Bear Butte Gardens
Our Farm Products
Organic Certified Vegetables
We try to grow all of the common vegetables and many uncommon vegetables. We grow many colors and many varieties. Did you know that a yellow tomato has different nutrients than a red tomato? We grow pretty vegetables and we grow knobby, ugly vegetables. What is important is the flavor and the nutrient value. Every year we try new varieties. We grow A to Z (arugula to zucchini). Gardening is about experimenting, failing, learning, succeeding--again and again. Depending on many variables, we may not get everything going every year and each year some vegetables grow better than others. That is the fun of gardening.
Each year we PLAN to grow all of the following vegetables: arugula, beans, beets, bok choy, broccoli, Brussels sprouts, cabbage, cantaloupe, carrots, cauliflower, celeriac, celery, Chinese cabbage, corn, cucumbers, eggplant, garlic, herbs, kale, kohlrabi, leeks, lettuce, melons, mizuna, mustard greens, onions, pak choy, parsnips, peanuts, peas, peppers, potatoes, pumpkins, radicchio, radishes, spinach, summer squash, Swiss chard, tatsoi, tomatillos, tomatoes, turnips, winter squash.
Organic Certified Vegetable Transplants
Bear Butte Gardens offers organic certified vegetable seedling transplants for sale in the spring! Seedlings are typically available between early May and early June, until we run out. Transplant sales period may be linked to weather conditions to help reduce customer transplant loss due to spring frosts.
We mix our own soil from all organic certified materials, and use it to create 2” square soil blocks. We utilize all organic certified seed and hand-seed into the soil blocks. Tomatoes, peppers, eggplant, and herbs are started under grow lights indoors, and then moved to our starter greenhouse to finish. Each transplant is growing in a soil block ready for planting to your garden or container. Please call or e-mail ahead to arrange a time to pick up transplants. These transplants are sold on a first-come first-serve basis.
Just $3.50 + 4% sales tax per transplant
Organic Certified Farm Fresh Eggs
We keep organic certified, heritage breed laying hens year round. They have a nice chicken coop with two separate outdoor “fly” pens. These gals produce between 2 to 20 eggs per day, depending upon a variety of circumstances -- but the average is generally over a dozen per day. Their diet consists completely of local organic chicken feed and our own organic garden scraps (e.g. unused, damaged, or imperfect garden vegetables, etc.).
$6 per dozen
Organic Certified Broiler Chickens
We only raise broiler chickens in the summertime. We usually have two or three batches of 20-30 chickens each. Each batch is staggered a few weeks apart. The first batch is usually ready in July.
We are very careful to purchase our chicks from reputable breeding operations. The chicks are shipped to us (via US Postal Service) when they hatch and we receive them within two days. We then raise the chicks on 100% organic certified feed, garden produce from our organic gardens, along with whatever they can forage (e.g. bugs, grass, etc.) on our organic certified farm. When young, the chicks are kept indoors, in safe enclosures, under heat lamps. When old enough, they are then raised in “chicken tractors”. Every couple of days the chicken tractors are moved to new, clean grass. Our livestock guardian dogs protect the chickens from coyotes, raccoons, etc.
We harvest the chickens ourselves, with very humane and conscientious methods, and in as clean manner as possible. The finished product is a whole chicken (minus head, neck, organs, feet, and feathers) ready for cooking. If picked up by customers on day of harvest, the chicken will be bagged and cooled, but not frozen. If picked up by customers after harvest day, the chicken will be frozen in a shrink bag.
$6 per pound + tax
Organic Certified Thanksgiving Turkeys
We raise Bourbon Red heritage breed turkeys. We will be offering these beauties just in time for Thanksgiving. Bourbon Reds are known for their superior tasting meat. We suggest you get your name on our pre-order list soon!
Our turkeys are raised entirely on our organic certified farm. Our breeding stock (one tom and two hens) were very romantic this past spring. They produced about 50 fertilized eggs! The eggs were taken from their nests and kept in an incubator until they hatched. When young, they were raised indoors, in safe enclosures, under heat lamps. When older, they were moved out to a “turkey tractor”. The turkey tractor gets moved onto new grass every day or two so the turkeys can forage and be on clean grass. When the turkey tractor started looking a bit crowded, the turkeys were moved to a much larger outdoor pen. We have a lot of predators about the gardens (coyotes, fox, owls, eagles, hawks) so we have to be very careful about free-ranging our poultry, but they do get supervised outings from time to time.
We harvest the turkeys ourselves, with very humane and conscientious methods, and in as clean manner as possible. The finished product is a whole turkey carcass (minus head, neck, feet, organs, and feathers) ready for cooking. If picked up by customers on day of harvest, the turkey will be bagged and cooled, but not frozen. If picked up by customers after harvest day, the turkey will be frozen in a shrink bag.
Available days before Thanksgiving
Ready for Thanksgiving dinner
Estimating 8-15 pounds per turkey
$7 per pound + tax
$10 nonrefundable deposit reserves your turkey
Balance due upon pickup
Grass-fed, Pasture-raised Beef (meat)
We purchase a handful of young, weaned steers periodically from local ranchers. In the past few years we've had Angus, Jersey, and Angus/Jersey mix. Once we get them, they are raised on our organic-certified pastures, get only our organic-certified grass and our organic-certified hay -- no antibiotics, no chemicals, no corn, no GMO feed. When raising cattle in this manner, it takes just a bit longer to get them to full weight. We find it takes about 18 to 20 months.
When a steer is nearing his full weight, we advertise to potential customers (via our FaceBook site, our newsletter, and/or this web site), and then take pre-orders and deposits.
We prefer to sell the beef by the "whole", "half", or "quarter". A "whole" beef is all of the meat from one steer. A "half" is 50% of the meat from one steer, and a "quarter" is 25% of the meat from one steer. Smaller quantities may be arranged by special order with adjusted price per pound.
Soon after receipt of the pre-order and deposit, the customer will be asked a series of questions about their cut and package preferences. For example, thickness of steaks, quantity of steaks per wrapped package (usually two or four), how many pounds of ground beef vs. steak vs. roast, if you want any organs (liver, heart) or soup bones, etc. Remember, these are only "preferences". If a steer is to be split between multiple customers, then Michelle will attempt to balance the preferences of all customers. If four separate customers are each getting a "quarter", there is still only one liver, so only one of the customers will get that. We require a $150 deposit to hold a quarter or half, or $300 to hold a whole beef. The deposit is subtracted off the total before sales tax. Payment in full is due upon pick-up of the beef from us.
Once a steer reaches full weight, we take it to a local meat locker. In the past, we have utilized Sturgis Meat Locker in Sturgis and Tri-County Locker in Newell (depending upon their available schedule). The meat locker will slaughter the steer and then hang the full carcass for aging for 1-2 weeks (to enhance the flavor even more). The butcher then processes the steer into individual cuts of meat.
The customer receives individually wrapped cuts of meat packaged in a box(es). Since this is a sizable quantity of meat cuts, most customers freeze it. A "whole" beef will often fill an entire chest freezer.
Available several times throughout year (whenever a steer reaches slaughter weight).
$6.50 per pound + tax based on hanging weight
Grass-fed, Pasture-Raised Lambs (meat)
Yes, yes. We know they are extremely cute. But... our lambs are conscientiously raised to provide healthy, high quality, great tasting meat for our customers. Lambs finished on grass have a much different flavor than lambs finished on grain. Our customers certainly prefer our grass fed lambs.
We acquire bum lambs (newly birthed lambs rejected by mother ewes) from local ranches. We bottle feed them by hand for several weeks until they can eat grass. They are on our organic certified pasture all summer. In the fall, if/when the grass is done and/or snow covers the ground, we feed them our organic certified hay. We have three livestock guardian dogs that live with the lambs and protect the lambs from predators. We do not use antibiotics or growth hormones on our lambs.
When the lambs are nearing 115 pounds (on average), we advertise to potential customers (via our FaceBook site, our newsletter, and/or this web site), and then take pre-orders and deposits. We prefer to sell lamb meat by the "whole". A "whole" lamb is all of the meat from one lamb.
Soon after we receive a pre-order and deposit from a customer, we ask a series of questions about the customer's meat cut and package preferences. For example, thickness of chops, quantity of chops per wrapped package (usually two or four), how many pounds of ground lamb vs. chops vs. lamb roast, if you want any organs (liver, heart), etc. We also ask if the customer prefers a larger or smaller lamb. We require a $75 deposit to hold a whole lamb. The deposit is subtracted off the total before sales tax. Payment in full is due upon pick-up of the lamb meat from us.
Once the lambs reach about 115 pounds, we take them to a local meat locker -- either Sturgis Meat Locker or Tri-County Locker in Newell. The meat locker will slaughter the lambs and then hang the full carcasses for aging for about a week (to enhance the flavor even more). The butcher then processes the lambs into individual cuts of meat.
The customer purchases a whole lamb and receives individually wrapped cuts of meat packaged in a box.
Available around November or December each year.
$7.00 per pound + sales tax based on hanging weight
We send our sheep skins to a professional hide processor in Pennsylvania. When these sheep hides come back, they are fabulous!
So soft, clean, and luxuriant! They make a perfect gift! Please contact us if you are interested. Sizes, colors, and prices vary.
We have a few honeybee hives and their primary purpose is to pollinate our garden vegetables. But, they also produce wonderful honey! We offer our honey bottled in pints and quarts, unfiltered, and absolutely raw (nothing added). When you purchase a jar of our honey you will likely get some pollen, propolis, and honeycomb on the top layer. You can chew this like chewing gum and then discard the wax. Your honey may also be a bit creamy in consistency.
Since bees can travel a few miles to collect pollen (potentially off our property), we do not certify our honey as organic. But, we make a large effort to provide a great habitat for our bees on our own (organic certified) property. We do not medicate our bees. When they need additional feed, we only feed them their own honey that we have reserved for that use. We do not feed sugar. Over the years, we have built an organic pollinator habitat specifically for our bees. In addition to our garden plants, we have planted a variety of trees, bushes, shrubs, alfalfa, and flowers that will bloom and produce pollen throughout the entire growing season. We also have pastures full of native wildflowers surrounding the hives. We are also very mindful of the water sources that the bees might utilize, and make sure there is good clean water available for their use.
Available late summer while quantities last
$10 per pint
$20 per quart