Calving season – A time for new beginnings

Spring has always been a season on MacCurdy Farm that is synonymous with life and new beginnings. It’s a time of the year when earthy smells emerge from beneath a blanket of ice and snow and, inside the barn, our cows enter the last phase of their gestation period. It takes roughly 9 months for a

Get your fresh beef here!

Market day is tomorrow November 9th, 2013 at the Restigouche Farmer’s Market in Dalhousie.  Our newly processed beef has arrived so we are taking orders for 50 lb boxes, quarters, and sides.  Our market deep freeze is stocked with steak, hamburger, roasts, stewing beef, soup bones, etc.  We have the following steak cuts available: T-Bone

Market Booth Conversations

Every conversation with a customer is an opportunity to learn something new when it comes to food.  In fact, we should always approach our everyday conversations with an expectation of learning something new.  When we do this, we replace our subjectivity with objectivity and spend far less time listening to ourselves and more time learning from