Late January is never a banner month for local sourcing, but things are especially slim right now. A bad summer growing season means there's less produce in storage this year. Usually we are able to stay stocked up on proteins, but a processing delay with our beef means we won't butcher another cow for about two weeks. And a deep freeze a month or so ago was a blow to the chicken flock at Cooks Venture.
We do have ground beef from another farm we love and trust, Prairie Creek. We have plenty of their pork as well. And we're working on getting some substitute chicken. Our national supplier has chicken, but we aren't willing to compromise our sourcing standards, so we are trying to learn more about how the birds are raised.
Thank you for hanging with us! And really, there's a LOT of local food here - from cheese and eggs to pasta and jam, supporting local food goes way beyond veggies.
We appreciate you! - Chelsey, Matt and the UA Team
