Farmer’s Markets that P V Farm Stand will be attending:
The town of Scituate is threatening to “seize” Frank’s livestock. Read more in this Valley Breeze article: “Scituate seeking court’s OK to seize 25 pigs.” It’s not the just the big agro-industrial businesses that seek to stamp out small, local farming operations… Please show your support: call or write your Town Council members, contact your State Representative, let Scituate know how you feel. Frank and his family appreciate any and all support you can offer.
On April1, 2012 we will be planting from seed Italian Heirloom Vegetables that will be available by Memorial Day. I will be updating availability throughout the month of May.
This February Frank gave some of his fellow Pawtuxet Village Farmer’s Market vendors a tour of P V Farm Stand. Visit Blue Skys Farm’s webpage to see pictures!
P V Farm Stand featured on The Rhode Show, November 9, 2011:
Scituate farm home to turkeys and more: foxprovidence.com
Courtney Caligiuri
SCITUATE, R.I. (FOX Providence) – Located in Scituate, Pine View Farm is home to dozens and dozens of feathered friends.
“We try to raise animals the way people did back in the 40′s and 50′s. Not necessarily organic, but free range and natural,” said Frank Martinelli, owner of Pine View.
The turkeys are available for Thanksgiving dinner, but they are sure to sell out.
“Usually the second week of November I get most of my orders. Toward the end when people realize they want a free range turkey the phone starts ringing off the hook when it is close to Thanksgiving.”
Unlike some turkey farms that keep the birds in confined spaces, Frank Martinelli’s turkeys lead a more healthy lifestyle.
“We try to raise them in a humane way which would not be enclosed in a small area where they can not move so they are free to come and go as they please.”
While they may be the star of everyone’s Thanksgiving meal, there’s more than just turkeys on the local farm.
There’s cows, sheep, and horses on the farm. There’s also geese for Christmas dinner, and fresh eggs from the chickens. But the standouts are definitely the turkeys.
I love this puppy story
November 16, 2011 9:59 pm By Gail Ciampa
The following is a testimonial from Eric Lindahl, a chef who purchased a Free Range Duck for Christmas. Eric has been a chef for 12 years and has cooked all over the country. Here is what he had to say about the Duck he purchased:
Your Duck compared to every other duck: the meat is darker with a smoother, tighter grain/texture, it was sweeter, richer, better flavor. The fat was creamy, pale yellow and smelled like sweet nothing. Other duck fat is usually blubbery and slimey. The quality, color and lack of smell was impossible to ignore. An excellent bird. You are raising some fine animals!
Please be patient as we update our online store to improve your mail-order shopping experience!
There are some don’ts about preparing Bratwurst.
Those are the 3 simple rules to follow. I use fresh Italian rolls the size of the Bratwurst when preparing this sausage. Brown Mustard and Hot Sauerkraut are also added.
And, I always use quality “Free Range” Bratwurst. Our Bratwurst are Nuernberg style sausages.
Ducks and Cornish Hens are now available on a special order basis.