Blog - Nature's Gourmet Farm

VIDEOS: On The Lighter Side of Farm Life

This week I want to share three short videos taken recently on the farm. I will provide a short introduction and then a link to our farm YouTube channel. Note that the videos are unedited meaning it is what it is! Hope you enjoy. The first video is between our farm dog Tess and a fawn that wondered up in the pasture beside our home. We have seen a lot of fawns this year - many more than in any previous years. The video shows Tess circling the fawn and the fawn standing its ground while pivoting to keep a sharp eye on Tess.

The Health Benefits of Grass Finished Beef

Popular diets recognize the value of all-natural grass finished beef in their diet. This high protein food helps provide essential amino acids, vitamin B12, A, D, and E as well as important minerals and other nutrients. Our farming stewardship of the land and animals is based on Godly principles - similar to God's Biblical health plan as it is presented in Dr. Jordan S. Rubin's bestselling book The Maker's Diet. Our cattle herd peacefully graze about 265 acres of diverse grassland that has high quality, high protein grasses that are free of chemicals. The end result is delicious, all-natural, lean beef, with many hidden health benefits.

Building Resiliency!

Many if not all publications and emails from various sources I read talk about "Building Resiliency" on farms as well as building resilient immune systems to better avoid sicknesses. But what does this mean? Well, building suggest you have made a conscious decision to do something different. As it relates to farming or our health it can mean taking a different path than the conventional methods out there. Resiliency is a noun and means the power or ability of a material to return to its original form, position, etc., after being bent, compressed, or stretched; elasticity. The ability of a person to adjust to or recover readily from illness, adversity, major life changes, etc. Stay with me here - Did you know Mississippi is the most regulated state in the South?

Could It Be So?

I first meet Gabe Brown when the Grassfed Exchange Conference was at his farm in Bismark, North Dakota in 2013. Gabe has numerous YouTube videos where he shares the lessons he has learned about building health of soil. For him, it came about from lessons learned the hard way when he lost cash crops several years in a row and then strict observation on what happened afterward to his soil.

Announcing SALE Items, NEW Products, and Customer Inspired Recipe

Everybody loves a SALE!!! After all, it is not often you have an opportunity to save some hard earned money on some of our popular items. Recently, Ted purchased a half pig and text me to say the Patty Sausage was seasoned "just right". So, our first sale item is our Patty Sausage. I have created a new item for when you buy 15 pounds you save 15%. Our second item is Pork Chops. Another favorite for many customers. Again, I have created a new item for when you buy 15 pounds you save 10% off the individual price. Our third item is Ground Beef. Now, when you buy 50 pounds or more you will save 17% off the individual pack price. Our last item is Beef Shoulder Roast.

Farm Updates

WHEW! Thank you Lord Jesus that we were not impacted by Hurricane Sally. While the winds were not forecasted to be that significant, the 10-15 inches of rain is enough to present major issues. We started preparing Saturday afternoon. Sunday, I contacted my USDA rep to see if we could schedule our Wednesday chicken processing for Monday afternoon - that way we would not risk a batch of chicken if the weather turned for the worse. Fortunately, we have great inspectors to work with and our processing team stepped up and made it happen. Then, Sally turned North on Tuesday and went through Mobile Bay. This put us on the west side of the storm and all the forecasted rain dwindled to zero!

Product RESTOCK Status

Spring and early Summer were really crazy times that impacted us all - and to some extent still does. When the industrial food processing plants started closing due to COVID-19 many grocery store shelves quickly went bare. That forced folks to look elsewhere for their weekly groceries. Farms like Nature's Gourmet Farm were quickly overwhelmed with business. Fortunately, we had scheduled our beef & pork processing dates for the year which really helped. Now, things have settled down and we are somewhat back to pre-COVID operations. One of the outcomes for our farm has been generating a "rhythm" in what we do. For example: the beef we process the first Monday

A Busy Week At The Farm

So, have you ever wondered how "your" farmer spends his day? Believe me, we wear a lot of hats here! The first hat would be daily chores. You know, the things you have to do everyday - regardless of the weather, anniversary, birthday, day of the week, etc. This includes taking care of the baby chicks in the brooder (as well as cleaning up the brooder, waters, feeders, etc. to prepare for the next batch), then moving, feeding, and checking water for the pasture chickens. And, there is feeding the pigs (twice per day & about 250# each time) and making sure their needs are met and they have not destroyed something. Lastly, would be checking on the cows that all is well and moving to the next paddock if needed.

Farm Activities

Here on the farm we feel very blessed to have missed the damaging effects to two storms this week that eventually impacted Louisiana and Texas. There are numerous vulnerabilities in our operations. Top of the list is lack of electricity for an extended period of time to keep our product frozen. We do have a generator backup, but that could be stressed in an extended scenario. Next, I would list our pastured chickens. The pens we move each morning are light - weighing only 100 pounds. They shed less than 30 MPH wind really good. And I have made metal pins to stake each corner down so they don't slide and injure chickens or go airborne like an empty one did back in January.

Hens & Eggs Farm Update

Nature has certain rhythms! Spring brings flowers, new growth, and wildlife give birth to their young. Summer is a time of growth for forages, trees, etc. that feed new life. Fall is harvest and time to prepare for cold weather. Winter is a time to hunker down. Farm sales have periods of highs and lows. Typically, July and August are slow times because folks are on vacation, etc. September through early December as well as Spring are our strongest months. Each year we rotate out an older flock of hens and bring in a young flock. The new flock are about 17 weeks old and typically start to lay about week 21 or 22. Their first eggs are medium in size, but will jump to large quickly.

Gratitude!

It has been a busy week here at the farm. While we have seen a slight slowdown in order volume like with eggs, we continue to sell out chicken within days of processing and most cuts of beef and pork before we receive the next product from the processors. August has brought dry weather to our farm which means I am able to get into the pastures and take care of some much needed "maintenance". For instance today, after Beth & I packed the Jackson Metro orders, I spent about three hours removing smut grass. First, I gather all the seed head stems in my left hand and then very carefully cut them off with a pair of scissors. The seed heads are then put into a bag that will go to the dump. Objective here is to kill the offspring!

Annual Cattle Roundup

Every year we bring the mama cows, bulls, and calves up to the corral where we "work" them. Since the day starts early, we move them into the pivot pasture late the evening before. That way we know we have everyone the next morning. So, what is involved in this "working" of the cows? Well, it is basically a modified cowboy wrangler day. You know, where the cowboys on their horses would bring up the cows and separate out the calves that would then be roped and tied so the expert could brand, castrate, etc. Except our method does not involve horses. We move them by walking them into the corral where we sort them and move them a few at a time. We don't use ropes to catch and tie them up- our tool is called a head gate/squeeze shoot. We use this to catch the calves just behind the head and hold them still.