Thursday, October 6, 2011

Getting Ready For Fall Festival

We are just 2 days away from our 4th Annual Fall Festival. We are busy bees getting ready for lots of Fall Festival fun.
We are out and about the Farm building the Haycastle, freshening up the landscaping, baking cakes and pies, gathering pumpkins to decorate our stage, setting up our Pick your own Pumpkin Patch, making signs, and mowing a big field for parking!

It is supposed to be 80 and sunny...Perfect weather for a fall day out at the farm. Come on out this Saturday and win a cake in our cake walk, pet a goat, pick a pumpkin, get your face painted, and enjoy Farm Fresh Food.

Maiden Radio will be playing some great music along with Trapper's Keepers, Jonathan Glen Wood & Andrew Ifrate, and The Spinning Leaves. Proceeds from the festival benefit Maryhurst too! Thank You to our Sponsors PNC Bank, Greenebaum, Doll, and McDonald, Sterling G. Thompson Insurance Company, and Two Guys With Tools.

Monday, September 26, 2011

Bum leg and Happy Cows

I have had a lot of time to reflect recently. Sitting, sipping tea, while watching the cows munch on Fall's bright green grasses. Normally, a few weeks leading up to Fall Festival, I am out and about racing around planning, weeding, hanging signs, posting posters, tidying up the farm. Instead, I am catching up on much neglected computer time (hints the blogging), reading, thinking, sitting, and twiddling my thumbs. I have a bum leg and am supposed to "take it easy" for a few weeks and stay off my feet. I am officially confined.

This got me thinking...I am so glad that we let our cattle graze the pastures of this beautiful farm. I love hiking around the farm and exploring all the picturesque nooks and crannies of this piece of land. So, that leads me to conclude, the cattle must like it too. I am so glad that our animals have the freedom to roam. Why shouldn't they get to eat what this earth intended them to digest for their nourishment? And on that note, why would we try to ingest and digest meat that was eating something they had a hard time digesting in the first place? Talk about indigestion.

So...Why Grass Fed Beef?
First of all, the cattle get to enjoy the great outdoors. They can explore the piece of land that is dedicated to them and meant for them to eat from, nourish, and sustain. They get to wake up to the most stunning of sunrises and eat their favorite forages for breakfast, lunch, and dinner. They never have to have scary injections of antibiotics or hormones. They love the land and the land loves them!
So... Why Eat Grass Fed?
The nutritional benefits of Grass Fed beef are enough to make me switch over but the taste alone is a huge cherry on top (and not a fake bright red cherry. A real, freshly harvested, pint of Michigan black cherries). Grass Fed Beef is naturally lean, therefore, it is lower in fat and calories. In fact, according to it has a smidgen less fat than a skinless chicken thigh (Side note: who wants skinless anyway?). 100% Grass Fed Beef is very similar to Bison's fat and calorie count. It makes since because they are eating grass...not a bunch of hormones, corn, and animal by products. Grass Fed Beef is also rich in Antioxidants and has high levels of Omega 3s (very heart and brain friendly). High levels of Conjugated Linoleic Acid (CLA) can be found in Grass Fed Beef. Wikipedia says CLA can be good for belly firmness in pigs but Eat Wild definitely has some "firmer" facts.
Now let's get to the taste. Beefy is the first word that comes to mind. There is a rich, satisfying, full bodied all around greatness to grass fed beef. The other night I had a local grass fed beef steak at Harvest and the first bite was pure yum. It was juicy, cooked to perfection, and so simple yet satisfying. Grass Fed Beef burgers are absolute perfection. No seasoning needed. The flavor is in the meat. It is an absolute shame that I am not eating one right now. Once you taste the deep beefiness of Grass Fed Beef you will be mooooved!
Happy Cows, Happy Land, Happy People!
Now I must give a Shout out to the man behind it all. Derek Lawson is our oh so fabulous, highly enthusiastic, so so smart and willing to learn, dedicated head cattle farmer. Thank you Derek for being so wonderful to all the animals here at Foxhollow!
Thank you to three very very important folks. My Mom, Janey, for coming up with the idea to bring cattle to this land. Sarah, for being the most enthusiastic, friendly, and lovely person and for marketing and selling our beef. And last, but definitely not least, Luke. Luke is the muscle behind our beef sales and marketing. He puts a smile on all our faces and is always up for a creative challenge.
So, next time you find yourself craving a burger, a Sunday pot roast, or a t-bone steak, make it a grass fed night.