The pasture is better when we graze together

written by

Eileen Napier

posted on

May 14, 2018

Boys-of-summer.jpg

Our rams spend most of the year in a group SEPARATED from the rest of the sheep herd.  We like to have them graze along side their cow friends because the two different animals prefer to eat different plants.  When they graze together they consume the pastures more evenly.  No one plant gets overgrazed OR under-grazed.  Our fields stay lush and diverse longer into the season.  

As farmers, we call it "mixed species grazing," and we think it is a wise approach to keep the grass growing, which keeps the microbes in the soil active, which keeps the nutrition from the earth cycling to the plants, which keeps the animals healthy, which is all part of the magical process of eco-farming and why we love what we do!  

There is a never ending cycle happening here between soil, plant, animal and atmosphere.  We try to learn from it, and facilitate its health however we can!   

More from the blog

RECIPE: Cooking Pasture Raised Turkey

Before diving into the recipe details, there are two keys to success you want to adhere to when cooking pasture raised turkey vs “organic” or conventionally raised birds. 1) Plan to cook your bird at 325˚F for 12-15 min. per lb. 2) While the recommended safe cooking temperature of poultry is 165˚F, connoisseurs tell us that 145˚F is a better internal temperature to target. Your dark meat will be fully cooked, and the breast meat will be moist and delicious. Your pasture raised turkey will be incredibly delicious if you don’t overcook it.

RECIPE: Quiche for All Occasions

I think quiche is underappreciated in American homes. It is a super flexible dish that you can eat hot out of the oven, cold on a picnic, or pretty much anywhere in between. It is great for breakfast, lunch or dinner, and can basically be stuffed with anything you have on hand and be delicious!