tag:blogger.com,1999:blog-45691495875429158482024-02-25T17:28:54.959+10:00Dawson Valley Free RangeLucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-4569149587542915848.post-61863443748664049532019-04-28T17:42:00.000+10:002019-04-28T17:42:12.808+10:00Final PostI was going to shut down this Blog, but then I realised that I have recipes on here, as well as a history. So I decided to delete the pages that relate to the business that we once had. A business that I'm still sad about having to stop. I tell myself that it wasn't a failure, because we learnt so much and met so many wonderful people.<br />
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We haven't yet gone on our holiday, but will hopefully head off soon. There's always final jobs to get done on a farm! We will leave the farm in the capable hands of our daughter and head off into the wild blue yonder.......soon.<br />
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I have some really good recipes on the Recipe tab that I was worried about losing, so thought I'd keep that page open. Mostly for my own use, but if there's something there that you'd like to try, that's a bonus too.<br />
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Please support small farmers and especially regenerative farmers as much as you can. Follow me over on <a href="http://healthyfarminghealthyfood.blogspot.com.au/" target="_blank">Healthy Farming Healthy Food</a>, although I haven't updated it for ages - I keep saying that I'm waiting until we're on holidays and I have time....hopefully soon!<br />
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Much Love and Gratitude to you all xxxLucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com3tag:blogger.com,1999:blog-4569149587542915848.post-9807618750656483762019-03-27T11:49:00.001+10:002019-03-27T11:49:39.150+10:00Nearing the End.....A few weeks ago I sent out an email to all those on my email list to inform customers that we would be ceasing business by the end of June. This was a really tough decision to make as we have loved being free range pig farmers. It has been a huge learning curve for us, and I really think I could write a book about it and about paddock to plate marketing.<br />
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Through this journey we've not only learnt alot, but we've met some wonderful people. Some of those we've been their first point of contact with eating real food. Food farmed the way it should be. I have been a big advocate of the ethical farming of animals and also the ecological farming of land. Both these are needed to be run in conjunction to enable healthy food. We've seen our land change rapidly once we put pigs in the paddocks. Paddocks that grew very little grass as it was poor sandy soil, now has a large range of grass and other plants.<br />
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We will always farm animals in this way, just not to the scale we have over the last few years. It's been a lot of years of very hard work. We've put a lot of money into it, but we just haven't been able to really make it work. Unfortunately we are not alone. There are quite a few other free range pig farms that have succumbed over the last couple of months. Please consider this when you next tuck into a feed of bacon and eggs. Ask your butcher, your cafe, where they source their bacon and eggs from. Please support small scale local producers where ever you can. We don't do it because we think we'll get rich, we do it because we hope we'll make a living doing something that we love doing and that others may get a direct benefit from.<br />
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We had thought that we'd keep going with the markets until June, but we made the decision recently to bring it forward. We will have two more markets before Easter and then on Easter Monday we take our final load of pigs to the abattoir for Sunshine Coast Organic Meats. This will signify the end. It's actually very fitting, because Sunshine Coast Organic Meats was right there at the beginning. They were the first butcher to take us on and have stuck with us right to the end. Different owners, but both lots have been incredible to work with. Chris and Jono who own it now, are just great blokes, so if you're down that way, continue to support them as they continue to support farmers!</div>
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Markets, and please note that these are not my usual weekends, so in Rocky I may be at a different spot:</div>
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<li><b>Saturday 30th March at Yeppoon Community Markets</b></li>
<li><b>Sunday 31st March at Rockhampton Kern Arcade Carpark Markets</b></li>
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<b>And then.....</b></div>
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<li><b>Saturday 13th April at Yeppoon Community Markets</b></li>
<li><b>Saturday 13th April at Benaraby Turnoff for Gladstone area - 2.30 to 3.30pm</b></li>
<li><b>Sunday 14th April at Rockhampton Kern Arcade Carpark Markets</b></li>
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I'm now looking forward to a long holiday before we work out our next plan. We will still continue to run cattle on our property at Baralaba and Chloe will be looking after things here while we head off for a bit. If you want to keep up with what I'm up to when we are done, please follow my personal facebook page, as I will be closing down the Dawson Valley Page after Easter. You should be able to find it on this link I hope. <a href="https://www.facebook.com/profile.php?id=612269295560025&ref=br_rs" target="_blank">Lucy's Farm Kitchen</a> or if you enjoy reading blogs, I'm hoping to spend a bit more time blogging at <a href="http://healthyfarminghealthyfood.blogspot.com.au/" target="_blank">Healthy Farming Healthy Food</a></div>
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com2tag:blogger.com,1999:blog-4569149587542915848.post-72583383096273111262019-02-06T20:20:00.003+10:002019-02-06T20:20:28.131+10:00February MarketsNot sure what's going on with this weather - crazy weather up north and we're still missing out. It's been cloudy for days and you think it's just got to rain but no......it doesn't rain in a drought!<br />
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Anyway, we're a lot better off than some people so shouldn't really complain.</div>
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We do still have some green grass down on the banks of the Dawson River Annabranch.</div>
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We've had our first market for the year and it was great to see everyone again and a few new faces as well. We are back to our regular schedule with markets twice per month, based on the 1st and 3rd Sundays. First weekend will include a Gladstone run and the third weekend will include an Emerald run if we can get enough orders.</div>
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<b>Next markets:</b></div>
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Saturday 16th February in Yeppoon - 6 -10am</div>
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Sunday 17th February in Rockhampton - 6-12pm</div>
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Sunday 17th February Emerald delivery - 4.30 - 5.30pm at the bridge.</div>
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The Emerald delivery will be a trial to see how it goes. We'd prefer to only do the two markets each month, so this delivery is a compromise. I will need to have enough pre-orders to make the trip worthwhile, so please get orders in as soon as possible, but by Wednesday the 13th at the latest. We will have Pork, ham, bacon, goat, beef and mutton (no lamb sorry).</div>
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Please remember if you would like a different cut of meat to what we usually do, then please ask in advance and I can organise the butcher to do it. Next market we'll have the old style nitrate free bacon back, so if you want some of it, it may be best to order it as I don't know how much I'll have. We ran out of bacon last weekend so I'm hoping to have more this time.</div>
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Cheers for now,</div>
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-43149396344133875582019-01-08T08:46:00.001+10:002019-01-08T08:46:53.972+10:00Happy New Year!!!Another year has begun and we're already down a week! I hope you all had a very happy and peaceful holiday period. We had a quiet and very relaxed Christmas. A very small family at our house this year so no fuss and luckily not too much farm work either. We got a great new years present with our youngest son coming home for a month or so. He will look after things for us so that we can get away for a few weeks. We head off in less than a week and won't be back until the end of January - just in time to get myself organised for the first markets of the year.<br />
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<b>First Weekend in February will be our first markets:</b></div>
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Saturday 2nd February - Yeppoon Community Markets at the Showgrounds - from 6 to 10am</div>
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Saturday afternoon I will head to Gladstone - Benaraby Turnoff - between 2.30 and 3.30pm</div>
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Sunday 3rd February - Rockhampton Kern Arcade Carpark Markets - 6am -12pm</div>
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We will have <b>beef, pork and goat</b> - sorry the lambs aren't big enough yet. I'm pretty sure I will have some pigs heads available too, so if you are keen to make some brawn or put some crab pots in or just use to feed your dogs, please email me to get me to hold one for you.</div>
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<b>New Butcher Processing</b></div>
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We have had a topsy turvy processing for the last year. From this market onwards, we will have a new butcher doing the processing for us. He is based in Monto - Millers Gourmet Meats. Initially we will still have some bacon and salami coming from the current/old butcher and this will continue to come from him for a little while. We will however eventually have bacon from the new butcher and this will be very similar to the bacon we used to do. So, our nitrate free bacon and ham will be like the old style stuff that is a lot browner. I know that some of you will be quite pleased to have it back again! I'm not sure how long it will take to phase out of the more recent bacon, but I'll let you know when the old style bacon is going to be back! We appreciate the efforts that Des from Barritt's Butchery in Bundaberg went to for us and our processing, but we've made the decision to move to Millers as Monto is closer and much more practical for us. Sadly though, we won't have Italian Sausages as they were Des's recipe. We will just have our regular paleo snags and will have some fat and some thin ones - both in beef and pork.</div>
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<b>Frequent Free Range Group</b></div>
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A few people have pulled out of this or put it on hold, so if you are one of those that stopped in 2018 and would like to start up again, please email me. If you haven't been a FFR but would like to, please read all the details <a href="http://dawsonvalleyfreerange.blogspot.com/p/frequent-free-ranger-subscription.html?m=1" target="_blank">here</a> and then send me an email with your details. I will be doing ALL free rangers this weekend - all fortnightly, monthly and Gladstone FFRr's. I've already organised the first processing with Millers and won't be able to change it as we'll be going away, so no special orders will be available, just the regular cuts we usually do.</div>
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<b>Orders</b></div>
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Gladstone customers please get your orders in as soon as you can. Because I'll be away, I may not respond immediately. I will most likely leave all responses until I get back. Sometimes if I respond on my phone, when I'm back on my laptop, I don't always "see" the email so easily and it can get lost. If I leave the emails unread, I know that I need to attend to them. </div>
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I won't have any fresh ham for this first market, however I do have quite a bit of both types of ham in the freezer here - all sliced and in the regular packs. If you would like some, it will be half price but you'll need to pre-order it so that I can bring it in. I will do my best to keep it frozen so that you can then re-freeze it. I also have 3 pieces of ham - 2 nitrate free and 1 conventional, and not frozen - useby 29/01/19. They're are around 1.7 kgs each and I'll sell them for $40 - approx $23.50/kg. I can bring them into Rocky tomorrow to drop off or if you're in the Baralaba area, you can come and get one. If you're in Rocky, please email me with your phone number and whether you'd like NF or conv and I will need to know by tonight - Tuesday 8th January.</div>
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Looking forward to the start of another busy year. But especially looking forward to the rest of January and a break away for us! Seeyou next month!</div>
Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-39951318818088105642018-12-07T12:17:00.000+10:002018-12-07T12:17:03.588+10:00December and the end of another yearI don't seem to write to many blog posts these days - usually rely on facebook or my newsletter to get messages out. That in itself is a bit risky as Facebook is not a reliable way to get to everyone, and not everyone is on my newsletter list! Sometimes, life just gets really busy and we can't do everything! But I always seem to find time to do the fun things, like cooking/preserving. Don't these tomatoes look pretty! The grape tomatoes preserved in brine look interesting and can't wait to try them.<br />
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This year has been busy and the next couple of weeks will be also - 3 more delivery weekends and then we'll take a month off from markets. January is traditionally very slow and we are hoping that Kim and I might get an opportunity to take some time off and head away for a couple of weeks. January will also be a time for me to re-assess how we manage markets and delivery and we may make some changes to how its currently done.<br />
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Frequent Free Ranger Group - I'd love feedback on this - how it could be done better, what has made some people leave and why do those that are still doing it like it? What works and what doesn't? The idea behind the group was to enable us to manage stock better and to be assured of a certain level of sales. We've had a lot of people drop out, so it would be good to know what we could do differently to encourage people to have a regular order. Either comment below or email me direct for any feedback, good and bad.<br />
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Gladstone and Emerald Delivery - We go to these two centres monthly and only do pre-orders or we park up for a while at each place and see what else we can sell. Gladstone is mostly pre-orders which is great because we know exactly how much we need to take and it's a short time there. This works well for us. Emerald is further away and we stay longer because we don't have as many orders. I would love feedback on how this is working for those customers that do get meat from us - what would you prefer? What works and what doesn't work? More time, less time?<br />
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Only a few more opportunities this year to get our meat - please think about stocking up so that you can get through January. If you are in the Rocky area, we will be leaving the freezer in That Wholefood Place well stocked so you will be able to get supplies from there too.<br />
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<b>Saturday 8th December</b> - Emerald delivery - 9.30am to 12pm at the Roundabout near Coles and the Bridge.<br />
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<b>Saturday 15th December</b> - Yeppoon Community Markets from 6am to 10am<br />
- Gladstone Area - Benaraby Turnoff from 2.30pm to 3.30pm<br />
<b>Sunday 16th December</b> - Rockhampton Kern Arcade Carpark Markets from 6am to 12pm<br />
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<b>Saturday 22nd December </b>- Yeppoon Community Markets from 6am to 10am and then in Rocky on the same day - That Wholefood Place from 11 to 2pm. This delivery is mostly to deliver hams. We will only have left over meat from the week before and look out for some good specials then too! If you live in Rocky and have ordered a ham, you will need to come and collect from me from That Wholefood Place. Yeppoon ham customers will obviously get there's from Yeppoon markets. Please note, I won't be going to the Arcade Carpark Markets on Sunday the 23rd.<br />
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If I don't see you over the next couple of weeks, I would like to take this opportunity to Wish you all a very Happy Christmas and I really hope you get to spend some time doing what makes you feel happy. Everyone has different ideas of what's important about this time, but for me it's about spending time with someone you love (or lot's of someones!) Lets hope it's also a wet, but not too wet Christmas too! Thankyou so much for the support you have given our business this year and we hope to continue to provide you with quality, ethical and healthy meat in 2019.Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-85120045782315668012018-10-16T12:30:00.000+10:002018-10-16T12:30:13.195+10:00October Update<br />
We had some lovely rain over the last weekend - not enough, but a great start! We also spent a few days out mushrooming - I love it when we get drizzly weather at this time of year, as it usually means mushrooms. I tend to dry them as my preferred storage option. I can then crush them into different soups, stews or whatever as a delicious flavouring. When used fresh, they tend to contain quite a bit of grit, which is not so appetising.<div>
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We ended up with about 4 basket fulls of mushrooms.</div>
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Kim out foraging in the pig paddocks. The pigs don't eat mushrooms, but they fertilise the paddocks nicely for growing mushrooms.</div>
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This last weekend, our local school at Baralaba celebrated it's 100 year birthday! The town did a fabulous job of organising the festivities and it was so great to catch up with old school friends (not too much emphasis on the old!) and some more recent friends from when my kids were at school there. My mum was involved at the school on and off since 1949 when she arrived as a student, then came back as a teacher, then a mum of students after she married my dad and then she went back teaching when I started school. She retired a little while ago, but was involved for a long time. At one stage in 1976, my entire family at the time (my young brother had not been born then) were at the school. Mum as a teacher, Dad as the groundsman, my oldest sister in year 10 and my youngest in year 1. The remaining five kids scattered through the classes in between. I think Mum would've taught, at some stage, a fair percentage of the people at the reunion on the weekend! </div>
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This weekend coming, will find me at the Markets in Yeppoon and Rockhampton and will include a delivery to Gladstone area. I'm planning on a delivery to Emerald in November and then again before Christmas if people order hams.</div>
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<b><u>Christmas Hams</u></b></div>
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We will have some hams available for Christmas this year. Please let me know if you would like to put your name down for one. They will be bone in only and $26/kg. I'm guessing that a whole one could be up to 6 or 7 kgs, and halves may be 4kg, as we'll use the biggest legs to cut in half. I'll need to know the following when ordering:</div>
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<li>NF or Conventional</li>
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<li>Your phone number</li>
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Last night I cooked up some ham hocks. I pulled the meat off to serve with eggs for breakfast and will now use that broth to cook some beans for baked beans.</div>
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I will still have a few ham hocks if anyone wants them this weekend.</div>
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-7209647726208432092018-09-27T17:36:00.002+10:002018-09-27T17:36:32.331+10:00A very impromptu trip away<div style="font-family: Helvetica; font-size: 12px;">
<span style="font-family: Helvetica; font-stretch: normal; line-height: normal;">Sometimes you just need a holiday and if you can't get one, maybe a change will have to do. Kim and I were due to go away for a few days but it didn't look like it was going to happen. However, Edmund was going to buy a tray to put on his dual cab ute and he found one down near Brisbane, so we decided to pick it up for him. This was a decision made at the last minute without thinking about all the things I had to do at home this week. Not least, recovering from the Food and Wine Festival. <span class="Apple-converted-space"> </span>A days driving down to a quaint caravan park in the Mary valley, overnight stop, drive to Brisbane outskirts, and then back to the caravan park for the night and then a days driving home. </span></div>
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<span style="font-family: Helvetica; font-stretch: normal; line-height: normal;">The cabin we stayed in was a little plain, but had the best view. <span class="Apple-converted-space"> </span>Waking up during the night and looking out the window was just a delight! The moon was out after a drizzly day and there were misty clouds below us. It was just magical! The daytime view is pretty good, but not the same as night. And it was green - well greener than here anyway!</span></div>
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<span style="font-family: Helvetica; font-stretch: normal; line-height: normal;">It is also so peaceful. Beautiful bird noises to meditate with, which is what I did on waking. And no mine noise! We have a very loud coal mine next to us at home!</span></div>
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<span style="font-family: Helvetica; font-stretch: normal; line-height: normal;">The Capricorn Food and Wine Festival went well - it was a huge amount of work, but I think we can call it a success. It was certainly an experience to be part of and to work out how to do it all - the whole cooking for lots of people was a challenge!</span></div>
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<span style="font-family: Helvetica; font-stretch: normal; line-height: normal;">But, now we are back home and I need to get a very much overdue notice out! I had hoped to do this while we were away but sadly we had no phone service and the place we stayed didn't have wifi. </span></div>
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<span style="font-family: Helvetica; font-stretch: normal; line-height: normal;">We will be delivering to emerald this weekend. We will be parked up near the roundabout near Coles and on the way to the Botanic Gardens. If you haven't ordered, that will be no problem as we will have plenty of meat available - beef, goat and of course all our porkie products - fresh pork, ham and bacon and salami. This is the best salami that we've made yet! Well (we) haven't made it, our butcher has. </span></div>
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<span style="font-family: Helvetica; font-stretch: normal; line-height: normal;">Then we'll be back in Yeppoon and Rocky on the first weekend in October. Wow October already no I haven't even thought about hams for Christmas! I will try and sort that out over the coming weeks, so stay tuned.</span></div>
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Cheers for now, and hoping that the storms that are floating about will build up to give us a good drop of rain.</div>
Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-57677807541777215082018-09-13T20:20:00.000+10:002018-09-13T20:20:05.497+10:00Pork and ways to cook it.Pork is our main business. We started out with a few free range pigs and we now have hundreds. Over the years we've gone through various stages - sometimes we don't have enough pigs and then, like now, we have too many pigs! Pork in the shops appears to be very cheap and this is due to the fact that there has been a glut in the commercial market for a while. It has filtered down to us. So when you see really cheap pork, maybe think about how that pig was raised. It was most likely raised in a shed and never saw daylight until the day it was put on a truck to go to the abattoir.<br />
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Our pigs are happy pigs that get to live out side all their lives. They get to dig in the dirt, wallow in the mud and generally play around and explore. We think that this improves the flavour - many people tell us that it has a clean fresh taste.<br />
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If you compare our prices with conventional pork, yes we are more expensive, but if you compare our pork with the price of meat in general, it's not so bad. So please consider that when you are next shopping.<br />
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Our free ranger packs have been quite popular with some of our customers and many say that they enjoy getting different cuts of meat that they don't normally cook with. Someone said the other day that they aren't sure what to do with diced pork. This blog to day is to mostly talk about different ways of cooking our pork.<br />
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Diced Pork - I use this in a stirfry, casserole, curry or a soup. If you have a favourite chicken or pork recipe, think about swapping it out for pork. I do this all the time and there's quite a few recipes on the Recipe Tab that have pork - shanks or osso bucco - just use diced pork instead. I have even been known to make a Moroccan spiced pork dish - someone reminded me that that wasn't very traditional. I don't really care I'm a multicultural cook and love trying different flavours. Please don't be scared to try something new.<br />
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Mince - If I have both beef and pork mince, I'll use a bag of each in spagetti bolognaise or lasagne, but if I only have pork (like now) I just use pork on it's own. You can use pork mince in any recipe that you would use beef or chicken mince. It makes excellent meatballs because it tends to stick together better than beef. I've also got plenty of recipes for pork mince. My favourite on the recipe tab of the blog is the Asian Style Meatballs, but just recently I made Low Tox Life Meatballs and they were really good. This is the recipe <a href="https://www.lowtoxlife.com/sticky-sweet-tamari-meatballs/" target="_blank">here</a>. I basically followed the recipe but reduced the sweetener to one tablespoon honey and increased the broth because I like gravy/sauce.<br />
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And you can't go past a good lasagne. I like to use a <a href="https://mag.the4blades.com/recipe/grain-free-thermomix-pasta/" target="_blank">grain free fresh pasta</a>, but I have also made it with roasted, sliced pumpkin instead of the regular lasagne sheets. You can also make tacos, nachos, savoury mince, pastry pie, shepherds pie (which Edmund cooked last night for us), or any mince dish really.<br />
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Pork Steaks - these can be cooked in any way you would cook a regular steak. The best part is that pork steaks are always tender! Don't overcook them, cook them about medium - you want them a little juicy still. They work exceptionally well, with a cream sauce (think Diane Sauce) or a mustard sauce, or just plain old onion gravy. We have collar, butterfly and sometimes leg steaks. The leg steaks are what you would use if you want to make schnitzel.<br />
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The other really important note to make with our pork, is that sometimes it does smell a bit stronger when you first take it out of the cryovac bag. The best thing to do, is to take the meat out and just leave it on a plate or in a bowl for a few minutes before actually cooking it. For some reason the cryovac smell seems to be stronger with pork than with any other meat.<br />
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If you have any doubts about how to cook our pork, please ask. I love cooking and should be able to give you multiple ideas!<br />
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-38949619467286408192018-08-28T15:05:00.001+10:002018-08-28T15:05:22.016+10:00Markets, Deliveries and other stuffI finally have internet back!!! Our NBN has been on the blink for the last month and it has been a challenge. There are two parts to a business like ours - the farm and the marketing/admin. Marketing these days is basically all done online. We use this blog, an online email service (mail chimp) and facebook. Facebook can be managed using the mobile network but the other two require a reasonable internet service. Our finance administration is also online. We use an online accounting program and of course all bills and other banking get done online. Hot spotting to a phone that has dodgy reception just doesn't cut it! So I apologise to anyone who may have commented or emailed and I missed it! I can now update the various tabs on the web that need updating - for example our dates for markets and deliveries on this <a href="http://dawsonvalleyfreerange.blogspot.com/p/markets.html?m=1" target="_blank">Link</a>.<br />
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<u>Bundaberg, Agnes Waters and 1770</u><br />
We have recently cancelled the Shalom Market at Bundaberg due to it not being profitable enough for us to travel there. There are also two other meat suppliers there so we thought we'd leave it to them. They don't have a free range pork product though, so if you are in Bundie and would like to be able to still buy our pork, please email me and we may be able to sort something. I have also had some interest from Agnes Waters/1770 so once again if you are from there and would be interested in getting a delivery, please send me an email. I prefer email as a communication tool as I can keep better track of orders as well as this, I can get one message out and know that the intended people will get it. I can't rely on facebook as not everyone sees every post. While it may not be profitable to actually travel for a market, a delivery once per month or every second month is certainly something we would consider.<br />
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<u>Emerald, Blackwater and Bluff</u><br />
Emerald (and area) delivery has been working out really well and we will be going out there again on the last weekend in September. If you aren't on my Emerald email list, please email me.<br />
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My email is: <a href="mailto:dawsonvalleyfr@bigpond.com" target="_blank">dawsonvalleyfr@bigpond.com</a><br />
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<u>Capricorn Food and Wine Festival</u><br />
We have decided to be involved in the Capricorn Food and Wine Festival this year, however we won't be selling fresh meat. We are doing a collaboration with That Wholefood Place and selling ready to eat food. We will be selling Pulled Pork and Pulled Beef Tortillas, Pork Ribs, Vegan Dip Platters, Healthy and Yummy Dessert Platters and various other bits and pieces. Keep an eye out on facebook over the coming weeks for some free passes. The festival is 20-23 September.<br />
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<b>Soap</b> is back, as we have a new local soap maker. This soap is made from milk from my dairy cows and Lard from our pigs, and other good stuff - no baddies in this soap! It will be $6/cake or 2 for $10, and will be available for sale from this weekend.<br />
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<u>Markets this weekend:</u><br />
Yeppoon Community Markets - Saturday 1st September<br />
Rockhampton Kern Arcade Carpark Markets - Sunday 2nd September<br />
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Bacon - we now have a new butcher processing our pigs so our bacon has changed a bit. I'm really enjoying the nitrate free version, although the regular is pretty good too. The ham is tasty too! Barritt's Butchery in Bundaberg are doing it and they have recently come first in the state for their Bacon. This award was using conventional pork, so imagine how good it is using our pork! Salami is almost finished, but we are hoping to have more available soon and then have it as a regular item. We will have some pet food available this weekend too.<br />
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If you would like any information on anything, please just ask.Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com2tag:blogger.com,1999:blog-4569149587542915848.post-67450953558691556852018-08-01T14:45:00.001+10:002018-08-01T14:45:26.230+10:00What got us here, won't get us there......<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
Almost 20 years ago, Kim and I started a journey – a regenerative farming journey. It has been a journey that has seen us change our farming systems, our life style and most importantly gave us the tools to find a way to support ourselves with our farm. One of us always had to work off farm but when we made the move to begin a freerange pig farm, it was with the sole purpose of making the farm support us. We work incredibly hard and by hard I really mean that we just don’t have down time. It’s constant. We love the work but there’s just a little too much at times. <o:p></o:p></div>
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Recently Chloe and Edmund – our two adult children that love the land as much as we do, have started going through the same process we did back then. It started with a Grazing for Profit School run by Resource Consulting Services. It is a week of light bulb moments! RCS supports you through a change in thinking processes, but more importantly they teach the financial skills necessary to assist in management change. Kim and I have been pretty switched on with the farming changes that we’ve made over the last 20 years but have probably been a little remiss in some of the financial management needed. Along come the young brains and with them wanting to be involved so that they can build a farming life of their own, we’ve had to look very closely at what we are doing.<o:p></o:p></div>
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The four of us have spent most of the last 3 days going over our business and analysing the cost of production, cost of selling and the return on assets managed. We are putting in place steps to monitor this better and to hopefully make improvements in the overall management of the business.<o:p></o:p></div>
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Like most of the east coast of Australia, we are suffering from the current drought. Due to our regenerative farming practices, we have been able to limit the on-farm impacts, however grain for our pig feed is all sourced locally and grain farmers have been greatly affected and not able to plant. Grain prices are at an all-time high due to lack of supply and strong demand. This is having a huge impact on our costs of production.<o:p></o:p></div>
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For us to remain in this business, we have to increase our bottom line. Unfortunately, to gain all the appropriate approvals from Council and Safefood Qld, a certain level of packaging is required which is costly. As I have mentioned previously, we are changing butchers who process our meat. This alone will result in quite a substantial increase in packaging costs, which we will need to pass on. It’s either that or stop going to the markets. Recently I’ve been going to markets three weeks of every month and a fourth delivery every second month. This is costly – both in travel and time. Time is one of life’s most valuable commodities. I lose 3 days every weekend we go to a market. I love the markets, I love meeting with our community, I love being able to provide a high quality, ethically farmed and tasty meat product. We want to keep doing this for a long time, however we may need to keep evolving our business in order to stay in business.</div>
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We have reviewed all our pricing and changes are able to be viewed on the web, at this <a href="http://dawsonvalleyfreerange.blogspot.com/p/price-list.html?m=0" target="_blank">link</a>. <o:p></o:p></div>
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We really value the support of all our customers and the community that we’ve built throughout our journey. We are going to continue to work out a way to provide you with quality meat produced with minimal impact on the environment. I would also like to take this opportunity to thank everyone that supports. You are why we are still here and we are grateful for that.<o:p></o:p></div>
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Thank you<o:p></o:p></div>
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Lucy<o:p></o:p></div>
Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-78787077784067590532018-06-27T16:13:00.000+10:002018-06-27T16:13:14.516+10:00Sprout Fed Meat and Markets coming up<div style="text-align: center;">
<span style="font-family: inherit;">Markets are coming up this weekend in Yeppoon and Rockhampton - 30th June and 1st July respectively. </span></div>
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<span style="font-family: inherit;">Next weekend, instead of going to the Shalom Markets and delivering to Gladstone, I will be heading to Brisbane to do a course in salami and small goods with <a href="http://www.tammijonas.com/" target="_blank">Tammi Jones</a>. I'll post more on that after I attend it. My main purpose for this Blog today is because I'm concerned about the possible confusion regarding barley grass fed cattle. Barley grass is sprouted barley, but other grains can also be used and sprouted for feeding to cattle.</span><br />
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<span style="font-family: inherit;">There appears to be a new “thing” around lately. Sprout-fed beef. I’ve been watching it with interest, mainly because I thought it might be something we could use to feed our pigs, especially if/when we go organic with the pigs. It’s actually not that new either, the idea has been around a long time, but never really took off. I think now that there is starting to be a reluctance to eat grain fed meat, then sprouts are moving into the grass fed arena. Basically sprouted grain is no longer a grain and is a “grass”. </span></div>
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<span style="font-family: inherit;">I think that in principle, sprouts (usually barley) sprouts are probably a good thing when compared to feeding cattle grain. We know from our own experience that sprouting grains for human consumption makes the grain far easier to digest and makes the nutrients more available. This is a good thing.</span></div>
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<span style="font-family: inherit;">So how is grain sprouted? The grain is soaked for a period of time, drained and then put into trays. These trays are placed inside a container (modified shipping container) and with artificial light, are grown over about 5 days into a matted grass.</span></div>
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<span style="font-family: inherit;">Basically it’s a hydroponic system - no soil and no natural light. I am under the understanding that no chemicals are used to fertilise the grain, just water. The nutrition for the grass comes from the grain kernel.</span></div>
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<span style="font-family: inherit;">I’m personally uncomfortable about the idea of no sunlight. The sun provides energy for the plant to grow - what is missing by using artificial light instead of sunlight?</span></div>
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<span style="font-family: inherit;">Hydroponics are not a healthy way to grow food, but that’s mostly because of the chemicals that are used to artificially feed the plant. Plants grown in soil are a different product. The roots, bacteria, fungi and minerals all work together to feed the plant the nutrition that is needed for the seed to grow into a healthy plant. An interesting side note, is that hydroponically grown vegetables can not be certified organic, as the soil is an important part in the healthy growth of a plant.</span></div>
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<span style="font-family: inherit;">The other BIG question is how the animals are managed while they are fed this sprouted grain? Are they in paddocks and under a rotation to ensure that the soil and pasture are maintained to provide protection from sediment run off and thus preventing soil erosion. Are the animals even kept in paddocks or are they in a feed lot situation? I know some sprouted grainfed cattle businesses that do feed grain at certain stages of development as well as having the cattle in feedlots, just feeding them sprouts rather than grain. </span></div>
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<span style="font-family: inherit;">This topic is a case of Buyer Beware. If you are buying meat that is advertised as being fed a sprouted grain. Then it’s probably a good idea to do some research - either google the business or ask the proprietor if it’s a market stall - how do they manage their cattle and their land. So please ask the question or do the research, do not assume that sprout fed meat is the same as grass fed/grass finished and not lot fed (Confined animal feeding). Then you can make an informed decision. </span></div>
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<span style="font-family: inherit;">I personally, and I think most of our customers, are looking for a grass fed, grass finished beef product. Our cattle are raised on grass until the calves are weaned. Then we move them into our leauceana paddocks where they remain until they are processed. Leauceana is a fodder tree and is planted in rows, with grass growing in between the leaceana rows. At no time are our cattle fed a grain ration.</span></div>
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<span style="font-family: inherit;">We move our cattle around the paddocks in a manner that maintains ground cover to prevent soil run off and erosion. It also means that we move the cattle before they take the grass plant down too short. When grass is managed correctly the root mass remains large and this ensures that carbon is being sucked from the atmosphere into the soil through the photosynthesis of the plant. To do this the plant needs sunlight, rain and soil. This keeps the plant in a healthy nutritious state. The animal then eats the grass and ingests that nutrition. This sort of farming is called regenerative farming/grazing and is one way to reduce the carbon in the atmosphere and keep it in a safe place in the ground.</span></div>
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<span style="font-family: inherit;">You can read more about sprouted grain <a href="http://www.foddersolutions.com.au/" target="_blank">here</a>, but please google the brand of meat that may want to purchase to see what their farming ethics are.</span></div>
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-42103464065987326192018-05-30T13:19:00.001+10:002018-05-30T13:19:21.986+10:00Winter is nearly here......As I write this we are in the last days of Autumn for 2018 and soon it will be winter. We did have a few wintery days a couple of weeks ago, but the weather lately has been simply BEAUTIFUL! Cool at nights and mornings but with sunny and mildly warm days. I love winter in CQ! Going on past years, our winter could well be over, but I have a funny feeling that we may get a cold winter this year - I hope so, it'd make a pleasant change. The only problem with it being cold her is that our house is not designed for winter so is very cold. It's usually warmer outside than in!<br />
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We've had a fairly dry spell lately so the grass is beginning to dry off, but there is still some value in it, and when you look into it, there's still patches of green showing through. Not sure really if rain now would just ruin it so I'm not sure what to wish for! It will be what will be and if it rains it rains.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKGUsjGG4G4OsVbLVhX9O5binhHTUF3gnKXpOk_zEe_z5qzh2ez4KqjQf_E1mUBseSMeE9oC9xw_ccEZ23eJTlwNfochADBSNYCMImW4OoKF25KeH4KqwOpz7N3mjASLOIxW6iHLU1e8/s1600/%252BCASA9zMTZeOsBBWjKwZRA.MOV" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKGUsjGG4G4OsVbLVhX9O5binhHTUF3gnKXpOk_zEe_z5qzh2ez4KqjQf_E1mUBseSMeE9oC9xw_ccEZ23eJTlwNfochADBSNYCMImW4OoKF25KeH4KqwOpz7N3mjASLOIxW6iHLU1e8/s320/%252BCASA9zMTZeOsBBWjKwZRA.MOV" width="179" /></a></div>
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Our pigs are happy and inquisitive.</div>
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I've been enjoying a month of meditation (Mindful in May). It's been really interesting to see the effects on my mood both when I'm working in the paddock or in the house....ha ha, for a minute there I was nearly going to write when I'm working and not, and then I realised that I very rarely NOT work!!!<br />
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This is me "mindfully milking"</div>
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We have goats kidding again at the moment - they are just so adorable!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFPnUIwmPhbuIPSnWH3WoQQXREP4C6cfcV6roGsRtDstQWgkOksBdpTmDkNpf6DIPhAp4GVbSPmDE0rcujflAcCUSOhixhHsUP2BdM-LXRsI8EUNpXCW3Bd6io4_R-RODvXZYRtlWK9M/s1600/B99QWkxeSPqCbL1JpJuYtQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFPnUIwmPhbuIPSnWH3WoQQXREP4C6cfcV6roGsRtDstQWgkOksBdpTmDkNpf6DIPhAp4GVbSPmDE0rcujflAcCUSOhixhHsUP2BdM-LXRsI8EUNpXCW3Bd6io4_R-RODvXZYRtlWK9M/s320/B99QWkxeSPqCbL1JpJuYtQ.jpg" width="320" /></a></div>
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This nanny is called Collette an she's had twins again this year.</div>
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Finally, I've been doing some gardening over the last few weeks and have finally got a winter garden planted. Lots of greens like Kale, cabbages and silverbeet. Plus some eggplant, capsicum, celery, beans, snow peas and some more herbs. Lets hope they all grow well as I really love to be able to pick from the garden for our meals. Meals made up of our own vegetables and meat! All grown organically (well except for the pigs, who are free range only).<br />
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-73942352710502439552018-04-03T15:04:00.000+10:002018-04-03T15:04:13.442+10:00Free Range Pastured Pork Vs Conventional Pork<span style="font-family: inherit;">I recently had someone ask the question “why is your meat more expensive, what’s special about Free Range, because aren’t all pigs out on farms in paddocks?”<br /><br />Unfortunately not all pig farms are open range style farming likes ours. Usually it’s the older generation that are unaware of how pigs are raised today. Their memories of pigs are when most farms had a few pigs and they were in paddocks or pens and often very bare of grass. These were called pigstys. We had pigs like this when we were kids. A lot of small holdings still raise pigs like this.<br /><br />We are certified true free range with <a href="https://www.proof.net.au/PROOF" target="_blank">PROOF</a> and the core values are:</span><br />
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<li style="margin: 0.25em 0px; padding: 0px;"><span style="font-family: inherit; font-size: 16px;"><span style="font-size: 11pt; line-height: 22px;">All animals* are able to range freely in open fields or paddocks</span></span></li>
<li style="margin: 0.25em 0px; padding: 0px;"><span style="font-family: inherit; font-size: 16px;"><span style="font-size: 11pt; line-height: 22px;">All animals are kept at stocking densities that will ensure access to forage and grazing and; in the case of layer hens, shall not exceed 1,500 per hectare</span></span></li>
<li style="margin: 0.25em 0px; padding: 0px;"><span style="line-height: 21px;"><span style="font-family: inherit;">Animals will not be kept in cages, stalls or crates</span></span></li>
<li style="margin: 0.25em 0px; padding: 0px;"><span style="font-family: inherit; font-size: 16px;"><span style="font-size: 11pt; line-height: 22px;">Densely confined production systems and feed lotting is not practiced</span></span></li>
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<li style="margin: 0.25em 0px; padding: 0px;"><span style="font-family: inherit; font-size: 16px;"><span style="font-size: 11pt; line-height: 22px;">All animals are able to interact with their herd or flock and to carry out natural behaviours</span></span></li>
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<li style="margin: 0.25em 0px; padding: 0px;"><span style="font-family: inherit; font-size: 16px;"><span style="font-size: 11pt; line-height: 22px;">All animals will be protected from predators</span></span></li>
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<li style="margin: 0.25em 0px; padding: 0px;"><span style="font-family: inherit; font-size: 16px;"><span style="font-size: 11pt; line-height: 22px;">Animals will be fed to meet their nutritional needs</span></span></li>
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<li style="margin: 0.25em 0px; padding: 0px;"><span style="font-family: inherit; font-size: 16px;"><span style="font-size: 11pt; line-height: 22px;">There will be no use of growth promoters</span></span></li>
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<span style="font-family: inherit; font-size: 12px;">*Exception: very young poultry that are not yet sufficiently feathered</span></div>
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<span style="font-family: inherit;">We were originally certified with Humane Choice Society and they have similar values. Australian Pork has a certification for free range also, but I don't believe that they adhere to the rule about forage as well as these two organisations. Our pigs don't get to roam freely around the farm, we have done extensive fencing to ensure that we can keep different mobs of pigs separate. Pigs are very social creatures, but they really only like the mob that </span>they<span style="font-family: inherit;"> are in. If the mob is too big, this can cause all sorts of issues with bullying! We usually wean piglets into mobs of between 30 and 50. Any more than this amount causes problems. Our grower pigs are on feed bins so they self feed. However they need to be checked everyday - both food and water. Water is critical especially in hot </span>weather.<br />
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Wallows become very important in summer too, and because it's hot they dry out quickly. Some summer days we need to check pigs three times a day!<br />
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Sows are fed by hand. We can't use feed bins for sows as it creates too much of a bullying issue with the dominant sows getting all the feed and getting very fat and the less dominant losing condition.<br />
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We try to keep the sows in mobs of less than 20 to ensure peace in the mob. When they farrow, we move them to a large pen so that they and their piglets can be monitored better. This is to ensure better welfare outcomes for mum and bubs.<br />
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We are constantly (well it seems like it!) building more paddocks to enable us to increase the rotation of our paddocks. At the moment, we don't really have our grazing management correct as we have way too much grass in the paddocks! It would be better if we had smaller paddocks and could graze the grass a little heavier, so some paddock sub-division is planned.<br />
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There's 40 pigs in this paddock somewhere!</div>
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<span style="font-family: inherit;">Then of course at the other end of the spectrum are large intensive sheds. The majority of pork in the shops today are from pigs raised like this. Most of the ham, bacon and small goods are from imported pork, which are all raised in </span>inhumane conditions like in the following photos. The advantage of a shed situation is that they are very automated. The feed delivery systems can be quite High Tech and the right amount of feed for each pig will be delivered. Through the use of scanning software, the managers can monitor when individual pigs are eating to much or too little. Because of automation, the cost to produce a pig are a lot less than what it costs us per pig. Our system is very labour intensive and we are limited to how many numbers we can run due to the amount of labour and land needed. In a shed, the profits per pig are small, but so many more pigs can be managed, that the end profit can be large. <br />
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There is another cost caused by intensive farming of pigs, and that is the environmental cost. These systems have an enormous amount of effluent that needs to go somewhere.<br />
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Below are some pictures that I found on the web. I have been in a few conventional sheds and these are fairly accurate pictures.<br />
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This is a Sow Stall - dry sows are put in these and currently the limit is that they are allowed to stay in them for 6 weeks at a time! 1 day is too much.</div>
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This is a farrowing crate. I have heard that even with this awful contraption, the death rate of piglets isn't much different to that of free range.</div>
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<span style="font-family: inherit;">The below picture is also taken off the web and is a free range breeder set up. Notice the lack of pasture? This is what happens when pigs are left in a paddock all the time without any rest. Some of our paddocks do have some bare areas, because pigs are hard on the land, but nothing like this.</span><br />
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<span style="font-family: inherit;"><br /></span>So why is our pork more expensive?<br />
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<span style="font-family: inherit;">Mostly due to the cost of labour and the limits of size and </span>economies<span style="font-family: inherit;"> of scale, and the cost of </span>infrastructure<span style="font-family: inherit;">. </span>It costs a considerable amount more per pig to farm the way we do. <span style="font-family: inherit;">Its up to you the consumer. Do you choose a product that supports animal welfare and ethical farming - farming for the health of the animal and the environment, or do you choose one that doesn't. </span><br />
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<span style="font-family: inherit;">Our pork is the only pork in Central Queensland certified with PROOF. We are one of three pig farms that I know of in the CQ that are managed in a True Free Range manner. One of them supplies us with piglets and so doesn't sell direct. The other provides a delivery service. Our pork is available from us at the Yeppoon and Rockhampton markets and Gladstone via delivery. We are now going to Bundaberg on a monthly basis and are also considering a trip to Emerald by-monthly if we can get enough interest.</span><br />
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<span style="font-family: inherit;"><b>Next Markets and Delivery:</b></span><br />
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<span style="font-family: inherit;">Gladstone - TBA - Saturday or Sunday 7/8 April</span><br />
<span style="font-family: inherit;">Bundaberg - Sunday 8th April</span><br />
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Yeppoon - Saturday 14th April<br />
Rockhampton - Sunday 15th April<br />
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More dates can be found <a href="http://dawsonvalleyfreerange.blogspot.com.au/p/markets.html?m=1" target="_blank">here.</a><br />
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Emerald - If you are interested in ordering some of our meat, please email dawsonvalleyfr@bigpond.com as soon as possible as I will be taking orders by 7th May for an end of May delivery.<br />
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-73728573775241704182018-03-15T14:57:00.001+10:002018-03-15T14:57:21.075+10:00LardI have been using lard as my main cooking fat for quite a few years now. I do use butter and coconut oil as well, and very occasionally I'll use macadamia oil. There are many reasons why I like to use Lard though, and I thought I'd share some of them with you. I did find a few links online, so if you don't want to take my advice you can check out some other peoples thoughts as well.<br />
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1. Lard is a traditional fat. Pigs are small animals (compared to cows) and they don't need as much space or even as much land as a cow. They will eat anything, so in years gone by were fed whatever excess people had. Not much got wasted on slaughter day, and the fat especially was treasured as it would last for a very long time when it was rendered down. Just about every traditional culture uses some form of animal fat.<br />
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2. Lard is heat stable. It can be heated to very high heats without damaging the structure of the fat. I'm not into science, but there is a reason for it and you can read more <a href="https://empoweredsustenance.com/lard-is-healthy/" target="_blank">here.</a><br />
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3. It's economical and lasts for ages. I do have the luxury of owning a free range pork business, so I get to have as much as I like. I render a big pot at one time and then store the rendered fat in glass jars in the fridge. It will keep like this for a very long time. It is important though to use a clean utensil when getting lard out to use so that it doesn't get contaminated. This is different to keeping the fat off cooked meat - eg keeping the fat from roasting a piece of pork, or some bacon. If I keep this fat, I use it a lot quicker. This however is a good way to get lard to cook with. I keep all my excess cooking fats to re-use.<br />
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4. Lard has quite a bland flavour. Chicken or beef fat is much stronger flavoured, which is good in a lot of ways. The beauty of lard's neutral flavour, is that you can use it in pastry - both sweet and savoury. I use it when I make tortillas. In past years it was used as a butter substitute.<br />
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5. Lard is healthy! Pigs like ours, that are raised on pasture, have more Vitamin D and Vitamin E than conventional pigs and in a form that we can access.<br />
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There is a lot more detail on the following links, if you would like to read more. I've even included a link that a very good customer of mine gave me for Lard Fudge. She made it, but I haven't yet!<br />
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<a href="https://robbwolf.com/2014/10/12/recipe-primal-freezer-fudge/" target="_blank">https://robbwolf.com/2014/10/12/recipe-primal-freezer-fudge/</a><br />
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If you would like to render your own lard, here's a how to: <a href="https://www.thehealthyhomeeconomist.com/video-how-to-render-lard/" target="_blank">https://www.thehealthyhomeeconomist.com/video-how-to-render-lard/</a><br />
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<a href="https://www.thehealthyhomeeconomist.com/lard/" target="_blank">https://www.thehealthyhomeeconomist.com/lard/</a><br />
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<a href="https://www.westonaprice.org/health-topics/food-features/put-lard-back-in-your-larder/" target="_blank">https://www.westonaprice.org/health-topics/food-features/put-lard-back-in-your-larder/</a><br />
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<a href="http://eatdrinkpaleo.com.au/making-sense-of-healthy-cooking-oils-fats/" target="_blank">http://eatdrinkpaleo.com.au/making-sense-of-healthy-cooking-oils-fats/</a><br />
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<a href="https://empoweredsustenance.com/lard-is-healthy/" target="_blank">https://empoweredsustenance.com/lard-is-healthy/</a><br />
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Ask me more about it at the markets........Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-26815277768839484682018-03-07T15:42:00.000+10:002018-03-07T15:42:52.256+10:00Frequent Free Ranger PacksYou've probably heard about the Frequent Free Ranger Packs, and if you are sitting on the fence and wondering how they would fit in with your lifestyle, here's a few ideas.<br />
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If you want to know exactly what the packs are, please read more <a href="http://dawsonvalleyfreerange.blogspot.com.au/p/frequent-free-ranger-subscription.html" target="_blank">here.</a><br />
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Meal Planning is a really good way to make sure that you eat well during any given week. I don't always do it, but when I do, it makes life much easier. I don't have access to shops and takeaway, but if you find them tempting, meal planning will help to keep you on the straight and narrow. The packs have been designed to assist in meal planning. When I meal plan, I base a weeks meals around the following:<br />
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<li>something on the grill or BBQ</li>
<li>a roast or joint of meat, that will feed us for an evening meal plus lunches</li>
<li>a stew that I can put on early in the afternoon or in the morning when I know I'm going to be late home</li>
<li>quick and easy meals</li>
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I don't usually meal plan breakfast, but evening meals that might give left overs are planned.</div>
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So how does the FFR pack fit into this plan:</div>
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Bacon - this can be used for breakfast, either as bacon and eggs, but to make it go a bit further, could be used in scrambled eggs, bacon/onion/tomato, bacon/onion/beans, bacon/onion/potato....if you want more detail, let me know - I am a master at including bacon in my breakfasts! Bacon is also good to use for dinner: bacon and vegetable soup, pasta cabanara, potato bake to name a few.</div>
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Ham - usually only one pack of ham is included and this is good for lunches or just to add into other meals.</div>
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Something to Grill - pork chops, lamb chops, pork or beef steaks. By swapping them around each week, you get to try something different. Change it up with either a salad or veggies done in various ways - stirfry, steamed, baked. Use the BBQ or cook in a pan so that you can make a sauce/gravy.</div>
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Roast or Corn Meat - So much variety here, whether it be pickled pork, corn beef, roast beef, roast pork, brisket. Use the slow cooker to make life a little less rushed in the afternoon if you are making it mid week. I like to put it in the slow cooker frozen so that it doesn't over cook - unless of course you are doing brisket and then it doesn't matter if it's pull apart cooked. See my recipe tab for some yummy brisket recipes.</div>
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Pulled Brisket</div>
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Stews - I love them! They can be cooked in the slow cooker, the oven or on top of the stove. I like to use the oven, as I can pop it all in a baking dish and put it on low and then go and do my afternoon chores. But you might like the ease of a slow cooker and come home to a nice home cooked meal. </div>
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Coconut Pork</div>
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Sausages and mince are great standbys. If you forget to take them out of the freezer, they are easy enough to defrost and then cook quickly. I'm loving savoury mince lately. I often cook it on a Wednesday night so that I can take left overs with us in a thermos for lunch when we travel to Biggenden on Thursdays.</div>
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If you want to try a free ranger pack, please email me with your details.</div>
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Name="footnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="header"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footer"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index heading"/>
<w:LsdException Locked="false" Priority="35" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of figures"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope return"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
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<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-4727276814846137432018-02-19T12:47:00.004+10:002018-02-19T12:47:49.965+10:00February UpdateWe have had some rain again on the weekend - 14mm in a thunder storm just as we were about to serve food to about 60 people at a family birthday party on the farm. While it may have dampened things, it didn't dampen spirits!<br />
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Our next markets will be in Yeppoon and Rockhampton the first weekend in March, which is the 3rd and 4th (not what I said last post!).<br />
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<b>Bundaberg</b> - we are coming to you! We will be attending the <a href="https://www.shalomcollege.com/events/artisan-collective-market-every-2nd-sunday-month/" target="_blank">Shalom College</a> Markets every 2nd Sunday. Our first market will be the 10th March. We will also deliver to Gladstone on this weekend. We had originally planned on delivering to Gladstone on the first weekend in March, and I will send an email out to our regular customers there to discuss the day and time of collection, so if you aren't currently on the email list, please email me to subscribe to the list. <a href="mailto:dawsonvalleyfr@bigpond.com" target="_blank">dawsonvalleyfr@bigpond.com</a><br />
If you have friends or family in Bundaberg, please pass our details on.<br />
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Once again, our goat supply is low, as they just don't grow fast enough! For the next few markets, we will only have Lamb, Beef and Pork available. We will also have some really tasty salami! We taste tested it this weekend and it got the thumbs up from everyone who tried it. It will be packaged in approximately 1/2 kg packs and will be $26/kg. This is made from our premium pastured pork.<br />
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-83732387881429529862018-01-31T10:50:00.003+10:002018-01-31T10:50:51.218+10:00February Markets<b>Markets this weekend:</b><br />
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Yeppoon Community Markets where you can get lovely fresh pineapples, bananas, tomatoes, sweet potatoes, zucchinis, eggplants, corn (I think it'll still be on) and other vegetables. These markets go from 6am to 10am. I'll be there until 10, but some of the veggie growers sell out early, so it's always a good idea to get there before 8.30am.<br />
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Rockhampton Kern Arcade Carpark Markets also have a great range of local veg - more than Yeppoon at the moment. It's sometimes the other way around. I'm there early, but they usually start around 6 and then go until 12.<br />
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We will have Pork, Beef, Goat and Lamb this weekend. I keep getting asked, so as a reminder, the animals are all bred and raised on our Farm and are pasture finished. Pigs are fed grain (GMO free), and are on pasture also. Cattle, Goats and Sheep are only pasture fed and finished - no grain, no nasties. Goat will be very limited.....we need to breed more! If you would like me to put anything aside for you, please email me <a href="mailto:dawsonvalleyfr@bigpond.com" target="_blank">dawsonvalleyfr@bigpond.com</a> and include your mobile number please.<br />
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Frequent Free Ranger Subscribers <a href="http://dawsonvalleyfreerange.blogspot.com.au/2017/07/frequent-free-rangers-markets-and.html?m=1" target="_blank">(read more here)</a> it's a monthly delivery this time, however we won't be back at the Markets for a month, so if you haven't already advised me, let me know if you would like a delivery this time anyway.<br />
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Gladstone Area - Your next delivery will be the weekend of the 4/5 March.<br />
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The following photos are Baked Beef Ribs done using my Moroccan Beef Brisket Recipe <a href="http://dawsonvalleyfreerange.blogspot.com.au/p/pork-recipes.html?m=1" target="_blank">(found here)</a> with the addition of 3 tomatoes, chopped. I cooked them in the oven for about 2.5 to 3 hours at 180. Served them with Cous Cous and Roast Veg.....very tasty indeed.<br />
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com2tag:blogger.com,1999:blog-4569149587542915848.post-79342812584162879802018-01-13T12:15:00.001+10:002018-01-13T12:15:20.515+10:00January 2018 Happy New Year!!<br />
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I hope everyone had a great Christmas and managed to get a little down time. We enjoyed a lovely Christmas Day with my very large family. I think there were over 40 people for lunch and we had about 8 missing - my family is huge! We had 3 out of 4 children home which is always pretty special for Kim and I.<br />
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It's now time for us to get started on another year of keeping people well fed and nourished on our quality meat products.<br />
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Bush Friendly Beef bred and grown on our organic pastures. These cattle are owned and managed by our children in a rotational grazing system. This form of management is good for the animal, as it reduces the impacts from insects and parasites and it ensures that the cattle are always moving onto fresh pasture. It is also good for the environment as the pasture is managed so that there is always good ground cover, which reduces soil loss through erosion and therefore no soil nutrient loss as well as less pollution to the Great Barrier Reef.<br />
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Our Lamb and Goat are also bred and grown on our organic pastures, and are rotated through the pig paddocks when possible to utilise the fertility from the pigs. The cattle, goats and sheep are all pasture fed and finished - no grain, no chemicals, no nasties! Goats will be a little limited for the first couple of months of the year.<br />
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Our pigs are also on pasture at all times, although are also fed a grain ration. Did you know that pork fat is very high in fat soluble Vitamins E & D. Have a read of <a href="http://nourishedkitchen.com/pasture-raised-pork/" target="_blank">this post</a> for more info on this. We usually have lard for sale at the markets also.<br />
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<b>Next Markets:</b><br />
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<ul>
<li>Yeppoon - 20th January - Yeppoon Community Markets</li>
<li>Rockhampton - 21st January - Kern Arcade Carpark Markets</li>
<li>Gladstone - 21st January - Benaraby Turnoff 3pm to 4pm Sunday afternoon.</li>
</ul>
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Please keep an eye on this link: <a href="http://dawsonvalleyfreerange.blogspot.com.au/p/markets.html?m=1" target="_blank">Market Dates</a> for the dates of upcoming markets - there are a few months that we are only able to do one market per month.</div>
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We will continue with the Frequent Free Ranger Group, so if you would like to become a FFR Subscriber and get a regular pack of meat (selected by Lucy) at $15/kg, please read more <a href="http://dawsonvalleyfreerange.blogspot.com.au/2017/07/frequent-free-rangers-markets-and.html?m=1" target="_blank">here</a>, then send me the required information and I'll include you this month. If you just want to trial it and see how it goes, that is possible - you can unsubscribe from the FFR Group any time!</div>
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This year, we will be have specials that will only be available to Newsletter Subscribers. If you are not already on my email subscription list and would like to sign up, please send me an email and I can add you, or you can subscribe via facebook (I think). To receive the special, you must reply to the email and pre-order. Simply click on this link: <a href="mailto:dawsonvalleyfr@bigpond.com" target="_blank">dawsonvalleyfr@bigpond.com</a></div>
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-67563078735362907242017-12-13T20:34:00.003+10:002017-12-13T20:34:48.666+10:00Final Market for 2018Well the year is nearly done, all we have left now, is to get everything in order for the Christmas break. This weekend will be a busy one at the markets in Yeppoon on Saturday, Gladstone Saturday afternoon and then Rockhampton on Sunday. We will have hams available for collection for those that have ordered them. We ended up doing about 40 hams this year, which is more than the last couple of years but less than our record year, which was 70! I did a few extra to cover late orders, and these went very quickly. So if you are reading this and you think you ordered one, but now don't want it, please let me know and I can sell it to someone else!<br />
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Yeppoon Community Markets at the Show grounds: 6am to 10am Saturday, 16th December<br />
Gladstone: Benaraby Turnoff: 3pm to 4.30pm (please stagger this time!)<br />
Rockhampton Kern Arcade Carpark Markets: 6am to 12pm, Sunday 17th December<br />
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As I write this, I am not sure when we start back at the markets. Our normal weekend would be the 6th and 7th January, however I'm still confirming whether we can get our meat processed in time for this. I will hopefully know by this weekend, otherwise I'll let everyone know early in the new year.<br />
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We will only have beef and porky products this market. We had a quad bike malfunction when we needed to get the sheep and goats in, so they ended up getting a reprieve.<br />
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REMINDER: There is always some meat in That Wholefood Place in Berserker Street, Rockhampton, if you get caught out and don't have any meat. It is frozen, but won't take long to defrost. Or you could do what I've done and just pick up one of their take away curry and rice.<br />
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We are so lucky to have a shop in town like That Wholefood Place! I know that I'm biased, because Kate has kindly stocked our meat there, but it's all the other bits and pieces that when added together make a one stop shop. And you can have lunch while you are there doing your weekly shop - how much better can it get. There is no other cafe in town that uses organic/free range produce. And it's not just the produce, all the ingredient items are organic. Can anywhere in Rockhampton boast that everything is ethically grown and sourced? I doubt it. The best part is that the food is not even expensive!<br />
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I recently had That Benny and it was really tasty! The sauce was made in store and so good......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUZSk1lL3gUo-LwvSy3NyQNTib-bpC2A3s-07wPpHdt0AB9ZaHWuuDjo0JdfD8I5tq8HrxEnEdh73U5RlfSWD1XnCF0uCtO_DTx-uNfq1BGm-iqk27u0jPQwyScAVlCxqtPDLXDIVQbk/s1600/1911BInvTkSW4tfNveLB9Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUZSk1lL3gUo-LwvSy3NyQNTib-bpC2A3s-07wPpHdt0AB9ZaHWuuDjo0JdfD8I5tq8HrxEnEdh73U5RlfSWD1XnCF0uCtO_DTx-uNfq1BGm-iqk27u0jPQwyScAVlCxqtPDLXDIVQbk/s320/1911BInvTkSW4tfNveLB9Q.jpg" width="320" /></a></div>
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If you support That Wholefood Place, you are also supporting us and other small, local businesses. Locals have to look out for each other, that's what community is all about!</div>
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I would like to take this opportunity to thank all of our customers for the support they have given us this year. We wouldn't be here if it wasn't for you, so THANK YOU!!<br />
<br />
We wish you all a Safe and Happy Christmas break. If you are travelling, take care.<br />
<br />
We look forward to seeing you at this market coming and then again next year!Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-72953460357207026272017-11-27T16:01:00.001+10:002017-11-27T16:02:59.834+10:00Birthdays, Hams, MarketsWe recently attended the 2nd Birthday celebrations of That Wholefood Place in Rockhampton. They are a great supporter of our business and have the same core values that we do - supporting small, local businesses, and supplying good quality food ingredients so that YOU can prepare fabulous meals for yourself and your family. We hope that we get to celebrate many more birthdays with That Wholefood Place!<br />
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The following is what I put together in preparation for the day, and then scaled it back to a dot point flyer. I also thought that there might be a few newcomers to our site so thought I'd put it all up here. Please read (or scroll) right to the end as I have a few notices regarding hams and markets.<br />
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<span lang="EN-AU">All the meat
products we sell come from animals raised on our property “Anabank”, located in
the Dawson Valley. <span style="mso-spacerun: yes;"> </span>We have many
satisfied customers that say our meat has flavour and is consistently tender. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU"><br /></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU">Pork, Bacon and Ham<o:p></o:p></span></b></div>
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<span lang="EN-AU">The pigs are fed
a grain ration but are <b style="mso-bidi-font-weight: normal;">certified true
free range</b> with <b style="mso-bidi-font-weight: normal;">PROOF</b> – Pasture
Raised On Open Fields. We pride ourselves on giving our pigs a true freerange
life, where they can display their natural behaviours. They are fed a balanced
grain ration that we mix ourselves from locally sourced grains so that we can
ensure that the grain is not sprayed out with glysophate before harvesting and
is not treated afterwards with any chemicals. We do not include any GMO
products, including recycled vegetable oils.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">We make nitrate
free Bacon, Ham, Pickled Pork and Corned Beef, which is simply salted and wood
smoked. The Conventional Bacon, Ham, Pickled Pork and Corned Beef is salted
with a preservative added and then wood smoked. We use a small amount of
preservative, which is less nitrate than would be found in your saliva, so we
feel it is quite safe. Most store bought bacon will have a lot of other ingredients
(chemical flavourings) that are not good for you, so we have kept ours very
simple, which allows the true flavour of our pork to shine.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU"><br /></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU">Beef, Lamb and Goat<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">Our Bush
Friendly Beef is bred and grown out on “Anabank”, but is owned by our children. So we are a family owned and run business. “Anabank” was certified Organic with Australian Certified Organic in 2016. This
means that the animals aren’t certified organic until mid 2018 when the organic
calves reach slaughter age. They have been managed organically for many years
previous to this. The abattoir and butcher we use is not certified organic. The
animals are completely pasture raised and finished – no grain ration is given. It
is called Bush Friendly Beef because we use regenerative farming techniques
which maintain a healthy ecosystem for our domestic animals, as well as the wild
animals and birds. By using rotational grazing, grass cover is maintained which
reduces run-off, which in turn prevent nutrient loss and thus damage to the
Great Barrier Reef.<o:p></o:p></span></div>
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<span lang="EN-AU">The
Sheep and Goats are managed similarly to the cattle, they are rotated and
managed organically. We use hay or leauceana in dry conditions to ensure the
meat remains a quality product. We don’t vaccinate or use any other non-organic
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<span lang="EN-AU">I'll be at the markets in Yeppoon and Rockhampton this coming weekend - 2nd and 3rd December. Then we only have one market before the end of the year - on the 16th and 17th December. This will be the market that we bring our hams to those that have pre-ordered. I have a few hams left so if you would like one, here are the details:</span></div>
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<span lang="EN-AU"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
$22/kg for a full or half, bone in Leg Ham. Please send me an email with your preference of Nitrate Free or Conventional, half or whole ham and include your phone number please.</div>
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Also, can you please think about what Christmas Orders you may have. So that we can ensure we send enough animals over to the abattoir, it would be really helpful if you are likely to want more of anything than you normally do. We will have beef, lamb and porkie products. No goat, sorry. Please let me know by Sunday night the 3rd December.</div>
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It's all getting very close.........</div>
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-3086299353224427122017-11-15T11:51:00.002+10:002017-11-15T11:51:43.673+10:00Mid November MarketsWe are having the most delightful Spring! There's been a few hot and muggy days, but on the whole the weather has been quite pleasant. Usually it is so hot and muggy that it's hard to focus on anything work related. The days are fairly nice and the nights can even get too cool! It bodes well for a good summer ahead. We've had good amounts of rain - not too much, but enough to fill our dams and keep the grass growing madly. It does help that we look after our country - some areas of Queensland that we drive through have very short grass, so while it's green when it rains, there's no body in it for it to last and because it's short, most of the rain would run off. We would have good feed even if it didn't rain again for a month or so.<br />
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This weekend finds us once again at the Yeppoon and Rockhampton Markets, as well as Gladstone. We will have beef, pork, lamb and goat again this time. What did you all think of the lamb last time? Previously we were selling mutton and then lamb/hogget. For those that don't know, hogget is lamb that is approx 1 year old, but has started to get adult teeth. When they still have their milk teeth, they are called lamb. Last market it was proper lamb - Spring lamb we are calling it. They are only about 6 months old. This is what we'll be selling for the next little while, and if we sell any mutton we will let you know at the time.<br />
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This years goats are almost finished - I think we only have one more left after this market, and we'll only be bringing one in this time, so Yeppoon will get first crack at it. Last market we held it over for Rocky.<br />
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We are once again looking for a farm hand to work with us. If you know of anyone that would like to learn about food farming and regenerative agriculture, please tell them to get in touch with me. It could be a good job for someone over the school holidays too - any year 12 students looking for some work before they start Uni? The position is live in and the food is pretty good! Resumes can be sent to this email address - <a href="mailto:dawsonvalleyfr@bigpond.com" target="_blank">dawsonvalleyfr@bigpond.com</a><br />
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The Frequent Free Rangers Subscription is going very well with a few more people joining each time. If you've thought about joining but want to know more, just catch up with me at the markets or send me an email. If you are a FFR subscriber and would like to leave a testimonial in the comments, that would be fantastic.<br />
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Cheers,<br />
Lucy<br />
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com4tag:blogger.com,1999:blog-4569149587542915848.post-49487572001771981442017-11-01T14:26:00.001+10:002017-11-01T14:26:06.156+10:00Rain, Grass and MarketsLast post I asked for a bit more rain......well we got it. We have had some really lovely rain - not as much as some, but plenty for us! The place is looking so green and the grass is just growing so well in this heat.<br />
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This is some of the new development and has only had pigs in it for a while. It was originally fairly lightly grassed, but has come back a richer green colour.</div>
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Leauceana looking very lush - this is what makes our beef tasty and tender.</div>
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Our original pig farm was on approximately 18 hectares and surrounded our house. It comprised 21 separate paddocks with some smaller paddocks that we used as farrowing paddocks. The external fencing is ring lock and the internal fencing is electric.<br />
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Last year we underwent a significant development program and set up a whole new area for pigs. Pigs are very harsh on the land, mainly around their watering points and wallows. They also deposit an incredible about of poo. This is fantastic fertiliser and to make the best use of this, we need to give the paddocks a spell and the graze other animals in them.<br />
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One particular section has had goats and sheep in for the last few weeks before it rained. We were running very low on grass and were madly trying to finish a new section of ring lock fencing to move these animals into, so we had them in here as there was timber that we could cut down to feed them on. The internal electric fence had been turned off and the goats soon knocked the wires off the insulators etc, so we decided to pull out the internal fencing - we've called it un-fencing.<br />
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We may stick rake this paddock as it looks a little untidy, and then plant some sort of forage crop. This will use up some of the fertility that has built up over the years, and also even out some of the bare areas. We'll gradually do this with all the old pig paddocks.<br />
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Pigs are quite harsh on country - they need to have a wallow and they take a long time to recover.</div>
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We will leave strainer posts in, just take out the steel posts and wire and if we decide to run pigs back in there in about 4 or 5 years, we can just redo the electric fencing.</div>
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Some fences yet to be pulled out. You can see why we need to renovate the paddocks - there's a few bare areas.</div>
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Some new wearers just put into a new paddock. We keep them in a large pen for about 1-2 weeks and then let them out into the paddock proper. They were very excited to see this grass!</div>
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Before I finish up this post, I must remind you that we have the markets this weekend in:</div>
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<li>Yeppoon - Community Markets at the Showgrounds </li>
<li>Rockhampton - Kern Arcade Carpark Markets </li>
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We will have Pastured Pork, Lovely free range Lamb, Gorgeous grassfed (and finished) Goat (Rocky only) and Bush Friendly Beef.</div>
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com0tag:blogger.com,1999:blog-4569149587542915848.post-41942780552576782202017-10-11T15:40:00.000+10:002017-10-11T15:40:05.815+10:00Rain...."but please sir may I have some more?"The sheep were very happy to get some rain recently. We have been rotating them around some of our paddocks, but because they require different fencing, we were running out of grass and had to feed them (and the goats) hay. They've now got a nice green pick, which is just as well as we have also been doing more fencing to give them some more space, but haven't finished it yet!<br />
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We ended up with about 70mm. All of it soaked in, there was very little run off. One of the advantages of regenerative farming is that because you try and maintain a good ground cover of pasture, the rain tends to soak in rather than run off. This means that you get to hold onto the moisture and it also means that there is less run off/soil loss. This is also a benefit for the reef. So our kind of farming is also Reef Friendly, as well as Bush Friendly.<br />
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October has 5 weekends - the 1st of October was a Sunday, so that was a market weekend. This weekend coming - the 14th and 15th is the third weekend, so once again a market weekend. It does mean that there will be a two weekend break before the next market (4th and 5th November), so you may want to stock up! We will have pork, beef, lamb and goat.<br />
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A reminder too, that we will head down to Gladstone this weekend. We will park up under the trees near the nursery at the Benaraby Turnoff. We'll be there from 2.30 to 3.30. Thank you to those fantastic Gladstone Area customers that make the effort to come out and also for your referrals. It's always great to increase our customer base there.<br />
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I haven't had much of a response to my Oktoberfest Competition, so please have a think about cooking something and posting it on the Facebook Page.<br />
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<span style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84000015258789px;">The Rules:</span><br />
<ul style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84000015258789px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">The meat used must be Dawson Valley Free Range Pork. </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">A photo and brief description of main ingredients and the connection to "German Style" to be posted on the DVFR Facebook Page between the 1st and 31st October. If you don't do Facebook, please email it to me and I will post it on your behalf.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Open to Yeppoon, Rockhampton and Gladstone Area customers only, as the vouchers and discount is only available to the regular market customers. If you are prepared to travel to a market to purchase our meat, then you can enter and be in the chance to win.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">You can enter as many times as you like, as long as it's a different dish each time.</li>
</ul>
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The prize winners will be chosen before the first market in November. </div>
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Prizes:</div>
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<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;">$50 Meat Voucher</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">$20 Meat Voucher</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">$10 Meat Voucher</li>
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Every entry will earn 10% off their next purchase - all meats are included in this offer.</div>
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com1tag:blogger.com,1999:blog-4569149587542915848.post-7060101973090718062017-09-23T12:12:00.000+10:002017-09-23T12:12:07.542+10:00OktoberfestIt's almost October and that means Oktoberfest in some places. I've done a quick google on the origins and apparently it started in 1810 to celebrate the marriage of one of the Princes. It did change to be celebrated in September because the weather in Germany is better in September than October, however the name remained. I've decided that at Dawson Valley Free Range we are going to celebrate for the entire month of October - Starting on the 1st of October, as we will be at the markets that weekend.<br />
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To celebrate, we will start a competition for the month. I think that pork is synonymous with Oktoberfest, especially pork sausages and pork shanks/knuckles/hocks. To enter this competition, all you need to do is post a photo of your best German Style Pork dish on the Dawson Valley Free Range Facebook Page. It is going to be hard to judge just by a photo, so a little description of the dish will be needed, as well as what makes it "German Style".<br />
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The Rules:<br />
<ul>
<li>The meat used must be Dawson Valley Free Range Pork. </li>
<li>A photo and brief description of main ingredients and the connection to "German Style" to be posted on the DVFR Facebook Page between the 1st and 31st October. If you don't do Facebook, please email it to me and I will post it on your behalf.</li>
<li>Open to Yeppoon, Rockhampton and Gladstone Area customers only, as the vouchers and discount is only available to the regular market customers. If you are prepared to travel to a market to purchase our meat, then you can enter and be in the chance to win.</li>
<li>You can enter as many times as you like, as long as it's a different dish each time.</li>
</ul>
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The prize winners will be chosen before the first market in November. </div>
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Prizes:</div>
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<ol>
<li>$50 Meat Voucher</li>
<li>$20 Meat Voucher</li>
<li>$10 Meat Voucher</li>
</ol>
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Every entry will earn 10% off their next purchase - all meats are included in this offer.</div>
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The meat doesn't need to be sausages or shanks, however I have reduced the price of shanks for the month. They are now $10/kg. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeZzdW4N98gtYi8Hdn3cO89RtDiI4dvUT_2LC5Kj2FM4xxHgrh_TJZpeKo4HVYiYxhbhYCk63Gi4sDrQBm2MAWezo8XwHVvtqiW_55_hS4MiVK4wzcUfzU_p9GvpFS5tZn9QP8qiHGu0/s1600/oktoberfest+sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="167" data-original-width="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeZzdW4N98gtYi8Hdn3cO89RtDiI4dvUT_2LC5Kj2FM4xxHgrh_TJZpeKo4HVYiYxhbhYCk63Gi4sDrQBm2MAWezo8XwHVvtqiW_55_hS4MiVK4wzcUfzU_p9GvpFS5tZn9QP8qiHGu0/s1600/oktoberfest+sausage.jpg" /></a></div>
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Next Markets:</div>
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Yeppoon - 30th September</div>
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Rockhampton - 1st October</div>
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No Gladstone this time, but we will be there on the 14th October.</div>
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Disclaimer: These are not my photos, I didn't have any german style ones.......Just wanted to give you an idea or two.</div>
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Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com2tag:blogger.com,1999:blog-4569149587542915848.post-91509203311992421122017-08-16T10:53:00.002+10:002017-08-16T10:53:54.245+10:00Markets - Mid August<div class="separator" style="clear: both; text-align: left;">
Since last post, we've had just over an inch of rain so the place has greened up a little. Hopefully that bodes well for a nice early start to Spring rain. The weather is still quite warm, so it's also good grass growing weather. Our sheep have finished lambing I think and the goats are almost finished. We have as many baby goats as we do adults now and we've got 3 poddy goats that we are hand feeding. We did have a fourth one, but we gave it away. Baby pigs, baby goats and baby sheep and out in the Bush Friendly Beef herd we've got calves starting to drop. Spring is Sprung (early).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8NJiPFwDWe4QynhYxkB6WNK8KVOLcSKuyvaMU0b79ImuMdc7sbeRYbwmqo-mTQgynCbi6WU44JF8E0g4jHRBETYDMT5m6gBigVdZUh_VPUCAaN5HVi0EeiH2krgbQLyL2POy6n8IkGE/s1600/IMG_6008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8NJiPFwDWe4QynhYxkB6WNK8KVOLcSKuyvaMU0b79ImuMdc7sbeRYbwmqo-mTQgynCbi6WU44JF8E0g4jHRBETYDMT5m6gBigVdZUh_VPUCAaN5HVi0EeiH2krgbQLyL2POy6n8IkGE/s320/IMG_6008.JPG" width="320" /></a></div>
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The newest piglets on the farm. Bacon Seeds.</div>
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We've just had a visit from the owners of the Sunshine Coast Organic Meats butcher shop. The shop has recently changed hands (well about 3 months ago) and so we hadn't actually met these guys and they also wanted to see where the pigs come from that taste so incredibly good! We've been supplying this shop for quite a few years - it's the one in Forest Glen, next to Kunara.<br />
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Yesterday afternoon we went for a walk to show them the pigs and after fighting their way past the 3 pet lambs and one pet pig inside the house yard, they had to give the other pets outside a pat as well - the three musketeers, Charlie (pigs) and then Misty and Shifty the sheep and of course Patch the dog as well. Then Misty joined us for the paddock walk - I'm sure she thinks she is a dog. I've never met a pet like her. She will often follow us around the farm, running along behind or beside the quad bike. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8AU8bszT5bVeeBjbnL3fn7iYtUoZ9YUECcNWOspW-HEgiVOgyHJInIvrECvlnW90uIwOKQh55waGV-g28L9gQQ2LvMqMpoXnUs4TP1jXVoWrNQbK6wkmhBaT-iN-7NUM_96j98TPvEw/s1600/IMG_6012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8AU8bszT5bVeeBjbnL3fn7iYtUoZ9YUECcNWOspW-HEgiVOgyHJInIvrECvlnW90uIwOKQh55waGV-g28L9gQQ2LvMqMpoXnUs4TP1jXVoWrNQbK6wkmhBaT-iN-7NUM_96j98TPvEw/s320/IMG_6012.JPG" width="240" /></a></div>
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You can't walk anywhere without pets crawling around your legs! Tripping Hazard!!!!</div>
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This morning they came back out to help us feed the pigs and to learn a bit more about how we farm. It's been great to meet them and for them to gain a better understanding of what it takes to provide them and the Sunshine Coast customers with our pork. It's all about building relationships and gaining an understanding from both points of view.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4G-sriW3CbeGUODagXqGlOa0FwyJnBdUPeP990g_x7hr3Phpq1yVhGdM9NNZ6yjw-PSzz6XYa-fpEg2LUllflv1W7b94RMEhEHNEqQy-WEY4kLm9rLfe-_oW_ZQ6mIy5Hpu1znXafPw/s1600/IMG_6005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4G-sriW3CbeGUODagXqGlOa0FwyJnBdUPeP990g_x7hr3Phpq1yVhGdM9NNZ6yjw-PSzz6XYa-fpEg2LUllflv1W7b94RMEhEHNEqQy-WEY4kLm9rLfe-_oW_ZQ6mIy5Hpu1znXafPw/s320/IMG_6005.JPG" width="320" /></a></div>
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Markets are on this weekend in Yeppoon and Rockhampton. We will have Pasture Raised Pork, Bush Friendly Beef and Melt in the Mouth Mutton! Who enjoyed the mutton last time? I certainly did and in fact we are having a mutton roast for dinner tonight!</div>
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Looking forward to seeing you over the coming weekend.......</div>
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Lucy</div>
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<br />Lucy Househttp://www.blogger.com/profile/15220069204348364586noreply@blogger.com2