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Two old cowboys “chew the fat”…..
While I can be hard on government ag agents, it was one of those critters (since reformed) who set us on the path to grass fed cattle and, indirectly, Devon. His name is Jim Gerrish, a consultant now, who lives and works out of Idaho. Jim visited Thistle Hill almost 10 years ago, when we were still a traditional operation using chemicals, feeding grain, and not really interested in eating our own meat. That really shocked Jim at the time and he immediately pointed out a cow that we should slaughter and taste. Jim also recommended moving our calving to the Fall, to spare the cows the stress of Virginia’s…
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Lindsay’s Shepherds pie….
….we had a delightful dinner recently at Lindsay and John’s home and as always Lindsay went the extra mile to make even an informal get-together special. The candlelight and the lovely hostess you’ll have to supply, but here’s Lindsay’s recipe for Shepherds pie that we’re going to try soon: (Note: Lindsay does not measure when she cooks…it would be in metrics anyway…but by taste) First, she says, begin with Thistle Hill ground beef (a good beginning) browned with salt, pepper, nutmeg and thyme. Saute onions, brown some fresh mushrooms, and steam carrots and peas. Next, make a brown gravy in which you add Norwegian brown goat cheese (try Wegman’s if you…
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Somebody does it better….
….and her name is Sylvie Rowand of nearby Washington, Virginia. For those of us who like eating food as much as producing it, her website is a delight, an inspiration, a must-read! Born in France, Sylvie and her husband now live in Rappahannock county where she has her own business: “Laughing Duck Gardens and Cookery”. My only worry is once you visit there, you may not come back. Besides designing her own website, what does she do? Well she offers: “cookery services, in-home catering, cookery workshops, food gardening workshops, private cooking lessons, and kitchen gardening coaching.” She can also serve as your personal chef for a dinner party and is…