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Four Fields Blog
Posted 3/10/2018 4:51pm by Ryan Lacz & Liz Balchin.

Hi All-

Seems that our website was down earlier today, but we're back online now.  

Just wanted to make sure that we didn't miss any orders folks were trying to place for Chester tomorrow, Sunday the 11th.


Thanks & sorry for the inconvenience!

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 3/7/2018 3:29pm by Ryan Lacz & Liz Balchin.

Hi All-

Quite a doozy of a week, eh?  Two nor'easters in 5 days, 50 mph winds, downed trees- sandwiched by a few sunny, 45 degree days.  I'm confused!  I suppose that's how March like a lion, out like a lamb.

Speaking of lambs (how's that for a segue?), 
we're keeping a close eye on a few of our expectant mothers: can you see why?  They're huge!  The first due dates are in 10 days, but we're keep an eye out for early signs of labor just in case- nesting & pawing at their straw bedding, restlessness, changes in eating etc.  We've selected breeding ewes for great mothering skills, so we trust that they'll go into their shelter if need be.  They always have access to shelter, but seem to prefer the open air, and are outside 99% of the time, even in this snow.  Amazing animals!

The past few days have been filled with preparations for the upcoming farming season, which really gets underway next week with the arrival of 135 chicks and ducklings!  We've also been cutting trees for mushrooms, building brooders for the chicks, preparing for lambing, tapping maple trees for syrup, applying for new farmer's markets, and cleaning up after the first storm.  March is going to be a crazy month indeed!

With Easter fast approaching, now's the time to plan, as this upcoming weekend is a delivery weekend to Washington on Saturday, and to Chester on Sunday.  We have some great leg of lamb roasts, as well as tasty hickory-smoked hams.  The lamb roasts are typically 3-4 pounds, cook and carve easily, and would serve 4-5 adults.  The hams, which are nitrate-free, range from 3 pounds to 7 pounds, so be sure to specify how big of a ham you'd like when ordering.


We had a great response after we opened our CSA and farm credit season, thanks much for your ongoing support!  If you're on the fence about joining, or are curious to learn more, take the time on this snow day to read about the mutual benefits of supporting a local farm like ours.


Thanks & take care! 

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 2/23/2018 10:46am by Ryan Lacz & Liz Balchin.

Hi Folks!

On February 23rd, we are joining with CSA farmers from across the country to celebrate CSA Day. This is an important time of year for us to get new members signed up because we are in the process of making the investments that will result in a successful harvest many months from now.

According to Small Farm Central, this is the most popular day of the year to sign up for a CSA share and now is when we need your support!

The CSA model is an important model to support our farm. Laura, who runs First Root Farm in Concord, Mass. put it eloquently: "The CSA model was what allowed me to start my own farm business at age 23. Without the sale of CSA shares, I would not have been able to buy seeds, potting soil, fertilizer, or anything else. Six years later, my business is still going strong. Access to capital in the off-season; the meaningful connections between farmers and CSA members; the sense of ownership and pride members feel about their CSA farms--all these things add up to healthy farms, businesses, and communities. The CSA model is good for everybody,"

So thank you for your support on this and throughout the year. It is so important for us and we are thankful to you!  You can read more about the benefits of joining our CSA here.

If you are already signed up or just want to help us spread the word, please post about CSA Day on social media:
Four Fields Farm is celebrating National CSA Sign-up Day on Feb 23rd. Join me in supporting a local farmer: #CSAday

New options for this year's first season (May-August)-

  • Farm credit option: More flexibility- Pay in advance, and as you shop either online or at our seasonal farmer's markets, we deduct your orders in our ledger.    Choose what you want, with no set pickup dates!  Plus, we give you bonus credit when you join.

New for the Traditional CSA-

  • Cut-up chicken share: receive only quick & easy to cook chicken parts
  • Sausage add-on: receive extra packs of sausage each month
  • Whole chicken add-on: get an extra chicken each month
  • Cut-up chicken add-on: get extra quick & easy to cook chicken parts
  • Various payment options: we'll work with your budget to set a payment schedule

Returning CSA members get an automatic 5% discount when you join again for the May-August traditional CSA season.

Sign-up Today!

-Sincerely your farmers,

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 2/22/2018 6:19pm by Ryan Lacz & Liz Balchin.

Hi All-

So much for 70 degrees and sunny ;(  If there's one thing we have tons of at the farm right now, it's mud- the really sticky, pull your boots off kind of mud. That means one thing- Spring is coming soon (hopefully)!

Be sure to get your orders in for this weekend's deliveries to Washington on Saturday, and to Chester on Sunday, both between 10-noon.  We have most things in stock, including nitrate-free cured hams for Easter, as well as leg of lamb roasts, in addition to our forest raised pork cuts, bacon, & sausage, pasture raised chicken & duck, and free range eggs.


I'm also going to be launching our CSA signup starting tomorrow, which is, as I'm sure you all know, 'National CSA day'- the day when farms across the country reach out to their communities, asking to support local agriculture for the upcoming season. We have lots of new options, so be on the look out tomorrow.


Thanks much, and have a great weekend!

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 2/8/2018 4:31pm by Ryan Lacz & Liz Balchin.

Hi All-

Greetings from the land of ice!  

As much as a pain doing chores in the snow can be, it's a breeze compared to what we have now, which is pretty much an ice skating rink!  Whoever invented Stabilicers is a genius, and we thank them wholeheartedly!!

It's wild to think that, in just over a month, the farming season gets underway with Spring lambing. We're hoping for 16 little bouncing lambs this year, as we continue to expand our breeding flock of Katahdin hair sheep.  Then the first batches of chicks and duckling show up, then more piglets, and we're full steam ahead!

For now- we have a delivery weekend to look forward to- Washington on Saturday, then to Chester on Sunday, both from 10am-Noon.  We do have everything in stock (there are only 4 whole chickens left), though some of the more popular items are in short supply.  

Don't forget, we also do home deliveries within in a 25 mile radius, which is essentially Morristown.  There is a small delivery fee, depending on the distance, and a $100 minimum order- but we're quite flexible with days and times, so shoot us an email if you're interested in that option.  You don't even have to be home- just leave a cooler on your front porch, and we'll do the rest!

I'm also updating the website for our upcoming CSA season, which begins in May.  We are also adding a new feature, which other farms have had a great response from- a farm credit.  You pay an amount of your choosing in advance, then shop from that credit at your convenience: leave your cash & checkbook at home.  As a bonus, we give you 5% extra credit up to $250, then 7.5% extra on $300 and up!  More details to follow in the coming weeks. 

Be well!

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 1/25/2018 4:01pm by Ryan Lacz & Liz Balchin.

Hi All-

Hoping this finds you well at the end of January (really?!)- where does the time go?  

Things are starting to pick up a bit here at the farm, lots of planning for the upcoming season.  We are getting some more piglets Friday, and we have placed a few orders to expand our laying flock of chickens to 90 birds for this summer- we're even going to do a test batch of egg laying ducks this year!  

Preparations for expanding our log-grown mushrooms are starting as well, with some good old fashioned forestry- by cutting down some trees.  Selectively thinning trees which are not valuable for timber improves the health and vigor of the overall forest.  We then use these trees to grow mushrooms on- yum!

Mushrooms will be available starting early May.

It is a delivery weekend for meat and eggs, so place your orders online or call/email/text them in, and we'll deliver to Washington on Saturday 10-Noon, and to Chester on Sunday, 10-Noon.  While we are sold out of whole chicken, we have plenty of chicken breasts, thighs, and wings available- as well as whole duck- cooking a whole duck is simple- just roast it like a chicken!


Thanks for your support!

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 1/11/2018 5:57pm by Ryan Lacz & Liz Balchin.

Hi All-

Hope you're enjoying this practically tropical weather we're having, I know we are!  It's funny how warm 45 feels when it's been a high of 15 for the past 2 weeks...

Just a quick reminder that it's been 2 weeks already, so time for another delivery to Washington on Saturday, and to Chester on Sunday- both from 10a-Noon as usual.

We are nearly sold out of whole chicken (we only have 6 left!) until early May, but we do have plenty of parts available- legs, breasts, and wings- as well as chicken backs & necks for making stock and soup.

Shop online, email or call/text in your order.

As always, email us with any questions or special requests, or recipe questions- we're happy to help!


Ryan & Liz                Contact Ryan                     Contact Liz

Posted 12/7/2017 5:27pm by Ryan Lacz & Liz Balchin.

Hi All,

Quick reminder that it's that time again- get your orders in for this weekend's deliveries to Washington on Saturday the 9th, or to Chester on Sunday the 10th.  I'll be there in the black RAV 4 from 10a-Noon.

You can shop online through our website, email, or call/text your order in to Ryan- 970.946.6377

This will be the last delivery before Christmas, so be sure to plan ahead!  We do have a few small bone-in hams available, which are delicious- nitrate free, and hickory smoked (3-4 pounds each, and remember that they need to be cooked).  We also have some beautiful ham steaks to jazz up a Holiday brunch!  Don't worry, neither our eggs nor ham are green, Sam I am ;)

We are so thankful to all the support you've given us this year!  Thanks for entrusting us to provide the best quality meats to you and your families.

Raised on pasture, grass fed, no GMO's, no antibiotics or hormones- no shenanigans!


Happy Holidays!

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 11/15/2017 10:34am by Ryan Lacz & Liz Balchin.

Hi All,

We've had a number of requests for a delivery this weekend- Thanksgiving has crept up on all of us this year!

We'll be doing a drop to Chester this coming SATURDAY (not Sunday), from 10am-Noon, so you'll have plenty of time to get your Holiday preparations done.  While we didn't raise turkey this year, we do have plenty to offer to help make this Thanksgiving a special one- 

Pekin duck for roasting or smoking.

Boneless pork loin roasts- butterfly, stuff with mushrooms, ground pork & kale, roll up and wrap in bacon.  Beats the pants off a turkey any day!

Bacon for wrapping around anything for appetizers.

6 different types of pork sausage- Sweet Italian, hot Italian, sage, garlic, chorizo, and maple breakfast.  Appetizers or stuffing.

Plain ground pork- meat balls, stuffing. 

Eggs- deviled eggs!

Lamb- Why not?  Mix it up a bit with a leg roast.

Stock bones- We have both pork and chicken bones for stock- best gravy ever.

As always, any recipe or cooking questions?  Send them our way, we'd love to help.

Place an order through our website, email or call in your orders.  First come, first served. 

Happy Thanksgiving!

Ryan & Liz                Contact Ryan                     Contact Liz

Posted 11/10/2017 5:11pm by Ryan Lacz & Liz Balchin.

Huzzah!  We (finally) have bacon back in stock.  As always, no nitrates, no artificial preservatives, no funny stuff.  

This round of bacon is from Berkshire hogs, prized for their dark, richly flavored meat.

Simple ingredients to let the flavorful meat shine through- salt, sugar, hickory smoke.  Thick cut.

Like I mentioned before, pretty much anything wrapped in bacon makes for a crowd pleasing appetizer: sausage, shrimp, dates, scallops, green beans...

Go old school- bacon and eggs (we have those too!).

Place your orders for this weekend's drop offs to Washington and Chester, or stop by the farm to do some shopping.

Ryan & Liz                Contact Ryan                     Contact Liz

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