The Phone Call That Made My Day
 |
🛒 To Shop the Market: simply select [Shop the Market] above or click here: Pick up your order at the farm store or select delivery on orders of $100 or more within 50 miles of the farm. Delivery is typically on a Wednesday. 📞 To call the farm: 214-226-0466 💬 To Contact Us by Text : 469-431-5044 🧺 Farm Pickup Hours Mon-Sat: 10AM – 7PM Sun: 2PM – 7PM (Milk P.U. Wed: 3-7PM) 🌻🐓 Visit the Farm, Market, Lounge & Cafe Thurs-Sat: 10AM –7PM Sun: 2 – 7PM |
Note about contacting us: We are a working farm. I carry a simple flip phone because it keeps distractions to a minimum and is easy to replace if it gets lost in the pasture. For texting, I use Google Voice, so I typically only see text messages when I'm at my computer. For those reasons, I may not answer immediately; however, I will call back missed calls and text back messages as soon as I get back to the office/computer. The best way to find me is to come to the farm; otherwise, hang tight, I will respond in time. Thanks for your patience.
Market News
I received a phone call that left me feeling super excited and accomplished last Saturday. It was my neighbor, an 80-plus-year-old man who has lived in this area much longer than I have. He is very much a local and has the accent.
Him: "Well, hiya, Sandra. Are you raising bobwhite quail?”
Me: "No, sir, I am not.”
Him: "Well, Sandra, you aren't going to believe this. I just spotted a bobwhite outside our window in our pasture.”
Me: "Yes, sir, I do believe it. I have just started hearing the whip-poor-wills about a year ago, so it does not surprise me that you would see a bobwhite.”
Him: "Well, Sandra, I was surprised because I have not seen a bobwhite in 20 years.”
Me: "Yes, sir, it is quite a phenomenon. Something farmers have discovered is that when you farm regeneratively, using practices like no-till and rotational grazing, the ground-nesting birds begin to come back.”
Him: "That is fantastic. You taught me something I didn't know. I am so happy. Thank you very much.”
When I hung up, I was amazed. This conversation was almost exactly like one described in the documentary Roots So Deep (You Can See the Devil Down There) by Carbon Cowboys. Problem… Solution… Connection to the Land
I just wrote about that documentary recently, but this conversation with my neighbor made it worth mentioning again.
There is one scene where two neighboring farmers are talking about their land. One says he misses hearing the familiar call of the bobwhite quail. The other explains that he hears and sees them all the time on his farm. The first neighbor is astonished, and the second neighbor explains that after years of regenerative farming, the birds had simply begun returning on their own as the land healed.
I remember watching that scene and quietly thinking…. If only that could happen here.
And after the phone call from my neighbor, I realized it did happen!
I can't honestly say why the bobwhite returned. I do know I have been trying for a little over a decade now to help our land heal, and I have felt very defeated at times. But the sounds of the whip-poor-wills we’ve begun to hear each evening, and now the phone call from my neighbor, really keep me going and encouraged.
💡𝓓𝓲𝓭 𝓨𝓸𝓾 𝓚𝓷𝓸𝔀… Regenerative farming has nothing to do with farming profits. In fact, the animals used in regenerative farming are on those farms mainly as helpers, and the harvests produced are simply a perk for the farmer. Regenerative farming is first and foremost about being good stewards of the land and creating the kind of place where life has the opportunity to flourish. Roughly 40% of America's land is farmland. Yet only a small fraction (less than 5%)of those farms are managed using a truly regenerative, whole-farm approach focused on restoring soil health, biodiversity, and wildlife habitat.
That is what we are doing here. Our first goal in farming is to restore the land. And, sometimes the first sign of that isn't something spectacular. Sometimes it's simply the evening song of a whip-poor-will.
And sometimes, after nearly twenty years of silence, it's the unexpected return of a little bobwhite quail.
Whether that one bird was passing through or the beginning of something more, I don't know.
But I do know this.
For just a moment, it reminded me that when we care for the land, there is always hope that nature may answer back.
Much to do, but I will most always make time for a face-to-face visit.
To know the farm / us, it is best to come in person. Remember, God is good!
Take care!
Sandra
Featured Products:
Green Family Farms has just restocked its beef! A few newsletters back, I wrote about the "pink slime" commonly added to commercial ground beef. Now let me tell you something else... The beef raised here at Green Family Farms is not your typical commercial beef. Our cattle are of Bos indicus genetics, the same type of cattle commonly raised throughout Brazil, Argentina, and much of South America. These cattle are known for thriving in warm climates and producing flavorful beef that is often used in classic dishes like fajitas and in many Brazilian-style steakhouses. If you've ever enjoyed the rich flavor of beef carved tableside at a Brazilian steakhouse, you've already experienced why this style of beef is so highly prized. We invite you to taste the difference for yourself.
In addition to what we grow on Green Family Farms, you can now find mushrooms, salsa and jams and jellies. And, we have also added some value added products as well: whipped tallow (for your skin), and rendered tallow, lard and schmalz for cooking as well as all natural fly spray and cleaner, to name a few.
Want raw cow’s milk? We are also picking up milk from a licensed dairy in Farmersville. Java had her baby and her milk is wonderful but she can’t supply everyone. On occasion, I will be able to offer some of Java’s milk too - for that, shop the market for “herd shares” instead of “milk”.
Farm To Door:
If you can’t make time to come pick up your order, we will bring it to you. It must be a minimum purchase of $100 - just make sure to give us a day’s notice and note “delivery” in the comments when you place your order.
Farm Lounge:
Check out our calendar of events if you want to come and hang out, connect and gather with others at the farm. You can come to one of our existing events or, sign up to be part of us and create your own event. All are welcome!
Calendar of Events: for Flag on the farm:
Dining at The Lounge Café
Did you know… you can have breakfast, lunch or dinner here too! If you plan to dine in The Lounge Café, we kindly ask that you give us at least one hour's notice, and a day's notice is even better whenever possible. Just text 469-431-5044 and we will text back with a confirmation and a menu for the day.
Unlike a traditional restaurant, our menu is built around what is fresh and available. We proudly serve food grown and raised on Green Family Farms, products offered in our farm store, and the best locally produced ingredients we can find from other farmers' market.
This is not a café supplied by large commercial food distributors. Our goal is to offer a true farm-to-table experience that reflects the seasons and supports local agriculture.
You're also welcome to bring your own food if you prefer. Whether you're enjoying one of our meals or simply relaxing with your own lunch, we hope you'll feel at home and enjoy the peaceful atmosphere of the farm.
Recipes:
Share your recipes with us on the Recipes tab of this site. We’d all love to know how you prepare your Locally Grown products so we can try it too.
I hear it all the time: “do you get enough protein?” Well here’s a recipe for lamb you can quickly cook up in the morning and serve with eggs. It makes a delicious protein packed breakfast - one of our favorites!
Pan Seared Lamb Steak
🐑 Did You Know? Lamb Isn't Just Another Red Meat
In fact, lamb is one of the most nutrient-dense meats you can eat. It is naturally rich in high-quality protein, vitamin B12, zinc, and highly absorbable iron. It is also one of the richest natural sources of CLA (conjugated linoleic acid), a beneficial fat found in grazing animals that has been studied for its role in supporting healthy body composition, immune function, and normal inflammatory responses. When lamb is pasture-raised, it also contains beneficial omega-3 fatty acids and antioxidants that come from a grass-based diet.
Here's another thing many people don't know...
Much of the lamb found in grocery stores doesn't come from sheep raised specifically for meat. A significant portion comes from flocks that are managed primarily for wool or dairy production before entering the meat market. Those animals can develop a strong off flavor that many people associate with lamb and; therefore, many people refrain from eating lamb. The main contributing factor to that flavor is lanolin, the natural oil produced by wool sheep. Our sheep do not have that taste. And believe me, I know it well because the first time I tried lamb, it was from the grocery store. I actually had to throw it away - I simply couldn't bring myself to eat it after the smell it produced from cooking it.
We raise hair sheep, not wool sheep. Hair sheep naturally shed their coats each year instead of producing wool, so they don't produce lanolin the way wool breeds do. Combined with a pasture-based diet and careful handling, the result is a remarkably mild, clean flavor.
Over the years, we've served many meals consisting of lamb to our farm visitors. More than once, someone has taken a bite and commented,
"That may be the best steak I've ever had!” They were convinced they were eating beef.
Then I'd smile and say, "Actually... that's lamb."
The surprise on their faces never gets old.
Sometimes people think they don't like lamb when, in reality, they've simply never tasted mild, pasture-raised hair sheep lamb.
Come on over to the farm lounge sometime for some lamb steak and eggs - just give us a day’s notice - we are more than happy for you to be our guest and try something delicious!
👩🍳 Need a Recipe? \ If you want to know how to cook something not listed, just message us and we will add it along with tips we’ve learned over the years of harvesting and preparing farm fresh foods.