As we celebrate our Independence day this weekend, the colors of the American flag and the smell of backyard cookouts will fill the skies. As your family prepared to gather around the grill, it can be challenging finding food that is fresh that contains no harmful chemicals. Living in an agriculture community in Delaware, families are fortunate to have a local alternative to the food found at big box stores.
Kenny and Sherry Blessing have been selling fresh beef to neighbors for the past ten years and Mr. Blessing said that the idea of selling retail had been nagging him for some time. It was this nagging feeling that pushed the Blessing’s to open Mule Run Meats on Bowman Road in Milford. Mr. Blessing says that beef cattle has been his true passion and that finishing out a quality product is very rewarding to him. He is a third generation farmer and has farmed in the Milford area his entire life. The farm was formed in February 2015 as Mule Run Farms after the death of Mr. Blessing’s father. The farm raises beef cattle, goats, grains and vegetables.
“Mule Run Meat products are all natural that don’t have additives to prolong shelf-life,” said Blessing. “The freshness is evident as soon as you bite into it. The beef products are dry aged for two weeks which allows the enzymes to start breaking down and really enhances the flavors.” Blessing also states that the products are all source identifiable, meaning he personally knows where the meats are coming from. “We try to keep our products local and support Delaware farmers.”
Mule Run Farms fresh, locally sourced meats include beef and goat, T.A. Farms Turkey, along with pork and chicken. They also have honey, frozen vegetables and some seafood. “We offer a large variety of meats great for the backyard grill. The beef brats and hamburger patties. Along with the one-quarter pound all beef hotdogs, always fit in.” said Blessing. “The steaks also work. For larger cookouts we have whole brisket, barbecue pork, ribs, chops and sausage.”
As for secrets to grilling on Forth of July weekend, Kenny says, “the secret is knowing your heat. All grills are different so know where your hot zones are, then position accordingly. I like to sear the meat on both sides, then lower the heat to allow a slower cook. Also apply your sauces near the end of the cooking process and the meats will draw in the moisture.”
With temperatures in the high 80’s with a few clouds in the sky this weekend, the holiday is shaping up to be one the whole family can enjoy. Whether the family is at the beach, in the backyard or on vacation, remember to celebrate our independence with loved ones.
“The Forth of July for our family is always a busy time due to the harvest schedules and planting the second crop,” said Blessing. “However, we always make it a point to honor our independence and have the family come together.”
Sign up for you free digital subscription of The Weekly Review, delivered directly to your email every Tuesday morning. A quick cover-to-cover read to catch up on the news of the week and experience great stories about our local communities. Sign up for your free email subscription below.