Welcome to the Farm Journal ✦

Hi neighbor ✦

This is the start of something small and honest — a journal for the farm. A place to share what's ready this week, how the hens and hogs are doing, and the slow, ordinary work behind real food.

If the shop is the front gate, this is the kitchen table — a little muddier, a little more candid, somewhere to sit down with a coffee and catch up.

What you'll find here

• What's fresh. Eggs, bacon, sausage, pork chops — whatever just came out of the barn that week, and what's running low.
• Pork-share news. When quarter, half, and whole hog shares open, how the cut sheets work, and pickup dates.
• Notes from the pasture. New chicks, farrowing season, the weather, and the lessons the animals keep teaching us.
• How to use it. Rendering lard for pie crust, the best way to cook a pasture-raised chop, what to do with a bag of bones.

How often?

A new note about once a week — maybe twice when the season is busy. Never filler. Only when there's something worth sharing.

Stay close

The RSS feed is the no-spam way to follow along. Or join the mailing list and we'll send a short note when eggs are back in stock or a new pork share opens.

The best thing we grow here isn't on the price list — it's the trust that comes from knowing exactly where your food came from and how it was raised. This journal is where we show our work.

Thanks for being here. Come visit the farm soon — we'd love to meet you.

— with care, the family at Oink n Egg