From Danny Rohrer:
Greetings from the farm. Tomorrow, May 7, will be the opening day of the West Frederick Farmer's Market. We will return to our familiar location behind the Potomac Physicians Building. Hours will remain 10 AM until 1 PM. If possible, please park in the Potomac Physicians lot. The owner of the Holiday Cinemas does not want any parking in their lot and has threatened to have cars towed if things get too bad. Please note that this threat comes from the property owner and not the people who operate the theatre, so there is no need to boycott the movies.
Most of your favorite vendors will be returning and we have added three new ones.
The market opening comes on Mother's Day weekend. Rather than fighting the crowds at a restaurant, why not prepare a gourmet meal at home using local foods? Early spring produce should include radishes, onions, salad and various greens, and asparagus. Market bakers will have breads and assorted pastries and desserts. There will be many types of flowers and plants for a centerpiece or gift. And for your dinner entree I will have a complete selection of the finest home raised meats anywhere.
Beef will include strip, ribeye, porterhouse, filet, sirloin, skirt, and flank steaks; sirloin tip, eye round, and chuck roasts; kabob cubes, stew cubes, ground round, and steak burgers. Pork will include baby back, country style, and spare ribs; boneless loin roasts, pork chops, boneless butts, bacon, and baked ham salad. I will also have 7 flavors of pork sausage. Lamb will include butterflied legs, boneless shoulders, kabob cubes, shanks, ground lamb, lamb sausage, racks, loin chops, arm chops, and sirloin chops. I will also have ham sandwiches and eggs.
Let's celebrate the start of the summer season by making the market opening a memorable one. I will be there, I hope you are too!
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Friday, May 6, 2011
West Frederick Farmers Market Opening
Friday, April 15, 2011
Fresh this Week from Rohrer's Meats
Greetings from the farm. I hope you remembered that I am taking this week off and that my next visit to Frederick will be Saturday April 23 when I will be delivering your Easter orders. I need to have your lamb orders by Sunday night since lambs will be going in on Monday. Legs of lamb can be butterflied, boned and rolled, or bone in. All other cuts of lamb will be available as well. You can also order either fresh, smoked, or country cured hams. If beef is your meat of choice, I can supply that as well. I will also have my complete product line that day. Please note that on April 23 I will be located in the regular market location, behind the Potomac Physicians Building. Hours will remain 10 AM until 12 Noon. Don't forget to place your orders and I will see you April 23. Danny Rohrer's Meats 301-432-8350 Dakarohfarm@aol.com
Friday, March 18, 2011
Fresh this Week from Rohrer's Meats
Greetings from the farm. I will be returning to Frederick on Saturday March 17. I will be at the Dutch Plant Farm from 10 AM until noon. I will have my full line of beef, pork, lamb, cheese, and eggs as well as Cornish hens. Also, the lamb sausage is available.
Hopefully I will be able to stay awake as I have not yet recovered from Wednesday night. I went to a brood cow sale in Winchester, VA. that night. Had I bought a cow or two, I would not have landed in this situation. I was ready to leave the sale around 9 PM when a cattle trucker asked what I was driving. There was a man who had purchased 15 cows that needed a trucker. Charlie asked if I could help him out and haul 6 head. I asked how far the haul was and he said around 100 miles. I really did not want to do it, but 5 years ago Charlie helped me out. Back then a friend and neighbor had purchased a herd of cows and asked me to help haul them. That roundtrip was just over 300 miles and took 7 hours to complete. The fact that Charlie helped me out back then save me 2 more trips. So I agreed to haul that load for Charlie on Wednesday.
I went to a gas station and topped off my tank, it only took 27 gallons. Then went back to the stockyard and got the cows loaded. My truck is tagged for a 10,000 pound maximum weight. The cows and trailer exceeded that so I had a too big load. We started up the road just before 10. We went through Virginia, into West Virginia, and crossed the river into Maryland. The roads were windy and hilly so we could travel too fast without jerking the cows around. We entered Maryland at Hancock and headed west on Route 68. Talk about hills, we had to go over Sidling Hill. I went up that mountain at 40 miles per hour so that my truck's engine would not be over worked. Having finally crested the hill, we started down the other side. I had to keep my foot on the brake to keep the load from pushing me too fast. Then there was the sign. "Runaway truck ramp." That was all I needed. I just imagined the load getting out of control and me having to head there. But I made it down the mountain with nothing more than warm breaks. We made it into Cumberland, then drove the rest of the way on back roads, top speed of 30. Now in Pennsylvania, we drove through Berlin and a few minutes later arrived at the farm. To reach the barn, we had to back in off of the road and go about the length of 2 football fields. In the dark. With me holding a flashlight and guiding Charlie, and then Charlie guiding me. And the edge of the driveway was full of obstacles. But we made it and got the cows safely unloaded.
Now ready to leave, Charlie thought we should take the main road rather than risk finding our way back the way we came. There was only 1 turn until we were on the main highway. Smooth sailing all the way into Grantsville where we picked up Route 68. The only thing was we were about 20 miles west of where we would have been if we had taken the back roads into Cumberland. But since we did not get lost, it was a success! Now nothing but major highways all the way back to Hagerstown, I finally reached my driveway right at 4 AM. I went straight to bed but the phone started ringing just before 8. That made for a short night for an old geezer like me. Tonight, being the night before market day, will be a long one as well.
Eat fresh, be well, and I will see you at the market. And if you need to wake me tomorrow, please do so gently, I'll be very happy to see you.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Thursday, March 3, 2011
Fresh this Week from Rohrer's Meats
Greetings from the farm. I will be returning to Frederick this Saturday, March 5. I will be at the Dutch Plant Farm from 10 AM until noon. I have some product in my freezer that I would like to move. I have an abundance of pork ribs which will be offered this week at buy 2 get 1 free. I also have a few turkeys which I will offer at 20% off. Weights are 12, 16, 20, and 22 pounds. These specials are good as long as my supply lasts, so it might be a good idea to order ahead.
I have some other "unusual" meats which I can bring if you ask in advance. I have beef heart, tongue, and liver; pork heart, tongue, and liver; lamb kidneys and liver; and chicken hearts, liver, and 1 pack of gizzards. These meats make good pet food as well.
Lamb sausage and Canadian bacon, popular products that I don't always have, are supposed to ready this week as well. Joan plans to make ham salad and red velvet whoopie pies.
Beef this week will include strip, ribeye, porterhouse, sirloin, skirt, and flank steaks; sirloin tip, eye round, and chuck roasts; steak burgers, ground round, stew cubes, and shin bones with meat. Pork will include boneless loin roasts, pork chops; spare, country style, and baby back ribs; boneless butts, ground pork, bacon, Canadian bacon, and a limited amount of pulled pork. Applewurst, maple, and country sausage are fresh while mild Italian, hot Italian, bratwurst, and sage are frozen. Lamb will include butterflied leg, boneless shoulder roasts, kabob cubes, loin chops, arm chops, racks, shanks, ground lamb, and lamb sausage. I will also have chicken wings, back/necks, Cornish hens, eggs, and cheese, including Caprikorn's goat's milk cheeses.
Eat fresh, be well, and I will see you at the market.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Friday, February 18, 2011
Fresh this week from Rohrer's Meats
Greetings from the farm. I will be returning to Frederick this coming Saturday, February 19, from 10 AM until noon. As usual, I will be located at the Dutch Plant Farm ion Baughmans Lane.
Some of you may remember that I will occasionally let a steer grow to a larger size. These more mature animals usually have more marbling and an even better flavor. I have one of those animals this week, he weighed over 1800 pounds and produced a carcass weighing 1131 pounds. Cuts from this big boy will include porterhouse, T-bone, ribeye, sirloin, flank, and skirt steaks; boneless chuck, sirloin tip, eye round, and clod roasts; brisket, shinbones with meat, stew cubes, steak burgers, and ground round.
Pork will include boneless loin roasts, pork chops; country style, spare, and baby back ribs; boneless butts, ground pork, and bacon. Hot Italian, bratwurst, and country sausage will be fresh while applewurst, mild Italian, maple, and sage will be frozen.
Lamb will include butterflied leg, kabob cubes, boneless shoulder roasts, Frenched racks, shanks; loin, arm, and sirloin chops; and ground lamb. I will also have chicken backs and necks for stock, eggs, and cheese.
It looks like tomorrow will be much nicer than my last visit to town. I hope to see you there.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Friday, July 2, 2010
Fresh this Week from Rohrer's Meats
With the nice weather this week I'm trying to bale hay. Hopefully I will still be in one piece and functioning well for the markets.
With the holiday this weekend you might want to get an early start shopping or also avoid the lines at the Frederick market. This is where the Friday afternoon market at Grace Community Church is an alternative. The church is located just west of Frederick on Alternate Route 40 next to Trout Liquors. Hours are 3 until 7 PM. At today's market I will start out with frozen meats. I hope to be back from the butchershop by 6 if you want fresh product for your holiday cookout. I will have a full selection of fresh beef, pork, and lamb when I return. I will also have the first sweet corn of the season and hopefully peaches as well. Everyone knows that the first local corn of the season tastes the best since we have been waiting for it since last fall. There should also be red raspberries, blackberries, squash and other vegetables.
My full product line will be available Saturday as well. Scenic View called to tell me they will have sweet corn and lots of peaches at the market this week. Every week new fruits and vegetables will be ripening making your farm market shopping experience more enjoyable.The Saturday market is open every week from 10 AM until 1 PM at 110 Baughmans Lane.
Enjoy the break from the heat and I hope to see you at the markets.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Friday, June 18, 2010
Fresh this Week from Rohrer's Meats
Greetings from the farm. Things are so busy here on the farm I need two of me to keep up. I have thought about asking the local veterinarians about getting myself cloned, but decided that might not be a good idea because most of you would say one of me is more than enough already.
Father's Day weekend has arrived already. And while dad would love a special dinner, he most likely would prefer grilling farm fresh meats at home rather than going to some crowded restaurant. I had extra animals processed this week to hopefully keep up with the demand. I will have my complete line of beef, pork, lamb, chicken, and eggs. A good supply of pulled pork has been made. English bacon is ready this week. Janet has started "jamming" so different combinations of strawberry jellies will be available.
For those of you wanting to avoid the Saturday market crowds or get an early start on the weekend, I am at the Grace Community Church farmers market every Friday from 3 until 7 PM. This is just a short hop away, along Alternate Route 40 just before Braddock and next to Trout Liquors. Frozen meats are available early, but I return with fresh meats by 6. We will also have red raspberries, black raspberries, sweet cherries, a few sour cherries, spring onions, and red beets. Sour cherries are in very short supply this year. This is a small market, but there are also baked goods, vegetables, and some crafts available.
Eat fresh, be well, and I will see you at the market,
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Friday, May 7, 2010
Fresh this week from Rohrer's Meats
Greetings from the farm. With Mother's Day being this weekend, I will have plenty of meats available for you to prepare her the best home cooked meal ever. Beef will include ribeye, strip, T-bone, porterhouse, sirloin, flank, and skirt steaks; eye round, boneless chuck, and sirloin tip roasts; stew cubes, ground round, and steak burgers. Pork will include boneless loin roasts, pork chops, spare ribs, country style ribs, boneless butts, and bacon. Mild Italian, bratwurst, applewurst, and sage sausage will be fresh while country, hot Italian, and maple will be frozen. Lamb will include butterflied legs, boneless shoulders, shanks, Frenched racks, loin chops, arm chops, ground lamb, and lamb sausage. I will also have whole chickens, cutup chickens, and eggs. Have a good week and I will see you at the market.
Danny
DAKAROHFARM@aol.com
Friday, April 16, 2010
Fresh this Week from Rohrer's Meats
I will be returning to Frederick on Saturday April 17. Location will be behind the Potomac Physicians Building on Baughmans Lane. Hours will be 10 AM until 12:30 PM. I will have my full line of beef, pork, lamb, chicken, and cheese. I will also have several special deals this week. Pork spare ribs have been accumulating in my freezer this winter. With grilling weather returning, I am offering them this week buy 2 packages, get a third pack free. I have put in 400 new laying hens in preparation for the market season, and they are producing like crazy. When hens first start to lay, the eggs are of the highest quality, but just not real big. This week I will be offering these eggs at 3 dozen(2 medium and 1 small) for $5.00. These offers are good while the supply lasts so it may be a good idea to preorder.
The market members met last week and selected the site for this year's market. Hopefully I will be able finalize the contract today and be able to announce the location tomorrow when I see you. The market will open in two weeks, on May 1.
Have a good week and I will see you at the market.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com.
Friday, March 26, 2010
Fresh this Week from Rohrer's Meats
Wednesday, March 17, 2010
Fresh this Week from Rohrer's Meats
Dakarohfarm@aol.com
Thursday, March 4, 2010
Fresh this Week from Rohrer's Meats
Greetings from the farm. I will be returning to the Dutch plant Farm this Saturday, March 6, from 10 AM until 12:30 PM. Most everything will be fresh this week, except for poultry and ground beef. Pork will include boneless loin roasts, pork chops, spare ribs, country style ribs, baby back ribs, boneless shoulder roasts, and bacon. Sausage flavors will be mild Italian, country, maple, sage, and applewurst. Lamb will include butterflied legs, boneless shoulder roasts, loin chops, arm chops, racks, cubes, and ground lamb. Beef will include strip, ribeye, sirloin, flank, and skirt steaks; chuck, eye round, and sirloin tip roasts; brisket, ground beef, steak burgers, and stew cubes. There will also be whole and cutup chickens. The only chicken portions will be legs/thighs. I will also have jellies, cheese and eggs.
It sounds like the weather will be downright balmy this weekend. While it might be a good time to be cleaning up the damages caused by the snow, take a break long enough to pickup some fresh, tasty meats. Eat fresh, be well, and I will see you at the market.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Thursday, February 18, 2010
Rohrer's Meats: Stuck in a Drift
Greetings from the farm. After a few snowy weeks, life seems to be returning to normal. I managed to make it through the snow without too much difficulty. My biggest problem occurred this past Tuesday. I had to get my donuts for Shrove Tuesday. I like the ones made by the bakery in Jefferson. I took the back roads on my way over the mountain. I had heard that Townsend Road had a 17 foot drift, so that is how I went. I didn't see anything near that big, but a loader and backhoe were removing snow from the road. To avoid this wait on the trip home, I left Jefferson by way of Old Middletown Road, thinking this was a major link between the two towns and would be no problem. After passing Bussard Road, only one lane was open. As I crested the hill, I was hoping no one was coming the opposite direction. But there was a large stake body truck coming the other way. And he could not make it up the hill. The truck started backing down the hill, only to back into a snow bank. Here he sat, unable to go forward or backward. The snow was 4 to 5 feet higher than my truck on both sides. 8 to 10 inches was on the road. Snow was blowing so much we could not see 100 feet in front of us. A call was placed to 911 asking for a county plow. We would shovel the snow from behind the wheels and try to get him going. Two of us helped by pushing. We would get the truck going, but it kept sliding deeper into the drift. Finally the plow arrived, but from the wrong direction, even though the caller told them to come from the Middletown end. After circling around the other way, they hooked a chain to the stuck truck and pulled it out. The driver then had to back up for nearly a mile to the nearest intersection. Two hours later, I was on my way home. The donuts did smell good, but I waited until getting home to try one. I guess it was because of the problems getting home, but they just didn't taste as good to me this year. Hopefully next year the roads will be clear when I go for my kinklings. Then I'm sure they will taste as good as I remember.
I will be returning to Dutch Plant farm this Saturday, February 20, from 10 AM until 12:30 PM. Pork will be frozen. I will have loin roasts, butts, ribs, pork chops, smoked ham steaks, bacon, and all flavors of sausage(country, hot Italian, mild Italian, applewurst, bratwurst, maple, and sage). Beef and lamb will be mostly fresh. Lamb will include butterflied legs, loin chops, arm chops, cubes, boneless shoulders, and ground. Beef will include strip, ribeye, flank, skirt, and sirloin steaks; boneless chuck, sirloin tip, and eye round roasts; stew cubes, and ground round. I will also have whole and cutup chickens, and legs/thighs. I will also have eggs and cheese. Saturday sounds like a heatwave is coming, with temperature over 40. Hopefully you will be ready for some locally grown meats and be able to make it to the market. Eat fresh, be well, and I'll see you there.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Friday, February 5, 2010
Market Closed for Snow
With the weather forecast being what it is, plus I have pneumonia, I will not be coming to Frederick this Saturday. If I get enough requests, I will reschedule for another day. Otherwise I will return to Frederick on Saturday February 20. Thanks for your understanding.
Thursday, January 21, 2010
Fresh this week from Rohrer's Meats
Greetings from the farm. After taking a week off to attend a conference and see our tax dollars put to use by Senator Byrd at the National Conservation Training Center, I'm ready to get back to the markets. I'll be at the Dutch Plant Farm Saturday from 10 AM until 12:30 PM. I will have my full product line, most of it fresh. Lamb will include butterflied leg, racks, loin chops, arm chops, shanks, stew cubes, shoulder roasts, and ground lamb. Pork will include boneless loin roasts, pork chops, spare, country style, and baby back ribs; boneless butts, bacon, and smoked ham steaks. Country, sage, and hot Italian sausage will be fresh while maple, applewurst, and mild Italian are frozen. I will also have frozen tangy and Carolina Barbecue. Beef will include strip, ribeye, sirloin, porterhouse, flank, and skirt steaks; sirloin tip, boneless chuck, and eye round roasts; ground round, stew cubes, and steak burgers. I will also have whole chickens, cutup chickens, and legs/thighs. There will also be cheese and eggs.
I will now be back to my regular every other week schedule until market season starts. I have been working on finding a location this week, but have no news yet. Eat fresh, be well, and I will see you at the market.
Danny
Rohrer's Meats
301-432-8350
dakarohfarm@aol.com
Saturday, December 19, 2009
Fresh this week from Rohrer's Meats
Greetings from the farm. I not sure if the weather forecasters are serious or if they just like to get people excited. But it might get interesting the next few days.
Last Thursday I had dozed off while watching television when I was wakened by a noise on my front porch. I turned the TV off and listened. It sounded like small hooves. Did Santa get confused and arrive early? Perhaps Mrs. Santa had been nagging too much and he needed to get away for a while. Or maybe he had too much eggnog at the workshop Christmas party and he became disoriented. But this was on my front porch, Santa should be on the roof. My next thought was maybe Santa's reindeer had escaped from their field. Being the caretaker of farm animals, I know all too well that they enjoy a little freedom on occasion. They are good at breaking fences, jumping over fences, finding an open gate, discovering an electric fence was turned off, or finding where a negligent driver drove through a fence. I knew that I needed to round up his critters before they strayed too far so he could get them home. Was I ever surprised when I opened the front door. It was a lamb! And 9 of her stable mates were at the foot of the steps watching. Then I remembered. When I feed these youngsters, they always crowd around the gate making it difficult to enter the pen. I step back and let a few of them come out before I go in. They then follow my back into the pen to enjoy their meal. Only this evening one curious critter followed the fence line in the opposite direction and stood there watching her friends eat. I knew that was no problem. I left the gate open knowing that sheep are social animals and don't like being alone. The stray would come back on it's own. I went on to do the rest of my chores, planning to stop back and close the gate on my way back to the house. But with me sometimes being absent minded, you know what happened. It was cold and icy that evening. I knew my babies would not stray far from the buildings. I decided to give them a night of freedom. A little while later, there was more of a racket on the porch. There were now six of them tap dancing on the wooden deck. I had counted enough sheep that night and went on to bed and was soon sound asleep. The next morning, all ten of the "wanderers" were back in their pen, gate still open, lying in the warm straw, waiting on their breakfast.
I will return to Frederick on December 24 from 10 AM until 12:30 PM at the Dutch Plant Farm. While I will be making Christmas deliveries, I will have my complete product line as well. Beef will include ribeye, porterhouse, strip, sirloin, flank, and skirt steaks; eye round, boneless chuck, and sirloin roasts; stew cubes, ground round, and steak burgers. Pork will include boneless loin roasts, pork chops, spare ribs, country style ribs, baby back ribs, bacon, smoked ham steaks, and pulled pork. I should also have all seven flavors of sausage. Lamb will include boneless shoulder roasts, loin chops, arm chops, racks, shanks, stew cubes, and ground lamb. I will also have whole chickens, cutup chickens, boneless/skinless breasts, legs/thighs, and wings. I will also have cheese, including the goat cheeses you bought at the market. There will also be eggs and jams. If you still need to order Christmas dinner, there is time. Some suggestions are fresh, country cured, or smoked hams; beef standing rib roast, boneless prime rib, filet, or sirloin tip; pork loin roasts and crown roasts; leg or rack of lamb; turkeys and turkey breasts.
Please have your orders in by noon Monday. I am doing three markets that day and need to know how to allocate product. While I do enjoy a good snow, I'm not sure I am ready for two feet of it this weekend. May your holiday season be the best ever and I hope your wish list includes fresh local foods. Eat fresh, be well, and I will see you at the market.
DannyRohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Friday, December 4, 2009
Fresh this week from Rohrer's Meats
Greetings from the farm. I will be in Frederick tomorrow with my full product line. I will be at The Dutch Plant Farm from 10 AM until 12:30 PM. I will have beef, pork, lamb, chicken, eggs, and cheese. After tomorrow, my next delivery day will be Christmas eve. So it is time to start thinking about those orders. Some possibilities include beef prime rib, standing rib, or filet; fresh, smoked, or country cured ham; pork loin roast or crown roast; leg and rack of lamb; or fresh turkeys. If you have any other requests, I might be able to handle those as well. Here is my winter schedule for those who did not get one. Hours will be 10 AM until 12:30 PM. Location will be the Dutch Plant Farm on Baughmans Lane in Frederick:
- December 5, 24
- January 2, 23
- February 6, 20
- March 6, 20
- April 3, 17
Don't let a little bit of snow scare you away tomorrow. Eat fresh, be well, and I will see you at the market.
Danny
Rohrer's Meats
301-432-8350
Wednesday, November 25, 2009
Fresh this week from Rohrer's Meats
Just a quick reminder that I will be at the Dutch Plant Farm Wednesday, from 10 AM until noon. I will have some extra product with me, including bacon and sausage. If you have any questions you can call my helper Becky at 301-514-7477.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
Thursday, November 12, 2009
Fresh this Week from Rohrer's Meats
This week at the market I will have my complete line of fresh beef, pork, lamb, and eggs. I will also have whole chickens, cutup chickens, boneless skinless breasts, wings, and leg/thigh portions.
Several weeks ago the Washington Post did an article about rose veal. The pictures of animals they were talking about were Jersey bull calves. There is not much meat on their bones. I have been doing something similar for several years. I use my Angus beef calves. They are allowed to run with and nurse their mother, eat grass and hay, and have access to grain as well. I also allow them to get a little bigger. This results in a fat calf with mild flavor and they always get rave reviews. If you still do not like to think about eating a calf, since these are bigger, one can call it petite beef.
I am having a calf processed this week. It always goes fast, so you should preorder. Cuts will be scallopini, cutlets, loin chops, rib chops, sirloin chops, shanks, boneless shoulder roasts, arm roasts, stew cubes, and ground. It always sells fast, so please order ahead so I know how to pack. Please get your orders in by Thursday night.
Hopefully the rain will be gone by Saturday. Have a good week and I will see you at the market.
Danny
Friday, November 6, 2009
Fresh this week from Rohrer's Meats
Greetings from the farm. For those of you looking for something to do this weekend, there will be a film festival in Shepherdstown, WV relating to conservation. Details can be found on their website, www.conservationfilm.org. There are at least four films relating to food, Food, Inc; Fresh, the Movie; Eating Alaska; and No Impact Man. I am hoping to finish early enough today to see Fresh, and Eating Alaska. I would really like to see No Impact Man but it is only showing once, and at a time I'm not available.
It is hard to believe that another market season is winding down and the holidays are approaching so fast. Thanksgiving is just around the corner so it is time to order your holiday meats. Again this year I will be selling fresh turkeys from Maple Lawn Farm. The Iager family has been growing and processing turkeys on their Howard County, Maryland farm since 1938. This is one of the highest quality turkeys you will find. Sizes can be from 12 to 40 pounds. You can also order a breast or dark meat portion.
For those who prefer ham, those will be available from my hogs. The selection will be fresh, smoked, or country cured. If beef is your meat of choice, that can be ordered as well. And for desert, my sisters can take care of that. You may order cakes, pies, cheesecakes, teabreads, or cookies. Pickup can be November 21, the final market day of the year, or Wednesday November 26.
As for the market tomorrow, I will have my usual product line of beef, pork, lamb, chicken, and eggs. As some of you know, I had some cutup chickens packaged by parts. I have boneless skinless breasts, legs/thighs, and wings. Everyone wants the breasts, so dark meat lovers, please help me out by purchasing the other parts. I also have pints of livers for anyone looking for those.
There may not be time to make pulled pork barbecue in the next few weeks. We went overboard this week so you can stock up. All three flavors, smokey, tangy, Carolina, will be available.
For those of you who have been asking for beef tenderloin, several roasts will be available this week. I also have a few other odds and ends in my freezer. I have ox tail, beef liver, tongue, and heart, and ground goat. Lamb sausage is back in stock. Please let me know if you are interested in any of these.
Please place your holiday orders soon. You may order online, at the market, or by phone. Please don't order by mental telepathy or smoke signals because my receiver is not always working properly. Eat fresh, eat local, be well. And I will see you at the market.
Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com
