Spring begins this weekend although it may not feel like it with the passage of another cold front. However, we have new chicks and new calves and have been busy planting early crops as well as starting plants in the greenhouse. The daylight is much longer but the added work takes up most of it.
NCSU has been doing research through a SARE grant on pasture based Jersey beef for the past couple of years. They have just issued the final report. We were the cooperating farmer for this project. Here is a few of the things they found:
Pasture raised Jersey and Jersey cross beef:
· Is preferred by about 25% of people in taste tests.
· Has around one half the fat content of grain-fed Jersey and one third the fat content of comparable beef grading choice.
· Contains about twice the CLA as grain-fed.
The entire final report may be viewed at www.sare.org. Search for Jersey beef.
We plan to be at the Piedmont Triad Farmers Market each Saturday from 8:00 until 3:00.
We have several bags of spring greens including turnip, mustard, kale, and red Russian kale.
The laying hens are enjoying the increased daylight and are busy laying eggs. We have several dozen this week.
We are continuing the spring sale on beef and pork at 10% off and a few whole chickens at 25% off.
Speaking of eggs, Mother Earth News has published research that found eggs from pasture raised hens have the following compared to conventional egg nutrition:
1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene
The article may be viewed by visiting www.motherearthnews.com/eggs/.
We will look for you at the market!
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