Topbar logo
GrassRoots Meats Newsletter   October  2017
No Shipping October 16th! 
As most of you are aware our trip to Galveston/Bolivar Peninsula was cancelled because of the hurricane in Houston. 

We are headed in October to my sister's beach house on Oak Island, North Carolina, to meet up with three of my sisters and their husbands. Should be a lot of fun, with lots of pinochle, my family's favorite pastime. Poor Allan! He is expected to be a fourth at the card table.

My sister took this picture recently to prepare us for her slice of heaven. Really looking forward to seeing and hearing the ocean. Medicine for the soul, after working so hard this summer.

So no shipping that Monday the 16th. I will be checking emails and orders while we are gone, so keep those orders coming!

What's wrong with this picture?

I pass by this road sign on the way to Farmington, NM, on Highway 550. Always makes me laugh.  

And I always wonder why they never fixed it after all these years, except that I think the founding fathers must have had a winnning sense of humor.

I am also surprised  how many  people never notice the problem with it. 

Finally stopped and took a picture the last time I went to Farmington, thinking maybe you would seeing enjoy it.

Lower Meat Prices
The folks who raise our pigs were able to lower their price to us, so in turn we have been able to lower our prices to you. Check out our pork prices and selection:   PORK

Also, we have lowered the prices on a few cuts of beef. Our Top Sirloin Steak is now $8.99 per pound, Sirloin Tip Steak is $7.99 per pound, Eye of the Chuck Steak is now $6.99 per pound, and our Stew and Kabob Meat is now $7.99 per pound. Check out the new prices:   BEEF

Enchilada Stack Recipe
My friend Laura sent me this recipe to share with you:
  • 6 tortillas
  • 1 pound GrassRoots 
    ground beef, sauteed with onions, salt, and pepper
  • 1 jar mild green chili salsa (Glen Muir Organic)
  • Sour Cream
  • Grated cheddar cheese
  • Grated monterrey jack cheese
  • Small can black olives, sliced

Spread the sour cream on a tortilla and put it bottom of pan. Layer meat, salsa, black olives, cheddar, and jack cheese. Repeat layering. Top with grated cheese and place in a 350 degree oven for 40 minutes. 

Serve with salad and refried beans. Enjoy!
Life on the Ranch 
Thought you might enjoy seeing some interesting pictures we took this last month.

A way cool double rainbow. They were so massive I could not get far enough away to get them both in the picture.
A flock of wild turkeys comes through every day. This was taken from our front porch.
This blue heron comes onto the pond below the house each day.
My chickens are laying big, beautiful brown eggs.

Nothing's going to rattle this heifer.

It's been a good summer for the cows and calves. While we could have used more grass, the calves look great and next year promises to be even better.
Nearing the end of the gardening season 
Suddenly, it seems, the nights are getting much colder and the days fall short of 70 degrees, signalling the end of the growing season - at least for my outside garden. The greenhouse that struggled during the very hot months of July and August is now showing vigor and new growth. By the time November gets here I will be ready to start winding the greenhouse down as well. I plan to let it freeze over this winter, helping to kill off any insects that might be trying to get a foothold. Next February or March, after a long siesta, we will plant again. In the meantime we hope to amend the soils with mulch to insure an even better harvest next year.

Lots of tomatoes this year. Plenty to can, to eat, and to share with family and friends.

I need more squash friends! This zucchini produced all the way down this stem - way more zucchini than we could possibly eat. Only planting one plant next year!
I planted squash and tomatoes in the same bucket, but this squash went crazy. I probably should have cut it back some, but I think it is just beautiful.
Got a few butternut squash growing in the outside garden. They should handle the colder weather well.

Just to see if I can grow it, I planted some popcorn in the greenhouse.
Planted eggplant in the greenhouse, and it looks like we will harvest a few.

Kale is SO easy to grow in this climate. We have dried it, blanched and frozen it, and eaten lots of it. We just love the flavor, especially when cooked with Kielbasa sausage or a ham hock.

Chili Peppers
Bell Peppers

Most of my potatoes still have green foliage and are not ready to dig yet, but we were able to dump a few of the buckets and are enjoying the harvest!


Oc tober Special

1 Package Pork Loin or Rib Chops
1 Whole Chicken
1 Package Boneless Chicken Breast
5 Pounds Top Sirloin Steak
5 Pounds Sirloin Tip Steak
3 Pounds Beef Kabob
3 Pounds Beef Stew
1 Chuck Roast
5 Pounds Beef Soup Bones
10 Pounds Ground Beef

40 pounds of meat total!

Only $259

Over $300 Value!

Cannot be combined with any other discount or offer!

However, any other products you add
to this order will receive a 10% discount.

In Closing . . .   
By mid month the irrigation water will be turned off, marking the end of another growing season. The monsoon rains are upon us and there are many signs that winter is drawing near. This weekend we are branding calves, always a good time for the guys.  I know that probably sounds crazy, but it can be both a challenge and a very rewarding time.

Time to order your meat for winter. now that the summer heat is over. Thanks again for all of your support for my newsletter and well wishes each month. Your encouragement means so much to me.

God bless you and your family. And God bless America!
Lois & Allan

Quick Links...
  • Our Website 
  • Why Eat Grass Finished Meats? 
  • More About Us 
  • Products/Packages 

  • Contact Information
    Phone: 970-582-0166