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Our beef customers are coming up with great ways to prepare their beef...like making stir fry, tacos, fajitas, roasts, burgers, and steaks cooked sous vide.
We simmer the beef bones over several days to make our flavorful beef stock that we use to make gravy, sauces, and soups.
For me, I like starting with one of our well-marbled steaks and season with salt.
Right before searing and slowly cooking on the grill, I will also add some thyme.
Haylage harvest has begun! Over the next 2 months, we will be harvesting enough feed for our cattle to thrive during the winter months. For those who don't know, haylage is pickled forage. You can find out more about our haylage here.
Today was the first step...all the equipment was prepared and the grass and clover has been cut. More tomorrow... we will bale the cut forage and wrap the bales. Cutting grass under a blue sky with fluffy white clouds and a sweet scent in the air...what's not to love!
One of the perks of our diversified farm is that we eat really well. We are still pulling out pre-cut frozen green beans, bell peppers and zukes that Emmett and I harvested and prepped from our summer garden last year. The grass-fed beef comes from our farm of course. This is our quick weeknight dinner.
The other day RooRoo, my Barred Rock chicken, got "loved" a little too much by Rudy and was injured really badly. Thankfully, my dads knew this chicken was important to me, and my Daddy brought her to the vet. For almost a week RooRoo lived inside our house with us until she was well enough to go outside again. She's back with her flock now and is growing her feathers back at a rapid pace. The hole Rudy made in her neck is now healed, and she enjoys the company of her flock.
Thank you to our loyal egg customers for buying my eggs.
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