Farm | 10 Fast Facts From Your Farmer
Fast facts about our farm practices, direct from your farmer.
10 Fast Facts from your farmer
Our livestock are on all-grass diets, we do not feed any grain.
Our livestock spend their spring, summer and fall on pastures.
Cattle and sheep were ‘created to graze’ as ruminants.
‘Grass’ on our farm consists of a diverse mix of clover, alfalfa, grass and chicory which offers our livestock the most delicious buffet throughout the changing seasons. Our pastures are crafted for optimal nutrition so that our cattle can grow naturally without grain.
We employ antibiotics sparingly and only when absolutely necessary to the health and well-being of our livestock. We do not treat our livestock ‘across the board’ but instead treat individual animals.
We practice regenerative grazing to reduce the amount of chemicals we bring on to the farm, any chemicals used on the farm do not come into contact with our livestock.
We have an ‘open door policy’, if you want to stop by to see the farm we’d love to welcome you. Contact us below to schedule a time to visit.
We harvest our animals on the farm to ensure the most humane harvest possible.
Brit is the head farmer and does the daily livestock handling, livestock feeding, customer communication, order processing and delivery.
Matt and Brit’s parents are helpful hands for hay harvest and building projects.
Recipe | Red Wine Roast
Roast season is coming to an end, but don't let this recipe sit on the shelf until fall!
Red Wine Beef Roast
Roast season is coming to an end, but don't let this recipe sit on the shelf until fall!
Ingredient List
3 lb Homestead Roast (Chuck will be shred-able)
1 cup flour, for dredging
3 garlic cloves, chopped
1 large red onion, sliced thin
3-4 cups beef broth
1 cup red wine (Shiraz or Cabernet) *
2 Tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon sage
1 bay leaf
To Make This Deliciousness
Dredge your roast in flour then sear in olive oil. Once seared remove your roast add your garlic and onion to the pan and saute. Once your garlic and onion are soft add your white wine and bring to a boil for 3 minutes. Add your remaining ingredients and cook for 3 hours at 275 degrees.
Let sit for 20 minutes and serve with your favorite red wine.