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New Sausage Flavors - a BIG Hit – customers have been actively buying our two new sausage flavors that we will start delivering this weekend. One of the guys who works here bought one of each to take home. The next day his Mom texted me her family's comments: "The Jalapeno Cheddar is super delicious...the Jalapeno Pineapple is AMAZING! The Pineapple is just the perfect ratio of sweet/spicy. Super job on the new flavors."
We hope you enjoy as well.
Intense week at the farm - Monday we hit the ground running. Big items on the agenda this week included moving and sorting our yearlings, beef & pork harvest on Wednesday, pack orders Thursday, and work our cow herd Friday.
Monday morning was spent getting the plant ready for harvest Wednesday. I have a page long list of things to prep ahead of time to be ready when everyone shows at 7am. Including sharpening about two dozen knives.
That afternoon we brought the yearlings to the corral. Goal was to separate out the seven for harvest as well as the thirty-four heifers we AI'ed (artificially inseminated) forty-six days earlier. Tuesday morning our Vet was scheduled out to pregnancy check them to confirm all was good.
Typically you should not expect to have 100% conception rate. They prepare you for 50% and if 70% conception, that would be exceptional.
Tuesday morning the Vet arrived and we discussed the plan. Any open heifers would be started back on the AI schedule to try breeding them again.
After all heifers were preg checked, there was ONLY ONE that was confirmed pregnant. That is considered a disaster in my book. That means we lost 60 days that will now put them calving in June vs. April. And about $3000 down the drain.
The day ended with us moving the steers into the holding pen and trailering the pigs (loading pigs can test your patience) to be ready for Harvest Wednesday morning.
Harvest day started off like all others. We have extra folks who come to help and everyone arrived ready to work on time, including our USDA inspector.
Harvest went great. No issues. we have a very good team that works great together.
However, when I was taking a load of the offal to bury per our Permit, there was a wreck between a County truck and a personal vehicle just before my gate that is in the big curve near my house. Based on what I was told the young girl was going fast and was not completely on her side of the road and hit the truck knocking off the front left wheel. She tried to swerve to miss the truck which also took her off the right side of the road where the car rolled onto its side and took out part of my fence.
Thankfully, she did not suffer major injuries which was a blessing for the seriousness of the accident.
Thursday was pack orders day! To be honest, I was a bit concerned if we would have many orders or not for this weekend considering the higher beef prices. But, I am pleased to say orders are strong and we will deliver about 29 cases of eggs and a full trailer of nutrient-dense beef, pork, chicken, and lamb this weekend.
We very much appreciate your business and support of our farm and "Being The Change" our food system needs by "Voting With Your Fork" at every meal.
Friday was scheduled as "work cow herd" day. This is something we typically do once a year where we bring the cows up to the corral and into the head gate. This year we wanted to get a good read on our cows to make sure we did not have any free-loaders who were eating forages but not raising a good calf to carry their weight (I.E. you may have heard this referred to employees before).
Beth will confirm that I always get a bit nervous and anxious about working the cows. You never know exactly how they may act. And, not all act the same! That's why I put my faith in the Lord Jesus and his Word. Proverbs 3:5-6 says Trust in the Lord with all thine heart; and lean not unto thine own understanding. In all thy ways acknowledge him, and he shall direct thy paths.
Years past we always put the herd into our "Pivot" pasture near the corral overnight. We then move a small group into the corral to work them as the corral will not hold the complete herd.
This year we decided to get up a bit earlier and move them before the Vet arrives at 7am. The cows were a bit hesitant to walk through the corral - suspecting something fishy was up - but then decided all was clear and quickly moved into the Pivot pasture.
About that time I received a text from my Vet. He said he was sick with possible food poisoning and would not be able to make it today. However, he called the new Vet at his clinic and filled him in on what was going on and sent him instead.
Some of our cows are getting up there in age and I expected to have some that needed to be culled (sold at the stockyard). However, every one was pregnant and/or nursing a calf. Yes, Good News!
This was my first time to meet the new Vet and he actually did a very good job. And was a very personalble young man.
After a good shower Beth and I finished the day processing & packing beef organs from Wednesday's harvest.
Lastly, on top of all this a neighbor used my truck and trailer to deliver 200 rolls of hay to our farm...about half of what we will use this winter.
Now it's time to get a good nights rest before loading the freezer trailer, meeting customers, and delivering their orders. Look forward to seeing you soon.
Some periods of the year it takes a lot of extra folks coming together with our daily team all with the same purpose in mind - to raise nutricious, nutrient-dense beef, pork, chicken, eggs, lamb, and turkey that is as clean as we know how to make it for folks who care about their family's health.
Let me encourage you to "Be The Change" our food system needs by "Voting With Your Fork" at every meal.
At Nature's Gourmet Farm, our intent is to create a community that evolves around one of the most intrinsically important things of the ages, and that’s the provision of sustenance. That's our passion - to raise healthy food to nourish families and strengthen immune systems.
Our Beef is always grass finished with NO grains. Additionally, our animals are free of mRNA, GMO's (chemicals), Antibiotics, and Hormones. We ethically raise them on diverse forage pastures that regenerates our soils and protects the ecosystem.
** Product Availability Update **
NOTE: Restocks are made about 6 PM on the dates indicated below!
Chicken - Restocked August 27th. Next restock September 10th
Turkey - Have poults arrived July 10th and August 20th. Additionally, Thanksgiving whole turkeys are on order for late October delivery. Look for pre-order notice NLT mid October
Eggs - Restocked each Tuesday prior to your delivery date.
Beef - Restocked August 24th. Next restock will be September 21st
Pork – Restocked August 13th. Cured items August 24th. Next restock September 10th
Lamb - Restocked March 27th. Next Restock will be September 29, 2025.
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