A dream come true

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This newsletter will be short but very sweet because, along with the arrival of some Autumn geese and some very fabulous marinated pork scotch, today we welcome A Dream Come True.

ALLYN RIVER GALLOWAY BEEF
Ladies and Gentlemen, we're very excited to introduce Valentyna Jurkiw and Adrian Honnery's pasture-raised Allyn River Galloway Beef. For the last ten years we've listened to our friend Valentyna talk longingly about owning a farm and growing her own animals, we've watched her work tirelessly in pursuit of her goal and we've talked at length about how lovely it would be to one day sell the animals she reared. Now, finally, she and Adrian have turned their dream into a reality and we couldn't be more pleased and proud to be offering you this excellent beef.
Please email us now if you'd like to order some.

The farm is nestled on the Allyn River at the top of the valley, just below Barrington Tops, north of Newcastle. Mr Bone was there in October last year and was totally smitten by the dramatic landscape, the gorgeous Galloways, Adrian and Valentyna's passionate and forensic commitment to restoring the property and allowing the cattle to live as freely as possible and Valentyna's excellent cooking, which was apparently a highlight of the visit. I cannot wait to see it all for myself.

This first delivery of Galloway steers (and the batch that we'll receive next week) are three year olds that have lived at the farm for the last two years and hung for three weeks in our cool room. We've often extolled the virtues of older animals in this newsletter - slower growing genetics and more mature animals produce better outcomes all round from animal welfare and environmental impact through to deeper flavour profile. Most retail beef is between 12 and 18 months old which doesn't compare in any way to beef from an animal that has lived at least twice as long.

Diet is also a critical factor and it's important to understand that an animal that's been 'grass-fed' isn't necessarily the same as one that's been rotated across fresh pastures for the course of it's life, giving it access to a diverse range of different plants from which to select. Adrian was keen to describe his Galloways' recent menu.

'In addition to the usual suspects of naturalised summer Kikuyu, Paspalum dilatatum and Setaria pumila (Pale pigeon grass), the boys most recently were on the following endemic summer species:

Casuarina cunninghamiana (River she-oak) (they love the leaves);
Commelina cyan (Trad, or Native wandering creeper);
Cynodon dactylon (Common couch) (although some say this is an introduced species);
Microlaena stipoides (Weeping grass); and
Paspalum orbiculare (Ditch millet).

They would have also nipped at many other species (in the Galloway fashion) but these would not have formed a material part of their diet and would not impact much on their flavour. But hopefully their drinking water over spring and summer being only river water has a substantive impact on their flavour.'

So far, we've only tried a snippet of sirloin but it was as sweet and herbal as you'd expect and the fat was lovely and yellow. The Allyn River Galloway has been running out the door but we do have some ribeye, sirloin, osso buco, minute steaks and topside left.
Please email us now if you'd like to order some.
If you miss out this time, we're getting some more next week and it will be ready for you in about a month. Here are some more photos of the gorgeous Galloways and their farmers.

CLEVER PANTS CHRISTMAS VOUCHERS
By the way, were you one of the clever people who got your order in early and earned a $20.00 'Clever Pants' voucher to spend at Feather and Bone? If so, please note that your voucher expires on 31 March 2019.
You won't feel so clever if you miss out on saving $20.00...

SIFT PRODUCE
SEASONAL FRUIT & VEGETABLES
Saturday 16th: 8.00 am til sold out.
'it’s that typically lovely time of year. when summer days and nights still linger, but the sense of autumn is on the rise. in produce terms it’s just the same - those last sweet tomatoes and cooling cucumbers cross paths with pumpkins, quince, pomegranates and pears.'

AUTUMN EMDEN-CROSS PASTURED GEESE
2016 and 2017 Delicious Produce Award-winning geese.
Available on Thursday 14 March ~ expected weights app 2.7 - 3.0 kg.
Order yours now!
Finally, it's goose season. Geese lay eggs in spring and take about six months to grow, so by March they're usually ready for dinner. This year, however, the drought caused the geese to lay late which means these first Autumn geese are a little smaller than usual.
Our Emden-cross breed geese come from U Goose near Guyra, New England, NSW where they are hatched and raised and slaughtered, all on farm. They are antibiotic and hormone-free and are fully free ranging on chemical-free pasture. We first visited U Goose in October 2015 and it's a very impressive operation. Herb and Lucy Mackenzie are on a mission to bring goose to all our tables and it's an excellent product.
Order yours now!

MARINATED PORK SCOTCH
Pork scotch (neck) is right up there with the best and the combination of the sweet and salty marinade with the richness of the pork is really good. Roast, grill or barbecue (don't overcook) and serve with rice and stir-fried seasonal vegetables and plenty of fresh chilli.
Available online or at the butchery.

ROASTED TOMATO, BASIL & ONION SAUCE
Made with organic tomatoes, onions, basil and garlic and Karrabool extra virgin olive oil. Instead of blanching the tomatoes, we roast them with the onions, oil, garlic and salt and pepper. This gives the sauce a richer flavour. Serve with meatballs or eggs or soups or casseroles or simply toss through pasta with loads of parmesan, extra fresh basil and a drizzle of chilli oil.
Available online or at the butchery.

FARM DAY OUT: Australian Food Sovereignty fundraiser
17 March, Jonai Farm, Eganstown, VIC
Great people, food and music
Get tickets here
'...Raise funds for our work supporting Australia's small-scale and regenerative farmers... Set among rolling hills, home to some of the world's happiest piggies ... MC'd by Costa Georgiadis... you're supporting the community that feeds you!'

A BONE TO PICK

View skulls here.
Inspired by traditional Dutch Delft pottery and hand painted by artist Henrietta Farrelly-Barnett, we love these cow, horse, wombat and wallaby skulls. Prices range from $650 to $150. Ask to see them at the butchery.

CHEW THE FAT Read our blog for stories from the farms, produce and event news, ruminations on value and trust, a few dodgy jokes and the occasional rant about food labelling. Sometimes we talk about our pets - chickens, children, dog.

NEW BUTCHERY HOURS!

We've changed our weekday hours and our new opening times are as follows.
Tuesday to Friday: 10.00 am ~ 5.00 pm
Saturday (no change): 8.00 am ~ 4.00 pm
Parking
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. If there's no room in front of our place, hang five because a space will come up pretty soon. Alternatively, please park on the street just outside the front gate. We and our neighbours thank you for your consideration.

SHOP ONLINE FOR PICK UP OR DELIVERY
Pick up: order by close of business.
Delivery: order by 12.00 the day before.
Check out where we go and on which day.

FEATHER AND BONE BUTCHERY
Pick up an order or browse.
Open Tuesday - Saturday:
8.00 am - 4.00 pm
8/10-14 Lilian Fowler Place
Marrickville, NSW 2204

CONTACT US
(02) 9818 2717
orders@featherandbone.com.au

SIFT PRODUCE:
FRESH FRUIT AND VEGETABLES
Order a box: pick up on Saturdays
Produce stall: every 2nd Saturday