We love reconnecting folks to real food, which is why we offer custom farm tours that are organized and scheduled to best fit your group’s unique needs.
This is a great experience for all ages. Seeing your food in action, you and your group will be in the barnyard and out on the pasture with the livestock going about their regular day. You will have a chance to learn about our management practices, see our chickens, sheep, pigs, cows, guard dog, farm cats, and more! If gardening is your thing we can take a wander through the veggie patch as well. We end the tour with some refreshments at the farm store and if there are kids in the group they will surely enjoy playing on our play structure, trampoline and swings.
Tours typically last about 1-1.5 hours and can be scheduled Monday-Saturday. Please email email@example.com to schedule and plan your special visit!
This is also a great opportunity to stock up on Farm One Forty products so bring a cooler if you want to shop at the farm store. Please wear shoes and clothes that you don’t mind getting dirty and don’t forget sunscreen and a camera.
Cost: $115 for groups under 25, $5 each per additional person.
Many old-fashioned recipes require cooking with lard. Despite its demonized reputation, lard is actually better for your health than processed vegetable oils. Leaf lard is the highest grade of lard that comes from the area around the kidneys and loin of the pig. It has a soft, spreadable consistency at room temperature and because it's the most pure form of pork lard it's best used for baking flaky, tender pie crusts, crispy cookies and muffins when you don't want the finished product to have any pork taste at all. When you purchase lard in this form, it will require rendering but it's super easy! See the FAQ section for instructions on how to do that. If you've never eaten foods cooked with lard, you're in for a pleasant surprise!
This is the popular, wide-breasted mainstream chicken of North-America. These birds have been bred and adapted to grow fast and produce beautiful, tender, white meat. The reason our chicken is different is because instead of raising them in a barn with limited space and disease potential, our birds are raised on pasture where they can bask in the sun, soaking up vitamin D, peck at the ground, eat bugs and grass and take dust baths. This production model also allows us to skip out on antibiotic use. The result is, rich flavor and a nutritional profile that simply does not compare with store-bought alternatives.
As Micheal Pollan says, “When chickens get to live like chickens, they’ll taste like chickens too."
The final price will be based on actual weight$4.75/lb (Average size is 4-7lbs)A deposit of $50 reserves five birds for you!
A unique evening of true farm to table dining prepared by Scott Dicks of Rural. Arlie LaRoche, owner of Farm One Forty, will take you on a virtual farm tour to learn more about where the ingredients for tonight's dinner were grown and answer any questions you have about sustainable agriculture, raising animals humanely, how farming can have a positive effect on climate change and what you can do to get involved. Let's reconnect with local food and farmers!
Lamb creton, malt mustard, pickled egg
Beef and ricotta ravioli, horseradish butter, chicken skin
While butter is making a comeback, rightfully reclaiming it's place from the usurper margarine, lard remains relatively reviled among the general public, despite the fact that it has a fatty acid composition similar to olive oil and is extraordinarily rich in vitamin D, as long as the pigs are pasture raised. Trim lard is the fat trimmed from the entire pig. It has a subtle back-note of meatiness that hydrogenated oils and even lard from the grocery store which is bleached and deodorized lacks. It's high smoke point (370F) makes it ideal for frying and it gives braised meats and vegetables a rich mouthfeel. When you purchase lard in this form, it will require rendering but it's super easy! See the FAQ section for instructions on how to do that.