November 2008
We are now settled into our winter routines at Wark, with the morning and eveing rounds getting closer and closer as the days shorten. Mud also has arrived with gusto and barring a few frosty spells may well be here until the spring day.
On the animal front, we have finished calving now, barring one late cow, and the herd are all looking very fluffy in their full winter coats. Observant visitors to the farm may have noticed more black sheep around as we have increased our breeding flock significantly for the coming year, to make better use of the grass. Having been very pleased with the Hebrideans so far, for their thriftyness and productivity not to mention the meat quality, we have stuck with the breed for the expansion.
We are back to the full compliment of meats this month, with the full range of beef on the menu (although no bones, sorry) alongside pork, lamb, venison and poultry. For a little change this month and in response to some requests, we also have an offering of oven ready pheasants and pheasant breast fillets. These are from the same source as our venison. For those new to cooking pheasant, it is a white meat with similar cooking properties to chicken, although with less fat in the meat and a more defined flavour, although we shall not be maturing them for a strong gamey flavour.
The open days this month are Thursday 27th, Friday 28th & Saturday 29th November and we are open at the farm from 10:00am - 4:30pm each day.
Looking forward to December, we continue to take Christmas orders, particularly for geese and gammons, but also for any of our standard range of products. Orders can be made via the Christmas order form on the how to order page. We shall also be attending farmers markets in Inverurie on the 13th December and Banchory on the 20th December.
