Oak Post Ranch

From the hogs that made their way to the butcher this past Wednesday, we still have a few that are unclaimed. If you still want some local pork for your freezer, pop me an email or fill out the form on our order page.

Standard orders are left:

nitrate-free quarter hams

nitrate-free sliced bacon

roasts

3/4 inch pork chops

rendered lard (optional)

bulk ground pork

spare ribs (for most orders over a quarter)

All pork is flash frozen and cryovac (plastic) wrapped to maintain freshness. Get it while it’s available! Delivery is available for a small charge along Hwy 94 into St. Paul. Ask about delivery to you!

January 18th, 2010 | Category: It's Business, Local Food, Pork Order | Leave a comment

We have booked our next load of hogs for January 13. Reserve yours early!

We picked up our November load this afternoon, and will be contacting those of you who have reserved pork on this order. You all should have your meat before Christmas.

It is cold. We are already experiencing our first bout with frozen waterlines. I can only hope it’s minor.

P.S. We are moved. Our new address is 33509 109th Ave., Menahga, MN 56464. We are now located a bit closer to the farm. Loren is able to walk out the door to do chores instead of driving every evening.

December 9th, 2009 | Category: Pork Order | Comments (1)

Over the Thanksgiving weekend, we will be moving into another house. We don’t have to go far - just 1/2 mile down the driveway. We will be closer to our farm, and we will be finished paying rent. And hopefully, there will be no more floods on my counter tops when the rains come. For many reasons we are very excited about our move. We have been fortunate to have decent weather this month, as last year the winter freeze came much earlier. Rodney is excited to sleep in his bedroom with his new red carpet. We are hoping the excitement lasts at least until we move in! We still have lots of work to do before moving, so if you have an extra hand this week…

We may not have computer/phone access for the next week or so. I’ll keep the computer hooked up in the old house as long as possible. Our new service will be hooked up on Monday, but it may be a few days before we are able to respond to emails. If you need to get ahold of us, call my cell number is 218-255-4130 and Loren’s is 218-639-0102. We’ll answer as we are able. I have voice mail on my phone, so please leave a message if you can’t reach me.

We still have a few hogs left for our order that will be ready in December. Call me if you want a half or quarter (or whole hog). They go in for processing tomorrow.

See you again in December!

November 24th, 2009 | Category: It's Business, It's Personal | Comments (1)

This letter arrived in my inbox this afternoon from STEP, a local group who is working ways to promote local foods in our local communities. The following is an announcement of meetings during the week of Thanksgiving. If you are a local producer, or are interested in promoting local products, please plan on attending either of the the meetings. If you have more questions, please call or email me.

MISSION: A REGIONAL RESOURCE PROMOTING PROSPERITY
Nov. 13, 2009

IT IS LUCKY FRIDAY THE 13TH.  WHAT BETTER TIME TO ANNOUNCE THE COMPLETION OF OUR SHARED KITCHEN.  CONSTRUCTION IS FINISHED, CLEAN UP AND TESTING WILL HAPPEN THE NEXT TWO WEEKS AND ALL WILL BE READY FOR USE Dec. 1.

The major purpose for this kitchen is to help local growers improve their profitability.  Our next BIG step is to create a marketing association made up of growers, food entrepreneurs and large scale food users (schools, hospitals nursing homes Etc.)  The objective is to develop a planned system of production, processing, and distribution of local food.

A successful local food system must include:
•    Planning crop production to meet specific buyer needs
•    Processing and packaging to make using local food practical and convenient
•    Pricing that is affordable to the buyer and profitable to the producer
•    Efficiencies of scale so producers remain collectively competitive
•    New marketing, education and communication resources

We invited several institutions to a meeting for Nov. 20 to help us understand their needs and to get them to be part of this association.  Now we are scheduling the meetings for growers and producers.  Meetings will be held 9:30 to 11:30 Nov. 23rd  and 24th in our third floor Masonic Hall.  Attend either meeting.

Several objectives will be addressed:
First you will be invited to join the Prairie Rivers Marketing Association and form a leadership team to guide us in the programs and actions this association will undertake on your behalf.
Second, gain a better understanding of the kitchen and how it can help you improve your income.
Third some will register for ongoing help to get your own new small business started.
Fourth we will gain a clearer understanding of the crops you raise, the amount and the timing as well as a beginning to understanding and eliminating market place obstacles.

Please invite all the farmers and or producers you think may have an interest to come to either of these two meetings.

November 13th, 2009 | Category: It's Business, Local Food | Leave a comment

Earlier this summer, when the weather was still nice, Jennifer (Jennifer Skoog Photography) came to northern Minnesota to photograph some of the area’s cutest kids. Our little farmer was one of those lucky kids (or I was the lucky mom). We enjoyed our session.

Rodney wasn’t so sure about all the fuss, but Jennifer was able to get some great photos of him nonetheless.

I tried my best to get Rodney to cheer up and let go of me.

Quick smiles were captured between many serious moments.

Jen is located in Alaska for some time while her husband searches for big fish.

I’m hiding behind the wall, holding Rodney. Check out the ’skito bites. We ran into a few bugs during this shoot in our grassy back yard.

Rodney loves his kitty almost as much as he loves his daddy. We caught up with Loren as he was doing chores. Although not dressed for a photo shoot, the expressions are real life.

The pigs aren’t real sure of Rodney’s intentions.

and one more, because we can’t forget the boots…

Jen’s picks of our session can be seen here. Thank you, Jen! Hope to see you out here again soon!

October 26th, 2009 | Category: It's Personal | Comments (4)

It snowed last night - big wet sticky flakes. It’s still on the ground and still falling this morning. I wish I could say I’m ready for winter, but I can’t. Not just yet. Not with the farm, nor with our house. Wish us one more week of beautiful warm weather.

October 10th, 2009 | Category: Uncategorized | Comments (1)

Special Offer

Pre-order for Thanksgiving or Christmas get-togethers. Order a quarter or half hog for the best rate on your holiday hams, or special order your nitrate-free half ham individually. Quarter, half, and whole hog orders will receive a 5 cent per pound discount through the end of September. A quarter is $4.50/#, half $4.00/#, whole $3.75/# for the hogs that are at the locker plant now. Order now before they are all sold. As of this posting I have 2 hogs left - to give you an idea, 2 hogs sold since Monday. There are a few options other than the standard cuts - side pork, liver, 1/2 hams, seasoned bulk pork, smoked ribs. Call or email me to reserve what you want.

…Peppermint pigs symbolize the Victorian belief in the pig as a good luck charm. Today, some families continue the tradition by bringing out peppermint pigs after a special holiday meal, cracking it with a hammer and sharing the pieces to assure health, happiness and prosperity.

We sent hogs to the locker plant for butchering Wednesday, September 16. Your pork will be ready in approximately 2 weeks. Did you remember to reserve yours - we have only a few left. If now is too soon for you, reserve your hog for November. When they’re gone, they’re gone!

First day of Fall sale

The first day of Fall was Sept. 22. Summer weather days of grilling uncured wieners and brats are slowing coming to an end. Order a few packages for your freezer for that last-minute supper. Our tube steaks are all nitrate-free for a healthier snack or quick meal. Each are $1 off the regular price. If you are interested in a large quantity for a family get-together or staff picnic, call me for discounted quantity pricing.

Uncured wieners, 8/pk $6.00

Nitrate-free Brats, 6/pk in 3 flavors: $7.50
Fresh Wild Rice, Original Smoked, Smoked Cheddarwurst

We have an easy commenting tool on our web page as well. Try it out - send us a pork review, request a recipe, ask about the weather, let us know if something doesn’t work quite right with your web browser - tell us what’s on your mind.

Remember: if you want your local farmers to stick around, you have to support them. Support comes mostly with your food dollar. Labor is also accepted, but rarely offered So spend your dollars with knowledge of who you are keeping in business - CAFOs, agribusiness, China, migrant workers, or your local farmers. It is your choice.

September 25th, 2009 | Category: Local Food, Pork Order | Comments (1)

I have been informed that many of my links to previous posts don’t work - it appears that the format for saving pages has changed without my knowledge. I have fixed a few of the recent links. I apologize for the rest which still don’t work. To look up an old page, find the search bar at the top right of the page, and type your search there.

September 10th, 2009 | Category: Uncategorized | Leave a comment

I will have cured bacon available next week - first come, first served. This bacon is coming from the Perham Locker, so it has the nitrates we try to avoid in most of our products. There will be 2 hogs worth - between 20 and 30#. The price is $6.50/#.

Also from these hogs we will have large boneless roasts and ground pork. Contact me if you are interested in either of these products. The roast is sized for a large crowd - a family gathering or such. Maybe you are having a farm feed where you would like some local organic pork. The majority of the boneless roasts, and the loins from these animals, are going to be featured at a Harvest Dinner happening in Detroit Lakes tomorrow evening (Friday). It is being put on by the folks at the Lodge on Detroit Lake. We are very excited to be a part of this event, and we were able to get this pork for the event planners in a very short time. It took a little wiggling in the farm plans, but I think it worked out without a hitch. I’m looking forward to seeing how a professional chef prepares our product.

Also…

Our next hog order is September 16. We will have animals going in to Miltona Custom Meats and Sausages. They are able to process our bacon and hams without nitrates or MSG. I have a few hogs that are not yet reserved. Email or call me to reserve yours!

September 3rd, 2009 | Category: It's Business, Pork Order | Comments (1)