posted on
November 20, 2020
Fischer Farms is expanding by working with area farmers to graze our cattle. One of these farmers grazed 15 cow/calf pairs for us all summer and the grazing is still going strong. He rotates the cattle to a new paddock every day each one being about the size of a subdivision plot. This gives the grass months to recover between grazing and gives the cattle a clean nutritious meal every day.
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.
