Yesterways Farm, LLC

This year winter seemed reluctant to loosen its grip and only begrudgingly let spring take her rightful place. Yet spring seemed to lack the will to banish the cold from the ground so plants could get about the business of bringing pastures to life in lush greens, of trees bursting out with leaves swaying in warm breezes, and flowers driving winter’s gloom away with bright colors. With May came the realization that the growing season needed to be kicked into high gear. Since then every farmer I know has been in a constant battle to make up for lost time due to cool temperatures and rains that made it impossible to plant when they needed.

As July approaches pastures have been bush hogged and fertilized, fence lines repaired, chicken pens repaired, cows tagged, calves born and pigs in residence just to name a few of the accomplishments that has occurred. It’s hard to believe the year is half over!

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As always if you are interested in any products contact us. Product tends to move fast.

What unusual weather we have had this year. After so many years of droughty conditions I am not one to complain about the rain; however we may need to consider planting rice should the rain continue!

We will be restocking freezers with beef the end of August. There will be a good selection of roasts, steaks, soup bones and hamburger. There may even be some dog bones. If you haven’t used soup bones to make beef stock you should give it a try. It is a great addition to vegetable soup on a cold winter day and a nice change for cooking rice or noodles.
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We are raising one more batch of pastured poultry this season. Broilers will be ready at the end of September. There will be a limited number of roasters available the latter part of October. I expect this batch of chickens to go fast so if you are not already on the list send us an email. First come, first served.

We are excited about getting our website up and running.  We are still working on it so please come back to see updates and additions.   We will be adding a section on recipes.  Sara Pitzer is test driving different cuts of meats and will provide simply and tasty ways to prepare Yesterways meats.  I am really enjoying quality control duty!  We just had a pot roast Sara made using the crock pot.  Sara dropped it off Saturday morning; it did not make it through the night!

We would like to hear from you with any recipes using Yesterways products.

We  stocked the market with pork in the middle of January.  We think you will like the offering.  The pork chops are two to a pack cut ¼” thick.  The pork roast weigh around 3-4 lbs.  We have uncured side meat, ham steaks, ribs, mild and hot sausage.  Sausage and eggs is a nice treat for a weekend breakfast or breakfast for supper.  (Add pancakes or French toast…yum.)
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The beef freezers have various roasts, New York strip steaks, cube steaks, sirloin steaks, and hamburger.

We have three pigs that will be processed the middle of May.  We have five cows scheduled to be processed the first of June.  If you are interested in purchasing a half or whole cow please send an email to info@yesterwaysfarm.net.