News and blog

Four Fields Blog
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

http://www.fourfieldsfarm.com                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

http://www.fourfieldsfarm.com                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

http://www.fourfieldsfarm.com                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

http://www.fourfieldsfarm.com                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

http://www.fourfieldsfarm.com                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

http://www.fourfieldsfarm.com                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

http://www.fourfieldsfarm.com                Contact Ryan                     Contact Liz

Posted 11/8/2017 1:56pm by Ryan Lacz & Liz Balchin.

Hi All- Welcome to November!  All of sudden, between the frosty mornings, fast sunsets, and dropping leaves, Fall has decided to show up out of the blue.  Then again, we were a bit spoiled with 65 degree days last week...

We have been busy filling every nook and cranny of our freezers with the 900 pounds of pork we just got back from our butcher!  No small feat indeed.

  • We again have- pork chops, sweet & hot Italian sausages, spare ribs
  • New- pork cutlets: 1/2" thick pork cutlets- so quick and easy to cook, you can't go wrong!  Shake & bake, or pound thin, bread and sauté in a pan, use for pork scallopini or schnitzel.
  • New- Chorizo sausage- Add some spice to your plate, but not too much.  Very flavorful with just the right amount of heat.  Comes as a single dinner-sized link, but you can cut the casing and sauté the meat for tacos or chili.
  • New- Tenderloin- A prime cut, extremely tender and flavorful.  Each tenderloin is approximately 1 pound, 1 tenderloin per pack.
  • Bacon should be ready in time for this weekend's drop offs, but I'll let you know Friday.

It is a drop-off weekend for Washington & Chester, so be sure to get your orders in early, as it's first come, first served.  Shop on our website, text, call or email your questions and orders.  We can help with cooking ideas, tips, and recipes.

It is also the last delivery before Thanksgiving, so plan ahead!  Think appetizers (sausages, bacon-wrapped anything), sides (sausage stuffing), and main courses (roast duck, stuffed pork loin wrapped in bacon).  Bacon-wrapped turkey?  Yes Please!

I'm noticing a theme...

Ryan & Liz

http://www.fourfieldsfarm.com                Contact Ryan                     Contact Liz

Posted 10/24/2017 1:45pm by Ryan Lacz & Liz Balchin.


Hi All-

If you're considering buying some of our forest raised, Berkshire pork in bulk, now's the time because we have the Fall batch of hogs going to the butcher this week.

Buying in bulk is a great way to save money, and is the best way to get a wide variety of cuts.  All of our bulk purchase customers have told us they love "going shopping" simply by opening their freezer door.  Depending on what you buy, and how much meat you eat, you won't have to endure bland, factory-raised grocery store pork for a few months or even a whole year!  That's in addition to the time saved in not having to go grocery shopping for meat...We also offer home delivery west of Morristown.

If you're a bit intimidated by a whole or half hog, you don't have to go it alone!  Some of our customers split up their order with family and friends- a great way to save money, and save on freezer space.

We have simplified the ordering process by giving you 2 main choices- 'more roasts & less sausage', or 'smaller cuts & more sausage'- and we can work with you if you have any special cutting requests.  There are 5 different sausage flavors to choose from, and don't forget the nitrate-free, hickory smoked bacon & ham steaks!

In the immortal words of Donna Meagle- "Treat yourself!"

As always, if you have any questions, let us know by email, and we'd be happy to help.

 

Ryan & Liz

http://www.fourfieldsfarm.com                Contact Ryan                     Contact Liz

Posted 10/12/2017 1:28pm by Ryan Lacz & Liz Balchin.

Hi All,

Web-shopping drop offs-

  • Saturday will be a drop off for Washington, then every other Saturday after.  Oct. 14, Oct. 28, Nov. 11.  10am-Noon.
  • We'll be in Chester this coming Sunday for our website shopping drop offs- we will start every other week drops starting this Sunday (Oct. 15, Oct. 29, Nov. 12).  You can shop directly on the website, or email/call in your order.

 

Long Valley market- Liz is on her way to the Long Valley market as I type.  She'll be there today, Thursday, from 3-7pm, with lamb, chicken, duck, pork, and eggs.

Thanks for your ongoing support!

Ryan & Liz

http://www.fourfieldsfarm.com                Contact Ryan                     Contact Liz

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