Sullivan Farms: Raising animals and vegetables in harmony with nature

At Sullivan Farms—a permaculture farm located about nine miles outside of Fayette—Bill and Brittany Sullivan strive to “work with nature,” rather than against it, Brittany said.  “We love to be outside with family, in the garden, working with the animals, and raising our food from start to finish.”

sullivan-farms_14226857198_oThe Chicago natives—Bill and Brittany —were living in Florida when their daughter, Kaleigh, was born. At the time, Brittany worked as a physical therapist assistant, and Bill owned a contracting company. However, once Kaleigh came along, “It became more important to me to know where my food came from. Bill has always wanted to have a farm; he has a strong passion for the land.” They also wanted to be closer to family in Chicago. The Fayette area proved to be the right fit, she said.

Employing permaculture design practices, the farmers raise heritage hogs, grass-fed goats, and chickens. “All of our animals are raised on and rotated on pasture, and fed non-GMO feed,” she said. In fact, their neighbors and good friends, Jenn and Ken Muno of Goatsbeard Farm, provide them with nutritious whey for the hogs. sullivan-farms_14433642823_o

In addition, “No hormones or antibiotics are used in the care of our animals,” she said. “Our vegetables are raised naturally without the use of chemicals. We are not certified organic but follow all organic practices.”

“We have about 78 hogs now,” she said, and most of their pork is sold at the farmers market.  “We have added more pigs this year to keep up with the demand for our pork,” she said, but “we want to remain a small farm.”

“We process most of the meat at Davis Meats in Jonesburg. They do an amazing job,” she said. Davis Meats also renders the fat from Sullivan pork separately from other pork, she said, because it’s important that “we raise a non-GMO product,” she said. That rendered lard is also available at the market.IMG_0262

Kayla Wolf MoDot Project Supervisor Steve Galen(cq) and crew members Peter Lawless(cq) and Robert Brown(cq) fill in pot holes along U.S. 63 and I-70 during the night shift on Tuesday, May 24, 2016.

Last year, for the first time, they sold goat meat at the market to enthusiastic customers, and plan to sell more this season. This year, “we are getting ducks, so that we can also sell duck meat at the market,” Brittany said.

Besides meat, the Sullivan family has found another market niche: Shave ice. “We lived in Hawaii for awhile where shave ice is huge,” As it turns out, shave ice is popular in Columbia, too. “We do shave ice in the summer, and we make all of our own organic syrups, using products from our farms or other local farms, or make them with organic fruit.”11174523_869821739743372_4264617505360188016_o

While they sell most of their pork at the Columbia Farmers Market, they also sell meat to Sycamore Restaurant, Barred Owl Butcher & Table, Wine Cellar and Bistro, The Root Cellar and at Clovers Natural Market. “Columbia is a fantastic town that supports local food,” she said, “We love being part of the market, getting to know the vendors and seeing our wonderful customers each week.”

Brittany Sullivan loves to cook.  “I cook a lot of pork. And we are fortunate to have a lot of fresh fruits and vegetables right here on the farm.”  She shared this Kaleigh- approved Paleo diet recipe from “Well Fed Cookbook.”

Print Recipe
Moroccan Meatballs
Servings
Ingredients
For the meatballs:
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds ground Sullivan pork
For the sauce:
  • 1 tablespoon coconut oil
  • 2 medium onions diced (about 2 cups)
  • 2 garlic cloves crushed (about 2 teaspoons)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 medium tomatoes diced (about 2 cups)
  • 1 1/2 cups water
  • 2/3 cup tomato paste
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
Garnish:
  • 1/4 cup roasted pistachios chopped
Servings
Ingredients
For the meatballs:
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds ground Sullivan pork
For the sauce:
  • 1 tablespoon coconut oil
  • 2 medium onions diced (about 2 cups)
  • 2 garlic cloves crushed (about 2 teaspoons)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 medium tomatoes diced (about 2 cups)
  • 1 1/2 cups water
  • 2/3 cup tomato paste
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
Garnish:
  • 1/4 cup roasted pistachios chopped
Instructions
  1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of pork and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
  2. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
  3. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes, covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios.
Recipe Notes

Servings: 6-8 (about 36 meatballs)

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