2020 Uberlist · Animals · CSA · Eggs · flowers · Goals · Market · Meat · Production · Vegetables

The Frontière Farm House CSA 2020

In 2019, we had some amazing supporters for our CSA card, so we decided to bring it back again this year!

What is a CSA?
CSA stands for “Community Supported Agriculture.” Farming is an expensive endeavor that requires a lot of upfront investment, and the returns take a while to show. Having a CSA means that farmers can get an influx of capital up-front, and customers usually get a discount for making that investment early on.

What makes our CSA different?
We are asking for a purchase of a CSA membership upfront in a set amount of $100, $250 or $500. This will get you what is essentially a Frontière Farm House gift card loaded with that amount that you can use at any of our markets. There is no expiration date on the card, and it can be topped up whenever is convenient for you, in those same amounts. You can spend as much or as little as you want, when you want. You do not need to pick up weekly, and you get to choose exactly what you receive.

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What do you get with the membership?
With this purchase, we are offering a bonus on loading and reloading the card. If you make the initial purchase before April 30, 2020, the bonus will be as follows:
$100 purchase gets you: $115 (an extra 15%)
$250 purchase gets you: $292.50 (an extra 17%)
$500 purchase gets you: $600 (an extra 20%)
After April 30, 2020, including any reloads, the bonus will be as follows:
$100 purchase gets you: $110 (an extra 10%)
$250 purchase gets you: $280 (an extra 12%)
$500 purchase gets you: $575 (an extra 15%)
This bonus amount will remain the same for all of 2020. We may change the bonus percentage in the future.

What can you get with the CSA?
In short, anything we sell! This year, we plan on offering: Chicken, duck, turkey, and goose eggs; and chicken, duck, goose, and turkey meat. We also hope to offer lamb this year, if all goes well with lambing season in the spring! In addition, we will have other sheep products at various times, such as raw fleeces, processed fiber, and yarn. We are dialing back our plant production, but we will have a small selection of seasonal vegetables, herbs, and cut flowers; our delicious spice blends and infused salts; and some of Nicole’s handmade items (at most markets). We will post a Facebook update with what will be available at the market weekly.

What can you not get with the CSA?
The only things that the CSA cannot be spent on are wholesale orders, deposits for pre-orders, whole or half lambs, and our Egg CSA. Basically, you cannot “double dip” the discounts.

If you are ready to jump on board, contact us here!

Animals · Meat · Turkeys

Happy Thanksgiving from Frontière Farm House

As we approach Thanksgiving, we are being bombarded with ads for Black Friday. Which started… before Halloween? It seems so wrong that the day after we are expressing our thankfulness, we are expected to go buck-wild in a retail store and spend all our hard-earned money to show our loved ones how much we care. This is something I’ve seen repeated time and time again, so I will stop there.

But, at Frontière Farm House, we are very thankful for all of you. We are grateful for the support you’ve given us during this growing season. We have had more people ask us for our pastured turkey than we were able to provide. We have a few turkeys that have not been claimed, and we will be bringing them to the market this Saturday. They will be available first come, first served. This is the only way we can offer them fairly, and not risk going home with a truck full of turkeys because people haven’t shown up.

We have one request from all of you fine folks. Don’t forget about us. And we don’t just mean us as in Robert and Nicole. We mean “us” as in all the small farmers in your area. Follow them on Facebook, and Like or comment on a photo now and then. Like their photos on Instagram. Give them a retweet if something you enjoy comes up. And a big one that we love to see is when people tag us in the photos of their meals. For many of us, we are entering the slow season, even with freezers and coolers full of meat and produce. People get busy with holiday parties and preparing for family get-togethers. Going to the weekly farmers market becomes a task that is pushed to the back of your mind. But we are still out here, feeding our animals, growing veggies in hoop houses, and caring for our soil. We still need you.

Pick up another turkey for Christmas. Or get a duck, or a chicken and put it on your smoker. Get a ham from your local pork purveyor instead of one of those spiral sliced ones full of MSG and other weird preservatives. Get a bag of onions from the farmers market, because they will keep for a while. Get your honey and jam made by someone you’ve met, instead of off the shelf in the grocery store. There are so many ways to support your local farmers. And I promise that they ALL still need you.

Our friend Greg Gunthorp, of Gunthorp Farms, made a Facebook post today suggesting that folks make a 2020 New Years Resolution to purchase from their local farmers more often than they did in 2019. Or to sign up for a CSA. Or to become a regular at their local farmers market. Or to purchase a freezer bundle of tasty, high quality meats. And we would absolutely love if you did this. We are changing up the way we are doing things this year, and we don’t want to make any promises we can’t keep. But the one thing we can and will promise is that we will continue to provide the best quality meat and eggs for our customers that we are able to raise, for as long as we can. With your help and support, this will be for a long time to come.

Happy Thanksgiving from Frontière Farm House. We are thankful for you.

Chickens · Market · Meat · Production · Recipe · Tutorial

New Product Alert: Bone Broth Bundles!

November weather can be so gloomy, and is almost always so cold. We love keeping the house nice and warm by cooking foods that require long periods of time on the stove or in the oven. One of our favorites is making broth, and then turning that broth into soup.

We recently had a few dozen older laying hens and some extra roosters processed. These older birds have had a couple years to develop darker meat and extra flavor. They also have the prettiest, richest yellow fat I’ve ever seen on a bird.

Once the birds are this age, the meat gets tougher and stringier, and they are better suited to low and slow cooking, or pressure cooking. The meat can be shredded and used in many ways. The carcass is then amazing to turn into some delicious broth.

To help with your broth making endeavors we are now selling Bone Broth Bundles! These bundles are 10+ pounds of stewing hens, necks, feet, giblets, and whatever other parts and pieces we get back from our processor. We are selling them for a flat price of $35 per bundle. You will definitely be getting more than 10 lb of delicious pasture raised goodies, which will make FIVE GALLONS of bone broth, or chicken stock, or whatever you want to call it. If you use the bones twice, you will have even more!

This is what ten pounds of broth ingredients looks like. Your bundle may not be exactly the same. Some of them will have necks, some will have gizzards, others will have frames. They will all have at least one whole chicken, perfect for shredding into some tasty chicken noodle soup.

To make your broth, throw your stewing hens, necks, feet, giblets, and other parts into the biggest stock pot you own. You need it to hold about 10 cups of water per pound of bones and meat. Add a tablespoon or so of apple cider vinegar per pound of bones to help break down the bones and extract as much goodness as possible. Add veggies and herbs if you’d like. Carrots, onions, celery, garlic, mushrooms, parsley, chives, or whatever you have handy that works well in broth. Make sure it’s all completely covered in water. Bring it up to a boil for a few minutes, and then lower the heat and let it simmer for as long as you can stand. I like to start mine super early in the morning, and let it go until almost bed time.

Now comes time for straining. We find it easiest to start fishing out the bigger bones with tongs. Then scoop the broth and strain it through a mesh strainer. This gets the smallest bits of bones and veggies out. Some people like to put it through cheesecloth or something, but that takes out some of the tasty stuff. It does give you a clearer broth, so it’s really up to you. Depending on how long you simmered the broth for, you will have anywhere from a 4 cups to 8 cups of finished product. Taste it. If it has a strong enough flavor, throw it in the fridge. It will keep for about a week. If you want to have it longer, it can be easily frozen. If it doesn’t taste strong enough, you can simmer it longer to reduce it and concentrate those flavors

Making broth is SO easy, and SO much better for you that what you buy in cartons at the store. These Bone Broth Bundles will help you make around 5 gallons of broth, more if you cook the bones twice. The broth will be thick and delicious and full of nutrients. It’s perfect for using soup, like our Smoked Butternut Squash, Apple and Pork Soup, or making gravy, or just sipping out of a mug to keep yourself warm on these chilly days.

If you are interested in one of these bundles, contact us! We will have them available as often as possible. Please share photos of your broth making days with us!

Animals · Chickens · Market · Meat · Production · Tutorial · Video

How to Break Down A Chicken, and Why We Don’t Do It For You

As we near the end of the warmer months, we are wrapping up our pastured meat bird production for the year. There is one batch of chickens left to head to the processor, a couple dozen turkeys, and some retiring laying hens. We frequently get asked if we will sell just chicken breasts, or just legs, or quartered or halved birds. The answer is almost always “No.” We have a few reasons for this, and I promise none of them are to be annoying!

The number one reason is that we just don’t raise enough birds to be able to get a substantial number done in any of those types of cuts. It’s also really difficult to predict how many of each type folks would want. The easiest option is to keep them all whole, and then our customers can break them down themselves.

Another reason we don’t get them broken down is that we don’t want to frustrate our processors! We bring in roughly 60 birds at a time, and to say we want five birds done this way, and 10 birds done like that, and 22 with this special treatment gets complicated and annoying for the people doing the work. We don’t have many options for processors in our area, so we do our best to keep them happy.

In addition to keeping things simple, we want to keep costs down. We have to pay an extra $1 or more per bird to get them quartered or cut into 8 pieces. We raise the prices on any birds we get cut up, which makes it more expensive for the customer. Getting the birds broken down also leaves some pieces behind. When they are turned into eight pieces, it leaves the “frame” which is essentially the cavity that you’d stuff if you were making a roasted bird. This has some weight to it, which the customer isn’t buying, so we lose money there. It costs us the same amount to raise a bird that will be left whole or cut up.

Finally, we want you to use the whole bird. These birds worked hard to gain weight and taste delicious. The best way to honor them is to use them to the fullest extent. A whole bird can make several meals for a family. Roast or grill it and eat what you want. Make sandwiches with the leftover meat. Put the rest of the yummy morsels of meat into soup. And finally make broth with what’s left of the carcass. If you don’t get the whole bird, you aren’t going to be able to make that many meals out of them!

Breaking down a whole chicken isn’t super complicated. Our friend Jamie from J. Waldron Butchers recently did a tutorial on how to part out a chicken. It’s very in-depth, and will help you turn your bird from us into any chicken cuts you need!

We hope this helps you understand more on why we do things the way we do. We appreciate each and every one of our customers, and we hope you enjoy the fruits of our labor. Thank you for supporting us this past year, and in previous years. It means the world to us

Animals · Meat · Production · Turkeys

Let’s Talk Turkey

As I sit and write this, Thanksgiving is the furthest thing from my mind. However, we run a farm, and we are constantly thinking about the next seasons, and following years.

A couple weeks ago, an acquaintance of ours found some turkey poults for a great price. He contacted me and let me know. I contacted a few friends to see if they would want to get some with me. A couple friends were available, but the first person to jump at the opportunity was Janice. She is part of the fantastic family of folks who came to install our high tensile fencing, Sitting Bull Fencing and Agriculture Solutions. She finished up her chores, and we, along with her twin daughters, headed to Family Farm And Home.

The girls found some pretty Plymouth Blues, and we decided to get the rest of them. We split them between us, and we are all quite happy with that. They also picked up a few Cornish X, which were discounted pretty heavily.

Finally, we got to the turkeys. Initially on the phone, the employee told me they had about 40. Once we got there, there were only 30 in the bin, but he was willing to honor the discounted price for as many as we wanted. We came to the conclusion that it would be irresponsible to not take all of them. So into the boxes they went! All 100+ of them.

Janice was VERY happy about what we picked up!

We did split the turkey purchase, and they took home about 30 turkeys, in addition to their Plymouth Blues, and Cornish X. They will have some full freezers and lots of eggs soon!

Unfortunately, we did lose a few of the poults early on. We couldn’t get the temperature of the brooder to stay consistent, and we think that stressed them out. Once we got that worked out, they’ve been doing really well.

Twelve juvenile broad breasted bronze turkeys crowd around a feeder at Frontiere Farm House
The bald “elbows” are normal on Broad Breasted varieties of turkeys. A week and a half after taking this photo, they are fully covered.

As with all of our animals, they are eating a feed ration that is from a local grain mill. They use locally grown grains, so this helps strengthen our local economy, and reduce the carbon footprint of our animals. This is something that is very important to us. In addition to being fed the feed ration, they will be on pasture, with access to grass, bugs, seeds, and fresh air. They will be free to be turkeys and do what turkeys are supposed to do!

So now, onto the exciting part for all of you! Turkeys for the holidays! We will start getting these processed in late August or early September. We plan on staggering the butchering dates so they are a variety of sizes. They will be priced at $3/pound, and sold as whole birds with the giblets included. It will look a lot like what you get in the grocery store, but not pumped full of preservatives, water, salt, sugar, modified food starch, or “Sodium Phosphate to enhance tenderness and juiciness”.

This was our personal holiday turkey last year

If you are interested in ordering one of the turkeys, please send us a message and let us know about how large of a bird you would like to purchase. Since this is our first year, we are anticipating a wide range in our weights, and we will do our best to accommodate all size requests. Please understand that raising poultry in small batches is not fool-proof, and we cannot make any promises on sizes.

As we get nearer to the holidays, we will share some suggestions on how to enjoy pastured turkey.

Chickens · Collaboration · Green Gardens Community Farm · Market · Meat

Check Out Your Chicken!

This spring has been a wet one. Our garden is delayed, and we are scrapping some of our plans altogether, unfortunately. We are hoping for some not-so-wet weather in the coming month so that our fall crops will do well. Cross your fingers for us!

The wet weather thankfully hasn’t affected our meat production. Our first batch of chickens is going to the processor on June 27. They are Red Bro Color Yield Broilers, from The Chick Hatchery. We really enjoy how they look, and they are doing really well on pasture.

First batch of Frontière Farm House chickens going to the processor in 2019

We will have them fresh, never frozen at the Marshall Farmers Market on June 29. They will be ready for the grill that afternoon! Any birds that are not sold that day will go into the freezer.

A few days later, we are having a special event at Green Gardens Community Farm. July 1, which is Canada Day, those fine folks will be hosting Check Out Your Chicken. We will be preparing some chickens so you can taste them before purchasing. They will be available as whole birds for $4.50/lb. We will not be offering cut ups for this first batch, but we might in the future.

If you have any questions about these birds, our process for raising them, or anything else, feel free to contact us!

garden · Production · Vegetables

Growing and Growing: Starting Seeds

As we get closer to the month of May, we get closer to getting plants in the ground. We are working with our friends at Green Gardens for this part of the year. They have amazing infrastructure for starting seeds, and we are just not quite prepared for that aspect yet.

These are mostly starts that belong to Green Gardens. Our onions are in the back, and look a lot like grass at this point.

A few nights ago, we stopped by their farm and picked up our sixteen trays of onion starts. We are growing five types of onions this year. The two of us are HUGE onion lovers, and we use them in many of our meals. We also have some plans for making dried onion products this year, if we manage to find enough hours in our days.

The varieties we are growing are as follows: Walla Walla, Redwing, Cortland, Sierra Blanca, and Nabechan. This gives us a wide variety of types and purposes. Walla Walla is a sweet white onion that is great for many dishes. Redwing is a delicious red storage onion that will last through the winter, allowing us to extend our selling season. Cortland is also a storage onion. Nabechan is a tasty green onion that we have grown in the past.

This is just the first round of plantings we are doing in the garden. So far, one bed has been planted, with the rest hopefully happening this weekend, as long as the weather cooperates! If these sound tasty to you, and you enjoy onions as much as we do, our CSA might be a good idea! Read about it here, and send us an email to sign up!