Cows, Gelato and a Regen Ag workshop.
My new favourite place on the South Coast is Kiama because it is the home of The Pines Farm and The Pines Pantry.
The benefits of cattle in a regenerative landscape.
Cows have been getting a bad wrap for a while now, they belch too much. They are in trouble environmentally for their methane output, and it is being questioned as to how healthy their meat is for those who eat it.
It’s a complicated subject. I like a bit of research and after a deep dive I have come to my own conclusion. Surprise, surprise Regenerative Agriculture produces the lowest greenhouse gasses and produces the healthiest meat for us, the eaters.
I felt that the only accurate way to compare different methods of livestock production was to look at everything that went into the production system, including the growing and fertilising of feed crops.
Grassfed cattle are slower growing and therefore produce more methane per kilogram of meat over their lifetime, but this is offset by the benefits of the entire grass based regenerative agriculture system. In the Regen model, there are no environmental costs of producing corn and grain for feed lots, no pollution from manure, and the positive impact of carbon sequestration on total GHG emissions.
Regenerative agriculture isn’t a new concept; it’s simply reverting to what the land was originally designed to do. It seems progressive, but at its roots, it thrives on concepts that have existed in nature since livestock and grass first met.
The two were designed to work together, not against each other.
Grassfed Beef what you need to know as an eater…
Grass-fed beef is a high-quality protein and red meat that is:
A rich source of all nine essential amino acids, iron, zinc, and vitamin B12 that your body needs for growth and maintenance
High in vitamins A and E, which have many antioxidant properties
Lower in total fat and with more conjugated linoleic acid (CLA) and up to five times more omega-3 fatty acids than grain-fed beef
Made from just one ingredient (beef) and naturally low in sodium
Regenerative Farming Fun Facts
In regenerative farming, cattle are considered an input, not an output as most farmers would consider. You grow grass, and you use cattle to harvest the grass. As they harvest, they trample biomass into thatch to help cover and protect the soil. The nutrients not utilised by the digestive system of the cow are deposited back onto the same land to help feed the soil biology, and in turn, grow more grass.
Seek to use Mother Nature’s principles from the days of the bison. Short-duration, higher-intensity grazing and appropriate rest periods allow the deep perennial roots of a species-diverse landscape to feed the soil microbiome teeming with life, and for plants to more easily recover and grow more forage for the next grazing period
Over the next few weeks…
It’s time to plant your Spring plantings: As some areas of the country may still be a little cool, start your summer veggies such as capsicum seeds, tomato seeds, chilli seeds, and cucumber seeds in warm areas like your windowsills or greenhouse.
If the frost has passed in your area, make sure you get your cucumbers, tomatoes, sweetcorn seeds, melon seeds, and zucchini seeds in the ground for a nice early crop. Whether it’s a blue lake, butterbean, scarlet runner, or even a Borlotti bean, now is a great time to get your favourite bean seeds in the ground.
Remember to plant some coloured magnificence such as sunflower seeds, petunia seeds, zinnia seeds, and even marigold seeds, too. Marigolds are great planted near your vegetables as they can help deter insects and you can also add the petals to salads.
Eaters guide
Over the next few weeks…
Spring has arrived - here is a list of things to look out for…
Fruits
Strawberries, Grapefruit, Lemons, Mandarins: Honey Murcot, Mangoes, Oranges: Blood, Papaya, Papaw, Pineapples, Pomelo, Tangelos
Vegetables
Asian greens, Asparagus, Beans: Broad, Beans: Green, Beetroot, Broccoli, Carrots, Cauliflower, Chillies, Fennel, Garlic, fresh, Globe Artichokes, Kale, Lettuce, Mushrooms, Onions: Spring, Onions: Green (Shallots), Peas: Green, Potatoes, Silverbeet, Spinach
Herbs + Spices
Ginger, coriander, dill, ginger, mint, oregano, parsley, rosemary
Some things I thought you might be interested in...
If you are planning a trip to the South Coast of NSW these holidays make sure you stop at The Pines Pantry in Kiama…
The Pines Pantry is a Farm Shop showcasing local food and artisans doing good stuff
- it’s your one stop shop to stock up on the way through.
The Pines Pantry is located at 26 Collins St, in the historic Terrace Houses in Kiama. Stocking their full range of cheeses, yoghurt and gelato as well as complimentary products from other locals and regenerative small scale producers.
Regenerative workshop at The Pines Farm in November
Nambucca Natural Farms presents Hamish Mackay. Intro to Biodynamics 2 day workshop is highly recommended for all land and soil enthusiasts from backyard/ micro farmers, gardeners to broad acreage land and soil managers.
Biodynamics life force processes will help you produce food of the highest nutritional quality in harmony with Nature. Book your tickets here.
I will be catering, I can’t wait to use vegetables from the garden to create beautiful summer salads to serve with some regeneratively grown beef and The Pines pantry gelato van will be there.
I can’t wait.