Winter Warmers

It’s getting chilly.  Time for soups, slow cooked casseroles and roasts!  It makes me feel warm and mushy just thinking about it. I’ve got to be honest though.  While I can knock out a decent soup and roast, it is my husband who is the master of the casserole at …

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The Opening Break

The last few weeks have been pretty busy at our place… actually, very busy. Some pigs taken to the abattoir. Fat lambs and cows sorted and sent to market. Wool sold. Seed cleaning and grading done. Daughter taken to Melbourne for Kwong Lee Dow Young Scholars event. Weekly appointments in …

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Change is exciting

Man, it’s like the first day of school all over again! “Will they like us? Will we succeed?” Change is exciting in the initial planning but as the big step draws closer sleep becomes elusive, butterflies dance in your stomach and doubts keep popping into your head. This is the …

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Visiting the farm

One thing that I’ve enjoyed since we have had the pigs is having groups visit our farm.  We’ve had Agricultural, school, Landcare, men’s shed and day centre groups visit. For older people seeing the pigs brings back memories of when most farms used to have a pig or two to …

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Food Miles

One of our aims with our meat is to remain as local as possible. We deliver animals to the closest abattoir in Bordertown. The abattoir is owned by the Bordertown butchers and they use it to supply their own shop, which used to be common practice in every town. It …

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A few free range pigs made sense

We’ve always processed and eaten our own beef and sheep on farm.  With skills passed from father to son this has always been a family job. With some butchering and others packing the resulting freezer full of fresh meat the reward. As with home butchering, many of our other methods …

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