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A Blog About

Regenerative Agriculture

Your dogs have never had it this good

Your dogs have never had it this good

We have plenty of products that will keep your hounds in supreme condition. We have 4 at home and they are bouncy and have shiny coats all year round. I feed them a mixture of these products. Starting top and going clockwise. Hydrolyzed bovine collagen, beef and chicken bone broth, pets mince, dried liver treats […]

One of our best friends is orthopaedic surgeon Dr Matt Durrans.

One of our best friends is orthopaedic surgeon Dr Matt Durrans.

I have know Matt since he studied with my brother (the only man you need to go to if you need a nose job) Over the years he has been amazing at helping our family with various orthopaedic ailments. He also supports our regenerative agriculture product by buying our nutrient dense meat and eggs for […]

Inspired this month by Cormac McCarthy

Inspired this month by Cormac McCarthy

I hope that one day my knowledge of farming will be as deep as his knowledge of the subjects that he writes about in this trilogy. What I do know is that I will never attempt to be a writer as it is when you read McCarthy you realise what it takes to write a […]

Cooking with PJ Vadas: Farmer Angus Beef Meatballs

Cooking with PJ Vadas: Farmer Angus Beef Meatballs

Beef and feta meatballs Ingredients: 500g Farmer Angus beef mince 4 garlic cloves – minced 2 tbs finely chopped parsley 1 tbs fresh thyme ½ tsp ground coriander ½ tsp finely chopped fresh coriander 100g feta Salt and black pepper 50ml Rozendal vinegar 1l Farmer Angus bone broth Method: Place all the ingredients in a […]

What inspires me – EF Schumacher, Small is Beautiful

What inspires me – EF Schumacher, Small is Beautiful

EF Schumacher inspires me every time I read something of his. How I wish that when I studied economics at university that we had been taught, Schumacher. I would have remembered the subject.   I am currently rereading his book “Small is beautiful” which has the subtitle “A study of economics as if people mattered”. […]

Cooking with PJ Vadas – Christmas Gammon

Cooking with PJ Vadas – Christmas Gammon

Christmas Gammon  Ingredients 2kg smoked Farmer Angus gammon 2 onions 2 carrots cut into 5cm pieces 2 celery stalks cut into 5cm pieces 4 bay leaves 12 black peppercorns 4 tbsp honey 4 tbsp English mustard Method Cover the gammon with cold water and bring to the boil. Pour water off and add fresh cold water. Add the onions, carrots, celery, bay leaves […]

Beef boerewors – our product of the month.

Beef boerewors – our product of the month.

We have a had an on-farm butchery for almost 6 years now and every month I am still learning about what goes into conventional sausages. The list is very long, unbelievable and unsavoury which is why it will shock you that all you get in our boerewors at the farm is our beef, unwashed Khoisan […]

South Africa is the only country in the world with no legislation defining what can be sold as meat.

South Africa is the only country in the world with no legislation defining what can be sold as meat.

South Africa’s poor are currently bearing the brunt of meat legislation that just doesn’t exist. Furthermore, in a continuation of anti-poor legislation that has become the hallmark of this government, new legislation coming into effect next year will reduce the protein content of these so-called ‘meat’ products by 20%. Humans need protein to build their […]

We now add Vitamin C to our collagen so that it can be absorbed.

We now add Vitamin C to our collagen so that it can be absorbed.

I have known since primary school that Cape Town, where I attended primary school, was established so that the sailors could get fresh food because they had no access to Vitamin C at sea and hence got scurvy. We have been selling collagen since July of last year but I did not remember my history […]

Cooking with PJ Vadas: Crispy Chicken Skins

Cooking with PJ Vadas: Crispy Chicken Skins

Crispy chicken skins Ingredients: Farmer Angus outdoor chicken Fresh thyme Salt + Pepper   Method: Remove the skin from the chicken (as much as you wish to serve) and cut into the desired size. Scrape the fat off the back of the skin. Lay the skins flat on a baking tray. Season with salt + […]