Some Major Updates Here on the Farm:

We just got back over 800 pounds worth of meat from our pig harvest. Our freezers are full, and so are our tummy’s. We’ve started the oh-so-tough job of taste testing ALL of the different cuts. When Paradise Locker Meats (one of the only USDA inspected meat processors in our area), sent us the cut sheet to have us choose what cuts we wanted our pigs to be divvied up into, Trev told them to give us “one of everything.” He wanted to try it ALL. I’m so glad he did, for two reasons: I get to learn more about the anatomy of pigs during dinner time every night. Very educational. And second, we get to try cuts we’ve never eaten, thus expanding our palettes. Just to name a few, our absolute favorite cuts have been sugar-cured jowl bacon, thick-cut pork chops, apple brats, and rib eyes. We have yet to experiment with pig tails, and pig feet lol. (Although some folks enjoy pickled pigs feet, especially in the south.) 

Because we’ve been getting asked about this a lot, we haven’t put up a price sheet for everyone to enjoy this harvest with us. Why not? Full transparency here, all the hogs came back with boar taint. What the heck is boar taint, you ask? Well, when you fail to “cut” your boy pigs, and leave their manhood intact, once they hit puberty, teenager hormones get released into the meat and can be smelled while cooking. However, the caveat to this phenomenon is that the smell isn’t noticeable to some people. It’s a certain gene certain people have that detects it. That being said, it is kind of a gray area. 

We’ve tested and tasted all the cuts and have realized that although the meat is ABSOLUTELY DELICIOUS, it is better cooked outside on the grill. Anyways, we are putting together some ~discounted~ prices, because although we have a year’s supply of meats in our freezer and could easily eat it all ourselves, we’d like to offer folks a ~special~ line of grilling meats. 

In conclusion, this was an animal welfare experiment gone wrong. The good news is that we’ve learned a ton throughout the process. And that’s what life is all about-learning things, am I right? More on all this in another newsletter. 😁 Until then, we’ll keep y’all posted as to when our price sheet is up! 

The second major update is that we’ve just received seventy-five chicks in the mail. Trev and I get a kick out of being able to say that this is the first time we haven’t raised an animal for the first time. We grew chickens earlier this Spring and it was one heck of a learning curve. We lived in city limits and brooded one hundred chicks right IN OUR BACKYARD WOOD SHOP. Which was extremely illegal. To keep a long story short, we had thirty backyard chickens and ended up going to court and getting a $300 fine for having said chickens, due to a silly little city ordinance. Little did animal control know that we were harboring a hundred more chickens, right next door to our chicken coop… (Trev and I joke that America was built on a little civil disobedience. 😉) 

After brooding for three weeks, we moved them into an “Airstream Chicken” on pasture out at the farm. We learned how to navigate the throes of dealing with a chicken tractor. You can learn more about the entire process through the “chicken price sheet” link listed beneath. Anyways, we are feeling like seasoned vets when it comes to raising meat chickens (aka “broilers”). We ARE pre-selling these chickens, and they will be processed at a USDA inspected facility this time, so we can ship across state lines ~legally~ 😁 

One big picture item we are truly excited about is being able to cater events with our regeneratively-raised meats. BBQ is HUGE here in Kansas City. And farm-to-table dining is getting even HUGER. (Yes, I know “huger” isn’t a word) At the very beginning of our farming journey, we had the chance to witness, first hand, farm-to-table dining. And that experience was good enough to warrant its own newsletter. 🙃 Catch the whole story on Simple Living Series Vol. 2 next week. 

Your farmers, 

Trev & Viv

Shipped From Our Farm to Your Porch

We’re ecstatic to announce that this winter we’ll start shipping to the lower 48 states! Yes, you heard that right… From sea to shining sea (except you Alaska and Hawaii, sorry)

The best thing about Home Delivery is you can get our farm's pasture raised goodness anywhere in the country! We have a special box that keeps everything super cold and we even have a super special box for delivering eggs! Free delivery on orders of $150 or more!

Join the wait list here

How in the heck can you ship frozen meats across the country?!

Check out this video from our friend and farming compatriot, David. He’ll explain how your order shows up on your porch still cold.

How will ordering work?

It’s easy as 1, 2, 3!

1. Check out our “What’s in Stock” section of the newsletter below for what we’re currently offering and pricing.

2. Until our website is up and running order by calling or texting Trevor at (816) 310-9631 or by emailing him at [email protected]. During this step Trevor will coordinate payment with you.

3. Your order is on the way! As long as you’ve placed your order by Sunday night, your order will ship on Monday. Check out the map below to see how quick you’ll get your order!

Farm Events & Important Dates

• Farm Tour - Saturday, September 28th from 11am-12pm - Rayville - Free

  • Join us for an afternoon of fun for the whole family! We’ll meet at the Van Till Family Farm Winery (13986 Highway C Rayville, MO 64084) at 11 am, take a hay wagon over to the farm (about a mile away), meet the pigs and chickens, and teach on a couple of our favorite stewardship practices. Around 11:30 we’ll take the hay wagon back to the winery and anyone who wants to stay for lunch is welcome. They have to-die-for pizza cooked in a wood fired oven! - Please RSVP by replying to this email or texting Trevor @ (816) 310-9631

• From our farm, shipped fresh to your doorstep - shipping pork, chicken, and eggs to the lower 48 states, coming this winter!

What’s in Stock

• Eggs - Our hens are pasture raised, rotationally grazed, and non-gmo - $5/dozen

• Chicken - Like our hens, our chicken is pasture raised, rotationally grazed, and non-gmo - click here for price sheet. 

• Pork - Pigs were butchered on 7/18 - Our pigs are forest raised, rotationally grazed, non-gmo, and heritage breed (Red Wattle)

  • Whole hogs (120 lbs of meat), half hogs (60 lbs of meat), and custom cuts (bacon, pork chops, ribs, sausage) available upon request. Price sheet coming soon.

How It Works

• How do I order? Text Trevor @ (816) 310-9631 your order by Tuesday night

• When do I get it? Delivery day is every Wednesday - home delivery available or pickup in parking lot at 8:15 pm @ Zion KC (1800 W 69 Hwy Excelsior Springs, MO 64024)

• How do I pay? Payment is collected upon delivery. Usually folks pay with cash, Venmo, CashApp, Zelle, check, Grateful Dead vinyl record, or spicy ranch dressing. Okay, well maybe not the last two;)

-Blessings

Your Farmers,

Trev & VIv

Thank you for supporting regenerative agriculture and transforming the land future generations will inherit - one bite at a time!

How You Can Help In The World of Tech - Please Don't Skip This

#1 Add [email protected] to your email contacts. - This prevents our emails from going to spam and makes sure you get important information.

#2 Open Every Email - Even If You Don't Read Them :)
So this may seem small but it really really matters. Why?

Basically Google and other email providers track how often an email is opened to guess if it is important or not. If you don't open an email often enough than your inbox may stop showing it altogether. But it has a cumulative effect so if enough other people don't open theirs you might not see it too. 

We are trying to walk back this trend and we could really use your help. Even if you don't have time to read the email ( I totally get it - no hurt feelings) would you please open it first and then delete it?  Thank you for keeping our small farm from being erased by big tech email filters!

#3 Share about our farm with your friends!
It really really makes a huge difference when you share with others about where you get your pasture raised bounty from! Plus it can make a huge difference in their life as well.

#4 Like us on Facebook + Instagram and share kitchen creations, unboxing pics, and all things Simple Living Farms
When you share about our farm we try to repost if too our page. It's really pretty cool to see!

Thank you for going the extra mile to support our family farm and regenerative agriculture! It is an honor to be your farmers!