Brook Bound Farm

It's scape season!

I know some of you are wondering what scapes are. Here's the info:
🧄There are two main types of garlic; hard neck and soft neck. The hard neck garlic produces a main stem up the center which, if left untouched, will turn into the flowering seed part of the plant.
🧄 While the stem ( or scape) is still tender, we harvest them. Not only are they a perfect substitute for garlic, but cutting them from the main plant will enable the plants energy to go into the bulb production, not the scape.
🧄Scapes are completely solid ( not hollow in the center) and very easy to cook with. Chop them in a processor and use them the same way you would use a garlic bulb- they have the same amazing flavor!
🧄Made into pesto, sauteed, pickled, you name it! Scapes have a good shelf life if refrigerated, and retain their flavor well!

Grab some while you can- They are a late spring delicacy!
You can find them in our shop at brookboundfarmnj.com

Here's the moment so many of you have been waiting for! The Somers Point Market is back up and running Saturday, May 18th. One of my favorite places to be, and the lineup is looking even better than last year! ( You had me at waffle/ taco trucks) Pm me for more info!

Yes! We ARE delivering to Somers Point this weekend!
Place your order anytime before Thursday evening, and we will have it ready on Saturday at the Somers Point Mansion.
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Hey all! This week is our Brook Bound Farm delivery week at the SP Mansion! For those who are new to the page, here's the details:

🥕Order Mon- Thurs from our website brookboundfarmnj.com
🥕Min. $30 order
🥕 Pickup your order on Saturday at the Mansion from 11-12 ( in the lot on MacArthur Blvd)
🥕At checkout, choose "farm pickup" option, and add your address. ( That way we know your order is headed to SP)
🥕All our veggies/ meat are grown on our small family farm! We never use pesticides/ sprays/ hormones in any of our meats or vegetables.

SALE! Take 10% off all pork chop orders! ( Bone in or boneless) Sale ends this week, no limit or code required. 🥩🥩🥩

Thank you for supporting local farmers like us!
Rebecca & Matt
Brook Bound Farm

Whew, what a year! To say this year has been a rollercoaster is a pretty big understatement. We have seen major changes in our life, felt deep heartache and loss, and witnessed great blessings. Our connections to local communities has deepened tremendously this year.

One thing I am certain of is our commitment to farming. It's constantly reinforced in the conversations we have with our customers. I find it in the satisfaction of a beautiful cut of meat, or freshly harvested greens. There's so many things that continually remind us this way of life is a blessing despite the hard work.

While I don't know what this year holds, I know that this is where we are suppose to be.! We are so thankful for the support of our customers - It means SO much! Happy New Year!



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What better time of year for a sale on some of the favorite pork choices! Grab our holiday pork bundle and save 15% off the total retail. The holiday bundle includes:
1 smoked ham roast
1 thick sliced bacon
1 pkg of bone in pork chops (2 per pkg)
1 maple breakfast links
1 regular breakfast links
Shop here:
https://brookboundfarmnj.com/products/holiday-meal-bundle?_pos=1&_sid=645298ff9&_ss=r
Hurry! Limited quantities. 🌲

A HUGE thank you to everyone who bought a turkey from our farm! ( or through ) We received a tremendous amount of great feedback and are already planning for this coming year. Your support of our family farm means so much!

It was a really fun day at the Somers Point Mansion Christmas market! Pretty sure Viv ate her way through the day. There was just so much good food! ( Shout out to and for making the day extra delicious. 😍) I'm pretty sure some meat was sold along the way ...

We love our cool season carrots!

As I think about the significance of today, I can't help but reflect on God's provision over us this year.

Our family has seen some substantial changes: We've experienced heartache and great loss, and witnessed unexpected joys. We've adjusted from a part time farm into a full time farm.

Farming has stretched us. It's given us opportunities that we would have never encountered. It's equipped us with skills that we would have not needed before. Our family has built precious relationships with new communities.

Through all of it, the good and the bad, the hard and the good, God remains the same. His watchcare over us has never wavered. He has been faithful when we are not. We have been blessed abundantly in this life not because of what we deserve, but because of who He is.

Happy Thanksgiving to you and your family!

Part of our farming experience has always been the harvest of local deer ( and some from other states.)

There are many who hunt for the sport of a trophy deer, but for us the emphasis is on providing meat for our family. Our kids have grown up on venison, pork and chicken being their primary sources of protein. Here's what we've learned over the years:

🦌 Venison is much lower in fat content than beef (think one sixth the amount of saturated fat that beef has!) My body definitely has adjusted to eating a leaner meat- beef is so good, but not always good to me!

🦌 The flavor of venison varies depending on the area the deer are feeding in. I've never felt that out meat has any strong "gamey" flavor, but the deer harvested in more remote locations are definitely the best meat. Rather than browsing in commercially farmed fields or areas that have been treated with herbicides, deer that have been culled in unpopulated areas have a prime diet of untreated foliage.

🦌 Venison is NOT tougher than beef. It's really all about how you cook it. Salt brining the meat and cooking it low and slow does amazing things to tenderloin. ( Incidentally, meat soaked in apple juice or milk tends to mellow any strong flavors in the meat. I've never had to do this, but have heard recommendations from other sportsmen.)

Matt, the girls and I spent the other day processing a deer. We cut the larger pieces into steaks and roasts, then bone out the remaining parts into cubes which are run twice through a meat grinder.

We've found our favorite way to process the meat is to add our jalapenos, bacon ends and cheese. It makes phenomenal burgers. ( And has ruined us from going out to eat at burger joints!)

One larger deer yield about 30 quarts of burger, and roughly 20 more bags of roasts/ steaks. We are so thankful for the meat that will feed our family for the year.

Can't wait to see you!

Today was the last harvest of the potatoes. It was prime time since the ground was not too wet (Matt uses a single row harvester, and soil that's overly saturated doesn't shake off potatoes nicely) Also, this week it is expected to hit below freezing temps at night.

We have overwintered potatoes in the past and they can withstand freezing temps provided they have ample mulch covering them.

This year looks like we are going to sell everything we've grown, which has been a huge blessing. We are really thankful for farmers that are willing to collaborate with us, like

October is prime time for garlic planting! Why ?
🧄 Garlic needs to be planted in the fall in order to avoid allium leaf miners, a pest that appears in May / June, and again in September.
🧄Hardneck garlic ( the variety that produces scapes) needs 4-6 weeks of cold weather in order for bulbs to develop. (Softneck can handle the warmer growing temps, however, and is used often in the south!)

Here's our process:
🧄Ground is prepped using cardboard/ compost or tilling the soil.
🧄Garlic is then planted in the compost. (Rows are roughly 10" apart, garlic bulbs are planted in 6" distance)
🧄The beds are covered in a heavy layer of mulch to prevent weeds. There are several affordable options: pine needles, straw, leaves....

Beds are ready! We anticipate scapes being ready to cut in June, and our garlic harvest to take place around 4th of July.

If you haven't gotten yours planted yet, there's still time. 🧄🧄🧄

A quick shout out to all our friends from ( and new friends!) who stopped in to grab their orders. It was so nice seeing you again! Our Somers Point delivery will be offered every other week. See you next time! 🍁🍄🥦🥬🥩🍗

This past November, we lost our bestest farmgirl, Sadie. She was the greeter, the one that would welcome anyone coming to pick up their order. Without a doubt, she made the worst guard dog, as everyone was her best friend. (Second pic is baby Sadie 😍)

The void left behind on our farm was just unmistakable. It just didn't quite feel like home without her. So last month, we took the leap and found another sweet golden!

Meet Massey ( named after the tractor, of course) She's ridiculously mellow, incredibly sweet and so much like all our favorite parts of Sadie. She waits at the top of the bilco for us, sleeps in Sadies favorite napping spot, and loves loves loves belly rubs. 😍

There's a piece of our farm that will never be replaced by Sadie, but Massey has found a way to worm her small wiggly body into our hearts. What would a farm be without a farm pup. ❤️❤️❤️