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The new combine in action! The camera battery kicked out, but you can get the idea anyway!
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Oats made nineteen new bacon seeds! #grasslandfarm
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Come find us at the Skowhegan Farmers' Market from 10-1 at Boynton's Greenhouse, Inc! We have our delicious organic milk, organic beef, and milk fed pork. Plenty of sausage options, stew meat, roasts, and more!

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Come support us this morning at the Orono Farmers' Market from 9-12. We have a great selection of our organic beef, milk-fed pork, organic rose veal, and gold quality fresh milk! Any Skowhegan market customers who are missing our delicious products can come shop at the farm. Just call ahead 474-6864. We appreciate your support!

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Give your friends and family the gift of delicious food! Today at the Orono Farmers' Market we are offering 25% off all of our Pasture raised, milk fed pork! We will have ham roast for holiday meals, sausage for stuffing, bacon for holiday breakfast, and chops for simple and fast dinner during this busy season. Plus many other cuts! See you there from 9 am to 12 pm.

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It is the last chance to fill your freezer with our delicious milk-fed and pasture-raised pork! Final orders need to be in by Monday. We sold out of beef quarters, but are still offering discounts on bulk orders of ground beef OR mixed beef and pork orders over $250. Message me or email me at grasslandfarm@hotmail.com. See comments below for choices on half or whole pigs.

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Grassland Organic Farm
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For the last summer market for Skowhegan Farmers' Market, we will be set up in the garage at the farm again. We are all looking forward to moving inside next weekend for the winter market at Boynton's Greenhouse,. For today, stop by for all our goods. You will find is 2 miles up Malbons Mills Road in Skowhegan. We are setting up at the Orono Farmers' Market from 8-12. Thanks for your support!

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If you haven't already heard the news, we welcomed our newest family member, Bodhi Moon, on October 5. She is an amazing baby and we are all completely in love! However, Skowhegan customers will find us open here at Grassland Farm today from 9 am to 1 pm and NOT downtown at the Skowhegan Farmers' Market. Swing by for your veggies, milk, beef, pork AND to say hello to and meet our baby girl! Thanks for your support!

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Just a reminder to our Orono customers!! See you there from 8-11!

CHANGE IN LOCATION/TIME for this week only: Pine St. Parking Lot Downtown Orono (behind Pat's Pizza), from 8 to 11 AM. These location/time changes are for this Saturday ONLY. Please see the newsletter for more information. -

Paste tomatoes often get a bad rap. Many folks think of them as odd varieties fit only for processing. While this may be true for some varieties of paste tomatoes, it’s hardly true for all of them.
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Grassland Organic Farm updated their profile picture.
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Grassland Organic Farm updated their cover photo.
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Time to stock the freezer for winter! Order your half or whole pig today and enjoy all the sausage, bacon, chops, and roasts you want all winter long! Additionally, this year we are offering 10% off any meat order over $250 so mix and match all the beef and pork cuts you like! Message Sarah, email grasslandfarm@hotmail.com, or call 207-474-6864 for more details!

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Grassland's ten year anniversary! Thanks to all those who have supported us throughout. Here is to the next decade! We couldn't have done it without y'all! Much love from the grassland crew.

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What's in your share this week?

Please excuse the late nature and the brevity of this newsletter. Some days just get away from you and this was one such day for me.
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What's in your box this week?

Sometimes, things just don't work out as you expect them too. Today at the Pickup was good reminder of this. We had planned on offering one more week of fiddle head ferns and ramps but for reasons of which we have no idea our producer never came. We had some bags of oats in stock so we decided to us...
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Grassland Organic Farm added a new photo.

Come visit us at the orno farmer's market! Every Saturday morning from 8:00-1200.

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What's in your share this week?

Having come out of the Philadelphia restaurant scene there is a deep down part of me that perks up every Spring when ramps come into season.  The enthusiasm this wild crafted food spurred in the skilled chefs of the city was contagious and, to this day, continues to excite me.
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