Back in the year of 2000, Amos Miller and his dad attended a meeting where Sally Fallon, president of the Weston A. Price Foundation, gave an excellent speech on the importance of eating healthy food which was the start of where we are today. We enjoy good ol farming the natural way. Our animals live outdoors on pasture eating the food nature intended, and we have shelter for them in the winter.
We hope you, as a member of our private club, can enjoy our large selection of fresh, raw dairy and 100% grassfed pasture-raised beef, plus fermented veggies, breads (some breads using soaked grains), and treats. We also carry the full line of fermented cod liver oils and butter oil by Green Pasture in Nebraska.
The dairy and beef are strictly grain-free. During the warmer months of the year they graze in the pasture supplemented with free choice kelp mineral and salt. During winter months they are fed high quality wet and dry hay. Currently the breeds of dairy cows are approximately 80% Jersey, 15% Holstein crosses, and 5% Lineback.
We are well in the process of converting our herds to the better old fashioned A-2 breed which produce superior, less allergenic dairy. We have quite a few local farmers helping us supply the demand for fresh cow milk and cream of which we share the same basic grain-free organic standards.
The beef cattle are mostly Red Devon and Angus cross-breeds.
GOATS and SHEEP
We dont have our own goat and sheep dairy, but the farms that help us out are local, and practice the same conscientious organic standards as we here on the Miller Farm. The lamb meats are the same.
All of the chickens are soy-free (no soy in their diet). The poultry is fed a balanced ration without needing to feed any soybeans. Our poultry are fed non-chemical corn, wheat, barley, oats (soaked in skim milk at times), as well as nutri-balancer crab meal and field peas. The ducks and turkeys are offered as either soy or non-soy fed.
Our hogs are fed a mostly milk-based ration of whey from cheese making, and oats soaked in skim milk along with some corn.
We try to keep veal in stock, but the cost of growing a fat veal is quite expensive due to the amount of milk they consume, therefore harder to justify profit. We do run out of veal and will substitute with beef unless you tell us not to substitute.
Most of the produce is locally grown and always chemical-free, including the popcorn kernels, and processed here on the Miller Farm.
We bake our own breads with sourdough and soaked grains, and are also considering sprouted grain breads which will be gluten-free. Our muffins are gluten-free and baked here in our bakery on the farm. We also make our own angel food cake and spelt noodles.