CSA Newsletter

This is “Babe’s” world (she thinks):  we’re all just guests in it!

June 2017 DELIVERY

June Delivery Dates:
  • Saturday- June 17th at WISD 10:30-11:30
  • Saturday- June 17th Farm 12:30-1:00
  • Sunday- June 18th WCC 11:00-12 noon
  • Monday- June 19th ZRH 445-545
SEE BELOW FOR July 2017 DATES-

WHATS IN THE SHARES THIS MONTH AND MORE!

  • Everyone will get beef and pork cuts this month along with 2 chickens for full shares and 1 for halves!
  • We WILL have eggs this month

Hello All!

Summer is underway here on the farm.  Baby lambs were born during the last month as well as a few calves (more on the way).  One ewe gave birth to triplets and one baby boy just wasn’t getting enough.  I wasn’t overly excited to add another chore to my daily list but a bottle it is!  The flip side is he’s adorable and irresistible at feeding time!

 

 

 

 

 

 

 

 

 

We were able to get our hay mowed, raked and baled last weekend.  Eighty-Eight extra large bales- a great harvest. Oh yeah for next year’s cow food, that’s a “load” off my mind (pun intended).  That being said, it can RAIN NOW!  Everywhere I look it is dry.

Onto Fencing…In the past we’ve used portable fencing but this year we’re making a change.  We’re going to a more permanent style of fence post which means lots driving posts into the ground.  Once it’s up and installed it should eliminate the daily moving of electric netting and make life a little easier.  Yes, for now it’s all about the fencing!

Our spring harvest is over and we’re already putting our fall numbers together.  However, for now, the livestock are eating grass, grass, grass.  It’s starting to dry out and turn brown though. When a lack of rain happens, you start the summer at a deficit and the grass never seems to be able to reach its full potential…or worse, by July everything’s starting to go dry and the pond is starting to look worryingly low. Those are scary times because you don’t know the future, you don’t see an end, and you’re completely at the mercy of the weather.

I have observed through the years that people in agriculture are, generally speaking, people “that believe”.  And it’s because so much is out of our control. The weather, triplet lambs,  the…weather. And the weather! So help us to believe in an average amount of rainfall this summer!

(You can help by giving a bath to the dog, washing your car, and watering your flower garden. “Murphy’s rule!)

 

OLD PINE FARM MEAT:

 
Grill-Roasting in 4 Easy Steps
1. Season
Apply the spice rub as directed in the recipe.
2. Prepare the grill
Heat all burners of a gas grill to medium low or prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly or let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
3. Sear
Set the meat on the grill (over the hot zone of the charcoal fire), cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the meat away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
4. Grill-roast
For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.
Move the meat to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F—cover, and cook until done to your liking. If using a charcoal grill, check on the fire occasionally; it may be necessary to add fresh charcoal as the fire dies down. Allow the meat to rest for 5 to 10 minutes before carving and serving with the sauce or glaze.

http://www.finecooking.com/article/grilling-big

MARK YOUR CALENDARS- TENTATIVE JULY 2017 DELIVERY!

  • Sat July 22nd WISD 10:30-11:30a.m.  
  • Sun July 23rd WCC 11-12 noon
  • No Monday Delivery!
SEE EVERYONE IN A FEW DAYS!