05 December 2015
08 October 2014
Thanksgiving Turkeys 2014
Turkeys available for Thanksgiving and Christmas 2014!
Wedge Oak Farm's pasture raised turkeys are grown here in Middle Tennessee. They peck and stroll in the rolling hills and cedar glades of Wilson County. They are never fed antibiotics or animal by-products. Vacuum sealed and USDA inspected at a local poultry processor. $50 deposit to reserve your locally raised and processed turkey. We will do our best to get one just the size you choose. Let us know if you have special needs or concerns.
Thank you for your purchase and we hope you have a happy holiday!
Price based on size:
- Small 8-11 lbs. $ 60
- Medium 12-15 lbs. $ 80
- Large 16-18 lbs. $100
- Ex-Large 19 lbs. and up $120
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Name:___________________________________________________________
Address:_________________________________________________________
Email:___________________________________________________________
Home/Work Phone:_____________________________
Cell/ Mobile: _____________________________
Size prefered (circle one):
Small Medium Large Extra-large
Holiday (circle one):
Thanksgiving Christmas
Thanksgiving Pick-up Times & Locations (circle one):
West End Farmer’s Market—Saturday, 11/22/14, 9AM to 12:30PM
Wedge Oak Farm—Sunday, 11/23/14, 12:30PM to 2PM
Christmas Pick-up Times & Locations To Be Determined
Deposit paid : (choose one) cash, credit card, check#__________
Amount: _______________
Today’s Date:_______________
(Deposit subtracted from total and remaining balance due at pick-up)
Return completed form to:
Wedge Oak Farm 3964 Old Murfreesboro Road, Lebanon, TN 37090
Please email or call for details and availability: wedgeoak@gmail.com
Karen 615-766-3773 | Anne 615-4973434
11 September 2014
Wedge Oak Farm mentioned in Good Housekeeping's October 2014 issue
Wedge Oak Farm is pleased to be mentioned in Good Housekeeping's October 2014 issue. See the write-up on Mario Batali
and Jim Webster's new book "America: Farm To Table" on page 133 of the
print edition. And remember, if you'd like more information on how to
support your local farmers, please see the information provided on Our Markets page.
26 August 2014
Wedge Oak Farm named a 'favorite farmer' in Mario Batali and Jim Webster's "America: Farm To Table'" book available October 7, 2014
If you'd like more information on how to get a copy of the book, please see the information provided on our website's News page.
If you'd like more information on how to support your local farmers, please see the information provided on Our Markets page.
07 August 2014
16 July 2014
27 February 2014
25 February 2014
14 February 2014
26 January 2014
Make your own bacon at home
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10 October 2013
30 September 2013
27 September 2013
14 September 2013
18 June 2013
Wedge Oak Farm has Link Forty One Sausage and Bacon
We are pleased to be working with Link Forty One of
Chattanooga, Tennessee (aka the Scenic City) to make sausages and bacon
with our Wilson County pork.
They make it, as their logo states
clearly: “For the Love of Pig”
We have made the trip south several times to establish a relationship
with Milton and Tom (artisan sausage/ bacon makers). Their finished
products are good looking, good tasting and contain high quality
ingredients. Many of these are fresh depending on availability and
practicality. Their sausages are allergen free, except a bit of soy that
is an ingredient of the Potsticker sausage links.
Give this sausage a try! We have been tossing them into the oven, cooking in a skillet and cooking on the grill. They are just right for many occasions and easy and fast to cook. Some are spicy and others savory. The bacon is DELISH!
It is the best of the pork world... crazy mad
sausage/ bacon making skills, fresh and delicious spices and herbs, and
of course divine locally grown, pasture raised, antibiotic-free,
humanely raised Mangalitsa and Poland China pork from Wedge Oak Farm!
In stock at Wedge Oak Farm: 4 links per 1 Lb. pack
Brats
Mole (Chipotle peppers and a hint of cocoa)
Hot Honey (Sausage with Pepper Infused Honey)
Potsticker (do you like Asian Dumplings? We do!)
Kielbasa (savory and smoked)
Kolasz (Hungarian hog into Hungarian smoked sausage)
Finn (Italian sausage with fennel)
Baconage (decadence in link form = bacon and sausage blended into a link)
Breakfast Links
Don’t forget the BACON!
Need I remind you, "don’t forget the bacon"!
21 March 2013
26 February 2013
Wedge Oak Farm is Brining and Curing this time around!
Pork Chops and Bacon! Anyone can do it! You can do it!
March 9, 2013 4-8 pm
Come to Wedge Oak Farm for a hands-on adventure based on how to make bacon and prepare pork chops too. This class is suitable for beginners and the culinary accomplished. The class will include instruction on how to brine and cook pork chops and cure and smoke bacon. Both of which we will enjoy for dinner. This is a BYOB event.
You will go home with a sample of smoked bacon and bacon you have cured yourself, all of the instructions from Chef Gentry on the foods prepared, dinner and having had loads of fun!
Chef Gentry’s bio includes preparing meals for the James Beard Foundation in New York , Sous Chef at Nashville's Tayst Restaurant and Wine Bar, and currently Sous Chef at Otaku South will be instructing this lesson and preparing our dinner for the night.
Please call for more information: Karen 615-766-3773 or Anne 615-497-3434
Initiate registration with a return email: including your contact information and the number and names of participants to include. Class size is limited to 8 so make your reservation now.
$100 per person includes chef's instruction, take home bacon and dinner.
Due upon arrival or sent in advance via the mail.
You will have the knowledge and skills to make pork chops and bacon to please yourself and impress your friends and family!
We hope to see you soon!
Karen, Anne, and William
16 February 2013
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