2017 Opening Season Newsletter
We are kicking off our first full season of serving our community and St. Louis customers! We hope to do a newsletter such as this one on occasion to keep you informed and connected to your food. We hope you enjoy it and find it useful.
Adding a New Drop Point
We are making an additional stop in South County St. Louis area beginning in May. We’ll be meeting at the Family Vision Library and will send dates and times via email to those who have expressed interest. If you’d like to know about this or other drop points, contact us and we will add you to our distribution list.
We are also able to deliver to our local UNFI Food Co-Op upon request. If you are a food co-op member here in Farmington, let us know how we can serve you!
How to be our favorite patron this year...
We are a farm. And because we are a farm, we cannot call up our nearest grocery store and order more product.
We believe in local food. And because we believe in local food we do not send all of our overstock oversees – we find a way to use it!
We rely on you. We rely on you to be patient through our growing pains, and we rely on you to pull out your recipe books and find ways to use the whole chicken, not just the most popular pieces, to plan for your winter meals now, ordering meat to freeze for your family, and to eat more food in season. A little careful planning reaps great rewards in this area.
Many of you have asked how you can help us succeed. Such a cherished question! As we have an abundance of a particular item we will let you know and you can see if there are ways you can incorporate this extra item into more of your cooking. For example, we had a bumper crop of green and red peppers late last season. We were able to chop and freeze them and we now add them to ALL soups, stews, salads, salsas, casseroles and omelets.
Maybe for you this means adding a new dish to your dinner plans or learning new recipes to use with a whole chicken. Or perhaps learning how to chop up a whole chicken into pieces instead of purchasing it pre-cut.
Any way that you want to spin it, we encourage you to rise to the challenge and make your kitchen a culinary adventureland.
Look for us at the Farmington Farmer’s Market most Saturdays from 7am – 12noon.
For best choices in products, come early!
Seeds were started back in December and this past month we have been mulching, digging, weeding, planting, and building. We've been enjoying fresh salad greens from the garden all winter, protected and growing under our sometimes double-covered beds.
This season we hope to have a variety of vegetables in our on farm store.
When you come out for a visit, you will no doubt find at least one of us somewhere out in the garden.
Watch our emails for more information as the growing season progresses.
“Greetings from the non-bar code people,”
This an opening line Joel Salatin has used in the past. (He is part of our inspiration and a mentor for farming in the way we do.)
And so we call ourselves “non-bar code people” as well. You won’t find a bar code on any of our products and even if we are able to grow quite large, you won’t find us shipping perishable foods all over the country. Why? Because we believe in local food rather than in the disconnected, global, industrial factory concentration camp type of “food” that we see so much of today. Sure, we still need grocery stores for now, but we are doing our part to bring as much local food to our community as we can and to encourage others to follow.
We are encouraged by each of you! In more and more people there seems to be a great yearning to smell a flower, pet a goat, learn to can food, and enjoy food that can be traced to its farm home and watched as it is harvested.
What we are seeing is a drive in people who want to spend a little time on a farm, chat or even work alongside us and take a beautiful drive in the country to get here. For more and more people, reconnecting with the source of their food is a powerful idea. For us, the farmer, these on-farm sales allow us to do so much more instead of paying a middleman, processor or retailer.
When we are asked why our food is more expensive we simply say this: Our food is actually the cheapest food you can buy. With our food, all of the costs are figured into the price. Society is not bearing the cost of water pollution, of antibiotic resistance, of food-borne illnesses, of crop subsidies or of subsidized oil and water — of all the hidden costs to the environment and the taxpayer that make cheap food seem cheap. No thinking person will tell you they don’t care about all that. The choice is simple: You can buy honestly priced food your you can buy irresponsibly priced food.
We are grateful for our customers who care deeply about how their food is raised and put a premium on their food above other things.
We want to compete on quality, not quantity! This is still a novel idea perhaps, when it comes to food. When someone at our local market comes by and questions me about why our eggs cost more, first, I try not to get mad. *smile* Because well, does a person not think we farmers are worthy of a decent living for our family business as any other white collar worker would be? Do they want to eat our wonderful food or eat E. coli instead? We don’t say this of course, instead we try to focus on the quality these inquisitive folks have in their other products (their home or their car, for example) and then we say that food is no different than that brand new SUV they are driving: You get what you pay for.
Why do we exempt food, of all things, from this quality rule? Because industrial agriculture depends on standardization and has bombarded us with a message that all pork is pork and all chicken is chicken, etc., even though we know that can’t really be true. Some will give us a hard time when we suggest that our eggs are superior to others. We know very well that our eggs are superior, that’s why we do what we do!
“We pile it on high and sell it cheap” seems to be the motto of many of these discount grocery stores. What other business would ever sell its products that way?
This is our first season to offer broiler chickens to customers.
Last year we had raised these only for our family, so we are excited to offer them to you!
You may or may not know that our broiler season on the farm this year began in February, making our first chickens available to you April 15th.
Our 2nd batch will be ready May 8th and our 3rd batch in early June.
Our first two batches are priced at $4.50/lb. in our attempt to keep prices as low as possible. That said, we won't compromise quality, so if price of organic feed causes the need, prices may increase for our June batch.
We continue to work hard at being as economical as we can and pass that on to you.
Liberty Mission Farms: Healing the Land One Day at a Time!
Questions, Concerns, or Life Changing Testimonials?
Please don't hesitate to contact us!
Thank you so much for choosing Liberty Mission Farms as your clean food connection! We value your patronage!
-The George Family
Liberty Mission Farms, LLC
1272 Hwy OO
Farmington, MO 63640