- Travers Brothership
- Amongst The Trees
- Eli Edwards Project
- The Wild Pines
- Rebecca Smith Kids Jamboree
- Farmer B
Are there ID or minimum age requirements to enter the event?
No! But of course only 21+ to purchase/consume beer. Please be prepared to show ID when purchasing beer tickets.
What are my transportation/parking options for getting to and from the event?
Free parking is available across the street at our neighbor’s house. There will be clearly marked signs for this area. Only vehicles displaying ADA permit may park down at the farm. Please don’t pull down our driveway unless you have ADA permit or prior approval to do so. There will be a shuttle provided every 15 minutes from the parking area, or you may walk the 1/4 mile down the driveway to the event.
What can I bring into the event?
- You, your family, & a smile. This is a family friendly event & we even have a “Little Farmers” play area & a kids’ concert
- Chairs/Blankets/Hammocks/anything to lounge on while you listen to music and enjoy the fest.
- Any and all instruments for jamming around the bonfire at night
- Water (or just cups if you don’t mind drinking from the hydrant)
- Extra snacks beyond Saturday dinner and Sunday egg breakfast
- Sun Screen
- Bug Spray!!! (this is a must)
- Flashlights/Lanterns (you will be walking thru the farm after dark)
- Clothes & Shoes appropriate for the farm (ok to get down and dirty)
- Camping Gear (if you plan to stay over). Camping is encouraged…Be Safe people!
- Camping Chairs/Blankets
- Rain jackets (rain or shine baby!)
- Shade/Pop Up Tent (if you have one, please bring as we always need extra shade during the afternoon)
- Yard & tailgate games
What can I not bring into the event?
- Your Dog (dogs + free range chickens = no bueno)
- Fireworks (scares the farm animals, sorry)
- Outside alcohol (trust us…we got you covered. We are friends with very generous brewers)
- No weapons of any kind. Please and Thank you.
How can I contact the organizer with any questions?
Email BJ or Amanda at firstname.lastname@example.org
What’s the refund policy?
Refunds will be given up to 7 days in advance of the event. The event will be rain or shine.
Friends! We are so so grateful to our community that continues to support this little family operation! And so we’re back (not from outerspace) with 2018 pastured chicken dates!
For those of you that are new, join us! Here’s how it works…
- You decide how many chickens you want at the three pickup dates: June 9, August 18, October 27. The number of chickens varies greatly for each custome and should depend on your family size and freezer space. The chickens are whole (key to remember for freezer space).
- You reserve your chickens with a $5 deposit per chicken (mail or paypal) and your order form.
- You show up on pickup day between 2-5pm to get your ultra-local, pastured chicken.
- Cook your chicken and taste the difference!
- This year there will be smaller batches in June and October. Please be mindful when ordering! This is to accommodate Solstice Fest (yup, chicken will be on the menu this year!) and Turkeys (!!!) in the fall. Please try to put your larger, stock-up order for the August date. We will operate on a “first come, first serve” basis with orders, so please get your orders in ASAP.
- If a pickup date does not work, please let us know. We have so many families from similar neighborhoods and I’m sure we can help you arrange a chicken pickup carpool!
- More info on turkeys soon!
Hi friends – We are a little behind in getting out our 2017 chicken order form, but here it is! We already have our first batch at the farm. They are enjoying warm days in the “brooder” under heat lamps and when they get their first feathers, they move out onto pasture. Here’s farm girl tending to “her babies.”
We will have 3 pick up days this year – June 10, August 19, October 21. Please download the CWF 2017 Pastured Chicken Order Form, fill it out and get it back to us with your deposit however you can. As usual, birds go quickly, so make sure you get yours in soon! Payment is accepted via check, paypal, or cash. Let us know if you have any questions – email@example.com
We recently had another pork pickup day and took the opportunity to lay out a half hog share to demonstrate what it looks like and weigh how much exactly it is.
Hands down, the most common question we get is, “how much meat is a half share really?” With a the help of a 4-year old added for scale (and cuteness), below is what it looks like! We laid out the cuts in the shape of a pig, so that you can get a sense of where the cuts come from and how much to expect from each area.
As there is a lot of variability in a how you can get a half hog butchered, this is just a common example and each order looks a bit different. This customer did a great job maximizing their order for how their family eats and is a great example of why buying a half hog share is a fantastic value for the pork-lover with sufficient freezer space.
This particular half share had a hanging weight of: 127.5 lbs. which is an average weight, perhaps even a little on the big side. Here’s the breakdown of weights from each section listed above:
2 roasts – 2.12, 3.13 lbs.
Chops (4 packs of 2 each) – 2.5, 2.6 ,2.6, 2.3 lbs.
Boston Butt – 11.3 lbs!
Picnic – 9.1 lbs.
Ribs – 2.8 (a lot smaller than most people assume that they are getting)
Belly (Bacon) – This adventurous customer chose to have the belly cut into 2-3 lb packs to cure and smoke at home: 3.4, 2.1, 3.5 lbs. Most customers have the butcher cure, smoke & slice their bacon for them
Ham 9.8 lbs.
Ham Steaks – 2.7, 2.8, 2.4, 2.5 lbs.
Sausage – 17 lbs. of various flavorings
Hocks – 2 lbs.
Leaf Lard – 1.1 lbs.
Fatback – 7.3 lbs.
Bones – 2.1 lbs.
Neck/back bones – 1.6 lbs.
Ear – 0.6 lbs.
Extras that this customer didn’t take, but are available: Head, Liver, Skin, Heart, Tail…
Lastly, here’s a roundup of Callywood Farms pork on the plate from us and customers!
From top left to bottom right: Pork chop, pork meatball soup, pizza with ground sausage, fried pork chops, farm girl eating porkchop with bare hands!, braised pork with tomato-mushroom gravy, BACON, onion smothered grilled chop, bacon and apple cinnamon rolls, braised country ribs in tomatoes, pork roast in crockpot with herbs and figs, braised pork with tomato-mushroom gravy, boston butt and hocks/feet on the smoker, pork and beans stew with collards, homemade chorizo with blackbeans over pumpkin polenta, rendering lard, a whole hog on the smoker, grilled pork loin, rendered lard.
We here at CF successfully completed our first pork pick up day for our customers! This was the end result of many firsts on the farm: first “Mama Pig,” first litter of babies (10!), and first processing and distribution of half hog shares. For those that have been following us for a while, this was a major accomplishment for this small family farm and a very long time in the making. Farmer B didn’t sleep at all the night before and said the day felt like Christmas morning!
At the pork pickup, we served up some fresh breakfast sausage and had some of the best conversations about food and cooking with everyone. I was so inspired by the porcine pontifications and as promised, here are some links and instructions to recipes and tutorials; our tiny contribution to your pork education. Let’s get the most out of your meat! Even if you aren’t in the business of trying to get the most out of a pork share and are just a casual cooker of swine, we hope this can help you discover new horizons in bacon, chops, and ham.
Over the years we have built quite a nice repertoire of skills and recipes, so enjoy our favorites. I have posted some explanations broken down by cut of meat, and at the very bottom you will find a list of books for your piggie pleasure for further reference. And we would love links and instructions to your favorite recipes too! Please post your faves and don’t forget to send pics of your finished products.
Cooking all of your half share of Callywood Farms pork…
Neck bones – We encourage many of you to take these. We LOVE this portion of pork. It is super easy to prepare and is good stand alone or part of a dish. Below you will see two different preparations. The first is the a pack of neck bones thrown in the crockpot with BBQ sauce. Farmer B often makes this when he has to make dinner for himself, ha! A typical man dinner: pork, slaw, beer.
Most often, we throw a package into the crockpot along with beans. The best pork n’ beans ever. The neck bones add fat, gelatin, and flavor without sacrificing your delicious bacon or another cut of pork. You’ll have to extract the bones from the crockpot (pic on top left) and spend a few minutes picking out the chunks of meat (pic on bottom left) and then throw it back in the crockpot and mix it back in (pic on right), but we have found that it is always worth the effort.
Ham – We have cured and smoked many hams over the years with great success. We have roasted a “fresh” ham as well and both preparations are delicious.
Finding a container large enough to cure and brine your ham is a challenge if you kept your ham whole. Many chose to order a half ham which is easier to wrangle. Below is a full ham submerged in curing brine. It then needs to fit in your refrigerator for a week or so, so you need to account for that too. We have only home cured using nitrites/pink salt, which we order online. I find Michael Ruhlman’s Charcuterie book to be the best reference for curing pork (link to book at bottom).
Out of the brine and to the smoker!
And on the smoker. You can also bake after curing for a more honey-baked ham approach, as well.
Out of the smoker and oh so delicious…
Fresh Ham with Lemon, Garlic, and Rosemary – You guys. This is one of the best pork recipes I have ever tried. It was so so good. We made this last Easter served with freshly creamed spinach from the garden…it was one of those meals you’ll always remember. My picture looks quite different from the magazine, but one thing to NOT LEAVE OUT is the cherry jam sauce. DIVINE.
Feet and hocks – The feet and hocks can be cured and smoked or used fresh. Most feet and/or hocks you find in recipes will call for cured/smoked hocks. It is often used as a sub for bacon in recipes, particularly soups. If you are curing a ham, just throw your hocks/feet into the same container and cook alongside your ham. Plan accordingly to weight with your brine and smoking time/temp.
You can also just throw the fresh feet/hocks into your dish like the neck bones. Just know that if your original recipe calls for cured/smoked hocks (example: split pea soup) and you use fresh, you’ll probably have to add salt.
Well, I could write a book on this topic. But here’s the low down real quick. There are two types of lard: leaf lard and not leaf lard. Leaf lard is the cream of the crop and is the coveted lard for baking and pastry. You can use it as a substitute for butter or vegetable shortening and it’s dairy free (for those with an intolerance), non-gmo (unlike shortening), and actually healthy. Lard has gotten a bad rap, but when it comes from heritage pigs fed a rich diet, it is actually very low in saturated fats and heart healthy. Leaf lard is the fat you find surrounding the kidneys and internal organs of the pig. It is pure and white. You might find some pieces of meat on it and that’s fine, but you’ll need to render it. You won’t have much of it, so you can choose to render it separately if you want to reserve it for pastry use or your can render it alongside all your fatback and get a large batch of lard.
For some, this combo lard comes out clean enough to use in pastry, for some it doesn’t and they choose to use it more like olive oil to cook with. Your choice. With leaf lard you won’t get any cracklins’ and with fat back it may not come out clean enough (white/odorless) to use in pastry. I love making a lard/butter pie crust myself. I also love using lard as a cooking oil, it maintains a high heat (unlike olive oil) and if it isn’t totally “clean” lends a bacon-y taste to your dish (hellooooo cornbread).
My favorite way to render lard is in the crockpot (my crockpot gets a lot of use and I actually have many sizes, ha!). You can also render on the stove top.
Perhaps the most under rated cut from the pig. The jowl/cheek produces a very similar marbling to the belly. Many customers chose to cure and smoke theirs alongside the belly. The jowl is a smaller cut of meat that is perfect to try curing bacon at home with. If you would like to try something different, we have done a very nice braise with ours before that was a wonderful Christmas Eve dinner ragu over homemade pasta!
For those that get a couple packages of plain ground pork and would like to try your hand at sausage making, I highly recommend it! For our household, we order ground pork in 5 lbs. bags which we season and then re-freeze in packages of 1 lb. and take out as needed. Though our butcher uses top shelf organic spices to make the sausage, we like making our own unique sausage flavors and enjoy the creativity and process of having one of a kind sausage. Again, my favorite reference for the best sausage recipes is Charcuterie. I particularly LOVE their breakfast sausage (fresh ginger, garlic, sage…is so so good), spicy italian (I add lots of basil and garlic), and chorizo.
I can recommend the kitchen aid grinding and sausage stuffing attachment. It’s good for a beginner and making small batches of sausage.
Here’s a quick collection of some of our very favorite recipes that we keep coming back to over the years.
Bacon Jam – You need to make this. This is a base recipe. Add/edit/ take out to your preference. This is perfect to make for a special guest, but be aware that it will go very, very fast.
Books & Products
Charcuterie by Michael Ruhlman and David Polcyn