Hagen Family Farm

Bunny approved farm to table breakfast this morning. Dutch Baby with roasted fruit of blackberries and red seedless grapes. Our farm raised pork sausage, country breakfast flavor. OUR NEXT BUTCHER DATE PORK is April 8, 2026. You choose the custom processing! $4.50 pound hanging weight.

Pork lovers, rejoice! On March 6th, our next pork butcher date, we're serving up a discount that's off the chain - $4.00 per pound hanging weight, down from $4.50 per pound hanging weight meT cost to us. Just email [email protected] to sink your teeth into this deal! You choose the cut/wrap.

After a much needed interior beautification renovation The Lyon’s Den is ready to host guests again! If you have family and friends coming to the area for a wedding, graduation, visiting family and friends we are happy to host their stay! Sleeps four. You can see us on VRBO for the rates and details.

Don't forget that tomorrow starts the new Facebook rule (aka... new name, META) where they can use your photos. Don't forget the deadline is today!!!
I do not authorize META, Facebook or any entity associated with Facebook to use my photos, information, messages or posts, past or future.
With this statement, I notify Facebook that
it is strictly prohibited to disclose, copy, distribute or take any other action against me based on this profile and/or its contents. Violation of privacy may be punishable by law.
Here's how to do If you are thinking of getting off FB because of the volume of sales ads and trash stuff. So hold your finger anywhere in this post and click ′copy’. Go to your page where it says ‘What's on your mind?’ Tap your finger anywhere in the blank field. Click paste. This upgrades the system.
Hello new and old friends!
IT ACTUALLY WORKED!!!! 👍👊🙏
Hold your finger anywhere in this message and “copy” will appear. Click “copy”. Then go to your page, create a new post and place your finger anywhere in the empty field. “Paste” will appear and click Paste.
This will bypass the system….
He who does nothing consents

According to the show 60 Minutes:
Just in case you missed it: a lawyer advised us to post this. The violation of privacy can be punished by law NOTE: Facebook Meta is now a public entity. Every member must post a note like this. If you do not publish a statement at least once, it will be technically understood that you are allowing the use of your photos, as well as the information contained in your profile status updates.
I HEREBY DECLARE THAT I DO NOT GIVE MY PERMISSION TO USE ANY OF MY PERSONAL DATA.

I don’t give AI permission to look at my internet presence either. I don’t agree to let anyone offer me AI without my specific permission. Stay away from me, because I do not require your help.

At the risk of sounding cheesy, we are hamming it up on the farm tonight…see what I did there? Lol! Our next pork butcher date is October 9th! Get on the reservation list for a half or whole hog!

Soup season is upon us! Tonight’s farm to table dinner was Lasagna Soup using our 100% grass fed burger! Topped it off with a three cheese topping made of Ricotta, Parmesan and Mozzarella cheese mixture topped with parsley! Hagen Farm can “meat” your needs! We do the farming so you don’t have to!

I whipped up a batch of snack crack today!

Testing out some recipes off Pinterest this week using two kinds of puff pastry. The caramel pear tarts turned out tasty but perhaps not too pretty last week. Today’s no bake cheesecake tarts turned out very yummy and a bit prettier! Baking on!

Our next pork harvest is March (February is sold out). I made Apple Cider Braised Pork shoulder this week I served over rice. I also made a 3-4 Pound Bourbon Glazed Ham. Out of that ham I made a dinner of ham slices, creamy cheese scalloped potatoes and asparagus. The next day I made ham dipped sandwiches for dinner(not shown). I also made this ham, cheese and broccoli quiche. No waste! Order your half or whole pork now for early Spring!

Nothing to see here say the two black kittens on each side of their take down.

Our next lamb harvest is December 13! Get on the reservation list for half or whole! I made this farm to table Shepherds Pie last week with some of our ground lamb!