Buggers, my photo doesn’t properly show just how yellow the fat is from these super tender grass finished beef short ribs. I buy grassfed butter from our friends, but it’s extremely expensive, so when i can, i use our home grown beef fat for cooking and flavouring.
Our cattle are fully finished on pasture only – no grain ever – which allows the fat to be high in vitamin E and betacarotenes, thus giving its yellow colour.
Absolutely tasty. The broth will be frozen up for soup making.
As a first step of my endophyte infected fescue eradication and pasture renovation project, today was the big day of tillage. My husband had purchased a Howard Rotavator 600, which is 10 foot wide sod-cutting and chewing machine and the soil (actually just dirt, it’s in pathetic condition) it’s been through gave it a real workout. Even the tractor couldn’t keep up and i had to sidle over and only take 2′-5′ bite of new sod at times, especially going up hill. This first pass took place on May 17-18, 2017.
One pass tillage next to existing stand of grass. Serious clay content. Methinks some of this worked up harder than if i took down the gravel road!
All in all, i mapped out about 18 acres actually tilled. There are about 25 acres total in the area being renovated, however, because of the steep slopes, several acres are left alone to serve as grassy waterways. I wonder, however, as hard as the ground is, if the tilled portions won’t actually hold and stop more water than the hard pan waterways. Hmmm.
So far, 12 hours spent (1.5 acres per hour) tilling, but not counting time servicing tractor and machine or time spent getting to/from the farm. Tractor uses about 7.7 gallons diesel fuel per hour, so 92.5 gallons there. Second pass should take a bit less time, but we’ll see!
We received a big storm last night with about an inch of rain, so the second pass won’t happen for a few days – depending on weather. Allen will be right behind the second rotatiller pass with the Einbach harrow/seeder and my selected annual grass mix.
We just received the new issue of Stockman Grass Farmer magazine and inside is a small feature entitled, “Allan Nation‘s Journal Jottings.” This is a little section to share some of the many notes Mr Nation jotted down while reading. Allan Nation died last November and thankfully, his wife, Carolyn, and friends are bravely moving forward with his vision of helping farmers become better graziers. Check out Stockman Grass Farmer. News, events, books, DVDs, CDs, and all sorts of archived information.
Guidelines for Young People
Find out what you really want to do before you go to college.
Go to work for a small, fast-growing business at any level.
Show up for work on time, look, and dress sharp
Keep fixed living costs low. Rent, don’t buy.
Where does the money come into your employer’s business? Get to that spot as close as possible.
Don’t be overhead.
Don’t go into business for yourself until you are 30.
Work in your career field at any level while you are going to college.
Consider getting a general business degree.
Make sure you understand the core business model you are working in.
Started in 1988, Green Hills Farm Project is non-profit, family-oriented, sustainable agriculture group of like-minded farmer families who support each other in sometimes crazy ideas. Each month, we meet with a potluck and farm tour at members’ farms and ranches and once annually with an invited guest speaker. This year on 4 March, we welcome Jim Gerrish, world renowned grazing expert, back to his old stomping grounds at FSRC (Forage Systems Research Center) at Linneus, MO to share his unique perspective with a presentation entitled, “Grazing Around the World.”
Here is your invitation! (GHFP meetings and farm walks are open to the world)
Jim Gerrish, author of Management-Intensive Grazing – The Grassroots of Grass Farming and Kick the Hay Habit – A Practical Guide to Year-Around Grazing, is our guest speaker at the Green Hills Farm Project annual winter seminar March 4, 2017 At FSRC (Forage Systems Research Center, Linneus, MO). Known world wide as an expert in management-intensive grazing systems, Jim is also available for private consultation. Today’s seminar “Grazing Around the World” will be exciting insight into grazing management in many different climates and cultures from Jim and his wife, Dawn’s, personal experience. American GrazingLands Services, LLC. Jim and Dawn now reside near May, Idaho.
This annual seminar has a cost of $30 per family and will include a one year membership to Green Hills Farm Project. Please bring a potluck/carry in dish for lunch. More information contact Allen Powell at 660.412.2001 or myself (tauna) – firstname.lastname@example.org
So much to do to ready the house, yard, farm for spring growth. In north Missouri, there is always a very narrow window for such activity when it’s not too hot, not too cold, not too muddy, not too dry, not too windy, not too green. Yeah, spring work needs to happen before spring brush and grass starts growing.
Today is about 70F, cloudy and very windy, so no outdoor burning, but otherwise great for outdoor stuff.
Dallas and i cleaned out a small ditch near the house which contained ancient metal trash – he ran the tractor, i ran the log chain and we made short work of it – had a few interruptions – but finally all pulled out, loaded, and hauled off.
Also, taking time to prune trees, rose bushes, and ornamental grasses.
Heat milk to 160 degrees (about steaming)over medium heat. Add one cup hot milk to egg yolks, then blend into the remaining milk. Remain vigilant and/or whisk often to keep it from sticking and burning to the bottom of the pot. Add sugar (or honey) and spices, then reheat. This is great warm or cold.
As always, use organic, fresh, local whenever possible.
Jerry really likes this and it’s packed with calories and fat, which is important for him right now. He warms up a cup of eggnog if he has trouble falling asleep or for brekkie in the morning with his softened cereal.
Quick trip to my farm to shift the cows across the road.
Yes, i was just there yesterday, but discovered that I had grossly overestimated the amount of forage the cows would have, so they had to be moved today.
Ready to shut off the valve from the pond.
Turned off – notice the grove in the head of the bolt – it is now turned perpendicular to the water line – this tells us it is turned off.
The overflow pipe will just pull out (the white one).
Once it is out, then if the hole in the bottom of the tank is not plugged, the water will flow out through the buried pipe.
Water rushing out from the tank through the buried pipe into the ditch about 20 feet away from the tank.
Tank drained as low as it will go.
The system has a leak back design, so the water in the pipe with the float will drain back and not freeze.
Took Dallas with me just in case my temporary netting decided to take flight in our 33 mph gusting winds. But all went well; he wouldn’t have needed to go, but sure gave me extra peace of mind. Taking out mineral,
shutting gates, and draining a water tank took us 55 minutes. Driving up there and back takes 1 hour 15 minutes. Obviously, I usually plan to spend more time up there to justify the trip.
Waiting patiently for me to get out of the way!
And moving on! Took about a minute for 210 cows, replacement heifers, and 130 calves to move across!