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Around The Farm Updates

written by

Ben Simmons

posted on

November 3, 2018

Porterhouse Steaks - The origin of the porterhouse steak could have come from Manhattan's Pearl Street around 1814 where the owner of a particular porterhouse, Martin Morrison, started serving large T-bones. ... The porterhouse steak may have also originated in a Cambridge, Massachusetts, hotel and restaurant. Essentially two steaks in one, a Porterhouse steak, cut from the short loin of (typically) a steer, has a filet on one side of its T-shaped bone, and a New York Strip on the other. A T-Bone Steak and a Porterhouse Steak are essentially the same steak - The Porterhouse is simply a large T-Bone with a larger portion of Tenderloin Filet. It is a great His & Her steak to share!

APPPA Event - Last weekend Beth & I traveled to Alabama to attend an American Pastured Poultry Producers event at Marble Creek Farmstead. This was our first time to attend an APPPA event. There were folks from AL, MS, GA, FL and Ontario Canada. We had a great discussions about regulations, processing, marketing, and production challenges. In our "space" it is about collaboration and NOT competition among ourselves. We were there to encourage, support, share solutions, etc. with each other. We picked up several ideas that we intend to implement on our farm. To be successful in small direct market farming I believe you have to attend events like this or you will get stagnant and most likely go out of business.

Cool Season Forage - I was able to plant another 55-60 acres of cool season forage this week. Our mix included oats, rye grass, 3-clovers (with microbes), and a forage pea. Some of the first planted will be ready to graze by late November about the same time the cows complete grazing stockpiled summer grasses.

Store Renovations: We have completed our store renovations! Our objective is to have fewer clicks to communicate our principles, practices, products, etc. as well as have a "refreshing" look. Please check us out and let us know what you think.

Customer Feedback-
"Just a note to let you know your beef is the best we ever experienced!”
- Larry & Geni

Quote Worth Re-Quoting – “Whether we and our politicians know it or not, Nature is party to all our deals and decisions, and she has more votes, a longer memory, and a sterner sense of justice than we do." ~Wendell Berry

Thank you for supporting our regenerative, local farm.
Ben & Beth




























































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Taste Test

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Greetings Ben and Beth, I'm really looking forward to my next order pick up. I'm trying to improve my cholesterol numbers, thus eating more chicken, and ran out of your chicken products. I ended up buying some industrially produced chicken, and man was that a mistake! It smelled terrible raw, also while it was being sauteed, and also later when I reheated it to put into an otherwise healthy salad. I have enough of this subpar stuff to last until I pick my order, but I don't think I can ever buy this CAFO stuff again.

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Beef Update – Typically this time of year folks are hesitant to buy bulk beef for their freezer due to hurricane risk. That is why we have delayed our next custom half & whole beef processing until September. If you are interested, our next harvest will be September 2nd with pickup on September 22nd. If you want to be included then please email me your name, email, and cell number to be added to our wait list - and be the first folks contacted and guaranteed to receive an order. Beef prices continue to increase and hit a new All-Time high this week fueled by strong demand and limited supply. For example, based on what a 700 pound steer sold for at the Hattiesburg Stockyard Monday, I could make more than feeding him till he weighs 1100 pounds and sell as packaged beef - but our mission is to provide nutrient-dense, clean food to our customers. Effective immediately custom beef half and whole prices will increase $0.50 to $6.25 per pound based on the hanging weight. Retail cuts will increase for September deliveries as well.

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Two Great Must Read Articles – Typically I don't make a big deal about articles we have read, but these two are so good that I felt they needed to be shared. The first is by Joel Salatin titled "Food Think" that is part of his The Lunatic Farmer blog. You can read the full article at this link. The second article is one Beth forwarded to me from the Health Viewpoints section of Epoch Times titled "Americans Spend Trillions on Health Care but Remain Unwell - Here's Why" Dr. Yang, FAPA, a board certified psychiatrist, begins by stating the difference between treating disease and building true health lies in a proactive and preventative lifestyle. Note - Beth and I would agree with other folks who commented that his article is spot on and very important for folks to read and understand. You can read at this link.

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Nature's Gourmet Farm

367 McKenzie Road
Petal, MS 39465
(601) 434-9081

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