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Whole chickens SOLD OUT until July 2020.
From the farm: Our laying hens are on pasture during the warm season in MN. We move them 2-3 times a week to a fresh 1/4 acre of pasture (nest box coop, shelters, and water trailer are all connected into what we call our egg train). During the winter we keep them in a steel sided building that we use wood chips, peat moss and hay for a deep bedding. They have an outdoor yard that they have access to during the day. They are given hay for supplemental feeding.
Our broiler chickens are raised during the warm season only. We raise them from day old chicks in the brooder until they are 2.5-3 weeks old. At this point they have enough feathers to go out on pasture. There we move them EVERY DAY to fresh pasture.
All chickens are fed a transitional organic, corn and field pea grain ration, and NO SOY in addition to pasture. We use sustainably sourced fishmeal to bring the protein levels up because we are no soy. We use Fertrell's minerals to balance the ration.
From the farm newsletter: "I cooked a stew hen up last night to make chicken noodle soup. The kids were requesting it. I usually use our whole chickens and use the leftovers to make soup. But we are sold out of them, for ourselves as well now. I'm not the greatest recipe follower. I usually take my knowledge and morph that into a recipe I look at for guidance and then do whatever fits into my routine or expectations that day. So I am not one to look to for inspiration. But I do do what is easy. And this was easy. I have an aversion to cooking things on the stove top for long periods of time with a gas range. So I really rely on the crockpot and Instantpot for cooking if I'm not doing it in the oven. I put my frozen (hardly ever plan ahead here) stew hen into the crockpot and covered with water on high for 5 hours, then took as much meat off the carcass as I could and put the carcass back into the crockpot to simmer on low until it was time to have supper done (about 2 1/2 hours). I added my seasoning and what I had on hand for chicken noodle soup, plus cut up the stew hen meat. It was amazing! The wonderful yellow gold goodness of the broth. The kids both gave 2 thumbs up. At $2/lb. that is really economical and I plan to save some stew hens back for us to use until July. I'm also making more broth with the carcass."