Eat From One Farm For a Whole Year.
Beef, pork, lamb, and chicken — all raised here, and collected six times between September 2026 and September 2027. You pay a little each month across the year, so by the time the food is ready, it's already paid for. Pickup or delivery, whichever suits you.
A Year of Food from the Farm
The Year of Food is exactly what it sounds like—a year's worth of meat and vegetables from our farm, reserved ahead of time and paid for a little each month.
It's our way of making it possible for more families to fill their freezers, their tables, and their kitchens with food they know and trust.
When you join, you're not just buying meat or vegetables. You're committing to a year of eating with the seasons and supporting a farm that raises animals with care, grows vegetables thoughtfully, and believes every part of the harvest has value.
One of the hardest parts of raising livestock is that everyone wants the same cuts. But stewardship means honoring the whole animal. The Year of Food subscription allows us to raise animals responsibly because every chicken, lamb, pig, and steer is spoken for before they're harvested. It helps us plan well, waste less, and keep farming in a way that reflects our values.
For your family, it means you don't have to think about placing orders all year long. Your food is reserved before the season begins, and spreading the cost over monthly payments makes buying directly from the farm more manageable.
It's good food, raised with intention, shared with people who believe that where their food comes from matters.
We're grateful to feed your family.
— Farmer Jess
How It Works
Reserve your share now, pay through installments across the year, and collect your food as each animal and each crop is ready. Six pickups between September 2026 and September 2027.
Seasonal Harvest
Because we work directly with our butcher, harvest dates are finalized closer to processing time. Our harvest schedule is planned as follows:
Pork: May
Chicken: June and July
Beef & Lamb: October
Reservations are filled in the order they are received, so securing your share early is the best way to guarantee availability.
Custom Processing & Extras
Your meat is cut to your own specifications — steaks or roasts, sausage, chop thickness, all of it your call. Most people never get the chance to say how their own animal is cut. Processing fees are billed separately by the butcher and are not included in the package price. Last year, members took home an average of 110 lbs of bonus meat at no extra cost.
You'll be taught how to cook it
The hesitation with a whole animal usually isn't the price. It is standing in front of a full freezer wondering what to do with the shanks.
So I teach it. The Whole Animal Project runs twelve hands-on classes here at the farm, one a month, 10:30 to 1:30. Breaking down a whole bird. Stocks, broths, sauces and gravies. Rendering and cooking with animal fats. Steak, lamb chop and pork chop. Pork, lamb, beef. Summer preserving, charcuterie and sausage basics, organ meats, and shanks, necks and hocks. We finish the year with a head-to-tail celebration feast.
Classes are $100 each, or $1,100 for the full series, which makes one class free. Two people from the same household can register together for $150. Ingredients, hands-on instruction, and take-home materials are included.
Just want the vegetables?
The Summer CSA is a weekly box of whatever is coming out of the field, July through September, with no year-long commitment. If a full year feels like a lot to take on, this is a good place to start.
What members say
Lauren S.
Becca R.
Anthony G.
More than the compartment above your refrigerator holds. Most members keep a dedicated chest or upright freezer, and I'd plan on one before your first pickup. The good news is that the food arrives across four seasonal windows rather than all at once, so you are never storing the entire year at one time. If you aren't sure what you have room for, message me before you sign up and we'll work it out together.
Processing fees are not included in the package price. Your animal is cut to order at a licensed butcher, and they bill you directly for that work — slaughter, aging, cutting, wrapping, and freezing. What it comes to depends on the cut sheet you choose.
Our harvest schedule is planned as follows:
Pork: May
Chicken: June and July
Beef & Lamb: October
Reservations are filled in the order they are received, so securing your share early is the best way to guarantee availability.
Because we work directly with our butcher, harvest dates are finalized closer to processing time. As soon as we receive the confirmed harvest date, we'll notify you and send a paid-in-full invoice for your reserved share. This gives you advance notice of your upcoming harvest and lets you know when to expect your order.
Yes. Every animal is cut to your own specifications. You tell me steaks or roasts, how thick you want the chops, how much you want ground, whether you want sausage and what kind. Most people have never had the chance to decide this, and it is one of my favourite parts of the whole thing. If you have no idea what to ask for, I will walk you through it.
This is the question I get most, and most people who ask it end up asking for more lamb the next year. Lamb is not optional here, because taking it out would tell a story about this farm that isn't true. I'm a shepherd, and the sheep are part of how this ground stays healthy. But there are many ways to come to the table. Some families take their whole lamb as ground, and that is a real and good option.
Please do. I love having people out here. Members are welcome to stop by, meet the animals, and see the ground their food comes from. Please just set up an appointment first!
A year of food, from one farm
Enrollment closes August 14. Reserve your spot for fresh, flavorful, and seasonal harvests from your Farmers at Your Friends Farm.