Come visit – look through our freezers for Beef, Pork, Lamb and Chicken!

You can enjoy naturally raised and processed meats year-round!

Find that perfect holiday roast or something for the grill. From chops and roasts

The king of roasts
Standing Rib Roast

to bacon and soup makings, we have a wide variety of cuts for any occasion.  All our meat is humanely raised, naturally on pasture.

We also offer a variety of  pickles, preserves and condiments.

Mary specializes in unusual preserved items – from Pickled Pumpkin & Pickled Pears to Sweet Tomato Chutney. Taste new traditional treats such as Tomato Preserves, Blueberry Plum Basil Jam, Zany Zucchini Marmalade and Spicy Cranberry Pepper Ketchup!  Who knew you could find so many good things in anyone’s basement!  Come taste!  Of course you can walk  around the farm with us and meet Sparkle the Donkey.  But don’t forget your boots!

Retail and Bulk quantities available.

bacon
Thick Cut Bacon

We know our cuts and can help you cook anything.

We can help you get the cuts you want and a few gems you may not know about.

 

Ask if you don’t see what you want!

New Lamb and Beef are here!

I just got reminded that I have not posted in a while and we do have some new stock.

Lamb:  we have limited variety of cuts, including legs, chops and a few shoulder roasts. As you may know, our lamb tends towards small and mild.  It also tends towards out of stock…

I also have a nice run of steaks – T-Bone, Porterhouse, Sirloin and Round, as well as some tenderloin.  And plenty of the best ground beef available.

Of course we also have lots of pork chops, roasts, chickens, bacon and preserves.

Pears – Good News and the Bad News

Being partial to pears and famous for our pear chutneys, jams, pickles and so on, I was tickled to hear of the Survivor Pear Tree at Ground Zero in NYC.

But…

As I understand it, the Survivor Tree is a Callery Pear, originally imported from China in 1918 is an Invasive Species.   Not to be encouraged.  Should be eliminated wherever possible.

Talk about mixed feelings…

BTW – ours are Bosc.  Imported from France in the early 1800’s.  Good for eating, great for relish, pickling.  The family is still fighting over the Pear Pickles!

Contoocook Holiday Market This Sunday!

We’ll see you at the Train Station in the center of Contoocook at the Holiday Farmers Market.

We will have:

Preserves (Sweet Tomato Jam for Breakfast, various Pear Relishes, plus, plus, plus) – Mary promises – nothing normal!

Meat – Roasts, bacon, chickens, steaks and more.

Coffee – Sean’s best ( UNTA! )

There will be lots of other things as well.  Many of your favorite summer vendors will be there!

Yes, We Have No Turkeys!

Sorry – none.  We reserved ours, from a fellow producer, in August.  We were almost too late.

I have considered doing turkeys again.

Con: trying to lift 60 pounds of dead, wet turkey out of the scalder in cold wet weather.  Hand picking because my plucker cannot nearly do the job.

Pro: they are profitable, very efficient, taste great.

But I would not order any more than I have sold by the end of June.

I’m thinkin.

Watch this space – I’ll keep you posted.

Meanwhile, I mean it.  We have none for 2010.

Let me introduce myself

I am the other half of Webster Ridge Farm! I am overwhelmed by the amount of Pears, Peppers, Pumpkins and Tomatoes that still need to be processed. I am running out of room in our upright freezer for my frozen produce and fruits! We are very lucky to have so many sources of locally grown fruits and veggies. But as the growing season comes to a close my canning becomes a bit manic!
Keep canning and watch out for the boiling water,it can bite!

A Modest Proposal Regarding GMO Salmon

The only way to fight it is to let it be known that ya won’t buy ANY of a particular food until it can be labeled.

They tried this stealth stuff with rBGH in milk – as soon as folks started rumbling, the anti-labeling regulation went away, followed… pretty quickly by the rBGH itself because folks are uneasy about it.

I don’t like farm raised salmon because I don’t like the taste/texture and because I understand that there are big pollution problems with the industry. But now I absolutely won’t eat any until labeling is allowed.

How long do you think it will take the salmon industry to require permission to label if they cannot sell ANY of their product?

Soup’s On

Well we cooked soup in Warner last night.

Thanks to the brave souls who came out to play on a dark and stormy night.

I brought some of Mary’s famous Tomato Preserves for a beginning snack.

We talked about braising and soup making and secret beef cuts and lots of other things.  We didn’t get out until 21:00 (which is at least 9 pm in my book).

Soup, Up Close and Personal

I just interrupted the prep for Braised Oxtail to post this note!

As part of Warner’s Local Food, I am cooking Beef and Barley Soup from 19:00-20:00 (7 PM to 8 PM ).  We will be in the kitchen at Town Hall and a good time will be had by all.

Come see how the great tasting cuts get prepared.  Then you can leave all those expensive cuts like Tenderloin and Porterhouse to my other customers!

Farmers Markets – 2010

This is going to be a busy summer!  Here is where and when we will be at the markets this summer:

Mon 16:30 – 19:00  Penacook Farmers Market
Wed, 15:00 – 18:00- Exit 20 Farmers’ Market at Tanger Outlets in Tilton
Thu, 15:00 to 18:00 – Bradford Community Farmers Market
Fri 15:00 – 18:00 – Sanbornton Farmers Market
Sat, 09:00 – 12:00 – Contoocook Farmers Market

We look forward to seeing you there.