We are in haylage-making season. What the heck is haylage? And what exactly are we doing when we say, “I’m sorry. We’ll get back to you because we are busy making hay.” When making HAY, the grass is allowed to grow taller and even go to seed and cut in very dry conditions. After cutting, it sits in the field for several days, dries out, and dies before baling.
We processed 15 beef since February and ya’ll have been eating it up like nobody’s business. It is no wonder with the endless list of nutritional benefits of liver, that we would be in this predicament. Liver has been considered a special or sacred food for many traditional cultures for thousands of years. Because of its value, when an animal was slaughtered, the liver was rationed out to the pregnant women, the newborn children and the elderly. The warriors and hunters ate the tough muscle meat and the women at the more tender cuts.
With the last cold spell behind us, our animals turned their heads and walked away from the last bales of Winter hay. Springs are recharged, streams are overflowing their banks, and life is bursting out all over. Alvin’s dairy cows are out on Spring greens. Verna and Sadie’s garden’s are planted. And, John has completed the important fence repairs (good fences make happy neighbors), to receive the new arrivals of young lambs, calves and piglets. The grass in the Virginia Highlands is growing in lush with blue-grass, orchard grass, clovers and healthy herbs like comfrey, dandelion, and plantain that draw up minerals from the earth to nourish the livestock and add microbial activity to the soil. They call this “Fat Cattle Kingdom” for a reason.
Have you ever wondered about the difference between raw and pasteurized cheese? Besides taste, there are also greater nutritional and health benefits from one compared to the other. Let’s take a look at the differences between raw and pasteurized cheeses.
Our A2/A2 artisanal cheeses are made in homage to Alpine-style cheeses. Alpine-style refers to the region where this cheesemaking originated, and the particular practices followed to make cheese. Let's take a closer look at the history of this cheesemaking process and why it's so special.
We can take supplements and eat all of the kale, but the human body absorbs nutrients and vitamins best through animal products. Let's take a look at antinutrients, complete proteins, supplements, and the complete vitamins, minerals, & fatty acids found only in animal products.
The way beef cattle are raised affects the nutritional value of the meat. In fact, grass fed & finished beef contains 2-7x more vitamins, minerals, and quality saturated fats. Let's explore why this is and exactly how different they are.
