The Inevitable First

Today marked the first day in my three years as a shepherd of Shetland sheep that we had a lamb killed to meet local culinary interests.  The growing demand for lamb in our local area, the expense of feeding the animals, and the ever present debt warranted the right of passage that mostly every sheep

2016: A New Year Brings New Ventures

After a quarter annual hiatus from the blog, we are back with some updates and ready to roll out some new blog posts in the next few months as we build towards more changes and additions on the farm.  Despite our absence from the blog, we’ve continued to plug away at farming on MacCurdy Farm.  Winter

Three days of meals with Heritage Breed Chicken

The past two years, when our meatkings go to table, we send our heritage breed roosters along with them.  Sadly, they don’t make the selection for breeding due to either temperament or less suitable breed traits.  The first time I cooked a heritage breed rooster, I made the mistake of cooking it like a meatking, which

Friends of the Farm – Hengst Quality Sausage

Point La Nim, New Brunswick is not only home to our small diversifying family run hobby farm but another local family run business, Hengst Quality Sausage.  In the name of collaboration, we teamed up with the Hengsts this end of summer to produce our first turkey sausages from MacCurdy Farm turkeys.  I know, just like Pavlov’s dog,

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