CURRENT STORE INVENTORY

       Current Store Inventory   Updated 8- 14 -2026

  THE FARM STORE AT BIG MAMOU FARM 

Open Saturdays - 10AM- 4PM

1985 Keech Rd. Branchport, NY

Local, Organic Raised,
Grass-Fed Only, Organic Fed, 
Pasture Based Meats

Please call//text if you need a speedy reply!
315-436-3135


Taking orders for pork 1/2's!  
Heritage, Pasture Raised, Organic Fed, Pork
$5.49 lb hanging weight- Average wt. 135 lbs
USDA Inspection, Custom Cuts, 
Fantastic smoked selections, No Nitrate Available,
Vacuum Packed
Email for more information!  
sajgrabski@gmail.com

The Farm Store is now selling chicken feed 
shipped from Stone House Grain of Hudson NY
16% Organic Soy Free Grain
Call for availability, or pre-order your
grain.  315-436-3135
Pickup Saturdays or make an appointment.
50 lb bags - 30.99 per bag
Ingredients listed below from the 
Stone House Grain website: 
16% Organic Soy Free Layer Mash –
Peas, Corn, Wheat, Alfalfa Meal, Calcium chips (coarse), Fish Meal,
Aragonite, Sunflower Meal, CC Poultry Pro Plus Minerals 

Stone House Grain:  https://www.stonehousegrain.com/


Complete list of Farm Store current inventory
 and prices below....

Open Saturdays
10AM - 4PM
1985 Keech Rd.
Branchport, NY
315-436-3135

Open weekdays by appointment,
call 315-436-3135 for inquiries.

    Local Organic, Grass-Fed Only,
               Pasture Based- Beef, 
                  Bison, and Lamb

       Organic Fed, Local, Pasture Based- 
      Chicken, Rabbit, and Heritage Pork

      Farm Fresh No Soy Eggs- Hens outside Fed Organic No Soy Grain 
       
       Alaska Wild Caught Fish


CURRENT INVENTORY BELOW

       Local meat priced by the lb.

All pricing is by the lb unless otherwise specified.

Grass-Fed Only Beef
Raised on Organic Pastures 

Farm Store Grass Fed and Finished Angus/cross

Ground Beef  85/15 - 1 lb pkgs. 8.99 
Ground Beef Patties 85/15  - 9.99
Beef No Sodium Nitrate Snack Sticks 13.99 lb
Chuck Roast  10.99
Beef Cheeks 10.99
Flat Iron Steak 13.99
Denver Steak 11.99
Ranch Steak 11.99
Tendons 8.99 
Cube Steak 8.99
Sirloin Steak 14.99
Collette Steak 15.99 Sold Out
Sirloin Tip Steak 13.99
Brisket 9.99
T-Bone Steak 16.99
Strip Steak 18.99 Sold Out
Porterhouse Steak 18.99
Tenderloin/Filet Mignon 24.99 Sold Out
Rib Steak  19.99 
Flank Steak 16.99 Sold Out
Short Rib Plate 8.99 
Beef Bones 4.00   
Beef Marrow Bones 5.00
Beef Heart 4.00 
Beef Liver 5.00
Beef Kidney 3.00 
Beef Ox-Tail 4.50 
Beef Tongue 3.00 

Grass-Fed Only Organic
Scottish Highland Beef
Raised on Organic Pastures

Scottish Highland Ground Beef 1 lb pkgs.   8.99
Ground Beef Patties  9.99
Stew Meat  9.99 
Chuck Roast  12.99
Cube Steak  9.99 Sold.Out
Sandwich Meat/Minute Steaks 9.99 Sold Out
Sirloin Steak  16.99
Sirloin Tip Steak  13.99   
Skirt   17.99 
Brisket   9.99
Flank  17.99
Flat Iron  14.99
Denver Steak  12.99
Ranch Steak  12.99
Porterhouse Steak   20.99
T Bone Steak   18.99
Rib Steak    23.99
Short Rib Plate  8.99


Local
Heritage Pork 
Organic Fed
Pasture Raised
Our smoked products below are all uncured- 
Uncured meat is meat that has been preserved using natural salts 
such as celery powder. No sodium nitrite.                                                                                                                                                               
Pork Tenderloin 15.99 Sold Out
Pork Chops 10.99
Spare Ribs  9.99 
Baby Back Ribs 12.99 
Shoulder & Butt Roasts 9.99
Pork Stew Meat/Kabobs 9.99 Sold Out
Uncured Smoked Boneless Ham Slice- 10.99 
Uncured Smoked Ham Ends 1 pkg - 10.99
Uncured Smoked Whole Boneless Ham- 10.99 
Uncured Smoked Irish Bacon 12.99 
Uncured Smoked Canadian Bacon 13.99
Uncured Smoked Sliced Bacon 13.99 
Uncured Smoked Honey Bacon 9.99
Uncured Smoked Bacon Ends 11.99 
Uncured Smoked Ham Hocks 12.99
Fresh Pork Jowls  9.99 Sold Out
Fresh Ham Hocks 9.99 Great for Pork Roast for Two!
Fresh Ham....no smoke no cure- perfect for pulled pork,
pork carnitas, & much more--One large 18lb whole fresh ham available! $8.99 lb
Ground Pork Bulk 1 lb pkg. 9.59
Pork Sausage Hot Italian Rope 9.99
Pork Sausage Mild Italian Rope  9.99
Pork Sausage Sweet Italian Rope 9.99
Pork Chorizo Rope  9.99 
Pork Breakfast Sausage Bulk 1 lb pkgs. 9.99
Pork Breakfast Sausage Patties  9.99
Pork Breakfast Sausage Links  10.99
Pork Kielbasa  9.99 Sold Out

Pork  Cooking Lard    32 oz.  7.99
                                    16 oz     4.99
                                      8 oz     2.99
Pork Leaf Lard    16 oz   
                               8 oz    4.99

Pork Kidney 3.00 
Pork Heart 3.00 
Pork Tongue  3.00 
Pork Liver 5.00 
Pork Neck Bones 3.99

Grass Fed Only Local Bison  - Sold Out
Grass Fed Only- Pastured Raised 

Ground Bison 1 lb pkg. 12.79 Sold Out
Bison Sausage Patties 1 lb pkg.  12.79 Sold Out 
Ground Bison Patties 1 lb pkg. 13.59 
Sirloin Steak    14.99 per lb Sold Out
Bison Tenderloin    30.99 per lb  average pkg. weighs 1lb Sold Out
Bison Strip Steak  26.99 per lb Sold Out
Bison Liver 9.99 per lb Sold Out



Lamb Grass-Fed Only
Pastured Outside   

Lamb Chops 15.99 
Frenched Rack of Lamb 18.99 Sold Out
Rack of Lamb  17.99 Sold Out
Leg of Lamb 13.99 Sold Out
Boneless Leg of Lamb 14.99 Sold Out
Sirloin Chops 13.99 
Shoulder Roast 12.99
Ground Lamb 1 lb pkg  12.59 
Lamb Shanks    12.99
Lamb Stew Meat  13.99
Lamb Ribs  Current Price---- 6.99
Lamb Rope Sausage 11.99
Cross Cut Lamb Neck Bones  - Would
make a wonderful Osso Bucco - Collagen Rich - $4.99
Lamb Liver  5.00
Lamb Kidney  2.00
Lamb Heart  2.00
Lamb Tongue  2.00

Chicken Organic Fed, Raised Outside
Whole 6.29 lb 
Halved 6.59 lb 
Chicken necks 5.95 lb   
Chicken Livers  5.00 per container
Chicken Hearts  5.00 per container


Big Mamou Organic Soy Free Eggs - Limited Quantity 
Pasture Raised, Organic Fed Chickens Fed Organic Soy Free Grain
1 Dozen Organic Soy Free Eggs   7.00
1 Dozen Small 6.59



Non GMO Fed Local Duck 
Pasture Raised
$6.99 lb Sold Out

Rabbit  - Sold Out
 
Alaska Wild Caught Fish shipped 
directly from the fishermen to our store!    

Price per lb
 
Coho Fillet -  20.99 
Sockeye Salmon Fillet - 21.99 Sold Out
King Salmon Trim- Great for Salmon Patties
or Stir Fry - 13.00 Sold Out
Lingcod Fillet -20.95
Black Cod Fillet -20.85 Sold Out
Halibut Fillet- 39.99 Sold Out
Lingcod Bits - 15.99
Scallops 39.99 


 
Beef Bone Broth    8.99 Qt. Sold Out
Asian Fusion Beef Bone Broth  9.99 Qt. Sold Out

East Hill Creamery Cheese     
Perry, New York
New York Cave-Aged Grass Fed Raw Milk Cheese

Cave Monster Wedge - Hard Mountain Style Cheese  


Cabot NY Vintage Cheddar -  6 oz $3.59  Sold Out

Raw Honey Cuba NY 21 oz  $8.99

Hawthorne Valley Farm - Fresh Sauerkraut with Carrots and Ginger  
15 oz - 9.67 each Sold Out
 
Hawthorne Valley Farm -Fresh Sauerkraut with Caraway  
15 oz - 7.99 each Sold Out



Maple Syrup -Local Maple Syrup from trees on
 Certified Organic Farm Land

100% Organic Maple Syrup

Gallon - 58.99
Half Gallon - 35.99
1 liter 33.8 oz - 25.99
1/2 liter  - 18.99
8.5 oz  - 12.99


Redmond's REAL Salt 
26 oz  12.99 
10 oz  9.99  

Local Organic Dried Beans   Sold Out
 Organic Pinto Beans   1 lb      3.49 each 
Organic Black Beans   1 lb      3.49 each

Star's Creations

100% Cotton Loop Potholders
1 -   $8.59
2 - $15.99
4 - $30.99




Call or email with any questions!
sajgrabski@gmail.com






Posted by

Salmon Soup - Lohikeitto


 

Salmon Soup   -   Lohikeitto
Serves 4 - 8 
From the Cookbook Fire+Ice Classic Nordic Cooking
Darra Goldstein

The secret of this much loved Finnish soup is good
quality Salmon and good fish stock.

      Ingredients
1 yellow onion, finely chopped
1 tbsp salted butter
4 boiling potatoes, peeled and cut into 3/4 cubes
Pinch of ground allspice
6 cups fish stock
Fresh ground pepper
1 thick slice sour rye bread, liberally buttered on one side
1 lb Salmon fillet, skin removed, cut into 1 inch pieces
6 to 8 tbsp heavy cream
1/4 cup fresh chopped dill
1- 2 oz jar salmon roe  (or trout roe)

In a large stockpot over medium-low heat, saute the onion in the butter until soft but not brown, 6 to 7 minutes.

Add the potatoes and allspice, then stir in the stock and 3/4 tsp of salt. Season with pepper. Place the bread on the surface of the stock, buttered side up, and cover the pot.  Simmer until the potatoes are just cooked, about 10 minutes. 

With the slotted spatula, remove the bread (and eat it!). At this point you can either continue making the soup or turn off the heat and let it sit until you are almost ready to serve it.  About 10 minutes before serving, return the soup to a simmer.  Drop in the salmon and cook very briefly, until the fish is barely opaque, just 3 to 4 minutes.  

Quickly stir in the cream and dill, making sure not to let the soup boil.   Taste and add liberal grinds of pepper and more salt to taste.  To serve, ladle into bowls and garnish each serving with a spoonful of roe.  

Fantastic!!!  Fresh Dill A Must!


Posted by

                  CLICK ON BLUE -LEFT CORNER POST -                                              FOR THE FARM STORE 
                               COMPLETE  INVENTORY                  

                 
      Big Mamou Works
Now Open Saturdays 10AM - 4PM

Unique woodworking done with consideration given to the
natural aesthetic and orientation of the wood grain.

Each piece is crafted, as it may have been hundreds of years ago, using century old tools to plane the wood and chisel the mortices.

A 17th century recipe of oils and resins are used to hand rub a durable yet attractive finish.

The Farm Store and Big Mamou Works

Open Saturdays 10AM - 4PM
Stop by on a Saturday or
text, email or call to
set up an appointment.
1985 Keech Rd. Branchport, NY
315-436-3136 sajgrabski@gmail.com
John and Stacey Grabski







SOLD
 
SOLD
SOLD
SOLD

SOLD

SOLD
SOLD

SOLD

SOLD

SOLD



SOLD


SOLD








SOLD

SOLD


SOLD

                                                              SOLD






Posted by

Ginger Beef

 



This is a really nice recipe that goes well with so many sides. Serve on rice, polenta or pasta! The Ginger and Lemon make for a really flavorful broth with zing! I used venison last night, but beef or bison would be fantastic!

Ginger Beef

Ingredients:

1 ½ - 2 lbs of boneless beef, venison or bison, cut into 1 ½ inch cubes

1 cup beef bone broth or beef stock, possibly a second cup

1 tsp ground coriander

1 tsp dried parsley

1 tbsp olive oil

1 tsp ground ginger

½ tsp medium to coarse ground pepper

¼ tsp ground red pepper/cayenne

8-12 cloves of garlic, cut into thirds

3 slices of lemon halved, only use 2 if super worried it will be two lemony

20 cherry tomatoes or 2 large tomatoes chopped or small can of diced tomatoes

 

I did not add any salt as the beef stock I used had salt included.

 

Serve over rice, polenta, pasta or vegetables.

 

Heat oven to 300 degrees.

Brown the beef cubes and place in an ungreased Dutch oven.

Add all of the ingredients and mix.

Cover and bake for 3 hours or until meat is tender.

Check at 2 hours and then check to see if you need more broth added.  You want a nice amount when the meat is done so you can put overtop your choice of carbohydrate.

Remove from oven when the meat is tender and easy to break apart.

 

Serve and enjoy!

Posted by

One Pot Chicken Curry

 


Ingredients:

 

1-2 tbsp. olive oil

1 onion sliced.

6 -8 chicken thighs with skin or 1 whole chicken cut into pieces.

2 tsps turmeric

2 tsps curry powder

1 tbsp red curry paste, or I substituted the 5 following ingredients:

 

1/3 tsp garlic powder

1/3 tsp coriander

1/3 tsp cumin

1/3 tsp chili powder

1/3 tsp ground ginger

 

3 to 4 fresh plum tomatoes or 2 cups fresh or frozen cherry tomatoes

      Or small can of whole or diced tomatoes

1 can unsweetened coconut milk

1 tbsp fish sauce or low sodium soy sauce

2-3 tsps. brown sugar

3-5 oz frozen or fresh spinach (thaw spinach if frozen before using)

Cilantro or Thai basil for topping (optional)

 

Serve with rice.

 

1.    Heat oven to 400 degrees F

2.    In a large sauté pan or large cast iron skillet, heat olive oil with a medium heat.  Add the onions and stir until the onions soften and begin to brown, about 4-5 minutes.

3.    Add curry powder, turmeric, curry paste, or spices listed instead of paste.  Stir until onions are coated in the spices, about a minute.  Add the tomatoes, can of coconut milk and an empty can of water (using the coconut milk can). Stir.

4.    Add the fish sauce (or soy) and brown sugar and begin to simmer.

5.    Add the chicken pieces and turn to coat.  Leave skin side up.

6.    Transfer pan to oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and meat falling off the bone.

7.    If the liquid reduces too much, add a quarter cup.

8.    Add spinach cook a few more minutes and then it is done.

9.    Spoon rice into bowl, top with chicken, sauce and cilantro or Thai basil.

10. Enjoy!!!

 

A great addition is cubed butternut squash and is a very good rice substitute if needed.

Posted by

Cured Egg Yolks!




Recipe for Cured Egg Yolks

Whisk together  1 3/4 cups of kosher salt with 1 1/4 cups of sugar.

Evenly spread out half of salt mixture in a 8 x 8 or size appropriate glass baking dish.

Using the back of a tablespoon, create 4 depressions in the salt mixture, spacing evenly.  Carefully place a large egg yolk in each depression.  

Gently sprinkle remaining salt mixture over the yolks and tightly wrap with plastic.

Chill for 4 days.

Preheat oven to 150 degrees. Brush salt mixture off of each yolk, then carefully rinse under cold water to remove any remaining salt.  Yolks will be semi firm, bright, and translucent.  Gently pat dry with paper towels.

Generously coat a wire rack with non stick oil and set inside a rimmed baking sheet. Place yolks on rack.

Dry out in oven until opaque and texture is like a firm cheese.  1.5 -2.5 hours.

Let cool. Yolks can be cured up to 1 month ahead. Place in an airtight container and chill. 

Enjoy on pasta, vegetables, in soups, and over beans are a few suggestions.
Share your creations on facebook or instagram with us!!!!!


Posted by

12 Ideas for using Top Round!!


Top Round is a cut of beef that often gets forgotten.  I have gathered
12 different recipes for this flavorful cut of beef!!!
Grass Fed Grass Finished Top Round will be on Sale 
at The Farm Store for the month of March, at $4.99 lb!!!
I hope you are inspired to try this versatile cut soon!! 

Use the links below to visit our Pinterest page 
for recipes and ideas!!

Beef Stroganoff
Crock Pot Tacos
Barbacoa Tacos
Use Top Round in your favorite Chili recipe, just 
cook until tender in your crock pot and add to recipe!
Or try this one!
Texas Style Beef Chili
Creamy Crock Pot Top Round Steak over noodles!
Beef Stir Fry
Marinated Grilled Top Round/London Broil Steak
Beef Rouladen
Milanesa de Carne (reminds me of chicken fried steak) !
Beef Braciole
Recipe here on blog!!
Or use in your favorite Fajita Recipe!!!

Posted by

Order Quiche or Frittata!

Taking Orders for Quiche or Frittatas!!
Order your choice, fresh baked quiche or frittata for pickup Saturday, February 29 at The Farm Store.
Choice available:
Bacon Cheddar Quiche -$11.99
Bacon Gruyere Onion Quiche - $12.99
Spinach Feta Mushroom Quiche -$11.99
Mediterranean Frittata - contains eggplant,
kalamata olives, red bell pepper, feta cheese,
spinach and mushrooms  - $15.99

Majority of the ingredients are Organic and we only
use Big Mamou No Soy Organic Eggs!!

Order deadline for Saturday pickup is Thursday Feb. 27, 9-AM.
Email sajgrabski@gmail.com, call 315-436-3135 or text message !
Posted by

Cookhouse Beef Braciole

What a hearty, wonderful winter meal! Beef Braciole made with top round or flank, or any cut you prefer!

Cookhouse Beef Braciole
Ingredients:
Top round steaks or Flank steak
Course salt and pepper
1 ½ cups of breadcrumbs
½ cup of milk (give or take)
2/3 cup of shredded Parmigiano-Reggiano
½ cup flat-leafed parsley
1 small onion, finely chopped
Pinch of red pepper flakes
EV olive oil
2 cloves garlic minced
2 tbsp butter
2 tbsp flour
8-12 crimini (baby portobellas) finely chopped
1 cup white wine (slightly sweet)
1 cup beef broth, or veal stock
1 rounded tbsp tomato paste
16-20 oz crushed tomatoes or tomato sauce

Directions:

1 Pound the steaks or flank in between 2 large sheets of plastic wrap until about ¼ in thickness, thinner is fine if you like.
2 Season meat with pepper and salt.  In a medium bowl, moisten the breadcrumbs with the milk.  Add the shredded cheese, parsley, onion, & crushed red to the bread crumb mixture, combine well.
Spread a thin layer of stuffing down the center of the meat.  Spread out but stay away from the edges of the meat.  Press lightly to pack the stuffing slightly.  Roll your meat so the grain is running the length of the rolled up ‘loaf’.  After cooking you want to be able to cut slices against the grain.  You can tie the loaf shut with butcher’s string or use toothpicks to hold your stuffed steak roll ups together. 
3 Set aside and heat a dutch oven over medium high heat.  Add oil and garlic.  Set your ‘rolled up loaves’ into the pan to brown. After meat is browned on all sides, remove the meat and add the butter to your pan.   Add the mushrooms and saute for about 4-5 minutes.  Add flour to the pan and cook for 1-2 minutes, then add the wine.  Stir well removing stuck bits that are on the bottom of your pot.  Whisk/stir in beef broth and tomato paste.  Let cook for a few minutes so the mixture can thicken.  Add in the tomato sauce stir and set your stuffed meat into this sauce.
4 Cook in oven with lid on at 250 degrees for 45-60 minutes.  The tomato sauce/gravy should be slightly thick and slightly carmelized on the sides of your pot.  Taste and adjust to your personal preference.  Maybe add more wine or beef broth ….
5 Remove pot and take the meat ‘rolled up loaves’ out and set to cool.  When cool enough, cut your strings off or take toothpicks out.
6 Serve pinwheel style slices on plate with your favorite mashed potato, polenta or pasta.  Top with your flavorful tomato gravy!  Enjoy!!! 

This dish is fantastic made ahead and reheated the next day or even 2 days later.


Posted by

Chicken in Milk?! | Jamie Oliver's recipe from his Happy Days with the Naked Chef Cookbook



This is a wonderful roast chicken recipe!!! Find it in Jamie Oliver's cookbook, Happy Days with the Naked Chef.  


Listed below as well and I recommend you watch the video!!!!



Jamie Oliver's Chicken in Milk recipe!

Ingredients

  • 1 x 1.5 kg free-range whole chicken
  • 100 g unsalted butter
  • olive oil
  • ½ a cinnamon stick
  • 1 bunch of fresh sage , leaves picked
  • 2 lemons
  • 10 cloves of garlic
  • 550 ml milk

Method

  1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
  2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
  3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
  4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
  5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
Posted by
New at The Farm Store ----- Local Organic Fed Rabbit!!!!
REASONS WHY YOU SHOULD EAT RABBIT MEAT!
Back in the 1940s and 1950s rabbit meat was as common for dinner as chicken is today. It is the meat that got many people and their children through the lean times of the Depression. So why eat rabbit meat now? Below you will find a few reasons why you should consider adding rabbit meat to your diet. 
Rabbit is one of the best white meats available on the market today.  The meat has a high percentage of easily digestible protein, and contains the least amount of fat among other meats. Rabbit meat is almost cholesterol free and therefore heart friendly.  Rabbit meat is rich in quality proteins and lower in calories and sodium.  It is an excellent source of vitamins, minerals and trace elements and also has an excellent balance of fatty acids.  Give rabbit a try today!! You will be pleasantly surprised!!




Posted by

Farm Fresh Eggs!





Farm Fresh Organic No Soy Brown Eggs

No Antibiotics
No Exposure to Pesticides or Herbicides
High Omega 3s
Fed and Managed Organically
Always Farm Fresh! 
Pasture raised chickens!


  

Five reasons to choose our Eggs
    We believe that it’s our obligation to see that our chickens thrive. They live a high quality life the way that mother-nature intended. They enjoy the freedom to run, pick grass, chase insects, eat worms, lie in the sunshine and scratch in the dirt.

  We raise several varieties of egg-layers including beautiful heritage golden Buff Orpingtons, Barred Rocks, Rhode Island Reds, Sussex and Australorps, just to name a few. They do not lay as many eggs as the commercial hybrid breeds however their eggs are rich in taste, color and texture.

  The eggs are absolutely fresh!  Commercial eggs can be many months old before they reach your grocer.

  We feed only high quality organic feeds containing no pesticide or herbicide sprayed. The grain is a no soy grain without food-additives, by-products, antibiotics or chemicals. Depending upon the time of year, the chickens are free to forage on an abundance of grasses and legumes, outdoors as long as the weather permits all day long!   Winter time they snack on dried green hay chaff.

    As reported in Mother Earth News- their egg testing project has found that compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, 
eggs from hens raised on pasture may contain:
  1/3  less cholesterol
 1/4  less saturated fat
2/3  more vitamin A
Two times more Omega-3 fatty acids
Three times more vitamin E and
Seven times more beta carotene
                        Read more: http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.aspx#ixzz1vbm7U4cA    
Hens raised outdoors on grass have 3 to 6 times more vitamin D than eggs from hens raised in confinement.  Vitamin D is best known for its role in building strong bones.  New research shows that it can also enhance the immune system, improve mood, reduce blood pressure, fight cancer, and reduce the risk of some autoimmune disorders. 

Big Mamou Organic No Soy Farm Eggs   
$5.50 per dozen
Small eggs $4.50 per dozen
Available at 
The Farm Store
Open Saturdays
10:00 AM - 4:00PM
Big Mamou Organic Farm
1985 Keech Rd.---Branchport, NY ----315-436-3135
Follow us on Instagram
sajgrabski@gmail.com      https://www.facebook.com/BigMamouOrganicFarm?ref=hl
Posted by
Subscribe to: Posts (Atom)