People Nature Food Blog

January "News From The Franklin's Farm"

1/29/2020

Katie And Jenna
Our oldest daughter Katie is locked into zero-waste living. We're really proud of her. Check out her Facebook site.

At 17 years old, Jenna has published a book. It is an account of a mission trip she took to Haiti. Her book is available on Amazon, or at Fincher's in Kincardine. Yup, we're really proud of her too.

Wondering How To Prepare Our Grassfed Sausage? Bake at 350...
That's right, for best results bake at 350 until the sausages are golden brown. They are lean, so include some olive oil. That being said, Erin G. had great results with her air fryer...Rob G. likes to BBQ them and they were perfect!

Honey Garlic. Slice each sausage lengthwise and add one piece to a bun. This way your family can enjoy sausage on a bun, and still have room for salad or other veggies.
Mediterranean. Cut each sausage into chunks. Add these to your tomato sauce as spicy meatballs. Or, slice them thin and serve them with toasted flatbread and tzatziki sauce.
Thai. These are too hot! Don't prepare these for your family...do not buy these sausages.
Breakfast Links. Cut each link into chunks, and serve with home fries and ketchup. These sausages are wild tasting, with a strong red onion and bacon background. They need to be part of an eggs, homefries, and toast combination.

We Think Our Ground Beef Is Better Than Most!

Our beef is dry aged for 3 weeks before it is cut and wrapped. This is not the case for beef from the grocery store.
It's lean! Cooking with grassfed beef might take some getting used to.
The carbon footprint is negative...that's right...the pattern of grazing that we follow encourages pasture plants to store carbon in the soil... 3.6 tonnes per hectare of pasture. This beef is actually good for the environment! Ask me about this some time, I'd love to tell you more. Our cattle pastures support all kinds of local wildlife, like the Bobolink.
It's local and natural. There is no processing and the ground beef is from one animal.

Ground Beef	Sausages	All Other Cuts
6.00	7.50	7.50
lb.	pkg	lb.
Contact Christine	Contact Christine	Contact Christine
Local	Natural	Grassfed
Lean and We have lots through to Spring	bake at 350	Includes prime rib

Our Very, Very Early Calf
Although the first calves aren't expected until February 7, we had a little surprise on January 11th. How this happened, I don't know...well that's not true, I know how it happened, but the bull and momma cow were not together until May 5th. Just like everyone else!
Here's what I did to help.
First, I used a tube and got colostrum into the calf right away. This milk has antibodies in it and is really important!
Second, with momma cow distracted I helped the calf find the udder and nurse. Neither of us got kicked!
Her name? Hawk. We like to choose earthy names, and the purebred registration letter this year is H.

Tom's Podcast
Find The People Nature Food Podcast on iTunes.
Most Recent Episode. You've got to love soil for this one. Click HERE or just find it on this website.
The Episode I'm Working On Now. Although it's not finished yet, I've been working on a new episode featuring Dr. Stephen Larmer. He's an expert in a field of genetics called "genomics", and is looking at ways to use DNA tests to select for cattle that grow better on less feed. All purebred bulls like ours are DNA tested in order to be registered, and Dr. Larmer is making use of that data.

Thanks for supporting our farm!
Tom, Christine, Katie, Jenna, and Abby