posted on
May 13, 2022
The weather is finally cooperating and we are in the fields, harvesting ryegrass, spreading manure and then no-till planting corn. Long days but it feels good to be transforming the fields from cool-season high growth ryegrass to warm season high growth corn. High growth = carbon pulling = more cow feed!
Monday, we received 4.4 inches of rain, most of it overnight as heavy storms moved through. By Tuesday, I checked our dry dams to make sure everything was holding. The result was simple but telling- very little water had collected.
A cow contributes only half of a calf’s genetic potential. The other half comes from the bull, which is why bull selection matters so much.
Few dishes capture comfort like braised short ribs. The aroma of slow-cooked beef, rich sauce, and creamy polenta creates that unmistakable feeling of a meal worth slowing down for. For this version, I used Fischer Farms bone-in short ribs- a mix of one single-bone and one double-bone cut- to showcase the versatility Fischer Farms offers chefs and home cooks alike.
