We are now accepting reservations for our truly pastured Thanksgiving Turkeys! The cost is $5.25/lb, with a $40 deposit to reserve. Reservations can be made at our farm store or at the Princeton Farmer’s Market. See the “Thanksgiving Turkeys” section of the website for full details and to print the reservation form. Thank you for your interest!
Our farm store is open year round and we currently are well stocked with eggs, chickens, pork and beef. Our vegetable bounty is rolling in thanks to the summer warmth! Many of you will notice we’ll be in our winter market trailer location rather than in our barn store as we had a devastating barn fire over the winter. We hope you’ll see the constructing of our new barn and farm market soon!
Many people are rediscovering the health benefits of bone broth. With cookbooks, diets and cafes serving cups of it, it has increased in popularity as of late. We do sell our 100% grass-fed beef bones (marrow, knuckle and neck), as well as the feet and necks from our pastured chickens (we don’t have backs as we only sell whole chickens) and the bones from our pastured pigs.
Due to the increase in popularity, we are often out of stock of beef bones and chicken feet. In an attempt to be fair to customers, we now take pre-orders for these items via email (email@example.com). When emailing, please specify what type of bones you are looking for and the weight you’d like to request. Bear in mind we are a small farm and due to demand and butchering schedules it can take 3-4 weeks to fill orders for beef bones. Also note that marrow bones are the most popular, yet also what we get the least of per animal, so orders for specifically marrow bones can take longer.
With regard to chicken feet, please keep in mind that we are a small farm and we process our chickens ourselves on the farm every week. As we only have the feet from the chickens we process every week, we cannot fill large orders (i.e. 30 lbs of feet), but can fill smaller orders (under 5 lbs) in a timely manner (that week or the following week).