Where did summer go?
Where oh where did the summer go?
It seems like we just got out of spring, and already it feels like fall is on it's way. The mornings are cooler, days shorter, and the bugs are starting to disappear.
It's been a very busy few months here at Opeongo Springs, so we thought it was time to catch up on all the little stuff!
One activity that has been taking up a lot of our time is making hay. Our cattle are 100% grass fed, which means that we need a hefty stock of hay to see them through the winter. Here in Ontario, it can sometimes mean feeding hay nearly 6 months of the year! We round bale the hay, and have the barn about half full of giant cow cookies so far. For reference, a bale weighing 900 lbs or so will last our herd about two days eating.
We've also been hard at work getting our kitchen finished!
The first thing we did when moving to what was then called 'the cabin' was put up a shelf in the kitchen for our dishes (a couple of plates and cups). Now, with most of the house nearly done we are trying to get Jorie the dream kitchen she's been waiting years for. Floors are down, cabinets are being built. Concrete countertops are nearly done.
The plan is to be done in time for our farm steak dinner in September. Speaking of which, there are still a couple seats left for that - so get in touch if you're interested!
Wallace is also growing like crazy.
She is just a wonderful little baby. Her favourite activities currently are pretending to walk around like a big girl, and absolutely demolishing frozen berries. She also loves her best friends Granny and Grumpa and could take or leave Mummy and Daddy.
We've also been learning as much as we can about our beef and how it's cut.
Fortunately we've been able to watch the butchering of both our kills so far this year, and it's been a great learning experience. Between that and experimenting with new recipes and cooking techniques, we think we've really upped our game in the kitchen.
It also prompted us to make some changes with our product. Our steaks are now all cut to a thicker 1.5 inches (and so far we're loving the thicker cut). Most of the steaks are also packaged 1 per wrapped pack. You'll still get the same amount of beef, but portions are smaller for more flexibility. And finally, being able to chat with the butcher as he's doing it means we've done a lot more strategic trimming. This means less gristle on your plate, and more good beef for your buck.
Hopefully your summer is going great! If you're interested in joining us for the steak dinner or placing a beef order, just get in touch.
All the best,
Willie & Jorie