Then Athena held up her aegis, the bane of mortals, on high from the roof, and the minds of the wooers were panic-stricken, and they fled through the halls like a herd of cattle that the darting gad-fly falls upon and drives along in the season of spring, when the long days come. Homer, The […]
Can I Love a Summer Swarm of Flies? Read More »
When dividing up a chicken, my druthers always go to the dark meat. So this week’s recipe from Chef Katy has a special place in my hierarchy of reliably great meals. Fried chicken drumsticks are a delight. By long tradition, tangy buttermilk has been the critical ingredient for tenderness in fried chicken. But buttermilk also
Buttermilk Fried Chicken Drumsticks with Lemon and Thyme Read More »
The term “grass-fed” has been used often enough that most people come to us with at least a general idea that this is the kind of beef they’ve been looking for. But there’s another term we like to use: “grass finished.” I occasionally hear from folks, asking whether our beef is grass finished, so let’s
What Does Grass Finished Beef Really Mean? Read More »
A farming friend sent me a provocatively written news story that was almost perfectly calculated to rile us both up. As will become clear, my purpose here is not to debate or to dispute that story. But for a brief context, the article’s subheading sums up the ideas: “If we can’t dramatically cut meat consumption
Farming without Outrage Read More »
This week we hosted a forest survey workshop. Our local USDA agent asked if they could use our small parcel of woodland as a training opportunity for the staff from the surrounding field offices. That was fine with me. So on a pleasantly breezy morning, I tagged along and and spent a few hours learning
Walking With Someone Who Knows Something Different Read More »
This week’s recipe from Chef Katy uses our pasture raised, Certified Organic chicken breasts in a simple miso butter preparation. Katy included some suggestions for a great medley of side dishes, but of course there are plenty of other pairings for you to serve alongside the chicken bowl. Enjoy!
Miso Butter Chicken Bowl with Red Lentils, Sweet Potatoes, and Pickled Onions Read More »
Currently, our beef liver is out of stock. Someone wrote to ask me about that. It was a fine question I was happy to answer, but it got me thinking about some of the logistics of a farm-centric supply chain. Scarcity I realize that a lot of folks never eat liver, so for them, having
Beef Liver Is Out of Stock, and Why That’s OK Read More »
Our lawnmower is broken, and I’ve been stuck waiting a few weeks, held up by slow-to-arrive parts. Meanwhile the grass is growing quickly. On a grazing farm, a lawn full of grass can be an opportunity. Rachel moved the cattle into the side yard today. They grazed the lawn: in among the red pine trees,
Cows vs Lawnmowers Read More »
Here’s an updated version of a home cooking classic. The meatloaf itself comes together as a pretty simple meal featuring our grass fed ground beef. The blistered tomato topping makes a delightful companion. Enjoy!
Grass Fed Beef Meatloaf with a Blistered Cherry Tomato Relish Read More »
Think about what happens when we’re stretching tight wire fence across the farm. You can probably imagine that the wires create a tremendous pulling force on the fence posts at each end of the line. Here’s video I shot a couple weeks ago as I was fencing the back pastures, showing the practical steps we
How We Brace Fences for Stability Read More »
