Friday morning dawned crisp and clear. Early rays of sunlight began to brighten the sky while fog drifted lazily in the valleys. Grass dripped with dew, birds sang in the trees, and cattle grazed peacefully around me.
We've been getting a lot of questions about mRNA vaccines recently so I decided to send an email to reassure those who have not asked yet. :) I will keep this short and to the point.
Spring is almost here... and farm life is showing it! Just last week we got our first batch of day-old-chicks to raise in the "brooder" till the weather is warm enough and they are big enough to get out in the fresh grass and sunshine.
It seems each year we find new things which will make our farm and your food just a little better. Today I'm happy to announce a few ways you can help us reduce plastic and reuse more packaging.
Did you make a New Year's Resolution to eat more healthy meals this year? Did you ask yourself how it's going to happen with an already tight budget and prices on the rise everywhere you look?
Top of this Christmas Sunday to you! Guess what... We have a surprise! A Christmas surprise. Just close your eyes and listen... Imagine the whole Family Cow Team is on your doorstep this morning to sing a few carols for you!
Christmas is the unusual time of the year when it's OK to ask each other personal questions. Like, "Are you ready for Christmas?" My great grandmother, Naomi Shank, is remembered to say that she wasn't so concerned about being ready for Christmas. Christmas is a wonderful time to remember, of course. But it is a past event.
Did you ever wonder why the emotions which run closest to our hearts are difficult to say out loud? We end up being silent, not saying anything or at least very little. We'll chat about surface things but the deep things go unsaid. Maybe I'm over-analytical, but I have meditated on this phenomenon a lot.
Secure your specialty turkey as soon as possible. These birds are in very limited supply and sell first-come-first-serve. Thanksgiving Day is a month away, but we need to harvest these birds now before the weather gets too cold for them out on pasture.
The long awaited day has arrived. After months of perfecting the recipe in our own butcher shop smokehouse... Ready-to-eat Smoked Chicken Legs are finally here! ALSO on Monday at 7 AM our new ready-to-eat Smoked Brisket will be available for everyone to buy.
I guess our farm must be a bit unusual because we get this question a lot. "Why does your family grow grain? I thought The Family Cow is pasture-based." It seems many pastured chicken growers, grass-fed beef ranchers and those who manage woodland pork often specialize in only that.
I have exciting news: On September the 12th we'll open our annual Pastured Chicken Savings Event! So what's the point of a Chicken Savings Event? It's simple... food security and saving money all in one fell swoop. I somehow doubt if anyone will object to that combo! :)
"Know your farmer... Know your food." This pithy bit of wisdom has been kicked around the foodie world for the last decade or so. But what if there was a side to your farmer that you never knew? How would that affect your food?
Today you get to see our new team picture. We got together at a park for a team picnic the other evening. After supper we had a great time playing volleyball, corn hole and taking team pictures.
Good morning Family Cow Tribe, Today it's my privilege to announce our first ever, Wild Seafood Savings Event! Monday the 18th you get access to our absolute best prices of the year on Alaskan Wild Caught Sockeye Salmon, Pacific Cod Loin, and Louisiana Gulf Shrimp.
It's been a few years since we shot 'pasture pictures', as our family affectionately calls them. I think the last was 2019. So it's time again! But first of all, just a bit of nostalgia... As I recall, Summer of 2010 was our first pasture picture. Some of you may remember that too! It was 12 years ago!
Today I'll share my favorite way to grill Grass-fed Ribeye Steaks. This method never fails to give me juicy, tender, absolutely delicious results every time. Follow along and you won't be disappointed. One quick note before I dive into steak prep details:
Friday morning dawned crisp and clear. Early rays of sunlight began to brighten the sky while fog drifted lazily in the valleys. Grass dripped with dew, birds sang in the trees, and cattle grazed peacefully around me.
Good morning, It feels like Thanksgiving in April! Just over a year and half ago, we bought our own butcher shop. The primary goal was to secure your meat supply even when other small butcher shops were booked out 12-18 months.
One of you emailed recently with a question for us... "I was watching 'Kiss the Ground' about soil conservation and regenerative farming techniques. The first thing that popped to my mind was if the farm we order our milk from also practices Regenerative farming techniques."
What is is about cows? It seems we were created to live in harmony with these gentle mothers... to be co-dependent. How else can we explain the historically proven phenomena that persons who live closest to the cows are often the healthiest, and strongest of their society?
Spring has finally arrived on the farm and along with it came 550 happy little balls of fuzz... Yup, the first spring chicks are here! :) I took a few minutes to shoot a quick video out in the brooder so you can hear them chirping for yourself.
In these times of global wobbliness, have you noticed that one thing does seem constant? That thing is fear. It’s all around us, it’s everywhere we turn. Fear of war, fear of inflation, fear of just basic uncertainty... even some lingering fear of COVID.
Organic Grain Fraud is corrupting "certified organic" integrity around the world. Greedy hearts are swayed by millions of dollars in easy cash... A line is crossed and honesty dropped. Officials are bribed and papers signed.
Today you get a virtual tour of McGraths' Brick Oven Bakehouse, run by Kevin & Melinda McGrath. He crafts truly artisan bread using traditional methods few other bakers still practice. McGrath's naturally-leavened breads start with organic grains and a decades old sourdough starter. After much hands-on-attention, each loaf is baked in a wood-fired brick oven.
