M.A.M.A. Ranch Newsletter

November 5, 2018
We are waiting on Daisy to calve. She is due the 10th but she delivered her last baby (Buttercup!) early so we will see. After she delivers it will be a few days for colostrum to finish before the milk starts flowing. I'll send out herdshare contracts as soon as those are finalized to those who expressed interest. I was hoping they would be completed last week, but the lawyer wasn't quite finished. 

This is feed ordering week. As the weather gets cooler, your fowl may enjoy some scratch for treats and to keep warm. Any birds that are molting now may be eating some extra feed for energy and nutrients to regrow feathers. 

If you'd love to purchase some non GMO and soy free feed for your livestock you may order in the following ways: text or email by this Wednesday at midnight. 314-578-1351 or Your first order must be prepaid, all subsequent orders may be paid at pick up.

Feed pick up will be the following week, November 14th. Delivery usually happens on Wednesday afternoon. Those that order will get a notification that the feed has been delivered. Remember, if you pick up your feed within 24 hours of delivery at the Ranch, you will receive a dollar off per bag! Cash, checks, and credit cards are accepted.
Feed Price List
Also available at M.A.M.A. Ranch

Beef Boxes
various cuts, your choice, in 10, 25, or 50 pound amounts.

Baby Turkey Poults
five Bourbon Red turkey poults hatched September 18th! They require gamebird feed until fully grown. 

Silkie Hens (and Roosters)
Silkies that hatched early summer have started laying and I know who are girls now! White, buff, and black available. Nice broody mommas and cute as can be. 

Farm Fresh Eggs
for eating or hatching: a few chicken eggs -- various sizes and colors available. 

Cow Manure Compost
for your fall gardens! By the feed sack full or pickup truck full.

Cow's Milk Soap
is gentle, cleansing, and nourishing for skin. Tea tree (essential oil) or baby's breath (fragrance oil).

Ranch Tours
come visit our cows and fowl!
Try a favorite family recipe 
Broccoli, Red Pepper, and Cheddar Chowder
  • 1/2 pound broccoli, bite sized pieces including stem
  • 1/2 pound baking potato, chopped
  • 3 cups water or bouillon or broth or similar
  • 1 large onion, chopped
  • 1 red bell pepper, chopped (I usually used sun dried from the summer crop)
  • 1 garlic clove, minced
  • 2 TB bacon grease or butter 
  • 1 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp dry ground mustard
  • 2 TB flour
  • 3/4 cup cream
  • 6 ounces/1.5 cups grated Cheddar
  • salt to taste
Cut up broccoli and stem into bite sized pieces. Stem should be chopped smaller for quicker cooking. 

Saute onion, garlic, and broccoli stem in butter (or can add cut up 4 or so slices of bacon to fry instead with the onion, garlic, and broccoli stem in a pot. Stir in flour to make a roux and once all the flour is absorbed into the grease (about 2 minutes), stir in broth with potato, bell pepper, and spices. Simmer stirring occasionally until potatoes are tender, about 10 minutes. Add broccoli florets last and simmer for an additional 2 minutes before turning off the burner. Then stir in cream and cheese to melt. Adjust seasonings. Serve. 

Recipe can be doubled or tripled easily.
Yield: 4 servings
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