Clark Summit Farm

We bought a whole cow from them in April 2014. The process was tough as she wouldn’t never return phone calls, email only. Communication overall was difficult as it would take days to week to respond.
After tasting the meat for a year, our biggest issue is the meat is very gamey. It’s to the point that we are giving most of the meat to our pups now. Personally would suggest finding other options or inspecting your head of cattle prior to purchase.

For those who aren’t already familiar with my obsessions, I do have a thing for seeking out the tastiest meat and produce that I can find. I’ve smuggled raw milk cheeses over international lines and have hand carried illicit hams across the country to share with friends. In my experience, I’ve also learned that how your food is raised directly correlates to how it tastes on your plate.
I first caught wind of Clark Summit early last year, as they were a part of the first Bay Area Meat CSA program. But it wasn’t until November that the opportunity came up to purchase some pigs and check them out first hand. Spring had brought them a bumper crop of piglets… more than could be sustained on their limited acreage, so a number of them would have to be slaughtered. Of course, to me this means, «perfect timing for a whole pig roast!» Besides, taking the pigs off the land actually helped the farm run a more sustainable operation… enjoy tasty meat and help out the environment? What a concept. Additionally, the farmers, Liz and Dan, were more than happy to let me watch the slaughtering process, so I headed up to the farm a little early. (Try that with the meat at your local supermarket).
I’ll spare you the vivid details, but it was a definitely unique experience. I happen to believe that if I can’t stand to watch my food’s life from beginning to end, perhaps I shouldn’t be eating it. After watching the slaughter of some pigs and turkeys and taking a tour of the grounds, Liz and Dan surprisingly and graciously invited me to lunch. I knew things were a little different when Dan asked me if I wanted some apple cider to go with our meal. I said «sure», thinking nothing of it, kind of like asking if someone wants water, juice or a soda… until he replied ‘well, start picking away then!’ We grabbed a bucket and picked right from their apple tree. Taking the bucket inside and washing our apples off, we removed the stems but then proceeded to throw the apples into the blender whole, seeds and all. What came out was just the crisp, sweet bite of apple that can only come from fresh pressed and un-​oxidized cider. Lunch continued in similar fashion. Liz churned some raw milk butter straight from their dairy cow, the cheese and bread for the grilled cheese sandwiches came from their neighbor. Liz even shared some live-​grain raw milk kefir that she had made. The combo of milk, acidic tang, fizz and alcohol’s a pretty great experience in and of itself. We talked about food and the challenges of being a small homestead farmer pretty much through the whole afternoon. It was a more than gracious gesture, and I thank Liz and Dan for sharing their home with me.
Luckily, this isn’t just a cute little story about my day on the farm… Today marks the start of Clark Summit Farm’s new CSA. (see Bonnie’s post at
). Because it’s basically just Liz, Dan and a couple of farmhands, until now, the only way to get their meat was to take the same route I did; buy whole animals, pick it up and butcher it yourself. With the new CSA, you’ll be able to buy into a share of convenient cuts and only have to pick up from one of three locations (Emeryville, SF, Marin). There are three share sizes, so you can tailor the order to your needs. For the first share to be delivered in Mid-​May, there are 50 slots available… so email
if you want in.
Additionally, there are some factors that make Clark Summit unique:
–They raise heritage meat birds (Red Broilers), which take 3 months to mature vs. the 7 weeks of Cornish Cross Hens. (the vast majority of chicken consumed in this country). There are some tricks to cooking with them, but feel free to ask me about them.
–Their Duroc-​Gloucester Old Spot Pigs are some of the finest around. Ask them about Berkshires and you’ll get a «Pshh, I’ll put one of mine up against a Berk anyday» in response. Honestly, next to real Ossabaws (endangered), or bellota-​fed pata negra pigs from Spain… this is some of the finest pork you can get. It’s what disappeared in twenty minutes at my pig roast, and it is the secret to my chocolate chip cookies.
–Beef…again, they use less common breeds of heritage beef. The hairy kind… I can’t remember exactly which… since I haven’t had a chance to try them. But certainly something I’m looking forward to.
Liz and Dan are artisans in the truest sense of the word. Farming has been in their respective families for generations. Simply, they live a humble existence driven by a passion for farming. If we don’t support folks like these, some of the tastiest food on the planet is likely to go extinct… and that’s no exaggeration.
Eat well while helping the environment (not to mention preserving heritage breeds of yummy livestock)? What a concept.