Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

11545 Independence Road Southwest
Rochester, WA, 98579
United States


August Farm is pasture based, diversified livestock and flower farm serving the Seattle and Puget Sound areas with humanely raised meats.


Fall Newsletter

Marianne Copene

Im finally sitting down with a warm cup of tea to write our Fall newsletter.  Things have certainly been slowing down around here.  The maple trees have blanketed parts of our property in a thick layer of beautiful orange leaves, that the kittens are constantly chasing.  The only critters left out on the pasture are our heritage turkeys. They've been keeping us entertained with their daily shinaningings.  They will only be around for one more week, we'll be processing them the weekend before Thanksgiving.  And unfortunatley, we are sold out.  We've had a tremendous amount of interest in Heritage Turkey this year and we plan to raise quite a few more next year. Our pigs were sent to the butcher at the beginning of October and we delivered the last of the pork on Tuesday.  I've already heard good things about the bacon, sausage and pork chops.

It is sausage making season around our house.  We kept a half a pig for ourselves and I (Liza) butchered it back in October. We love sausage, so we use a lot of the meat for sausage making.  Now that we have more spare time we can start thinking about making some sausage.  I made a test batch of Fresh Garlic sausage last night. A new recipe I hadn't tried yet, it's delicious.  A couple years ago I spent the Winter working at Sea Breeze Farm on Vashon Island.  Sea Breeze is an amazing farm.  They raise a lot of animals and they have a butcher shop where they butcher all their own meat.  I had the pleasure of working one day a week in the butcher shop making sausage. This was not only fun but an amazing learning experience for me. So now every Fall we break out the meat grinder and sausage stuffer and make sausage.  It's actually pretty easy to make sausage in your home kitchen.  If you skip the links and just make ground sausage it's fairly simple.  You can have your butcher grind the meat for you or if you have a hand-cranked grinder or meat grinder attachment for a Kitchen Aide, you can grind it yourself.  Then the only other thing you need is spices and maybe some wine.  There are some good websites out there for sausage recipes and also some good books. Charcuterie by Michael Ruhlman and Brian Polcyn shows step-by-step with illustrations how to make sausage, and it has great recipes.  We love the spicy Italian Sausage recipe from their book.  The River Cottage Cookbook by Hugh Fearnley-Whittingstall is also a favorite.  It has good information on making your own bacon, sausage and even ham; including what to do with organ meats.  A couple of websites I go to for recipes are The Spicy Sausage and Sonoma Mountain Sausages.  We usually make breakfast sausage, hot italian, chorizo, campagne (a french country style sausage), and some kind of hot link (because Marianne likes the spice).

For those of you who missed out on Pork or Turkey from us this year, we are planning on increasing our production for next year.  We are taking orders now for 2013.  Get your order in early to make sure you don't miss out on our delicious whey-fed pork or heritage turkey.  We are sold out of chicken for the Winter and Spring Chicken CSA shares.  We will have more available next year for the Summer Share starting in July 2013.  

On Sunday, November 4th we had the pleasure of doing a cooking class for the Olympia Food Co-op entitled, "How to Prepare a Whole Chicken."  The class was full and we had a blast.  We demonstrated how to roast a whole chicken using two different recipes side by side, Mark Bittman vs. Julia Child.  We also demonstrated how to cut up a whole chicken into drumsticks, wings, thighs, and breasts.  We are planning to do a series of classes this Winter.  Some topics we're considering covering are bone broth, soups and stews, pork carnitas, and brining. Keep an eye out for the Olympia Food Co-op's Winter class schedule.       



September Newsletter

Marianne Copene

This is the time of year when farmers are thinking, “What were we thinking?  This is a lot of hard work and we're tired.”  Alas, the days are getting shorter and the nights colder.  Fall is on it’s way and by January we’ll forget how tired and burnt out we are now.   Plus we're getting to bed a lot earlier than we were a month or two ago.  Who knew chickens would be out foraging until 9:30pm in the middle of summer.   This is our last week of locking up the chickens every night.  We will be processing our last batch of chickens this Sunday.  It’s been a great season.  We’ve dialed in our day range system.   We’ve been using two different types of “chicken tractors.”  What we call low coops and hoop coops.  They both have open floors so that the chickens have access to pasture and roofs to provide shelter from the weather.  The low coops are a modified Salatin-type coop (named after Joel Salatin the pasture-poultry guru).  They are 4’x8’ and about 3’ tall, light and easy to move.   The hoop coops are an 8’x8’ frame with two cattle panels attached in the shape of a hoop and covered with a tarp.  We’ve decided that the hoop coops work a lot better for us.  They are easier to get into and don’t require bending and lifting out waterers.  The low coop roofs are so light that the wind blows them off.  It takes almost twice as long to do the morning and evening chores with the low coops.  Marianne filling the waterers for the low coops.

Our system has evolved over the past three years.  We began using only the low coops, the chickens were kept in the coops to protect them from predators and were moved twice a day to ensure access to fresh pasture.  Now we’re doing a “day range” system, where we surround the coops with electric poultry fencing and let the chickens free-range.  The coops provide shade and protection from the rain, but the chickens are free to roam around the pasture all day.  We lock them into the coops at night to protect them from predators.  We move the coops every other day or as needed and we move the fence once a week.   We much prefer the “day range” system (and so do the chickens), they have more space run around and flap their wings and take dust baths.  Our chickens have been making a steady procession through our pasture all summer, leaving the grass mowed down and the soil fertilized in their wake.

Let us know if you'd like to order any chickens for this up coming Sunday.  We will be delivering chickens to Olympia, Tacoma and Seattle next week if that works better for you.  We also still have Fall Chicken CSA shares available.  The Fall CSA runs from October through December.  Let us know now if you'd like to join so that we know how many chickens to set aside.

We will be teaching a workshop on chicken butchery through the Olympia Food Co-op this Fall.  If you want some hands on experience cuting up a whole chicken and learning how to cook a whole chicken including making chicken stock be on the look out for the Fall Olympia Co-op workshop series.  

To see an easy to follow online tutorial for cutting up a whole chicken check out the gourmet slueth website.  

We've made a couple really delicious chicken recipes in the past week that we want to share with you.  

Chicken with Herb Roasted Tomatoes and Pan Sauce

from August 2012 Bon Appetit


1 1/2 pounds cherry tomatoes or other small tomatoes on the vine 

6 tablespoons olive oil, divided

2 tablespoons herbes de Provence

1 teaspoon kosher salt plus more

Freshly ground black pepper

1 tablespoon Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves


Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.


Herb-Brined Chicken
Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing

1 gallon water
1 cup kosher salt
1/2 cup sugar
1 bunch fresh parsley
2 bay leaves
1 head garlic, cut in half horizontally
1 onion, sliced
3 tbsp black peppercorns, crushed
2 lemons, halved

1 whole 3-to-4 lbs. chicken


Combine all the brine ingredients in a large pot; squeeze the lemons as they are added. Bring to a simmer over high heat to dissolve the salt and sugar. Remove from the heat. Allow to cool to room temperature and then refrigerate until chilled.

Add the chicken to the brine and weigh it down with a plate to keep it submerged. Allow to brine for 2 to 6 hours.

Remove the chicken from the brine, rinse well, and dry with paper towels. Let it rest in the refrigerator for 1-2 hours.

Remove the chicken from the refrigerator an hour before cooking.

Preheat the oven to 450ºF or grill.

Roast the chicken in a roasting tray until it reaches an internal temperature of 160ºF. Remove from the oven and allow to rest for 15 minutes or cook on grill.

Serve immediately.

Serves 3 to 4.

Order your pasture-raised chickens now.

Marianne Copene

We will be processing our third batch of chickens this Sunday August 26th. Place an order now to reserve yours. It's that time of year to stock up on all of the summer's glorious bounty.  So save some room in your freezer next to the blueberries for August Farm pasture-raised chicken.  We are offering a bulk ordering discount.  If you order 10 or more chickens the price is $4.50/lb (regular price is $5.00/lb).  Available for on-farm pick up only. 

Turkeys roosting at sunset.
We still have Chicken CSA shares available for Fall, Winter and Spring.  A Chicken CSA from August Farm is the most convienent way to have pasture-raised chicken in your freezer year round (even if you don't have a chest freezer).  Check out our website for details.

One of the advantages of buying whole chickens is being able to make stock with the neck, back and carcass. I've been super excited about chicken stock and actually, in the future, we want to add chicken stock into our commercial production. Homemade stock is far superior to anything you can by in the store and it is so good for you. Homemade stock is full of minerals and nutrients like calcium, magnesium, phospherous and other trace minerals. Stock and broth are also high in gelatin which is helpful in aiding digestion and supporting joints and cartilage.  For a deeper understanding of the health benefits of homemade stock and recipes check out this article by the Jade Institute.

To place an order send us an email or call and let us know how many you want.   Chickens will be available for pick-up between 3:00 - 5:00pm Sunday August 26th at our farm in Independence Valley.  Look for directions on our website or by searching our address on Google.  11545 Independence Rd SW Rochester, WA 98579

Thanks so much!!
Liza and Marianne


Summer Time at August Farm

Marianne Copene

The other day I had to remind myself that it's July.  I spend a lot of time in the winter fantasizing about the months of July and August; when the weathers nice, the days are long, there's so much good food to eat and rivers to swim in and stars to gaze at.  It's also the time of year when we are incredibly busy. Especially this year with Marianne and I both working full-time at Wobbly Cart Farm and running August Farm. It almost doesn't leave any time to do all those things I was fantasizing about all winter.  That's why I have to remind myself that it's July and I better enjoy every minute of it because summer is flying by.  We did get a chance to take the afternoon off one day this week and go canoeing and swimming in the Black River with some friends.  It was wonderful. I'm embarrassed to say that that was the first swimming I've done this summer.  And and I want more.  

Everything is going really well at August Farm.  All of our animals are healthy. Free Ranging Chickens We've hit the half way mark with our chicken production for the season.  Our last batch is coming out of the brooder this week.  So there will be no more brooder chores.  That will make morning and afternoon chores about 15 minutes shorter and give our power bill a break. This is our first year raising turkeys and I knew I was going to love raising them.  And, in fact, I do.  They are a lot of fun.  They're beautiful and have so much personality.  They could care less about the fence we put around their coop to keep them contained.  Every morning they fly right over it and follow me around as I feed the chickens in the pasture.  They jump in the wheelbarrow and eat chicken feed out of the buckets and gobble, gobble, gobble.  They usually follow me back towards the barn and luckily when they get to the driveway that get so distracted by the gravel, they start pecking away and forget about me.  Next time I look up they're either back at their coop or over hanging out with the chickens. Bourbon Red Turkeys 

Our pigs are growing so fast.  They really are amazing animals.  We get about 80 gallons of whey a week from Black Sheep Creamery , an artisanal sheep milk creamery near Chehalis, to feed to them.  Whey is the liquid that drains from the curds when cheese is made.  It is a traditional feed source for pigs rich in calcium, protein and trace minerals resulting in tender, full-flavored pork.  Prosciutto di Parma, the famous Italian dry-cured ham, is traditionally made from pigs fed whey from the making of Parmigiano-Reggiano cheese.  Our pigs absolutely love whey.  It is by far their favorite food with apricots a close second.  We've also been getting "compost" from the fruit vendors at the Olympia Farmers Market, hence the apricots.  They're not picky though, they love all fruit and even sweet onions.  We're practically sold out of pork already and now thinking about raising quite a bit more for next year.

We do have pasture-raised chicken available.  Check out the How To Order page for order forms or send us an email if you have any questions   

Summer Newsletter: Happy Summer Solstice!

Marianne Copene

Celebrate Summer and Order you pasture-raised Chicken.

Solstice for many years has been a celebration associated with agriculture. With the earth's axis leaning in towards the sun we receive the longest day of the year. I anticipate this shift as the hallmark of warm, dry weather approaching.

Our Spring has been packed full of action. We have been playing mother hen to baby chicks and poults (baby turkeys), tending two new meowser kittens (the most adorable distraction yet to date), rotating pig pasture, and doing our best to keep up with maintaining the pasture without the help of ruminants.  I can't wait for lawn mowers on four legs that prefer grass for every meal!  

We just put our second batch of chickens out on pasture.  I always love this moment: all their natural instincts suddenly make sense.  They are able to scratch around for bugs, slugs and seeds; take dust baths; run around; and forage the pasture. For those of you that don’t know, we moved to a new farm (a mere 5 miles down the road) in March, and it is great.  Despite the process of getting dialed in, we have been loving our new space.  The property has a beautiful westward view of the valley that makes evening chores incredibly pleasurable.

Our first batch of chicken will be ready July 1st, so reserve your chicken today.  You have the option of on-farm pick-up the day of (see below for the list of harvest dates) or we are offering delivery to Portland, Olympia, Seattle and Tacoma through our Chicken CSA program. Our Chicken CSA program has 4 different share sizes to choose from ranging from 2 to 5 chickens a month. The shares run for 3 months. So you can register for one, two, three or four a year.

Harvest Dates
July 1st
July 29th
August 26th
September 16th

CSA Share Sizes (price is for 3 month share)                 
Pip:      2 chickens per month   $150                        
Biddy: 3 chickens per month   $200                       
Banty: 4 chickens per month   $270                       
Clutch: 5 chickens per month  $325     

Share Season: (shares last for 3 months)  

Summer: July-September

Fall: October-December

Winter: January-March

Spring: April-June      

Pork will be ready mid-October.   We will be delivering to Portland and Olympia. Payment plans are availible.

August Farm Spring Newsletter

Marianne Copene

It's been a busy spring for us.  We are both still working for Wobbly Cart, but have decided to officially start our own farm. While taking the small farm business class this winter, we came up with a name for our farm!  We are August Farm.  At the beginning of March we moved to an amazing new property.  It's conveniently located between two of the Wobbly Cart farm sites in Independence Valley, just a few miles down the road from our old place.  We are leasing this property.  It is 30 acres, with about twenty acres of pasture and ten acres of forest.  It has a big barn and lots of grass.  So much grass that we are wishing we had the time this spring to get lambs but we've been so busy with moving and everything that we decided to hold off until next year to raise lambs.  One of the new things we are doing this year is raising Thanksgiving turkeys.  We're only raising 15 so if you want one, reserve it early.  They are a heritage breed called Bourbon Red.  You can read all about them on our new website

We want to thank all of our customers for helping make last year a success.  That has made us confident and excited about expanding our operation and really dreaming about our future.  After taking the business class and finding this amazing property, we are feeling incredibly inspired about our farm.  We are grateful to have loyal customers supporting us as we build this business. 

Chicken CSA

For those of you who don't have chest freezers, you'll be happy to hear that we're offering a Chicken CSA this year.  Here's how it works. Shares run for 3 months so there are four share seasons to choose from.  You could register for a whole year Chicken CSA or just one or two seasons.  Whatever works best for you.  There are four sizes to choose from depending on you household size and how much chicken you eat, from 2 chickens per month to 5 chickens per month.  The shares are delivered once a month to a convenient pick-up location near you.  We are still looking for drop-sites, so if you're interested in hosting one, let us know.

Share Size:
Share Season:
Pip: 2 chickens per month        $150 (3 months)
Biddy: 3 chickens per month     $200 (3 months)
Banty: 4 chickens per month     $270 (3 months)
Clutch: 5 chickens per month     $325 (3 months)
Summer: July - September
Fall: October - December
Winter: January - March
Spring: April - June

We will also be doing on-farm pick up of chicken, the same as last year.
The harvest dates are:

  • July 1st
  • July 29th
  • August 26th
  • September 16th


Pastured Pork

We are raising pigs again this year.  We really enjoy raising pigs, they are a lot of fun.  We have eight adorable little piglets coming to us in a couple weeks.  We wanted to raise ten, so we're still looking for a couple more.  We supplement their feed with lots of vegetables from Wobbly Cart, fruit from the Olympia Farmers Market and sheep's milk whey from Black Sheep Creamery.  The pork tastes amazing.  The variety in their diet really enhances the meat's flavor.

I heard about and then researched an interesting fact recently that I can't stop talking about.  You're probably aware that most of us don't get enough vitamin D, especially here in the NW where the sun doesn't come out for nine months out of the year.  It's recommended by doctors and nutritionists that most people should be taking a vitamin D supplement.  Cod liver oil being the highest in vitamin D is a good choice, but number two under cod liver oil is lard (pork fat).  But only from pigs raised outdoors in the sunshine.  Pork fat from factory farmed pigs raised inside warehouses doesn't have the same amount of vitamin D.  So eating bacon from pasture raised pigs is a great way to get your vitamin D. 

If you want to read more about it check out these links:
Vit D Wiki
Weston Price Foundation

New Website

Check out our new website.  Its a work in progress, but has information about all of our products.  We plan on putting a blog up soon so that you can stay connected to the farm.  Our new email address is  If you have any questions or would like to reserve anything let us know. 


Liza and Marianne
August Farm