San Francisco: Castro/Mission


San Francisco: Castro/Mission

Members: 176
Latest Activity: Dec 8, 2016

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Comment by Brent Lew on May 1, 2010 at 8:15pm
Somewhat Random: Does anyone know if the food-safe vacuum wrapping that butchers use is typically heating safe for sous-vide cooking?
Comment by Steve Kistler on March 12, 2010 at 1:34pm
We are taking orders now for our grass-fed and finished beef that will be ready for pick-up (possible delivery) in early June. We finish our beef on grass located on the ranch 10 miles west of Jamestown. This year is shaping up to be an exceptional feed year which will produce a better marbled finish. All our beef is hormone and antibiotic free and raised only on our open pastures. Our website should be up and running soon . You can call Steve or Jeannie @ (209) 984-5600 for more info or to place an order.
Comment by Godfrey Family Farms on March 9, 2010 at 12:10pm
Godfrey Family Farms has a scheduled egg delivery on Saturday, March 13. Farm-fresh, brown eggs are $5/dozen. Email to order and confirm pick up time, speech @ Our hens are always on pasture with supplemental grains. You can see our farm at

Can't make it this weekend? We have scheduled deliveries the second Saturday of each month.

We may still have some guinea fowl available at $4.50/lb. If you are interested, please contact me.

We will also have chickens available soon. April possibly, definitely by May.

Finally, we have new openings in our meat CSA. Get 15 lbs of pasture-raised meats each month, and support a small family farm.
Comment by Tommy on March 9, 2010 at 11:33am
i'd be interested in sea food too
Comment by Brent Lew on March 9, 2010 at 11:30am
Fish? I love the variety here but I haven't seen/heard about any local fish CSA's. (Sustainable). Boston (has at least one ).

Lets ignore the 'is fish meat?' debate.
Comment by Nicholas & James Chapel on January 16, 2010 at 9:47am
Comment by Nicholas & James Chapel on January 12, 2010 at 8:23am
CHAPEL FARM is delivering WATER BUFFALO MEAT to SF Groups on Saturday Feb 6th to your home. Email us: for list of cuts & info on Chapel Farm and Water Buffalo meat
Comment by Shelly's Farm Fresh Eggs on December 23, 2009 at 9:52am
Hello, I'm new to this group. I run our small family farm in Brentwood (Contra Costa County) and raise hens on pasture for eggs. This last spring I started at the new Castro Farmers Market on Market and Noe. I have continued delivering eggs to a local business for the winter. If you are interested in getting more information contact me at
Comment by David Barzelay on December 15, 2009 at 4:08pm
I went through my goat pretty quickly, and I have to agree with Ian. It was excellent goat, and if you've never had goat it's a treat. The flavor is a unique mix of lamb and pork, with the color of the meat more white than lamb. Goat fat is extremely solid at room temperature, which means it works very well for grinding or making sausages. I made a goat merguez that was awesome. But don't think it's only good for grinding and stewing. The prime cuts are amazing. Rack of goat, goat tenderloins, and goat shanks all made awesome dishes. Tender, with tons of flavor.
Comment by Ian Wilkes on December 15, 2009 at 3:10pm
I'm still using up the last one I got, but I've gotta plug Rossotti's goats, above. Almost all of the two dozen or so people I've fed it to have proclaimed that they need more goat in their diet.

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