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  • Cliff McConville

Slowing Down, Farewell to Cowboy, Hello Honey + COVID Protocols

FARM HAPPENINGS

With the craziness of Thanksgiving turkey daze behind us we can now look forward to the less hectic days of winter. For the last few weeks we have been blessed with some unusually nice late fall weather to get the farm ready for snow and ice. We moved all the new hens from the Mobile Range Coops into their hoophouse winter quarters along with Baraboo. And after two early morning chicken catching sessions we finally got all the older hens rounded up and converted into stewing hens at Twin Cities Pack.


Back in August we announced the arrival of our new Guernsey bull, Cowboy. We noticed right away that he came with a little attitude, not initially aggressive but always making a lot of noise whenever we were around him. Things got progressively worse and then when he chased Anna around the cow yard we decided it was time for him to go. Good thing she is quick on her feet and Apprentice Mike was there to distract him! Cowboy is now resting comfortably in our employee Aaron's freezer.


With lots of young heifers ready to be bred, we picked up Whopper, another Guernsey bull from the same Iowa farm where we had aquired Boom several years ago. We brought down eight young heifers from our Wisconsin farm last week and they are now mingling with Whopper in the beef pasture, readily visible for visitors walking on the trail past the vegetable gardens and leading to the Fox River. Feel free to stop by and say hello - from the safe side of the fence of course.


And finally, we were excited to welcome Honey to the farm last Friday. Her mom Sugar gave birth to her at the far end of the dairy pasture but we were able to get her transported to the maternity pen near the barn to spend a few days with her mom until she got used to her new legs. They are now back in with the rest of the herd and will be wintering in the former turkey field near our entrance drive.

Sugar and her newborn calf Honey in the maternity pen behind the barn.


FARM STORE UPDATE

With winter approaching our supply of fresh, local fruits and vegetables has dried up. However we do have a few local root vegetables available including organic potatoes from Igl Farms in Wisconsin, plus local turnips, sweet potatoes, onions, and carrots. And we did find a couple of totes of Soy Free/Corn Free Chickens at our offsite freezer so they are back in the store now.


Plus, we just received a truckload of beef and pork back from our Indiana processor today so the store will be well stocked with pasture-raised goodies including:

  • Pork chops, roasts, and ribs

  • Nitrate-free bacon and hams

  • Stewing Hens (also available for home shipping in the online store)

  • Big variety of grass-fed beef roasts, steaks, bones, and organ meats

  • Bushel and Pecks soups made from local and organic ingredients

And for your holiday gift ideas we have:

  • Handmade local holiday decorations from Breadseed Flower Farm

  • Several styles of All Grass Farms custom logo t-shirts made with organic cotton

  • Large selection of handmade soaps and lotions from Mion Artisan Soaps

  • Lots of interesting books on healthy eating, cooking, and living


HEALTH NOTES - EARLY TREATMENT PROTOCOLS FOR COVID

As noted in my last post, I have been reading Robert F. Kennedy Jr.'s new book "The Real Anthony Fauci: Bill Gates, Big Pharma, and the Global War on Democracy and Public Health". It's an intense read with many well-documented articles and references to Anthony Fauci's 50-year history of turning our public health agencies into marketing and product development fiefdoms for Big Pharma. Starting with the AIDS epidemic in the 1980's and culminating with the COVID pandemic, it is clear that Fauci has no interest in researching or promoting any treatments or solutions that do not involve highly-profitable patented drugs and vaccines offered through his beloved pharmaceutical partners.


Dr. Pierre Kory, MD, MPA is one of the brave doctors mentioned in Kennedy's book who has been on the front lines treating COVID patients very successfully with a mix of inexpensive off-patent and over-the-counter medications. He was one of the founders of the Front Line Covid-19 Critical Care Alliance, and working in cooperation with leading clinicians they have developed several treatment protocols for different stages of COVID that are being successfully deployed by thousands of physicians around the world. Many countries like Japan and Sri Lanka have adopted his group's COVID protocols and have essentially eradicated severe COVID illnesses and deaths.


Please watch (or listen) to this extremely informative interview with Dr. Kory as he talks about how they began treating COVID patients first in hospital settings, then at early onset of symptoms even as Fauci and public health agencies aggressively tried to deter early, inexpensive treatments in favor of waiting for the hastily-developed "miracle vaccines" to end the pandemic. And if you are suffering from early COVID symptoms or vaccine side effects their long haul COVID protocols are invaluable.


RECIPE OF THE WEEK - SOUTHWEST CHICKEN SOUP

Since I didn't get ANY recipe suggestions from our readers (hint hint!) I plucked this recipe from the Weston A. Price Foundation website. For those not familiar with WAPF, they are a non-profit organization devoted to nutrition and health, and they are big advocates for raw milk and pasture-raised meats.


Ingredients:

  • 4-6 cups homemade chicken broth (or grab some All Grass Chicken Bone Broth)

  • 3-4 cups chicken meat, finely chopped

  • 3-4 cups cooked black beans

  • 2 medium onions, peeled and finely chopped

  • About ¼ cup lard

  • 2 tablespoons or more chile powder

  • 1 tablespoon unbleached flour (optional)

  • 1 cup red wine

  • 2 cans diced tomatoes

  • 4-6 cobs corn, washed and corn pieces removed

  • 2 teaspoons dried oregano

  • Sea salt to taste


Garnish:

  • Fresh avocado, peeled and cut into pieces

  • Grated mild cheese

  • Corn tortillas, cut into strips and fried in lard

  • Cilantro, chopped

This is a good recipe for using the chicken leftovers from making chicken broth. After making your first batch of broth, remove the broth and cover the bones once again with filtered water. Simmer at least 4 hours or overnight. Allow to cool and pick the chicken off the bones. Chop finely.


In a large pot, saute the chopped onion in lard. When the onion is soft, sprinkle on the chile powder and flour. Stir until well amalgamated. Add the wine and bring to a boil, stirring with a whisk. Add the chicken broth through a strainer, along with the chopped chicken meat, beans, canned tomatoes, corn and oregano. Bring to a simmer and season to taste with sea salt and add more chile powder if desired. Serve with garnishes and freeze the rest in quart-sized containers.


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Thats it for this week. For future editions I would love to get some great recipes from our customers, preferably using our farm-raised products. Feel free to email me your favorites.


Stay healthy out there!


Cliff, Anna, and the Farm Team

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