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Chicken processing/pickup dates for 2024

If you have pre-ordered chickens, confirmed your pickup date(s), and paid a deposit, please make sure you put the date on your calendar. You must pick up pre-ordered chickens at the farm on the designated date. We do not have room to store pre-ordered chickens for you.

Pick up on the designated day after 2pm.

Tuesday, June 4

Friday, June 28

Friday, July 12

We are no longer raising meat chickens in August. The weather is too hot for them.

Friday, September 20

Friday, October 4

How to start a farm business as an 18-year-old with a vehicle and a part time job

If you want to get started farming, I recommend selling chickens.  First, go get a job in retail or sales or something that has regular hours and isn't a big mental commitment for you so you can spend all your time thinking about farming.  You'll make way more money than you're going to as a farmer any time soon, so you will learn if you really want to farm or not.  Find someone who will let you use their land for free.  You don't need all that much land to raise a single batch 25 Cornish Cross chickens.  A large backyard would do.  Do not pay rent.  You are going to be depositing valuable chicken manure on that property.  People pay very good money for this stuff.  Assume a 4x feed conversion ratio and set your price at 2x your variable costs, not counting labor.  If you don't understand variable cost, get a book on financial accounting and use it.  Pre-sell your chickens before you order chicks from the hatchery, move them at least once a day once they're in the coop, and figure out before you start how you're going to handle processing. You can brood your first birds indoors in a modified cardboard box.  

I think meat chickens are the single best way to get started farming.  Once you've raised some chickens, you can scale up or branch out into something else.  Try to build mobile coops that are versatile so you can use them for other things.  I strongly advise against starting out a farm business by growing vegetables.  You need your own land or a multi-year lease to farm vegetables, otherwise you are just spending a lot of money improving someone else's garden.  Vegetable farming is also not a sustainable business model.  Only rich people buy vegetables.  Poor people grow their own.  No offense to our vegetable farmer friends, but Americans have the illusion that we are rich.  That is changing.

I am also against working for other farmers when you first start out.  Working for a successful, knowledgeable, established farmer is a great way to learn how all of that works on their farm.  It may have absolutely nothing to do with what works for you in your situation.  Either you will figure out how to be successful, or you will fail. Either result has value. You will learn way more by fixing your own problems or failing than by having someone else teach you how to avoid failure.  Whatever you do, don't be an intern.  If you are going to work for another farmer, do it for the money.  This is another reason to start out on your own at first.  Once you have some experience overcoming farming catastrophes of your own, you are worth more and can negotiate a higher wage, which will help you save up to invest in your own farm business. You will also know enough to know what you don’t know, which helps a lot in learning from someone else.

Maybe you will decide farming isn't for you after you raise a few batches of chickens.  Having a small business failure could be a major plus in the job market.  Make sure you keep records so you can show what you did and what happened if you decide that farming is not for you and you want to go into the trades or some other productive endeavor.  The number of other 19-year olds who have put together a business plan, produced something with their own labor, and sold it, profit or loss, is basically zero.  So give it a try.  Worst case, you can buy yourself a used chest freezer as long as wherever you're living has a spare electrical circuit, and you'll be able to eat plenty of great chicken for a long time.  

Modified Mutton "Biryani"

This is a sort-of approximation of a real biryani which is modified for cooks who are lazy time sensitive and who don’t necessarily have all of the ingredients on hand for a traditional biryani.

What is “Mutton”?

While the definitions change depending on where you are, in general “mutton” refers to meat from a sheep that is 2 years of age or older, meaning it has gone through at least one breeding cycle. “Lamb” is generally from a sheep that is around a year old or younger, and does not yet have its permanent incisors. The term for a sheep that is mature but between 1 and 2 years of age (and thus has likely not been through a breeding cycle) is a “hogget”. There is a very wide variation in grass-fed lamb or mutton, based on whether the animal was standing in lush pastures eating a salad bar of grasses and hay, or whether it was walking miles each day over scrub land looking for grass to eat. Neither of these methods of raising sheep is “better”, but if you’ve only tried range-raised lamb (or mutton) and it wasn’t to your taste, try some lamb from a local farmer who sees the animals every day instead of turning them loose on open range for the season.

Source: Anchor Ranch Farm

Materials

2 pounds of boneless mutton stew meat

2 cups of basmati rice

2-4 yellow or sweet onions (depending on size), sliced thin

plain yogurt, or milk

lemon juice

powdered or fresh ginger

minced garlic or garlic powder (not salt!)

butter

Ghee or lard (real lard, not the packaged stuff full of preservatives)

fresh cilantro, chopped

spices: salt, black pepper, nutmeg, mace (or more nutmeg), dried or fresh mint, cinnamon (stick and ground), cloves (whole), cardamom (pod or ground), ground cumin, ground coriander, bay leaves, turmeric.

You need the salt, nutmeg, cardamom of some form, and cinnamon. Cloves are a nice to have. For the rest, if you have to you could substitute a basic curry powder. Make sure your curry powder is salt-free or make sure you balance the curry and any extra salt you add. If you happen to have garam masala, use that.

A big heavy pot with a lid

Aluminum foil

Another pot

Optional: dried raisins or craisins, nuts, prunes, something like that

Method

Marinade the Mutton

First, marinate the mutton in plain yogurt mixed with ginger and garlic powder for a few hours, or overnight if you can. If you don’t have plain yogurt, make a mix of milk (we always use local raw milk), a couple tablespoons of lemon juice, some salt, and powdered ginger and garlic, just enough to cover all of the mutton. You could grate fresh ginger instead of the powder, if you have it, and you could use minced fresh or dried garlic. Here is a photo of the mutton in the marinade:

Carmelize the Onions

Put some lard (or ghee) in the bottom of your big heavy pot and put it on medium heat. Add salt and the sliced onion and carmelize, stirring occasionally. How much salt depends on what you want it to taste like. The browner the onions get, the more flavor they will have, but the closer you get to burning them. If you have other things to do besides watch onions cook, just go until they have some brown bits in them, like the photo below.

Once the onions are sufficiently carmelized, add one cinnamon stick, a few cloves, dried or fresh mint (if you have it), 3-5 cardamom pods or a few pinches of ground cardamom, 2-3 bay leaves (if you have them), a few pinches of mace (if you have it, otherwise use extra nutmeg), and either a garam masala mix OR about half a nutmeg (ground), ground black pepper, several shakes of ground cumin and of ground coriander, and several shakes of cinnamon. If you want, add a bit of chili powder. Turn up the heat and cook and stir the onions with the spices for about another minute. The most important flavors here are the carmelized onion, the cardamom, nutmeg or mace, cumin, coriander, cinnamon, and cloves. I don’t like giving spice measurements because it depends on how strong you like the flavors and how old your spices are. Try roughly equal parts cumin and coriander, slightly more than that of cinnamon, even more than that of cardamom, and a whole heck of a lot of nutmeg, maybe 50:50 with mace if you have it. As mentioned, you could substitute out some of these for a curry powder mix if that is all you have, just read the ingredients.

Simmer the Mutton Until Tender

Add in the mutton along with its marinade. Add chopped cilantro, or parsley if you don’t like cilantro, or some other green herb that reminds you of cilantro or parsley (we used papalo). Stir everything to combine. Add about 2 cups of water and bring to a boil. Add extra salt to taste. I like to add chicken bouillon, not really for the weird stuff and the chicken flavor but for the MSG. I know, OMG, I thought you were about natural food, MSG is extracted from….seaweed, and L-glutamic acid is in a whole bunch of different kinds of natural foods. Hey, you do you, leave it out if you don’t like it. If you cooked the onions in lard and not ghee, consider adding a couple tablespoons of butter, for flavor. If you cooked the onions in some kind of hydrogenated vegetable oil, pack up your backpack and go to the principal’s office right now.

Turn the heat down, put the lid on, and simmer the mutton for several hours, stirring occasionally until it is tender. The cooking liquid should be bubbling but not popping boiling hot bubbles in your face. When done, you should be able to cut a piece of mutton in half with a wooden spatula. If the meat is not that tender, keep cooking, and add more liquid if necessary.

Prep the Rice

Meanwhile, rinse your rice (most rice has arsenic in it — which is probably not a big deal if you have a healthy immune system and you rinse it), then soak the rice in a pot of water, at least twice as much water as rice. (You can change out the water before cooking if you’re that kind of person.) When the mutton is close to tender, add to the rice pot a few tablespoons of butter, a pinch of salt (if to your taste), a jigger of lemon juice, some extra cardamom (pods or ground), and a healthy dose of turmeric. You can do without the turmeric if you want, it’s mostly to color the rice yellow, because saffron is really, really, really expensive. Bring the rice mixture to a rolling boil for just 2 minutes. Drain the rice (a mesh strainer is helpful but not strictly necessary.) Yes, you are wasting most of the flavorings since you only boiled the rice for 2 minutes. You could save the liquid and use it later as a base to cook another batch of rice.

Finish the Mutton, Steam the Rice

Take the lid off the mutton and crank up the heat, stirring while you reduce the cooking liquid until it’s still there but you can see the mutton above the top of the liquid. It’s better to err on the side of a little extra broth so you make sure there is enough liquid to finish steaming the rice. Then reduce the heat to low. Spread the parboiled rice evenly over the top of the mutton. Decorate (optionally) by sprinkling something like dried cranberries over the top.

Cover the cooking pot tightly. One way to do this is to seal it with aluminum foil and then put the lid on top of that. Steam the rice like this for around 30 minutes before checking to see if the rice is done.

Make a Raita

When the rice is steamed the biryani is done. It is best served with some kind of a raita, such as plain yogurt mixed with minced cucumber and chopped, fresh mint. By which I mean, ignore complicated raita recipes and chop up half a cucumber and a handful of mint, then mix it into a cup or so of plain yogurt.

Remember to take out the bay leaves and whole spices or at least warn people to watch out for them. Or don’t.

Source: Anchor Ranch Farm

You Can Make Your Own Sausage (Swedish Potato Sausage)

I don’t have any pictures of how the sausage is made. Sorry.

You are probably going to get more consistently good flavor and texture if you pay a professional butcher to make sausage for you. However, making your own sausage at home is really easy, you can control exactly what goes into it, and there are way more varieties of sausage you can try than you could possibly find at a butcher shop.

For this past Christmas (I know, it’s May) we made Swedish Potato Sausage. We normally try to make something from our families’ heritage for Christmastime, so a year or so ago it was Sauerbraten (which was…weird. Okay, but weird. Sorry Deutschlanders.) This past year it was Swedish Potato Sausage.

The recipe for Swedish Potato Sausage is basically equal parts by weight of pork and potato, a few onions, salt, pepper, allspice, and some milk to help stick it together. Then stuff it in pig intestine.

Unfortunately it appears to be impossible for small scale meat processors that serve small, local farms to reserve the hog intestines, so unless you slaughter your own animal and are able to save and clean the intestines, you will probably have to buy natural casings. You can find them occasionally in gourmet stores or order them online. They come in a vacuum-packed bag with a whole lot of salt. They'll keep for several months in the refrigerator, usually. When you open the bag, it smells like, well, pig intestines. You need to rinse them A LOT in cold water including running cold water through them, and then they shouldn’t smell. This also removes most of that salt.

If you don’t want to use natural hog casings there are other varieties available, including collagen casings. You need to make sure you read what size casing you are buying: they go by diameter. Don’t mistakenly order the thin-diameter casings for breakfast links if you want to make brats. The casings don’t really stretch; if you fill them up too much, they burst, and then you have to start over.

The Mahabharata of homemade sausage making is probably “Great Sausage Recipes and Meat Curing”, by Rytek Kutas, founder of The Sausage Maker in Buffalo, NY. You can buy it directly from them, and you should, because guys who write a book about how to make sausage are cool. It’s mostly technique though, and kind of short on recipes compared to how stuffed the Internet is with every imaginable kind of sausage recipe.

A meat grinder attachment for a stand mixer is pretty useful. You can often find this kind of thing used, or “refurbished”, and let’s face it, a 10 year old mixer or mixer attachment is possibly better made and going to last longer than one made currently. However, you clearly don’t need all this, since people have been stuffing sausage with just a funnel for, well, forever. The benefit of a meat grinder / sausage stuffer is that grinding your ingredients together mixes them for you, so you get better consistency and not, say, a chunk of one thing followed by a chunk of something else. You could, however, grind in a food processor, or just chop everything with a sharp knife or two.

Anyways, making your own sausage at home is one of those things that is so easy, it’s weirdly sinister that more people don’t do it. If you want to make smoked/cured sausage you still need a way to smoke it, you still need to add nitrite, and you need to know what you’re doing there so you don’t get botulism. If making normal, uncooked sausage, you should plan to make 10 or 20 pounds at a time and then freeze it; there’s not much point in making only enough for a single meal. You are likely going to make a bit of a mess in the kitchen, probably, and prepping and stuffing 20 pounds of sausage takes a few hours. However, there are sausage recipes for everything in your freezer that you don’t know what to do with. Will your kids eat beef cheeks? Maybe. How about kidneys? How about beef cheeks, kidneys, and crusty stale old bread you’ve been storing in the freezer, mixed with sage, nutmeg, and a few other seasonings, and stuffed into a sausage? There you go.

Example Pork Custom Butcher Cost - November 2022

This was our family’s recent custom butcher order. It may give some idea of butchering costs. We got a lot of bacon and link (not loose) sausage made but no ham. Curing, slicing, and stuffing sausage casing all take extra time and money, so if you just get fresh pork meat your cost will be lower.

Our half hog was 109 pounds

Our total custom butchering cost was $247.34. That consisted of $40 for the pork harvest fee, $119 for cutting and wrapping, $57.25 for curing and slicing 25 pounds of bacon, and $30.19 for making 11.84 pounds of Oktoberfest sausage.

Here is the exact text of my email to the butcher, less the “Hello” and contact info:

Butcher paper wrapping is fine

Shoulder

Shoulder bacon.

Make the rest of the shoulder/picnic into steaks, 3/4 inch, 2 per package. Bones are fine, we often cook these steaks in the slow cooker as it's easier than making pulled pork from a big roast.

Loin

Tenderloin whole

Pork chops bone in one inch thick 2 per package. As always I like a good layer of fat left on the chops.

Cut the sirloin into stew meat.

Belly

Regular bacon

St Louis style ribs

Ham
Grind it for sausage. Grind whatever you can of the hock, I have plenty of smoked hock already

Sausage: I think I remember you can do a pork Oktoberfest, is that right? [The answer was yes.] Make half Oktoberfest (4 links per package - if you can't do pork-only Oktoberfest then make bratwurst) and half plain ground pork in 1 pound packages.

Make jowl bacon please!

Soup bones, liver, kidney, heart, tongue, leaf lard fat - yes.

No skin, tail, ears, or back fat [This was because we have plenty of these items already.]

Easy Not-Made-From-Scratch Meat Buns

You can of course make the dough used in these from scratch. However, we must not allow the perfect to be the enemy of the good. Only God is perfect; if you, dear reader, are not a Divine being, you must accept that “good enough” is the best you can do, most of the time. Given the choice between making these meat pies at home and buying something from the frozen aisle, this recipe is quick and easy and at least more natural and healthier than the frozen option.

This is loosely based on a recipe showed me many years ago by a kind lady from Vietnam.

You need:

1 cylinder/package/container of your choice of pre-made biscuit or croissant dough

A handful of fresh mushrooms (your choice, but standard cremini work fine)

One small shallot (or a small piece of onion)

A couple tablespoons of butter

1/4 pound of ground pork

Fennel seed, rosemary, salt, black pepper, sage, marjoram (or thyme)

Brown sugar

Green peas (canned is fine, or use a substitute)

A skillet

A baking sheet and oven

To make the meat pies:

Dice the mushrooms and the shallot - chop it finely, or as much as you feel like working.

Put the butter in a skillet on low-medium heat and add the mushrooms and shallot. Cook slowly until the shallot is translucent and the mushrooms are cooked down and browned.

Add the ground pork and a good pinch of salt. Turn up the heat to medium-high and cook until the pork is mostly cooked through, stirring to mix. Break up the pork as small as possible. If you have one, try using a potato masher to break up the chunks of ground pork.

When the pork is mostly cooked but not browned, add the herbs and black pepper. The mix is equal amounts crumbled sage and crushed fennel seed; add more of either if you want a stronger flavor. Add a pinch of rosemary or to taste, the same with marjoram or thyme. You could substitute crushed red pepper flakes for black pepper if you prefer some added spice. Stir well while the mix continues to cook for a few more minutes and the pork starts browning. Taste, add more salt if needed, then turn off the heat and add brown sugar to taste, maybe a spoonful. Mix well. Taste, add however many peas you want and mix again. (Any other soft green vegetable also works. Leftover cooked greens would be a great substitute for peas.)

Let the mix cool until you can work with it.

Meanwhile, prep your pre-made dough per the instructions on the package. Once you have each piece separated and on the baking sheet, cut or pull it apart down the equator. Put a tablespoonful of your pork mixture in the middle of the bottom half, put the top half of dough over it, and crimp the edges together using the tines of a fork. Or your fingernail.

Bake as directed on the package. Enjoy the meat pies hot or cold.

The Avian Plague

[Update Spring 2023. While nobody is going to admit that locking 10,000 chickens up in a building that will asphyxiate them if the fans stop running is demonically stupid, there appears to be some sign that the government is backing away from the policy of euthanizing entire flocks based on a single PCR test — mostly because enough people pointed out how obviously insane this policy is. We hope for some positive change by next year. Maybe?]

[Update Fall 2024. Nope. Government still as monumentally stupid as ever. Essentially ALL chickens deliberately destroyed by our government have zero symptoms of Avian Influenza, meaning that these were exactly the chickens that had developed immunity in any flock where it was found. It’s almost like the government is paid by veterinary pharmaceutical companies which sell drugs and desperately don’t want flocks to develop natural immunity…]

Government policy suggests insanity

We are increasing our deposit per chicken to twenty dollars in 2023. This is because of the risk from the Federal Government’s response to Avian Influenza. Avian influenza is not a meaningful health risk to people, only to birds.

Nevertheless, for some unexplained reason (no corporate funding to explain it, likely), respiratory ailments such as avian influenza are dangerous to the profit margins of agribusiness corporations running huge, confined poultry flocks. It appears to be, in practice, U.S. government policy that commercial flocks kept in such close confinement that ventilation systems are required to filter out the aerosolized chicken manure (if they have access to the outdoors some of these birds may be sold as “free range”) could not possibly be a cause of respiratory ailments in said birds. Also, it appears that farmers are being told that it is a good idea to destroy wetlands habitat and other surface water sources on their farms to ensure the farm ecology is not shared with wild birds.

They don’t make insane, dictatorial bureaucracies like they used to

In a disappointingly weak and lackluster attempt to copy the illustrious Mao Zhuxi who, unlike the clownish erasthaipaeds in charge of the U.S. government*, had the knack of putting the “total” into “itarian”, the government (and big ag) blames wild birds for spreading avian influenza, and is particularly concerned that wild birds might breathe the same fresh, open air as domesticated poultry flocks. Fresh air is dangerous! To big ag profits?  

This story is not reminiscent of anything

To determine if a poultry flock is infected with the dreaded avian plague, the government uses a polymerase chain reaction (PCR) test, which has become the go-to test to detect something that isn’t there, since the PCR test, on its own, has always been and will always be invalid as a tool for diagnosis of any kind and was never intended for such a purpose, as stated explicitly by the man awarded a Nobel Prize in Chemistry for the invention of said test.  But if you’re wondering why you aren’t seeing flocks of wild geese dropping out of the sky with the sniffles, but almost all poultry lost from “avian influenza” have been part of huge commercial CAFO flocks, you’re clearly a misinformation spreader, so stop asking such questions and be thankful that you live in a free country.

(There are occasional media reports of nameless “hunters” seeing unexplained dead wild birds. A flock of more than 50 wild turkeys mate and nest on the farm and the surrounding area and hundreds of wild geese and ducks come to the farm every year. If there were anything at all to see, we would know.)

Following any positive test result, regardless of how apparently specious, the typical government response is to immediately destroy all birds in the flock, similar to the typical government response to children in Yemen, wedding parties in Iraq, or democratically-elected leaders in Africa or South America. Note that even if the entire flock were to be infected, the birds could be quarantined, processed, cooked, and eaten in complete safety, if the purpose of government policy was to benefit the public, but this is not allowed. 

Why we’re raising our deposit on chickens

Unlike the corporate CAFO factory farms and their absentee investor owners, we can’t afford to cover the loss of an entire flock of poultry so that we can profit by raising the price on you next time while driving our smaller competitors out of business. Thus, we have increased the deposit amount on bulk chicken pre-orders, which is not refundable in the event we have chickens but are prevented by law or regulatory action from selling them to you.

Do you believe drug companies care about people over profits?

The good news is that while “leaky” avian influenza vaccines have been largely banned in the U.S. and Europe due to the risks and side effects of the vaccines being deemed worse than the disease, international veterinary pharmaceutical conglomerates have for years selflessly pawned off these potentially dangerous vaccines onto politically and economically disadvantaged farmers in the “global South”, and are ready to charitably sell their vaccines in the affluent U.S. and European markets just as soon as government policy creates a sufficient demand.

Let’s Recapitulate

Avian influenza is not significantly harmful to humans but is potentially detrimental to debt-leveraged corporate agriculture confined animal feeding operation (CAFO) poultry business profits. In contrast, healthy birds raised outdoors appear to be less susceptible to the disease. Also, decentralized and distributed small scale outdoor flocks are logically more likely to experience a self-contained outbreak in contrast with huge confined flocks which are served by delivery trucks and machinery going between multiple buildings every day and thus spreading potentially contaminated litter. However, the U.S. government blames migratory wild birds for spreading avian flu, not Big Chicken warehouses full of aerosolized manure and the industrial supply chains which serve them. The solution promoted by the U.S. government is to destroy any chicken flock in which avian influenza is suspected, regardless of how many birds actually have symptoms, and to promote CAFO poultry as the safest way of raising chickens. The net result is the deliberate destruction of small, less capitalized poultry farms and thus decreased competition for the major corporations which fund agribusiness lobbying. As a (very) small producer, we can’t afford to cover the cost of having the government come and kill all our chickens, so we’re raising our deposit per chicken.

* Of course there may be many well-meaning employees of the Government. All of our interactions with such employees have been cordial. Most Federal employees probably mean well and are trying to do the right thing. None of these people has any real power to set policy. Perhaps if the hard working government employees who actually want to do the right thing were put in charge, things would be different.