One of my goals for the year is to start from scratch and learn the best ways to grill steaks. Learning from people who don’t order steaks at restaurants because they would be disappointed with the quality, knowing they can make better. View quoted note →

#ungovernable View quoted note →

Absolutely. Prepare with wisdom, not fear. View quoted note →

This is how we win. If you are in the area around #stl Missouri and you are wanting to be your own source for eggs, consider buying some of our full grown layers. No heat lamps or worrying about baby chicks. These are already laying. View quoted note →

Started with the Black Cherry and Hazelnut. Have the spots laid out for the Black Walnut and White Oak. Planting those after lunch with the wife and kids. View quoted note →

Happened again. Asked a question in the chat, got an answer, went to zap and remembered we weren’t on Nostr.

My native grass seeds also arrived today. Eastern Gamagrass and Big Bluestem. Going to try interspersing some in our pasture as well as some dedicated patches to encourage establishment and overgrazing. Also have some Compass Plant seed I will be mixing in. Incredible root systems to help regenerate the soil. View quoted note →

Big day for planting preparations on the homestead. Ordered plants from the Missouri Department of Conservation. They are all natives and only cost about $1 each. Most excited about the elderberry and white oak.

A great experience picking everything up, sorting and distributing. And wow is the quality good. After eating grass fed grass finished I raised myself, don’t think I could ever go back to buying from the store. View quoted note →

😂 Just funny. View quoted note →

Tomorrow we visit the butcher. Picking up the first cattle that we raised on our land and are selling. Having reached out to just a few friends and family, everything pre-sold in just a few hours. We are very blessed to have this market in our area for grass fed/grass finished beef. Looking forward to sorting through the beef with my family to determine what cuts we have and setting the price per cut.