Archive for July, 2009|Monthly archive page

Gazing into my Crystal Ball…

In Uncategorized on July 30, 2009 at 2:59 pm

Being able to plan ahead is good for everyone.
What is ahead for Wells Tavern Farm?

1. We are running very low on Belted Galloway Grassfed Tenderloin and Ny Sirloin Steaks. When they are gone, they are gone. There are still quite a few beautiful Club Steaks (or Bone-In Top Loin Steak ) available.  What the heck is a Club Steak, you ask? I just happen to have a definition available.  A Club Steak is sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, the club steak is triangular, smaller than a T-bone, but with the same large “eye” section. It is cut from the short loin, next to the rib end, and when cut properly, it is a delicious and tender steak. It is also called the country club steak, shell steak, and strip loin steak. You can tell the quality by looking at the steak’s “eye”–the meat should be fine in texture with delicate marbling.

2. We have plenty of extremely tasty and good for you “Bulk” ground beef from one of our Belted Galloways who was processed this summer at our favorite USDA inspected butcher, “The Royal Butcher, LLC” just outside of Randolph, VT.  They have ground and packed our grassfed product in one pound blocks that they have squared off before freezing, so that they stack in the freezer.  They are great tasting, good for you (lean grassfed beef with Amega-3 and Vitamin A benefits, among other things) and good to handle and store! If you have not yet sampled our latest Beltie in the freezer, who I will refer to as “I” instead of the animals entire proper name, you are really missing out!  (Yes, we do name all of our animals.  It allows to bond with them better while they are enjoing life. If you ask me, I will tell you the animals’ name)

3. It is coming soon.  Very soon. Heritage Pastured Ham Steaks, Sweet Italian, Breakfast Sausage, Pork Chops, Smoked and Cured Bacon…  please avoid disappointment by contacting me as soon as possible to get your reservation or unique cut request in to me before they travel to see Royal and Scott in Vermont at the Butcher’s.

4. More than a dozen of our Heritage Pastured Turkeys are reserved already for Thanksgiving.  If you are looking for a fresh locally hatched and raised tasty meat experience to celebrate Thanksgiving, please reserve now.

5. I will have some lamb available, by the piece, in mid-August.  Our fall lambs are visiting Royal and Scott on the same trip North as the piggies.  Any requests?   Frankly, we are quite looking forward to putting the lamb in the freezer.  They have been treated to some of the best pasture that we have at the farm, and rewarded twice a day with “sheep candy” (a small amount of sweet grain) and when needed, diatomaceous earth – which is a natural and organic insecticide feed additive as well as used industrially as a component of dynamite.  No, we did not use it on the lambs for its dynamite properties. 🙂

Pastured Pigs and Pastured Turkeys

In Uncategorized on July 29, 2009 at 12:33 pm

The beauty of pasturing pigs is that they are always happy. I mean, very, very happy. They are living the life that they want to: being naturally inquisitive, and doing natural rooting of the earth and making up their own fun activities like creating muddy wallows and playing tag. Pasturing pigs provides them with the resources and freedom that I only see when I am on vacation. The same with the pastured turkey. They are a little less inquisitive, and far less destructive to the pasture, though their feet do pound the ground pretty flat after a while.
Both the pigs and the turkeys are heritage breeds, so our animals in 2009, are being provided the life that their ancestors had back a few hundred years– isn’t that neat?
Imagine the pigs during the Civil War, or the pigs during the American Revolution largely having the same life then as today” healthy plants, pasture and water. Time travel, courtesy of your local farmer. 🙂