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Do you need an internship?
We offer internships for current students: Check it out on our Learning Opportunities page. All the details are in the flyer, also available here:
2016 Internship Flier
Our Internship structure is very fluid so that it may be fitted to the individual student's needs and goals. You may request a whole farm internship or a focused one on Vegetables or Livestock.
General schedule:
Vegetables: 1 harvest day (Mon/Tues or Friday), 1 Market day (Wed. or Sat.), and 1 general work day. Minimum 20 hours per week, unpaid. Hours beyond 20 will be paid but are not guaranteed.
Livestock: 1 Market day (Wed. or Sat.), 1-2 general work days. 16-20 hours per week, unpaid. Hours beyond 20 will be paid but may not be livestock related.
Whole Farm: Same as vegetable requirement.
To apply, we request that you send us an updated resume and cover letter detailing your goals and how you think our internship could contribute to attaining that goal.
Do you need employment?
We will be hiring part time laborers for vegetables and possibly for ad-hoc livestock fencing work from May through October.
To apply for employment opportunities send us your updated resume and cover letter. We want to know your employment needs and how you think employment with Omache Farm can further your goals.
Never written a resume or cover letter? WSU Students can head over to the Academic Success and Career center on campus for assistance. We are not as familiar with UI's resources but are certain they have something similar.
Requirements:
*Hours, especially harvest, will be early.
*You will need reliable transportation to our farm which is about 10 miles south of Pullman and just 11.7 miles from Beasley coliseum.
*You will be working daily with your hands and back. Must be able to routinely lift and carry 50 lbs
*NO EXPERIENCE REQUIRED - be willing to learn!
Showing posts with label hog. Show all posts
Showing posts with label hog. Show all posts
Tuesday, March 1, 2016
Tuesday, June 3, 2014
Custom Pork Orders Open!
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For those of you that have been waiting, Custom orders are open for pork!
We have about 3 hogs that'll be ready in the next 2-3 weeks for custom orders available.
We also have custom hogs available that should be going in July and more hogs going sometime in August/September.
Talk to us at the markets or email us about reserving a hog for your freezer!
For those of you that have been waiting, Custom orders are open for pork!
We have about 3 hogs that'll be ready in the next 2-3 weeks for custom orders available.
We also have custom hogs available that should be going in July and more hogs going sometime in August/September.
Talk to us at the markets or email us about reserving a hog for your freezer!
Wednesday, April 9, 2014
Anybody need half a hog?
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Now is your opportunity! We are short by a half with a group of hogs going in on Thursday, April 10th to C & L Locker Company. Since they are a custom facility, I cannot put the extra half into our retail stock. Nor can I simply keep a two-legged pig here.
If you are interested, Please email OmacheFarm@gmail.com ASAP. If nobody else has called dibs, we'll let you know so you can go ahead and download, fill out, scan and return our cutting form. You have until Sunday, April 13!
Price is as follows: $100 for slaughter, cut and wrap (including curing ham and bacon) plus $3.25 per pound of hanging weight. (The weight of the carcass before it is cut and wrapped) The hanging weight should range from 55-75 lbs.
Read more about our pastured pork HERE.
Download our cutting form HERE.
Half a Hog!
Last Chance!
Did you miss out on a chance to buy half a hog last fall?Now is your opportunity! We are short by a half with a group of hogs going in on Thursday, April 10th to C & L Locker Company. Since they are a custom facility, I cannot put the extra half into our retail stock. Nor can I simply keep a two-legged pig here.
If you are interested, Please email OmacheFarm@gmail.com ASAP. If nobody else has called dibs, we'll let you know so you can go ahead and download, fill out, scan and return our cutting form. You have until Sunday, April 13!
Price is as follows: $100 for slaughter, cut and wrap (including curing ham and bacon) plus $3.25 per pound of hanging weight. (The weight of the carcass before it is cut and wrapped) The hanging weight should range from 55-75 lbs.
Read more about our pastured pork HERE.
Download our cutting form HERE.
Friday, August 2, 2013
Pork Extras!
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All those parts of the pig that aren't typically found in your grocers meat case anymore. Whatever should you do with them? We have some of them in abundance and would love to share some of the things we have done or have been told about (with some basic research on our part to verify those things of course!)
Pork Bones
The neck bones, because they have already been cut in half, add a wonderful gelatinous factor when making things like baked beans, gravy, and spaghetti sauce. (I hate having my sauce run all over the plate!) I've also seen recipes that will roast or bake the neck bones much like one would for a rack of ribs and to serve it with cabbage (roasted or perhaps with our Colcannon Recipe?). You could also make pork stock. Not to be too simple or anything.
Other bones may be used to make stock as well but if pork stock isn't your thing, perhaps you have a dog or a friend with a dog who would love to have those bones!
http://www.k9natural.com/learning-center/raw-meaty-bones
This page has great info on feeding your dog bones in general and the best way to do it for the health and safety of your dog i.e. RAW ONLY. Do NOT give your dog any bones that have been cooked. It changes the way that a bone breaks (splinters!). Watch your dog with this new food for them to make sure they don't try and do something silly like swallow it whole or in ridiculously large hunks.
Pork Fat and Leaf Lard
We get the extra fat trimmings and leaf lard back from the processor in it's natural state, neatly packaged of course. Using fats from animals on a more natural diet has all sorts of benefits. One of the biggest differences is in the ratio of Omega-6 and Omega-3 Poly Unsaturated Fatty Acids (PUFA).
http://flyinghfarm.blogspot.com/2010/03/pastured-pork-produces-perfect-lard.html
This site has a wonderful and in-depth explanation and some comparisons with other fats and oils as well.
Long story short, Lard is good for you. Not to mention the pie crusts made with lard are so flaky that they might as well float away. Lard is a healthy and natural food that we should be consuming again. The ratio of Omega-6 and Omega-3 fatty acids is much more appropriate from a pastured pig than from a confinement hog, especially when they are eating more roots and greens. Our pigs aren't quite there yet but there is a noticeable difference in their lard because they do eat some grasses and roots and the quality of their grain feed is much higher than the corn and soy diets fed in confinement operations.
How to Render Lard
The above website is another blog but the one that I followed the first time I rendered some of our own lard. It works and she has some beautiful photos illustrating the instructions. And you can put the initial cracklins back in to render a little more and then have a super yummy snack! I hear that cornbread with cracklins baked inside is amazing as well!
You can render the backfat as well. (point also mentioned in the above link). However you will want to reserve it for cooking when you don't mind or want a bit of a porky flavor. When we cook our bacon, I save the fat from the pan to grease the pan just before I do eggs or in other ways where I'd like a bacon-y flavor as well.
There are many ways humans have found to utilize 100% of an animal besides those oh-so-wonderful loin roasts or pork chops or bacon. Part of the reason is practical. Humans need the nutrients that come from some of those parts. Also, one does not have to dispose of much of an animal when one finds ways to consume all of it. Another part of the reason for utilizing the whole animal can be spiritual in a way. The pig spent the time creating all those things, why waste what Mother Nature has provided?
All those parts of the pig that aren't typically found in your grocers meat case anymore. Whatever should you do with them? We have some of them in abundance and would love to share some of the things we have done or have been told about (with some basic research on our part to verify those things of course!)
Pork Bones
The neck bones, because they have already been cut in half, add a wonderful gelatinous factor when making things like baked beans, gravy, and spaghetti sauce. (I hate having my sauce run all over the plate!) I've also seen recipes that will roast or bake the neck bones much like one would for a rack of ribs and to serve it with cabbage (roasted or perhaps with our Colcannon Recipe?). You could also make pork stock. Not to be too simple or anything.
Other bones may be used to make stock as well but if pork stock isn't your thing, perhaps you have a dog or a friend with a dog who would love to have those bones!
http://www.k9natural.com/learning-center/raw-meaty-bones
This page has great info on feeding your dog bones in general and the best way to do it for the health and safety of your dog i.e. RAW ONLY. Do NOT give your dog any bones that have been cooked. It changes the way that a bone breaks (splinters!). Watch your dog with this new food for them to make sure they don't try and do something silly like swallow it whole or in ridiculously large hunks.
Pork Fat and Leaf Lard
We get the extra fat trimmings and leaf lard back from the processor in it's natural state, neatly packaged of course. Using fats from animals on a more natural diet has all sorts of benefits. One of the biggest differences is in the ratio of Omega-6 and Omega-3 Poly Unsaturated Fatty Acids (PUFA).
http://flyinghfarm.blogspot.com/2010/03/pastured-pork-produces-perfect-lard.html
This site has a wonderful and in-depth explanation and some comparisons with other fats and oils as well.
Long story short, Lard is good for you. Not to mention the pie crusts made with lard are so flaky that they might as well float away. Lard is a healthy and natural food that we should be consuming again. The ratio of Omega-6 and Omega-3 fatty acids is much more appropriate from a pastured pig than from a confinement hog, especially when they are eating more roots and greens. Our pigs aren't quite there yet but there is a noticeable difference in their lard because they do eat some grasses and roots and the quality of their grain feed is much higher than the corn and soy diets fed in confinement operations.
How to Render Lard
The above website is another blog but the one that I followed the first time I rendered some of our own lard. It works and she has some beautiful photos illustrating the instructions. And you can put the initial cracklins back in to render a little more and then have a super yummy snack! I hear that cornbread with cracklins baked inside is amazing as well!
You can render the backfat as well. (point also mentioned in the above link). However you will want to reserve it for cooking when you don't mind or want a bit of a porky flavor. When we cook our bacon, I save the fat from the pan to grease the pan just before I do eggs or in other ways where I'd like a bacon-y flavor as well.
There are many ways humans have found to utilize 100% of an animal besides those oh-so-wonderful loin roasts or pork chops or bacon. Part of the reason is practical. Humans need the nutrients that come from some of those parts. Also, one does not have to dispose of much of an animal when one finds ways to consume all of it. Another part of the reason for utilizing the whole animal can be spiritual in a way. The pig spent the time creating all those things, why waste what Mother Nature has provided?
Friday, July 12, 2013
Pastured Pork Cuts NOW AVAILABLE!
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Pork Chops
Loin Roasts
Shoulder Roasts
Spare Ribs
Country Style Ribs
Ground Pork
Old Fashioned Sausage
Good 'n' Sagey Sausage
Pork Fat
Leaf Lard
Soup Bones
All will be available at the Moscow Farmer's Market This Weekend!
8am-1pm Saturday
Main Street, Moscow, ID
Also available starting this week at the:
Tuesday Grower's Market
4-6:30pm
Moscow Food Co-op Parking Lot
Pullman Farmer's Market
3:30-6pm Wednesday
Spot Shop Parking Lot
Get there early for the best selection!
Tuesday, July 9, 2013
Ginger's Memoirs - Ringing Hogs
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Every year, Mom, Dad and I would
ring hogs before they went outside to the fields. The hogs were run through the chute, rings
put in their nose and castrated.
Needless to say, there was a lot of squealing in the barn on those
days! Mom’s job was to open the gate
from the chute so the hog could run out the shed and into the fields outside.
There was
on instance where Dad and I both turned around when we heard Mom
screaming. A hog had run between Mom’s
short legs and she was riding the animal!
The hog took her with on its mad dash down the chute and outside. Louder even than the hogs, she screamed the
whole way out!
Dad and I
nearly fell over we were laughing so hard.
Once she made her way back in to the gate at the head of the chute, she
laughed just as much as we were.
That is one
sight I’ll never forget. I’ll bet she
didn’t either!
Wednesday, July 3, 2013
WE FOUND MORE PIGS!!!
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See? I told you we'd let you know.
We have discovered that one of our neighbors who is less than 5 miles from us is getting back in the hog business after several decades.
Their pigs are of various breed mixes so this'll be very exciting.
We have not yet finalized pricing on custom hogs yet but we anticipate having pricing finalized by the end of July at which point I will publish our Info Sheet for all to see! You'll be able to find it here and at all the markets.
If you are interested, you can see what last year's pricing was HERE. If you know you want to be at the top of the list to buy a whole or half hog, please email us at OmacheFarm@gmail.com.
Hooray!
See? I told you we'd let you know.
We have discovered that one of our neighbors who is less than 5 miles from us is getting back in the hog business after several decades.
Their pigs are of various breed mixes so this'll be very exciting.
We have not yet finalized pricing on custom hogs yet but we anticipate having pricing finalized by the end of July at which point I will publish our Info Sheet for all to see! You'll be able to find it here and at all the markets.
If you are interested, you can see what last year's pricing was HERE. If you know you want to be at the top of the list to buy a whole or half hog, please email us at OmacheFarm@gmail.com.
Hooray!
Monday, March 19, 2012
Pigs!!!
It's odd, with our style of farming, to think that these guys had never seen the light of day, literally. Never seen water in a bucket as opposed to out of a sip spout. Never seen hay or non-pelleted foodstuffs or dirt. Never known what their noses are designed to do. Well, that only took them about five minutes.
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