News and blog
A very busy week for Brambly Farms
We are delighted to be featured in a " nose to tail" dinner in Boston tonight
Follow the link below to read more about it
We are looking forward to attending this as Mike and his crew are fantastic chef's :)
We also delivered our first pig down to NYC to www.trestleontenth.com
which Chef Ralf is using to compete in the NYC Cochon 555 event on 22 Jan 2012
Looking forward to this ..... really hope they a TV down there so we can watch the Pats too ...
To Brambly Farm Turkey customers
Thank you to all our wonderful customers who have purchased a Holiday Turkey from us this season. We are surprised that they went so quickly this year. If you have spoken to us - emailed or already sent in your check your delicious Bird will be ready for you to enjoy in a few short weeks . We are also arranging to have lots of our famous pastured pork ready the same days as our Turkey pick ups.
Best Wishes for a safe and happy holiday season from everybody at
I just wanted to let you know that we got word last night that one of our farm's pure bred Large Blacks has been chosen to take part in the approaching Cochon 555 event.
This is a national event which is held in ten cities around the USA and then has a grand finale in the Summer.
There is a website detailing all information and it gives a great decription of the competition's goals. As a small farm it will give us a chance to shine on a 'big stage' at least for one night.
More importantly it will give our farm some credibility and name recognition with the many gifted Chef's out there who want to use local quality ingredients but who are cautious about leaving the huge supply companies with their factory farmed vacuumed boxed meats.
Our pig's Chef is Mary Dumont from 'Harvest' in Boston. And we are thrilled that she is cooking and prepping our pig. Your pig is looking fantastic and for the last three weeks it has been getting winter squash ( that got frozen ) from Tangerinis farm in Millis ( thanks laura)
We also have been asked if we can supply blood and a whole pig's head to Lydia Shire from "Ober" for the competition and have said that we will. So it seems that pigs or parts from two of Brambly Farms pigs are going to represent our family farm.
The only thing which would make this better for our farm is if Matt and George from "Tastings" were our competition Chef's. These guys are great and are our biggest and most loyal customers. They work magic every week with our farms produce :)
We are taking orders now for whole and half pigs. We have two batchs booked into be processed in early Feb and Mid March.
Call or email for details
Thank you for your support and help as we try to get established we are very grateful.
All the best
Ted & Sandra
We survived the turkeys and most of our customers seem very happy with their choices. We received 31 positive responses and two unhappy ones. I guess if this was an exam in school Brambly Farms would have gotten an A or maybe its an A minus. All in all a good season. It did take a toll on the farmers -- there were several days when we forgot to eat and sleep. Catching the birds for processing began at 3.45 am on the Sunday before the holidays ( 3 Days of that ) and each day ended around 11.30 pm or later. I did one processor run (for a pick up ) at 11pm and there were still 3 staff there working at that time. So I guess it was just as hectic for them too.
We did make a few mistakes. We believed the processor when he told us his very optimistic plans several weeks before he began his 'Epic week'. We did not allow for a few birds which got damaged at the processor and two Royal Plams which escaped as we unloaded them. I imagine those two are still flying somewhere over Cape Cod now. We also "lost" a few birds the last week or two due to cardiac arrest / stress etc. The fact that farmers were trying to catch them from a dark field at 4am on a star lit night would cause any animal to get stressed.
The funny or maybe its sad thing which surprised me on the day after thanksgiving was ----- I missed the turkeys. -- Erin and Tara who were more than fantastic, when some of our 280 customers arrived for their birds, "requested" their pay for working -- $20 each -- and then they started planning for next seasons turkeys. They were already making lists of which breeds we should get and who will collect deposits and who would have to fill bags of giblets.
I think I should have paid them only $10 each and they would not have been so keen to go again next year.
Again thank you to all our customers and we were delighted to get the positive feed back. And we will try to have zero unhappy customers next year :)
All the best