Dan and I enjoyed our week of April vacation. It was a wonderful week to relax and check things off our to do list. This year, I am hoping to improve my garden. Last year, my garden looked like a jungle in July! I didn’t grow up on a farm so a lot of this is new to me. This year I’ve been doing a lot of work to prep my garden in hopes that things won’t get so overgrown!
I have one raised bed outside of our kitchen where I am hoping to grow some variates of lettuce and kale.
Dan has been working on setting up the fencing and water system for the cows. It’s not quite finished, but we are hoping to start grazing the cows on Sunday!
Although it’s not very exciting to blog about, we are taking this year to focus on setting up infrastructure. We have three main focus areas:
Putting the finishing touches on the maple barn (shelving, counters, finishing the windows and doors, finishing the electrical, and setting better maple lines).
Setting up better water and fencing systems for the cows. We currently have a system in place, but we are making some small tweaks so that we are able to rotationally graze the cows more efficiently.
Organizing tools and equipment!
To some these might not be the most exciting projects, but they are necessary to ensure that we are able to use our time efficiently and not be running around looking for tools (or animals!) all over the place. As we finish up these projects, we are excited to continue to figure out how to be a sustainable and organic family farm in New Hampshire. We are hoping to be able to offer some more organic, pasture-raised meat like chicken and pork.
This year, we have grass-fed beef available in the in the fall (more information on ordering soon!), and plenty of maple syrup! Come stop by the farm if you want some maple syrup or ground beef.
Don’t forget to go out for a walk and enjoy this beautiful spring day!
This week Dan was featured in our local newspaper, The Goffstown News. The story is written up on Eric Emmerling’s blog. To go a long with the wonderful article of Dan, I thought I’d post a picture that one of our friends painted of Dan during hay season.
Just kidding! He didn’t actually paint it. This photograph was photoshopped, but when he emailed it to me, I admired it for a while, very impressed with his painting skills until he told me it was photoshopped.
Although I love winter, I’m definitely ready for it to be over.
A week ago, Dan took a bottom round roast out of the freezer to cook up. The trick to cooking grass-fed beef so that it’s edible is to cook it slow and low. We took this recipe, Super-Slow-Roasted Beef, from The Grassfed Gourmet Cookbook. This book is great and is teaching us some great new recipes. Currently, we have it checked out of the library, but I think we may need to just buy it so we’ll always have it on our bookshelf to refer too!
The first thing we did was rub it with the garlic-herb rub of consisted of thyme, rosemary, oregano, fennel, garlic powder, salt and pepper.
We covered it in plastic wrap and let it sit at room temperature for 2 hours. Then we put it in the oven at the lowesttemperature the oven would possibly go, ours was 250 F.
After about 3 hours we took it out and cut it up. It was delicious! The meat was tender and the rub on the outside was a flavor burst of goodness!!
I’m thankful that it’s Friday. Dan and I are celebrating with a night in, playing one of our favorite games, Ticket to Ride, and eating snacks. Tomorrow I’m hoping to check out the craft fair at the Apotheca. It’s also NH Maple Weekend. There’s lots of places we’d like to go visit. Here’s to a good weekend!
Farewell from the farm,
p.s. – All the baby lambs are doing fine – we’re up to five now!