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Posts by Emily teBogt

Pork, Lamb & Beef Sales

Posted on by Emily teBogt

Howdy everyone!

It's that time of year again when I have a bunch of market hogs all grown up and ready to go! The pigs were born and raised by me, Emily, on the farm in Grand Pre, Kings Co. They are raised in large pens with lots of straw bedding and fed a diet of hog grower feed, hay, and my cull veggies. They have never needed to have any antibiotics. And of course raised by lot's of love from me!

Sides of pork are $3.25/lb. cut and wrapped and weigh 85-90 lbs. Each side contains 4 shoulder roasts, 1 tenderloin, 5 lbs. ground pork, 14 pkg. of 2 loin chops, 9 lbs. bacon, 2 pkg. spare ribs, and ham which can be cut into roasts or steaks. This is an idea, the side can be cut to your preferences and smoking of bacon and ham is optional. You can also get the whole carcass for $2.25/lb. if you cut your own meat.

If that is too much pork for you I also sell $100 pork boxes which include a shoulder roast, 3 pkg. loin chops, bacon, sausages, ham steak, ribs and ground pork. Or you can order any cuts you like, check the product list page on my website.

Whole Grass-fed Lamb for sale $8/lb. hanging weight around 45 lb. My small flock of sheep are raised on pasture in the summer and in the barn during the winter. They are fed a diet of grass and hay and never given antibiotics. Cuts of meat include shoulder, loin chops, shanks, ground lamb, stew meat, and leg roasts, or cut whatever way you want.

Grass-fed Beef - I have lots of lean ground beef for sale. Normally 1 lb. packs are $7, I am offering 10 packs $60.

You can pick up your orders at the farm in Grand Pre, my table at the Wolfville farmers market Saturday mornings, or drop off points around the province. I deliver to the city once in a while, and can drive sides of pork as far as Greenwood, New Ross or Truro. 

Interested? Get in touch with me by phone 902-670-3408 or email etproduce@gmail.com

Support a young, small-scale farmer!

 

- Emily teBogt



City Drop Off & Sides of Pork

Posted on by Emily teBogt

Hello Everyone,

The Dartmouth drop off is set to go for a trail run January 25. If you haven't signed up yet it's not too late, send me an email or call.. For those who haven't heard: The pick up location is at The Alderney Landing parking lot in Dartmouth at 6:30 pm every other Monday. I may be there a little earlier for those who want. How does it work? - Email or call me with your order by Monday morning at 10. The product list can be found on the "Price List" page of my website or I can email you a copy. I sell cage-free eggs, pork, no spray vegetables and grass fed lamb (livestock raised without use of antibiotics). Winter veggies include potatoes, carrots, onions, kale, leeks, sweet potatoes, squash, beets, turnip, cabbage & parsnips. This is not a CSA but if you absolutely can't pick out your own groceries then I can make you a share. If you're interested then check out the "Farm to City Drop Off" page on the website and send me an email etproduce@gmail.com.

Pigs

I have 18 hogs at market weight and not enough buyers. Sides of pork are $3.25/lb. which includes cutting & wrapping but smoking of ham is an extra $10 and smoking fee for bacon is $8. My butcher can also make nitrate-free bacon which costs $15.  Sides of pork are around 100 lbs. After cutting it will loose a few pounds so you aren't getting exactly 100 lbs or pork. A side of pork can fit into the freezer compartment of an upright fridge easily. Whole hogs are $2/lb. plus cutting & wrapping and weigh close to 200 lbs. (perfect for large families or restaurants/butchers).

If a side is too much for you I have pre-made boxes: The large size box is $100 and contains 6 pork chops, a package of spare ribs, a shoulder roast, a small ham or ham steak, a package of bacon, 2 packages of sausages, and 3 or 4 lbs of ground. The small size box is $50 and contains 4 pork chops, 2 lbs. of ground, 1 lb. of  bacon, 1 lb. of sausages, and a ham steak. Or you can always place an order for whatever pork items you'd like.

I can deliver sides of pork or the box shares to the city, around the Annapolis Valley, New Ross and the Truro Area. 



I'm Coming to the City!!

Posted on by Emily teBogt

Hello People in the Halifax/Dartmouth Area!

I'm excited to announce that I'm offering city folks the chance to buy my veggies, eggs, lamb and pork this winter! I've gotten permission to use the Alderney Landing parking lot for my city drop off. It will take place twice a month on Monday at 6:30pm. The first delivery will be when I get enough orders to make the drive worth it. I am also offering delivery of sides of pork. Sides are around 100 lbs. and cost $3.25/lb.

If you're looking for a nice young farmer to provide fresh local food to feed your family, without having to drive outside the city or go to the busy farmers markets on Saturday mornings, then this could be perfect for you! If Monday evenings at Alderney Landing don't work for you but you are interested in purchasing my farm goods, then let me know and we can work something out.

Check out my website http://tebogts.harvesthand.com for info on the farm, product & price list, and my contact info. Email or call me with your order and to sign up!



TOO MANY PIGS!!

Posted on by Emily teBogt

Hello everyone,

I've gotten myself into a bit of a pickle! I have 4 sows who produce  more hogs than I have a market for. I always sell their piglets after they are weaned to people who don't have their own sows. Last fall I wasn't able to  get rid of all my weaner pigs, so now I have 18 hogs that are fully grown and ready to go NOW! I've been calling many local butchers and none of them can take my pigs or say they are too fatty. I sold a few to Meadowbrook meat market but the market price for hogs right now is pretty low. I need to sell my pork directly to consumers to get the most profit. Pig feed is expensive so raising a hog till finishing weight isn't cheap!

I raise my pigs in a barn in large pens with deep bedding. Most of the work is done by hand. They eat non-medicated feed from Purina, hay, cracked eggs and some cull veggies. I don't put my sows in gestation crates or stalls, clip my pigs teeth or dock their tails. Hogs are at least 6 months old before they are slaughtered.

Sides cost $3.25/lb. and are based on the hanging weight, which is around 100 lbs. You get about 3 boxes of meat which includes chops, ribs, ham, bacon, ground, shoulder roast, tenderloin and a loin roast. I have a Berkshire boar which is a heritage breed that adds some fat which makes it so much more juicy and flavourful! This is your last chance to buy a side of pork from me for a while because I have all my weaner pigs spoken for from the next 2 litters.

If half a hog is too much meat for you, you can place an order for some cuts. Individual cuts are priced by the pound as follows: chops $5.50, spare ribs $4.50, ground $4.50, shoulder roast $4.50, loin roast $5.50, ham & ham steaks $5, nitrate free bacon $8.50, gluten free sausages $7 (Oktoberfest, maple, garlic, chorizo & breakfast) and tenderloin $10.

Pick up is at the farm 11349 HWY 1 Lower Wolfville or at the Wolfville and Kentville farmers markets. I can also deliver to the city, Truro, or further down the valley.

If you are a butcher or farmer and would like to purchase a whole carcass, we can talk price.

Contact me at etproduce@gmail.com or my cell is 902-670-3408.

-Emily



eggs to make some Christmas eggnog

Posted on by Emily teBogt

Christmas is getting closer and eggnog is a popular drink for this time of year. Instead of buying a carton at the grocery store, why not make it yourself? We've got lot's of eggs for you! I found a recipe on allrecipes.ca that looks pretty good!

Ingredients:

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
Optional: 2 1/2 cups light rum for alcoholic version
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Directions:

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum (optional), cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Sign up for the egg share and make yourself some eggnog!