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GrassRoots Meats Newsletter  June 2016
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Spring Rains, Spring Calves 

We now have a small herd of cows here in Arboles and they are calving, making this a most joyous time of the year, especially for Allan. It seems every day or two one are born. We are calving in Texas/Oklahoma as well, but just not there to enjoy it.









We have had an unusual abundance of rain this spring and the grass is looking incredible. Allan's work on irrigation ditches is sending water where we have never had water before - and producing green where we have not seen green before. Just lovely! 
 
 




The
horses are enjoying all the lush green grass and Gabe and the cat are enjoying each other.




     Our grandkids' 4-H pigs taking a siesta!                         And their 4-H turkey project.                     
Farmer's Market
Grandaughter Reece helping me at Farmer's Market
 

The Pagosa Springs Farmer's Market begins June 18th. Come join us at the East End Market in downtown Pagosa Springs Saturday mornings from 9:00 to 1:00 for a truly fun experience. Live music and good eats, and a shady area to rest from your labors. We so enjoy catching up with each and every one of you. 


Cooking Steak Inside Out

OK, so I don't want to beat this drum to death, but I want to tell you again about this incredibly easy way to cook your steaks to perfection.  I tried it with some New Yorks recently and it was like eating a filet - so tender and juicy.

Season your steaks and place them on a cooling rack on top of a cookie sheet (foil lined for easy cleanup), in a 200 degree oven until the meat reaches an internal temperature of 125 (medium rare) to 135 degrees (medium). This can take as long as an hour. If you need to speed this up set your oven on 250 degrees. 

Let the steaks rest until shortly before you are ready to eat. Place them in a very hot iron skillet or on a very hot grill for just a few minutes, flipping them once - cooking them just enough to sear the outside. You are not trying to cook the steaks here, just searing them. They will be cooked to a perfect medium or medium rare all the way through.

Try this with our Filets, New Yorks, Ribeyes, Top Sirloin, Sirloin Tip, Flat Irons, Tri Tips, or Hanging Tender Steaks. Let me know how your steaks come out. I think you will agree with me that this is the best way ever to cook a steak.

Pick Up Your Meat - Stay at the Wyndham Resort 

 



Each year I like to remind you about staying at the Wyndham Resort in Pagosa Springs when you come to pick up your meat. Make it a vacation and enjoy our beautiful area!







Allan's mom owns timeshare points with Wyndham and I rent out condos to help her recover some of her maintenance costs. The rates vary by season but generally you can get a fully equipped one bedroom condo for between $45 and $75 a night. 

Call or email me with your tentative dates and I can quote you a price. Keep in mind that major holidays must be booked early.

Our Granddaughter - Taylor Lee-Hammer

If you have been receiving our newsletter for any length of time you know about our amazing granddaughter, Taylor. She is graduating from high school on June 4th.


















Taylor was a 3 sport athlete for her 4 years of high school, playing on the varsity team and competing at state in each sport every year, a total of 12 times - all while maintaining a 3.5 GPA. She plans to attend Allan Hancock College in Santa Maria, California in the fall, where she will continue playing basketball. We will miss her terribly but we know God has great plans for her.

June Special 

For every $200 you spend 

receive a FREE PACKAGE of New York Steaks. 

Spend more - get more! 
 

Now that's the way to celebrate!



In Closing . . .   

As we draw near to the halfway point of the year, we pause and ask once again, "Where did the time go?"  We have so much to be grateful for, and so many wonderful memories, but as time flies by grabbing and holding on to those memories gets harder and harder. Our granddaughter is 18 and leaving, and our youngest grandson is 2 and adorable. Two granddaughters now live in Grand Junction and we miss seeing them so much. We find that times with our kids and grandkids mark the best of the best of times. Tell Dad (and Granddad) you love him this Father's Day, and know that no matter how it seems sometimes, you are his most prized accomplishment.
  
Lois & Allan



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