Truly the ultimate in Farm to Table dinners. Sometime during the mad rush, the master lost his nametag in the grass. I’m sure he did not notice. Garlic infused olive oil for the chanterelles. My man keeps bringing them up, how spectacular they were, and knowing that I missed this. Never have I been able … Continue reading
part two of the Feast in the Field dinner for Mountain Roots in Crested Butte. Cassie Pence was the organizer for this superb event and she is the board president for Mountain Roots. by the amazing Chris Sullivan, owner of Mountain Oven and The Guild Cafe in Crested Butte. Cassie bringing Kalon some much needed … Continue reading
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
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
Offal is not awful, and it is amazingly good for you, but it can elicit strong negative emotions especially from those who have never tried it. Our daughter thinks it’s funny to call liver mousse “cat food.” Even grass-fed people or those who hunt game can be squeamish over organ meats. I heard a friend … Continue reading
Today was the day that the lambs were cut into chops, steaks, ribs, shoulders, shanks and various and sundry cuts. So eye opening for us and we are so grateful for Francie and Allan who used their meat saw and expertise to cut these lambs. It was a lot of work, cutting and wrapping… Thank … Continue reading
Today some dear friends who had their own abattoir in South Africa came to the farm and we processed some sheep and lambs. There is so much emotion with loving and raising your own food. Getting to the point of being able to actually kill and process your own animals does take time and living … Continue reading
We love our Dorpers. Many of them are pure Dorper, which itself is a South African breed developed in the 30’s as a very hardy meat sheep which has hair instead of regular wool. The others have been crossed with other meat breeds such as Katahdin which makes them more colorful than just pure white or … Continue reading
grassfood. 