Recent Posts
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
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
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
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
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
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
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
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
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…