Author Archives: Mark

Extending the Harvest

Posted on November 13, 2013 by Mark

An early cold front brought near freezing temperatures last night and a low of 30 is forecast for tonight.  We’ve covered the tomatoes and some peppers and eggplant, hoping to extend the harvest.  Our average first freeze is early December, … Continue reading →

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Health Benefits of Grass Fed Beef

Posted on October 23, 2013 by Mark

A fairly recent article (2010) summarizes the last 30 years of health and nutrition research on grass fed beef. The article is technical and scholarly which can make for slow reading. But it’s a tremendous resource that combines the various … Continue reading →

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October Garden

Posted on October 15, 2013 by Mark

After a dry and hot summer, October’s cooler temperatures and replenishing rains make the garden a much more pleasant place to work or just walk in.  Here’s a quick peek of what’s growing.            

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Grass Fed Beef For Sale

Posted on October 6, 2013 by Mark

Over the last few weeks we’ve prepared several cuts of meat from our grass fed steer. Finding all of them tender and tasty, we can now confidently offer this beef for sale.  We’ll bring a few different cuts to the … Continue reading →

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Contest Winner Is…

Posted on August 29, 2013 by Mark

Congratulations to Dwayne, winner of our first ‘Win the Beef’ contest.  Two dozen contestants sent us their guess for the live weight of the farm raised steer that we recently had butchered.  His guess was only 13 pounds off of … Continue reading →

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The Beef is Back!

Posted on August 20, 2013 by Mark

Just got our grass fed beef back from the butcher and grilled steaks tonight. Great flavor and tender – no off flavors or toughness common to some grass fed beef. We grilled these just like we would any steak.  We … Continue reading →

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First Farm Raised Beef

Posted on July 30, 2013 by Mark

Last week we took our first steer to the butcher.  We started raising cattle on the farm in 2010 with three bred heifers who calved in June of 2011.  This steer was one of those calves.  The other two calves … Continue reading →

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