May 9th 2013

Hi Friends,

Hasn’t this been the most beautiful spring of all time?  Here in Waldo County we have just had one perfect day after another.  It’s been ideal weather for everything I have been up to with getting the grazing season started, but I am thankful for rain today to give me a chance to slow down a little and send out another PoP Newsletter.

The News.  These are exciting times for Emily and me.  We have expanded our farming operation hugely compared to last year and with the grazing season fully underway we are very busy tending to our many flocks and herds.  Right now we have our flock of sheep being grazed where we live in Monroe, our yearling cattle eating hay bales and forest regeneration followed by our piggies rooting up the earth at our land in Jackson, and our finishing cattle getting fat on the lush pasture at our leased farm down in Searsmont.  Possibly the most exciting part of it all is the clearing we are doing over at the Great Farm.  Since we purchased this property in March, we have begun to cut the low quality wood that had grown up in the old pastures.  After the wood comes off, we feed out round bales to our yearlings and oxen in order to fertilize the soil and spread grass seed from the bales.  The cattle also graze on the forest plants and stump sprouts and their grazing encourages pasture type plants to multiply.  After we feed our round bales in an area, we then bring the pigs through to root up the soil.  This further fertilizes and aerates the soil, kills weeds, and encourages grasses, clovers, and other high quality grazing plants to germinate.  It is a slow process, but one that benefits the ecosystem, grows the wonderful meats that we all love, and returns abandoned farmland to productive glory.  Yes, I have a very fun job.

The Recipe.  Roast Top Round.  Top Round is a very lean, evenly textured cut of beef that performs well dry roasted to medium-rare and sliced thinly.  One of our customers sent us this recipe which she used to prepare her Top Round for Easter.  Emily and I followed suit and we were very pleased with the results.  A word of caution, when dry roasting, if you go past medium-rare you are likely to miss out on some of the subtleties of flavor, juiciness, and tenderness of grass-fed beef.  Watch that thermometer!

We are currently accepting orders for:
Beef:  Quarters, Halves, and Whole Animals delivered to your family’s freezer anytime after July 21st, 2013.  Quarters weigh around 80lbs.  Portions contain a mix of all different cuts in balanced proportions.  A $50 deposit reserves your portion.  Please contact us with any questions and we can talk about it.

Pork:  Whole and Half Hogs delivered anytime after November 15th, 2013.  Half hogs weigh around 75lbs.  Portions contain a mix of all different fresh and cured cuts in balanced proportions.  A $50 deposit reserves your portion.  Please contact PoP with questions and we can discuss how to get you what you want, when you want.

Prices available here.

That’s all for this month.  Check the gallery page of our website for photos of our new lambs, our pigs rooting around, our finishing cattle living the good life, and much more.

Graham

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