Pork Sausage + Fresh Ground Pork
Serving up farm favorites & Fall updates
Well, hello there friends of Brush Arbor Farmstead - happy Fall! It’s the most wonderful time of the year! In my book anyway :) And we hope it finds you well.
The BAF menu is a little different this fall season…
Ok, let’s just get this part out of the way…. n o t u r k e y s. *Insert painful sob*. I know. I miss them. And we will miss all of your wonderful faces this Thanksgiving. Fall is not the same without those special birds here. But it was important for us to get Grassroots Veterinary Services up and running this year, and time had to come from somewhere to do it. Next year, Lord willing!
On the menu: Pork
Whether the abundant Autumn acorn is your thing or not, do you know who’s thing it is? Pigs’. They’re all about the bounty the oaks are raining on us this season.
And we’re so thankful for the bumper crop of acorns when we’re able to make this special offering of fresh ground pork and pork sausage. This pork-share offering only comes around every 1-2 years, so now’s the time to stock the freezer!
We expect the butcher to have the pork processed & ready to go in the next 1-2 weeks.
Pork Sausage
This sausage is quite possibly our favorite...ever. We’ve tried other recipes, and we always come back to this one - both for its stand-alone perfection, and its versatility in dishes. We are so happy with the depth of flavor and the purity of the fat that cooks off into the pan.  Your cast iron will love it and so will the eggs you cook in it.  It is a breakfast-style sausage, delicious as is, but also easily spiced up for a Cajun recipe or sweetened for Italian food.
Ground Pork
A great addition to leaner meats , such as ground turkey, for a boost of flavor and good fats, but also delightful on its own.  Tacos & enchiladas are a couple of our favorite ground pork dishes, and it’s invariably in every meatloaf I make. Ground pork is also a wonderful canvas for using your own creativity in making sausage that perfectly fits your liking.
Getting your pork-share to you…
Here’s how it works:
Order: Place your order by filling out this quick order form.
Confirmation & payment: When we’re able to review your order, we’ll reply via email with an electronic invoice for your pork-share. Your order is complete when payment is made.
Drop-off: Once the butcher has the meats packaged and ready to go, we’ll send out another email with drop-off/pick-up information. We typically do one big drop-off day, where we make stops in Red Bluff, Cottonwood, Anderson, Palo Cedro, and Redding. For those who can’t make the drop-off in their town, we’ll make arrangements to meet another time or for on-farm pick-up.
First come, first served y’all!
About lamb
In short, we’re sold out! The demand for BAF lamb has grown every year, and I can’t tell you how happy it makes me to grow these sheep for you season after season. For those of you who weren’t able to get on the lamb list this year, so sorry! We’ll send out the lamb offering next fall around the same time, and will continue to grow our numbers as long as we’re able.
‘Thank you’ to all of you who put in your orders for wholes and halves. We anticipate harvesting the second week in November, as long the butcher can take them as scheduled. With deer season just ending (keeping butchers busy) and our need to have a lot of cutting and wrapping done for the lamb, we’ve had to wait patiently in line while they make room for us.
We’ll keep you posted!
Feel free to reply to this message with any questions. While we regret not seeing you on the farm for turkey pick-ups this November, we look forward to getting you some pork!
All our best to you,
Amanda & Family