Supply Constraints Resolve, Returning Chicken-ness To Hens, Cauliflower and Pea Shoots…
I was wondering yesterday why so many bloggers start their newsletters with commentary about the weather. I was having a superficial giggle about it and my own tendency to start every letter to you with news about the weather which is dreadfully old-fashioned!
This morning though, I thought about the significance a little more. I thought of my Irish grand-father whose first words to anybody who crossed his path in the morning would be about the state of the weather. Every morning, the first thing he would do is get up and walk outside and stare at the sky, he’d then come back in and tell us his weather prediction for the day. It was his way of giving context to the back-drop of the day that we all shared. It was his starting place every day to get to grips with his environment and indeed is a farmer’s first instinct for the day.
So commentary about the weather is a bloggers way I guess of referring to the first thing that we all share right now. It reminds us of the context we share – Johannesburg. We’re all united under the same blue sky today and all at some stage today will feel the same nip in the air promising a bite to come shortly. After all that, after giggling about it yesterday, I realise today that chatting about the weather actually has deeper significance! It actually makes me feel close to you which is my way of connecting before I start talking my head off. It’s actually quite sweet:)
Anyway – wrap up – it’s nippy!
Some of you have missed me I hear! I was quite chuffed to see yesterday that some of you have actually noticed that I’ve been quiet this week! To those of you who sent mail and messages asking whether I was ill or on holiday, I love you dearly, you made me feel needed and necessary:)
I haven’t been sick or on leave, I just didn’t want to chat to you until I had sorted out our supply issues on the chicken, lamb and beef. We have had some challenges with the lamb. We’re going to be trying a new cutting and packaging partner on this shortly, the shelf life was too short on the other packets, too expensive and difficult to freeze. We’re also trying to find a way to bring the pricing down a bit, on some cuts it’s too high but we’re not getting reasonable pricing yet so ironing out that constraint. We will be changing the packs to vac-packs which are much easier to freeze if we don’t sell out on the 5 day shelf life. I’ll keep you up to date but if you order this week, it won’t be in the same packaging as before, it is still the Karoo Meat of Origin lamb but being cut and packaged at a different butcher. Don’t panic, I promise this is still the same lamb!
New stock of Kalahari 100% Grass-Fed beef is coming in on Friday.
We will be open on the public holiday, so if you’re at home, you can still collect or have your stock delivered.
We’ll also have some chicken coming in today from New Harmony Farm – if you missed the article about them click here. I’ve also attached a new article today where Ruth takes us through her challenge of rehabilitating battery chicks into a full chicken life. It so powerfully illustrates how much damage occurs to the soul of a chicken in the conventional system. It also gives us hope, that there are farmers who are prepared to do this differently, we need to support them. See the story below, it’s really beautiful. It made me cry when I first read it. Ruth is a very special lady.
Then there is a recipe for you to try with the pea-shoots. Oh my word, they are so delicious. If you missed last week’s article about their nutritional properties click here. Do yourself a flavour – or favour – or rather – do yourself a favour and taste this flavour – ! – just take one or 2 of the pea shoots before adding them to a salad or dressing and just eat it raw – they literally taste like the freshest pea x 100. It’s so delicious. Drizzle over some olive oil and a good salt and they’re heavenly, you can taste the goodness truly. Then try this warm salad perhaps.
There are some new organic red onions and organic spring onions in. Thank heavens, I have so missed spring onions this winter. In Summer I eat them with almost everything. I definitely feel a lack in the variety of vegetables available this Winter, I’m starting to crave a whole variety of vegetables – and I want spring onions back!
Right I need to dash – oh – one more thing…Mandy’s is doing kefir!!! I know so many of you will be delighted – you’ve been asking me for kefir from grass-fed cows for ages, it’s here. Ok, it’s not exactly here just yet, the first batch is busy fermenting, not quite ready but it’s nearly here..
You seem be loving the Mooberry new cheeses – we’re almost sold out – Sam dashed off there this morning to fetch some more cottage, cream and ricotta for you. It is the first time we have had cheeses like this from grass-fed cows with no nonsense additives, growth hormones and antibiotics in Jozi….another victory for our Jozi Real Food Revolution:)
Right, I’m really going to go now…just one more thing…one of you said yesterday, and I treasured it ‘I feel like we are part of something special’. 🙂
This revolution that we’re all a part of returning soul, soil, healing, nutrition and value back into conscious eating and reviving the humane and sustainable farmer, is sacred territory. I think we are all indeed part of something special. Thank you for being a part of this and shaping it with your food choices supporting farmers that do it properly.
Bless You…have a wonderful day..Debbie..