Premium Pasture-raised Meats & Specialty Products

Many customers have written to share their stories and praise of our beloved Backyard Birds and other great products.  Posted below are some of  the many comments we've received.  If you have a story to tell,  a favorite recipe to share, or if you just want to send us your story/praise, we always love to hear from our customers.  If you share it, we'll post it! 

Thanks again for your support. 

 Dear Pete & Jen:

I'm just writing to thank you for the wonderful food you're producing. I typically buy chickens from Bella Farms in NY at Lionette's Market here in Boston. But when I read about you in the Globe, I knew I had to try your chickens. I was not disappointed. As a chef, I've broken down my share of chickens and I must say that the chicken we had last week was the healthiest looking bird I've ever cooked. .... your bird had such beautiful skin, it could be a chicken model. The conformation was great and I could tell that it was raised and processed with care (where do you process your birds, by the way?) It was a true pleasure to prepare and cook.

Oh, and I guess I should mention that it was DELICIOUS, as you may be able to tell from the attached pictures. It roasted up beautifully and tasted just as a chicken should. I thought I'd make an occasion of our first Pete & Jen's chicken, so I bought some wild mushrooms and made a totally decadent wild mushroom and cream sauce to go with your outstanding chicken. The result was exactly what I'd want to eat for my last meal on earth.

I'm already contemplating what I'm going to do with our other two chickens, and regretting that I didn't find you in time to get any October birds. I plan on using those 5 lbs of gorgeous (yes, gorgeous!) chicken feet to make a rich stock for my Thanksgiving dinner this year. 

I look forward to eating your chickens for as long as you feel like raising them, and I definitely plan to turn my customers on to your delicious birds.

Sincerely, Elizabeth

Dear Pete and Jen,
  We had our September bird last week, a Grey Ranger. It was our first chicken from you, and  I was amazed at how delicious it was! I had to freeze it for two weeks before I had an opportunity to cook it, and I thought that might detract from the taste, but it was better than anything I've ever had. My mother used to buy freshly killed chickens when I was a kid, for special Chinese dinners, but this beat even those birds, and was amazingly moist and full flavored. 

Thanks.  Linda

Dear Pete and Jen,

  Your chickens are delicious. I bought three of your september chickens and we've had  two so far: everyone in our family, including my mother-in-law, who was skeptical that she would be able to taste the difference between your chickens and a bell and evans, agrees they are the best chickens we've ever tasted.  A. N.
 

Hi Pete and Jen,

   Thank you for our chickens.  We enjoyed picking them up and meeting you.  First, I must say that I have never cooked a chicken as badly as I  cooked this one.  I was late coming home and wasn't able to season it or even close it up!  After cooking it for awhile I went in to toss the potatoes around a little.  While doing this, I  pushed the poor bird out of the pan and right onto the bottom of the oven where it sizzled.  Worse yet, grease spilled all over the bottom of the oven and I had to cook the bird in grease smoke for the rest of its time.  Yuck, right?  well, no.  It was still one of the best birds I have ever had! It was tender and delicious with the most amazing cartilage. It's best described as "chestnut"... we loved it, too. Thank you.  Alex

Pete, Jen,

I cooked up the first capon tonight.  It was a most excellent bird.  I
did my usual thing of seasoning inside and out w/ salt and pepper, and
then stuffing the inside with a stick of butter and a little garlic.  
This time I threw in a lemon cut into quarters.  Truss.  Then on stove
top I roasted the wings and legs for 5 minutes on each side of the bird
(in butter).  Into the oven at 450.  Baste every 10 to 15 minutes.  
Total cooking time was about 1:15 until the joint reached 155.  The
white meat was quite moist and the dark meat also quite flavorful.  
Overall a fantastic bird.  The size was perfect for feeding company so
I'll make the second one for a few friends in the next month or so.

Thanks for letting us in on the action.  If you grow more of those I'm
definitely interested in them.

Keep up the good work.  I'll let you know how the rabbit goes, but
that'll probably be a few days (hopefully over the weekend). -cwl

Pete and Jen,

The egg yolks have been particularly golden and luscious lately, haven't
they? However, they caused some degree of consternation in our
household. I made a series of lemon tarts for the weekend, all of which
were dayglow yellow. My daughter, Katie, said suspiciously: "Mom - did
you put FOOD COLORING into the tarts?" I then had to assure all dessert
eaters that the eggs just came that way ...

Linda

ABOUT OUR PORK

Pete,

 I've been meaning to email you.  The pig is/was amazing, the fat was so firm and creamy (if that's possible). The flavor is great! ~ Peter McCarthy, Evoo Restaurant

Hi Guys,

I wanted to write and tell you that the pork we purchased from you is AMAZING! I grew up on a farm and haven’t had pork this good since my aunt stopped raising hogs – actually, I think your product is even better. We purchased the sampler pack this year but I look forward to ordering a half hog this next season (if I can convince some friends to split it). Thank you.  Sylvia

Hi Pete and Jen,