Raven & Boar

Raven & Boar is a family owned farm in Northern Columbia County. We raise each small herd of pigs with care on our own open pasture and forest.

We create seasonal, artisanal, small-batch value-added pork products using our pigs and local produce.

02/15/2025

today ‘till 1:00.

until 2:00

02/09/2025

Planning ahead for Sunday
Delmonico chops marinating
Equal parts
Garlic and ginger
Fish sauce and lime juice
Ala shared this sweet little recipe and now I’m sharing.

02/07/2025

LAST MINUTE ORDERS ASAP!

WINTER PRE-ORDER
FEBRUARY PICKUP SCHEDULE 2025

Order before 5PM Tuesday, February 4th

HUDSON - Saturday, Feb 8th, 10am-1pm

RHINEBECK - Sunday, Feb 9th, 10am-11am

EMAIL ORDERS to [email protected]

Please note: Not all items are available at all times.

02/03/2025

Sure.. getting out of bed Sunday morning is hard. The floor is chilly and I have to get logs in the fire, make coffee and thinking about my day off with my kids. Hopefully dinner with some friends.
But really I’m thinking about getting out on the farm. It’s freezing. There’s ice everywhere. Did my water lines make it through the night? What surprise will await me today? Some kind of fix. There is always a fix. But the funny thing is, I’m looking forward to it. We plan ahead as best we can. We check our infrastructure day in and day out. With less than zero budget we seem to make the little sustainable and even regenerative updates that we can, so that Sunday mornings look and feel like this. Cold, but good.

Grateful to you folks that support this farm by choosing our food to feed you and yours.

And major shout out to for keeping it right and tight as we get though this frigid winter.

02/01/2025

INTRODUCING..
THE
DELMONICO CHOP.

PERfECT

Saturday 10-1

Saturday 8-2

01/31/2025

👀HERBED EYE ROUND ROAST

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

DEFROST: TAKE THE ROAST OUT OF THE BAG, BRINGING TO ROOM TEMP FOR ABOUT 30 MINUTES

OVEN METHOD: PREHEAT AND ROAST IN A 425-450F DEGREE OVEN FOR ABOUT 25 MINUTES, PULLING OUT AT AROUND 125F. REST FOR 10 MINUTES ( A FLUSH OF PINK THROUGHOUT IS BEST ).

STOVE TOP METHOD: COOK IN A SKILLET ON MEDIUM FOR ABOUT 20 MINUTES, ROTATING TO SEAR ALL SIDES. PULL AT APPROXIMATELY 125F, REST FOR 10 MINUTES.

REMOVE TWINE, SERVE WITH CRISPY ROASTED OR MASHED POTATOES, MAKING A GRAVY WITH THE FOND.

INGREDIENTS:
PORK EYE ROUND, SALT, SUGAR, PARSLEY, BLACK PEPPER, BAY LEAF, ALEPPO CHILI, CAUL FAT

Here we go!
!

-
ON THE MENU!

ny

WHERE TO SHOP?

WHOLESALE?

01/31/2025

LET’S GET TO MARKET!
See you tomorrow..

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

Here we go!
!

-
ON THE MENU!

ny

WHERE TO SHOP?

WHOLESALE?

01/31/2025

It feels so good to rest when we work so hard

01/31/2025

Lolipop, lolipop
Oh, loli, loli, loli
Lolipop, lolipop
Oh, loli, loli, loli
Lolipop, lolipop
Oh, loli, loli, loli
Lolipop (pop)
Bobom, bom, bom

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

Here we go!
!

-
ON THE MENU!

ny

WHERE TO SHOP?

WHOLESALE?

DEFROST: TAKE THE LOLLIPOP OUT OF THE BAG, BRINGING TO ROOM TEMP FOR ABOUT 30 MINUTES

OVEN METHOD: PREHEAT OVEN TO 250F, PLACE THE LOLLIPOP IN A ROASTING PAN OR SKILLET. ADD BRAISING LIQUID ( BROTH OF CHOICE, OR WATER ), ADDITIONAL AROMATICS ARE NOT NECESSARY BUT CAN ALSO BE ADDED ( CARROT, ONION, FENNEL ) UNDER OR AROUND THE LOLLIPOP. COVER AND SHALLOW BRAISE SLOW AND LOW ~250F FOR 4 HOURS UNTIL VERY TENDER, CHECKING LIQUID AFTER 1 HOUR, ADDING MORE BROTH AS NEEDED.

REMOVE TWINE, SLICE AND SERVE WITH MASHED POTATOES, GRITS OR POLENTA. USE BRAISING LIQUID AS GRAVY.

INGREDIENTS:
PORK SHANK, SALT, SUGAR, BLACK PEPPER, GARLIC, PARSLEY, ROSEMARY, FENNEL SEED, CAUL FAT

01/30/2025

PANCETTA
SLICED
&
SLAB
AT
ALL
MARKETS:

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

Here we go!
!

-
ON THE MENU!

ny

WHERE TO SHOP?

WHOLESALE?

01/24/2025

Yep. That’s a latke frittata

All the frittata things.. but in a latke crust.

Latke:
1 large potato grated
1/2 white onion grated
Wrap in a towel and squeeze out all the moisture
1 egg
Pinch salt
I added some Parmesan as “glue”
1/2 cut matzos meal
Mix it all together
Grease up a pan with your favorite fat, I happened to use 2 TB veg oil
Lay in the latke material and spread out into your pan creating a lip. Maybe sure your pan can go in the oven safe handle
Cook on stovetop med heat until starting to brown gently
Put in oven ( I popped mine in the toaster oven in broil for 8 min to crisp the top ) until ready

Eggs:
Whip up 4-5 eggs, add a little milk and a pinch of salt and pepp if you want and pour into the toasted latke. Add a bunch of grated cheese and then a bit more just in case.
I carmelized onion, garlic and some spinach with some wee bits of crisped sausage, but bacon ends would be mmmn too.
Put in the 350° oven for about 15 min until done. When you jiggle the pan the center should not be loose. You’ll know.
Carefully separate the potato from the pan and transfer to a plate.
There you go. So easy. So so so good.
Don’t forget the sausage nibbles!
See you this weekend!

Saturday 8-2

Saturday 10-1

01/23/2025

Excited to be featured in January Neeletter full story and

Growing up in NYC, Ruby Duke didn’t set out to become a pig farmer. But pigs were in her future when she and her husband relocated to Chatham, NY, in 2009. Wanting to find better ways to feed their family, they began growing their own produce and raising a few animals. Soon, they focused on pigs. Raven & Boar was born.

Caring for a porcine herd was a far cry from Ruby’s former life as a high-end furniture maker in Brooklyn. Yet she discovered she had a knack for raising beautiful, healthy animals that area farm-to-table restaurants wanted on their menus. One secret was feeding the animals whey from a local cheesemaker—making use of a “waste” product that nourished the pigs.

Farming is often a family affair, and several years ago, Ruby and her husband separated. When he exited the business, she was faced with a big question. “I had to make a decision. Do I want to stay farming—and could I do it myself?”

Ruby turned to BAV for help. “I knew I needed to do an intense business deep dive,” she said. BAV staff and trusted consultants worked with Ruby and her close colleague, Allison Hester, on several technical assistance projects to analyze her finances and develop a new business plan. “BAV supported me in an amazing way with multiple rounds of technical assistance,” Ruby said.

PRE-ORDER / PRE-PAY / PICK-UP Accepting orders for pickup in Hudson and Rhinebeck.Email your order to: contact@ravena...

01/21/2025

PRE-ORDER / PRE-PAY / PICK-UP

Accepting orders for pickup in Hudson and Rhinebeck.

Email your order to: [email protected]

Before 5pm on Tuesday, January 21st

HUDSON PICK-UP
Hudson Indoor Farmers’ Market at Elk’s Lodge #787
Saturday, January 25th 10AM-1PM

RHINEBECK PICK-UP
Rhinebeck Municipal Parking Lot - 61 E Market St
Sunday, January 26th 10AM - 11AM

01/18/2025

MARKETS:

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

01/18/2025

Todays markets:
MARKETS:

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

Bone broth is ready for the weekend!

We will have Bone Broth and Tare (see more about Tare (Tar-eh ) below ) available at all markets

Find Bone Broth at these local provisions shops:

What is TARE ( TAR-EH ) A SEASONING FOR OUR BONE STOCK TO CREATE A SILKY AND AROMATIC RAMEN BROTH.
FOR FULL STRENGTH RAMEN BROTH, USE 3 TABLESPOONS PER 24 OUNCES OF BONE STOCK. MIX THOROUGHLY AND ENJOY!
ADD OR REDUCE TARE QUANTITY TO TASTE, DEPENDING ON PREFERENCE.
CAN ALSO BE USED TO SEASON STIR FRY’S AND STEAMED VEGETABLES. TRY FINISHING A SEARING STEAK WITH TARE, ADDING DURING THE LAST MINUTE OF COOKING / BASTING.

Here we go!
!

-
ON THE MENU!

ny

WHERE TO SHOP?

WHOLESALE?

01/16/2025

Herbed Eye Round Roast being fabricated today by

Available at all our markets this weekend

MARKETS:

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

DEFROST: TAKE THE ROAST OUT OF THE BAG, BRINGING TO ROOM TEMP FOR ABOUT 30 MINUTES

OVEN METHOD: PREHEAT AND ROAST IN A 425-450F DEGREE OVEN FOR ABOUT 25 MINUTES, PULLING OUT AT AROUND 125F. REST FOR 10 MINUTES ( A FLUSH OF PINK THROUGHOUT IS BEST ).

STOVE TOP METHOD: COOK IN A SKILLET ON MEDIUM FOR ABOUT 20 MINUTES, ROTATING TO SEAR ALL SIDES. PULL AT APPROXIMATELY 125F, REST FOR 10 MINUTES.

REMOVE TWINE, SERVE WITH CRISPY ROASTED OR MASHED POTATOES, MAKING A GRAVY WITH THE FOND.

01/16/2025

Bone broth is ready for the weekend!

We will have Bone Broth and Tare (see more about Tare (Tar-Rey ) below ) available at all markets

Find Bone Broth at these local provisions shops:

What is TARE ( TAR-EH ) A SEASONING FOR OUR BONE STOCK TO CREATE A SILKY AND AROMATIC RAMEN BROTH.
FOR FULL STRENGTH RAMEN BROTH, USE 3 TABLESPOONS PER 24 OUNCES OF BONE STOCK. MIX THOROUGHLY AND ENJOY!
ADD OR REDUCE TARE QUANTITY TO TASTE, DEPENDING ON PREFERENCE.
CAN ALSO BE USED TO SEASON STIR FRY’S AND STEAMED VEGETABLES. TRY FINISHING A SEARING STEAK WITH TARE, ADDING DURING THE LAST MINUTE OF COOKING / BASTING.

MARKETS:

Saturday!
Hudson indoor market 10-1

Saturday!
Brooklyn 8-2

Here we go!
!

-
ON THE MENU!

ny

WHERE TO SHOP?

WHOLESALE?

01/14/2025

Last nights

Address

111 COUNTY Route 34
East Chatham, NY
12060

Telephone

+1 518-794-0125

Website

http://ravenandboar.com/

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Videos

Sometimes in February when it’s 20° and snowing out it’s nice to go to sleep thinking about May.

Just a couple quick chores before heading off to market! I’ll be in @hudsonfarmersmarketny indoor market today and @kateysj @kevinmurraymusic will be @grownyc_brooklyn #fortgreenefarmersmarket 😘 Saturday 8-2 #fortgreenefarmersmarket @grownyc_brooklyn Saturday 10-1 @hudsonfarmersmarketny

BEAT THE HOLIDAY MARKET RUSH! WE ARE HAVING OUR HOLIDAY ON-FARM POP-UP! THIS FRIDAY 9AM-3PM Get first choice selections before we head to our busy holiday markets! Note: No farm tours No pets No unattended children

HEY! @fieldandsupply @huttonbrickyards today and tomorrow 10-6 Saturday & Sunday MARKETS: HUDSON @hudsonfarmersmarketny 9-1 BROOKLYN @grownyc_brooklyn #fortgreenefarmersmarket 8-2 SUNDAY @rhinebeckmkt 10-2

@yummyanna of @theroundsnyc and @iambeardo of @lessavyfavofficial share a #soppressata tasting ! #bigfan #knowyourfarmer #knowyourfood

@hudsonfarmersmarketny ‘till 1:00

Raven & Boar

02/15/2025

02/09/2025

02/07/2025

02/03/2025

02/01/2025

01/31/2025

01/31/2025

01/31/2025

01/31/2025

01/30/2025

01/24/2025

01/23/2025

01/21/2025

01/18/2025

01/18/2025

01/16/2025

01/16/2025

01/14/2025

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