We have four things to tell you today.
1. Six days left to win free pasture-raised pork!
2. Sift Produce market is on tomorrow - Saturday 26th at 8.00 am!
3. Fresh Grasslands Sommerlad Heritage chooks in store!
4. Read this fascinating New Food Economy article about the questionable health advantages of using celery powder to replace artificial nitrites in curing meats. It seems that whether 'nitrites are man-made or come from celery or other vegetables, they are virtually indistinguishable to the human body' which means that the health benefits of vegetable cured meats may be over-stated. Our prediction is that we'll finally arrive at the earth-shattering realisation that moderation, balance, exercise, laughter, a clean conscience and a bit of abstinence are the true determinants for a healthy existence.
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More below.
SIX DAYS LEFT TO WIN FREE PASTURED PORK!
To celebrate The Year of the Pastured Pig, for six months from May to October we've been giving away one sixth of a whole, NSW pastured pig. So far, 10 lucky Feather and Bone box customers have received kilos of free pasture-raised pork.
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October is the last month in our competition and there are six days left to get yourself in the running to be one of the last two winners. Buy a Feather and Bone box to be in the running to win. We'll draw the October winners on 1 November.
~ The more boxesyou buy the better your chances.
Six days left!
Go for it!
Sift Produce Saturday market ~ 8.00 am until midday
The bounty on offer will include:
zucchini
flowering zucchini
asparagus
green garlic
dutch carrots
broccolini
fennel
rhubarb
red anjou pears….
Yum.
Extraordinary Pork owner and farmer, Alex Hicks with Bob Marley. September 2019.
Join Friends of Feather and Bone
We moderate it but the rest is up to you.
We've been thinking a lot lately about how food is a wonderful way of binding and strengthening communities, large and small, the more diverse the better. The more we reclaim knowledge and share ideas, the stronger, more tolerant and open-minded we become. The way we see it, we're no different from the networked communities of microbes, fungi, plants, insects and animals on the farms we work with - the more closely we're connected, the more healthy and resilient we are.
We'd love you to post photos of the food you cook, your recipes for eating the whole animal, your successes, your failures, your concerns and anything that you think will improve our collective understanding and make the rest of us weep with laughter (that bit's important). Any useful tips on taming feral children, preferably food-related, are also welcome.
Grasslands Poultry owner and farmer, Kim Kiss with Sommerlad Heritage breeding rooster, Roger the Magnificent. September 2019.
CHEW THE FAT Read our blog for stories from the farms, produce and event news, ruminations on value and trust, a few dodgy jokes and the occasional rant about food labelling. Sometimes we talk about our pets - chickens, children, dog.
BUTCHERY HOURS Tuesday to Friday: 10.00 am ~ 5.00 pm
Saturday: 8.00 am ~ 4.00 pm Parking
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. If there's no room in front of our place, please park on the street just outside the front gate. We and our neighbours thank you for your consideration.
