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Greetings!
As you may have noticed our update has a real name this month. A huge thank you to everyone who sent us ideas. I was amazed by the response and you had great ideas - we have very clever customers! Congratulations to Malori Clark of Phoenix, AZ. Kurt and I are very pleased with "The Cattle Rattle" but it was hard to pick. We'll be archiving our newsletters on the website thanks to my mom, the webmaster.
Moisture. Be careful what you pray for or you might end up with 30 inches of snow. Many of you know that we had a blizzard in Kansas during the last weekend in March. We had drifts almost 10 feet high in places and were homebound for about three days. I've attached a couple of pictures. Thankfully, all of our cattle survived and we only lost one laying hen to frostbite. The snow and subsequent rains have provided much needed moisture and pastures are really greening up.
New life. Sping is popping out all over. About half of our calves are on the ground and we've had very few problems - calving in April is much easier than January. The first baby was born the day AFTER the blizzard. Chicks arrived last week and are growing quickly. Two chicks even survived show and tell in the 2nd grade AND day care.
Web site. If you have a chance, check out http://www.dalefamilyfarms.com/ We've posted a few new recipes - some Dale Family favorites.
Party. We are excited to host our first Tips and Tastes party (thanks Clarisa for the name!). Good friends in Lindsborg have agreed to be our hosts in May. We're taking a Pampered Chef/Tupperware approach. We'll be sharing samples our beef and poulty and answering questions about how we're raising food on the farm. Please let us know if you're interested in finding out more about hosting your own party.
What's available? We're getting ready to butcher beef the first part of May. Please let us know if you are interested in ordering sides or quarters. We will also have chickens ready on or around May 31, June 13, June 27, July 22 and September 3. We'd be happy to reserve some for you.
We continue to be encouraged by your positive feedback about the good food we're producing.
Blessings!
As you may have noticed our update has a real name this month. A huge thank you to everyone who sent us ideas. I was amazed by the response and you had great ideas - we have very clever customers! Congratulations to Malori Clark of Phoenix, AZ. Kurt and I are very pleased with "The Cattle Rattle" but it was hard to pick. We'll be archiving our newsletters on the website thanks to my mom, the webmaster.
Moisture. Be careful what you pray for or you might end up with 30 inches of snow. Many of you know that we had a blizzard in Kansas during the last weekend in March. We had drifts almost 10 feet high in places and were homebound for about three days. I've attached a couple of pictures. Thankfully, all of our cattle survived and we only lost one laying hen to frostbite. The snow and subsequent rains have provided much needed moisture and pastures are really greening up.
New life. Sping is popping out all over. About half of our calves are on the ground and we've had very few problems - calving in April is much easier than January. The first baby was born the day AFTER the blizzard. Chicks arrived last week and are growing quickly. Two chicks even survived show and tell in the 2nd grade AND day care.
Web site. If you have a chance, check out http://www.dalefamilyfarms.com/ We've posted a few new recipes - some Dale Family favorites.
Party. We are excited to host our first Tips and Tastes party (thanks Clarisa for the name!). Good friends in Lindsborg have agreed to be our hosts in May. We're taking a Pampered Chef/Tupperware approach. We'll be sharing samples our beef and poulty and answering questions about how we're raising food on the farm. Please let us know if you're interested in finding out more about hosting your own party.
What's available? We're getting ready to butcher beef the first part of May. Please let us know if you are interested in ordering sides or quarters. We will also have chickens ready on or around May 31, June 13, June 27, July 22 and September 3. We'd be happy to reserve some for you.
We continue to be encouraged by your positive feedback about the good food we're producing.
Blessings!
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