Neptune’s Marketplace
UnverifiedFarm
Mixed Livestock Farm
Neptune’s Marketplace
Farming since 2013
100% Grass-Fed
A2/A2
Mixed Livestock Farm
Neptune’s Marketplace
Retail
Individual Cuts
Who’s ready for some homestead/farm classes?? Take a look at our schedule for the rest of 2024. I’m expecting a baby in mid November, so the schedule is a little lighter than normal. Updated Farm Class Schedule!!June 1–Cheesemaking $150June 8–Hog Butcher $250June 29–Cheesemaking $150——Break for Summer———September 14–Cheesemaking $150October 5–Lamb Butcher $250November 2–Hog Butcher $250November 9–Cheesemaking $150——Done for 2024!!——Message or text to reserve your spot—870.504.2684I’m super excited and can’t wait to see you all!! Classes are held on farm in Everton, Arkansas.*Kids may attend free!**Lunch is provided!***Each class includes free follow up support!! We started teaching farm classes early in 2020–officially. Before then it was a “hey can you help me butcher this?”, or a “can I see the cheese cave room?”. Always a rushed informal thing. Then Alan said (again!!) “you should teach Cheesemaking “, I threw it right back at him and said he should teach Cheesemaking! We all know I’m too chicken to stand in front of people I don’t know and say something. So, that’s what we did. I wrote ads and he answered the phone and talked to people. Since then I don’t know how many classes we’ve taught to folks from all across the country. It’s (almost) one of my favorite things to do! Because you just can’t really feel or smell on YouTube. You can’t ask questions on which rib to cut or send a text in the middle of your project. I love seeing people learn how to best utilize their extra milk and enjoy the meat they’ve raised! If we’re lucky, we get to see our students more than once, because they can come back for free to any class they’ve attended! Sometimes people just need the real hands on experience to gain the confidence to develop their skills. Our Facebook page has the most up to date schedule. Otherwise feel free to text or call! 870-504-2684 We decided to stop doing Beginner and Advanced and go back to the All-In-One. It can be as basic or advanced as the students are ready for. We’ll make Gouda, start to finish. Folks always say if they could just make Mozzarella, Cheddar, and Parmesan they’d be happy…me too. But honestly it’s pointless in pursuing 3 completely different cheeses when all we want is a melty cheese for pizza (young Gouda), and slicing cheese for sandwiches (Just Plain Gouda), and a hard piquant grating cheese (Aged/Old Gouda). Going through the stages of making a hard cheese covers most of the soft/beginner cheeses. In each class we start with milk. Fresh, and warm from milking. In season we have three different pans of milk—sheep, goat, and cow. This way you can experience both their similarities and their differences as they all progress to a finished cheese. You’ll be able to learn how to build your own cheese press! All students receive a pound of aged cheese—their choice of variety. Lunch is charcuterie style featuring many of our cheeses and some cured meats. Children under 18 may attend at no charge. This will be a hands on, start to finish type class where our master butcher will teach you everything you need to know to properly process beef, lamb, or pork. Minimal/no waste technique. Alan has successfully taught many people to home butcher and loves his craft with a passion! This class will begin with a chilled carcass and walk through the entire process for making retail cuts. Neptune’s Marketplace and Dairy Services Hands on Cheesemaking course. We’ll make Gouda, beginning to end. This fun, in depth class, will walk you through the steps of making good quality cheese in a home environment. You’ll also get to sample our wide variety of farmstead cheeses! The Hog Butchering class is my favorite! Alan has been butchering hogs for home use for over 20 years and it’s been refined to a work of art! The 1 Day Hog Butchering Class focuses on processing a hog into retail cuts and making bacon. We start with a chilled hog carcass. The kill usually takes place the evening before and you’re welcome to come t
Who’s ready for some homestead/farm classes?? Take a look at our schedule for the rest of 2024. I’m expecting a baby in mid November, so the schedule is a little lighter than normal. Updated Farm Class Schedule!!June 1–Cheesemaking $150June 8–Hog Butcher $250June 29–Cheesemaking $150——Break for Summer———September 14–Cheesemaking $150October 5–Lamb Butcher $250November 2–Hog Butcher $250November 9–Cheesemaking $150——Done for 2024!!——Message or text to reserve your spot—870.504.2684I’m super excited and can’t wait to see you all!! Classes are held on farm in Everton, Arkansas.*Kids may attend free!**Lunch is provided!***Each class includes free follow up support!! We started teaching farm classes early in 2020–officially. Before then it was a “hey can you help me butcher this?”, or a “can I see the cheese cave room?”. Always a rushed informal thing. Then Alan said (again!!) “you should teach Cheesemaking “, I threw it right back at him and said he should teach Cheesemaking! We all know I’m too chicken to stand in front of people I don’t know and say something. So, that’s what we did. I wrote ads and he answered the phone and talked to people. Since then I don’t know how many classes we’ve taught to folks from all across the country. It’s (almost) one of my favorite things to do! Because you just can’t really feel or smell on YouTube. You can’t ask questions on which rib to cut or send a text in the middle of your project. I love seeing people learn how to best utilize their extra milk and enjoy the meat they’ve raised! If we’re lucky, we get to see our students more than once, because they can come back for free to any class they’ve attended! Sometimes people just need the real hands on experience to gain the confidence to develop their skills. Our Facebook page has the most up to date schedule. Otherwise feel free to text or call! 870-504-2684 We decided to stop doing Beginner and Advanced and go back to the All-In-One. It can be as basic or advanced as the students are ready for. We’ll make Gouda, start to finish. Folks always say if they could just make Mozzarella, Cheddar, and Parmesan they’d be happy…me too. But honestly it’s pointless in pursuing 3 completely different cheeses when all we want is a melty cheese for pizza (young Gouda), and slicing cheese for sandwiches (Just Plain Gouda), and a hard piquant grating cheese (Aged/Old Gouda). Going through the stages of making a hard cheese covers most of the soft/beginner cheeses. In each class we start with milk. Fresh, and warm from milking. In season we have three different pans of milk—sheep, goat, and cow. This way you can experience both their similarities and their differences as they all progress to a finished cheese. You’ll be able to learn how to build your own cheese press! All students receive a pound of aged cheese—their choice of variety. Lunch is charcuterie style featuring many of our cheeses and some cured meats. Children under 18 may attend at no charge. This will be a hands on, start to finish type class where our master butcher will teach you everything you need to know to properly process beef, lamb, or pork. Minimal/no waste technique. Alan has successfully taught many people to home butcher and loves his craft with a passion! This class will begin with a chilled carcass and walk through the entire process for making retail cuts. Neptune’s Marketplace and Dairy Services Here’s What We Provide Raw Milk Cheesemaking Class Hands on Cheesemaking course. We’ll make Gouda, beginning to end. This fun, in depth class, will walk you through the steps of making good quality cheese in a home environment. You’ll also get to sample our wide variety of farmstead cheeses! The Hog Butchering class is my favorite! Alan has been butchering hogs for home use for over 20 years and it’s been refined to a work of art! The 1 Day Hog Butchering Class focuses on processing a hog into retail cuts and making bacon. We start with a chilled hog carcass. The kill usually takes
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Farm Owner · Since 2013
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Not verified by Bhumi. This farm's practices have not been independently verified. Product claims (grass-fed, pasture-raised, organic, etc.) are based on publicly available information and have not been confirmed.
