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Good morning from your Farmers,
Contents:
- 1. Pullets Arrived March 1st
- 2. Weaning Calves
- 3. Mercola Article – Osso Bucco
- 4. Job Opening
- 5. Product Availability Update
Pullets arrived March 1st– every 6 months we receive a fresh batch of pullets.
This year we were not sure if our late February to early March batch would be available…even though we ordered them last September.
However, mostly since we have done business with the same farmer since the Spring of 2017, he prioritized our order and delivered them March 1st. While the price was higher, I was braced for a much higher price.
Our pullets are typically 17 weeks old when delivered. They will start laying at about 24 weeks. That means we should start seeing medium eggs by our May delivery dates. YEAH!
Weaning Calves- Each year we wean our yearling calves so the cow can prepare for her next delivery. Typically we calve in early Spring and wean late Fall.
However, several years ago and for several years in a row we had bull troubles that delayed some of the cows being bred until early Fall.
So, we are just now weaning those calves.
Our process is to separate them from the moms, but leave a fence between them. In our case, we put the calves in the small pasture next to our house with access to the inside of the corral and then the moms are on the outside of the corral where they can “visit” but not suck.
It can be noisy for two to three days. The cows are hayed close to the corral and then each day we move the hay further away.
After weaning we move them onto pasture in the opposite direction from the cows. This time that meant crossing the road. You have to understand that raising calves is similar to raising a bunch of kids! When they are used to following mom and NOW are expected to make their own way – well… you need to have patience. Especially when it means crossing the road.
There is an old saying – “when working animals, leave your watch in the truck”!
It is always best if everyone (meaning yearlings) is at the gate at the same time AND that everyone goes out the gate at the same time. Hahaha
That was not the case this time. Once the gate was opened and I called them (they actually followed me to the gate very well so I was hopeful) I started across the road and into a lush green pasture just waiting for hungry yearlings.
Several finally stepped through the gate…sniffing this and that looking for reasons to go forward (or maybe reasons NOT to go forward).
Anyway, a few eased their way across and into the pasture and immediately started grazing. In a bit a few more came…then a few more.
Then there were five or six that said NO WAY – I am not going and you cannot make me! Well, that was only partly true. You see, they sought safety back in the corral. While I was not going to get them through that gate – I could load them into my cattle trailer and deposit them into the pasture with their siblings. Probably much less stressful too.
Which is what we did. Here is an early picture of the move.
Mercola Article – Osso Bucco- Earlier this week I had numerous folks contact me regarding beef shanks. Everyone wanted beef shanks also known as Osso Bucco. Finally, I asked Meredith “where is this coming from?” She said a Mercola article
this week.
Mercola’s Story at-a-glance
- Shanks are a collagen-rich, nutrient-dense cut of meat that provides a more balanced amino acid profile than traditional steaks
- Collagen, the most abundant protein in your body, supports skin, joints, bones, and gut health, and shanks are a top dietary source
- Cooking shanks low and slow breaks down collagen into gelatin, making the nutrients more bioavailable and easy to absorb
- Glycine, the main amino acid in collagen, helps regulate metabolism, balance muscle meat intake, and counteract inflammatory amino acids
- Traditional diets included more collagen-rich cuts like shanks, offering a healthier protein balance compared to modern steak-heavy consumption
Check out Mercola’s go-to braising method for all three types of shanks — beef, pork, and lamb — in this recipe video. He also discusses a little more why he loves shanks in the video!
And, YES, we will add a new beef and pork shank item to our website soon.
Job Opening – for the past four plus years Kim has been a faithful member of our processing team and a great supporter of our farm mission.
Due to life changes, Kim let us know that she will need to step back so she can focus on her family more.
Kim's decision has created an opening in our processing plant. As a processing team member you could be trimming meat, cleaning off bone dust, packaging, operating the vacuum sealer, labeler, etc., all the while participating in conversations about Scripture, canning, gardening, current events, etc. Thankfully, we all get along very well together.
Here is the typical monthly schedule:
Second Tuesday & Wednesday of each month
Tuesday AM chicken harvest
PM cut/pack pork
Wednesday AM cut/pack chicken
PM cut/pack pork
Both would be roughly 8-9 hr days
Third Tuesday, Wednesday & Thursday of each month
Tuesday & Wednesday are cut/pack beef
Thursday is grind & pack ground beef
Each day is about 8 hours
Fourth Tuesday & Wednesday of each month
Tuesday AM chicken harvest
Wednesday AM cut/pack chicken
Both would be roughly 4.5 hr days
If this is something you would like to be considered for, simply email me your experience as well as any questions. Thanks!
** Product Availability Update **
NOTE: Restocks are made about 6 PM on the dates indicated below!
Chicken - Next Restock will be March 12th
Turkey - It will be mid 2025 before the next restock.
Eggs - Restock each (NOW) TUESDAY PRIOR to YOUR
delivery date. PLEASE NOTE- Due to current market situation with eggs we have implemented a $4 surcharge per dozen for meat orders that are less than $100
Beef - Next Restock will be March 23rd.
Pork – Next Restock will be March 12th.
Lamb - Next Restock will be March 12th. Then, we will harvest 20 lamb March 21st for March 28th restock.
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