Archive for August 26th, 2013


Sorry to bug you again so soon–like two minutes–I am beginning to feel like a swarmy salesman selling from the back of his traveling wagon with HEALTH TONIC written on the side–but…

I have five 10# bags of Summer Red apples left from the 300 pounds I picked up last Sunday from BOJA FARMS in Bridger. Old Fashioned variety, small in size, tart with a sweet edge, Organic. Cooking apple.

I have to confess that I didn’t make the applesauce as planned on Saturday, but I did make two batches of Fresh Apple Crisp from my Wholefoods for the Whole Family cookbook–one batch for the ladies who joined us in the kitchen to learn about Salsa making, and tasted kombucha, fresh batch of sauerkraut, watermelon and cantaloupe, too; and the other batch for my family with our Chicken Dinner. (Brenda Green, cooker/canner extraordinaire, bless her heart, took my box of apples home to freeze up 10 gallons for homemade apple pies I can make this winter and the rest into applesauce! She can do that for you, too! check out the Canner’s Page under CUSTOM CANNING section)

Next Fruit Run will be August 31st with Pick up on SEPTEMBER 2nd, 4:30 to 6:30 p.m. Trip planned to the orchard for organic New Haven peaches–just enough for the Fruit Shares…not enough for extra sales. 🙁 (NO Palisades Peaches–they lost 75% of their crop to late frost this spring. Looking into Utah for Canner’s–no harvests until late September and October.)


We will be ordering our natural, barleygrass finished meat from Fort Causeway in Lovell in September–but until then I have on hand:

2 Pork- Grill Packs (All fresh cuts with no curing–chops, steaks, etc.
1 Pork- Breakfast Pack
(Bacons, hamsteaks, and sausage)
1 Pork ‘N Beef Pack (Ground beef and ground pork–excellent flavor, very lean)

All meat packs are 12# and $72. Individual cuts are vacuum sealed and frozen.

4 Cornish Rock Frying Chickens………..$17.25 each
(Cooked one up in the Crock-pot–Poultry Rub from Reese’s & Ray’s IGA and high for 4 hours…then low for another 4 hours, because I thought I had turned it off but hadn’t…MEAT FELL OFF THE BONE…dah! Despite the extra-time–though lean not dry, Good flavor. Made a gravy from juices and served over mashed cauliflower, with Eggplant Pizza Rounds (Thanks Laura Brown for the idea), and a LLOYD CRAFT FARMS GARDEN salad topped with homemade croutons. GOOD MEAL WAS HAD BY ALL!)

You can send me an email to reserve a pack or a poultry, or purchase at any Pick Up day Tuesday through Friday, 4:30 to 6:30 p.m.