posted on
May 19, 2023
Wednesday, we had the honor of hosting a busload of farmers from around the world, Germany, Australia, England…. They came to Covington, KY for the International Grassland Congress this week. Fischer Farms was an optional day trip for us to explain how we use Annual Ryegrass for Fall/Winter/Spring grazing and chop it for silage in May. Of course, Dave is always willing to talk about his ryegrass…
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.
