Blog | Watson Farms

New Delivery Locations Added!

We’ve added three new delivery locations in the Charlotte area and we just got some pork back and have updated our inventory!

Pasture Farrowing

Philly Cheese Steak Sliders

1 lb ground beef

Salt and Pepper

1 Bell Pepper – diced

1 Medium Onion – diced

8 slices Provolone Cheese

12 Hawaiian Rolls

1 stick butter melted


Brown the ground beef with salt and pepper. Dice up the bell pepper and onion and add to browned ground beef. Once the bell pepper and onion are soft take off heat.

Half the Hawaiian rolls into tops and bottoms. Spread ground beef, onion, and bell peppers over the bottom of the buns.

Place provolone cheese on top of ground beef mixture.

Place tops of rolls on top of cheese. Spread melted butter on tops of rolls.

Cover with aluminum foil and place in a preheated oven of 350. Cook for 10 minutes covered then remove foil and bake another 10 minutes.

Greenville-area Deliveries Coming Up!

Just a reminder for our Greenville customers: We are coming to you on Saturday, Jan. 20!  See the Calendar below.  All other customers may come by the Farm Store or stay tuned to see when we’re coming your way.


Benefits of a Pasture-based Farm

Every once in a while, especially after a week of extreme weather like this past one, I and other farmers have to remind ourselves why we chose to raise livestock on pasture.  So here’s a few reasons among many:

  • On pasture is the animal’s natural environment.  They generally thrive outdoors on pasture because that’s how their bodies were designed.  A pig wouldn’t have a snout like he does if he were meant to live on concrete.  A heifer wouldn’t have a rumen if she were meant to only digest grain.  And a chicken wouldn’t have a sharp beak and toe nails if she was meant to live out her life under a roof on pine shavings and never have the opportunity to forage and eat bugs.  Livestock should be raised in their natural environment while we as farmers should seek to only enhance it with strategic placement of water, shade/shelter, and supplemental feed when needed, etc.  Here’s a great book by Joel Salatin that has encouraged our family to continue expanding our pastured livestock enterprises.
  • Better Meat and Eggs!  It should be common sense that when the animal is raised in a habitat very similar to it’s natural one instead of in confinement that the protein we derive from it will be more nutritious and tasty.  But our industrialized culture in general tends to forfeit nutrition and quality for a “cheaper-today” sticker price.  The health benefits of proteins from animals on pasture (especially grass-fed beef) have been widely documented.  Omega-3s, CLAs, and other beneficial nutrients are increased 2 to 5 times in pastured livestock.
  • The Local Effect.  From the farmer’s perspective it is much more satisfying to actually know customers by name rather than selling animals through an auction after which they’re put on a truck for an 18-hour ride to be “treated,” confined, etc. Our customers actually deeply care about our success.  They often tell us how much they appreciate us producing wholesome food.  That doesn’t happen in industrial agriculture where the farmer’s load of corn or cattle would never be missed if he didn’t show up.  This personal connection is just one of many benefits of a local food system.  Read this article for more.
  • A Kid-friendly Farm. A pasture-based farm is a great place to raise kids.  There is a wealth of information for them to gather, and it encourages the whole family to see our kids interacting with animals that are in a proper environment.

These are just a few reasons among many that we choose to grow livestock on pasture.  Not only do these principles benefit the farmer, but they also benefit the consumer and the animals.

Join us on our journey as we continue to produce more and more pastured livestock that are marketed to local consumers.