Alluvial Farms puts down roots in Everson, WA

Alluvial Farms puts down roots in Everson, WA

 Thanks to the generous support of the USDA Farm Service Agency, the Whatcom Land Trust, and the Whatcom Conservation District...Alluvial Farms bought the farm. 48 beautiful well drained acres bordered on the north by the thread of Dale Creek, great southern exposure and sunsets for days. 2018 is going to be a big year. 

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Alluvial Farms pork in your freezer and in your belly

Alluvial Farms pork in your freezer and in your belly

We are about to close on the purchase of our own farm. We are very excited. 48 acres of well drained and productive soil. Beautiful western exposure and Dale Creek running along the north border. Ramone can still take his same bus to school. Across the street from Cloud Mountain. We are so excited about the pigs and grains we are going to raise there in 2018, and beyond. No pigs on the ground now. Waiting for the word from our breeder that the little ones are ready for weaning. Memories of the pigs of 2017. Thanks Circle F Farm and all of our 2017 customers for your support. 

 Alluvial Farms pastured pork in your freezer and in your belly. Next Bellingham winter farmers market coming up Saturday February 17 from 10 a.m. to 3 p.m.

Alluvial Farms pastured pork in your freezer and in your belly. Next Bellingham winter farmers market coming up Saturday February 17 from 10 a.m. to 3 p.m.

How to cook that smoked ham that came in your custom pork share from Alluvial Farm

How to cook that smoked ham that came in your custom pork share from Alluvial Farm

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Please enjoy this lovely recipe from our friends at Monkeypuzzle Farm:

"The ham should go in a roasting pan with a little rack with apple cider below, about a cup and a half, the ham should rest just touching the top of the cider when you start, and the cider will reduce as it cooks. 

Roast for about two hours at 325 degrees, or until the ham is at around 235 or 240 degrees.  Then take it out and combine in a saucepan the cider (and drippings) with an eighth a cup of maple syrup, a quarter cup of brown sugar, three tablespoons of your fav mustard, and a teaspoon each of ground cloves, cinnamon, and nutmeg.  Sweet and spice are the key to glaze, and really any combo will do. Put the glaze over low heat until it starts to simmer. 

Before glazing the ham, score the fat on the outside of the ham so a little more renders off and mixes with the glaze. Brush glaze on the ham, now back in the oven at 400 degrees, re-glazing every 5 to 7 minutes until the glaze is used up and the ham is at temp.  Let rest for fifteen minutes, slice and serve!  So easy and soooo good, especially with the lovely marbling your hams are getting."

Alluvial pork now available at Bellingham Farmers Market

Alluvial pork now available at Bellingham Farmers Market

 Alluvial pork now available at Bellingham Farmers Market. Every Saturday from 10 am to 3 pm, third Saturday of the month January  - March. Fill your belly with nutritious and delicious Alluvial Farms pastured pork. 

Alluvial pork now available at Bellingham Farmers Market. Every Saturday from 10 am to 3 pm, third Saturday of the month January  - March. Fill your belly with nutritious and delicious Alluvial Farms pastured pork. 

Alluvial pigs clean Cloud Mountain Farm Center Orchard

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Alluvial pigs clean Cloud Mountain Farm Center Orchard

 This was so much fun. We had up to four hogs stay a total of one month at Cloud Mountain Farm Center to see if this addition to integrated pest management strategy would reduce apple maggot pressure in following years. In the middle of it all Cloud Mountain hosted their wonderful, two day long fall festival. They invited us to put up a farm stand and we made so many new friends and customers. Thank you Cloud Mountain.    

This was so much fun. We had up to four hogs stay a total of one month at Cloud Mountain Farm Center to see if this addition to integrated pest management strategy would reduce apple maggot pressure in following years. In the middle of it all Cloud Mountain hosted their wonderful, two day long fall festival. They invited us to put up a farm stand and we made so many new friends and customers. Thank you Cloud Mountain. 

 

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Visit us on Sun Sept 10

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Visit us on Sun Sept 10

We are excited to announce that we are a part of this year’s Whatcom County Farm Tour – one of the premier events of September Eat Local Month! The Farm Tour highlights amazing family-owned farms, and is free, self-guided, and family friendly. The Tour will have everything from baby cows to hayrides, and provides exciting educational activities at all of the 12 tour stops.

Visit Alluvial Farms at 2399 Mount Baker Highway, Bellingham to see happy pigs and cows on pasture, sample freshly grilled pork & beef, and purchase individual cuts. Place your deposit on a pork share during the farm tour and win a free Alluvial Farms hooded sweatshirt. If you have time after you visit with us and the animals take a walk along the pastures down to beautiful Squalicum Lake, or stroll through the woods up the foot hills of Squalicum Mountain.

Bring cash or cards if you’d like to buy naturally raised pork or beef, and a cooler to keep purchased foods fresh throughout the day! For detailed farm descriptions and a map, visit EatLocalFirst.org

 

Alluvial Farms profile

in July issue of Grow Northwest! Thanks Becca and friends for helping us get the word out! 

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July only! 50% off butchering workshop when you place a deposit

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July only! 50% off butchering workshop when you place a deposit

For the month of July only, get 50% off participation for one in the Alluvial Farms pork butchering workshop when you place a deposit on a pork share. Workshop is scheduled for Sunday September 3 at Circle F Farms on the Mount Baker Highway. See website or email us for more details!

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Barley is up

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Barley is up

Barley is a grain that grows well in the Pacific Northwest, and when combined with field peas, which also grow well in the Pacific Northwest, it makes a complete protein ration for pigs. And they love it. We have created an experimental barley field on the three quarters of an acre where the pigs were pastured from February through May. In future years we hope to harvest grain to feed the following year's pigs, but for this year our plan is to put the hogs back onto the field to eat the grain in place in the fall. 

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