Dawson Valley Free Range

Dawson Valley Free Range

Wednesday, November 30, 2016

Last market for the Year

What a year it's been! Kim and I have been on a bit of a roller coaster ride with this business. Our production problems have caused quite a bit of stress so I can't wait for the year to finish so we can catch our breath and take some time to get some planning done. Things are traditionally quiet after Christmas so we should get a chance to get our pig numbers up and hopefully for supply to meet demand.

We will have our final market for the year this weekend. We will have pork, beef, goat and a small amount of lamb. I'm really sorry that we couldn't do Christmas hams, but we are going to work very hard to have them next year. 

Gladstone customers I am not doing orders, due to too many mistakes in the past. I would love it if you could come out to the Benaraby turnoff under the shady trees (where we used to meet) on Saturday afternoon to select your own meat. 

Yeppoon Community Markets - Saturday from 6 - 9.30am
Gladstone - Saturday 2 - 4pm at the Bernaraby turnoff. 
Rockhampton - Sunday 6am - 12pm

I would like to take this opportunity to thankyou all for your wonderful support this year and I hope that you will have a happy time over the Christmas break. I know that Kim and I are looking forward to two weeks away over Christmas. We are catching up with all our kids while we leave the farm in the very capable hands of Mick. 

A few last minute things to note:

  • We will be starting up next year on the weekend of the 14th and 15th of January - will be doing Rocky, Yeppoon and Gladstone.
  • In 2017, Blue truffle will once again be using our ham (after that market). Please support them as they are great supporters of local producers. 
  • Please remember that we sell lard soap - it's been very popular this year so why not have it available for your guests over Christmas.
  • I will also have Lard and Bone Broth available for sale this weekend - there are so many ways to incorporate bone broth into your cooking over summer - just ask me!
  • We are trying to go plastic bag free, so please bring back your bag from last month, or bring your own bag. In this heat a cold pack bag might be a good option.
  • I've decided to do a couple of Christmas specials:
Buy at least 3kg of BBQ meats and get 10% off. Must be mixed cuts and not all steak. Eg pork steaks, pork chops, beef steaks, mince - pork or beef, sausages, ribs of any kind. 
Buy 2 packs of sausages and get the following discounted price: Paleo Pork or Beef $16/kg and Gluten Free Preservative Free for $12/kg.

Once again, thank you for your continuing support of our business. It is greatly appreciated and we look forward to being able to continue to provide pasture raised pork, grass fed and finished beef, goat and maybe lamb in 2017.

Cheers,Lucy and Kim

Wednesday, November 2, 2016

November Markets and Meet Mick

It's almost that time of the month again - Market Time! We will be at the markets in Yeppoon on the 5th November and Rockhampton on the 6th November. We will have the usual Delicious Pork, Tender Beef and Tasty Goat.

A reminder that our pigs are true free range. They spend every day from birth to the day they are taken to the abattoir, outside. They enjoy being able to display their natural piggie behaviours. They eat grass, dig in the mud and generally have a pretty chilled out lifestyle. They do eat a grain ration, but we ensure that it is well balanced and doesn't include any nasty gmos.

Who's been enjoying our beef? I'm not sure that everyone is aware that we sell beef, and that it is our own grass fed and finished beef. We are actually certified organic with our cattle and goats, although they lose certification once they are killed because our abattoir and butcher facilities are not organic certified. We finish our beef cattle on leauceana., which is a fodder tree that is high in protein and cattle do very well on it.

I've been really enjoying slow cooked brisket lately. I do a Mexican flavoured version to have with tortillas and I've done a curry coated one for a curry night and this one below I did a little while ago and it to was delicious! We will have brisket at the markets, so why not give this recipe or another one a go.......

Slow cooked Brisket

2kg piece of DVFR Beef Brisket
1 large onion, chopped
1 clove garlic, crushed
1 tablespoon honey
1 cup of tomato puree
1/2 cup Worcestershire sauce
Juice of one lemon
1 tablespoon ground cumin
1 tablespoon french mustard
chilli to taste
1 cup water or bone broth

Mix all the ingredients and pour over the brisket. Cover and bake in a very low oven for most of the day. e.g. 140 for about 8 hours or 160 for about 6 hours. 

The goats prefer to eat shrubs and trees over grass, and I think that's why they have such a nice flavour, probably also why they are less tender and more suited to slow cooking. They too love leauceana, so we occasionally cut some and bring it home for them.

Back in Septemeber we employed Mick. He's a young fella from Brisbane who really wants to learn what it's like to be a farmer. It's so good to see such enthusiasm for farming and gives hope for the future of farming really. Anyway, Mick has joined us to learn as much as he can about farming the way we do - all things from paddock to plate. He will be helping with the markets this weekend, so you will get to meet him. 

Learning how difficult it is to work with animals..........

Learning how to make cheese...........(I was making tortillas for lunch while Mick stirred and stirred the cheese).