One of our Berkeley Farmer's Market customers bought a chicken and made Roast Jerk Chicken and Pineapple Mind Salad. Read about how she and her 10 year old son dealt with the "wholeness" of the chicken!
http://bakerwithacause.com/roast-jerk-chicken-and-pineapple-mint-salad/
Tuesday, June 19, 2012
Raving Reviews
Our pork is receiving raving reviews:
"We just smoked a pork rib package from our pork share and it was off the chart good."
Ethan Mevi, Oakland CSA customer
"Those pork chops you sent were the best I ever had!"
Bu Nygrens, co-owner Veritable Vegetable, San Francisco
Due to high demand, we are growing our pig herd. We currently have:
- 65 breeding females
- 7 boars
- 175 feeder pigs ranging in age from 3 weeks to 7 months
We harvest the pigs every Monday. They are processed at Olson Meat Company in Orland then delivered directly to restaurants and butcher shops, either whole or half animals where the restaurants and butchers do their own butchering. You can taste Riverdog hog at the following restaurants and charcuteries:
www.pizzaiolooakland.com
Tuesday, April 26, 2011
Sows in Spring Pasture
These sows are just entering their third trimester, and they really like their naps.
Wednesday, March 23, 2011
Wednesday, March 16, 2011
Feeding Time
Late last summer, we added certified organic whey from Cowgirl Creamery in Petaluma to our hogs' diet. It's another excellent source of protein for the hogs and they love it. The dry feed is a ground mixture of our barley, triticale, and field peas as well as certified organic feed from Modesto Milling.
Concrete troughs and grain bin are staged in the open feeding area which is adjacent to the pasture. Our hogs have access to the organic grain and whey at all times of the day and can come and go from their feeding area to the pasture as they please.
Tuesday, March 15, 2011
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