All the water that will ever be is, right now.
- National Geographic, October 1993
Praise be, we have a well! And not just a dribble of a well, but a deep, high-capacity well that will be connected to water lines in all of our pastures. This is a huge, labor-saving development for our farm.
It's thanks to a conservation grant we received from the Natural Resources Conservation Service, plus the good faith and support of the landowners. The grant is also funding better fences and waterers.
The grantees know that supporting regenerative graziers like us, results in soil conservation, carbon sequestration, and protects surface and ground water.
"What do you do with ground lamb?", has been the frequent question at the farmers market. Burgers, Meatballs, Bolognese, Curry, Kebabs, and this month's featured recipe - Mediterranean Lamb Burgers. Here's your market shopping list -
Water is life,
Tamara Johnson
It's thanks to a conservation grant we received from the Natural Resources Conservation Service, plus the good faith and support of the landowners. The grant is also funding better fences and waterers.
The grantees know that supporting regenerative graziers like us, results in soil conservation, carbon sequestration, and protects surface and ground water.
"What do you do with ground lamb?", has been the frequent question at the farmers market. Burgers, Meatballs, Bolognese, Curry, Kebabs, and this month's featured recipe - Mediterranean Lamb Burgers. Here's your market shopping list -
- Herbs & Veg from your favorite produce farmers
- Hummus from Adelle Foods
- Cheese from LoveTree Farmstead
- & Ground Lamb from yours truly
Water is life,
Tamara Johnson
Mediterranean Lamb Bowls
Author: Meghan McMorrow | Fox and Briar
