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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 kris@utahnaturalmeat.com 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


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