Meet Jake!

This is Jake, our new gentle giant bull!
He is now well adjusted - as you can see!

He is our first Red Devon. Jeff plans on crossing our herd from Limousin & Herferd to this breed. Red Devons are prized for their valuable traits of quality and quantity meat, and a high percentage of butterfat and milk solids, all produced on a diet of 100% grass and hay.  This is why the old breed played an enormous role during the Colonial period, being the best breed for all purpose of rare excellence and second to none at the yoke. Regards to the grazing properties and the quality of beef the Devon is superbly suited for the 21st century needs of agriculture.

warm the soul with ugali

This East African dish warms the soul well in the low digits of winter. Ugali, (pronounced ewe-golly) is a thick-like porridge made with any kind of grain starch, and paired with a vegetable or meat stew. It is quick, easy  and can be relatively inexpensive to make. When I'm on the go, and want to come home to a hot comfort food that didn't take me all day to make, this is my number one choice!

I made this stew with leftover pheasant, green beans (I had frozen from summer), yellow carrots, turnips & onions. The starch I used here to make the ugali, is a mixture of finely ground corn meal and wheat germ. You could use any kind of cereal grain, like cream of wheat, or cream of rice... etc. In Africa, you eat the ugali the same way you would with a piece of flat bread, by pulling off a chunk and wrapping it around the meat and greens with your hands. I'm used to eating mine with a spoon, besides, you get more of the broth that way and it taste just as great!

   It's also a great way to eat more greens!

I would make the stew first and while it is simmering happily, start the greens, and while they are steaming, cook the ugali, which doesn't take long at all.

For the meat stew~

5 cups of broth made from your choice of meat.  (I used pheasant bones, thyme, rosemary and sage)

1 carrot

1 medium onion

1 medium turnip

1 cup of green beans

Add in the veggies and meat you choose. (I stay away from starchy veggies, because the ugali is starchy enough)

Simmer 'till all aromas come together and the veggies are done.

Add salt and pepper to taste.

For the Greens ~

1 bunch of kale, collards, turnip greens, cabbage or chard washed and chopped. (you can use a mixture)

1 small onion

salt and pepper to taste

Add all ingredients together and steam for 10 minutes, or until greens are soft. Serve hot.

For the Ugali ~

4 cup of water

1¼ cups of finely ground corn meal or millet (grits will work, it's just textured a little more). 

¼ cup of wheat germ *optional

salt and pepper to taste

Boil the water in a sauce pan and add the grains. Cook on medium low heat and continue to stir 'til very thick and pasty. (doesn't take long about 2 minuets) Serve hot with stew and greens!

1st calf of the year!!!

 Born on January 2nd, healthy and tired.

Traditionally the first-born calf of the year has been a symbolic phenomenon of promising new life flourishing on the farm for the year to come.  This little girl was born on January 2nd to a mother who miscarried last year. I have named her Jana, after the ancient new year Roman goddess of the moon, fertility and wise women healers. Jeff simply calls her Number 22 after her mother, Number 33.