Author: Tristan Klesick

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Apples and Nutrition

braeburn apples

What can an apple tell us about nutrition? Lots. Apples are an amazing source of so many good things that nutritionally benefit us. (We are just using apples as an example. The same could be said for oranges, kale, radishes, etc.) Have a look at this list of goodies in every apple. One medium apple with skin contains:
Protein 0.47 grams, Calories 95, and Dietary Fiber 4.4 grams. 

Minerals: Potassium 195 mg, Calcium 11 mg, Phosphorus 20 mg, Magnesium 9 mg, Manganese 0.064 mg, Iron 0.22 mg, Sodium 2 mg, Copper 0.049 mg, Zinc 0.07 mg, also contains a trace amount of other minerals.
Vitamins: Vitamin A 98 IU, Vitamin B1 (thiamine) 0.031 mg, Vitamin B2 (riboflavin) 0.047 mg, Niacin 0.166 

mg, Folate 5 mcg, Pantothenic Acid 0.111 mg, Vitamin B6 0.075 mg, Vitamin C 8.4 mg, Vitamin E 0.33 mg, Vitamin K 4 mcg, and contains some other vitamins in small amounts.

That reads more like a list from a multivitamin, except the apple didn’t have any added preservatives, food coloring or sugar.

What is even more amazing, is that our bodies are uniquely created to eat, process and put to good use all of the apple’s ingredients. Let’s take a look at the Vitamin C in an apple. Our list says that an apple has 8.4 mg of Vitamin C. The Recommended Daily Allowance (RDA) for Vitamin C is 200 mg. Hmmm… The apple appears to have 25 times less Vitamin C than the RDA. Many people would contend that 200 mg is just enough Vitamin C to ward off scurvy and so they push for higher amounts, upwards of 1500 to 2000 mg per day.

It would appear that when we reduce the apple to its core (pun intended), one would have to eat a lot of apples to get to the recommended RDA. However, some research done at Cornell University on apples and Vitamin C discovered that 1) apples did have about 8.4 mg of Vitamin C, but 2) that the apple produced 1500 mg of Vitamin C-like benefits when eaten. This is incredible! Our bodies are able to magnify the 8.4 mg of Vitamin C and deliver 178 times more benefit. And that is only one nutrient. What about potassium or manganese or iron?

The same body that breathes on its own, circulates blood on its own, and heals cuts on its own, is probably more than capable to mix and match any combination of nutrients based on what the body needs at that moment.  

One could start to imagine, that if our food supply was grown on healthy organically managed soils, that weren’t abused by chemical fertilization, herbicides, pesticides and fungicides, how much healthier our food supply would be. If our nation’s soil was rich in nutrients and the foods we eat were grown in that that type of soil, Americans would be among the healthiest people in the world. 

Fortunately, in America, we still have the freedom to choose life-giving foods, rich in nutrients that will nourish us and sustain us. So the next time you think your body needs an immune booster, just reach for two apples and let your body decide how it wants to best use all the nutrients. 

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Three Types of Farming

healing-through-nutrition-01-300x300I have been preparing for my upcoming talk at the Celebration of Food Festival at the Lynnwood Convention Center this Sunday, May 19th. My topic is Healing through Nutrition. I will probably tackle this subject from a soil health perspective—something akin to healthy soil, healthy food, and healthy people. In the 1900s, America’s health ranking as nation was #1. Americans were the healthiest, but by 2007 we had moved from the top to the bottom, ranking 95th in overall health. What has changed in those 100 years? The way we farm!

For centuries we have had food primarily raised “organically.” People ate more locally, had more diversity in their diets, raised their own food and got plenty of exercise in the process. (I can only imagine how successful a CrossFit gym would have been during the early 1900s.) Americans also ate a lot less processed foods and consumed a lot less animal proteins.  

Back then, New Jersey was called the Garden State for a reason. When the country was run by true animal power—everything from police to fire to transportation—every sector of society generated animal waste and it all had to be carted out of the city. And guess where NYC’s animal waste went?  New Jersey. Copious amounts of barnyard waste were plowed into those farm fields to grow more fruits and vegetables. A beautiful picture of a symbiotic relationship between cities and farms, where the farms fed the cities and cities, in turn, fed the soil.

After WWII, agriculture moved away from barnyard wastes to chemical solutions. Initially, the chemicals were used more like a supplement and they worked reasonably well, but that was because the farmland was heavily fortified with nutrients from the “organic” farming practices of earlier generations.  But as time marched on, the ease of chemical usage enticed many farmers to leave the time-tested practices of building soil health. And eventually our national treasure, the soil, became depleted and disease and insect pressure on our crops dramatically increased. Of course, the chemical mongers developed stronger killers to wipe out the new problems that their chemicals helped to create.  

As our national health continued its decline, our nation embraced Genetic Engineering (GE) or Genetically Modified Organisms (GMO). So, having moved from organic farming to spraying our crops with synthetic herbicides, fungicides and pesticides, we are now actually inserting the pesticide or herbicide into the genes of our food. Now, a farmer can spray his crops with an all-purpose indiscriminate herbicide like RoundupTM and kill everything but the crop or insert a pesticide into the plant itself, so that when a corn borer or Monarch butterfly starts to nibble, it will die, saving the crop, so that you and I can nibble it later. YUCK! 

Klesick Family Farm, along with many other farms across the nation and around the world, has decided to grow real food from soils that are nutrient-rich—working with nature, not against it.  But we can’t do it without “eaters,” so thank you for saying “yes” to real food.  

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Give the Gift of Good!

431892_10151632556921145_254187675_nThis May, Give the Gift of Good! No strings attached.  

We want to partner with you in our mission to bring GOOD FOOD to as many families as we can! During this month, every new or returning customer* will receive 25% off their first produce purchase.*
 
By referring your friends to Klesick Family Farm, you are not only connecting people with a good source of healthy food, you are also helping support sustainable organic farming and the local food economy, while reducing the toxic load on the planet. More importantly now than ever – together – we are saying NO to genetically engineered foods, chemical fertilizers, and pesticides with each box of good delivered! More organic and sustainable agriculture means less industrial factory farming, less chemical toxins, healthier soil structures, and stronger communities.

* Must mention this ad to receive the discount.

* A returning customer needs to have been inactive for eight months or longer in order to receive the discount. Please contact us for more information.

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Farm Musings

farm musingsFinally, a good stretch of planting weather! This is an awesome time of year. Things just start ramping up when the weather breaks. Every farm in the valley is going “hog wild” right now. But after the last few years, every one of us is pushing our equipment to get as much done as possible before…well, we just don’t know what the future holds and the weather is good now.

This last week, we were able to plant the potatoes. We are upping our planting by 500 lbs. this year. When it comes to potatoes, we are “plain Jane” around here. I like to plant one red variety called Red Lasoda. I like its flavor and it consistently performs well on our farm. The yellow variety is called Satina and it has to be one of the most flavorful creamy tasting “taters” for the fresh market. The plants are luscious and really respond to our valley soils. It feels good to have these planted and checked off the list.

June strawberries—I should have some, but that patch is weedy; oh man, is that patch ever weedy. I haven’t decided to weed or not. Sadly, it is a matter of economics. The cost to weed the patch would be more than the crop is worth. As you can infer, I am leaning towards just picking it. The strawberries for August are looking good and less weedy, at this time.

Our sugar snap peas are up and going. They will probably be ready to start harvesting mid-June. We just planted our second crop of them. I love those peas—plump, sweet, juicy peas—can’t wait!

We planted our first round of green beans. This planting may be a tad early—time will tell.

We have also started the first batch of winter squash in the greenhouse and will probably direct-seed a second batch as well. There are so many kinds of winter squash. We have settled on one acorn variety, three different varieties of Delicata and, of course, we planted a splash of Cinderella pumpkins.

But my favorite crop this year has been all the birds. With the addition of an orchard and a few hundred new trees planted around the farm, we have seen an explosion of wildlife. When we moved here there were the usual suspects like robins, swallows, a few Steller’s Jays and crows. Of course, there are lots of bald eagles and hawks, too. But this year we have a huge resident flock of finches and sparrows. 

I am really excited about a new addition to the mix of birds this spring—a nesting pair of Mourning Doves. Those doves are so beautiful and make great farm help. They have upwards of ten offspring a season and their favorite meal is weed seeds. And as far as I am concerned, they can have the whole crop of weed seeds. ☺ 

 

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At some point a line was crossed

The events of last week have to do with a breakdown of civilization. The Boston Marathon bombing was cold, calculating and horrific. This is the worst of mankind and it was on display. The hearts of these young men were so hardened that they had become numb to the preciousness of life.

Those two men had choices, several choices, before they left those crock pot bombs in the middle of innocent crowds. Normal people, just like us, gathering to see their loved ones accomplish an amazing thing. And to have the dreams and lives of innocent people shattered by this hatred and act of cowardice was deploring.

Sadly, this type of cowardice is on display all over the world and all too frequently. But every man, woman and child, every lawmaker, car mechanic or housewife has choices too. But at some point, these young men crossed over the line of decency and moved from disrespect to anger to murder, cold and merciless murder, perpetrated on the innocent. Not that it would be any less heinous to go after individuals in the law enforcement ranks or in the armed services, but at least these individuals are trained to defend themselves.

These two young men, and many more in our society, have lost respect for human life and probably all life including their own. This is a huge issue for America and the world. Sadly, many people are no longer able or willing to have a civil discussion about anything.  And the basic tenant, that individuals have rights and their lives are important, is taking a back seat to our “opinions or world views” and thus making life less valuable or unnecessary.

As the events unfolded, I found myself grieving for the families and the community of Boston. This was such a senseless act, but when does evil ever make sense? And as the days progressed and the manhunt continued, I was grieving also for those young men. I wanted them to turn themselves in and for the carnage to stop. Yes, I wanted justice, but not revenge.

More killing is not the answer, but giving those two young men a chance to face their evil, experience the penalty for their actions, and be remorse for the senselessness of their actions.

As we know now, one has had to answer to Jesus immediately, and the other will have a chance to be healed physically, emotionally and spiritually. And the lives of those directly impacted by the blasts, the very lives of those innocent will also need a chance to heal physically, emotionally and spiritually.

There is no hope in hate, only in respect, but it is a respect that says an individual’s life is important. For this reason alone, acts of violence or murder are wrong. It doesn’t matter what color your skin is, what country you live in or even what religion or belief system you follow. Your life is important because you are a human being created in the image of God.

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A Little History

I didn't grow up on a farm. I occasionally picked some snap beans for Grandma and then snapped them with her. But how did a city boy from south Everett, that ran cross country and played soccer around the clock, ever become a farmer? 

May I share with you a little Klesick Family Farm history? Joelle and I got married in 1989, when I was working for a startup biotech company. But in 1991, when our first son, Micah, was on the way, I got the nudge to make a little more money and found a job at Maryatt Industries as a Route Salesman delivering uniforms, rugs, mops, etc. to businesses in Seattle. This is where I learned the ins and outs of running a delivery business. A few years later, I transferred to the Portland, Oregon branch with the same responsibilities. 

One of my customers was a high-end produce store.  Eventually, we made the career move to leave a good paying job to go to work for minimum wage at the produce store. It was tight financially, but Joelle and I both new that if we waited much longer, it would be harder to make the switch. So with 2 kiddos and one on the way, we took the boldest step and stepped backwards financially to eventually move forward. I worked two jobs for three years to make ends meet. Those are still some of the sweetest years of our journey. But it was at the produce store where I learned the produce business and met my first organic farmers. It was here that my desire to be a farmer was kindled. 

We had no land to match our desire, but we did plant a garden—a whopping 32 sq. ft.!  Eventually, it was time to move back to Snohomish County. There, in 1997, I started a produce store in Mountlake Terrace at Manna Mills. They did the groceries and I did the produce. It was a great fit! So now Joelle and I are running our own produce business called The Organic Produce Shoppe. Not soon after, we moved to Machais and finally had a half acre to start farming. It was in Machais where we transitioned to home delivery full-time and farming part-time in 1999. A few years later, in 2003, we moved to our current farm in Stanwood. Now we farm 40 acres of vegetables, tree fruit, berries and grass-fed beef. 

Everyone has a journey, our family journey included training as a delivery driver for the home delivery portion of our business, training as a produce person, so I could understand how and what to buy for you and finally "on the job" training as a farmer. Today we work with an incredible team of packers, drivers and office folk to bring you, every week, the freshest and healthiest fruits and vegetables available.  And, ironically, after over 20 years of journeying, my path and desire to farm have intersected. 

Now, I also have the privilege of being your local farmer.

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Spring Farm Musings

8364_10151575311876145_1157698364_nOh my, was that two weeks before Easter incredible. Everything was warming up and drying out and the soil was getting to planting quality, but not perfect.  I spent all last weekend wishing I could get more peas planted (almost done), my strawberries planted (half done) and get some spuds in the ground (none done). This amount of rain will take 4 or 5 days to begin to dry out. Thankfully, it is still very early in the season and most of my crops will go “in” from the end of April through June. 

The frustrating thing about farming is you have to take what is given and make the best choice at that time. When the weather first “broke” a few weeks ago, I waited. Then it stayed nice and I was compelled, no…drawn, no…wooed, yes…“wooed” by the farm to come and begin the season. So, cautiously, I fired up the tractor and started working the ground. The ground was willing, but not ready to begin.  If our farm was a sandy soil it would have been perfect, but we are more of a clay loam. Clay loams are great for holding soil moisture into August, but not so great for “working” early.  Alas, rarely is anything perfect and the soil responded to produce an acceptable seedbed.

With the forecasted weather change coming, I planted.  I really wanted a few more days, but none were coming and now I know that none are coming for a while. The rub is that if it stays on a warming trend from mid-March through April, the farm will give up a lot of field moisture early that would normally carry us through dry summer months. It will also cause the grass to dry out sooner and affect our grazing rotations for the cattle. But, conversely, many crops love an early spring and if a farmer catches it right, you can have some amazing spinach, lettuce and pea crops.  

But I have learned to not trust March and only wade in; after all,the water is rarely warm in March.  So now I find myself wondering if my pea seeds will germinate, partially germinate or rot—time will tell. A little concerned about the strawberries and how they will fare. I am thankful that I didn’t plant my potatoes. But I am also happy that this past March’s nice warm weather won’t deplete my soil moisture for the cattle and late summer crops.

As a farmer, there is almost always a crop or season in which you can find a “silver lining.” You might have to look a little harder or change your attitude/ perspective, but every season has a blessing buried in it. And if you find yourself in such a season of instability or insecurity, take a deep breath, dig a little deeper and unbury that blessing –it will warm your heart and get you through that moment.
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Spring is here! Share the Good Contest

share-the-good

Get ½ off, Give ½ off, Win a Juicer!

Are you ready to shed those bulky winter clothes? It is not unusual to let your attention to healthy eating lapse a bit in the winter. After all, aren’t those cozy — and bulky — woolen sweaters sometimes just a little too comfy? But spring is here, and it's time to get back out there and show the world what you're made of.

A strong support system is key when it comes to keeping healthy eating habits. Friends, family members, and neighbors are not only a pivotal part of your success, you can play a huge roll in their health as well! This season, we want to partner with you in the goal to Share the Good!

Here are the details: Refer your friends to our delivery service and get your next Box of Good 50% OFF. PLUS, you’ll be entered into our contest for the chance to win a Champion Commercial Juicer valued at $320!

How it works: 
    •    The contest takes place April 1-30, 2013.
    •    When we receive a referral from you, BOTH you and your referral will receive 50% OFF your next box of good when the person whom you refer to our service signs up for delivery, he/she must give your name as the person who referred him/her.
    •    Each time you refer a person, your name will be entered into the prize drawing once. The more people you refer, the more times your name will be entered into the drawing and the greater your chance of winning. 
    •    We will choose the winner through random selection on May 1, 2013. The winner will be notified immediately thereafter.

Now for the small print:
    •    You must be a current customer to win.
    •    Your referral person must actually sign up and place an order to qualify. New customers who create an account, but do not place an order within the April 1-30, 2013 time period do not qualify as a referral.
    •    For each person you refer, you will still receive one of our standard referral gifts as a thank you.

We are excited about making your referrals more rewarding! So spread the word—email, Facebook, tweet—and share the good!

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I am Ready!

As a local farmer, I spend most of the winter wandering around in a mental fog. I am not sure if it has to do with the intensity of farming and that after the final harvest is put away I just sort a need a break. For sure, my body is tired, but my mind is wiped out. Farming is like riding a tornado. Every day it touches down somewhere on the farm, I get off and then I am immediately whisked away by the next tornado.

This mental fog could be attributed to the obvious—I am getting older. But there is more to the story. It probably has to do with identity.  From March to November, I am a farmer. But from November to March, I am a little lost, as if in a fog. Sure I am meandering around planning, fixing things, avoiding any outside chores when it is miserable. I do get to read lots of books with my younger ones during this season.

One time my kiddos bought me a lazy boy recliner (hmmm…aptly named?) for Father’s day. I picked  out the perfect one, brought it home and promptly took it back. I RARELY SIT DOWN! And even if I were to recline, I am sure my kiddos would AMBUSH me! So if I need to recline (aka. sleep), I just go to bed.  

But something happens in March. As soon as the daffodils are blossoming, I am snapped out of my fog and my nose perks up in the air, like my Labrador retriever searching for a scent. I become completely coherent with purpose and direction. I notice the buds swelling on fruit trees, the chives growing, the grass growing and that the robins are back. I notice where the soil is drying out and watch for a weather window to “open the fields.” And at that very moment, when I am the farmer again, as if by instinct, I peer off into the horizon watching for that first tornado—I am ready.  

Farm Update: We have planted peas in the greenhouse, which are just popping up and should go out in a week, if this gorgeous weather holds. We separated and planted several goose berries bushes, raised the grape trellis another foot and transplanted the Doyle blackberries so they wouldn’t shade the grapes.  

We are repairing and replacing fence for the herd of Angus and Hereford cattle that will be arriving for their summer grazing.  Sadly, most Americans are forced to eat feedlot beef existing on a diet of genetically engineered corn and soybeans. Yuck! 

I really like raising beef cattle and on my farm the cattle get to live a pretty idyllic life. They have lots of grass and room to roam. We move them every day to fresh pasture and mostly leave them alone. Besides our healthy soils, the water from above and below our farm and the sunshine produce a crazy amount of grass, and what do cows love to eat?—grass.  So, for a cow coming to our farm, grazing on grass and gazing at Mt. Pilchuck is a pretty good gig. 

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KFF's Meat Program 2013 / How it works


LOCAL GRASS-FED BEEF

WHY

  • Our cattle are free from growth hormones, free from antibiotics for at least one year, raised and finished on quality grass pasture, and moved often to maintain their health and the health of our pastures. 
  • The ratios of Omega 6 fatty acids to Omega 3 fatty acids are exactly what they are supposed to be for healthy meat.
  • Research shows that beef raised on grass is high in conjugated linoleic acid (CLA) which is anti-carcinogenic, anti-diabetic, anti-atherosclerosis (heart-disease), and reduces body fat. Grass-fed beef is also shown to be extremely higher in vitamin E, vitamin A, and beta carotene.
  • We are offering natural grass-fed beef as an alternative to the deplorable practices and ethics that exist in animal farming today. 

PROGRAM SCHEDULE 

  • March – We start accepting beef orders. Shares are limited and so orders are on a first-come, first-served basis. Orders are not secured until the deposit is received. 
  • June, August or October – This year we are offering three options for when your beef will be ready: June, August or October. A month before it is ready, the meat shop will contact you to discuss how you would like your beef cut and wrapped. Approximately three weeks later, your beef will be ready for you to pick up at the meat shop (we do not deliver the beef). KFF will also contact you to notify you of any remaining balance due for your share. 

COST BREAKDOWN

  • KFF costs – You will pay KFF $3/lb. for the hanging weight. Hanging weight refers to the weight of your share before it is cut and wrapped. All of your costs are based on the hanging weight. So, if you buy a • share of beef the average hanging weight is around 144 lbs. Therefore, an estimate of what you might owe KFF for a • share of beef is $3 x 144 lbs. = $432. 

     

    • In order to reserve your share of beef you will pay KFF a deposit of $300 per • share. So, if you order a • share of beef your deposit will be $600. Once we know the final hanging weight of your share of beef, we will be able to calculate any remaining balance you may owe to KFF, which you would pay at that time. 
  • Meat shop costs – The meat shop fees are separate from what you would pay KFF. You will pay the meat shop directly for their cutting and wrapping service when you pick up your beef. The meat shop charges a separate processing fee of $13.75 per • share, plus a cutting and wrapping fee of $0.55/lb. An estimate of what you might owe them for a • share of beef is $13.75 + ($0.55 x 144 lbs.) = $93. 
  • In the end – What you will bring home is approximately 65% of the hanging weight of your share. 65% of 144 lbs. equals 93.5 lbs. of actual cut and wrapped beef per • share. With all costs considered, your estimated total cost for a • share of beef (93.5 lbs. of beef) will be $432 to KFF + $93 to the meat shop = $525. This, divided by the average 93.5 lbs. of finished cut and wrapped meat, means that you would have brought home local all natural grass-fed beef at a cost of only $5.60/lb.! This is a very competitive price for grass-fed, hormone and antibiotic-free ground beef, and an exceptional price for the premium cuts. 

HOW TO ORDER

  1. Decide how much you want – The beef is sold by the share: • beef, • beef, • beef, or 1 whole beef. A • share of beef will fill two shelves of a large upright freezer. 
  2. Place your order – You can order and pay online or over the phone. To order online: from our Home page, select the Products category, then select the Meat category, select the Beef category, and then order the share for the month and size you want. Your account will then be invoiced for the deposit and your share will be reserved. Your order is not secured until the deposit is received. 

     

    • Please note: If you are a current produce customer and you are set up for us to automatically charge your credit/debit card for your produce deliveries, if you order your beef online but do not pay online at that moment, your card will be automatically charged on your next scheduled billing cycle. 
  3. Cancelling your order – Please understand that if you decide to cancel your order we will make every effort to find another buyer for your share. If we are able to find another buyer w 

LOCAL, ALL NATURAL, GRASS-FED LAMB

SCHEDULE

  • March-May – You reserve your lamb by paying the deposit. Lamb is only available as a whole share, so smaller portions will not be available. In May, we will e-mail you information on contacting the meat shop to discuss with them how you would like your share cut and wrapped. 
  • May/June – The lamb is processed and prepared for you to pick up at the meat shop sometime in late May/early June (we do not deliver the lamb). Once we know the final hanging weight of your share, we will contact you to notify you of any remaining balance due to KFF. 

COST BREAKDOWN

  • KFF costs – KFF charges $5/lb. for lamb, based on the hanging weight. (Hanging weight refers to the weight of your lamb before it is cut and wrapped.) This amount is broken up into two payments to KFF: 1) the deposit of $200 to reserve your lamb and 2) any remaining balance due, which we calculate once we know the final hanging weight of your lamb. Since the average hanging weight of a lamb is around 65 lbs., an estimate of what you might owe KFF is $5/lb. x 65 lbs. = $325. This total, minus your $200 deposit, would leave you with a remaining balance due of $125 to KFF. 
  • Meat shop costs – The meat shop (Del Fox Custom Meats) fees are separate from what you would pay KFF. You will pay the meat shop $90 for their processing, cutting and wrapping service when you pick up your lamb in May/June. 

HOW TO ORDER

  1. Place your order – You can order and pay online or over the phone. To order online: from our Home page, select the Products category, then select the Meat category, select the Lamb category, and then order the lamb share for June. Your account will then be invoiced for the deposit and your share will be reserved. Your order is not confirmed until the deposit is received. 

     

    • Please note: If you are a current produce customer and you are set up for us to automatically charge your credit/debit card for your produce deliveries, if you order your lamb online but do not pay online at that moment, your card will be automatically charged on your next scheduled billing cycle. 
  2. Cancelling your order – Please understand that if you decide to cancel your order we will make every effort to find another buyer for your share. If we are able to find another buyer we will gladly refund your deposit; however, if we are unable to find another buyer your deposit cannot be refunded. 

LOCAL, ALL-NATURAL, NON-GMO PORK

PROGRAM SCHEDULE

  • January-May – You reserve your share of pork by paying the deposit. In May, we will e-mail you information on contacting the meat shop to discuss how you would like your share cut and wrapped. 
  • June – The pork is processed and prepared for you to pick up at the meat shop (we do not deliver the pork). Once we know the final hanging weight of your share, we will contact you to notify you of any remaining balance due to KFF. 

COST BREAKDOWN

  • KFF costs – KFF charges $5/lb. for pork, based on the hanging weight. (Hanging weight refers to the weight of your share before it is cut and wrapped.) This amount is broken up into two payments to KFF: 1) the deposit of $450 per 1/2 share to reserve your order and 2) any remaining balance due, which we calculate once we know the final hanging weight of your share. Since the average hanging weight of a 1/2 share of pork is around 100 lbs., an estimate of what you might owe KFF is $5/lb. x 100 lbs. = $500. This total, minus your $450 deposit, would leave you with a remaining balance due of $50 to KFF. 
  • Meat shop costs – The meat shop (Del Fox Custom Meats) fees are separate from what you would pay KFF. You will pay the meat shop directly for their cutting and wrapping service when you pick up your pork in June. The meat shop charges a separate processing fee of $25 per 1/2 share, plus a cutting and wrapping fee of $0.52/lb. hanging weight. An estimate of what you might owe them for a 1/2 share of pork is $25+($0.52 x 100 lbs.) = $77. The meat shop charges an additional $0.65/lb. hanging weight for curing/smoking. 
  • In the end – What you will bring home is on average 73% of the hanging weight of your share. (This percentage can vary wildly depending upon how your share is cut. On complete bone-out hogs you will bring home more like 50% of the hanging weight.) 73% of 100 lbs. equals 73 lbs. of actual cut and wrapped pork per 1/2 share. With all costs considered, your estimated total cost for a 1/2 share of pork (73 lbs. of pork) will be $500 to KFF + $77 to the meat shop = $577. This, divided by the average 73 lbs. of finished cut and wrapped meat, means that you would have brought home local all natural pork at a cost of only $7.90/lb. 

HOW TO ORDER

Decide how much you want – The pork is sold by the share: one half (0.5) share or one whole (1.0) share. 

  1. Place your order – You can order and pay online or over the phone. To order online: from our Home page, select the Products category, then select the Meat category, select the Pork category, and then order the share for the month and size you want. Your account will then be invoiced for the deposit and your share will be reserved. Your order is not confirmed until the deposit is received. 

     

    • Please note: If you are a current produce customer and you are set up for us to automatically charge your credit/debit card for your produce deliveries, if you order your pork online but do not pay online at that moment, your card will be automatically charged on your next scheduled billing cycle. 
  2. Cancelling your order – Please understand that if you decide to cancel your order we will make every effort to find another buyer for your share. If we are able to find another buyer we will gladly refund your deposit; however, if we are unable to find another buyer your deposit cannot be refunded.