I tried the pork chops you had given me to sample when we got our beef share.  All I can say is WOW-- that was special pork. I don't think I've ever tastied meat like that! Thank you-- we will be ordering some of that soon!

--Heidi, August 2010

Made the most AMAZING stock with the chicken feet I got last weekend! I found a few heads in my freezer from a chicken buy I did earlier in the year, and threw them in there with a whole carcass. Stiff gelatin, even though there was a lot more water in the pot than I usually use.  Thought I'd share that a pint of it went to a friend of mine who's been a raw vegan for many years. He's been realizing that, while the cleanse aspect of the diet was wonderful for him, his body is now asking for animal products, and he's listening. So, thank you, Chrissie and all our local farmers - your food is truly medicine!

Durga Fuller, Kitchen Yogini

www.TheCookAwakening.com

August 2010

I thought the [How to Butcher Your Own Chicken] class was a very worthwhile experience and even though I don't plan on raising and butchering my own chickens, it gave me a better understanding of the process and the basic anatomy of the chicken.  I really appreciated the cleanliness of your facility and felt confidant in the information that you gave us.  I especially appreciate the info. on waiting to cook or freeze a freshly slaughtered chicken.  This information was not given in another class I took and I can attest to the fact that a chicken cooked a day later is very tough and almost non-edible.

Thanks again for providing a supportive environment for a very transformative life event.

Beth B., July 2010

"It was a great class! I now am ready to butcher chickens but I have no chickens to butcher:) Thanks Chrissie and Koorosh:)"

Kris B., July 2010

Just wanted to express my  thanks for the opportunity to take the chicken butchering class you gave on Sunday.  I must admit that I wasn't sure how I would handle the killing process and can't say that experience is necessarily a pleasant one.  However, since I do eat chicken and prefer organic, healthy chicken, I realized that the process can be a humane one, and much less work that I had thought.  I am looking forward to raising my own chickens now and even more so to enjoying delicious, healthy and organic chicken meat! 

Looking forward to the cheese class that I have signed up for too!

Thank you again!

Donna W., July 2010

Seriously, that was the most amazing chicken ever! I ate it with my fingers, juice dripping off my chin! It was obscene...in a good way :)

Carrie, July 19, 2010

Wow. I don't have words for how amazing the le poulet chicken is...it's just amazing! I baked one tonight and ate most of it while I was carving it. I still like the other chicken you raise, but this one was, well, amazing :)

Carrie, July 14, 2010

Thanks so much for giving little Gus and me a warm last week at the farm!  He's still talking about the chickens and the "real" farm.

I wanted to let you know that in addition to loving the milk, yogurt, eggs (I promptly made some amazing mayo), and soap, we also had to let you know that your beef is FANTASTIC.  It's really the best meat we've ever eaten.  I already have a few friends and neighbors who we've shared some with who are interested next time-- I have forwarded them to your website.  We will continue to spread the word! Oh, and I want to order my thanksgiving turkey too.

--Heidi H, June 2010

I have to give you lots of praise for the beef we got last week.  It is amazingly good!!  We did an impromptu taste test with a "good" T-bone steak from Haggen that a friend brought over to grill.  There was no comparison.  Your beef tastes rich and the texture is perfect (not mushy and kinda lacking in flavor). We were stunned by the difference.  We can never go back.  Even the grass fed beef from Whole Foods is not this good.  I read the cookbook cover to cover the next day.  Thank you for that gift.  The recipes are delicious and the information invaluable.  Is there any chance of getting more beef later in the summer?  We could do an 1/8 or a 1/4 or whatever you have!  We'd even consider pork if you raise them.  Thank you for being the farmer you are.
-- Veronica T., June 2010

Thanks so much for giving little Gus and me a warm last week at the farm!  He's still talking about the chickens and the "real" farm.  I wanted to let you know that in addition to loving the milk, yogurt, eggs (I promptly made some amazing mayo), and soap, we also had to let you know that your beef is FANTASTIC.  It's really the best meat we've ever eaten.  I already have a few friends and neighbors who we've shared some with who are interested next time-- I have forwarded them to your website.  We will continue to spread the word!

-- Heidi H., June 2010

Enjoyed the cheese theory class very much today. Learned a lot that will be helpful in making better cheeses. Best part of class was Mary sampling cheeses and critiquing them, letting us know what is good/bad about each. This was helpful for both the commercial cheeses and particularly on the ones brought by the students.  Thank you again for the wonderful farm lunch served during the class. The whole day was time very well spent. Would do it again in an instant.
-- John C., June 2010

What a blessing!  Never before have we had pork like that.  A simple country meal felt like a holiday feast.   In a way, we were celebrating good wholesome food that comes from intention and integrity.  Integrity task awesome!  I would like to purchase more from you! 

-- Christina S., June 2010

The security staff was very curious about the [CSA vegetable] box.  We unpacked it right there to see what was in it -- Christmas in May!  It took a few minutes to figure out what the Zlata radishes were.  None of us had ever seen anything like them.  I've been eating them sliced with a little butter on a baguette ... to die for!

--Holly H., May 2010

Yum!  Hi and here are my thoughts on the chops which I cooked in the plainest way possible, sauteed in grapeseed oil with salt and pepper.

1) I like the thickness, but it does take quite a while to cook.  I wouldn't mind them in a slightly thinner variety. When I shop I buy both thicknesses for different purposes.

2)  They were the most tender and flavorful pork I've ever eaten- each bite melts in the mouth!

3) There was quite a bit of fat on them.  Now, I like pork fat, but I don't know if they could be trimmed differently?

4)  I would buy them again and again.

-- Susan P-B, May 2010

Not only was this my first experience cooking a duck, the big surprise to this non-farm girl was getting the head in my hand when I reached for it to wash before cooking.  A shriek... yet it reminded me to thank this wonderful creature for providing me sustenance.  It is easy to forget without a face.   And, I remembered how lovingly this duck was cared for.  My friend told me to cut the head off, we were talking on the phone when this happened.  Would you normally leave the head on to cook?  I imagine that other cultures do...

 

The duck cooked beautifully overnight in my Crockpot with an orange and an apple inside.  I am saving the fat, and took all the flesh off the bone.  Tastes wonderful!

 

Thank you,

Judith S., June 2010

Thanks Judith -- Now that you’ve taken all the flesh off the bones, be sure to make a lovely stock with the bones, the head, and the feet!

-- Farmer Chrissie, June 2010

Last evening I ws pouring through the newsfeeds on Facebook when  I came across a name that responded to a post of yours.  It was Tim L.  Well, he is my cousin.  Have not seen him for almost 40 yrs.  My mother and his father were brother and sister.  I sent him a message and friend request.  We chatted a bit on FB, and I am hoping to get together with him next time he is in town with some free time.  Can you tell me, is he a customer of yours or did you work together somewhere?  I nearly fell off my chair as I looked as his travel pics, he has been to some of the same places I have and we seem to share a passion, well, maybe obsession is a better word, for Farmers Markets and the like.  Imagine, after 40yrs.  There is something to that DNA! 
--Jacki T., June 2010

Sure, you can print this on your Testimonials page.  I was a bit surprised yesterday when I got the email from Jacki.  I guess a knack for finding good food runs in the family.
-- Tim L., June 2010

We just wanted you to know that we had the pork steaks for dinner, and they were the best tasting pork we have ever eaten!  The flavor was fabulous and we even ate the fat!  Thank you :)
--Robert & Penny F, May 2010

Chrissie -- I had one of those huge 1-1/2 inch-thick pork chops tonight. Words fail me. It was simply fantastic, easily the best pork I've ever had. Melt in your mouth and not dry in any way. Given the thickness, I first browned them, then braised them a while in chicken stock (made from the first chicken I got from you). Followed the 145 degree internal temp recommended in The Grass-Fed Gourmet Cookbook. Perfection.

-- Bill P., May 2010

I want to thank you for the thought-provoking, informative, provocative, “heavy” (in a good way) “meaty” articles you right.  I have often forwarded them to like-minded friends around the country.  I was deeply touched by your most recent newsletter, the article about playing the hand you’re dealt and your new foster children.  It seems to me that you’ve been defining and expanding the hand you’ve been dealt and creating a deeply rich and satisfying life, and the impact of your loving actions on those children is immeasurable.  I thank you for the example of your lives.

-- Maria V., May 2010

Thank you Chrissie for your wonderful newsletter.  I loved hearing about your family, your life and experiences on the farm and your charge on getting people