Jeffries Family Farm
Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Also lucky at cards.
Online Ordering is now available via the Quick Order Form.
Oven, Spit & Pit Roaster Pigs!
Enjoy Our Pork!Pork Page for details.
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A Favor Please…If you enjoy my blog please do me the favor of making links to articles you enjoy and to my blog's main page at http://SugarMtnFarm.com because links are what build the power of the web through sharing information.A year before
- 2018-04-21 No articles on this date.
Missing Dog – Romula disappeared on in August. Unfortunately her collar came off so she has no ID with her. ~5years old, Female, ~45 lbs
White, grey/black & brown, Upright ears, Looks similar to a coyote. See photos.
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- SMF Bacon on a Stick by Berdas at Champlain Valley Fair
- Wanted: A Few Good Bitches
- New USDA Inspected Brochure
- Demo of Bacon, Salt Pork & Sausage at City Market South in Burlington
- Whole & Half Pigs Available
- USDA Labels at Sugar Mountain Farm On-Farm Butcher Shop
- USDA Inspected!
- Easter Hams in Stores Today!
- USDA Walk Through
- Malum Prohibitum – Silly Laws on NPR
- 30 Lb Roaster Pig Available
- Demo & Porchetta Tasting – Village Market – Waterbury, VT
- Free Meat Success in Montpelier!
- Free Meat – VT State House Lawn 10/4/2017
- Uncured Bacon, Celery Salt & Labeling
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Tag Archives: Cooking
Mussel Muscles After a discussion of muscles I cooked up two pounds of mussels to make a mussel, white sauce and fettuccine dinner for Saturday. They’re now chilling in the fridge.
Apple Jack Rippers a.k.a. Individualized Apple Crisp Apple crips is a family favorite. This has been a very good year for apples so we’ve gotten to have a lot of apple crisp. Usually we make it in a flat glass … Continue reading
Hot Italian Sausage, Pesto & Linguini with Leeks & Zucchini Pesto, leeks and zucchini from our gardens. Hot Italian sausage we made in our new butcher shop from our pigs that graze on our pastures. Mint tea growing wild on … Continue reading
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.
Remains of a Stone Age Pig Roast This pig was cooked largely by the heat of a rock. It is a 16 lb roaster pig that cooked for almost nine hours. A long slow cook over a low heat that … Continue reading
Pig Roast by Chef Giezendanner We sell a lot of roaster pigs but do not rent out roasting equipment nor do we do event catering. This presents a bit of a dilemma for those wanting a pig roast but with … Continue reading
Hope Stuffed Noodles No, no, not Hope stuffed in noodles but noodles Hope stuffed! Tricky bits of language. This falls in the category of Kids Cooking but not Cooking Kids.
First Bonfire of 2015 We eat out a lot. Sometimes even in the winter. We have a permanent fire ring of stones by the upper pond which is surrounded by a fire break of the pond, beach sand and driveway … Continue reading
Hope’s Chocolate Balls Teach your children to cook. Give them interesting cookbooks. Enjoy delicious cooking.