Sunday, November 30, 2008

Fall 2008 Chicken CSA Newsletter #2

Hi folks! The chickens sized up nice this time. I upped their feed intake a bit in the last week and I think it really made a difference. The processing was also done a bit more nicely this time, although they got some of the prices wrong, but that's only a concern for us at market, not our CSA. We charge $4.25 per pound for whole chickens and want to be sure you get at least that value or greater.


I meant to send these out the first time. Cutting up a chicken is so easy. I wish we could sell all whole chickens at market - it would save us money at the processing plant - but people have become accustomed to buying something already prepared by someone else. For the first time this year we have sold boneless, skinless breasts, but I'm not sure if we're going to continue doing that next year. Chicken is far superior with the bone in and the skin on, and I think in general it's a good idea to be reminded that meat comes from an animal, as simple as that sounds.

The folks over at have the most concise directions I could find for cutting up a chicken. This is a skill that was probably second nature to most of our parents or grandparents.

It's as simple as it can get. Using a sharp knife is very important. We got a little plastic handheld knife sharpener down at our feed store for $10 and it's worked for us for over a year. And remember to keep everything clean. Even as our birds are healthier than the ones from the big chicken houses, you still need to take the same precautions.


We'll be going to the processor 2 weeks in a row coming up here. So be sure to have enough space in the freezer if you don't plan on eating all your chickens.

  • On Farm: Wednesday December 10, 4pm-7pm
  • RTI Dreyfus Lot: Thursday December 11 , 4pm-6pm
  • Carrboro Farmers' Market: Saturday December 13, 9am-noon
  • Durham Farmers' Market: Saturday December 13, 10am-noon (note winter market hours)
  • On Farm: Wednesday December 17, 4pm-7pm
  • RTI Dreyfus Lot: Thursday December 18 , 4pm-6pm
  • Carrboro Farmers' Market: Saturday December 20, 9am-noon
  • Durham Farmers' Market: Saturday December 20, 10am-noon
Those picking up at Carrboro Market - we may not be in our usual space in the field, so look for us under the pavillion.

Those picking up at Durham Market - I don't have a permanent spot but I'll most likely be somewhere under the pavillion.


Matt McCann said...


I completely agree with everything you said; whole is the only way to go. Cutting up a chicken is something our grandmothers didn't even have to think about. Another bonus you didn't mention is making stock! We're on a tight budget, so we want to use every part of the chicken that we can; that means even the bones are put to use. I do a lot of the cooking for my family, and chicken stock has thousands of uses, it is one of the most versatile ingredients I use. It takes a few hours - but the results are so worth it.


resilc said...

Brian: check out the goat meat special in the NYTimes this week. Got Goat?

Rich Silc
Castlemaine fan club