As part of the changes we are making here at the farm, we are making some changes to our store hours and adding staff. First the quick summary. We are adding Thursdays, 2pm-6pm onto our open hours starting November 4th 2021. This will give folks another chance to get by the store during the week and be a little more “normal” in our days vs the hit and miss schedule we currently have.
We spent some time debating dates, hours, staffing, etc. Our original thought was to go back to what we used to do, which was being open Monday, Wednesday, Friday, and then Saturday. But then I remembered that Monday didn’t work because of the way we restock.
I drive on Tuesdays to go pick up produce from our other farmers, and also to our dairy farm to pick up raw milk. For the regulars, they know that Wednesday is the first day where the store is restocked so they pour in on Wednesday to get their fresh product (especially true with dairy), with Friday being the backup day if Wednesday doesn’t work. Saturday is a different crowd, usually in for different reasons than our weekly regulars crowd. Adding Monday would put us open at the last day before restock, the worst day to stop in. But by adding Thursday, now people will know that we are open the last 1/2 of the week. Restock on Tuesday, open Wednesday through Friday 2-6pm and then Saturday at 9am till 1pm. Then closed Sunday, Monday, and Tuesday. It makes our schedule a little less lumpy and hard to remember and gives people the best chance to stop by and get what they need when we most likely have it.
We looked at hours as well while we were making changes. While there is always a need for later store hours so people can avoid the 5 o’clock rush hour, experience has shown that after 6pm we don’t see much traffic as people are getting home and getting dinner going for their families. And more pertinent for our operation, WE are getting home and getting dinner going for our families. So with that restriction, we have chosen to keep our hours the same. There is always a thought to being open longer, but the reality is, we are not Wal Mart and never want to be.
So in summary, starting November 4th, we will be open:
“Hey, it’s Skippy (yep, that’s his real name) over here at the golf course. Your cows are out and roaming around the golf course.”
I was sitting in my shop, talking to my neighbor Dustin. We were remarking, just at that very moment, about how nice of a day it was. 6:30pm, a pleasantly milder day with low humidity, and I’d progressed from doing the things I desperately needed to do to doing something I actually wanted to do. Not the things I should do, I wasn’t that caught up. But those things could wait till tomorrow. It was a good day. But of course, that is when the phone rang.
I mentioned in my previous post that my neighbors cows had gotten out. Just an off hand comment and one I didn’t elaborate on in the 1000 word drivel I’d already burdened you with. But I can’t let that story go untold.
When your farm is already named after a cow that escaped and lived on the lam for two months, you take a call about your cows being out seriously. Since I was already at the barn, I walked outside and looked across the fields.
There, as majestic and serene as you could hope for, grazed my cows in the late afternoon sun right where they were supposed to be.
I called the golf course back.
“Hey, it’s Dan with Ninja Cow Farm. I’m looking at my cows in my pasture. Are you sure there are cows out?”
“Well there are cows standing outside your fence trying to get in. And three just took off down #1 running down the fairway.”
“Yeah, but I see my cows. They are in my pasture. Are you sure they are mine?”
“Of course they are yours. They are black.”
Sigh. Thats just racist. Cowist? I don’t know. It showed a lack of understanding.
I grabbed Dustin to get on the Gator and go get the mystery cows, with a theory as to who they belonged to. Then I remembered that the Gator was still chained down on a trailer because I hadn’t unloaded it yet. Unloading the Gator was on the list of things I should have done but not on the list of things I had to do so there it sat. Not to worry, my Jeep was sitting right there. It is just a Gator with a license plate.
So we drove around the farm and over to the golf course. When we arrived, we saw a group of 10 cows who were happily munching on grass on the forbidden side of my fence. They were calm, in a group, not causing trouble, and most importantly, not mine! Thank God!
I called my neighbor Percy, because he has cows. You may remember Percy, he’s the neighbor where the Ninja Cow spent her final moments. Percy said he’d be over in a few minutes so Dustin and I sat in the Jeep, enjoying the cool air, the setting sun, and watching not-my-cows to make sure they didn’t get into mischief, which of course they decided to do.
Cows, when they graze, are constantly moving forward looking for that next bite of grass. While we were waiting for Percy, the cows were making their way down the fence line. I didn’t want them to make it to the end of the fence because that would put them into an area of the golf course where I didn’t want to drive the Jeep, and where they may disappear into the woods. How to stop them?
My cows, being the good and well behaved cows that they are, decided to come and assist. When they noticed fellow cows outside the fence, they were SUPER interested. Think kids on the last day of school before summer as the bell rings. There was much running and frolicking as they made friends. This lasted for a few minutes, but then the truly free range interlopers started grazing again and headed toward the corner, and end of the fence line, and trouble.
I surmised that if we could get the cows turned around, maybe we could open the new gate we’d installed for exactly this purpose and they might just walk into our pasture. It was worth a try. I pulled around in my Jeep, and pulled up the lead cow.
Now picture this, We are sitting in my Jeep, doors off and roof off. I have no shoes on, I’m still wearing my shop apron, and I have my foot out in the official Jeep driving position of one foot on the peg outside the door.
In my best experienced cattle wrangler farmer voice I say mildly, “Shoo cows. Go back that way” while waving my hand vaguely in the direction I wanted them to go. It was the single laziest bit of cow herding I’d ever done sitting there the drivers seat. The cows looked at me and wondered, almost aloud, “Who is this idiot and why is he between us and all that grass?”
It took a couple more lazy attempts to turn them around, none of which involved altering my position in the least. But turn they did and they started working their way back along the fence towards the gate.
Once they were well established in the direction I wanted them, I pulled past them again, to the gate, and asked my neighbor to hop out and open the gate. Once it was opened, we pulled back to watch what happened. The cows slowly worked their way along the fence till they got to the gate. After a brief pause where we held our breath, they turned and walked right into the pasture. Dustin snicked the gate closed behind them and we waited for Percy while I congratulated Dustin on his first felony as a cattle rustler.
Not his first felony, period mind you. He is my friend, felonies just sort of happen when we do stuff. Just his first cattle related felony. He was proud, since one of his ancestors was hung for horse thievery so he felt like he was carrying on the family name.
Eventually Percy pulled up and I explained that I had his cows. Well most of them at least. Three were last seen running down the fairway by the golf course people. But I had most of them. We spent an hour or so, till dark, getting the rest of his cows back to his place and the next day Miguel, Vicente and I loaded up his cows, which were now intermingled with my cows, onto my trailer and delivered back to him.
Since Percy had helped me when the Ninja Cow escaped, I felt like I’d paid him back. It feels good to be even finally.
We have a number of fundamental changes coming to the farm. Nearly all are on the production side rather than the retail side that you see. But as always, we are transparent with what we do and want to share not only what, but why.
As I’ve written about in the past, Miguel is leaving my full time employment to go back to the construction industry. His brother Vicente will be transitioning back to the farm part time, but with 1/2 the labor we’ve had in the past, we have to make adjustments on the farm to match production to labor. That means we need to either cut production itself, or cut back on the amount of labor we are spending for the production we need.
Step one was to look for a pig farmer I could work with that produces a quality product that our customers (and the Mrs!) will be happy with.
Pigs, and the produce they consume, are about 80% of the labor on our farm. Cows are a vacation comparatively. We handled, at our peak of production, about 9 million pounds of produce on the farm, and all its associated waste streams. Cardboard, totes, boxes, plastic, etc.
Today we are loafing comparatively, handling about 2 million pounds of produce a year. But that 2 million is still a massive undertaking for a small farm. We are fortunate that we’ve finally found a hog farmer who feeds produce to his pigs, and does it full time as his primary business. We’ll have more information about that farmer as we move forward, but we’ve already received our first test hog from him and all expectations are that going forward we will be exiting the pork business in favor of supporting another local farmer through our operation very similar to what we do with our chicken and turkey and lamb.
For anyone who just HAS TO HAVE our pork, I’d say we’ll have our own pork through the end of the year at least. And then we’ll be moving to our new farmer starting next year. The good thing about this move for you is that he will sell us cuts as well as whole hogs. That should mean that we have things like tenderloin in all the time. Our long time customers know we are always out of something because there are four feet on a hog, but only two tenderloins. Guess which one sells out first.
So that is the summary for the pigs. Over the next month or two we will be getting out of the pig business while simultaneously increasing our pork stock in the store. That will cut out a LOT of road miles, fuel, and hours sorting produce and feeding hogs, and about 80% of our daily labor.
Enough about pigs, what about the cows?
The cows have been here as long as I have. Longer actually as the people we bought the farm from in 1980 also had cattle. The cows have always been a big part of our tours. I can’t tell you how many people have been slobbered on, giggling hysterically the whole time, while feeding the cows. Our cows, especially our momma cows, are a huge part of the tour. But out #1 tour guide, Spork, isn’t a little kid giving tours anymore.
Spork isn’t the little kid you see above any longer. He’s nearly an adult.
At 6’2″ and about 180 pounds, he’s grown into quite the man. He’s attending college classes already, and is applying to full time college as I write this with plans to move away and get his own place. All the while continuing to take flight lessons on the path to an aviation career as a pilot.
We stopped doing tours during COVID, and with our tour guide moving away to college soon, we simply didn’t restart them. The exception is large groups, which I handle personally.
So what does that mean to the cows? It means we need to clean up our production on cattle as well. We intensively manage our grass, and graze 50 cattle year round. That is a very tight amount of cattle for the grass we have. This farm should optimally have about half that many. Also, we produce our own calves, which means we have to be in the pasture daily, banding and tagging calves whenever they are born.
It also means we have a 2200 lb bull wandering around keeping the moms in babies. That bull eats enough for two cows, and requires swapping for a new bull every couple of years. When we are doing tours, the cute little calves and super friendly moms make for a great tour. But it is terribly inefficient to have cows, bulls, calves, finish cows, yearlings. Basically one of every kind of animal. For the number of animals we finish every year, we could have 15 finish cattle on the ground and get all we need. That would keep us in grass forever and cut our hay budget by 2/3.
The final key element is that my neighbor has agreed to sell me cattle each spring. This all started when his cows escaped and ended up in my pasture during their adventure. Possession being 9/10 of the law, we got to talking about me getting some of his cows. So now we are going to be purchasing cattle in the spring that are already a year old. We can keep them here the next 12-18 months, eating all the grass they can stand. We can also switch from daily paddock moves to weekly. Basically less labor and the same production and product.
That means we have to say goodbye to almost all of our moms and all the calves. We’ll keep two of our oldest cows. They are the herd leaders and will help keep the new cows in line in the spring, showing them the ropes. They also have sentimental value as they’ve been the queens of the herd for years. But everyone else is leaving unless they are one of our cows slated for finishing.
The end result is we should have considerably less day to day animal/feed work and time to complete maintenance and building projects that are never ending on the farm. All the while we should have better inventory in the store for the items that you need when you stop by. I hope this is a win for you. The first morning I’m not out there feeding in the snow, I know it will be a win for me.
Once again I am reposting the previous years post. The only change is pricing has been updated for 2021. Now they are $8.50 per lb. Considering my house doubled in value and I can’t find a used car, that’s not too bad.
We again have not changed the process for our heritage breed Thanksgiving turkeys (all that info is at the bottom of the post). Nor have we changed SWMBO’s love affair with our turkeys.
There really was no question on us getting turkeys again this year. Not because you lovely people ordered all we could get plus some. No, because SWMBO fell in LOVE with her turkey. I’ve given that lady vacations, jewelry, romantic dinners, a vacuum cleaner and even a blender. NONE of them (still kinda sad about the blender) elicited as good of a response as the turkey I brought her last year from Brittany Ridge. She was EXCITED beyond all reason (now you understand why I married her).
Last year, after Thanksgiving, I found out that Christy had one turkey left in the cooler. After having just consumed a 23lb bird, SWMBO sent me back for the remaining bird and then asked if there was another one left after it was gone.
What can I say, the girl likes her some turkey.
The turkeys are the same as before. Heritage breed. No GMO feed. Pasture raised. No anti-biotics. The turkeys are delivered fresh and chilled having never been frozen. 15-20 pounds is the target but they are the size they end up. Fair warning. Three years ago they were big. The last two years they were on target.
I don’t know how many Christy will let me have this time, but I’m sure we’ll sell all we can get. Heck SWMBO might buy half the allotment. We’ll be taking deposits from now till when Christy cuts us off. It’ll be first come, first serve. Deposits are $40 payable in the store. The price per pound will be $8.50 per pound.
We are looking for a farmer who raises pastured pork that would be interested in selling to us for our store. But Farmer Dan, you ask, you already raise pigs. Why would you want a farmer to do what you are already doing?
The answer is pretty simple. I have two guys who work for me full time. One mainly works on the farm, one works mainly off the farm. Both are awesome guys and have been with me for years. All the way through our opening of our store and all the shenanigans we’ve been through going from one freezer with some occasional beef to the full farm store we have in place now.
One of my guys, the one who works on the farm mostly, is going to be leaving us this year. It is amicable. We always knew he’d go back to construction at some point and the time has come. So now I have two businesses and one guy to work on both. That is doable, but not under our current structure. We need, as they say in aviation, to “load shed” some of the work we do around here.
That means no more big remodels of houses or commercial buildings that we self perform (that is what our off farm guy does). That also means we need to think about how we manage our animals in a way that is more efficient. The cows I can manage with about 20 minutes a day. Not counting loading and unloading of cows to go to the processor.
The pigs, they require hours every day. Not the pigs themselves, but the literal tons of produce that we have to go get, handle, sort, deliver, and clean up. Produce and pigs are enough to keep one guy fairly busy. Now that isn’t technically true. I could put out corn feeders, and buy corn, and the pigs would be pretty self sufficient. Or I could pasture them, and change our grazing practices, needing new techniques, new equipment, etc. And they would still need a decent amount of work. Not counting the times they escape if we don’t have our fencing perfect.
Or I could simply partner with another farmer who is already producing quality pork, handing him a steady customer who always pays his bills. There is a bit of risk in bringing in a partner, because when they have production issues, you can’t affect their production yourself to solve it, like you would if it was your own production. You also have to rely on them to take care of you when others come calling. Sometimes they do, sometimes they sell your product to the other buyer to .10 more per lb. and say “Sorry, I’m out right now.”
But we’ve always believed in partnering in our store, and promoting those partnerships. Unlike a lot of people in our industry who relabel someone else’s product as their own and sell it to unaware customers. We think being open and honest is what brings people to us and more importantly keeps them coming to us. We celebrate the partners we work with, not hide the fact.
Being a farmer, I know what to look for in animal production. I know how to judge practices and people. I can be our customers eyes and ears, looking for the signs of slipping in a bit of corn, or not taking care of the animals properly. And I can pick a good farmer who does good work, pay him/her a fair price, and bring pork into the store for both your families and mine. I already do it with many other farmers, so this is just one more.
That will let us get by with two businesses and one guy to cover them both. Farm in the morning, work on houses in the afternoon. On heavy farming days, no houses get worked on. On heavy repair/remodel days, I need to cover the farm for my guy, or I need to go hold the dumb end of the tape measure, or help lift the long and heavy board. Not optimal personally, but doable for a business.
To make all this work, I need a good pork farmer, who has good practices, and is willing to work with us. It would preferably be someone located in the Eastern or central part of NC as we don’t have any current relationships in the Western part of NC. What that means is, I don’t want to drive all over Eastern NC picking up products as I do now, and then have to backtrack 3 hours to go West. I’ve already reached out to two connections who might be able to work with us. If you know of a farmer you would recommend, send them my way at firstname.lastname@example.org and I’ll see if they could be an option.
The problem with scampering off on a trip with the boy is that the work fairy doesn’t visit while I’m gone. That means that all the pickups and drop offs that I do weekly didn’t happen, except for the raw milk from our dairy farm. Thanks Vicente for making that run for me.
So when I got home, the first thing I noticed was my family asking me, “When is there going to be milk in the store?” Apparently dry cereal isn’t to their liking and they were quick to let me know I’d failed as a father and as a farmer. “Tuesday Sweetie. You can survive.”
Then Jeanette informed me that we had beef to pick up at B&B Organic.
Plus I needed to meet Christy to get milk and chicken and ice cream.
And I needed to go to our dairy farm and pick up our raw milk.
And the processor had our cow ready for pickup, which is an hour in the opposite direction.
And we need to get ready to take hogs next week to the processor.
And I needed to go to Oxford, pickup a trailer, and drop it off in Johnston County.
And I had multiple meetings, over multiple days, in multiple counties.
And it all had to be done on Tuesday and Wednesday.
My truck has a full fuel range of about 450 miles. Between Tuesday and Wednesday I ran most of two tanks of fuel through it. That was a butt flattening, mind numbing number of miles. But I did just start the audio book of Frank Herbert’s Dune in anticipation of
So I had that to entertain me while I was driving. I’ve never actually read the book so it was enjoyable to get started in that distraction while I drove all over Eastern North Carolina picking up food and products for the store.
BUT! Now Jeanette says we don’t need to get anything else in the store because she’s OUT OF ROOM! Woo hoo! My work here is done and I can do things like laundry, and sleeping. Oh, and putting out a blog post, because I am a bad farmer and haven’t posted anything in oh, about forever.
So, gentle readers, know that the store is FULL of pork and beef, and all the pre-orders have been filled with product left over for the freezers. We are mostly stocked on chicken (except for the things backordered) and all the associated goodies that go along with our proteins are fully stocked.
Chicken is supposed to be processed this week so hopefully we’ll fill our back orders on those missing items and we can all celebrate a return to school with healthy dinners.
For now, I’m going to have some smoked wahoo that the Mrs was kind enough to make for lunch today. When 95% of your meals come from your store, it is a treat to eat something you caught yourself rather than raised yourself every once in a while.
Last week Spork and I spent the week in Oshkosh, WI. Spork wants to be a pilot and the airshow at Oshkosh was the best place to see a bunch of aviation colleges all at once. Plus, with a current pilot and a future pilot together, the worlds largest general aviation airshow wasn’t the worst place to spend the week.
I know this is a farming blog, but for a pilot flying into Oshkosh is a pretty epic trip, something every pilot should do at least once. For Spork and I, it was our second time doing it. The first time was after we’d completed building an airplane ourselves. This time it was Mr Piper’s airplane, and all of our camping gear.
With a generator for power, a refrigerator for our food, a hot plate for cooking, a kettle for tea, a tent with not one, but two porches, I’d say we qualified for glamping. Farmer Dan don’t camp.
The reason SWMBO gave us a note to disappear for a week was we were looking at colleges. Most of the major universities with flight programs present at Oshkosh so it is relatively easy to go see them all at one location. It isn’t the same as being on campus, but it was a good first step to start narrowing down the choices.
You can stay lots of places during the airshow. I’ve only stayed “under the wing” as it is called. Obviously we cannot fit under our wing but sleeping in a field, beside the runway, and 10,000 of your closest aviation friends, is a pretty cool way to spend some time. Being awakened each morning by a flight of P-51s or T-6 Texans is a pretty unique way to get up in the morning. They should package that sound and turn it into a pilots alarm clock.
Unless you are a teenage boy I guess. He slept right through the flights starting about 6am. Let me tell you, four fighters taking off 100 yards from you is LOUD. He snored right through it each morning. It is a mystical ability that I guess I had somewhere along the way but I sure don’t remember it.
This is just a quick peek at Fighter Town at Oshkosh. You could spend a day just walking through all of these.
It wasn’t all fighters and airshows. There is a lot of training opportunities at Oshkosh. From simulator sessions with flight instructors to information sessions on any topic you can think of, there were a lot of hours for both of us spent improving our skills and knowledge. Although mom was not impressed with any topic besides colleges.
She’s a task master, that one.
We had a spot of bother with the weather. When we looked at the forecast, it was sunny and warm the entire week. Then early in the week, we were awakened to broadcasts of “take shelter!” It was 1:30am so we hunkered down in our tent and watched the storms shown above pass over us. They were completely unforcast.
Then later in the week, there was talk of 50mph winds and storms tonight. Then it was 75mph! Then finally it was 100mph and tornadoes! They evacuated the campgrounds, which about 250 people out of the thousands there took advantage of. The rest of us stayed in our tents and rode it out. There was quite a lightning show, the likes of which I’ve never seen. But the winds were benign so after loosing a few hours of sleep, we were back at it again the next day.
We (Civil Air Patrol) are participating in a fund raiser for JAARS at Cox Airfield in Apex the last weekend of this month. So we stopped by to say hello to their folks and talk about the upcoming event. They are giving rides to the public as a fund raiser. The rides are in their helicopters and this super cool Helio Courier. I’ll post info about it when I get a copy of the brochure. It was very popular last time in 2019 when we supported it and it is for a very good cause.
This was the longest I’ve ever stayed at an airshow and by the end I was ready to go home. Even though we’d never once actually sat on the flight line and watched the actual airshow. Nor had we visited 1/3 of the vendors or really gone deep into any one vendor. There is just too much to see.
On the way up, I was letting Spork get used to using the iPad and Foreflight for navigation and traffic avoidance. When we needed to make a fuel stop, I asked him to find us a place. He picked something near Chicago and I said, “No, that will be expensive. Find us someplace more rural. The fuel and taxes both will be cheaper.”
So he picked KMCX in Indiana which looked fine. When I land, the first place I visit is the bathroom because I am not fuel or endurance limited. I’m bladder limited. I walked in and found this taped on the wall.
In the very nice building we found a nice lady, who for some reason had a table with a mostly completed puzzle on it. Spork immediately went over, said hello, and started casually working on the puzzle. When it came time to go home, I joked about where we’d stop heading back. Did he want to go finish his puzzle?
Spork wasn’t joking. His mother CANNOT leave a puzzle undone. Apparently Spork has that disease as well. He worked on the puzzle from the time we landed till I pulled him away to continue home. He calculated that he finished about 1% of the puzzle between his two stops.
So why do I post all this on our farm blog? Because Jeanette said she’d shoot me if I didn’t get something posted. ANYTHING! Just do your stupid job Farmer Dan. I haven’t been actually farming the past few weeks. I’ve been college shopping and traveling so here you go. Plus airplanes are cool, so maybe you guys will enjoy seeing a bit of what goes on in that world. I promise an actual farming post after this one.
Jeanette, “I brought in a bunch of new products. Bison, venison, elk, hummus…..”
Farmer Dan (internal dialogue) I sorta stopped listening at hummus. I don’t know what else she said. I LOVE hummus.
Farmer Dan to Jeanette, after an unexplained pause while he wasn’t listening, “Oh good. I like hummus.”
Jeanette, looks confused since he didn’t comment on the 17 other new items she was talking about.
Day 3 of having hummus in the store
Darling Wifey, “Hey! Did you know Jeanette brought hummus in the store?”
Farmer Dan, “Yeah, I heard something about that (discretely looks for crumbs on his shirt)
Darling Wifey, “I grabbed some. Let’s have it for lunch.”
Farmer Dan, “Sounds good. I’ll grab some cheese to go with it.”
Couple happily munches away at the kitchen table, discussing the day.
Day 4 of having hummus in the store
Darling Wifey, “Did you know there are two kinds of hummus in the store? Let’s try the other kind….”
Day 5 of having hummus in the store
Darling Wifey, “Ugh, WHY did Jeanette bring hummus in? I’m going to gain 20 pounds on this stuff!”
Farmer Dan, “Crunch, crunch. (Said while busily stuffing crackers and hummus in his mouth) Mmm hmm. I agree. Terrible idea. But don’t tell her. It’ll hurt her feelings.”
So there is a lot less hummus in the store now. And it is declining every day. Especially if the wife isn’t supervising Farmer Dan. Not to worry though, I’m sure Jeanette will be ordering some more soon.
No, we aren’t farming oysters. Although that would be cool. But I’d have to move to the coast. I mean, I like the coast. Ahh, living at the coast, with the salt air…
Yeah, I’ll stay here on the farm I think.
So the next best thing to living at the beach is bringing the beach to us. Jeanette has ordered some oysters from NC Seafood, the same people we’ve been getting our wonderful scallops and shrimp from.
Have I mentioned I like oysters? A lot.
I have my pictures searchable by topic/subject matter. That makes it easier to find a picture when I need one. Like if I need a cute cow, I just search for cute.
Since I took a picture of the oysters when they came in, it will be easy to find that picture and complete this post.
Except all the pictures that come up look like this.
Me, with a stupid grin, sitting somewhere most likely by the water, with a big tray of oysters on the 1/2 shell. I can’t find the picture I took of just oysters, frozen in the store and ready for sale. I have too much to do to walk over, take a pic, then walk back, upload it, and post it. (translation – I’m lazy) so I’m inserting this lovely picture carefully curated from the internet google search.
They look just like this. But different.
They are fresh oysters from NC and the surrounding waters (think Virginia). And they are on the 1/2 shell ready to thaw and eat, or thaw and cook, if you are a monster who ruins an oyster by cooking it. If you are, don’t worry. I won’t judge you. While you are still here.
However you like your oysters served, we are just pleased to have them available for you to compliment our other seafood offerings.
Ask Jeanette about the oysters when you stop in next time. Especially since hamburger is still on sale for 15% off so it is a good time to visit.
I don’t know how long this will last, but Jeanette informs me she needs some room in the freezers and she wants to move some hamburger out of her way. So from now until she tells me to stop, hamburger is on sale for 15% off of retail.
This does not include ground chuck or hamburger premade patties.
Use that gas your fought for this week to come and get some beefy goodness to stock your freezer for hamburger season which is around the corner.