Copy
View this email in your browser
This week we welcome back Moorlands bio-dynamic Texel lamb after a long, drought-induced absence and share a regenerative farming story about the symbiotic relationships of the most unexpected things. Wallendbeen pastured pork is also back, we jouer avec le Jambon Persillé , offer you 10% off some lovely sopressa and we have chicken, beef, duck and pork broth back on the shelves.

Next week we'll send out our Easter offer but, if you're considering throwing a party and roasting a lamb on a spit for Easter, please let us know ASAP because we're almost booked out. You cook it or we can do it for you. Find out about spits.
WHY LAMBS NEED WASPS AND WE NEED MOORLANDS
Last week we welcomed Moorlands bio-dynamic Farm Texel lamb back to the butchery. Due to the drought, it's been about nine months since we've had the Heffernan's Texels and it's lovely to see them back. We've been buying Moorlands lamb regularly since June 2010 and this is probably the longest period we've gone without, which gives you some sense of the punishing nature of this three year drought. Moorlands is a great example of a larger scale regenerative farm and the Heffernans have won many awards both for the quality of their lamb and for the regenerative work they have done on the farm.
When you place your order for lamb , add a note at the checkout if you'd specifically like to receive Moorlands Texel.

Now, let's talk about wasps. As with many of the growers we represent, it’s a gross understatement to describe what Vince and Janet Heffernan do at Moorlands near Gunning on the Southern Tablelands as merely sheep farming. Vince is a fifth generation sheep farmer so no slouch when it comes to understanding sheep and the land. But, unlike his ancestors and many of his contemporaries (who initially viewed his biodynamic practices with great suspicion), Vince and Janet decided that they would farm their 4,000 acres in a biodynamic partnership with rather than in opposition to nature. Consequently, while their income is derived from the sheep they grow, a huge amount of their work is the long-term project of healing the land after generations of over-grazing. This work includes land regeneration, soil enrichment and stabilisation and the planting of over 100,000 native trees and shrubs grown from locally-collected seed by Janet, who is also a professional horticulturalist.

One of these is the Bursaria shrub to which sheep are rather partial and which were completely grazed out when sheep were first introduced 200 years ago. It turns out that Bursaria happens to be the host plant for the local species of wasp that predates on the mistletoe that threatens local Eucalypts. With nowhere to nest, the wasps deserted which was excellent news for the opportunistic mistletoe. At the same time, local farmers were busy chopping down trees to create pasture which meant that possums, the other main mistleltoe predator, were also losing their habitat. This left the mistletoe as the victor and the farmers with dying gum trees which, in turn meant less water and carbon in the soils, less ground cover and less shade which contributes to erosion and loss of topsoil.

By cultivating and reintroducing Bursaria onto the farm, the Heffernans' have added another valuable food source for their sheep, provided a home for an insect with a critical role in the local ecosystem, provided protection for existing and future Eucalypts, encouraged the local possum community and mitigated against loss of soil fertility.

It's a lovely example of the approach that they and other similarly-attuned farmers are using to develop healthy ecosystems on their lands. 
This is why lambs need wasps and we need Moorlands.
JAMBON PERSILLÉ
You'll be hard-pressed to find any other Jambon Persillé made with pasture-raised pork. All the pleasure of rich, smoked shards of pastured pork ham suspended in a delicate jelly and cut with the sharp brightness of fresh parsley. Excellent on pretty much any kind of bread or cracker. As always, we're proud to say that we made this with ham from the whole, pasture-raised pigs we source from regeneratively-managed NSW farms. Take a jar of Jambon Persillé and a bottle of something delicious to your next party and you'll be everyone's best friend. That's if you don't eat it all first...
Thanks t
o Alan Benson and Michele Cranston for the lovely photo.
Order your Jambon Persillé now.  
TAKE OUR BROTHS AWAY, AGAIN...
BACK IN STOCK! Single Origin Organic Chicken, Pastured Beef, Single Origin Pastured Duck and Ramen Broth!
Michael has been busy in the kitchen but he's stopped to catch his broth and replenish our fridges. It's a relief to have the broths back, just in time for all those lovely, warming soups and hearty braises and roasts that we crave as the weather cools down. Think of delicate chicken or duck broth with a fine sprinkling of finely chopped fresh winter greens and a drop of Aromatic Chilli Oil. Or a rich, fragrant pork ramen broth with noodles and thin slices of poached pork. And of course you can't beat Felicity Cloake's How to Cook the Perfect Boeuf Bourguignon for a hearty, delicious, rich one-pot dish. Use beef chuck (and maybe some osso buco), cold-smoked bacon and beef broth.
(Felicity, in a rare stumble, suggests beef cheek. But as you and I both know, the cow only has two cheeks so if you're a conscientious carnivore bent on nose to tail eating and respecting the life given up, you'll find that cheeks are in short supply - unless you're shopping at a butcher that buys them by the box load and I'm sure you're not THAT sort of person.)

TAKE YOUR BROTH AWAY! 
ORGANIC CHICKEN CURRY DINNER FOR $10
A classic, green chicken curry based on a David Thompson recipe and made with certified organic chicken, Thai herbs and spices and coconut milk. 750 gm jar - feeds three adults or two adults and two kids. Serve as is with steamed rice or noodles, a squeeze of fresh lime juice and a sprinkle of coriander leaves. 
ORDER YOUR CURRY 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.
A BONE TO PICK
Inspired by traditional Dutch Delft pottery and hand painted by artist Henrietta Farrelly-Barnett, we love these cow, horse, wombat and wallaby skulls. Ask to see them at the butchery.
View skulls here.
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
Copyright © 2019 Feather and Bone Butchery, All rights reserved.


Want to change how you receive these emails?
You can
update your preferences or unsubscribe from this list.