Tag Archives: butcher

Quail Raising and Processing

Ever tasted quail and/or quail eggs? That’ll be our first step in this workshop, a tasting.

These great little birds are a good alternative to chickens. Quail still lay an egg a day, but take up much less space and are better converters of feed to meat than chicken. This workshop will cover many “how to” topics as well as the benefits and realities of keeping coturnix quail in as an egg and meat bird.

This workshop is perfect for someone who is considering starting an urban farming adventure and becoming more self sufficient by raising more of their own food.

Following the discussion and tour we will cull and process multiple birds. You don’t need to bring anything special, but be prepared for the hands on portion of this workshop.

**Registration is limited to 12 people.

Workshop Date: July 8, 6pm- 9pm     Cost:  $35

Location: Sweet Reasons Farm, Cockeysville 21030.

Instructor(s): Kelly Carey & Mangy White Bushman

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee.**

About the Location:

Sweet Reasons Farm is a 1/2 acre residential home in Cockeysville, MD, where urban homesteader and do-it-from-scratch aficionado Kelly Carey raises American Blue meat rabbits and domestic quail. Kelly sells her rabbit and quail meat, live breeder rabbits, famous pickled quail eggs, quail wings, and natural rabbit ear dog treats. Kelly also makes her own cheeses from Pennsylvania Amish milk, bakes her household’s bread, does her own canning, makes her own soap, natural cleaning products, and herbal medicines, and keeps a small vegetable garden.
She’s also not afraid to pull her son out of school for a day to help her do important things like build pallet fences.

Rabbit Raising and Processing Workshop

Curious about raising meat rabbits?

Domestic rabbits are incredibly good natured, easy-going, and practical farm animals for small spaces, including even the smallest of urban lots. Raising rabbits can provide a household or market with a delicious and versatile meat, as well as furs, and friendly often comical company.

If you’ve been interested in raising meat rabbits but have been intimidated by the whole process this workshop is your chance to see it all first hand. Learn and observe how to raise rabbits on either a mostly or partly foraged diet (aka, your yard) in a back yard farm set-up. After a processing demonstration by the instructor, each participant will dispatch and process a rabbit.  For those interested in primitive skills and/or value added products there will also be some discussion on what can be done with the hide, intestine, ears, feet, brain, etc.

A light meal will be provided at the beginning of the workshop (rabbit of course!), and at the end of the workshop participants will have the option to buy the animal he or she processed as well as other products.
**Registration is limited to 6 people.

Workshop Date: June 10, 5:30pm- 8:30pm     Cost:  $25

Location: Sweet Reasons Farm, Cockeysville 21030.

Instructor(s): Kelly Carey & Mangy White Bushman

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee. **

About the Location:

Sweet Reasons Farm is a 1/2 acre residential home in Cockeysville, MD, where urban homesteader and do-it-from-scratch aficionado Kelly Carey raises American Blue meat rabbits and domestic quail. Kelly sells her rabbit and quail meat, live breeder rabbits, famous pickled quail eggs, quail wings, and natural rabbit ear dog treats. Kelly also makes her own cheeses from Pennsylvania Amish milk, bakes her household’s bread, does her own canning, makes her own soap, natural cleaning products, and herbal medicines, and keeps a small vegetable garden.
She’s also not afraid to pull her son out of school for a day to help her do important things like build pallet fences.