Farm News
Hello Farm Friends,
This has been the best weather this side of the equator! The grass is growing right before our eyes. The cattle, sheep, goats and pigs are staying true to their calling: harvesting grass!
Land of the Lease
Since our last newsletter, we have acquired a new place to lease. It is approximately 60 acres. It is overgrown and needs a lot of work to make it shine. We will begin by mending the existing fences then put up some electric fencing. Next, instead of ordering copious amounts of chemical fertilizer and herbicides, (which destroy soil organic matter), we will let the animals do the work for us. They will be mob grazed on the land, leaving natural fertilizer and munching down weeds and brush to get to the grass. I will take some "before" pictues soon.
The best thing about this place is it's location. It is only 5 minutes from our house. The other places we keep the sheep, goats and cattle are about 20 minutes away. This is a giant step into creating a more sustainable farm. We are very blessed to have acquired this acreage.
Food for Thought
I have been rereading the book by Michael Pollan, The Omnivore's Dilemma. I have been struck again by his ability to bring right in your face the facts of our food system. The basis of our food system is narrowing down to corn. There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. It becomes the feed that feeds the steers, pigs, chickens, lamb and fish. It is contained in the virtually any soft drink and processed food on the shelf. When it is processed, virtually all of it's nutrients and minerals are lost in the process it undergoes. It is chemicalized, heat treated, stablized, thickened, gelled, squeezed and colored. And it is in almost everything you eat, that is if your shopping cart is summarized by the internal areas of a supermarket.
I love corn! It is one of the few vegetables my son will eat. We love it on the cob, creamed or in stir fry. But when I eat it, I can still tell it is corn by it's shape, texture, color and size. This is a whole food. You can find whole foods on the perimeter of the supermarket, local farmer's market or even better, find a local farmer. Get your food as close to the land as possible. You, your family and local economy will become healthier!
More Food
Since I have bombarded you with information, now something a little easier to swallow. A delicous new way to cook a chuck roast.
Steak with Peppers and Onions
2-2 1/2 pound chuck roast 1 1/2 tsp ground coriander
4 tsp. dry mustard 1 tsp. salt
1 tsp. ground black pepper 3 tbsp coconut oil, or bacon grease
2 large onions sliced into 1/4" rings 2 large green bell peppers, sliced
2 large red bell peppers, sliced
Slice roast into "steak" slices. About 1/2" thick, tenderize steaks with a mallet. In a small bowl, combine mustard, coriander, salt and pepper. Rub half the mixture over both sides of steaks. Set aside remaining spice mix. Heat 2 Tbsp oil in a large cast-iron skillet over medium heat. Add steaks and cook 5 minutes per side for medium -rare, 7 for medium. Transfer to a plate and allow to rest for 15 minutes. Wipe pan clean or not and add remaining 1 tbsp oil. Add onions and peppers and sprinkle with remaining spice mixture. Cook until vegetables are tender about 10 minutes. Serve meat with peppers and onions on the side or on top of homemade bread, toasted, or hoagie buns.
A New Connection
If any of you are connected with friends on facebook, look us up. Youngblood Grassfed Farm. Please join us as we seek to educate and inspire ourselves and others about how our food is grown and how this is beneficial to all.
Stay tuned for some upcoming news about "Variety Packs" I hope to have the information out to you soon. See you at the market or here on the farm!
Be Blessed, Tracy
