The pastures of winter provide their own specific challenges to successful grass farming, but a year round grass diet is the only way to capture that amazing flavor in our ground beef.
By Forrest Pritchard|2012-03-15T20:44:56-04:00March 15th, 2012|0 Comments
About the Author: Forrest Pritchard
Forrest Pritchard is a full-time sustainable farmer and New York Times bestselling author, holding a BA in English and a BS in Geology from William & Mary. Smith Meadows, his farm, was one of the first “grass finished” operations in the country, and has sold at leading farmers’ markets in the Washington DC area for two decades. Pritchard's books have received starred reviews from The Washington Post, Publishers Weekly, Library Journal, NPR, and more.
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