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GrassRoots Meats Newsletter October 2012
In this issue...
-- Oklahoma Update
-- While You Were Gone...
-- Chicken Update
-- Pepperoncini Beef
-- October Special
-- Chimney Rock Farms Pumpkin Fest
-- In Closing ...

Oklahoma Update
New Bull Allan has been in Oklahoma for most of the last two weeks, sorting, preg checking, and redistributing our animals in preparation for winter. I know I must sound like a broken record, but once again he is tremendously excited about our calf crop and our cows. They have weathered the drought in great condition, affirming that his breeding program is really working well. These are hardy cows, able to thrive when moisture is lacking and grasses are not at optimum, producing calves that thrive. In the forefront of this picture is one of our new bull calves.

The area also received a fair amount of rain while he was there, creating a lot of optimism as we look towards winter. The grasses are growing well and for now we do not feel we need to cut back on our herd size. This is especially important in order to insure that we will meet the growing demand for our beef over the next few years. Thanks to each and every one of you for your continued support. It pushes us to grow GrassRoots Meats to the next level.

While You Were Gone...
Mouse animated Life on the ranch is always interesting when Allan is away. I can always count on something challenging for me to deal with, and this trip was no exception. I woke up at 4:30 one morning to the sound of very loud scratching. I finally realized that it was a mouse that had fallen into the bathtub, trying to scale the walls to get out. What do you do with a mouse in the bathtub at 4:30 in the morning, especially when you hate mice? I went back to bed and put a pillow over my head. I would have to deal with it in the morning.

When I went outside about 7:00 to let the chickens out of the chicken house, there was a dead fox in the driveway, compliments of our Anatolian shepherd, Sholey. I hate touching dead things, but I put on my rubber gloves, grabbed that sucker by his feet, and flung him over the fence into the pasture, hoping that the crows would do the rest. That did not work, and I later had to get a pitchfork and take the critter down to a brushy area.

Lest you think this is one hardy farm girl, let me assure you that I grew up in the city and every aspect of farm life is a challenge to me. Most are welcome challenges, but some push me to deal with situations that I would not choose to deal with, but that leave me feeling stronger, proud that I met the challenge. So I will chalk up one mouse and one fox to my list of challenges met and conquered.

Chicken Update
Amer Heritage Chicken Last month I informed you that the poultry farm we had been working with had gone out of business. Tera Biaggi and Gary Moyer of American Heritage Family Farm in Ponca City, Oklahoma, contacted me to let me know that they had pastured chickens available, would be coming to Colorado soon, and would be willing to deliver birds to us. Although the birds are pastured, they are supplemented with organic, non GMO corn and soy grains.

Monday we received a supply of their Cornish chickens, and Tera and Gary spent a wonderfully informative night at the ranch. They have many years of experience farming and ranching, and it was a delight to get to know them. While our price on this new chicken is a bit higher than before and our supply is not huge, the chickens are larger and they look really good. For now we will only be offering whole chickens (we still have a very small supply of wings, drumsticks, and livers left from Troyer Farms). We would really appreciate your feedback on the new chicken as we are trying to work out a way to have the birds shipped to us from their processing plant, if our customers are happy with them. They are on the order form and available for immediate shipping.

Pepperoncini Beef
Pepperoncini Beef Our friend and very loyal customer, Sandy, told me about this recipe at Farmers' Market a few weeks ago, and later emailed the link to us. Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese and your choice of condiments.

While I had never heard of pepperoncini, I am determined to find it and try this recipe. Sandy said it was actually pretty easy to find in the grocery. She said she uses our Chuck Roast, but I am sure you could use a Rump or even a Sirloin Tip. Another option would be a Brisket. If you decide to try it be sure to let us know how it came out.

Pepperoncini Beef Recipe

October Special
Lamb Kabob Grilling season is coming to an end soon and the vegetable production in our gardens is slowing down. Before it is over take advantage of our reduced price on Beef and Lamb Kabob, on sale for the month of October. Beef Kabob is only $6.39 per pound, reduced from $7.49. Lamb Kabob is only $10.99 per pound, reduced from $12.99 per pound.

We also have an overstock of Lamb Stew Bones and are offering them during October for $2.99 per pound, reduced from $3.99 per pound. These are great for stews and soups, perfect for a wonderful fall meal.

Chimney Rock Farms Pumpkin Fest
Chimney Rock Logo 2 Join us at the Chimney Rock Farms Pumpkin Fest, to be held on Saturday and Sunday, the last two weekends in October. We will be there from 10:00 to 3:00 on October 20th, 21st, 27th and 28th, and would love to see you there. They are located about halfway between Pagosa Springs and Bayfield, on Highway 160.

In Closing ...
The colors are changing in the Rockies, signaling the end of summer and warning that winter is coming. Although we will miss the warmth and length of summer days, the aspens bright with yellows, oranges, and reds are lovely to see, making this an exciting time of year. Hope you are enjoying autumn colors in your part of the world. God bless you and your families.

Lois, Allan, Lisa, & Dusty

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