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GrassRoots Meats Newsletter   June  2018
New Calves, New Pastures 

Our new calves are starting to hit the ground. Allan is coming back almost daily to report another one born. We lost one to coyotes, which is quite disheartening, but I guess this is all part of the job. 

He is also starting to move the cattle up to our leases in Pagosa Springs. Our daughter, Lisa, cares for them while they are on summer pasture. She does an amazing job.

A view from our front porch. The yearlings are happy and content. SO serene. Allan and I enjoy looking out over the pastures in the evening, thanking God for his blessings.
4-H Pigs 
Our grandson, Kyler (15), has decided to do 4-H Market Hog again this year. He purchased three Berkshire pigs from our producer, Mitch, in the San Luis Valley.
Teeg (4) herding the pigs. They have a wonderful house built of straw.
They drink water via a metal nipple attached to this PVC pipe waterer.

Reece (11) is not nearly as daring as Teeg. She stays outside of the pen.
Teeg thinks it's fun to take hold of their tails. Could be a surprise waiting!

New Chickens 
It's been a rough month for my chickens. I lost 21 of 28 hens to predators. Still grieving. The good news is that we bought 12 new chicks shortly before the massacre. 
Teeg trying to get hold of one.
Garden Update 
My greenhouse is doing the best it has ever done. Yahoo! Nice new soil in the raised beds. Gardening can be back breaking and very demanding, but SO rewarding. I call it my therapy. And it is.
Allan planted some of his field seed in these troughs. Lots of peas, radishes, and turnips.

Broccoli, and some cauliflower. Need to transplant some of them. Getting too thick.

My heirloom tomato plants. My friend, Heather, gave them to me. Thank you, Heather!
5 artichokes on this plant. Yellow and zucchini squash planted on either end.

Lima beans - just starting to blossom.

Lettuce and radishes.
My potatoes are planted, but not sprouting yet. As they grow, I will add more dirt to each bucket.

Cilantro and dill. Growing almost too well.

Pot Roast 
Does it get any better than a good pot roast? Our Chuck Roasts are our best selling roast, for good reason. Cooking a pot roast is so easy, and almost fool proof if you cook it long enough. I first seared the roast in an iron skillet on the stove, then cooked it in the oven at about 200 degrees for 6 to 8 hours. I added the potatoes, onions, and carrots for the last hour or so. I season with our Rich & Savory Spice Blend - perfect on beef, lamb, pork, chicken, vegetables, eggs, and even seafood.

June Specials  

Treat Dad to our nutritious, delicious meat this Father's Day!

Lamb Loin Chops - $11.99
regularly $13.99

Beef Sirloin Tip Roast - $6.99
regularly $7.99

Pork Shanks - $5.49
regularly $5.99

Organic, Free Range Turkeys - $4.79
regularly $5.49

Take an additional 10% off if your order comes to $300!

In Closing . . .   
The drought continues in this part of Colorado. One neighbor's hardware store burned to the ground, and another lost their home. And that is just a couple of the many fires in the Four Corners area. June is typically the driest month of the year, but we are praying for rain nonetheless. The irrigation is going well in spite of the fact they cut us back 30% on water. Altogether, as you would expect, some things are going well, and some not so well. We continue to look for the blessings, and try not to get discouraged by the setbacks. We are reminded that God has a plan to prosper us, not to harm us. Just looking at the beauty of nature, even in a drought, shows just how blessed we really are. 

Happy Father's Day to each of you hard working, faithful dads. Be blessed as you gather with your family on your special day.

Lois & Allan

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