Weekly Update: August 5th

The Butcher Shop:

We have pork heading to the team at Lepp Farm Market this week and they’ll be working on a big batch of cured garlic sausage rings.

The crew is cutting chicken on Wednesday and the last of this round of beef throughout the week.

For those waiting for more beef steaks, what is left in the farm store and online is all we’ll have until closer to September.

The Farm Kitchen:

This week’s Chef Adrian is focused on a mixture of products this week in the kitchen including Walnut Arugula Pesto, Chicken Broth, and Blueberry Apricot Crisps.

The Farm Store:

The crew is busy packing Ranch Club orders and doing a big inventory for our book keepers so lots on the go in the farm store.

We launched a new August Sampler Pack filled with favourites for this time of year.

The Farm:

Jay and Jagger are putting in hours this week on the farm store and honestly, I’m so pleased with how the facelift is turning out. For those who missed it, we’re moving the farm store to a different building because we’re outgrowing our current space.

The Kingfisher Farm Market Pop-Up Freezer:

Our little pop-up freezer located at Kingfisher Farm Market's market that happens each Tuesday until October. Get more details here.

Back in the freezers this week will be chicken sausages, all beef hot dogs, chicken pot pies, summer vegetable pasta sauce, New York steaks, and more.

The Pet Feed Freezers:

We currently have young quail in the freezer ready to go and we’ll be processing breeder quail in two weeks — Stay tuned for the exact date. Most of the breeders are already spoken for so get in touch if you would like to reserve some.

We’re making another batch of our raw beef dog food next week.