…it’s not too late to join in – we have plenty of beef in stock: burgers, steaks, joints and mince. We had a tasty topside tonight with our first asparagus of the season from WR Haines – easy to do and hard to beat, why not give a go this weekend.
Simon took 9 cattle to Ross market this morning with strict instructions only to accept real money, no magic beans although I might have been happy with a golden egg-laying goose! The cows have been let out now and had a great time careering around the field with the calves a little bemused as they have never seen grass before.
We are down to single figures with the lambing (about time), our new ewe lambs have done well and are looking after their babies, once they have got over the shock.
Next on the list for release from their winter quarters are the sows and boar, we just need to pig-proof the pig glamping area as they are well known for their escapes. The weaners are due to go out into the little paddock opposite New Farm this weekend.
The “Shearing Shed” is nearly ready for holiday makers, we are having a final push this weekend and plan to have a grand opening next week so you are welcome to pop in next Fri/Sat to have a look.
This week I have mostly been making sausages – plain pork, breakfast bangers, pork & apple and lemon & fennel plus we have some pork & apple burgers and fresh lamb so get stocked up for your Bank Holiday Barbecues, whatever the weather…