Our Talented Artificial Insemination Team!


In addition to working with our cattle, we also work with a great bunch of people! Adrienne Lulay and Alex Snider have been coaching Michael to be self-sufficient at artificially inseminating our cattle. Adrienne and Alex are fun, dedicated & skillful; they are experts at their craft. THANK YOU for coming out on late snowy nights and early foggy mornings! 

Congratulations to Michael who graduated this year and is now inseminating solo!

Take the Chill Off with Beef Stew

A cold winter day is a great time to make beef stew. We start with a nice chuck roast that is cubed and browned. Then we cook some diced onions and add flour. Next, we add some red wine and our home-made bone broth to our cubed chuck roast and simmer slowly for at least 3-4 hours. Finally, we add our home-grown carrots that have been in our cold storage and our green beans, peas and summer squash that were blanched and frozen this past summer.

We have a simple, healthy meal for my family that warms our kitchen and our hearts. We grew all the produce and raised the beef on our farm which makes this meal even more rewarding. 

Bone Broth...The Cure for the Wintertime Blues

bone broth.jpg

I use bone broth throughout the year for our soups, gravies and anytime our recipes call for broth. Winter is a great time to replenish our stock of bone broth.

All great bone broth starts with organic grass-fed beef bones, and we have that covered with our own Verdant Hills Farm beef bones. I changed up my recipe this year to include searing the beef bones over high heat on the grill for more flavor before simmering the bones for 2 days. I add carrots and onions from the garden the last day of simmering. The results....simple, glorious bone broth.

I'm happy to share details of the full recipe..just reach out. I'm here to help, so please don't hesitate to ask questions about the process or arrange a time for me to come out and help you start your first batch of bone broth.

Here's drinking to your health!


Less Mooing and More Chewing with Gentle Weaning

A few weeks ago, we started weaning last Fall’s calves from their moms. Under Michael’s watchful care, our calves and momma cows are weaned humanely with a temporary wire between them. The calves and momma cows can touch noses without the calves being able to nurse. They are also near each other for support as the calves adjust to eating only fresh grass and clover on pasture. After two days of some mooing back and forth, the quiet chewing returned to our pastures.

Some people wean their calves at 6 months. However, we prefer to wait until the calves are more mature at 8 months before we start weaning. We feel waiting and using a gentle weaning technique is less stressful and healthier for both calves and momma cows. Yes, us humans also benefit with better sleep from our gentle weaning process...less mooing and more chewing.

A Cow's Life on Pasture!

After a very wet and long winter/spring, the cows are thrilled to be back onto pasture. We are thrilled too. Michael's daily chore of scooping manure will be a distant memory as he gladly adjusts to managing the herd with intensive rotational grazing.

Our cattle are well-loved and cared for. They are docile and friendly. There's no shortage of individual attention for each of them. As you can see, this one loves getting her back scratched! 

Others love posing for the camera! It's definitely a cow's life and fun one indeed. 

Baby Chicks Arrive

Em Holding Azule

Em Holding Azule

Always fun to have baby chicks on the farm. No matter how rainy and dreary the weather gets, holding a baby chick instantly brightens your mood. We have 8 Austrolorp chicks to add to our egg-laying flock. Not only do we and our egg customers look forward to farm fresh eggs with orange yolks, our cows also thank the chickens when they keep the fly population under control during the summer months. Our lucky chickens are out on pasture throughout the year. We all win!

Baby Chick (Ring) Wandering

Baby Chick (Ring) Wandering

Start Your Gardens...with a Covercrop

Sustainability starts with soil conservation. We use a red clover as our covercrop for our raised bed vegetable garden. The red cover grows through the winter and preserves our soil from the 50+ inches per year of rain while also adding nitrogen into the soil. As a bonus, we improve the soil structure by incorporating the red clover into the soil.

Here are spring peas that were planted right after the red clover was incorporated. 

If you didn't plant a covercrop last fall, there's still time to plant your garden this spring but you need to start planning NOW and planting SOON

Here's a preview of another glorious strawberry season to come!

Pastures Are Alive Again!

Spring (although very wet) has finally arrived, and our pastures are alive again! Our diverse pastures are the lifeblood of our farm. We have been planting, nurturing, and patiently watching the pastures throughout the fall and winter. Hacking through blackberry along the fence lines with a trail hoe and weeding tansy by hand is tough work but worth it. No chemicals needed here!

We no-till drilled tall fescue, red clover, annual clover, chicory, and plantain into our existing pastures last Fall and can see them emerging this spring. By no-till drilling, we save our existing pasture, reduce carbon loss in the soil, and preserve our earthworms and beneficial bacteria.

Why do we do all this? It’s for the love of our cattle and respect for our land and environment. Healthy, diverse pastures farmed organically help our land and environment by sequestering nitrates in our soil and converting the nutrients, sunlight and water into healthy, nutritious feed for our cattle. Our cattle help by grazing and depositing their manure throughout our pastures. We also harvest all the needed winter feed for our cattle from our pastures. It’s a continuous recycling process, and it’s pretty awesome!

Here's to the start of another great forage season! Please keep hunting our voles, Rudy!

Sustainability and Black Gold!

The manure that we collect from our herd throughout the winter is more valuable to us than gold. Since we feed our herd organic forage which is grown by us, we know our herd's manure is clean and full of nutrients. We partnered with our friends at Yamhill Soil and Water Conservation District to receive partial funding to build our manure shelter last summer. The manure shelter prevents rain from leaching the nutrients in our manure pile and contaminating a creek that flows through our property. By keeping our manure pile dry, the composting process continues throughout our wet weather which has been substantial this winter. Once the manure is composted and the weather turns warmer, we spread the manure onto our pastures to fertilize them.

Rain water that comes in under the manure shelter and hits the manure pile is collected and pumped into our 275 gallon chubs. We store our manure water throughout the winter and spread onto our fruit trees in the spring.

We are happy with our new manure shelter and are excited that we can preserve and recycle the our herd's manure!




A Path To Sustainability

Sustainability is part of our DNA and can be seen throughout the farm. We spend extra time planning for sustainable practices and make them part of our everyday routine. We benefit. Our animals benefit. Our pastures benefit. Our environment benefits.

As the herd's lead shepherd, Michael sets up smaller paddocks with temporary electric lines within our larger pasture. He artfully moves the cattle into a new paddock every 2 days as part of our intensive rotational grazing program. The cattle benefit from fresh forage and encounter fewer pathogens. The pastures benefit from a more even mowing, a reinvigorating trampling, and even deposits of what we affectionately call black gold.

Emmett can be seen towing our portable chicken coop into a pasture just vacated by the cattle where the chickens free range and scavenge for bugs. By having the chickens nearby the cattle, the chickens keep the fly population naturally in check.

This is clearly a team effort, and I love my team!

Sustainability is an ongoing process. More examples of sustainability in my next installment.

The Perfect Burger

Everyone has their own idea of the perfect burger. Every perfect burger starts with GREAT ground beef. Our ground beef comes from a single cow that is 100% grass-fed, organic, born and raised by us on our farm, and custom ground for us by our local butcher. Our butcher is only 10 miles away so our supply chain is very short and very local.

Our ground beef is frozen fresh in nicely formed blocks and pulls apart easily when thawed.

We like our ground beef with 15-20% fat.  The fat on our 100% grass-fed beef melts away when seared which leaves a juicy but not greasy burger. 

I like cooking my burgers on a nice hot grill for a uniform sear on both sides. There's no need to oil or grease your grill.

Also, don't forget to let that cheddar cheese melt all over that burger patty.

We are here to help our customers before and after they purchase their beef.


Sous Vide!

A few pictures from one of our passionate and talented beef customers using the method of sous vide to cook our beef. Awesome job Megan and Adam! #organic #100percentgrassfed #sustainable

Better Beef.

100% Grass-Fed. Pasture Raised. Organic. Sustainable. 

We are passionate about the taste, marbling, and premium quality of our 100% grass-fed beef. Our cattle are known for their high marbling on a grass diet and their happy, docile personalities. We raise our happy cattle on our pastures that are high in diversity and nutrients. No GMOs, growth hormones, antibiotics, synthetics, herbicides, or pesticides of any kind.  

The result . . . flavorful, tender, highly marbled beef with the health benefits of being 100% grass-fed, organic, and pasture raised. 

Big THANK YOU to our loyal customers and friends for supporting our small family farm and our back-to-basics values. Your purchases, photos, and comments are much appreciated! We will soon start taking orders for our 2017 beef season. Contact us to be put on our interest list. Thanks to your support, we expect to sell out quickly again this year. 

Your humble farmers,

Rich, Michael, and Emily