I made soup yesterday with the [stewing] hen I got from you and Mark [sic] at the Sebastopol Market. Oh yummy! I don't remember seeing this before- the fat was so yellow, like good butterfat. Excellent and delicious.
Joy - Sebastopol
I have been a grateful and loyal fan of Marcʼs chickens and turkeys for several years
now. I store up when they are available because after eating his delicious birds, I can
hardly bear to have to eat any of the other organic alternatives I have tried when I run
out of Felton Acresʼ ﬁnest.
The care that Marc puts into the whole process of raising and processing the animals
means a lot to me as a consumer. The difference in cost from purchasing from WF or
other stores is completely worth it. Iʼd rather eat less meat and have it raised in this way.
I buy just about all my veggies from local organic farmers and it feels great to do the
same with my meat.
It is an enormous amount of work to conscientiously raise meat and with every bite, I
sing Marcʼs praises and give thanks. I am so so grateful and happy to support.
Kate - Santa Rosa
I did not forget you; your pig check was mailed today. By the way,
it's heavenly. Russ grilled some chops the other day and I couldn't
get over how delicious they were. I asked him, "What did you PUT on
these? They are so tasty!" He said, "Salt and pepper." My word. You
are raising some magically delicious pigs out there.
Virginia - Vacaville
marc, just had to tell you, the chickens are AWESOME. we had one last week & loved it so much we defrosted another one. it's gonna be a long wait til next harvest!
Lis - Sebastopol
Thanks for the reminder. Please put me on the list for 2 chickens for pickup on July 10 or 11.
I still have one in the freezer for July so 2 more will take me thought Aug/Sept. I love your chickens . . . best I have ever eaten. Between roasting and making soup from the skin, bones, neck, etc., I had good eats for 3 weeks . . . little fat and no waste.
Keep up the good work.
Pat - Sebastopol
I've really been enjoying your poultry, so I want to go ahead and reserve another 10 chickens for November 7, if you've got them. Thanks!
Alison - San Mateo
Dear Mary and Marc,
I purchased one of your chickens on May 9. Although I usually cook chickens with olive
oil, wine, herbs and lots of garlic, I decided to cook yours with no "additives" in order
to better evaluate its quality. I have to say that it was the finest that I have ever
tasted. Pastured poultry is the way to go! Please reserve another for me to pick up on
June 12. Many thanks for your good work.
Phil - Occidental
It's George from "the City." I'll take a turkey! And thanks for the reference on the chickens in the interim. I cut up one of your chickens, marinated it French style, pre baked it and finished it on a barbecue for my family reunion. Without explaining to my family the special care of the bird, they all unequivocally said it was the best chicken they've ever had. After which, I explained to them how I got it.
George - San Francisco
Just finished thanksgiving dinner and wanted to thank you for the delicious
I salted the bird for 24 hours then simply rubbed with melted butter
and roasted for two hours. Best flavor ever. And the last three years
we'd cooked ****** *****... which were the best I'd had up til then.
Please keep up the good work.
Oh, and A. wants to know if you have any turkeys left. We'd like to
buy another one (on the smallish size) just to have for next week.
Hope your holiday was full of great food and fun.
G. - Sebastopol
If you have enough supply, we would like to order a chicken for May 29, June 5, June 12 and June 19th. They taste great!
Valerie - Sebastopol
Fantastic chicken. We ate the first one tonight. I waited until I could bring my sister home from the hospital as she too loves a good roasted chicken and this chicken was superb. I did nothing but roast it at 450 degrees breast side up for 20 minutes, then breast side down for 20 minutes and then breast side up for another 20 minutes. The skin was beautifully crisp and delicious. We were all very happy and ate most of the chicken for dinner. The chard was also fantastic. It was actually sweet.
Many thanks for helping to make our visit such a delight.
Hugs to all,
Lenna - Half Moon Bay
Hi Marc, just wanted to let you know that I got 1 of each variety and my husband & I thoroughly enjoyed both. Definitely looking forward to 2 more!
Linda - Sebastopol (referring to CornishXRock broilers and Freedom Ranger broilers - latter is French genetics and takes 2 more weeks)
I am planning on ordering some of your chickens
this year, but I have a few questions first. Do your chickens come
with the organs? If not, is there a way to get those separately? What
about chicken feet? Also, how much is your pork and lamb?
I absolutely love your eggs....they're the best I've ever had.
Laurel - ???
That last chicken (my first from you) was really really good. Amazing
the difference. Felt so nourishing.
Deborah - Santa Rosa
I just took out our last chicken from the
freezer to eat tonight, so I'll be ready for some more this week. I
would like to order three chickens for pick up this Monday, May 3 (2 are
for my friend who wants to try them) and three for next Monday, May 10.
I'd also love to try two of the pasture raised pork chops if you have
any left. No eggs this week.
Looking forward to our chicken for dinner tonight, and, yes, your
chickens really are the BEST. You have me hooked!
I had a chicken wing the other day at one of the local restaurants. I used to like them, but now it tasted like chicken that had
been soaked in water before it was served to me. NO chicken flavor at
all. I've found myself ordering vegetarian meals a lot recently at
restaurants when I don't know where the meat comes from.
Megan - Calistoga
Thanks for the info below. Regarding your lamb, what is
the typical live weight? And I imagine we can arrange it with the
butcher if we want to keep the organs and such.
BTW, i made the
most delicious chicken stock this weekend from one of your birds. Really
outstanding. And of course, we've really been enjoying the rotisserie
chicken I made last week, and all the eggs. I really like knowing we're
eating animals that have had their needs truly cared for and were able
to live relatively stress-free lives. Thanks for providing this to them,
and to us!
See you in a few weeks for the harvest.
Kate - Oakland