Dawson Valley Free Range

Dawson Valley Free Range

Tuesday, January 8, 2019

Happy 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.

First Weekend in February will be our first markets:

Saturday 2nd February - Yeppoon Community Markets at the Showgrounds - from 6 to 10am
Saturday afternoon I will head to Gladstone - Benaraby Turnoff - between 2.30 and 3.30pm
Sunday 3rd February - Rockhampton Kern Arcade Carpark Markets - 6am -12pm

We will have beef, pork and goat - 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.

New Butcher Processing
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.

Frequent Free Range Group
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 here 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.

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. 

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.

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!

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