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There’s a recipe for mincemeat pie with lard crust In Ruth Drake’s handwritten 1929 cookbook. She notes what to do when the chickens stop laying eggs, and how to cook a roast in pot belly stove. Ruth used to chop the tenderloin by hand for each of her perfectly cooked hamburgers, and they say she had such a way with yeast that she could make a whole parcel of buns from just a grain. We honor the traditions of Jacqueline’s grandmother Ruth at our little butcher shop, all sorts of farm-raised deliciousness for you to enjoy at the Milk Market, or take home and prepare for a crowd of your own.