Filed under: 2012 | Tags: beef, Corvallis Indoor Winter Market, lamb, pork, Wood Family Farm
Another season for the Corvallis Indoor Winter Market will be underway this Saturday, January 14 in Gueber Hall at the Benton County Fairgrounds from 9:00-1:00. We will be in our usual place next to Wilt Farm Blueberries. See our “Current Inventory” page for our selections.
2012 is a special year for us as we mark the 20 year anniversary of the founding of Wood Family Farm. We plan to give you few stories about our adventure in farming over the course of the coming year. Here are a few bit of trivia about our farm. Did you know:
1. We were once in the oil business–the peppermint oil business to be exact?
2. At one time, we supply over 20 grocery stores and produce stands in Salem and Portland with melons?
3. We were one of the first farms to begin selling meat at farmers’ markets in the state of Oregon and the first meat vendors in Corvallis and Albany?
4. We began direct marketing in 1994?
5. We raised nearly a thousand broilers one summer?
6. We helped start two local farmers’ market?
Yes, we have had lots of adventures throughout the past 20 years. Hopefully, you will gain a glimpse of our story in the coming months. Stay tuned!
Filed under: Uncategorized
A new month and new pork cuts available. Baby back ribs, country ribs, loin roasts. Check out our “Current Inventory” page for new additions to our pork inventory.
August is here and so is a new supply of lamb cuts! See our “Current Inventory” page for a complete listing.
Our August Market Special is ground beef for $5.00/lb. on your first two packages at the time of purchase.
See you at the market!
Filed under: June
Yes, we finally have pork chops, shoulder roasts and ground pork. I must say that the pork chops are smaller than usual. They are about 1/2 to 3/4 of a pound rather than 1-1.3 lbs. per package. Check out our “Current Inventory” pages for all our selections. We still have to wait a couple more weeks for the bacon, but we’ll let you know when it arrives!
Our July special is: Beef Short Ribs and Pork Spare Ribs at $5.00/lb! Regular price for the short ribs is $6.75/lb.; regular price on spare ribs is $6.25/lb. This price is valid for the entire month of July.
Filed under: 2011
We now have a greater selection of beef steaks. A new supply of ribeye and New York steak are in stock. We also have a couple packages of beef back ribs. Check out our “Current Inventory” page for details!
Filed under: Uncategorized
Our fresh supply beef has arrived! Check out our “Current Inventory” page for selections. Order before noon Friday and we will have your order ready and waiting for you at market.
Filed under: Uncategorized
Just a quick note to say that our next beef is at the butcher at this very moment! We hope to have a replenished supply of beef in three weeks. Thanks for your patience!
An unexpected blessing this year has been selling our beef to the Blue Goat Restaurant in Amity, Oregon. The Blue Goat is a new restaurant with a committment to providing their customers with local foods at an affordable price.
The owners of the Blue Goat purchase the entire beef animal from us. Their chef cuts the carcass into the various portions for his menu. One afternoon for lunch, the children enjoyed hamburgers made from freshly ground beef seasoned with various spices served on homemade buns made in their earthen oven. I savored a beef sausage served with polenta and grilled raab. Simply delicious!
I encourage you to experience the Blue Goat Restaurant in Amity. Their menu changes daily. A sample menu can be seen at their website: amitybluegoat.com, along with hours of operation and directions.
Salt by Mark Kurlansky is an entertaining, as well as, an eye-opening account of the history of one of Man’s most basic commodities: salt. Although “salt” is an item I use nearly every day, I have never contemplated how it came to my table or its impact on history. After reading Salt, I no longer take this humble seasoning for granted.
One tidbit that I found interesting is the role of “salt” in sustaining an army. Kurlansky notes that Napoleon’s army was bereft of salt as it retreating from Russia. Without salt as an antiseptic (OUCH!), minor wounds became fatal. Armies were paid with salt and salt was viewed as a necessary provision.
“Worth your salt” refers to the amount of work you accomplished since salt was used as a medium of commerce.
Kurlansky’s description of salt mining and evaporating was educational. The picture on my “Celtic Sea Salt” of a salt raker made sense to me after reading this book.
Salt was not a book I read rapidly. Each chapter is self-contained enough to easily put the book down and return to later without losing the flow of narration.
I found Salt to be informative, entertaining and a pleasure to read.
