Last night, Kalon invited us to attend a Feast in the Field, a fundraiser for The Mountain Roots Food Project in Crested Butte. He was cooking the entire meal, including two of our lambs, over open fire. Spectacular does not describe the experience. Kalon is truly a master, and his team, superb. Kalon is the … Continue reading
The time is nearing to harvest our big fall lambs. I am not sure of the exact number we will have available after those already sold are processed, but I am saving many of the biggest ones till last. Sorting them is always the biggest challenge for us, as we do not have the proper … Continue reading
Ok, I could have called them happy, lazy, snobbish, standoffish fatsos, which they are, all except one. Him. You can consider him stand-on-ish, and exhausted. It’s hard to manage a harem. We drove over 8 hours to Utah to get them, and on our return was when we met Javier. They are pure Dorpers and … Continue reading
The delightful, serene surroundings at the horse milk farm definitely made us want to move in. The couple had graciously made a sumptuous homemade farm meal, which we all looked forward to. It took so much planning and care on our dear tour leader Judith, to seek out interesting farms and wonderful food for us, … Continue reading
Why horse milk you ask? Victor told us that there is a special hospital in Switzerland which demands his horse milk. He says that horse milk is the ideal food for premature babies, the closest thing to human milk and full of unique enzymes. These babies thrive when without it they absolutely would not. The … Continue reading
Kaylon’s first set of lambs, and they are triplets. Born April 10th to Louisa.
Elrond, Ivanhoe, Ichabod. We had not been able to come up with a grand enough name for our beautiful new Katahdin ram, until now. We have named him Kalon. “Who is Kalon,” you may ask? I’m happy to tell you. Kalon Wall is the executive chef and co-owner, along with Christopher and Natalie Phillips, of … Continue reading
Happy Valentine’s Day from all of us to all of you. Baby Becca with a heart on her forehead. And Becca all grown up with her first calf due at the end of April. Nothing like grass-fed lamb chops for a romantic dinner. Almost all of our big Spring lambs have been sold and we … Continue reading
I am learning, but it does take a while. This is only our second steer we raised to have been processed into beef, not including Elsa, and I try to be as careful as I can with instructions to our processor as to what to keep. Siegfried hung out at about 540#. I always ask … Continue reading
Bone broth, or stock as you might better know it by, is a staple for nourishing your body and has a myriad of uses in recipes. Never throw out your bones or carcasses from chicken or other poultry, or from roasts, ribs… If you can’t make bone broth from these saved bones right away, freeze … Continue reading
grassfood. 