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What's in your box this week and more.
Posted 12/22/2017 10:08pm by Tim and Roberta Shikles.

We hope you are ready to celebrate a joyous Christmas. We are ready with  two new grandbabies born in the last 6 weeks and a big move from our home to her own for one daughter. We've had an eventful winter so far and if you follow us on facebook you may have seen some of what we've been doing.

Some have been inquiring about our CSA program for 2018. After a lot of thought and prayer, we have decided not to offer produce shares for a fifth year although we plan to continue to raise produce to sell at local farmers markets.

This was not an easy decision as we have met some wonderful people and enjoyed providing good healthy fresh produce to families in our area. However, always having the right amount or same numbers of certain produce each week was difficult and stressful. At farmers markets we can just take what ever amount we have available. It is a common dilemma for CSA farmers who start out with great intentions but realize that with all the unpredictability of farming, it isn’t practical.

We do hope you will remember to look for us at local markets. When we know for sure which ones and what days you can find us, we will let you know. As for Burris Fork Farms beef, pork and chicken, it is always available on line year round for scheduled pick-ups in Jefferson City or at the farm. We will also continue to have a freezer full of meat at the markets. Special arrangements can often be made for local pick-ups if you give us a call.

Again, we wish you and your family a very merry Christmas and we hope to see you this summer!

Tim and Roberta Shikles

(573) 645-3767






Posted 9/28/2017 12:34pm by Tim and Roberta Shikles.

Tonight is the last CRMC Farmers Market for the year. We will be there with tomatoes, okra, peppers, a few blackberries and cherry tomatoes as well as a freezer full of beef, pork and chicken. We are out of KC and rib steaks but have some of everything else, including ground beef, beef roasts, stew meat, sirloin, bacon, 3 kinds of sausage, pork chops, ribs and roasts, ham and whole or cup-up chickens. We even have a few ham hocks (great for cold weather to make ham and beans), bacon ends and beef liver. See you there between 3:15 and 5:45.









Posted 9/18/2017 2:53pm by Roberta Shikles.

We are thankful for the much needed rain although just a week ago Tim commented that, had it been this dry earlier in the year, we could have had much more success with the produce. So many people say to us "I bet your garden is doing well with all this rain." But if it doesn't come at the right times, we'd just as soon water. But, none the less, we are glad to see the rain now and know many farmers with a lot of field crops are, too.

We've learned a lot this summer attending the extra farmer's market. The smaller slower market at CRMC is still our favorite and works well for the little bit of surplus produce we sometime have. However, the Cole County Market at the Capital Mall exposed us to many new people interested in purchasing local meat. When school starts, both markets slowed down considerably and since we will not be butchering again until the end of October so that we can begin the winter meat shares in November, we may be skipping out on a few markets because our meat supply is getting low except for what is due our current members next week. What meat we have will be on the web site for ordering, as well.

Tim picked up 1000 strawberry plants on Friday and spent most of the weekend getting them in the ground. So, I guess you could say we are already getting ready for next year and there is so much to do in between. Of course I'm thinking of getting two new grandbabies and helping a daughter move while Tim is thinking of cleaning up gardens, trimming black berries and raspberries and covering some crops with straw for winter.

Tomorrow your produce box will contain: okra, pumpkin, green peppers, sweet potatoes, squash and a beautiful mum

Tomorrow your Meat shares will include: KC Strip steak and bacon

Some of this week's meat shares have an extra cut due to your running totals for beef or pork being low.  Next week's content will be determined by those totals, as some are needing more pork and others beef.


Posted 9/11/2017 2:43pm by Roberta Shikles.

Several weeks ago we had a surprise visit from the Department of Agriculture. They wanted to talk to us about our meat, look at our labeling and check out our freezers. Of course, everything met all the requirements they were looking for and we ended up having a very informative conversation.

Not speaking negatively about any local or even chain grocery store or their practices, some interesting things about store meat was mentioned. Things that I am not sure I wanted to know. Even worse, we learned that those things are NOT considered wrong. You may be interested in reading this article and knowing that this is one of the things we learned that the government is fine with. Why Think Twice About Your Ground Beef

While our beef may not be ground daily, it is frozen FRESH from one cow.  It hasn't been in a grocery cooler as a steak or roast for several days until the expiration date, then ground with all the other about to expire meat and slapped with a new label as ground beef with another expiration date.  YUK.  Our little visit helped me appreciate my home grown meat that comes from one healthy animal all the more!

In your produce box this week: tomatoes, pumpkin, okra, spaghetti squash, jalapeno peppers, green bell peppers, zucchini

Half Meat Shares: ground beef patties, chicken

Full Meat Shares: ground beef patties, chicken, sausage links

All Shares Next week: KC Steaks, bacon  

NOTE:  In the next 2 weeks you may have an extra item if you are running low in beef or pork weight.  Most half shares are running good, a few full shares are light.

Posted 9/4/2017 1:37pm by Roberta Shikles.

Hope everyone had a good Labor Day weekend.  I still haven't gotten used to holidays being just like any other day since I've "retired."  (Did you hear the sarcasm?  Women don't retire but farmers don't either so I shouldn't complain.)

We are not very happy about the green beans this week.  Tim and I have decided all the grasshoppers from the entire farm have had more than their share and should be tired of them by now.  They will get picked tomorrow and we will give you extra in case you decide to do like I will do, which is to break off anything with holes and use what I can. 

This week in your produce share you will also be getting:  Spaghetti squash, bell peppers, tomatoes, cucumbers, and egg plant

This week meat shares: pork chop, beef roast, ham

Next week half meat shares: ground beef patties, chicken

Next week full meat shares:  ground beef patties, chicken, sausage links

Posted 8/28/2017 12:04pm by Roberta Shikles.

You may have seen that we are beginning to advertise our winter meat share program.  The butcher gets busy during deer season so fall planning has to be made early.  We plan to begin deliveries in November.

We have shortened the winter share and will be delivering every other week.  Over a period of 16 weeks, you will get a total of 68 pounds of a variety of meat: approximately 28 lbs. of beef, 20 lbs. of pork and 5 naturally grown chickens. (BEEF and CHICKEN only shares available as well.)

Based on dietary guidelines, we are talking about 180 or more individual meat servings. Depending on your family's meal preparation preferences it could be much more. That's over 11 servings of meat each week for 16 weeks. We deliver 8+ pounds of meat to your home or place of employment on the same day every other week in a numbered thermal bag.  

We know how difficult it is to pay for this very large amount of meat all at once. That is why we will gladly accept 3 payments of $150 after an initial $60 (due by Sept. 15) to reserve your membership, $30 of which will be refunded to you at the end of the winter meat program if both your thermal bags are returned in good condition. Your total cost will only be $480. Pay in full by September 15 and get 5 extra pounds of meat in your shares.

We are a small farm and will only accept a limited number of members. So hurry to our on-line sign up/agreement form and then to purchase for on-line payment. A pdf version to print can be found here.

Remember,  we're not just talking about any old meat you pick up at your local grocery store that maybe, if you are lucky, came from some place in the USA. We're talking high quality, locally raised and pastured, vacuum sealed, State inspected, frozen fresh delicious meat. Some of the best tasting beef, pork and chicken you'll ever taste! 

If you have any questions, we would be happy to talk to you personally, or you can e-mail or text either of us, as well. We look forward to hearing from those of you who, like us and many others, know that the healthiest and best way to eat is local!

This week's produce:  carrots, okra, green beans, peppers, squash, green tomatoes, cucumbers

This week's half share meat - ground beef, sausage, ham hock  (maybe some bacon ends to go with the green beans, too)

This week's full share meat - chicken, ground beef, sausage, ham hock (maybe some bacon ends to go with the green beans, too)

 Next week: pork chop, beef roast, ham


Posted 8/21/2017 9:06am by Roberta Shikles.

I try to stay away from issues in the news because I figure you are as sick of hearing the same things over and over again as I am.  However, the events of the last two weeks (I'm am not talking about the eclipse although it was pretty awesome) warrant being discussed.  I am talking, of course, about the destruction of public property going on across the US.

Vandalizing used to be a crime and arrests would used to have been made.  Isn't our government supposed to be set up in a way that if a group of people are unhappy about something, they can CIVILY ask for a change and as we see how the majority of citizens feel, changes can be made?  Don't get me wrong, I don't agree with the way the "other" side has handled themselves either and I really don't like the way ALL conservatives are being labeled as neo Nazi or ALL liberals as radical US haters. I thought labeling was not politically correct?

Regardless of what side you take on the issues or, like me, are someplace in the middle, I hope we can agree that this country needs to be in fervent prayer now more than ever.  I have four grandsons, another grandson and granddaughter on the way.  I don't know about you, but I'm thinking of their futures.

I'll get off my soap box and lets talk about produce and meat.  Last week's box will probably go in the books as the best week for 2017.  But we hope to have more great boxes.  Meat members can look forward to more great beef, pork and chicken, as well.  We will be offering winter meat shares soon.

This week your box will include:  butternut squash, cucumbers, okra, peppers, carrots, tomatoes and maybe a surprise or two.

Meat share will include:

Half share - ground beef, pork roast

    Next week - ground beef, sausage, ham hock

Full share - ground beef, pork roast, ham steaks

    Next week - chicken, ground beef, sausage, ham hock


Posted 8/14/2017 1:04pm by Roberta Shikles.

Tim is trying to get some extra things done this week while Collin is still here. They've been making beds and laying the plastic rows for raspberries which we hope will begin bearing next year.  

I am still working on getting some of our new beef and pork cuts listed on the web site but hope to get everything listed out there soon for orders. We are not carrying some of the bigger cuts (like pork and beef roasts or briskets) and less popular cuts (like beef liver, pork neck bones, bacon ends) on the truck for farmer's markets because we don't have room in the truck freezer. However, we will make room to deliver any meat our members want delivered with their produce or meat shares or pre-orders from others to pick up at the markets. You can see everything at Burris Fork Farms Meat.  Anything meat you don't see but would like, contact us--maybe we have it.

Produce in your box this week:  tomatoes, cantaloupe, sweet corn, spaghetti squash, peppers (variety), carrots, watermelon

Meat this week

Half Share:  Chicken, Beef Steak      

Full Share:  Chicken, Beef Steak, Bacon

Meat next week

Half Share: Ground Beef, Pork Roast

Full Share:  Ground Beef, Pork Roast, Ham Steak


Posted 8/7/2017 9:04am by Roberta Shikles.

As we get into August, as usual for this time of year, getting to and picking the produce starts getting a little difficult due to tomato stakes leaning from the weight of the produce and profusely vining cucumbers and squashes that need to be carefully stepped over. Not to mention, when not using herbicides to keep the garden clean, those pesky weeds that aren't right next to the plants preventing them from producing, get overlooked for too long until they finally are an eye-sore and need to be walked around rather than on.

Last night I was reminded of a very interesting change to my vocabulary that I am going to try to remember to make, especially when it comes to harassing Tim about what I have recently been referring to as THE JUNGLE a/k/a the gardens. The writer of the piece I was reading suggests changing one word in a very common phrase we use daily. Rather than saying "I have to …" say "I get to…."

For example "I get to go to work because I am blessed to have a job."

"I get to clean my house because I am fortunate to have a home."

"I get to discipline my child because I'm so thankful I have a healthy child to raise."

"I get to care for my elderly parent because thankfully I still have him/her to care for."

In my case, regarding the garden, I can say "We get to go to the jungle to pick delicious produce because we are blessed with fresh food to prepare, eat and share with others." I guess if I really try I can replace "jungle" with "garden."

This week in your produce box you will find: cucumbers, tomatoes, okra, sweet corn, zucchini, watermelon, and a variety of peppers

Meat shares this week will have: stew meat, brats, pork steak

Next week: Half Share- Chicken, beef steak

Full Shares- Chicken, beef steak, bacon  

Posted 7/31/2017 11:44am by Roberta Shikles.

The last two weeks I've been trying to save some surplus produce for winter.  It seems like it all comes at once.  I've been canning pizza sauce, spaghetti sauce, salsa and blackberry jelly while the dehydrator is drying green peppers (we love these for sprinkling on pizza, eggs, meat).  Soon I will do all kinds of pickles.

This winter will be mine and Tim's first ever without one of our daughters living with us which makes me wonder if I really need all this food.  Our middle daughter, Brittany, will be moving into her own home equipped with the things her disabled son needs.  He suffers from seizures and she knows feeding him store bought preserved food has been a trigger.  So, I plan to share anything they will eat.  With the other two daughter's families growing, I am sure we won't have any problems using anything I get canned, dried or frozen!  And, I enjoy doing it.


This Week's Produce:

peppers, tomatoes, zucchini, cucumbers, okra, blackberries and butternut squash

Meat Shares

Full: ground beef patties, ham steaks, chicken

Half: ground beef patties and ham steaks

Next week: stew meat, brats, pork steak