The Farm & Craft Sausage Series was created to bring together the work of local producers who care deeply about what they make. Farms, breweries, cideries, and food makers all shaping something from the same region, each through their own craft. This next batch leans into that idea once again.
From choosing the main holiday meal to covering the in-between moments and last-minute gifts, this guide reflects how we’re planning our own holidays on the farm.
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.
