Introduction to Punch-Needle Rug making! CLASS CLOSED - We will schedule another in future! Saturday, May 16, 2015 ~ Berne Public Library, 1:00 to 5:00 pm This workshop will give you an understanding of the basics of needle-punch, the difference from "tradtional" rug hooking as well as touch on design, color use, texture and finishing. Come enjoy an afternoon with the Owner and Manager of The Wren's Nest at Helder~Herdwyck Farm, Erin Bradt. Over 20 years experience in fiber arts, fiber production, processing and marketing, Erin brings her Bachelor of Fine Arts degree alive in her handwovens and needle punch. She enjoys sharing her passion for creativity and fiber arts. Call the Berne Public Library at 518-872-1246.
This item is ideal for meeting our transportation and lodging needs when attending the fiber trade-shows where we sell our farm products. The closest show we regularly attend is the NYS Sheep and Wool Festival in Rhinebeck, NY. Over an hour drive, this utility/camper trailer would allow us to make one trip, with one vehicle to take all our inventory to the shows, unload, set up and then be able to get to bed before 10 or 11 pm, like we do now, after a drive home. For shows in MA or NH, we will save by eliminating hotel and meal expenses. And most especially, it is far more family friendly for us. We are looking into the exact model to meet our needs, but it will be the shortest (12' to 16') and without all the bells and whistles. $9,999 for the really basic model
Following is a list of approximate weights and cuts for a ½ pig. For items such as chops, the number will depend on how thick you ask them to be cut. You will be able to request how many are put in a package. Double these to estimate a whole pig. If you wish, we can also custom raise your pork to the size you desire. Ask us!
13 lbs Pork chops 1” thick – total of 23 chops
3 lbs Spare Ribs
9 lbs Hamburger/Sausage ground meat, generally in 1lb packages
15lb Fresh Ham – you can easily brine or send for smoking*
8 lb Fresh Bacon slab – brine and slice, or send for smoking*
10 lb Shoulder Roast
4 lb Butt Pork Roast
5 lb Stew/Soup Bones - Bone broth!
8 lb Fat – back fast for cooking, leaf lard to render for pie crust or bird suet
Total of about 75 lbs in your freezer. If you consider this, say you like bacon with breakfast every Sunday, with a 1/2 pig, you get about a total of 8 lbs. If you have it packaged in portions of 1 lb., you have about 8 Sunday bacon breakfasts. Consider also, that over the course of a year, how much do you spend on pork products. With this form of purchase, you are doing one-stop shopping for the year, and getting a far better tasting, healthier product.
Cut sheets are now here! Click to download the one you wish to order, half or whole. Complete the form and either email to us or call, and we will get your preferences to the butcher for you. This sheet is where you indicate what and how you want your pork cut (loin roast vs chops), and packaged (2 or 4 chops to a package, etc.). On this sheet is where you must indicate the “additional” items you wish, such as jowls, feet, liver, lard, etc.
We will post a few custom smokehouses for your convenience in getting your bacon, hocks, jowls and hams cured/smoked, and sausage made, if you so desire. You may also do so yourself. There are many books and supplies available. Next year, it is expected our Abattoir will be opening its own USDA smokehouse.
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The Bradt Family
450 Long Road,
East Berne, NY 12059 (518) 872-9081