Welcome to Filbert Acres! At Filbert Acres we specialize in quality vegetables and pork. Our CSA shares feature our best, freshly harvested produce grown according to organic standards. Our pork is special because our pigs are free-range on our pastures and enjoy organic feed. We sell USDA certified pork by the cut from the farm, and also sell whole and half hogs. And we are looking forward to our first hazelnut harvest from our new orchard in 2016!

 

We're open Saturdays 8 AM-2 PM, year-round

Latest News...

Unimpeared Bliss!

    Pearfect Pork; Eating in the Impearative; delicious farm-grown Filbert Acres Pork!

   Filbert Acres signature pork is meat you can trust!  Our pigs grown on the pasture, eating leftover vegetables, organic feed, hazelnuts and and tons of apples and other fruit.  We raise them from piglets, so we can stand by what they've been fed, how they've been treated, and how the pork will taste.

    We are now taking deposits to reserve whole and half hogs for the September/October time frame.  By sending us $150 for a half, or $300 for a whole, you can guarantee a supply for months into the winter.  Our price per pound hanging weight is $5.40/lb and we had great feedback regarding Olson's Butcher shop in Enumclaw, so we'll be sending them there again.

    If you haven't bought a whole or half from a farm before, or if you have further questions, we have a helpful sheet including a total price estimate.  We're also happy to answer questions by phone or email.

    As of this week we have 5 hogs left to sell.  Now is your chance to stock up for fall and winter, get a big ham ready for the holidays, and get some bones and hocks to boil for cozy wholesome soups.  We are likely to sell out of wholes and halves for the year sometime in August or September, so please mail us check or stop by if you want to be sure to get your order in.

Autumn Colors--Think Pink!

    It is hard to believe in August that fall weather is just around the corner!  Time to think about stocking up your freezer with delicious farm-grown Filbert Acres Pork!

   Filbert Acres signature pork is meat you can trust!  Our pigs growon the pasture, eating leftover vegetables, organic feed, hazelnuts and and tons of apples and other fruit.  We raise them from piglets, so we can stand by what they've been fed, how they've been treated, and how the pork will taste.

    We are now taking deposits to reserve whole and half hogs for the September/October time frame.  By sending us $150 for a half, or $300 for a whole, you can guarantee a supply for months into the winter.  Our price per pound hanging weight is $5.40/lb and we had great feedback regarding Olson's Butcher shop in Enumclaw, so we'll be sending them there again.

    If you haven't bought a whole or half from a farm before, or if you have further questions, we have a helpful sheet including a total price estimate.  We're also happy to answer questions by phone or email.

    At this time we are not certain that we will do any of our hogs into retail cuts.  Now is your chance to stock up for fall and winter, get a big ham ready for the holidays, and get some bones and hocks to boil for cozy wholesome soups.  We are likely to sell out of wholes and halves for the year sometime in August or September, so please mail us check or stop by if you want to be sure to get your order in.

Rat Terriers Have a Field Day

Jreed and his Mongrol Hoard swung by Filbert Acres on Monday and had a rat hunt.  Our rat terriers joined the fray for the light hunt and got some good action and learning in. Artemis (center of photo), had a great day, being the first one on the largest rat.  All of us learned a lot and had a great time.

We recommend farmers to get in touch with Jreed and schedule a hunt when he and his dogs are next in the area.  Check out his website and facebook page for amazing photos and excellent information on rats!

SUMMER CSA

There's room for a few more committed vegetable eaters for the Filbert Acres Summer CSA shares. Details here: http://filbertacresfarm.com/site3/csa

Tomato PLANTS: Order Today for Plants in MAY

Tomato Plant Sale extended to February 29th. Leap on that!

We want you to buy Tomato plants in January and February.  No really.  Here's the form.  All you have to do is print, choose, and mail a check.  Then we give you a call in May when your tomato plants are ready!  Got two emails about our tomato plants yesterday.  One reads:  "Hello, Will filbert acres be selling tomato starts this year? They were amazing last year. Thank you and best wishes, KZ"

Pictured here are Pink Berkeley Tie Dye and Pork Chop--two of our favorite selections, with copious amounts of basil, of course.

Fresh Cut Cuts

We are back in cuts--we have sausage and ground pork, chops and roasts, and bacon.  Come out tomorrow to stock up on yummy pork! 

Time for PRIME : HR 3187 would reverse disasterous 1967 law that destroyed small farms

You may have read that Kapowsin Meats has been shut down and that there is a recall of meat slaughtered since April.  The USDA would not have to be involved in local meat production at all if we could just get the PRIME Act passed.  Please read more about the bipartisan bill and contact your representative if you think it would restore production and retailing rights to small family farms.

http://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-...

We are still taking deposits on whole and half hogs for October/November.  Check out the details here!

Why do we grow pork?

Pork was not a "go to" meat in our households growing up, and pigs were never an animal that fascinated me more than any other farm animal.  So why grow pork? 

Here is a giant from the 20th century agrarian scene, M. G. Kains, on the topic:  "The one domestic quadruped that best fits the conditions of the small farm is the hog.  He requires smaller area that any other--merely a pen and some range, with shade and a good wallowing place. . . He is the most wonderful of all domestic animals as a converter of worthless fruit and vegetables, even weeds into profitable meat."  Five Acres and Independence, Kains, 1935/1973

In learning how to grow hogs these last four years, we have come to appreciate the animals a lot more, and to appreciate the meat more as well.  Even if we stopped raising pork for our farm business, we would have to seek out quality local pork because it is so delicious and versatile.  We've also become confident that quality meat is wholesome and good for our health, so we have no hesitation in eating our pork (or similarly grown pork).

We now have our pork for sale and we're open Saturdays from 8:00 to 2:00.  Bacon, sausage, chops, roasts and more. We are also now taking deposits on whole and half hogs for September.  Check out the details here!

This Just In! Delicious Healthy Local Meat!

We now have pork for sale and we're open Saturdays from 8:00 to 2:00.  Bacon, sausage, chops, roasts and more. We are also now taking deposits on whole and half hogs for September and we're excited to partner with Olson's Meats of Enumclaw for on-farm slaughter and quality processing.  Adam Olson routinely rakes in top prizes at the Northwest Cured Meat Championships, so count on awesome bacon, ham, and sausage!  Deposits are due August 10th, but when they are gone, it will be months until our next batch, so get your check to us as soon as you can.   Check out the details here!

Wallowing in April!

BBQ season is upon us!  Do you know where your pork is?  Our early set of hogs are a bit earlier this year, thanks in part to exceptionally clement weather (see previous post).  We are now taking deposits on whole and half hogs for May and we're excited to partner with Olson's Meats of Enumclaw for on-farm slaughter and quality processing.  Adam Olson routinely rakes in top prizes at the Northwest Cured Meat Championships, so count on awesome bacon, ham, and sausage!  Deposits are due May 9th, but when they are gone, it will be months until our next batch, so get your check to us as soon as you can.   Check out the details here!

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