Cherry Hill Ecological Farm
Newsletter- February 2017
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Here's where you can find us in February:

February 4 from 9am-2pm: On-Farm Pick-up*
Cherry Hill Ecological Farm 13205 West Cherry Hill Rd Albion, PA

February 7 from 4-7pm: Pittsburgh Pick-up* apoidea apiary 

February 18 from 3-4pm: Pittsburgh Waldorf School

We'll be giving a talk, "An Introduction to Bio-dynamics and the Farm as a Living Organism"

*We have pastured pork sampler and sausage boxes, grass-fed beef burger boxes, and individual cuts available. If you aren't able to make it out to the farm for pick-up day, we welcome you to contact us and schedule another time for a visit. Prices are available on our website:

Around the farm...

Frozen hoof print from one of the horses.

Norman supervises while Gretchen waters the pigs.

It's been fairly quiet around the farm. Seed catalogs are starting to pile up in the office, but we haven't gotten around to placing an order yet. We'll save that for later in the month. We just passed the mid-winter mark yesterday. Will and I celebrated by going for a moonlight cross-country ski around the fields. We caught glimpses of the crescent moon behind the clouds, just above the western horizon as well as the piercing sparkle of Venus.  

We traveled out to Troy, Pennsylvania last week to pick up some of our pork from the butcher. Troy is in the middle part of the state, just south of Elmira, New York, in the Endless Mountains region of Pennsylvania. Such a gorgeous area! But that's not the reason we choose to bring our hogs to a butcher there! We've been working with Leona Meat Plant since last spring to process our pork. They are the closest shop (that we are aware of) that holds an organic handlers certificate. They offer no-nitrate smoking, organic spices in their sausage mixes, and are overall top-notch butchers. We place an enormous amount of care and effort into how we raise our animals. We are grateful to work with a shop that reflects our values in the high quality and craftsmanship of their work.

New in our freezers this month:
Smoked jowl: this is from the cheek of the hog, otherwise known as jowl bacon. It can be used in a similar fashion to pork belly. We've seen some fabulous recipes that call for braising it. Un-smoked, the jowl is used to make guanciale. 
Andouille Sausage: this is a cajun style sausage great for gumbo or jambalaya. Ours is fresh, not smoked.

Farmer's Proverbs
'A farmer should, on Candlemas Day,
Have half his corn and half his hay.'
'On Candlemas Day if the thorns hang adrop,
You can be sure of a good pea crop.' 
We don't use much hay or corn- but I think the gist of it is: six more weeks 'til spring!
Gretchen & Will

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