2017 Farm Letter and Order Info

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March 10, 2017

Dear Customers,

If now is not the moment to read an update about goings-on around the farm, the important thing to take away from this letter is that we strongly encourage you to put your meat orders for 2017 in NOW. It is essential to order now for pork and beef that you’d like to get this spring and summer as our pigs have grown very well and go to the butcher this month. Our next pigs likely won’t be ready until August, and similarly with the beef – we’re sending some in May and then won’t send the next ones until September.

Order online here. Send us an email with your order. Call us (519.528.2493), or print off the form and scan/mail or fax it back to us.

horses pulling sleigh full of hay through snow

It’s hard to believe that over the course of the last 2.5 months we’ve had such yo-yo-ing weather. Yesterday was balmy, sunny and snow free (though the wind was pretty bitter), while today there are a couple of inches of snow already on the ground and more making its way down to be blown about while we take hay out to the cattle in the back pasture.

4 Berkshire piglets

We started 2016 off transitioning the farm business from Tony and Fran to me, and we ended the year with the sale/transfer of the property. It was a remarkable year – full of new learnings, laughter, hard work and remembering why we are committed to this work and way of life. We put a lot of resource into additional infrastructure and systems that would make it more manageable for me as Tony and Fran transition into how they want to continue being involved with the farm, which means working less. It has been a great opportunity to reflect and think about why we do things certain ways and how we do things and if there are opportunities for improvement.

4 Indian Runner Ducks

We feel very fortunate that on the whole we’re healthy and happy. Working with other members of our family is a joy most days, and it’s a treat to be able to weave Rachel, Robin, Elliot and Emily into the goings on whenever they are able to join us. It is incredibly rewarding to have a multi-generational farm that is a gathering place for friends, family and community.

Cinnamon and Jazmin check each other out As we look forward, we are thrilled to introduce you to our 2017 season farm team additions: Ellie Greenler and Mason Sharp. Both are experienced, passionate and thoughtful farmers. We do still have one more apprentice opportunity open, so if you know of anyone who is interested in learning organic, diversified farming techniques, please invite them to get in touch ASAP.

Wildflowers from MPOF For local folks, we’re excited to announce that we’re doing a weekly CSA (community supported agriculture) vegetable share, flower CSA, with optional egg add-on, and will also be at the Goderich and Kincardine farmer’s markets each Saturday. Check out our CSA page for more info and to sign up! Or call us to find out more information. Please share with anyone you think might be interested. For us the CSA isn’t just about growing and sharing good vegetables, but also about developing community around food and the farm. We’ll keep a CSA blog to keep you up to date on what to expect in your box, share recipes, and have a couple socials for CSA members to meet each other and get more of the farm experience.

We’re also excited that Lydia and Jazmin, our 2 French alpine goats, will be kidding in May. Not only will this add an extra layer of cuteness and playfulness to the farm, but it also means that starting fall 2017 we will have a limited amount of cabrito available. Let us know if you’re interested.

As always, we hope that you’ll be able to come out to the farm – either for a visit when picking up your order, or for our May Open House; this year, Saturday, May 13^th, (10am-4pm) and Sunday, May 14^th, (1-4pm) 2017. Come out to pick up pre-ordered beef and pork, maple syrup, honey and low-sugar farm jams, purchase organic seedlings, have a farm tour, horse drawn wagon rides, (gluten free) sausage on a bun and much much more!

We’re glad to be sharing our life’s work with you in the form of high quality, sustainably raised and grown, organic meat and produce. Thank you for supporting our farm and family. We trust you enjoy eating it as much as we enjoy producing it.

All the best,

Katrina McQuail

PS. Tag/follow us on Instagram @meetingplaceorganicfarm or follow/like us on Facebook

Nose-to-Tail Eating: Buying Organic Offal and Traditional Cuts in Ontario

Nose-to-Tail Eating: Buying Organic Offal and Traditional Cuts in Ontario If you are searching for organic offal, traditional meat cuts, or pasture-raised nose-to-tail meat in Ontario, you are not alone. More people across the province are looking beyond steaks and chicken breasts and rediscovering how previous generations cooked by using the whole animal with intention and respect. At Meeting Place Organic Farm, nose-to-tail eating isn’t a trend. It’s how we’ve always approached farming and food. If you know Tony McQuail, you know how much he loves to cook beef tongue. We raise certified organic, 100% grass fed beef, pork, and chicken, and make a wide range of traditional cuts and offal available to customers across Ontario through our online farm store and delivery routes. What Does Nose-to-Tail Eating Mean? Nose-to-tail eating means using as much of the animal as possible including organs, bones, and traditional cuts rather than relying only on a small selection of popular muscle meats. This approach: Reduces food waste Respects the life of the animal Provides nutrient-dense foods often missing from modern diets When animals are raised on pasture, fed a natural diet, and processed carefully, these cuts are not only usable — they are deeply nourishing and flavourful. Organic Beef Offal and Traditional Cuts Available in Ontario Our grass-fed, grass-finished beef is certified organic and raised entirely on pasture. Alongside familiar cuts, we offer a range of traditional beef options that support nose-to-tail eating: Beef liver Beef kidney Beef tongue Beef cheeks Oxtail Beef bones and knuckle bones (with and without marrow) Nose-to-tail ground beef These cuts are ideal for bone broth, slow braises, stews, and traditional recipes from many cultures. Beef liver, for example, is one of the most nutrient-dense foods available, while oxtail and cheeks create rich, collagen-filled meals when cooked low and slow.Here's a recipe to try for Jamaican Oxtail Stew. Pasture-Raised Pork Offal and Heritage Cuts Our pork is pasture-raised and certified organic, living outdoors where they are able to root and wallow. Pork is particularly well suited to nose-to-tail eating, and many traditional cuisines rely on these cuts. Available pork offal and traditional cuts include: Pork heart Pork kidney Pork tongue Pork trotters (feet) Pork tail Pork jowl and pork jowl bacon These cuts are prized for their flavour, fat content, and ability to enrich soups, stocks, and slow-cooked dishes. Pork jowl, has long been used as a flavour base in traditional cooking, while trotters are naturally rich in gelatin for broths. Organic Chicken: Using the Whole Bird Whole-animal eating is especially important with poultry. Our organic, pasture-raised chickens and only raised between April and September because our midwestern Ontario weather is too cold for them to pasture outside beyond that. They are processed with care, and we make a full range of nose-to-tail chicken cuts available: Chicken livers Chicken hearts Chicken gizzards Chicken feet Chicken backs and necks Chicken feet, backs, and necks are excellent for deeply nourishing broth, while hearts and gizzards are traditional staples fried, stewed or sauteed. These cuts are often overlooked, yet they are some of the most affordable and useful items in the freezer. Why Ontario Customers Are Choosing Nose-to-Tail Meat Across Ontario, customers are rethinking where their meat comes from and how much of the animal they’re actually using. Nose-to-tail eating appeals to people who want: Less waste and more sustainability Better value from high-quality meat A stronger connection to their food traditions Buying offal and traditional cuts also supports smaller organic farms by allowing the entire animal to be used, rather than only a small percentage of popular cuts. How to Buy Organic Offal and Traditional Cuts in Ontario Meeting Place Organic Farm offers online ordering and scheduled delivery routes across Ontario. Availability varies seasonally, as we raise and process animals on a small scale, in alignment with organic standards and animal welfare. The best way to stay informed is to join our email list, where we announce restocks, bulk beef, pork, and chicken availability, and delivery dates. If you’re new to nose-to-tail cooking, start small: Add bones or chicken feet to your freezer for bone broths Try ground meat blended with organ cuts, what we call our Nose to Tail ground beef Slow-cook tougher cuts like cheeks or tongue These foods don’t require complicated recipes just time, care, and good ingredients. Eating with Intention Nose-to-tail eating isn’t about perfection. It’s about choosing food that aligns with your values, respecting animals, supporting organic farming, and reconnecting with how food has been prepared for generations. For customers across Ontario, we’re proud to offer certified organic, pasture-raised beef, pork, and chicken including the offal and traditional cuts that make whole-animal eating possible. To see what’s currently available, visit the farm store and join the email list at the bottom of our homepage for updates on upcoming deliveries.

2017 Farm Letter and Order Info

More from the blog

Nose-to-Tail Eating: Buying Organic Offal and Traditional Cuts in Ontario

Bulk Beef Buyers Guide: Everything You Need to Know About Buying our Ontario 100% Grass Fed and Finished Beef by the Half or Mixed Quarter

How Much Freezer Space Do you Need for Bulk Beef and Pork?

Meeting Place Organic Farm