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Wednesday Dec 7th

Dinner

Chicken Breast with lemon/thyme

& apples, Steamed Broccoli &

Roasted Potatoes for 1

lemon-thyme-chicken-with-roasted-garlic-and-apple-1-1

Item SOld Out as of 11:15 this morning….HOW ABOUT SOME SOUP?

Soup

Red Lentil Lemon Soup QT

red-lentil-soup

$8.00 Add to cart

On the Shelves

Herb Foccacia

Bacon & Cheddar Biscuits

French Rounds

GF Peach Cobbler

GF Butterscotch Cookies

Chocolate Chip Cookies

Order/Reserve Meal/Soup By Noon

PIck up between 4:30 & 7pm

Thank you

Posted on

Tuesday Dec 6th

Dinner

Taco Tuesday

Roasted Local Pork Belly Tacos (makes 2)

sides: szechuan green beans &

Mirin Seasoned Rice

pork belly tacos

$10.00 Add to cart

Soup by the QT

15 Bean w/Smoked local ham

Cajun Style Soup – QT

15-bean-soup

SOLD OUT…SOMEONE JUST BOUGHT THE LAST 3 QTS

Order Mea/Soup by Noon, pick up between 4:30 – 7pm

One the Shelves

GF Peach Cobbler

Bacon and Cheddar Drop Biscuits

French Rounds

Chocolate Chip Cookies

GF Butterschotch Cookies

Herb Foccacia

Posted on

TODAY!!!! Meet Your Farmer! Meet your Author! Buy Local!

Meet Your Farmer, Jonathon Nadolski of

PigCrafgtersInc & Formally of Nadolski’s Butcher Shop

as he custom cuts his local pork, for you to take home!

11a.m. – until…

and then 4-6pm Meet

Co-Author of “The Reluctant Farmer of Whimsey Hill” , Lynn Raven for a book signing!

Farm Day at the Blonde Butcher Baker!

Pig Crafters is located in Goochland, Virginia where we raise Heritage
breed Hogs in a wooded and pasture environment. What makes us unique? Our
hogs are finished on the mash used to make Reservoir Bourbon in Richmond,
Virginia. This slightly alcoholic polenta like Porridge is fed after a
strict all day feeding regimen that starts with the fields we manipulate
ourselves. Pasture full of clover, rapini, timothy grass, garlic, chives,
field peas are opened up for the hogs to forage on. Five acres of
pesticide and herbicide free grass is cut daily to supplement natural
foraging. The hogs have access to whey from Caramount Farms in Scottsville,
Virginia and depending on the time of year different seasonal variations
are presented to them as well. Acorns, chestnuts and black walnuts have
fallen as Autumn is in full swing and we have been feeding the hogs barrel
loads full. Pumpkins, sweet potatoes and corn. Finally the evening is
time for the mash, and the rotation starts all over again.

Hogs rich in flavor, creamy fat, and nice red meat is the reward. We look
forward to meeting with you at the Blonde Butcher Baker on Saturday December
3. Custom cut, specialty roasts and “Meet the Farmer” all in one day.