Posts

Image
 To all are friends from Viresco Farm, It has been quite a year with may trials at a personal, national, and international level.  However; it has also been a year of blessings, with love, help, and support coming from may unexpected places.  We would like to thank all of you for continuing to care for us and the success of Viresco Farm.  We will continue to work to bring all of you the best beef possible in the years to come and with Grace we will continue to grow.  We are starting this year with two new furry family members, Leia, and Sampson. (4 months and 40 Lbs)   They have been learning their new job by helping to take care of our bottle calf, Eleanor.   But soon they will be tending to the new calves that we are expecting in 2021.   With all this talk of beef, I need to remind you that we still have a large stock of pork available on the website and bones for making soup in this cold season.  So, to tempt your taste buds I will share some more recipes that we enjoy here at the f
I am happy to announce that today we have regained access to the Viresco Farm website/domain.  While it took a foot of snow and below freezing temperatures, the task is now done.  We are back online, and the timing could not be better.   With the onset of colder weather it is time to break out the soup pots and start making broth and we are here to help you.  While we are no longer producing meat chickens we still have a large supply of our stew pack along with chicken feet, chicken backs and beef bones for the best bone broths.  Here is a recipe from Auguste Escoffier to get you started with a chicken stock.   1 whole free-range chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones and wings.   gizzards from one chicken (optional) feet from the chicken (optional). (we recommend) 4 quarts cold filtered water 2 tablespoons vinegar (helps to get the calcium into the broth)   1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery sticks,

Farm Report - January 2020

Image
Orders Keep Flowing In Farm-to-table delivery is growing The year 2020 is off to a great start here on the farm, and we have YOU to thank for spreading the word about our pasture-to-porch proteinaceous products! As a reminder, new customers get a 10% discount plus free delivery on their first online order. If you refer a friend or family member, have them put REFERRAL in the code section at checkout. Ask them to list your name in the comment box and we will send you a code for a discount on your next order.

Home Delivery - Farm to Table Just Got Easier

Image
Our new Farm-to-Porch delivery service starts this week. Add local, pastured beef, pork, and chicken to the list of things that you can order online and have delivered to your home. Here are the basics of our new delivery service. Schedule: El Paso County - 1st and 3rd Mondays Fremont & Pueblo Counties - 2nd and 4th Mondays (No deliveries will be scheduled on 5th Mondays.) Fees: $5.00 for orders up to $49.99. $2.50 for orders between $50.00 and $99.99. Free delivery for order of $100 or more. Egg-only orders - $1.00 per dozen fee, up to a maximum of $5.00. The Process: Go to the Place Order page on this site. Complete your online order (at least 48 hours before you delivery date). You will receive an email with your invoice. You may pay online or with your delivery. On the date of delivery, leave a cooler on your front porch (or other convenient location). If you did not pay for your order online, you may leave payment in your cooler. (If you do n

Falling Prices on Chickens and Eggs!

Image
I was watching a documentary the other day about a woman who has developed a new method of purifying water by lining a water container with a liquid that contains live bacteria. The bacteria work to clean the water in the container, ultimately rendering the water drinkable. A visit to India, where she witnessed many people in abject poverty carrying absolutely filthy drinking water home to their families, inspired her to develop this new approach to water purification. As you might guess, sickness and disease are rampant in these areas, so clean water is essential to life. This woman had a great idea, but I could not help but think: Why not just clean up the water? Of course my naivete quickly gave way to the realization: Of course, it will take years of coordinated effort by local leaders, citizens, business interests, etc. to clean up the polluted waters. Thus, there is a need for clean water now while the wheels of change and improvement move slowly forward. There are simil

Meet Our New Bovine Babies!

Image
Our New Celtic Beauties (Technically a Scottish breed, we generally give Irish names to the girls.) Maureen, born March 14  Maoliosa ( male-eessa , much like Melissa), born April 19. Yet-to-be-named (pending gender ID), born April 23.

Keep Your Carcass!

Image
Happy Thanksgiving! I think that it is wonderful that we have set aside a day to give thanks for all that we have - in spite of the whiplash-inducing change of gears we experience on Black Friday. I want to offer a reminder, though, to not waste the wonderful leftover turkey carcass. The guys over at Kettle & Fire, the makers of packaged bone broth, have a simple recipe for making your own turkey bone broth from your leftover bird. Click HERE for a link to their recipe. And from all of us at the farm, we are so thankful for getting to know some wonderful new people this year. You are so much more to us than customers. Mike Adams, Farmer Viresco Farm