Sustainable Pasture Raised Pork

Sustainable Pasture Raised Heirloom Pork

Now Available!

Our pigs live the life of leisure with plenty fresh rooting ground, a cool wallow for bathing and shade.  Their diet consists of organic veggies, Amish grains as well as the intangible nutrients that a pig can only get from rooting in the earth.  We have a movable pen allowing the pigs new ground on a regular basis.  We do not give our pigs any antibiotics or hormones, you can rest assured that they are healthy and happy throughout their lives on Clear Creek Farm!
You are welcome to come out to the farm to visit with the pigs and check out their living quarters and check out how pigs were meant to live.  Bring the family, our kids love to watch the pigs

Below you will find the price list for our pork.
You can email us directly to place an order. clearcreekcsa@gmail.com
We have our first pig being processed right now, so order fast!

Clear Creek CSA and Farm

Sustainable Pasture Raise

Prices are by the pound

Pork Chops	10
Ribs	5
Shoulder Steak	7
Shoulder Roast	7
Italian Sausage	7
Italian Sausage Brats	8
Bratwurst	8
Breakfast Sausage	7
Breakfast Sausage Links	8
Andouille	9
Canadian Bacon	15
Ground Pork	7
Neck Bones	2
Tenderloin	16
Boneless Pork Loin	12
Ham Hocks	3
Ham, Fresh	8
Ham, Cured	9

5x7 Folded Card

Picture In Landscape Christmas Card

Shutterfly has elegant Christmas party invitations for your holiday party.

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5x7 Folded Card

Picture In Landscape Christmas Card

Shutterfly has elegant Christmas party invitations for your holiday party.

View the entire collection of cards.

WEEK 22 2012

Week 22!!

It is the final week of the CSA and we are so happy to have had all of you along for this wonderfully hot journey.  It has been a great season and we are so thankful for all of you.  We have loved hearing your stories of how you have enjoyed the harvest this season. 


This week in your box:

POPCORN- so yummy- take off the cob and pop
TOMATOES
SWEET POTATOES
EGGPLANT
SWEET PEPPERS
HOT PEPPERS
GARLIC
MUSTARD GREENS
KALE


ENJOY!!

week 18 2012

September 17th and 20th

Yesterday, Adam cut down all the sorghum and is planning on crushing it this up coming weekend.  It grows and looks just like sugar cane.  The juice is "crushed" out and cooked down into a thick yummy syrup.  If anyone is interested in watching/ helping let us know.  It will be on Sunday, September 23rd.

This week's box:
cherry tomatoes
garlic
sweet peppers
hot peppers
mustard green
arugula
bok choy
kale
tomatilloes
tomatoes
eggplant
sweet potatoes
basil
parsley

Preserving Hot and Sweet Peppers

Peppers
To preserve peppers for winter stir-fries, salads and sandwiches, all you need is a little extra space in the back of your refrigerator. I preserve both sweet and hot peppers, and the methods described below work well for either type.

We also can them using the Ball Blue Books method for canning

Just a note of caution: When you're working with hot peppers, make sure to wear a pair of rubber gloves.  If you have not made the mistake of not wearing gloves let me tell you that you are lucky and take me word for it- wear gloves!

To Pickle Peppers:  You can use a mix of sweet and hot or just hot or just sweet.   To prepare peppers clean and cut the stem so that it is a little cute stem or cut off stem and take out seeds.  It is up to you.  Fill a clean pint or quart jar to within an inch of the top with the peppers. Pour in white vinegar to cover all peppers. Cover with a plastic lid if possible, as the vinegar will gradually corrode metal lids. Store the jar in the back of your refrigerator for up to 12 months. The peppers will stay crunchy for a few months but will gradually soften. Spoon them out of the jar as you need them. The vinegar is flavorful, too. My favorite pickled peppers are a colorful mix of yellow, orange and red Hungarian hot wax peppers. They're great on sandwiches or mixed into pasta and bean salads.

Week 17 2012

Week 17  September 10th and 13th

News from the farm....
This past weekend Adam "culled" the flock of chickens by about 8 by processing some roosters.  Our house is notably quieter- ahh 5:00 AM passes without constant crowing.  We still have plenty of eggs, if you are interested let us know.  The fall garden looks good, the peppers are full and the eggplant are finally coming on nicely.  The rain that we got soaked right into the ground, but has made a positive impact on the soil.
Adam's knee is still giving him a lot of trouble and it looks like he will have to have surgery over Christmas break.  His hobbling around the farm is still pretty fast.

In the box this week:

Sweet peppers (some of these are small, but very sweet.  great for quick roasting or kabobs)

Hot peppers (recipe for preserving on the blog)

Tomatoes

Mustard

Kale

Green Beans

Garlic

Sweet Potatoes