The Yarn by The Free Range Butcher

We’re for the Bush Appeal

Written by Ben Clinch on March 31, 2014. Posted in Farming and Agriculture, Newsletter. Leave a Comment

Northern NSW Farmers are facing some of the toughest climatic conditions for over 60 years. To their credit they have been preparing and managing through this drought for more than 12 months. But it is tough. 86% of farmers are hand feeding livestock. A quarter of farmers have run out of their own water supplies....

Meet our Market Manager – Christel

Written by Alison Clinch on March 31, 2014. Posted in Farmers Markets, Newsletter. Leave a Comment

Last month we spoke about our Head Butcher Mickwho works hard behind the scenes to bring you our wonderful meat. This month we’d like to introduce you to one of our Market Managers, Christel. Always wearing a smile, you will see Christel working tirelessly at our weekend markets, up in the early hours of the morning...

Life Saving Rain

Written by Ben Clinch on March 31, 2014. Posted in Farming and Agriculture, Newsletter. Leave a Comment

It’s just before 7am, the rain clouds are leaving us, retracting to the north. The big grey clouds block the sun’s first rays and you can smell the wet earth. Over seven inches or 175mm have fallen in the last six days, nice steady rain, no heavy showers for run off, just the good soaking rain we so desperately...

A Pleasure Doing Business With You

Written by Alison Clinch on March 3, 2014. Posted in Miscellaneous. Leave a Comment

Our little family was recently interviewed by The Daily Telegraph for an article about couples who work together.

Recipe: Pork Cutlets with Peach Chutney

Written by Alison Clinch on February 26, 2014. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

With Summer almost over here’s a recipe to make the most of our beautiful summer peaches with this wonderful peach chutney to accompany our pasture fed free range pork. Serves 4. Ingredients: 2 medium peaches peeled, pitted, and chopped One 3-inch piece fresh ginger, peeled and cut into 4 thick pieces 1 large...

One Day Closer to Good Rain

Written by Ben Clinch on February 26, 2014. Posted in Animal Welfare, Farming and Agriculture, Newsletter. 1 Comment

Despite the rain last week the drought tightens its grip on a fair part of Eastern Australia, and we are feeling the pinch on the farm as well, with over half our country now eaten out and the rest is under pressure from the remaining animals. We are selling what we can at the moment as the market for unfinished stock,...

We’re back!

Written by Ben Clinch on January 16, 2014. Posted in Farming and Agriculture, Newsletter. 2 Comments

We’re back! Although it was slower at first, we are now in full swing and I’m ever so slowly getting the body clock back in to the early starts. We had a great break as I’m sure you all did too, great times with loved ones…until they overstay their welcome, hello to our family in Toukley and NZ!…....

Recipe: BBQ Pumpkin Salad

Written by Alison Clinch on January 15, 2014. Posted in Recipes. Leave a Comment

I’ve made this salad many times, and I love it! It’s a great one to do when you’re already cooking some meat on the BBQ, and it makes a great accompaniment to our BBQ Butterflied Leg of Lamb recipe. Ingredients: 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced 1/4...

Recipe: Ham, Leek & Rocket Fritatta

Written by Alison Clinch on December 23, 2013. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

In the unlikely event that you’ve got leftover ham, this is a nice idea for a lazy Boxing Day lunch. Ingredients: 1/3 cup olive oil 1 leek, white part only, thickly sliced 8 eggs, lightly whisked 1/2 cup (125ml) cream 1/2 cup (40g) finely grated parmesan 100g gruyere cheese, cut into small cubes (can substitute...

Counting down to Christmas with Uncle Michael

Written by Ben Clinch on December 18, 2013. Posted in Free Range Pasture Fed Pork, Newsletter. Leave a Comment

We can now count the number of sleeps until Christmas on both hands… well, except for my Uncle Michael who lost a couple of digits in an accident a few years back… but he’ll be on the same the page as us in a day or two! This week has been quite manic. Our butchers have been putting in some big hours to get orders packed...

A Pleasure Doing Business With You

Recipe: BBQ Pumpkin Salad

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