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Posted 3/26/2017 7:33pm by Richard Boutall.

 

Dear Friends,

 

Spring is upon us!  The gardeners and farmers are preparing for another season.  Lambing is in progress and calves are on the way all over Kentucky.  We welcomed piglets last month.  Every farm is welcoming new life and gearing up for these long awaited months of sunshine and plenty.  

Brookhill Farm was unknown to many four years ago. Richard arrived from Canada to farm in Kentucky surprising a few locals. Certain elements of European farming came with him and farmers were peaking around the fence posts to see how the British guy did things around here.  

Friendships were forged.  Harvest came and the grass quality improved with the management intensive grazing methods Richard employed.  This little farm was a recreational setting for twelve years before someone showed up wanting to farm it again.  The organic materials produced and methods used here provoked a good response from the soil.  Our experiment produced thicker greener pastures with better drought tolerance.   

 

Entering the fourth year of operation, Brookhill Farm can seek organic status. The Open Door Policy here was our own organic seal.  Many phoned asking for particulars and Richard would say, “Come out and have a ‘look-round’ and decide if my practices are organic by your standards.”  The farm tours began and people were pleased with what they found here: old fashioned and newer farming methods, limited tillage, maximum pasture utilization, and delicious high quality food.

 

The demand is great for nutritious food.  Real food.  Providing that food did not just keep Brookhill Farm alive.  It fed our souls too.  We believe in farming, living, and eating this way.  It is not a fad to us.  It is our way of being.  Unfortunately that way of being came with a price. 

When Richard rolled over his quad bike while racing down the hill to catch a lamb in year two, he was sore for a few weeks.  A few months later, he acquired another injury to his arm.  After that, a back injury meant intensive chiropractic work for a good six months. Late 2015, a torn muscle put Richard out of commission for six weeks.  These issues coupled with 20 years of work related body stress mean several surgeries are in his future.

 

As much as we love farming, it is time to dial things back.  Richard needs surgery and time to recover.  So, while we remain faithful followers of this way of life, we have decided to become homesteaders again not necessarily retail farmers.  We plan on selling our farm as homesteading can be accomplished on a much smaller acreage with great success.  If you come to visit once we move,  chickens will still greet you.  We are really in love with Dexter cattle so be looking for more news on that when we find a new place.  Pork will become a seasonal item with October/November processing only.  Our lovable rock band, Houston & The Ewes will be rocking out lamb chops in new fields.

 

This is a tough but necessary decision for us.  As we send this message, our hope is that one thing remains with all those who were faithful to purchase from us.  Brookhill Farm is a passion.  It is an ideology, a mantra, if you will.  It beats in our hearts.  Wherever we go, there will be another sign.  You might even see a farmer’s market stall with a banner again.  

For now, we will continue to go to market as we sell down our inventory.  Everyone has been so faithful and good to us.  We hope that you will pray for us as we enter a new chapter in our lives.  Stay tuned for updates and other announcements as we transition.  May the grace and peace of our Lord Jesus Christ be with you today and always.

 

Warm Regards,

 

 

Richard and Tina Boutall





 

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 1/6/2017 8:25am by Richard Boutall.

Dear Friends,

 

Tomorrow, Richard will be driving a Dark Gray 2007 Honda Pilot to FRIENDLY MARKET instead of the white freezer trailer.  

10 a.m. to 1 p.m.

Assorted Pork Products, Roasting Chickens, and Fresh Eggs.  Need anything specific?  Email your pre-order for pickup tomorrow to brookhillfarmky@gmail.com.  We will have it packed and ready for you.  We are still waiting for ground beef and will message everyone when it is ready.  

Sincerely,

 

BROOKHILL FARM LLC

 

Richard and Tina Boutall

859-567-4858

                              www.brookhillfarms.com 

Posted 7/15/2016 9:04am by Richard Boutall.

Dear Friends,

 

We hope you are enjoying the summer and not sweltering too much in the humidity.

So far this year we have managed to run out of stock for just about everything we have on the farm and we are very grateful to you for that! Some items that have been out for a few weeks are now back in stock and we wanted to let you know that they are here again.

Chicken: Chicken grill packs are back in stock! For those that are new to us these packs are some of the most popular items we do. They are an 8 piece cut up chicken in a vacuum pack ready for your grills, ovens or skillets - for those that like fried chicken. They simply save you the bother of cutting them up.

As well as these we have boneless skinless breasts, thighs, drumsticks and wings in stock again. You know the drill, get em while they last!

Beef: Many of you have had the chance to try some of the first beef of the year and the feedback so far has been very positive. Tina and I actually sacrificed a couple of ribeyes for ourselves and we were pretty impressed with them. We still have some t-bones, ribeyes, sirloin steaks, flank and skirt steaks and chuck and arm roasts available so come and get them while they last. We have a limited amount of beef soup and marrow bones also available right now. We will be trying to get more beef butchered in the near future as the response has been so good this year at the stall. For those that are interested in whole, half or 1/4 steers we still have a few available and they can be butchered to your requirements. 

Lamb: The long requested ground lamb is back in stock! We still have some butchered cuts too and more butchered cuts will be ready for next week so we don't run out.

Pork: We have lots of pork in stock including chops, shoulder roasts, loin roasts, spare ribs (very meaty ones), ham steaks, sausages inc: Breakfast, Sweet Italian, Zesty Italian, Polish, Brats and Chorizo. We also have a good stock of bacon back in because you can never have too much Brookhill bacon! Just as a side note, for those that like to render lard we have a good stock of pork fat available, email us if you would like some brought to market as it takes up a lot of room but we would like to sell it so we dropped the price to $1.00/lb!

For those that like to buy our pork in whole, half or quarter packages we will be processing 7 pigs at the end of the month. Please let us know if you would like to reserve any. As usual you can choose how you would like it butchered but we need to know ahead of time so we can order it that way.

Vegetables:

We have started bringing a selection of veggies to market now the season is here. They do vary with availability as our main focus is on the animals but we bring what we have and so far the response is good. All veggies are grown organically and never see a chemical or artificial fertilizer. Tina has done a wonderful job with the garden this year and the flavor in the produce is far superior to anything you can buy in the supermarket. All of them are Heirloom varieties and have no nasty GMO's in them. This week we will be bringing various squash, cucumbers, onions, green tomatoes, peppers, kale, and carrots.

We also have herbs in the garden but often we have brought them and didn't sell them all so this year we will bring them to order. If you would like a bunch of herbs then please email or call us by Friday night and we will cut them in the morning when we pick veggies before Richard comes to market. Currently we have lots of sage, chocolate mint, regular mint, pineapple mint, oregano, rosemary, curly parsley and dill. $3.00 a bunch and not one of those stingy bunches you get in the supermarket either! There are also 2 large starter pots of pineapple mint available if anyone wants them, just let us know and Richard will bring them with him on Saturday. $8/pot.

Tina has also propagated some "Live Forever" plants. These plants are planted in ceramic pots and ready to go. Richard will be bring them with him to market on Saturday for anyone interested.

Eggs: Despite buying more chickens we are still selling every egg we have. Richard is working on the problem but for now it seems we are covering most of your needs at market. Don't forget you can buy our pullet eggs at Bean Haus in Covington and our regular eggs at Finkes in Park Hills and Summit Meats in Anderson township over the river. Both Finks and Summit also sell our Whole Cow ground beef. If you would like them to stock more of our products then please let them know. 

Salsa and Condiments: Many of you know we sell the Don Sabrosa salsa's, it is one of the very few things we sell that we don't actually produce on the farm. We are still stocking these excellent products but we also wanted to add in some others.

Recently we let you know our recipe for the "Brookhill Burger" which involved Colemans mustard. We are now are stocking this excellent product that Richard loves so much from his upbringing in the UK. He promises not to eat it all and to save some jars for you! As time goes on we intend to add one or two other condiments that accompany many of our meats so well. At all times we will strive to only bring in the best quality items that have been tried and tested by us and that we feel compliment our products. 

 

That's it for this week. Do let us know if you have any questions or requests for products. We do try to keep as much in as possible for you but we are always open to new requests.

 

Sincerely,

 

Richard and Tina.

 

 

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 6/28/2016 8:34pm by Richard Boutall.

Dear Friends,


It's that time of year again and it looks like (for the most part, at the moment) that the weather will cooperate for the Independence Day weekend celebrations. To help celebrate we have stocked up with lots of goodies to help with your weekend grilling. Some of these are coming in on Friday night from the processors for Saturdays market.

To start we will have lots of our ever popular Whole Cow Ground Beef for burgers. Fillets are also in abundance. We are in the process of getting some steers done for customers so we thought we would get some beef ready for the long weekend to sell at market. All being well it should be ready for collection on Friday and if it is then Richard will have T-Bone and Porterhouse steaks, Sirloin steaks and Ribeye steaks. There will also be some chuck roasts in case anyone wants to make barbacoa or shredded beef taco's this weekend.

As well as beef we have pork chops back in stock after 3 weeks of absence (we are thrilled you guys love them so much) and there are lots of boston butt and picnic roasts of various sizes to make pulled pork with. We have several good loin roasts available, lots of spare ribs and the very popular Brats, Sweet Italian and Polish sausages are back in stock after selling out in less than two weeks after the last batches were made! We also have lots of Bacon and Ham steaks for anyone that needs them.

We mentioned before that chicken has been very difficult for us this year due to the weather. We are hoping to have that in check soon. Meantime we will have whole chickens for sale on Saturday as well as thighs, wings and drumsticks. Don't forget drumsticks are great for young kids off the grill, most kids seem to inhale those things! We are hoping to have boneless skinless breasts back in stock soon and should also have some of the chicken grill packs that have been so popular in the past. 

In honor of the weekend celebrations, Whole cow ground beef will be a dollar off this weekend and we will also run the fillets at $5.00 off/lb. 

Although this letter is about the weekend offerings we also wanted to take the time to let you know about some new shops stocking our products.

We have started supplying Summit Meats in Anderson township, just outside Cincinnati, OH. They were looking for a Grass Fed option and after touring our farm they decided to stock our products. http://www.summitmeatsandcatering.com/  Right now you can get our Pasture Raised Eggs and Whole Cow Ground Beef there, next week they should have our Ground Lamb in stock and we are hoping to have our Forest Ranged Pork in the shop in the future.

LOUISVILLE! Yes, finally we have products available in Louisville. Reynolds Grocery Company on Frankfort Road is now stocking our Ham Steaks and Whole Roasting Chickens. Sean the owner stocks many different local farms products and also has a vegetable CSA from his own farm. If you would like anything specific from our farm please ask Sean as demand is the way to get more products stocked. We only just sent in our first delivery last week and we hope to deliver plenty more in the future. http://www.reynoldsgrocery.com/

We do have another potential outlet for our products in Louisville and we will let you know if we manage to get our food stocked there in due course.

As before, Butcher Betties in Florence is stocking our Whole Cow Ground Beef if you prefer it fresh or need some during the week and she is also stocking our fresh chicken. Occasionally we supply her with Pork and Lamb also.  http://www.butcherbetties.com/

Finkes in Park Hills are still stocking our Whole Cow Ground Beef and Pasture Raised Eggs. They will supply other products of ours if you ask them for it.  https://www.facebook.com/Bill-Finke-and-Sons-123336964426805/

Bean Haus Cafe in Mainstrasse, Covington stock our pullet eggs and use them in their baking. https://www.facebook.com/beanhaus/

 

Back to the market stall for a second: Our garden is actually producing this year after last years disaster with the weather. As well as our meat offerings we will be bringing fresh organically grown produce to market as it becomes available to us. So far we have brought or are bringing Scottish Kale, Cucumbers, Scallions, Peppers, Zucchini, Yellow Crook nosed squash, Desi summer squash. Tomatoes will be another couple of week by the look of it but considering they never see a greenhouse we are happy with that, we should have lots this year. Later we will have Potatoes, Corn, the very popular Ornamental Fringe Kale, Water melons, Broccoli, Cauliflower, Onions and Carrots. We may also have some fruit this year but we will let you know nearer the time.

That is more than enough to put most people to sleep so I'll sign off for now. We would, however, like to take the opportunity to wish you all a very happy and safe 4th July weekend!

 

Sincerely,

 

Richard and Tina.

 

 

 

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 3/18/2016 1:51pm by Richard Boutall.

Dear Friends,


It's been another busy week here at Brookhill. The pigs were weaned, pullets are starting to lay eggs, lots of planning for the year has been going on and Richard picked up some new items just processed. We wanted to just let you know of a couple of new items available.

Richard stocked up a few hams for Easter. There are limited numbers so if you want one it is better to order or buy now than wait. They are boneless half hams and he had a couple of smaller ones done for those with smaller families. Call or email us or see Richard on Saturday at market if you would like one.

As well as ham we just picked up our latest pig which Richard had butchered English style. The Loin roasts have the skin on which, for those in the know, make the most delicious crackling. If you haven't had crackling before we can't recommend it enough! All you do is score the skin in to the fat with a very sharp knife , rub in olive oil and salt and roast in the oven. Having the skin and fat left on the roast means it bastes the meat as it cooks keeping the pork even more tender and juicy! We only did one pig this way so numbers are limited but if people like it we will do more like this. Soon we are also going to try to do some English "back bacon" as we already had a couple of people ask for it. If there are special cuts you would like please ask! We can't guarantee to be able to do everything but if it can be done we are willing to try.

We had requests for trotters and shanks. We now have a few in stock, these are unsmoked as this is how they were requested. Again, limited numbers, first come first served.

Recipe of the week:

We won't do a newsletter every week but we thought we would include some of our favorite recipes for Brookhill products to give you some ideas when we do send out newsletters. Particularly on products you might not always be familiar with. This week:

ROAST LEG OF LAMB WITH ROSEMARY, GARLIC AND BACON.

Ingredients:

1 leg of Brookhill Farm lamb

2-3 strips of Brookhill Bacon (you can eat the rest of the pack for breakfast) 

4-5 cloves of garlic

1 bunch of fresh Rosemary

Olive oil (possibly mixed with some melted bacon grease)

--------------------------------------------------------------------------------

 

Pre-heat the oven to 350.

Take your thawed lamb out of the packet and place in a roasting tin. Stab it all around with a knife so you can just get your fingers in to the holes.

Chop some rosemary and crush the garlic in to a bowl. Finely chop the bacon in to very small squares (lardons). Combine these in the bowl with some olive oil.

With your fingers push the mixture in to the holes as deep as it will go. Really get messy with the job so you know you are stuffing the lamb properly and getting the flavors right in to the meat. Any excess can be rubbed over the meat.

Put the lamb in the pre-heated oven at 350f for about 2 hours.

Pull out of the oven and let rest for 5 mins before carving.

Pour the juices out of the tin in to a small saucepan. De-glaze the roasting tin with some red wine and pour it in with the juices. Add a teaspoon of redcurrant jelly if you have it and stir in until melted. Reduce for a couple of minutes and serve as a jus.

Richard likes to serve it with new potatoes boiled with mint, some baby carrots tossed in butter and thyme and some garden peas. If it is winter, substitute the new potatoes with roasted ones.

Enjoy!

 

If you would like to try this, see Richard at market. He has a few legs in stock and can help you with any details. 

We wish you all a wonderful weekend!

Sincerely,

 

Richard and Tina

 

 

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 3/4/2016 7:14pm by Richard Boutall.

Dear Friends,


Spring is trying to peep it's head around the corner but hasn't quite succeeded yet. It is, however, getting time to order our first batch of chicks for rearing. We are ordering 300 for the first run and hopefully the processed birds will be ready for the middle of May. If anyone needs to get an order in early please let us know. We already have a couple of orders and anticipate the first batch to be pre-sold or close to it before we even get to processing. First come, first served so if you know you will need some, sooner rather than later will secure an order.

Pricing this year for chickens will remain the same with the wholesale birds (10 or more per order) being available at $3.75/lb. Retail is still $4.50/lb. We will be holding back 100 birds for cutting up as we know there will be a rush on boneless skinless breasts. If you need chickens right now we can still supply you but we are starting to run low on stock.

We have recently had great success with pork sales and we supplied 3 great restaurants in the Cincinnati area: Orchids at Palm Court, Maribelles and Wildflower. The response from the chefs was good and we already have repeat orders for the next batch of pigs. 

We did manage to keep some pork for you and sold a couple of large orders to customers and we have managed to restock our dwindling supplies for our retail market customers. We now have nearly all the pork cuts available back in stock (including bacon!). We also have enough to sell a couple of quarter pig packages if anyone wants them. We have 9 pigs still available in about 2 months time, if you are looking for a whole or half pig package. Call or email us for more details. 

There is a fundraiser for the Rabbit Hash historical society on Saturday March the 12th at Colonel De Gourmet Herbs & Spices 18 North Fort Thomas Avenue, Fort Thomas, KY 41075.  All proceeds are going towards restoring the general store which was destroyed by fire recently. Brookhill Farm is delighted to be donating a pig for the Pig Roast. If you would like to support this event you can get tickets at:

www.eventbrite.com/e/rabbit-hash-bash-tickets-22165462495

Eggs: We have been in a state of constantly being sold out of eggs. Trying to find replacement chickens has been extremely difficult, however, never one to give up Richard has been watching the classifieds like a hawk and recently found two batches of newly laying pullets available. We now have 235 new birds recently installed at the farm. That will bring us close to 400 chickens. We are still on the lookout for more as we just received orders for 120 dozen per week from chefs and stores (details soon). We are hoping to be at about 600 hens by summer which should keep the cooler full of eggs for everyone. Thanks for all your patience while we have adjusted to the demand for these wonderful eggs!

Lamb: The lamb has been growing increasingly popular, particularly the ground lamb. We recently had some lambs processed and we should have enough in stock for a while. Also if you are looking for fresh lamb next week I will be taking a Brookhill Lamb up to Butcher Betties for a butchery demonstration. Please see Allison at Butcher Betties in the Friendly Market, Florence for more information. I believe she has a special guest known as the "Butcher Babe" from Food Network TV helping her out with the demo.

Chick Feed: As well as our own chick rearing efforts we know some of our customers like to rear some of their own chicks. Each spring and summer we supply a few of you with Non-Gmo chick starter/grower. If anyone is ready for it we just took delivery of 2 tons. Price is the same as last year which is $18/sack (sack = 50lbs). We still have layer pellets and crumble available for those who need it as well as pig grower pellets, scratch grain and rabbit food. All products are Non-Gmo and very competitively priced. If you need any feed brought to market on Saturdays please email us before hand as sometimes Richard has over half a ton to bring and he doesn't always have enough room to bring extras.

Retail: We have had a few inquiries to get Brookhill products in to some stores. A couple of items are now available at local stores. Pullet eggs are available at Bean Haus Cafe in Covington. Whole Cow Grass Fed Ground Beef is now available at Butcher Betties at the Friendly Market in Florence as well as our whole Chickens. In the very near future Brookhill Eggs will also be sold at Butcher Betties!

We are also working on selling to other retail establishments in Park Hills, Covington Dry Ridge, Union and Louisville. We will let you have more details if and when we get to supply establishments. Some retail establishments may be stocking from more than one supplier so if you want our product please remember to ask for it by name!

That should do it for this time. Thank you as always for your custom and support. We never forget that we wouldn't be operating without you!

 

Sincerely,

 

Richard and Tina.

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 7/31/2015 11:10am by Richard Boutall.

Dear Friends,

It has been a very wet and very humid summer so far. Consequently our garden has suffered
greatly. We will have some heirloom tomatoes coming to market on Saturday (the ones Tina hasn't eaten) and hopefully in the near future some Sugar Baby Watermelons, Green Beans, Onions, Corn and Potatoes. Luckily for us our main focus is on the animals and these have been doing very well this year!

Chickens: We have a good stock of chicken in right now so if you would like to take advantage of our wholesale deal or just buy one or two we have plenty of all sizes to choose from. We also have plenty of 8 piece chicken grill packs in stock which are great for the grill, frying or roasting/baking. For those with specific tastes we have lots of boneless skinless breasts as well as thighs, drumsticks and wing packs! For serious cooks and chefs we also have a large amount of neck and back packs for stock/soup making and we also have some liver and heart packs too.

Pork: We just had two pigs processed and have a great stock of chops (bone in and boneless), roasts, sausage (including a new stock of breakfast links), fat for rendering and bones for stock making. If anyone is thinking of smoking a big Boston Butt for a party we have a 17lb one in stock which should make a lot of good pulled pork! We also tried a new product this time and had some Ham Steaks made. These 1/2 inch thick steaks make a great quick supper and are packed with flavour! I'll have some with me on Saturday at market.

Lamb: We still have a few of these tasty lambs running around the field not yet reserved. If you would like to order one or a half one please get in touch. These lambs are Dorper hair sheep and have a tasty but milder flavour than regular lamb, they are also better muscled (more meat) than the Katahdins that most farmers offer. They are grass fed only and are far too good to be sold on the market only to end up in some stinky feedlot. These lambs should be ready be October/November time. Call or email me if you would like one or come and see me at market.

Salsa: A few of you have been enjoying the "Don Sabrosa" Salsa that we started stocking a while ago. This is about the only thing we stock that has no origination on the farm whatsoever but we stock it for a reason: It's THAT good! It is also made with Non-Gmo ingredients and is gluten free and is made in a dedicated facility. The man who makes it is a  good customer and a friend of ours and we are proud to stock this great product. If you haven't tried some yet, do. Richard is not generally a salsa fan but he loves this stuff!

Bacon: We saved the best for last! The problem with bacon is that there is only so much you can make off of one pig. It is also the most popular cut of the pig. When you have bacon as good as ours it runs out very quickly as many of you know! We just took in 50lbs from the 2 pigs we had processed. Some of this is already reserved to those of you who are so addicted to our delicious bacon that you asked us to save you some. There is however a good amount still available and I will have it with me on Saturday at market! I do not anticipate it lasting more than a couple of weeks, maybe 3 at the most so get it while we have it. We may not have some for a while after this batch although we are working on a way to sell more pork so that we can keep getting more bacon in for the future.

Thank you for taking the time to read these newsletters, we hope you find them useful and informative. We hope you are all enjoying the summer and as always we thank you for your custom and support. 

Wishing you all a wonderful weekend!

Richard and Tina.

 

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 7/2/2015 11:39am by Richard Boutall.

Dear Friends,

As you will see from the picture below we are having a sale! We hope to see you at The Friendly Market tomorrow and Saturday morning. We would like to take the opportunity to wish you all a happy and safe Independence Day!

 

 

Sincerely,

Richard and Tina.

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 4/30/2015 6:46pm by Richard Boutall.

Dear Friends,


Just a quick note to let those of you who shop with us at the Friendly Market that we will be cutting our opening hours for this Saturday  from 9am-12pm as we are attending the Gorman Farm "Savor the Season" event in Cincinnati. 

We were delighted to be asked to participate in this event and we are supplying the pork for a cooking demonstration with Chef Todd Kelly who runs "Orchid's at Palm Court" in Cincinnati. Richard will also be participating in the demonstration explaining how we source our pigs and raise them on the farm. 

If anyone is looking for a great afternoon out then there are still some tickets available which can be found at the link below. There are several top chefs from the area participating in the event with several demonstrations and the food samples are sure to be fantastic!

www.gormanfarm.org/product/savor

We are sorry that we have to cut market hours short this week but we hope you understand and that some of you will decide to come along for the afternoon!

Have a wonderful weekend!

 

Richard and Tina

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Posted 4/10/2015 6:15pm by Richard Boutall.

Dear friends,


We hope this email finds you well and enjoying the spring! Just a quick update for you.

The Friendly Market is officially starting the season with the opening of the farmers pavilion and I hear that there may be one or two farmers going to be there tomorrow to join us under the pavilion.

As well as one or two other farms under the pavilion, Tina will be joining me on the next door stall this week with our friend Robin Shope promoting a new health product called Purium which all three of us have used to great effect. Stop by and see Tina and see how you can feel healthier, have more energy and shed some pounds before summer if you need to. We are really impressed with these products and combine them in to our life and they make a great fit for integrating with pasture based foods.

As usual I will be there with plenty of whole cow ground beef, pastured chickens, forest ranged pork and pasture raised eggs. Speaking of which: We turned the hens out in to the egg mobile last week and they are now happily (yes, even despite the rain) enjoying being outside on grass. I noticed the other day that the yolks are already starting to turn bright orange which means the pasture is doing it's job. If you have been waiting for the eggs to get in to their summer best - wait no more! If you have never tried our pastured eggs I urge you to try some now, in the winter they are good, in the summer they are truly fantastic!

We are also doing a few window boxes of herbs so people can have herbs on hand in or near the kitchen. We will have a couple with us tomorrow at market, if you would like to be sure of one call or email and we will make sure we have one for you. The boxes contain 4 herbs: Rosemary, Basil, Cilantro, and Parsley. We can do others to order given some notice. 

Lastly, we are now taking bulk freezer orders for Beef, Pork, Lamb and Chickens - not to mention Thanksgiving Turkeys! Chickens and turkeys can be ordered with no deposit, simply call or stop by to let me know what you need. The beef, pork and lamb generally require deposits. We still have a some beef left for the July delivery time but not much so order if you need some by then. Otherwise we have plenty available for fall processing. Pork is available in July and in the fall. Lamb is available in the fall only. Beef and pork is in whole, half or quarter. Lamb is in whole or half only. 

While this type of buying isn't for everyone, for those that do like to buy in bulk please remember that we sold out of beef and lamb very fast last year. Likewise we could have sold another 80 Turkeys so even though it may seem far away we need to know by the end of June if you wish to be sure of a Thanksgiving Turkey!

We hope to see you at the market or here at the farm and we wish you all a wonderful spring, hopefully with a few less storms!

Sincerely,

 

Richard and Tina.

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

Changes.March 26th, 2017

  Dear Friends,   Spring is upon us!  The gardeners and farmers are preparing for another season.  Lambing is in progress and calves are on the way all over Kentucky.  We wel

Market UPDATE for Saturday, January 7, 2017 January 6th, 2017

Dear Friends,   Tomorrow, Richard will be driving a Dark Gray 2007 Honda Pilot to FRIENDLY MARKET instead of the white freezer trailer.   10 a.m. to 1 p.m. Assorted Pork Products, Roasting

Back in stock!July 15th, 2016

Dear Friends,   We hope you are enjoying the summer and not sweltering too much in the humidity. So far this year we have managed to run out of stock for just about everything we have on the far

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