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"We are feeding and raising our animals well so our neighbors can be fed well."
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Starting to Feel the Feeling
By Del Ficke
 

Spring this year feels different, feels better.
   
I generally head out fairly early to get a jump on the day.  Upon opening the door, I always look up to see if there are any stars and give God a thank you for allowing me to have the chance to start another day.

I am appreciating the sights, sounds, and smells of spring again that I remember from my childhood.  Many of those sensory experiences on the farm have been there all along and I wasn’t taking the time to notice.  Others, I am certain left for a better place, an environment that allowed them to flourish – an environment I was not providing them because the way I was farming had lost touch with the soil and all the species therein and above.

 

One thing that always sticks out at daybreak is the sound of various birds, all singing at the same time, enjoying how this farm is taking a step back in time in order to move forward.  Among my other first stops as the sun rises, are the grass and cover crop areas where we pair out cows and newborn calves. 

The land is heading in the right direction for regeneration.  In that process, there are still what I used to call “weeds” coming through, like the purple-flowering Henbit plant that is actually extremely beautiful and very beneficial to cows.

 

I read somewhere that the earth beneath our feet is not intended to be an uncovered, “nudist colony.”  If we leave it bare, “weeds” will come in to cover and protect the soil.  Yes, God had it balanced, man messed it up, and now man needs to work with nature, not against it, to do what's right.
 

Any success we have at Ficke Cattle Company lies in the sights, sounds, and smells of our experiences here, provided by Our Maker.  I would encourage you to just take a few minutes from time to time at your own places in the world.  You will be able to gauge where you are at and if you can't, just look up at the stars – Our Creator has it all figured out for us, just ask.  By the grace of God, I am glad I finally did and I am doubly glad to have God next to me as I continue to try and change. 
 

I can honestly tell you I feel better about the direction we’re going now, a lot better in fact.
  
The Graze Master Cattle Herd, Hendl's Graze Master Chickens and now our Graze Master Hogs (and of course the rest of the Ficke family) all hope you can join us for fun on the farm on Saturday, May 6 and throughout the summer every Saturday through August 26.   Thank you so much.

 

See you there!



 
Please Join us May 6!
Saturday, May 6 kicks off Graze Master Saturdays at the farm
 

The baby calves are enjoying new life on the farm!

The Ficke Cattle Company – Graze Master Genetics® family invites the community to the Grand Opening of our Summer Graze Master Farm Market Series on May 6, 2017.

When:  Saturday, May 6
Time:  9 a.m. to 2 p.m. (We will begin serving a come and go lunch at 11 a.m.)


Hayrack rides will be held from 11 a.m. to noon and then 1 to 2 p.m.

Our summer schedule after May 6 is every Saturday through August 26 from 9 a.m. to noon.  Throughout these Saturdays, we will have seasonal vegetables, the Hendl family’s Graze Master Chickens (ready mid-June), the items listed above and other items as well. 

Items at the market will include: 


Graze Master ground beef makes great burgers.
 

Graze Master ground beef, steaks, roasts and a host of other cuts (raised by Ficke Family Tradition on forage and grass with a small ration of non-GMO milo)


Farm fresh eggs

Cinnamon rolls and baked goods


Repurposed barn wood and tin coat rack by Matt Hendl.

Matt Hendl handcrafted wooden cheese boards, cutting boards, furniture and other woodworking items


Garden signs made by H&F Metalworks

Custom-made signs, American flag metalwork and other artistic pieces by H&F Metalworks designers, Austin Ficke and Corey Hartman

Women and girls' LuLa Roe clothing by Emely Hendl

 
Graze Master orders and delivery:
 

We also take meat orders anytime and can deliver to Seward, Pleasant Dale and Milford.  (Custom deliveries are available).  Call Del Ficke at (402) 499-0329.  We sell individual beef cuts and quarters, halves and wholes.    
 
 
We will be taking orders starting May 6 for Hendl's Graze Master Chickens that will be ready mid-June.  You can also email Matt and Emely Hendl at hendlmt@gmail.com and they will contact you right away with any questions you may have.   
 
Tours:
We are also offering scheduled tours of our holistic farm location throughout the entire week and weekends by appointment.  Groups with under five people visiting are free.  Groups with five or more visitors are $5/person. Please call Del at (402) 499-0329 to set up a tour. 

On May 6, register to win a Graze Master Beef basket at Ficke Cattle Company.  You must register at the farm to win between 9 a.m. and 2 p.m. The basket includes one sirloin tip roast and five, one-pound ground beef packages. 

Graze Master Mother's Day Recipes
(So easy dad could make them)


Mother's Day is just around the bend!  In honor of all the mothers out there we are sharing two, simple, Graze Master recipes to share with your families. 
 

Graze Master Round Roast
 
Graze Master Round Roast prepared by Brenda Ficke.

This recipe calls for a three to four pound Graze Master Round Roast.
 
Rub Directions: Combine the following ingredients together to make a paste, spread on roast and let set for an hour at room temperature.
 
One tablespoon of olive oil
Two teaspoons of salt
One teaspoon of pepper
½ teaspoon of dried thyme
Four cloves of fresh, minced garlic
 
Preheat oven to 500 degrees.  On a baking sheet, place two sheets of foil large enough to cover roast, put roast on foil and place in oven uncovered for six minutes per pound.
 
Remove the roast from the oven and fold up foil so it wraps roast.  Reduce the oven temp to 170 degrees and place back into oven and roast for one hour.  After that, check the center of the meat with a meat thermometer, (120 to 125 degrees for rare), (130 to 140 degrees for medium rare) and (140 to 150 degrees) for medium.  When finished to desired temperature, remove the roast and set on cutting board to rest.
 
Place drippings, a half cup of red wine and a half cup of beef broth into a saucepan.  Bring to a boil, then simmer to reduce to a quarter inch.  Slowly whisk in two tablespoons of butter in small chunks, one at a time, and add salt and pepper to taste.
 
Cut into half-inch slices and serve with sauce over the top.



Brenda and Emily Ficke.
 
 
Lemon Hendl Chicken and Asparagus


Recipe prepared by Emely Hendl.
 
Ingredients:
Four chicken breasts, boneless and skinless. 
¼ cup flour
Two tablespoons of olive oil
¾ teaspoon of seas salt plus more for seasoning
½ teaspoon of ground, black pepper plus more for seasoning
One pound of asparagus stalks with the ends trimmed and then cut in half
Two cloves of crushed garlic
Three tablespoons of fresh lemon juice
½ zest of lemon
One tablespoon of Dijon mustard
One cup of chicken stock
One tablespoon of fresh parsley roughly chopped + more garnishing

Instructions:
Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness.  This will help the chicken cook evenly and make for more tender chicken.  If your breasts are extra thick, you can also cut/slice them in half.

In a large skillet, add one tablespoon of olive oil and bring to a medium high heat.  When the oil is hot, add the chicken to the skillet and cook each side for about five minutes or until golden and cooked through.  Once cooked, remove the chicken and place on a paper towel-lined plate.  Set aside while you cook the asparagus. 

Add the remaining one tablespoon of olive oil in the skillet.  Add the asparagus stalks and saute’ for a minute.  Add the garlic and saute’ another minute longer until fragrant. 

In a small bowl or cup, whisk together the lemon juice and mustard until fully mixed.  Pour into the skillet with the asparagus along with the chicken stock and the zest.  Bring the liquid to a boil and then reduce down to a simmer.  Cover and let cook another three to four minutes or until the asparagus is tender. 

Stir in the parsley and then add the chicken back to the pan and rotate the breasts to coat in the liquids.  Taste the sauce and season with more salt and pepper as needed.

Serves four.

 

Emely and Annika Hendl
.
We are excited to host lunch and a tour for this event on June 22.  To register for this event, please contact the Center for Rural Affairs at the web address in the picture above or call them at (402) 687-2100.  If you know any veterans or any farmers interested in attending, please share with your contacts.  Thank you!

Thank You!

Thank you so much for reading and sharing in our excitement.  We cannot wait to see you on the farm this summer. 
 
"In every community, there is work to be done.  In every nation, there are wounds to heal.  In every heart, there is the power to do it." 
Marianne Williamson
 
No electronic or mechanical reproduction of The Liberator is permitted without direct consent of the author, Ficke Cattle Company.  Contact (402) 499-0329 or fickecattle@outlook.com.  Thank you so much for reading. 

Copyright © Ficke Cattle Company - Graze Master Genetics, All rights reserved.


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Ficke Cattle Company - Graze Master Genetics · Ficke Cattle Company · 873 182nd Road · Pleasant Dale, NE 68423 · USA

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