Farm News
We have had the absolute best weather this side of the equator! The grass is responding accordingly. It is growing at a staggering pace. Many would see the pastures and wonder why we do not cut, rake and bale it into hay. We prefer to let the cattle harvest their own meals! Andy moves the cow herd or "mob" daily. They leave behind them parasites, fly larva and a layer of all-natural fertilizer! They move ahead into a fresh "salad bar"! We have more steers that are fattening well.
We have just acquired a new piece of land through leasing. It is approximately 60 acres. The best part is the location. It is only 3 miles from us. This is a huge step toward our farm becoming more sustainable. The new ground is overgrown from lack of use. Much work needs to be done. We will be repairing existing fences and setting up the portable electric fencing. Most farmers would order herbicides and start up the tractor and bushhog to clear brush. We will be using the mob to do our clearing. I will be posting the "before" pictures soon.
In the News Again
Our farm has been featured in the Times Record of Northwest Arkansas. This is due to our being named as Polk County Farmers of the Year. Thanks to so many of you for your support and well wishes.
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.
Freezer Beef
I have a quarter of a beef, grassfed and finished in the freezer at the processors. I had a customer who is on a fixed income, unable to pick up the meat and had to back out of purchase at this time. It is approximately 100-115 lbs. of steaks, roasts and ground beef. The total price is $550. This includes processing and packaging. This comes to $4.78/lb. for 100% grassfed, hormone-free and antibiotic free beef, raised right here in the foothills of the Quachita Mountains.
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
