Our products & services include:

CSA

Biochar

Mangalitsa Hogs

Pastured poultry (whole and various cuts available)

Smoked Chicken

Custom Meat Processing (chicken, goat, sheep, rabbits).

Eggs

Compost

Farm tours

Currently, we operate as an “old fashioned” store.  Just as your grandparents would have handed the grocer their list to fill it, so you can e-mail (bakersgreenacres@yahoo.com) or phone (231-825-0293) your order to us.  We will fill it and contact you regarding pick-up/delivery.  We do offer delivery service to your door in the Cadillac area for a $15.00 fee.

CSA

“CSA” stands for Community Supported (or the Canadian “Shared”) Agriculture.  For Baker’s Green Acres and our customers, that means you can bundle your meat buying and save.  The way it works is that you let us know on the order form how much meat you want to order for the year, then send the order with your first payment to us.  We’ll contact you to arrange processing and pick-up.  By pre-ordering and paying, you enable us to better plan our stocking and growing season.  We will only be stocking beef and lamb as ordered–your first payments enable us to purchase the animals for you.  I prefer “shared” in CSA rather than “supported” because it conveys the idea better.  You will, in essence, own a share of our animals as we raise them for you specifically.  Options available include:

*Pasture raised chickens:  the North’s tastiest broilers, raised on our pasture and processed in our shop.  They are vacuum packed whole birds, please indicate if you prefer 3-4# birds, or 4-5# birds.  Larger birds may also be available–let us know if that’s your preference.  I can teach you how to cut your birds and offer suggestions for using all the parts if you prefer cuts.  Part of a CSA is learning how food is produced, so learning how to appreciate the whole bird is part of that.  Delivery/pick-up is available on a monthly basis through the summer, until mid October unless other arrangements are made.

* Grass-fed beef:  This is a new addition for us this year.  We’ve had beef before, but just finished renovating our fences and pastures to produce the best quality beef we can.  The animals move to new pasture daily to make the most of the natural growing cycles of the grass and alfalfa.  Available by halves and wholes.  A half beef will generally feed a family of 4 for a year.  If you don’t need that much, find some friends who can share the meat and cost with you (the “community” part).  We will be harvesting with the natural cycle of the forages at the end of the summer, most likely early November.

* Mangalitsa pork: This is a unique offering.  These are Mangalitsa cross pigs.  They have lots of lard and very tasty, red meat.  We plant pastures for them, so most of their feed comes from forages.  The lard is lighter and, reportedly, lower in saturated fats that standard hog fat.  Properly rendered, it makes a tasty substitute for butter in many dishes.  From a food storage standpoint, we can show you how to preserve the fat and prepare hams and bacons yourself.  Available by the half or whole.

* Lamb:  Spring lambs, raised on pasture and forages until the end of the grass season.  A slightly different but tasty alternative to beef.  Available by the whole.

If you are interested, please contact us by e-mail: bakersgreenacres@yahoo.com, or phone: 231-825-0293.

Biochar
Please see the Biochar page for more information or click on

• www.vbs20.bbc.com

. Please contact us for products offered and pricing.

Mangalitsa Hogs

Mangalitsa Hogs are a fat-type hog prized for the premium quality of the specialty sausages and hams (prosciutto) that  it can produce.  The fat of an acorn finished hog is renowned for its low saturated fat quality and its usefulness as a food dish in itself.  Our hogs  are raised to maturity on dirt and grass to promote the best in flavor and texture in the meat.  They are finished on a small-grain diet, which creates the fat desireable in charcouterie.  We will have a small group of premium quality hogs finished on acorns, making them comparable to the Spanish Iberico hogs. Finished hogs weigh between 250 lb. and 300 lb.  Carcasses are scalded and scraped and include the head and hooves.  Prices are for carcass hanging weight and do not include delivery, please call for a quote.

Naturally raised Chickens

“Chicken Tractors:” the birds’ mobile pasture home.

Our chickens are raised cage-free, fed a diet that is free of antibiotics, growth stimulants, and animal by-products.  They receive alfalfa leaf through the winter and are on pasture through the summer to add sun-based sources of Vitamins A & D and Omega-3′s into their diet.  We process them in our MDA approved on-farm facility to minimize stress on the birds.  All cuts are vacuum packed.

Whole Chickens:

Cornish Hens:

Split breast:

Dark meat: leg/thighs, drums, thighs

Boneless, skinless breast:

Wings:

Ground Chicken:

Chicken sausage (Italian): 

Chicken dogs (brats or Italian):

Tomato Herb Chicken Sausage:                                                                           This sausage features fresh tomatoes and herbs for a light, flavorful sausage that improves any dish and can stand on its own as a main dish!

Stew package: (back, breast bone, neck)

Hearts/ Livers:

Gizzards:

Feet:

Stewing Hens(check for availability):

Didn’t see a cut you are looking for?  Just ask as we can make about anything you might need!

Smoked Chicken

Our own tasty smoked chicken, brined in our own recipe and hardwood smoked so it’s juicy and tender.  A slightly pink color in the fully cooked meat shows that flavorful smoke.  When we tried the first one, it looked like a cartoon where all the characters descend on a beautifully roasted brown bird and when they back off nothing is left but a stripped carcass.  Whole birds make a great holiday treat.  Legs & thighs will feed your hungry hunters a tasty lunch or a healthy snack out in the stand.  Our tasters say:

“This is the best chicken I’ve ever eaten in my life!”  LaVerne Miller

“I just can’t stop eating this stuff!”  Kyle Baker

“It was fantastic.  The flavor went all the way through.  Sometimes it’s just on top in the skin, but this had flavor all the way to the bone.”    Joel Clark

“The meat was absolutely succulent.”  Mandy Clark

Whole chicken.

Legs & thighs or Wings.

Boneless, skinless breast.

Thin sliced-for-lunchmeat breast.

Custom meat processing

We are able to process your chickens, turkeys, rabbits, goats, and sheep in our shop.  We do process venison as well.  We are MDA licensed and USDA custom exempt inspected.  We do vacuum pack larger animals. Poultry and rabbits go in 3 mil freezer bags but are not vacuum sealed.  Our mixes for smoked meats, sausage (breakfast and german), hotdogs, and brats are our own and contain NO MSG or synthetic nitrates.

Chickens: $3.00/bird   (over 6 lb. dressed is $3.50)

Cutting and vaccuum packing available on request.

Turkeys: $8.75 up to 20 lb. (add’l $0.25/lb over 20 lb.)

Ducks: boneless skinless breast only: $3.00

Ducks: whole, skinned: $5.00

Rabbits: $5.00 each

Goat and Sheep: $70.00

Eggs

Our hens are fed a wholesome diet that excludes antibiotics and animal byproducts.  The hens have full access to the outside so they can enjoy scratching in sun warmed dirt (and grass as the season permints) as they were meant to. They receive alfalfa meal or hay chaff left over from the goats during these winter months to keep their eggs full of the goodness of green.  You can see this in the orange color of the yolk.  Eggs laid by “pastured” hens such as ours have a reputation for being lower in cholesterol and higher in Omega-3 fatty acids.  Eggs are good for 100 days under refridgeration, and ours are delivered to you as fresh as possible so that they are the best quality.

1 dozen:  $3.30

We do sell from the farm, and have drop points.  We also have several retail outlets.  Currently our store is “old fashioned.”  Give us your shopping list.  We will then fill it and arrange for a pick-up.

Phone:  231-825-0293

e-mail: bakersgreenacres@yahoo.com

Compost

1 yard: $30.00

Farm Tours

Come on out, see how we do things, learn ideas for your own food production.  Mark gives an informative, fun tour of the farm–maybe even a ride in the “chore wagon”, a ’64 Willy’s jeep!  He loves to answer your questions and share what we’ve learned along the way.  If you want to learn a specific task, we are willing teachers.  Please call ahead to schedule your visit and let us know if there’s a particular aspect of the farm you’re interested in.

Thanks!

Bakers