A partridge and 400 lbs of beef...

Hey everyone!  

This week's blog comes a little early to let y'all know about our on-farm produce stand that we are reinstating this fall/winter every TUESDAY from 3:00 to 6:00 pm (starting tomorrow...1051 Rose Creek Drive Watkinsville!)!  It's a Beef-Produce-Pottery-Egg Stand...oh!  and of course featuring, Will's beautiful hand-crafted, barn wood frames... a one stop shop for all your holiday preparation needs!

In addition, we will also be at the Oconee Farmers Market's last 2 Saturdays for the season from 8 am - 1 pm downtown Wat-town!

AND don't forget to get your fall beef bulk order in - just in time for the inevitable swarm of loved ones this holiday season!

A partridge and 400 lbs of beef...

I think 400 lbs of beef is actually the original lyrics to the song..."On the first day of Christmas my true love sent to me a partridge and 400 lbs of beef..."

...in fact i think the 2nd day was "2 small or 1 large deep freezer"...3rd day - 3 dutch ovens...4 foreman grills...5 gallons BBQ sauce and a partridge and 400 lbs of beef...

or something like that...and if you didn't get last week's email, here is the low down on bulk orders and other offerings on some of the best beef this side of the mississippi!...

Why bulk?

We offer our delicious grass fed Limousine-Angus beef by the 1/4, 1/2, and whole.  

By ordering in bulk, you can save money and make fewer trips to the grocery store (a gift unto itself!)...but what do you get out of a bulk order??

1/4 = approx. 100 lbs of meat

1/2 = approx. 200 lbs of meat

1 whole = approx. 400 lbs of meat

So, you are pretty much buying the whole cow...or a half or a quarter of it.  

This means you get all the cuts (all the steaks, all the roasts, and more) all neatly butchered, flash frozen, and packaged...imagine unwrapping 400 lbs of meat on Christmas morning.  A fantasy I am sure John has had...unwrapping a freezer full of steaks and just diving in...

And if ordering by the half or whole cow, you can tailor your butchering to your preferences.  

So, if you like 1/2 inch steaks or 2 inch steaks or FOUR inch steaks...

Maybe you prefer more ground beef over the roasts...

Maybe you just want all ground beef all the time and want all 100-400 lbs ground (we won't judge!)...

Perhaps you're adventurous and would like all the extras including heart, tongue, cheek meat, oxtail...

Your wish is our command (providing its allowable under USDA parameters, of course).

AND it's cost effective.

Pricing is based "on the hoof" or live weight of the cow (our goal weight being 1000 lbs).  And we went one step further here and have compared it to buying the same amount of meat at your local grocery store (pricing includes processing fees)...

YOU BUY	PUBLIX Grain fed beef	OUR Grass fed beef	SAVINGS
QUARTER (~100 lbs)	~$700	$2.40/lb ~$700	$0
HALF (~200 lbs)	~$1390	$2.30/lb ~$1350	~$40
WHOLE ~400 lbs	$2760	$2.20/lb $2600	~$160

SOOOOO....

for the SAME or LESS money, you get beef that is...

• HIGHER QUALITY - from a farmer you trust and who uses sustainable, grass fed practices from birth to finish.
• HEALTHIER - grass fed beef is much lower in total fat, saturated fat, and calories than grain fed/feedlot beef AND higher in heart healthy Omega 3s
• ENVIRONMENTALLY FRIENDLY - using natural and holistic practices and supporting the local economy!! 

A note on Piedmontese...

We will continue to offer the Piedmontese by the cut at our stand & at the farmers market AND we are also now offering Piedmontese by the 1/4 order...please see the attached brochure for pricing!

Interested?

Check out the attached brochures and...

• At our Tuesday on-farm Stand, 3-6 pm, 1051 Rose Creek Drive Watkinsville
• Find us at the Oconee Farmers Market every Saturday 8 am - 1 pm downtown Watkinsville (runs through the end of November)...
• OR, call Dana, (575) 613-2029
• OR, email us, pastures1051@gmail.com

at our table this week...

• Piedmontese beef and info on the lim-angus bulk orders!
• farm fresh eggs
• kale
• beets
• daikon radishes
• nero radishes
• turnips
• maybe some other greens too
• Will's beautiful barn wood frames
• oh!....and pottery too!!

Hope to see yall tomorrow & Saturday, too!

For the love of community and all things farming...

Your local farmers,

Will, John, Dana and the farm family

Christmas is coming, the cows are getting fat...GET YOUR ORDER IN!!

Hello everyone!  Hope this week finds everyone well and warm after this week's frost!

This week we gear you up for the holidays with barn wood frames, pottery, veggies, and beef!  And what makes a better gift than a piece of pottery or hand crafted picture frame, a stocking of veggies (although it may be a little early for this), or a big side o' BEEF for the holidays?

Christmas is coming, the cows are getting fat...

That's right, folks!  1/4, 1/2, and whole orders of Limousine-Angus are back on the menu!  

Some of y'all may be scratching your head at the terminology, but basically 1/4, 1/2, and whole orders are bulk orders.  It's a great way to save money on high quality, grass fed meat, while also getting the opportunity to try all the cuts.  And what a great way to prepare for all the company coming this holiday season or even as a gift for someone you love who also loves beef.

Why bulk?

By ordering in bulk, you can save money and make fewer trips to the grocery store (a gift unto itself!)...but what do you get out of a bulk order??

1/4 = approx. 100 lbs of meat

1/2 = approx. 200 lbs of meat

1 whole = approx. 400 lbs of meat

So, you are pretty much buying the whole cow...or a half or a quarter of it.  

This means you get all the cuts (all the steaks, all the roasts, and more) all neatly butchered, flash frozen, and packaged...imagine unwrapping 400 lbs of meat on Christmas morning.  A fantasy I am sure John has had...unwrapping a freezer full of steaks and just diving in...

And if ordering by the half or whole cow, you can tailor your butchering to your preferences.  

So, if you like 1/2 inch steaks or 2 inch steaks or FOUR inch steaks...

Maybe you prefer more ground beef over the roasts...

Maybe you just want all ground beef all the time and want all 100-400 lbs ground (we won't judge!)...

Perhaps you're adventurous and would like all the extras including heart, tongue, cheek meat, oxtail...

Your wish is our command (providing its allowable under USDA parameters, of course).

AND it's cost effective.

Pricing is based "on the hoof" or live weight of the cow (our goal weight being 1000 lbs).  And we went one step further here and have compared it to buying the same amount of meat at your local grocery store (pricing includes processing fees)...

YOU BUY	PUBLIX Grain fed beef	OUR Grass fed beef	SAVINGS
QUARTER (~100 lbs)	~$700	$2.40/lb ~$700	$0
HALF (~200 lbs)	~$1390	$2.30/lb ~$1350	~$40
WHOLE ~400 lbs	$2760	$2.20/lb $2600	~$160

SOOOOO....

for the SAME or LESS money, you get beef that is...

• HIGHER QUALITY - from a farmer you trust and who uses sustainable, grass fed practices from birth to finish.
• HEALTHIER - grass fed beef is much lower in total fat, saturated fat, and calories than grain fed/feedlot beef AND higher in heart healthy Omega 3s
• ENVIRONMENTALLY FRIENDLY - using natural and holistic practices and supporting the local economy!! 

A note on Piedmontese...

We will continue to offer the Piedmontese by the cut at the farmers market AND we are also now offering Piedmontese by the 1/4 order!

Interested?

Contact us at the following info or check out our facebook page "notes" section for all the info on our beef or on our timeline!  www.facebook.com/pasturesrosecreek

• Find us at the Oconee Farmers Market every Saturday 8 am - 1 pm downtown Watkinsville (runs through the end of November)...
• OR, call Dana, (575) 613-2029
• OR, email us, pastures1051@gmail.com

at our table this week...

• Piedmontese beef and info on the lim-angus bulk orders!
• farm fresh eggs
• kale
• beets
• daikon radishes
• nero radishes
• turnips
• maybe some other greens too
• oh!....and pottery too!!

Hope to see yall Saturday!

For the love of community and all things farming...

Your local farmers,

Will, John, Dana and the farm family

Black Magic & the Mother of All Radishes...

Hi-ya folks!  This week I cover my tracks and try to fill in for the email that was lost in the shuffle last week.  Things got a little crazy between farm and gallery duties, a cat that used about 3 lives in one day, and home renovations (exciting!)...

But this week I’m back…Olive is resurrected from the dead (thanks to our amazing friend and vet!), John is back from the Wild West (for all you pottery lovers – wine cups are on the way and commission orders are being filled for the holiday season!), and home feels like home.  So, back to the blog.

This week we feature two radical radishes making their debut in our garden…these two herbaceous root veggies span the globe and have their own unique appeal.  Read on to decide which tempts you, discover an amazing remedy for “the cough,” and find ‘em this weekend on our table at the Oconee Farmers Market!

Nero Tondo.

It may be one of the most beautiful and dramatic vegetables I have ever laid eyes on.  The Nero Radish.  Black Radish Root.  Nero Tondo.  Literally translated as “black and round” – the nomenclature…the very locution surrounding this radish and it’s various appellations recalls an image of something dark, mysterious…ominous.

Upon hearing the word, “Nero Radish” it immediately brings to mind that infamous Emperor, Nero – who himself had a dark side.  ”Black Radish Root” has the appeal of an ingredient used in voodoo or alchemy.  Nero Tondo could be a dark planet silently spinning somewhere off in the cosmos.

There is something alluring about its many names – and for all its darkness, I assure you – this veggie has no malignant qualities.  In fact, as I said, it’s beautiful.  It’s round, black, globe-like roots has the appearance of an elephants hide…or something ancient…primordial.  When sliced open it reveals a crisp white-hot flesh, which stands in elegant opposition to the black ring that encloses it.

And, no black magic here! – there are many medicinal qualities found in the black radish root.  It’s a powerful detoxifier (great for the liver!), contains a unique phytochemical that is stronger than the cancer fighting compound found in broccoli.  It is also 94% water, virtually fat free and loaded with antioxidants.

And according to old wives tales, Egyptian workers used it as a remedy for cough during the construction of the pyramids (recipe below!).  It can also be crushed and used as a poultice for burns, bruises, and smelly feet….a remedy I’m sure we can all use from time to time.

The radish itself is considered a Spanish heirloom, but its origins actually trace back to the Mediterranean.  John finds the flavor profile more mild and sweet – while I find it more pungent and peppery (which I like).

If you like the piquant flavor - eat it raw!  Or temper its bite and transform it into something succulent and sweet by roasting it, steaming it, brining it, or throwing it in a soup!   Also great cut into thin slices, baked for about 10 minutes and served as delicious chips!

The Mother of All Radishes.

The Daikon.  A monstrous sub-soiling beast – surging from the earth…the Godzilla of radishes.  Well, except that it’s not radioactive, has no aquatic origins…oh, and it doesn’t really shoot laser beams of fire, either.  But, if left long enough one maybe could tower over a city. 

Daikons can reportedly grow up to 40-50 lbs with top leaves that span over 2 feet long. Some have even been known to sprout legs and run away… imagine this image towering over a metropolis somewhere…like the marshmallow man from Ghost Busters…  http://firstwefeast.com/laugh/meet-the-running-away-radish-japans-viral-vegetable-sensation/

But really what you’ll find growing in most gardens looks like a big, white, kinda lumpy carrot or parsnip and known for its mild flavor.

Daikon radishes are East Asian in origin and most associated with Japanese cuisine.  However, its roots actually date back 2000 years to China.  In Asian dishes you will find daikon radishes thrown into soups, sliced like matchsticks and tossed in a stir-fry, shredded and doused with soy sauce to use as a dipping sauce for tempura, fish, and other meat (we love this simple recipe to top steaks!!).

Like the Nero Radish, and many other radishes, for that matter – the daikon is very nutritious – rich in antioxidants, a great detoxifier for the kidneys and liver, aids in digestion, and has a tonic effect on the respiratory system.  See below for a great Japanese cough suppressant remedy!

The cure.

Since cold and flu season is upon us, I thought it only appropriate this time around to send out this amazingly easy, holistic remedy for the cough.  There are two variations: one associated with daikon and it’s Japanese origins; the other, with the Nero and is the European equivalent.  I’m sure you could even mix and match the two practices…

If you’re in Tokyo, you would…

Cut the daikon radish into 1 inch cubes and soak in honey for 2-3 days to create a juice that you then drink.

If you’re in Pamplona running from the bulls, you would…

Thinly slice the Nero Radish, layer slices with brown sugar, leave over night and drink the collected juice.

What you will find this Saturday.

• ·      Piedmontese Beef (ask us about purchasing quarters!!)
• ·      Farm Fresh Eggs
• ·      Nero Radishes
• ·      Daikon Radishes
• ·      Turnips
• ·      Kale
• ·      Arugula
• ·      Aji Dulce Peppers
• ·      Maybe some beets (although the next round needs a little more time)
• ·      Maybe our first rutabagas too!

Hope to see y’all Saturday!,

For the love of community and all things farming…

Your local farmers,

Will, John, Dana and the rest of the farm fam

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029