Chef Paul Lewis

State of the Farm

October saw some nice rain at 2.6 inches and although that was not up to the month’s 7 year average, it was enough to germinate some rye, oat and clover seed. So we are seeing the first signs of what we hope will be a bountiful winter pasture crop. What we have to avoid is prolonged periods of dryness and above average temperatures, which happens to be what we have had the last week prior to this month’s delivery. Can’t stand too much of that or the winter grasses will die young. It is comforting to remember that November of 2011 marked the start of a really nice fall/winter rain season. We’re hoping to see a repeat of that this year. We’ll let you know how it’s going in the December letter.

On the beef issue, we should be past our scarcity starting this month. It has been great to watch how quickly the steers have reacted to below-90 weather, a bit of cloudiness and a little refreshing rain. Immediately started putting on weight. Whoo-hoo! It has been tough to watch them struggle through this hot dry summer.

We were Outstanding In The Field.

We hosted our 5th consecutive OITF happening Sunday, October 28th. We know many of you recognize this event because you have attended, including this year. For those of you that have not heard of it, it is the darndest traveling food extravaganza you have ever seen. Instead of bringing the farm to your table, OITF founder Jim Denevan decided to reverse the trip, bringing the eaters to the farms where their food originates. There they eat the food with nothing between the soil and the sky except the diners and their table. In this case, the white cloth dining table is set for 200 eaters in our high hill pasture. In addition to our pork and beef, 10 other local producers brought vegetables, fruits, eggs, poultry and wine. All of it is either cooked right there on the farm or at least is finished there. Cullen’s Executive Chef Paul Lewis and his many sous chefs started roasting our 200 pound pig at 3 a.m. and were finishing it as the guests were arriving at 2 p.m. The aroma of pork cooking over pecan wood was a great way to welcome our guests.  It was a 5 course feast that finished with Chef Paul’s version of pineapple-upside down cake (except he used locally-grown Meyer lemons) as the sun set with a simultaneous rising of the full moon. We once again set the attendance record for the nation, number 1 out of some 87 such events across the United States. Texans are like that. We like our farms, ranches and the big blue sky of the Lone Star state. Yippee Yie Yoe Kieyay!