We grow these Dutch Fork Pie Pumpkins every year. They are wholesaling at a local food hub for $24 each. Chefs love them. We have them at the store @FarmsOnMain for $20 for the largest ones and $14 for smaller ones.
We packaged up some of the sides we prepped for Oktoberfest. There are still a couple of packages of red wine braised red cabbage but the mustard cream sauce is gone and so is the German potato salad…
…so I made some more. Get some!
Had a great time at @CityofNewberry Oktoberfest this weekend! Special shout out to @longstoryfarms and @FarmsOnMain for the delicious house made bratwurst on fresh roll. Also house made. Support local business. Support local farms.
The sales counter to make a buffet.
We had really strong sales but not what other businesses had told us would happen. Makes me wonder if we would have done just as well being open for normal shopping instead of doing all the food.
OTOH, we didn’t have major losses to theft
Today was our town’s Oktoberfest. We served a menu instead of being open for regular shopping. We were told by other businesses that the crowds were overwhelming and some told of damage to their building.
So we decided to close off access to the store by rearranging
My wife, who does most of the orders for the store, told me some vendor “sold out” and I thought she meant the product was sold out. She meant the company had been sold. She is meticulous about searching for owners to make sure we are carrying brands that are more than packaging.
We are thrilled to announce our partnership with @FarmsOnMain to carry our maple syrup, sugar, and spices at their store in Newberry, South Carolina! @longstoryfarms
We make chicken salad weekly in Saturday morning from roasted, pasture raised chicken breast. It is my mother’s recipe. Hence it is called Mama Faye’s Chicken Salad.
Big News!
We just partnered with @SugarbushCreek to carry their Maple syrup and maple sugar products in the store! Looking forward to bringing more single source products people can trust to the community.
When I worked in a fine dining restaurant, chef Franz, the Austrian chef, took pride in never ordering from Sysco. He said he didn’t own a can opener.
That is the ethos in our kitchen. Made from scratch from quality ingredients.
Like 1000’s of restaurants, I use @Sysco as my supplier. Every chance they get, they substitute their own in house label instead of what you usually order. And every single time their product is, like embarrassingly bad. They don’t care. Only care about a better margin. I’ve told them 100 times to stop, they don’t. They count on you being too lazy to care.
I’ve been ordering the same garlic parm sauce for years. It’s good! They sent me this instead. I wouldn’t serve this utter shit to a dog. They have no shame.
So farewell Sysco. I know I’m a small fish and you don’t care, but I can’t tell you how good it makes me feel to say fuck off forever. You are a shit company and my life will be better off not doing business with you.
I got a chance to meet Greg after hearing him speak when we were just starting to explore the idea of starting a farm. I have been fortunate to meet several of the regen luminaries.
A stranger bought a farm worth $3 million. Two weeks later, Greg Judy had a 7-year lease on it. The first two years were free.
Jan and Greg had been riding their horses past that place for two years, watching it sit empty. First a sale sign. Nobody could afford it. Then it sold anyway.
Greg called the new owner. A doctor in a Cadillac Escalade with $500 shoes. Showed up in Greg's 20-year-old Toyota.
Greg opened a gate. Let out a war whoop. Steers ran into the next paddock, put their heads down, and started eating.
Two weeks later, a 7-year lease. No fence on the property. No water. Greg and Doc built all of it together.
After one year, Doc told him: "If you keep doing what you're doing, I never want to sell this farm."
That's a relationship built on showing up, sending updates, and making the land better than you found it.
Your rancher,
Jason Hanley | 208-714-0478
This past weekend we roasted 3 whole chickens and 2 eye of round roasts to make chicken salad (breast meat), pot pie ( dark meat), and deli style roast beef.
We will probably make this a regular thing.
For Oktoberfest, we will be offering this menu:
Bratwurst on traditional Bavarian roll with kraut and mustard w/1 side
Pork loin platter served w/mustard cream sauce & 2 sides
Sides: German potato salad, red wine braised red cabbage
Apple strudel w/ caramel pecan sauce
Mayberry was make believe but Newberry is real.
Y’all should come to our store @FarmsOnMain in the downtown, maybe stop by for the Oktoberfest on 2-3 October