Growing & Gratitude (November 2017 Update)

Thanksgiving is just two days away! A few UNM birds are still on the shelves, ready for your feast. The birds remaining are between 20-25 pounds and we'll be open today from 2-6pm if you want to stop in and pick one up.

It is still possible to thaw one before Thursday and it's actually pretty simple. Using a cold water bath, the USDA guidelines suggest 30 minutes per pound. Just make sure to change the water every half hour and keep the turkey completely covered. A quick Google search will give you more information.

This is a dream we've had for a long time and last week it finally came to fruition. Our first carcass delivery arrived to our new butcher shop, which is right here ON THE FARM! We are now set up and licensed to cut & package our red meat all on site. How awesome is that?! Once our animals are harvested, Michael will be dropping off the sides on a weekly basis where they'll chill in our cooler until they're just right to cut & wrap. We raise it, we cut it, we package it. We've got you covered from beginning to end. Farm to table at its finest.

Over the summer we realized we needed some more "catpower" when it came to mice on the farm. After some research we found Best Friends Animal Society - Utah and their Community Cat Program. We spoke with Jessica, who recommended six cats for the size of our farm, then came out and set us up. She brought shelters, food, litter, toys - anything and everything these feline friends would need.

The six we adopted were rescued from a house that had about fifty cats. They're not necessarily wild, but not a good fit for a inside home. They've been perfect for us! After keeping them in the large cage for a few weeks to get used to their surroundings, we set them loose and they've been hard at work. At first they were somewhat timid, but as time has passed they have become more comfortable and settled in quite nicely.

If you have some space or need some mouse help, contact Best Friends. They have a great program!

Going into winter is a great time to stock your freezer with healthy, local meats. Our next bulk orders will be available DECEMBER 14 & 16. Deposits are due this SATURDAY, NOVEMBER 25. Corriente & Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.


Many of you know and love Kristin who currently runs our farm store. (Not to be confused with Kristen, Farmer Shayn's wife!) She posted this delicious recipe and trust us, it's good. She's an amazing cook who knows the ins and outs of all sorts of food allergies& intolerances, and has great tips for everything from GAPS to Keto. If you ever have a question when you're in the store, make sure to ask her!

"Tis the season for hearty soups! Try out this dish we threw together for lunch today: Kielbasa Kraut Soup. It really hits the spot! Grab some Kielbasa at the farm and use up your homemade broth (see us if you need soup bones.) Grass fed goodness combined with probiotic-rich sauerkraut and you have a deeply nourishing bowl! Paleo, Keto, and Gaps friendly. If those aren't you, serve it up with a slice of fresh sourdough from the farm! Do you have a wholesome recipe to share? Send it to and we will share the love!

Kielbasa Kraut Soup
2 quarts broth ( I had turkey on hand, but any will do)
2-3 stalks of celery, diced
1 onion, diced
1-2 package UNM kielbasa (depending on how hearty you want your soup)
minced garlic, about a Tablespoon
2 bay leaves

Put broth on to simmer in a large pot. Toss in a couple bay leaves, the minced garlic and celery.
In a separate skillet, add kielbasa and onion. If kielbasa are frozen, add ¼ water and put a lid over the pan and let steam on medium-low setting until you can separate and spread out the sausages. Then turn the heat up to medium-high and cook until they temp around 150 degrees, turning occasionally and stirring onions. Remove from heat.
Let the kielbasa rest for a minute, then slice them into bite size pieces and add to broth along with the onions and any liquid in the pan.

Let the soup simmer 10 minutes or longer, until ready to serve. Remove bay leaves.
Put a generous portion of sauerkraut in each serving bowl before ladling soup on top. (Keeping it separate till serving preserves the live action of the sauerkraut and will cool your soup down to tongue-ready temperature!

Salt and pepper to taste, if needed.

Oh, the milk woes are plentiful right now. We love our raw milk and apparently you do too because we are selling out at lightning speed every store day. It's a combination of factors:
1. sales are up because people get back into their routines as school gets underway
2. production is down because the cows give less as the weather cools off
3. you are preaching the raw milk gospel to those you know and they are becoming converted. (Which is totally awesome!)

Unfortunately this means milk goes fast and it's not a quick fix. We are looking for more cows, but we are very particular about what we will add to our dairy herd. We do have many of our own cows who are due to calve soon and that will help too. In the meantime, know that if you do want milk you'll need to arrive within 30 minutes or so of when we open our doors. And please be patient with us - we are continually working to do what we can to solve this issue.

On another note, we still do not have chicken in stock. Shayn decided to wait until after Thanksgiving to harvest them as we've been so busy with turkeys. We will send an email out when we have an availability date for those birds.

It's been amazing to see the farm grow this past year. Just within the past two months we've had a surprising amount of new customers, along with so many familiar faces we know & love. At a time when many farms are closing their barn doors, we are grateful to watch our small farm becoming something of value & worth to the community. We are able to grow because of your support! When you purchase from us you are saying yes to agriculture, to food choice, to happy animals, to healthy food, and to the knowledge of where you food comes from. Please know how thankful we are.

Thanksgiving thoughts from Joel Salatin. We're continually inspired by his passion & dedication to small farms, pastured animals, & their humane treatment.


Does it matter? Do we care

About that turkey lying there

Oven roasted and golden brown

Stuffed and dressed in festive gown?


As we prepare to sit and celebrate

Should we not properly contemplate

How this turkey had a life

Before being placed on fork and knife?


Did this creature live in one big crowd

Or dance in pasture under fluffy cloud?

Did he breathe in daily fecal pall?

Does any of this matter, at all?


Do we desecrate this sacred sacrifice

If the turkey's life was nothing nice,

If its lungs were filled with fecal soup

And it lived all day in its dreadful poop?


Did this turkey ever see the sun rise,

Scratch the grass, or chase down flies?

Long before he gave his life for us,

Did we care, or is that too much fuss?


What about his chance to express turkiness,

Experience joy, discovery, and happiness?

Or was it just one dull crowded feathery mass,

No sun, no bugs, no worms, no grass.


How do you feel now, staring down

At that turkey, golden brown?

Does his life before the festive platter

Actually, truly, really matter?


If he's just an inanimate machine,

A pile of protoplasmic protein,

Then it surely doesn't matter

What occurred before the platter.


Food is more than stuff and treat;

It's always life before we eat.

How we sacrifice for each other

Is the mark of a true brother.


So the turkey's life before the table

Clears our conscience, makes us able

To morally appreciate, to celebrate

This turkey's final abbreviate.


Does it matter? Do we care

About that turkey lying there?

The moral point is we must

Before we, ourselves, return to dust.

Poem by Joel, written 10/23/17



Chicken is Back (May 2017 Update)

This is just our first batch - we'll be processing birds for the next two weeks so more will be on the way. Organs & feet will also be restocked.

It's Memorial Day weekend and the weather is warming up - kick off summer with something good on the grill. Choose from bratwurst, chops, steaks, salmon, burgers & more. All from UNM animals raised outside and on fresh greens. And don't forget we also carry local barbecue sauces & seasonings which pair great with our meat.

Meet the our newest farmhands - Pete & Paul. These guys are 4,000 pounds of horsepower combined with the most mellow personalities. Shayn brought them back from Iowa last month when he visited the Waverley Midwest Horse Sale and they've fit right in, helping us with discing, planting & plowing.

We needed a new team as we lost Duke earlier this year due to old age. King is still here working hard. Although he can't quite pull as much as he used to, he makes the rounds with Shayn to help feed all the animals each morning.

Our next bulk orders will be available JUNE 15 & 17. Deposits are due TOMORROW - SATURDAY, MAY 27. Corriente & Angus beef, pork, lamb and salmon are all currently available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

Henry often spends his time on calf duty. He has appointed himself to this position and takes it very seriously. ;) It's heartwarming to see him watch over the new arrivals on the farm. We've had a few new calves this month a some are right by the farm store where you can stop by for a visit.

This is an eye-opening article reviewing some of the large organic milk producers. It's a great reminder to KNOW YOUR FARMER when possible. We place more value on transparency at our farm than we do on a label. Buy local whenever possible. Stop in. Visit the animals. Ask questions. Speak with the people growing your food. Unfortunately these labels don't mean much if you don't know your farmer.

“About half of the organic milk sold in the U.S. is coming from very large factory farms that have no intention of living up to organic principles,” said Mark Kastel of the Cornucopia Institute, a Wisconsin-based nonprofit group representing thousands of organic farmers. “Thousands of small organic farmers across the United States depend on the USDA organic system working. Unfortunately, right now, it’s not working for small farmers or for consumers.”

Why Your 'Organic' Milk May Not Be Organic

Plus, it's a great time to buy milk from the farm! With warmer weather the girls are giving us much more of their liquid gold and our supply is awesome right now.



Spring Has Sprung! (March 2017 Update)

We survived the winter and have been loving the sunshine. We snapped this picture of our goats out one afternoon - the animals are enjoying the warmer weather too.

Did you know we offer goat meat in our store? It's worth a try - it has a very distinct flavor. All of our goats are 100% grass fed too, just like our beef.

Please take note! Beginning April 15 our Saturday store hours will be 10:00am-3:00pm. Between milking, feeding, cleaning & bottling, it's too much for our team to get done before we open. We've found we need an extra hour to have everything ready for your visit. We'll send out another reminder email as the date approaches. (Tuesday & Thursday store hours will remain the same.)

Our butcher has been having some problems with his smoker, so unfortunately our cured meats are not restocked. We hope to have them next week, but we'll keep you updated and get an email out when they're ready.

Chicks are in the brooders and doing well. Our first batch will be ready in May. As we get closer we'll have a firm date.

Brats are back in stock and we've had them on the menu twice this week already. They're that good! One night we grilled, and one night we pan-fried them in a little raw butter*. Delicious! Four brats to a package for $6 and available in our farm store.

(By state law, we cannot sell raw butter. Or raw cream. Or raw anything - but raw milk. We do skim the cream off our milk and make our own butter and it's AWESOME. Try it sometime!)

It's the perfect time to stock your freezer with healthy meat for the winter. Our next bulk orders will be available APRIL 20 & 22. Deposits are due TOMORROW, SATURDAY, APRIL 1. Corriente & Angus beef, pork, lamb and salmon are all currently available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

What's a farm without a barnyard cat, right? This is Woody*, our resident mouse-catcher. It's rare that we see her much during store days as she's pretty shy and stays away from people she doesn't know, but you might catch a glimpse here and there while she's on the hunt. She's an awesome mouser and fits in perfectly here at the farm.

(*Name courtesy of a Toy Story-loving, five-year old boy.)



Take a Tour of Our Dairy (August 2016 Update)

In light of what appears to be a press release by the Utah Department of Health, with an obvious bias for pasteurized milk, we have had some inquiries on the testing of our milk. We follow all of the state testing procedures for on-farm milk sales. We also send milk samples to an independent lab so we can keep tabs on where things are, but the final testing lies with the state lab, and we have a state inspector who comes on a regular basis to take their own samples to be tested.

Ultimately, we feel the health of our milk is dependent upon our cleanliness procedures in our dairy. We are vigilant about the health of our dairy cattle and cleanliness of our parlor, which we believe makes the difference in great raw milk. We do what we can to keep our milk as clean as possible.

In an effort to maintain transparency throughout our farm, we are inviting all who have an interest to take a tour of our dairy barn with Farmer Shayn and ask questions. Those who visit will be able to see the cleanliness of our parlor and get information on our milk testing & procedures. Currently, tours will be available on the following dates:

September 1: 3pm & 4pm
September 3: 1pm & 2pm
September 6: 3pm & 4pm
September 8: 3pm & 4pm
September 10: 1pm & 2pm

Simply meet at our farm store and let us know you're here for the tour.

If you have further questions we're always available by phone or email also. Thank you for your continued support of real, healthy, local food!

Check out this recent article from Utah Business about our farm:

Meet Your Meat: Going Direct to Utah Farmers & Butchers

This little lady was napping in the dairy barn while waiting for mom to be milked - isn't she sweet? We hope you've had a chance to meet some of our calves. There are always a couple of them hanging out right next to the farm store.

Our next bulk orders will be available OCTOBER 13 & 15. Deposits are due SATURDAY, SEPTEMBER 24. Corriente & Angus beef, pork, and lamb are all currently available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

And our salmon will be arriving around the end of next week! We are still accepting deposits for bulk salmon orders. This sushi-grade, wild-caught Alaskan salmon is amazing! Don't miss your chance to stock your freezer with the freshest sockeye salmon around.

Making the rounds one morning on their daily sprout delivery to the animals. Everyone receives fresh sprouts from our greenhouses each day.

This time it was Lake Solitude up Big Cottonwood Canyon. Our milk pints are so great to travel with - we threw a couple in our bag with a small ice pack and the kids gulped them down when we stopped at the top. Make sure to get out and enjoy this beUTAHful state we live in!



Easter Essentials (March 2016 Update)

Easter is this weekend - let us help with dinner! We still have a great selection of HAMS to choose from, along with LEG OF LAMB and RACK OF LAMB. We also have our PASTURED EGGS available for traditional deviled eggs or even for coloring. (Yes! You can dye brown eggs.) Fresh eggs can sometimes be difficult to peel when hard-boiling, but we love this method and have found it works well: Perfect Easy-Peel Hard-Boiled Eggs

All cuts are available on a first-come, first-serve basis. Shop early for the best selection!
THURSDAY 2:00-5:30PM

We have the following available again beginning Thursday:
Whole Chickens
Chicken Feet
Chicken Liver & Heart
Chicken Necks

Cut-ups and bones will arrive this summer.

Yes, there is actually a holiday for our favorite swine friends. We celebrated with the KSL News Morning show when Hard Workin' Haley stopped in to get a first-hand look at our pigs. Although they were a little reluctant at first (it was early & they love their sleep), they perked up when Shayn arrived with breakfast. You can check out one of the spots at the following link and watch Farmer Shayn's best pig impersonation (he's a good sport!).

Celebrate National Pig Day at Utah Natural Meat

The barn & milk parlor are completed, we're installing the last of the milking equipment we need, and the cows are on their way. We still have two inspections to pass before we can sell milk. Depending on schedules, we could be ready to go in just two weeks. We will post an update when we're officially licensed.

Our next bulk orders will be available APRIL 14 & 16. Deposits are due THIS SATURDAY, MARCH 26! Corriente & Angus beef, pork, lamb and Alaskan Salmon are all currently available. Do you want to try our meat before you make a big purchase? Stop by our farm store this weekend and pick up some separate cuts.

Last weekend we started preparing the fields for spring planting. Farmer Shayn found a creative way to combine work & play with an old sled and some baling twine. Our boys took turns for two hours gliding through the fresh dirt. We love the sounds & the smells of tilling the earth this time of the year. (Thanks to Chase, Shayn's brother, and the horses for their hard work & help.)


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