresh daily. Our beef may taste different than store bought beef because they are substantially grass fed vs the heavy grain diet most herds are finished on. Our beef generally has more flavor, a finer texture, and less overall fat; this makes it less tender but great tasting meat, try it for yourself.
Our pigs eat the bruised and excess fruit and vegetables from the farmstand, as well as island raised corn, expired milk, and a ration of hog feed. They live in a generous pen where they can hang out in the sunshine, dig huge pits or wallow in the puddles. They have an airy but snug “pigloo” where they go when its is rainy or cold.
Our chickens for meat are in a wire shelter that is moved every day to give them a fresh patch of grass to eat and scratch in. They can choose sun or shade and are protected from predators by their shelter. They grow fast on their diet of grain and grass and are ready for slaughter in 8 weeks. A local organization (IGI) with a trained crew provides humane and sanitary preparation of the chicken for your table. These birds really taste good.
Our eggs are produced in our new (2005) two-story henhouse which was built to specifications drawn by the University of Connecticut in 1943. We wanted a simple environment with natural ventilation, birds on the floor, and minimal energy input while still efficient enough for a farm of our small scale. Laying hens get the same grain ration most layers do but ours also get occassional treats of vegetables, especially greens, from the farm and a daily scatter of scratch feed to encourage them to scracth in their litter. Their environment was designed to be consistent with the humane standards used for Organic certification. We choose not to go for the certification because the cost of Organic grain would force us to charge more for our eggs than we are willing to ask our customers for. We now produce enough eggs to satisfy the demand at our farmstand through the summer and fall and in the off-season they are available at Cronigs Markets, Alley’s Store and on our front porch, self-serve.