For many years we’ve taken meat to farmers markets. But many of our regular customers make the trek out to the farm to shop, talk and visit the animals. These interactions are much more relaxed than the hurried sales sometimes happening at farmers market.
Which gave us an idea! Why not show our appreciation for those that come to the farm and stock their freezers!
Starting November 1st, all meat purchases totaling $200 – $500 will get an additional 5% discount. Purchase more than $500 and get 10% off your total!
We’ve also decided to extend this to customers preordering and prepaying for delivery to farmers market. If you’d like to pick up at the market, please email your order and we will get back to you with a total. Use the PayPal button on this website or call to use a credit card over the phone.
Take some time to look at what’s available and get your order ready for the best, fresh, clean chicken, pork and beef. You deserve it!
We’ve raised pastured broilers for about 7 years now. Chicken and eggs were what we started our farm with in 2010. Back then we got in 100 baby broiler chicks a week and processed about 80 +/- per week. This meant there was around 700-900 birds in the field at any one time. We raised them year round including during the drought of 2011. After that year we asked ourselves, is this sustainable for us and right for the birds? During the summer in Texas, the Cornish cross birds we grew needed to be kept cool and this means misters in every pen and hundreds of gallons of water per day. Every day we would go move their mobile protection pens to a new patch of grass and have to unhook and hook back up the water lines on all pens to keep the birds cool. This breed was still susceptible to the heat and our losses were greater than we could tolerate. The solution was one of two things for us: 1) use a different breed that tolerated the heat better, or 2) stop raising them in the summer.
Ultimately, the latter is what we decided was best for both us and the birds. So starting a few years ago, we processed the last batch in mid June and took a 2 month break before getting baby chicks again in August.
This has worked well for our farm plan and our stress levels and most important, the well being of the birds.
Chicken is now back in stock at Taylor Farm. Raised on pasture, supplemented with certified organic non-soy feed from Coyote Creek Feed Mill right down the road. Yes, this all costs a lot more than confinement house chicken but your health is worth it. The fresh taste and texture of this chicken is unlike anything you’ll find at a grocery store.
We have whole chickens, boneless skinless breasts, leg quarters, wings and stock packs. There are limited supplies each week, so reserve yours today!
If you’ve visited our other website, you will see this is a big difference! We wanted you to be able to connect with us on Facebook easily, to see pictures of the farm, to read updates about what we’re growing or featuring, and to download our CSA form and pay online.
Thanks for visiting us here!
We have come to a decision to discontinue raising meat birds for sale. Broilers and layers were our bread and butter for a couple of years before we started raising pigs and expanding (and expanding!) our vegetable growing area.
But over the last several years things have changed.
The demand waned for awhile, but seems to be on the comeback.
Chicken was always a “cheap meat” at the grocery store. So pricing was an issue for a time. Consumers weren’t as eager to pay a premium price for clean chickens like they do for grass fed beef and pastured pork. But luckily, that seems to be changing.
Raising broilers is HARD WORK. This sounds silly because we all know farmers work hard. Farmers sweat, toil long hours, work most every day of the week more hours than we care to admit. But broilers take serious care. The Cornish cross breed doesn’t do well with heat, cold, wind or rain. They need protection, constant care and movement onto clean grass. Pasture raising keeps them much healthier than confinement houses but they are still susceptible to a number of fatal health issues. They are difficult to truly free range because the hawks will pick them off one after another. It can be done, still this isn’t the main reason we decided to stop raising them.
THE FINAL STRAW. Corn. We were certainly lucky to buy a property that had an organic feed mill 25 miles away. There are not many in the US. We wanted to eat chicken that was supplemented with certified organic feed. So we fed our broilers (the very expensive) organic feed. Then the big non-soy movement came and we purchased (the even more expensive) non-soy certified organic feed. Now it’s corn. Customers are saying they don’t want corn in the chicken’s diet. The talk is that there is really no totally NON-GMO corn because cross contamination is so pervasive. So consumers are now demanding “NO CORN” in the chicken’s diet. The organic feed contains organic corn which technically requires Non-GMO corn. Whether it has a trace or several traces of GMO in it I don’t know for certain. A good number of farmers raising meat birds are now using NON-Soy, NON-GMO feeds that don’t contain corn. But the grains in these feeds are raised conventionally with chemical fertilizers, insecticides, etc. Isn’t this the main reason we wanted organic fed to begin with?
Thanks to all our customers who purchased chicken from us over the years! Especially Boggy Creek Farm who sold and promoted our chickens that were fed organically in their farm stand.
We’ve been looking for another farmer’s market to attend for quite some time. January 26th was our first Saturday at Lakeline Farmer’s market in Cedar Park at Lakeline Mall. We are very excited to be attending with our produce and eggs. We are not currently selling our meat cuts at the stand, but if you’d like to preorder anything we’d would happily delivery it to you there. Check out our “what’s available” list and email, text or call in an order. we will weigh the products and give you the total. Then you may prepay by paypal.
Craving pork chops, roasts, ground pork, bacon? Thick juicy steaks? Read on!
We currently have several pigs available for whole or half sales. Price is $5.25 per lb. hang weight and this includes us transporting the animal to Smithville Food Lockers for you and the processing costs! The pigs are running about 175-250 lb. for hang weight for whole pig. Processing costs include slaughter fee, vacuum sealing each cut and curing if desired for bacon. Any sausage, ham cures, etc are extra. You will pick up your packaged meat from Smithville. Since the meat is vacuum sealed and frozen, it will be good for at least 6 months! We are happy to help you to explain cuts sheets and help you determine what cuts you’d like to have back. Short on freezer space and want less than a half? Get a friend to buy in with you on a half, or email/call us and we will be happy to put you on a list to pair buy with someone as they come available.
We also have a whole or side of beef bulk for sale. Price for beef is $6.75 per lb. hang weight and includes all the same as the pigs! The hang weight is typically 275-325 lbs. for beef. Our cattle are miniature Hereford and tend to run a little smaller.
You can get organ meat, bones and fat back from the animals too. Explore new dishes with organ meat, make your own broth with the bones and render the fat for cooking or making soaps!
With the end of summer, this heat loving favorite is a nice change for dinner.
It seems opinion falls into 2 camps on eggplant. Like or dislike. I venture to guess most in the dislike camp probably haven’t tried eggplant.
Outside of Eggplant Parmesan (simple recipe from allrecipes below), here’s a couple of great dishes that will showcase the versatility of this lovely summer vegetable. We start growing the plants in early summer, and they will last well into October providing pound after pound of delicious dishes for those daring to experiment!
Simple Eggplant Parmesan (from ALLRECIPES.COM)
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. …
In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. …
Bake in preheated oven for 35 minutes, or until golden brown.
This recipe was found in our local newspaper, the Lexington Leader from Chef Deedle. We tried it with several guests for dinner and all loved it!
1 small eggplant
1/2 lb. Sausage, hot (Taylor farm sausage is awesome in this recipe!)
1 small onion, chopped
1 egg, well beaten
1/2 cup fresh dry bread crumbs
1 TBSP butter, melted
1/2 cup cracker crumbs (we used Italian bread crumbs)
Note: you can add other vegetables to this. We added chopped sweet peppers and cooked them with the onions and sausage.
Peel eggplant and cut into 1 inch cubes. Cook in a small amount of boiling water for 10 minutes or until tender. Drain and let cool slightly.
Cook sausage and onions until onion is tender and sausage brown.
Combine eggplant, sausage mixture, egg and bread crumbs. Mix well and spoon into a greased 1 quart casserole.
Combine butter and cracker crumbs, sprinkle over casserole and bake 350 degrees for 25 minutes.
Another awesome recipe is from Loretta Turner here in Lexington. The simplicity of this recipe makes it a quick and delicious way to prepare eggplant and also as a base for a variety to add-ins. For instance, add in other vegetables like squash or hot peppers, onions, spices…..the possibilities are endless! These also sound like a great appetizer when entertaining.
1 eggplant, peel cut and cook until tender. Drain and mash.
Add 1cup flour, 1 Tbsp baking powder, 1 egg.
Mix well. Drop by spoonful in deep grease. Fry until brown.