Each fall, we look forward to receiving your questions about our pasture-raised, organic turkeys. These turkeys are soon to be the centerpieces of special meals across the country—and given the care and time it’s taken to raise them, you’re paying more for these than the loss-leader grocery store special—so we are answering some of the most common turkey questions we receive.
Thanks to the walk-in freezers at Elmwood Stock Farm, you’re able to access organic, pasture-raised, Berkshire pork all year round, with the exception of some of the most popular cuts that sell out quickly. Yet we’re reminded of the seasonality of meat as we make the slow turn into fall.
With the warm weather crops well on their way, we have a sense of how the season is shaping up. With more than 25 years of growing vegetables and 21 years of organic certification under our belt, the list of crops we focus on has matured, taking the longer view of what is good for you and the farm, both.
You read in this space about how your food is grown, but rarely do you get to know the people behind your food. Ann Bell Stone, John Bell and Mac Stone are the managers of the sixth-generation Elmwood Stock Farm, leading teams of field crew, delivery drivers, farmers market employees and office staff.
We’re excited to announce that all of the beef that you receive from Elmwood Stock Farm is now Wagyu-Angus beef—still 100% grass-fed, dry-aged, USDA Choice grade, organic and born on this family farm just outside Georgetown, Kentucky. This cross has been in the making for years to improve the beef quality, specifically the marbling, which gives beef its taste and texture.