Regenerative, Humane, Ecological Farming
- with Pride and Love -
Sunday, October 6: Riverwest Market, 10am-3pm on the 2700 block of N Pierce Street
Wednesday, October 9: Brown Deer Farmers Market | Brown Deer, WI (browndeerwi.org), 10am-3pm at Village Park and Pond (4920 W Green Brook Dr.)
Saturday, October 12: WEST BEND FARMERS MARKET - Home, 7:30am-11am at 200 N Main Street
Saturday, October 19: (Port Washington Farmers Market | Port Washington WI | Facebook), 8:30am-12:30 East Main Street
Wednesday, October 27: Brown Deer Farmers Market | Brown Deer, WI (browndeerwi.org), 10am-3pm at Village Park and Pond (4920 W Green Brook Dr.)
Saturday, October 26: WEST BEND FARMERS MARKET - Home, 7:30am-11am at 200 N Main Street
Saturday, October 26: At the Market This Week – WFB Farmers Market, 9am-1pm at 325 E Silver Spring Drive
Our prices are at or below USDA average whole-sale price at time of processing. You know that your food has been raised humanely, with individual attention and enough space to help regenerate the land. Most larger productions might have 2-4 species of plants to graze on. We have many more—including grasses, legumes, and forbs with medicinal value -- and we have watched the land heal: it has changed from a few insects on a monoculture to a wide variety of butterflies, grass-hoppers, frogs, bugs and more. But, because we are a small operation, fixed costs are higher per animal and we do not have access to large bulk discounts for feed. While we would love to sell at lower prices, we need to break even. When you pay a slightly higher price you are not only buying healthy food, but you are improving the Earth.
ORDER NOW to be sure that we have a FRESH TURKEY for you at Thanksgiving:
Fresh | DEPOSIT for Fresh | Frozen | USDA Average | ||
Turkey, whole | 8.00 | 75.00 | 7.50 | 8.42 | Available FROZEN October 12 |
Turkey, half | 9.50 | 50.00 | 8.50 | Available FROZEN October 12 | |
Turkey, Breast | 12.00 | 35.00 | 11.50 | 12.91 | Available FROZEN October 12 |
Turkey, BONELESS breast | 15.00 | 35.00 | |||
Turkey Wings | 7.50 | 7.50 | 7.82 | Available FROZEN October 12 | |
Turkey Thigh | 10.00 | 25.00 | 9.50 | 10.05 | Available FROZEN October 12 |
Turkey, Drumstick | 9.75 | 9.25 | 10.12 | Available FROZEN October 12 | |
Turkey, Organs (gizzard, heart or liver) | 8.00 | 8.00 | Available FROZEN October 12 | ||
Turkey Soup and/or Neck Bones | 5.00 | 5.00 | Available FROZEN October 12 |
Processed FRESH for THANKSGIVING November 26th , delivered if within service area 11/27 for $10.
FROZEN will be available 10/14/2024.
Other Meats | Description | Price per Pound | USDA average | Current Status |
Chicken, Whole, cut in quarters | Average 3 # | 7.25 | 7.23 | available |
Chicken, half | 9.00 | 9.21 | available | |
Chicken Breast, skinless | Ave 0.8 #/pkg | 16.00 | 16.38 | SOLD OUT |
Chicken back and thigh | Average 1# pkg | 10.00 | 10.91 | SOLD OUT |
Chicken wings | 7.00 | 8.68 | SOLD OUT | |
Chicken drumsticks | 8.50 | 8.73 | SOLD OUT | |
Chicken liver | 8.00 | 9.18 | SOLD OUT | |
Goat Roast | 19.00 | 20.50 | Available | |
Goat Cubed Meat | For kabob or stew | 17.00 | 17.67 | Available |
Goat, ground | 17.00 | 19.00 | Available | |
Duck, whole | Average 5 # | 11.00 | 10.99 | Available |
Duck, half | 12.50 | Available | ||
Rabbit, whole or half | Average 3.5 # | 19.75 | Available | |
Rabbit “Wings” | 18.00 | Available | ||
Rabbit Saddle | 22.50 | Available | ||
Rabbit leg | 21.00 | Available | ||
Rabbit liver | 8.00 | Available | ||
Eggs, chicken | 1 dozen | 7.00 | SOLD OUT | |
Eggs, duck | ½ dozen | 7.00 | SOLD OUT |
NOTE: When animals cannot be on pasture, animals are still given room to move about, and eat a combination of fresh plants taken from the pasture (if available), hay from our pasture, and certified organic feed. Reasons to not be on pasture: too wet, too cold, too hot, period of high predation.
All Prices as of 9/15/24. Subject to Change.
Farmer / Certified in Pasture-Based Livestock Managment, BSE
John the Tall fell in love with farming after joining the 4-H rabbit project. Since then, he attended the Farm and Industry Short Course at UW-Madison, where he focused on pasture and livestock management. Naturally, he directs all things pasture, striving to improve local biodiversity while growing the healthiest forage. He is excited to raise healthy, delicious meat for you and your family!
Owner, Manager / APNP, FNP-BC, NFP-C, IFM-C
Anne is a nurse practitioner specializing in functional medicine. The decline in pollinators affected her ability to grow food for her family, reinforcing how the health of our world / food is essential to our own health and well-being. This resulted in finding ways to “farm” in the city, including bee-keeping. As we have grown, her contributions to the farm center on soil and animal health and well-being, as well as creating metrics to evaluate and improve farming methods and efficiency.
Investor, Farm Hand / MBA, USAR-LtC(R)
John the Gray is a life insurance underwriter with a degree in English literature. He loves the farm - the idea of the farm, looking out over the land, and doing his part to keep equipment running and creatures growing. He looks forward to the day we are able to resume beekeeping - hopefully soon!
Farm Hand / CNA
Edward is an engineering student and the manager of an acapella group. He enjoys working with the animals and providing manual labor. He hopes to someday be able to provide small-scale butchering for local farmers like us.
Dietitian, Farm Hand / RD
Sarah enjoys using her dietary knowledge to support the farm effort - and driving the tractor and participating in community labor days (construction projects, tree planting/care days, and more). She finds peace and awe in agricultural endeavors. Any recipes shared from our farm are Sarah-tested and family-approved!
Data Scientist, Farm Hand / MS
Katie loves getting out on the farm to be another pair of hands on big projects, and making animals happy - and keeping the humans happily fed! Also a pencil farmer, Katie works on our marketing and is slowly building tools to help small farms like ours become data-driven for economic sustainability.
If you want to order "a few" things - email us and let us know what you want. We'll take it from there! OPTIONS FOR PICK UP : - At the farm, by appointment - Farmer's Markets (see schedule) - At the Processor (if ordering whole animals) - Delivered (or other means) WE ACCEPT: Venmo, Zelle