Randle Family Farm: Certified Organic and USDA Approved Beef, Pork, and Poultry

 Lawrence Randel, his son and grandson say, was "in the right place at the right time" to begin farming. Raised in Indiana during the Depression, Lawrence started his farming operation on 80 acres in Boone County-- with 20 acres each devoted to corn, soybeans, and pastured hogs. A series of interesting events, would see the end of the corn and soybean production and lead the next Randel generation, son David, to explore the viability of raising hogs, beef, and poultry organically.

Over coffee with David and his son Jon, David explained to me, "Our goal is to service the individual customer with healthy meats. We spent a long time reseraching organic methods and decided that we wanted to go in that direction.  When we first discussed the organic concept with my Dad, he wasn't too sure about it. But he quickly came around. Now if anyone askes him about the farm, he'll proudly tell them all about our commitment to organic meat production and point out the advantages of organic meat."

 I have often written about the advantages of buying meat in bulk and at Randle Family Farms you can do just that. Along with organic beef, pork, and chicken, you can also order turkeys and even get gift certificates.  To purchase product, contact David or Jon directly by phone or email.

David and Jon are currently setting up a farm store and dream of the day when they can host farm days for children and their families. "We want to be able to give people the experience of life on the farm", David explained." We want to be able to let others experience what this life is like--it's a great life and we want to share that with as many people as we can."

Randle Family Farm

2155 W. 650 S. Lebanon IN 46052 Phone: 765-894-6675 FAX: 765-483-9291

Jon Randle
jon@randle-family-farm.com

David Randle
david@randle-family-farm.com

Photo: Courtesy of David Randle. Seated: Lawrence Randle with great grandson Sam. Standing (l to r): David and Jon

Comments

[Thom England]

We used there pigs for the pork we served at the Longest Dinner this year. Love working with such great people. It is interesting how they realized they should be raising in a more sound way.