Woodbridge Dairy Farm

07/22/2026

07/16/2026

Products we have available to you from our farm.

Grass fed beef: they are born here, raised here and processed at a local USDA facility, and brought back here to sell as cuts. We do have one beef available for halves as wholesale freezer beef for this November.

Pasture raised Milk fed pork: they also are born here, raised here and processed at a local USDA facility. All sausage season is USDA organic seasoning so you can read the labels. No guessing what the “spices” are in the clean food we raised.

Pasture raised poultry (chicken): they are hatched at a hatchery and shipped here at 1 to 3 days old. They are fed our organically farm grown grain (corn, barley, oats and field peas with minerals) and out on pasture in chicken tractors that get moved every day.
Deposits online are put down on chickens during growing season to receive fresh processed chickens for September. Great for filling your freezer for winter meals.

Meat Shares: this is a budget friendly set price for a set amount of meat every month. We are full at this time and will reopen the meat share in Feb. 2027

Herd Shares for access to fresh unprocessed whole milk (raw milk): In Michigan you have to own the cow in order to be allowed to drink raw milk. We offer a contract that states you own an undivided interest in a herd of cattle, and you pay the farmer (us) to do the work for your cattle. You then get access to your milk from your cattle.

All our animals are born here (except chicks) and raised here. We grow our own hay and grain to feed the animals. We know everything from the ground (soil) up. Our farm has been chemical free since 2004 and was certified organic in 2018, then we dropped the certification in 2020. We haven’t changed anything because it works well, we just didn’t need to pay extra for the organic sticker.

We farm with the earth, animals and you in mind, by building one relationship at a time. Farming the way it was, the way it should be.

Got questions drop them in the comment area.

07/08/2026

3 Day Dills: refrigerator dill pickles
Recipe adapted from Aldona Springer for Woodbridge Dairy Farm

Ingredients:
9 cups of water
2 cups of vinegar
1/2 cup of kosher salt
1 tsp, mustard seed
1 fresh garlic clove (I use a whole bulb)
2-4 fresh dill w**ds
Pickling cucumbers (enough to fill your jars)

Directions:
Prepare the jars (wash and sanitize).
Make brine solution: mix water, vinegar and salt into a pot and bring to a boil.
In clean jars, place mustard seed, garlic, dill w**d, and pickling cucumbers.
Pour boiling brine into jar to cover pickles.
Tightly place top on jar, set on counter and wait a full 36 hours.
On day 3, place jar in fridge, let cool and
ENJOY!

This is the recipe my grandma made that I grew up eating. I made it on 5 gallon buckets for my kids growing up. Yes, we had buckets of pickles we snacked on until usually December if we were lucky they made it that long.

06/05/2026

This is the latest corn has been planted for us. Farmer John was planting corn, well my Dad was mowing hay down on the same day.

Happy to say the corn is planted, the new hay field was planted, and first cutting hay is done and off the fields.

We are so grateful for my Dads help in making this happen. ♥️

Farming to feed our Farmily!

05/19/2026

Breakfast Bar (make to your tastes)

Heat oven to 450•F (230•C)
Place parchment paper on 9x13 pan or grease pan

Ingredients:
•Potato sliced thin or hash brown patties (enough to fill bottom of pan)
•1 pound Woodbridge chorizo (browned/cooked)
•1 bundle fresh asparagus (cut into bite size chunks)
• 8 to 12 eggs
• 1/2 cup cottage cheese (didn’t have cottage cheese used sour cream)
• 8 oz Jack cheese (shredded) or what cheese you prefer
• salt and pepper to taste

Directions:
Place hash brown patties on parchment paper and put into hot oven until crispy looking. Pull out when golden brown and crispy. Turn down oven to 350•F (167•C)
In bowl crack eggs and add cottage cheese. Blend with stick blender. Add seasonings to taste.
On top of potato patties, layer meat, veggies, pour eggs over, sprinkle cheese on top.
Bake 30 to 40 minutes until egg is cooked.
Pull from oven let cool for 15 minutes, cut and serve warm or cool completely, cut and wrap to put into fridge or freezer for grab and go breakfast. Reheat and eat.

Enjoy!

You can change the meat and veggies to what you like to eat. Breakfast sage sausage and mushrooms are good.

Storing to reheat.
I wrap in parchment paper and place in a plastic bag for the freezer or fridge. I reheat in the parchment paper, microwave or oven. Using cottage cheese with eggs, keeps the eggs from becoming rubbery on the reheat.

05/02/2026

Milk house is gone, this is the I lost count of how many loads of beautiful sawn wood from Backwoods Custom Sawing

We are progressing slowly, but steady.

04/04/2026

Second delivery from Backwoods Custom Sawing
Timelapse of off loading lumber. Beams, very heavy, beams.