The BBB joins Team April Joy Farm!

Recently my wife and I made a trip up to April Joy Farm. The 24 acre farm, located in Ridgefield, Washington, provides about 45 families with certified organic fruits and vegetables through their CSA (Community Supported Agriculture) program as well as supplying produce to some local chefs.

The Farmers, April and Brad Thatcher, also raise and sell heritage Tamworth pigs all Animal Welfare Approved and certified. Brad and April’s goal is to have their animals on the farm from beginning to end. That means conceived, born, raised, humanely slaughtered, cut and wrapped without ever leaving the gates of the farm. It doesn’t get any more farm to table than that!

April and Brad invited us to the farm to see their operation and to talk about the possibility of me taking on the cutting of their 20 or so pigs when they are ready in early fall.  I’m up for it but even more exciting to me is their idea to have the pig purchasing families get involved as well. They want to invite the families out to the farm to watch their pig being cut and allow them the opportunity to interact with me while I work.  I’d be able to talk to them about the variety of cuts available, the differences between them and the best techniques for cooking them.   And if anyone was game I could hand them a knife and give a quick lesson or two!

If you’re interested in a whole, half or quarter pig please contact April & Brad at April Joy Farm.  http://apriljoyfarm.com/heritage-pork

April-Brad-Rosie

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Filed under Butchery skills, Farm to table, Knife Skills, Meat Cutting, Nose to tail, Pig butchery, Whole hog cutting

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