This was a delicious meal put together by my father. I'll try to write down all his recipes for an classic Italian cookbook using grass fed meats one day. It would be nice to keep these recipes alive. Such as my grandfathers pigs blood chocolate and nut bars!   

After chicken tractors, laying hens, and moving cattle the pasture this year is coming up beautifully. It seems that where ever the cattle walked vetch has followed. Dead brush is being stomped down allowing more light to hit the grass. 

The new pigs are staying in the corral while we finish clearing a path for an expansion of the paddock into the woods. These pigs come from a Wholefoods supplier in PA. The same farm where our boar came from. In 5 months these pigs will be fully grown. 

Our first batch of broiler chickens arrive from a new hatchery for us located in New York. The chicks are also in our newly relocated brooder barn. These chicks will stay in the brooder barn for 3 weeks and then move out to the pasture. 

As we kicked over 1 year old cow pats while inspecting the pasture earthworms were found in nearly every one. The cow manure no longer smells like manure but instead like rich compost. Thank you to the worms!

Awesome day! On a one day class held on a beautiful farm in Virginia. My self and some 30 others listen to closely from Ian Mitchell Innes of South Africa who has over 4000 head of grass finished
cattle and over 20 years of experience. As a bonus Daniel Salatin son of Joel Salatin of Polyface farms came to learn as well along with his team of apprentices. Ian Mitchell is a wealth of knowledge that will take much more then a day to learn. We will continue to follow and learn from Ian and we all appreciated him sharing his time with us very much.