We now offer honey!
We love our bees! We typically maintain 4-5 hives. Honey harvest time is in late summer, and the amount of honey we take from the hives and offer for sale depends on how much nectar the girls — all of the worker bees are female — have been able to collect and convert to honey during the "honey flow," the period when many flowers are in bloom. When determining how much honey we can remove, we have to factor in how much each colony will need to get through the winter and early, pre-bloom spring. To make sure we have honey on hand for sale, just give us a call (865.717.6222) or send us an email (bmiller@wingedelmfarm.com).
Seasonal FRUITs & vegetables
Interested in making your own wine or jelly? We grow muscadines and scuppernongs, as well as a variety of other fruits. And, thanks to the hoop house we erected in fall 2016, we also have expanded our offerings to include seasonal vegetables, which include everything from tomatoes and peppers to lettuce and mustard greens. Contact us to determine what we have for sale from one season to the next: 865.717.6222 or bmiller@wingedelmfarm.com.
about our meat
WINGED ELM FARM has meat available at certain times throughout the year. To learn more about our meat or livestock-raising practices and philosophy, to get prices, or to place a deposit, please contact us at bmiller@wingedelmfarm.com or 865.717.6222.
The meat processor we use most often is Blankenship Farms Meat Processing in Calhoun. The Blankenship facility is clean, the staff and setup very professional. If you purchase from Winged Elm, you will work directly with the processor — though we are more than happy to give you our personal recommendations — to choose the cuts you want, of the thicknesses and weights you specify. Typically, you can expect to pick up your purchase from our farm in Roane County.
Read on to learn more about our meat as well as our philosophy. Meanwhile, thank you for considering a purchase from Winged Elm Farm:
The meat processor we use most often is Blankenship Farms Meat Processing in Calhoun. The Blankenship facility is clean, the staff and setup very professional. If you purchase from Winged Elm, you will work directly with the processor — though we are more than happy to give you our personal recommendations — to choose the cuts you want, of the thicknesses and weights you specify. Typically, you can expect to pick up your purchase from our farm in Roane County.
Read on to learn more about our meat as well as our philosophy. Meanwhile, thank you for considering a purchase from Winged Elm Farm:
HOGS. Whether Berkshire, Tamworth, Large Black, another heritage breed, or a cross, our feeder pigs are raised — most of them birth to barbecue — in a similar tradition to hogs grown in the South 100 years ago. They live outdoors, in paddocks and in the woods. They do not live in tight confinement or on concrete floors, and they do not wear nose rings to keep them from digging. We raise our pigs the way we do not only because it is more humane, but also because it produces a healthier, better-muscled meat with a layer of fat sufficient enough to make it flavorful. We sell our pork by the side (half) and whole. We also occasionally offer USDA-inspected cuts and hot/mild sausage.
LAMB. We finish a number of meat lambs each year for our customers, and they are grown exclusively on pasture. Over the past few years, we have gotten back into keeping our own small flock of Katahdin and Dorper sheep. That means we are not only growing out lambs, but we're also raising them start to finish here on the farm. The proof that our method works is in the meat. Lamb is sold as a whole carcass only. (We also periodically have live lambs to sell as breeding stock.)
CHICKEN. About once a year we raise a group of day-old chicks to broiler/fryer weight (4-6 lbs.). The birds are a White Rock-Cornish cross from a well-respected hatchery. They are fed a diet of unmedicated starter-grower — no antibiotics — and are moved outdoors from the brooder once they begin to feather out. Our chicken is sold only as a whole, frozen bird.
BEEF. We occasionally raise one or two grassfed steers. When we say they are grassfed, we mean it. They receive no grain, no maintenance antibiotics, no hormones, and no chemicals. The benefit of pastured production is a happier, healthier cow. You'll find our meat to be well muscled and marbled and, consequently, great tasting. When we offer beef, it's available as a quarter, half, or whole.
LAMB. We finish a number of meat lambs each year for our customers, and they are grown exclusively on pasture. Over the past few years, we have gotten back into keeping our own small flock of Katahdin and Dorper sheep. That means we are not only growing out lambs, but we're also raising them start to finish here on the farm. The proof that our method works is in the meat. Lamb is sold as a whole carcass only. (We also periodically have live lambs to sell as breeding stock.)
CHICKEN. About once a year we raise a group of day-old chicks to broiler/fryer weight (4-6 lbs.). The birds are a White Rock-Cornish cross from a well-respected hatchery. They are fed a diet of unmedicated starter-grower — no antibiotics — and are moved outdoors from the brooder once they begin to feather out. Our chicken is sold only as a whole, frozen bird.
BEEF. We occasionally raise one or two grassfed steers. When we say they are grassfed, we mean it. They receive no grain, no maintenance antibiotics, no hormones, and no chemicals. The benefit of pastured production is a happier, healthier cow. You'll find our meat to be well muscled and marbled and, consequently, great tasting. When we offer beef, it's available as a quarter, half, or whole.