This Month in the Shop
This Month in the Shop
Hey All- sorry about the not-so-monthly newsletter. But we finally have a lot to fill you in on!
- As many of you know, we are opening up a satellite space in downtown Chapel Hill in the Blue Dogwood Public Market on Franklin Street. Production will continue to take place in Saxapahaw, but we hope the new retail spot can help our Chapel Hill and Triangle regulars have easier access to our product. We will continue to go to the Carrboro Farmers Market. Look for the market to open in May with a lot of other great vendors. We will also be hiring for the new location, including a manager position- please let anyone know who might be interested!
- We have two classes coming up soon. First off, we will again be hosting a FREE cooking class one Thursday a month with help from our pig farmer Eliza. Our next date is March 8th (6:00-7:00). We'll go over the basic science involved to cook every cut in our case through either roasting, slow cooking, or fasting cooking. Sign up here
- Our second class will be an all day, "Celebration of the Pig" butchery, charcuterie, and animal husbandry class on April 7th. We've dreamed of doing such classes, and here goes the trial run. Learn butchery, meat science, sausage making, charcuterie, and husbandry. Course will include meat, all your meals (with help from the General Store and Eddy), paella supper at the farm, charcuterie and wine. It'll be a wild ride! Sign up here
- We've remained closed on Tuesdays and Wednesdays. But that, in addition to our newest butcher Logan Okal joining with the current team- and we have a very strong charcuterie game at the shop right now (as you can tell from the picture above). Remember, there's nothing more impressive to bring to a party than a beautiful charcuterie plate!
- St. Patrick's Day is coming on soon and we'll have Corned Beef as well as Guinness, Steak and Mushroom Pies! And we're also taking orders for Easter mini hams (2-3lbs each). Contact the shop if you're interested in reserving anything for spring holidays, including Cane Creek lamb.
Freshly turned gardens
From Cane Creek Farm:
"Every day for the last ten days the farm has grown a bit greener. Bulbs and grasses are making their first appearance of spring but they are very fragile. Pigs and sheep look out hungrily at fresh forage from the confines of last year's hay and this winter's mud. It is an ugly time on the farm but we are filled with excitement for the new growing season. Onions are being planted and the green house is full of spring and summer starts just waiting for new, warm ground."
As usual, you can find all of our great products at the Carrboro Farmer's Market on Saturdays (9-12) and at the shop.
Healthy soils under the microscope
This week at Braeburn Farm
Spring-like weather has the grass on the farm greening up and going into overdrive. We are very excited to try out our new spraying system (of homemade compost) on the pastures and you can expect some interesting developments coming from Braeburn this year! We're hosting a introduction to soil health workshop at the farm on March 6th. Nick Harper will be teaching about the composting and pasture health management practices we implement with a look into the hidden world beneath our feet (contact the shop if you're interested).
not shabby for February grasses