New Fencing

It seems like the spring started late and is just now finishing up. I saw some high 80s on the future-cast! I hope that is temporary, and these 70s stick around a little longer. We have been working hard on so many aspects of the farm. Now that "summer" weather is here, the clover is booming, and the cows are able to maintain on pasture grass. They will continue to have access to hay, as it helps them maintain good gut health, but Jarred won't be rolling 15+ bales a couple of times a week in a couple of different pastures. Most of our spring calves are on the ground, so our attentions could start to be placed elsewhere. The first few weeks though, it seemed several of the cows preferred the grass in the ditches on the WRONG side of the fence, meaning Jarred would have to dash out to get them back in and repair any issues with the fence that allowed them to pass. Add in the typical spring storm fence damage (often what allowed the cows to step through the fence in the first place), Jarred was more often than off out at one of our several pastures keeping everyone safe.

BUT, that seems to be behind us now, and Jarred has been very focused on getting the new pasture at the house fenced in for the grass fed beefs in the final stage of growth. Jarred calls this group, " The Fatties." They don't seem to be offended.

While Jarred has been out in the field, I've been at the kitchen working on the bone broth, tallow, lard and, of course, beef jerky. I love all the positive feedback, but I also really appreciate all the suggestions for what y'all would like more or less of in the recipes. There's been a bit of a learning curve, but I think we are getting dialed in. I hope to get enough jerky and broth in stock, so I can work more on the lard and tallow products. I did get one batch of lard done, but I just didn't feel like it was my best work. So, I will do another one this week and have it done for Saturday.

I can't tell you how much we appreciate all your support for our family farm. It truly is our obsession and life's work, and we are so grateful to have the community show out to support us.

Many blessings to you all,

Nicki