There is a pretty little stream defining the exact bottom of the valley in which I’m currently grazing my cattle. As is the case in much of our region, the water is running away from old strip mining operations which ceased decades ago.
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The first farmers on this continent made a mistake. 500 years later, we’re making it worse.
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Humanity, in all its glamour, depends on an exchange program between plants and fungus.
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Glory, glory, friends. It's a winner. That steak was tremendous. I didn't eat anything else; steak ruled the evening. And the evening was good.
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TODAY IS A CLARION FARMS GRASSFED BEEF RELEASE.
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What we DO have is excellent: chipped steak can make a good ground beef substitute, and we have plenty of sirloin steaks that are versatile: grill them whole, slice and sear for fajitas, make steak salad...the list is long. There is a pile of grassfed filet remaining (seriously - grassfed filet), several ribeyes (Delmonico), tip roasts, rolled rump roasts, London Broil, and briskets. You'll also find chuck eye steaks, petite tender steaks, and some cubed steak. Options abound.
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It’s Saturday, and that means I’m headed south with coolers full of beef from our farm for your family. Find me at 2216 Penn Avenue beside the extraordinary Bar Marco between 9am and noon!
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Christmas is on approach. You'll be gathering with friends, and the pressure is on: attendees are asked to bring a dish to share. Oh gosh. What to do?? Everyone brings bean salsa; that's no good. Pasta salad? No, you took the whole thing home last year after the party. It was a walk of shame, lugging out fifteen pounds of oiled noodles that nobody ate. You need something interesting that will draw people in and get them talking...BEEF!
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