Blog - Nature's Gourmet Farm

How & Why We Feed Our Cows Hay

This week we want to share two items of interest from our farm. The first is a video made last year about How & Why We Feed Our Cows Hay. This time of the year we are in-between grazing seasons - the summer grass is dormant and winter grass is not yet ready for grazing. So, we buy hay from a local farmer, who we appreciate very much, to feed our cows. As described in the video we do not use hay rings like most farmers because we want to spread the manure across the pastures vs. only around a hay ring.

Our Thanksgiving Story

We so hope you and your family had a thankful Thanksgiving. Today, i wanted to share our Thanksgiving Story. Our Story actually began back in the Spring of this year. As you know, meat was scarce and we had ramped up our chicken production to help meet the needs of our customers. And, the hatcheries were feeling the stress as well with a lot of orders above normal. Well, along about week 5 or 6 in of one of those batches we noticed one of the broiler chickens was not a chicken at all. But was a turkey!

It's NOT the Cow, It's the HOW!

For those of you who have been a part of our farm community probably recognize Diana Rodger's name. I first meet her several years back when she spoke at the Grassfed Exchange Conference that we had attended. Diana Rodgers, RD, LDN is a “real food” Licensed Registered Dietitian Nutritionist living on a working organic farm in New England. She runs an active nutrition practice where she helps people with weight, metabolic, and intestinal issues recover their health through diet and lifestyle. She’s also an author, host of The Sustainable Dish Podcast, and the mom of two active kids.

So, What Is Up With Our Pork?

Last week we discussed transparency and the importance of being authentic! This week we'll follow up with an example of transparency and why this matters to many of our customers. So, what is up with our pork? To be fully transparent means I'll need to disclose issues that affect the quality of our product as well as customer expectations. Here goes! As many of you know, our pork is processed at Attala Frozen Foods in Kosciusko, MS. We started doing business with them in 2016 after Cascio decided to close his business and we were moving into selling more than custom half & whole beef & pork.

Importance of Transparency

Wikipedia defines Transparency, as used in science, engineering, business, the humanities and in other social contexts, is operating in such a way that it is easy for others to see what actions are performed. Transparency implies openness, communication, and accountability. I bring this up because being transparent is a key principle that our farm operates on. By early February of this year we completed a consulting gig with a person who helped us set up an email marketing program.

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

Restock Dates: Please see our Farm Blog where we post our weekly newsletter for the latest updates

Nature's Gourmet Farm