We’ve been working on something new that brings our farm together with a few local makers we trust. It started as a small idea that grew through conversations and shared values, and now it’s ready. We’re calling it the Farm & Craft Sausage Series, a seasonal collaboration that pairs our pasture-raised pork with the craft of our partners.
October is National Co-op Month, a celebration cooperatives (organizations owned and operated by their members) that shape the future of food and farming. This year’s theme, “The Future is Cooperative,” highlights how co-ops are more than just stores or buying clubs—they are community-powered organizations that foster local connections, prioritize education, and promote sustainable food systems. By working together, food co-ops help bridge the gap between farmers and consumers, ensuring that local, ethical food remains at the heart of small communities.
Back in August, one of the flocks experienced Egg Drop Syndrome, a condition that caused otherwise healthy hens to lay soft-shelled or shell-less eggs. This sudden shift caused a major shortage for about 2-3 weeks. But with the introduction of new laying hens to the farm, we're bouncing back, and these young hens are producing their first round of eggs—pullet eggs!
Farm-to-table dinners are a celebration of local farms, fresh ingredients, and the connections that bring them together. In August, Renee from Jake’s Country Meats attended a special farm-to-table meal at The Kent Eatery in Three Rivers, MI. The evening featured our pasture-raised chicken, along with produce from our friends at Corey Lake Orchards and Bankson Lake Farms. It was a wonderful opportunity to highlight the flavors of the season and the partnerships that help make local food so special.
Explore our farm's latest blog post to uncover how we're enhancing chick care with our upgraded brooder. From tackling predator challenges to optimizing temperature control, learn how we're prioritizing the well-being of our flock. Stay tuned for more updates on our journey toward sustainable farming practices. Including a great video update from Farmers Renee and Nick.
This blog is a reprint of an article from September 1st, 2017, originally featured in the South Bend Tribune and written by Marshall V. King. It highlights Jake's Country Meats and our distinctive approach to raising livestock. We prioritize happy, pasture-raised pigs and provide antibiotic-free, hormone-free meat. Our commitment to quality resonates with consumers and chefs, making us a respected choice in the Midwest's food scene.
During National Farmers Market Week, I found myself reflecting on an older blog post that still carries weight. Written by Renee, the post delves into a typical market day, highlighting the connections with fellow vendors and sharing a heartwarming story about her sister Jamie's return to the market after years, showcasing the impact Farmer Nate has on his customers.
This week just happens to be National Farmers Market Week 2021 so I thought I'd take some time to explore markets and what makes them so important to the local food system. Having worked at farmers markets for over 10 years I'm still a market junkie and often try to visit a local market even when on vacation. There are very few other places where you have the opportunity to connect with the actual folks that produce something that you use every day. The ability to speak directly to local producers and learn about their life and their products is such a gift.
