Many Summers Farm

03/06/2023

😂

The struggle is real...lol

12/13/2018

It might be 2 degrees outside but it's nice and toasty in the cheese room. Chèvre and goat milk ricotta for Brownsville Butcher and Pantry and Poor Thom's Tavern.

02/10/2018

It's always interesting to see the variations in the same cut between breeds. On the top is a jowl from a red wattle/Berkshire cross. Below is one from an Idaho pasture pig. Both were raised on pasture and fed minimal grain. Both had a steady supply of apples and acorns when in season yet the meat is so different.

06/14/2017

Happy piglets sleeping in the shade of the oaks.

04/08/2017

Two raw milk cheeses from the cave and some veal brasaola that is finally done curing. Thank you Peter Varkonyi for the inspiration to cure meats.

04/08/2017

Two raw milk cheeses from the cave and some veal brasaola that is finally done curing. Thank you Peter Varkonyi for the inspiration to cure meats.

02/21/2017

The Hibernation Box. So fun. Orange bourbon marmalade, English muffin bread, sourdough, raw milk yogurt, goat cheese, cow cheese, grass fed meats and ricotta honey pie...just to name a few...

02/21/2017

Copa, brasaola, duck prosciutto,lardo, cured pork jowls. Wow. We are totally inspired to continue with these value added meats. Stay tuned.

02/14/2017

Finally we have some sun to go with all of this snow! We are all loving it.

07/02/2016

And this little girl arrived in the mist this morning at 4:30.