Driving home the other day I passed some grazing sheep. But there’s no fence there, I say to myself. Well there is a Patou des Pyrenées`doing his guardian job, even if he looks a little scruffy. Keep up the good work, dog. I guess the sheep stay in because the food is better. Well, apart … Continue reading Sheep Grazing Gascon Style
We’ve had several customers mention “Paleo” as a reason why they’ve bought Grasspunk Beef. They want 100% grass-fed beef since that’s in the Paleo style of eating. If you aren’t anywhere near us there are other grass-fed beef farms around but they are difficult to find. I only know of one other. Ask around and … Continue reading How to get Paleo meats in France
Driving off to see some pigs yesterday I passed the town of Fustérouau and figured that’s where all the surplus vowels were stored. Now I know where Clinton got them from.
Jean takes way more photos than I do, so we started putting some of them up on Instagram. There’s a cute widget you can use to put the photos up on a WordPress site like this one, so there they are, in the sidebar. The deeper story behind this was that we upgraded the old … Continue reading Look, here’s the farm on Instagram
It was a dark and stormy night. Suddenly, two shots rang out! So long as it isn’t pouring down, every night Jean and I spend some time sitting out by the edge of the Colorado paddock in a grassy area known as the Adventure Playground. Originally this area was intended to be where the kids … Continue reading Suddenly, two shots rang out
It’s the fifth or sixth time these lucerne paddocks have been grazed or mowed this year. As we are well into fall and have had little rain the last couple of months, the plants aren’t reaching the heights of earlier in the year. Still, they are tasty for the cows and packed full of … Continue reading The lucerne is out on the prowl
Each day I read farm blogs. The differences between farms are immense – different climate, soils, history, size, laws, animals, markets – but there are so many energetic, inventive and just plain inspiring people out there and some of them write a blog. There’s always something to learn. The list of blogs I track is … Continue reading some great farm blogs to improve my farming
Jean does frigo van deliveries to Bordeaux.
We delivered ground beef and veal to Bordeaux today. Brent held the farm and I did the delivery. It was a great day for a delivery. Sunshine, hot, just gorgeous. The kids are off for two weeks now. Les vacances was in the air.
Bordeaux is beautiful. Though I’ve never been in the town, it has a good vibe. This opinion derived from traffic behaviour and general beauty-ness.
They can squat and take photos on water in Bordeaux.
My first stop is moving beef in a parking lot near the city’s science building. The science building is gorgeous and hard to photograph driving a frigo van. This is across the way. Though, the Jet Heart pillars would make a fine science center annex.
After, off to the next drop near the observatory.
Have to go over this cute looking bridge to get there.
That is a very wide river.
It looks like…
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Jean is doing a way better job of blogging the farm than I am. Here’s her latest on the silly stuff that gets reported back over the walkie-talkie.
When the kids are home and Brent is in the field with the cows, he tweets in notes. I call them ” cow tweets. ” It’s not all about cows, sometimes it’s cow related things that need to get done.
I thought it might be interesting to tweet his tweets. Though, it’s only interesting for those people who eat beef and are interested in the things that go on making tasty beef.
Cow 42 on heat
G-Unit humped by 1347
1348 , maybe on heat
Cull 46, half a bull….eric the half a bull …
Joe Cool could be veal
0545 yearling looks really meaty
1337 looks great
1339 looks good, but 1337 is a yearling, but looks like a cow
We talk a lot about humping. And our next beef. After some moments, Brent says ” no more humping, I think I’m going to give up. ”
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