Over the last week I have been spending lots of time in the pasture checking in on our cows who we have shifted to our back paddocks. Although we have done a few kilometers of fencing since we bought the farm there is still plenty more to do. This video clip I was referred to via social media verifies that you can be a good herd farmer if you take care of your soil and what grows out of it.
It’s been over a year since the cows knocked our 3 dog camper over in the top shed. Getting the old dog back on its legs has been on several to do lists and finally yesterday with the help of my great mate Sagaro (and the tractor) we are back 3 dog camping again.
Getting a 500 kg ute back camper on the back of a ute is no easy task but with the help of a few snatch straps and the tractor we made short work of loading it up and setting it up down by the Wilson’s River. Of course we needed to camp out to Christen it and bring in the New Year.
Aubrey is a great cook and is always keen to lend a hand in the kitchen. One of Aub’s favourite things is giving our meal a good rub before we pop it in for cooking. Today we are sending out the year making our in house rub using one of our Porlex Mini Grinders. It’s working a treat and Aubrey is getting a good work out grinding up herbs. Some of our own seeds too which is exciting.
Found this recipe after putting a chicken on the Anuka Smoker. As usual I have used the fire, ready aim technique and have taken the chook off the smoker now for some refinements. Which brings us to the great rub recipe.
Kev’s Hot Rub (Makes about 1 cup)
Recommended for Fish, Beef and Chicken
1/4 cup ground cumin
1/4 cup ground coriander
1 tbs ground cinnamon
1/4 cup chili power
2 tbs firmly packed brown sugar
1 tbs salt
1 tbs dried pepper flakes
2 tbs freshly ground black pepper
Grafton Bee Pick Up
Things are really buzzing now at the Cromwell Farm on Sheaffes Road with the addition of honey bees to our farming endeavours. Alison’s father John has a long history of bee keeping and the girls love to hear stories of their mother riding her pretend horse when she was a little girl and jumping over the bee hives. Their favourite part is Alison misjudging her jumping skills and knocking a box over and the bees chasing her all the way home.
We are looking forward to learning lots about bees and the marvelous work they do for mother earth. It’s so special to have the girls hear first hand from their Pops about the bee keeping.
Here is a bee video from some guy named Steve to hold you over till we make some home grown bee videos.
Yesterday the girls got to show off their Jackaroo skills for the family. This year’s calves were due for a bit of care–although I don’t think they much cared for the dehorning, needles, tagging and drenching. But tough love is required sometimes to ensure that your animals are prepared for bad things that can come their way.
You might get tired of hearing how much our family comes together when we get stuck into cattle work but that won’t stop me from sharing the joy that our cattle bring our family farming. Here are the records that Aubrey recorded on her phone during the calf and cow chaos:
Dan-de horned-nills 00001 no.126 5-1
Chip- nills 00017 no.125
Ebony (daughter of ebby) nills. 00020 no. 132 5-1
Rain (daughter of Reanna) de horned nills 00015 no.127 5-1
Apples (son of Abella) de horned nills 00019 no. 128 nuts gone 5-1 tick sprayed
Kev (son of K-Cross) de horned nills 00009 no. 129 5-1 tick sprayed nuts still intact
Alabama (son of Abalina) de horned nills 00005 no.131 5-1 nuts gone tick sprayed
Miles (son of M-Cross) de horned nills 00016 no. 133 5-1 nuts gone tick sprayed
Catherine (daughter of Condimine) de horned nills 00011 no.130 tick sprayed 5-1
Happy (son of Hudinie) de horned 00008 no.134 nuts gone tick sprayed 5-1
After much anticipation 3 of our pigs left the farm for a new home. No not Booyong (abattoir) this time, these little pigs were sold to a local farmer. Here are the new digs that the pigs are now hanging out in and I can tell you the grass is definitely greener in these fences compared to ours. Congratulations Nick on the great outdoor pig paddocks and shelter you have created.
It seems fitting the first recipe google gave to me when searching for a recipe for our Free Range Pork was this one. Our farming buddies the Swans are going to be excited to see hear how we go with the chops from the pig we just got back. Time to get the girls prepping.
Cromwell Swan Chops Getting Ready
Ingredients
Serves 4
4 free-range pork chops (about 250-300g each)
sea salt and freshly ground black pepper
2 lemons
2 Granny Smith apples, peeled, cored and cut into 8 pieces
80g unsalted butter
2 kipfler potatoes, peeled and cut into 8 pieces
1/4 bunch flat-leaf parsley, leaves only
3 tbsp extra virgin olive oil, plus extra
The pork is great drizzled with aged balsamic vinegar. Or try the salad with dried fruit such as dates, prunes or apricots. I also like it with a chopped jalapeno chilli or two folded through. Or you can replace the lemon juice with 1-2 tbsp verjuice.
Method
Remove the chops from the refrigerator 2 hours before you intend to start cooking, and season liberally with sea salt.
Using a microplane, grate 1/2 the zest from 1 lemon into a bowl. Cut the top and bottom off the lemon and, with a paring knife, remove the remaining skin and pith and discard. Fillet the lemon and add the fillets to the bowl with the zest. Squeeze the juice from the second lemon into the bowl.
In a small non-stick pan, sauté the apple in the butter for about 5 minutes. When cool, place in the bowl with the lemon.
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and cook for about 5 minutes, or until tender. Drain and, when cool, add to the lemon mix. Add the parsley, salt to taste, a good grind of pepper and 3 tbsp olive oil and mix the salad.
Preheat the barbecue to hot. Splash the chops with a little olive oil and shake off any excess. For nice criss-cross grill marks, place the chops on the grill bars and cook for 2-3 minutes. Rotate the chops 90 degrees and cook for a further 2-3 minutes. Turn them over and cook for 5 minutes or until done to your liking. Place the chops on a plate, cover with foil to keep warm and allow them to rest for 10 minutes.
Place a chop on each plate, drizzle with any juices, sprinkle with salt and place the salad half off and half on the chop.
This recipe was reproduced Oh I hope the SMH does not mind from here
Only a few more calves to go and we are really hoping our two Dexter Jersey crosses are going to come through soon so we can get back milking. After the tragic loss of our beautiful Delilah we really need some big udders to fill her 12 litres a day.
Rumour has it that Ebby has dropped already so Morley has suggested we bring all the cows in for some drenching and confirmation of who has had who. A good idea Mojo. Let’s get at it. But first finish your Presso espresso macchiato! Alison is away on a cheese making weekend with her buddy Nicky and it was hard not to indulge Morley when she asked if she could join me for a coffee this morning.
Young Presso Drinker
It looks like its the year of the Girl at the Four Girl Dexter Stud. One of our first 4 cows, Reanna, has just given birth to a lovely little black dexter heifer calf. Congratulations Aubrey, last year you got a Red Heifer and this year you get a black one. Well done Girls.
Yesterday as I was pulling out of the farm with Dan Swan on our way to assist Sarah with her first 100 mile table, I noticed another one of our Dexter Heifers was about to calf. A quick text to Alison and the girls headed out to the birthing paddock to check on things. Here are some photos taken by Morley of the experience. Alison believes our first cow Condamine must be some sort of Royalty. “What a beautiful girl she is, Morley was able to get right up to her and be part of the birth.”
The girls named Condamine’s calf after our neighbour Catherine who also got to witness the birth.
