Recent Posts

Our Pork – Not the “Other White Meat”

Our Pork – Not the “Other White Meat”

Supermarket pork often lacks flavor, with a spongy texture that leaves little to savor. That’s why most conversations about pork revolve around cured bacon or smoked barbecue roasts, rather than the meat itself. But our pork is different—juicy, rich, and brimming with the flavor that…

Ordering Half a Pork Share – An Example

Ordering Half a Pork Share – An Example

Ordering a half hog share is the best value we offer, providing a substantial discount compared to buying the same cuts at retail prices. By working directly with the butcher, you save on processing costs—almost half or more—compared to pork prepared for individual resale. These…

Making Coffee at Home – Perfect Iced Coffee

Making Coffee at Home – Perfect Iced Coffee

I love iced coffee. Period.  I have for quite some time and although I don’t mind a mug full of good-quality hot coffee at a restaurant or in my home, iced coffee is where it’s at for me. There is much debate, internationally, on new…

The Weights – Live, Hanging and Freezer

The Weights – Live, Hanging and Freezer

These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus bulls available, animals that we have raised with care and kindness. Pigs too. Let’s use beef for our example. Live Weight vs. Hanging Weight Let’s assume an average…

Herb Brined Turkey

Herb Brined Turkey

Now that you have your turkey from our little farm, it is time to get it ready for the big feast. Brining is an easy way to make any meat juicy and flavorful. Easy Herb-Brined Turkey Ingredients 1 gallon water 1 cup kosher salt ½…

Podcast Episode #24: Tim Leahy

Podcast Episode #24: Tim Leahy

SHOW NOTES On this episode of the Farm Table podcast, Tim and I discuss our shared Spokane connection, being a referee in high school and college football, his career in steel and his transition to auctioneer working with many great non profits. We also discuss…

Podcast Episode #22: Brandon Sheard of Farmstead Meatsmith

Podcast Episode #22: Brandon Sheard of Farmstead Meatsmith

Today I am excited to have Brandon Sheard from The Farmstead Meatsmith website and farm community.  I have been a member of their online community for a couple of years and have learned so much about growing animals responsibly, butchering, curing, smoking and preserving. They…

The T-bone Primer – Bone In or Boneless

The T-bone Primer – Bone In or Boneless

When you buy a share of beef from a farmer like us there are choices to make.  You could argue that the big grocers and the “system” is trying to program us on what cuts of beef we should be eating at home. Conspiracy? Possibly. …

How to Dry Age Beef at Home

How to Dry Age Beef at Home

One of the great ways to experience beef in all its potential is to dry age it. Simply put when you dry age beef, say steaks, a molecular transformation takes place. Water evaporates slowly which gives the beef a “beefier” flavor and as good mold…

Pork Fat versus Olive Oil in Italy – A Brief History

Pork Fat versus Olive Oil in Italy – A Brief History

We Smith’s have used olive oil for years. It was on the weekly Costco list for the longest time. We felt confident that the Italian OO that they sold was from where they said it was…Italy. We also felt better about buying NON organic OO…


Pantry | DIY

Rendering Lard

Rendering Lard

There are a lot of things we have learned in our short time owning a little farm. Some are dramatic (cows trying to leap fences) while some are so subtle and so simple and yet provide tremendous joy. One such item is lard. Lard was used…

Homemade “Artisan” Bread – Updated

Homemade “Artisan” Bread – Updated

I have decided to update this recipe simply because my “adult” children keep telling me that it isn’t clear. What do they know anyway…. It did get my attention though so I spent some time thinking about why and landed on the thought that my…

Simple Syrup

Simple Syrup

I am not sure why I haven’t posted something on this yet. This is one of the great DIYers of the home bar scene. It is shocking that there are simple syrups on the market in bottles sold at a premium price (I wish I…

Smoked Ice Cubes

Smoked Ice Cubes

There is no wrong time to smoke water. I mean, I usually do it around Thanksgiving because I have always felt that smoked cocktails are a fun “pre-funk” to the Turkey day celebration but the truth is, smoked water, then ice, is perfect for ANY…

Beef Stock

Beef Stock

If you aren’t making beef and chicken stock yourself, you honestly should be.  You also may have received a bunch of bones from the beef you committed to this year from your local farm (as you should!). You should be able to make a lot…