At Burke’s Garden Farm, we have worked hard to pasture raise some of the finest quality birds for your holiday feast. And, we have Soy-Free options too!! Our turkeys are a traditional "white" breed not the brown ones you see grazing on your front lawn. We raise ours to mimic their wild habitat with 10-acres of lush high-altitude chemical free grasses and legumes to munch as they run wild, pecking at bugs, grubs, and seeds.
One of the best ways to prepare for your family's meat needs is to stock up in the fall when there is an abundance of meat and freeze it for your meals for the year to come. For those that are doing this for the first time, you will have some questions to ask. We will walk you through the process here, so it will be simple. What is the best type of freezer?
All of our pigs are free of antibiotics, hormones, vaccines, and GMOs. We don’t buy in pigs as we breed them ourselves on the farm so we have several generations of chemical free, GMO-free pig stock and we keep getting cleaner each generation. We’ve created our own Burke’s Garden Farm breed from a variety of standard breeds that have adapted to our pastures and feeding routines. They are hardy, fat and happy!
You may have discovered us online as a producer of healthy grass fed beef or a friend told you about our natural, regenerative farming practices. Well, Here's the full scoop! Our Beef is 100% Grass Fed. Our Super Ground Beef is Clean to the Very End!
It’s harvest time in Paradise. Last week we began picking tomatoes, cucumbers, sweet corn, pickle cukes, zucchini, red beets, and carrots. Watermelon will be ready soon. It’s time for the last planting of green beans and cold weather crops - cabbage, spinach, broccoli, cauliflower, kale, and brussels sprouts. We are also planting some diverse cover crops soon- oats, Sudan grass, daikon radish, and turnips.
As a new customer, it takes some trust to switch to buying your food from another farm. Usually by the time you have come to us, you have been disappointed and frustrated with your previous health food store, or on-line buying program’s lack of transparency, or you are growing more aware of what your priorities are and what real food is. The integrity in our American food and farming system has become underwhelming. We noticed from your questions that you are a highly intelligent shopper looking for the best quality food for your family. It’s sad that we have to do so much questioning to find a quality farm that raises real food like pastured meats and raw A2/A2 cheeses.
We’ve discussed the unique benefits of our pasture's forages in the Virginia Highlands and the precision process we follow for making our high quality haylage. Today, let me introduce to you…. Drum roll please…. “Stars of the Show” that turn all these wonderful nutrients into delicious and nutritious beef for our bodies.
Apparently, when Does give birth in the Spring they like to nest in the middle of a meadow! One morning, John and the horse team were cutting one of the fields of haylage and stumbled upon sleeping babes.
We are in haylage-making season. What the heck is haylage? And what exactly are we doing when we say, “I’m sorry. We’ll get back to you because we are busy making hay.” When making HAY, the grass is allowed to grow taller and even go to seed and cut in very dry conditions. After cutting, it sits in the field for several days, dries out, and dies before baling.
We processed 15 beef since February and ya’ll have been eating it up like nobody’s business. It is no wonder with the endless list of nutritional benefits of liver, that we would be in this predicament. Liver has been considered a special or sacred food for many traditional cultures for thousands of years. Because of its value, when an animal was slaughtered, the liver was rationed out to the pregnant women, the newborn children and the elderly. The warriors and hunters ate the tough muscle meat and the women at the more tender cuts.
With the last cold spell behind us, our animals turned their heads and walked away from the last bales of Winter hay. Springs are recharged, streams are overflowing their banks, and life is bursting out all over. Alvin’s dairy cows are out on Spring greens. Verna and Sadie’s garden’s are planted. And, John has completed the important fence repairs (good fences make happy neighbors), to receive the new arrivals of young lambs, calves and piglets. The grass in the Virginia Highlands is growing in lush with blue-grass, orchard grass, clovers and healthy herbs like comfrey, dandelion, and plantain that draw up minerals from the earth to nourish the livestock and add microbial activity to the soil. They call this “Fat Cattle Kingdom” for a reason.
Have you ever wondered about the difference between raw and pasteurized cheese? Besides taste, there are also greater nutritional and health benefits from one compared to the other. Let’s take a look at the differences between raw and pasteurized cheeses.
