Monthly Archives: September 2015

HACCP Plan Meeting

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Binder for Hazard Analysis Critical Control Points: Food Safety Plan Today I met with the food safety specialist from the Vermont Department of Agriculture, Food and Markets to go over the final parts of our HACCP plan. She actually came … Continue reading

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City Market Coop Harvest Festival

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Sugar Mountain Farm Booth Banner With the opening of our butcher shop we’re going to do the annual harvest celebration at the City Market Onion River Coop in Burlington, Vermont this coming Sunday, October 4th. (Directions)

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Wet Run with Master Butcher Cole Ward

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Master Butcher Cole Sharpening Knife As I’ve mentioned before, we apprenticed for 18 months with master butcher Cole Ward to learn the art of turning a pig into cuts of pork. Cole has come back several times to consult on … Continue reading

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Sows and Pigs Conspiracy

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Sows Meeting in Sunflower Patch Out on my walk I stumbled on a secret society meeting of seven sister sows. Obviously a conspiracy in the making – All of them were clearly gruntled. Better than being disgruntled!

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Sunflower South Field Plateau

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Sunflower Daze Sunflowers, sunchokes, pumpkins, squash, beets, turnips, mangels, kale, broccoli, radishes and tomatoes are some of the things we love to grow in our summer gardens. Come fall the livestock are rotated through to graze down the bounty as … Continue reading

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New Order Form Cut Sheet

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As a background task while finishing constructing the butcher shop and getting our license I’ve been working on revising our order form and cut sheet. The goal is to make very clear what are the standard cuts for a pig … Continue reading

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Sunflower Ark

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South Field Ark Surrounded by Sunflowers Our open greenhouse in the south field plateau is currently surrounded by a sea of gold and green – sunflowers growing in the winter paddock. During the winter many of the pigs sleep in … Continue reading

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Chicory and Sunflowers

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Chicory and Sunflowers

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Wet Run #2 – Sausage

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Walter Breaking Primals Today we did our second wet run, cutting another half pig in our brandy-new butcher shop. The second time through went much faster and smoother. It will get better and better with practice.

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Rare Beast

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Rare Pork Boston Butt Roast We rarely get to eat the High-on-the-Hog cuts as they all sell out each week but occasionally there will be something wrong with one like a broken seal on the package that can’t be fixed … Continue reading

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