Border Park Organics | Local business

Border Park Organics

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24.01.2022 When the wafts of aftenoon smoko reach the nostils of the 4-legged crew

24.01.2022 Cooking a roast .... * what questions do you have? Together let's get you a great result every time Cooking a roast .... * what questions do you have? Together let's get you a great result every time

24.01.2022 Not a bad way to enjoy a Saturday morning after a full week. We were blessed with 20ml of rain which has helped put a spring in every farmer's step. We also managed to tick off a few big things .... ... * Our annual organic inspection (which was conducted in person, not online as we thought it may have been), * Completing the paperwork for an upcoming farm management course * Drafting off the rams from the ewe mob (again) * Installing some LED lights in the kitchen (thanks to an errant fly that was swatted and killed, but also damaging the fluro light tube holder) What about you? How has your week been, and how are you enjoying some downtime?

23.01.2022 There's new opportunities and adventures ahead for BPO .... we can't wait to share them all with you :)

23.01.2022 My multi-talented farmer crutching before we shear in a few weeks

22.01.2022 We keep saying to ourselves, "Can you believe this weather?" . For 2020, we've had 165ml, which is already more than the total of 2018 and 2019, with 4 months still to go. . We feel incredibly blessed, and I'm sure our cattle and sheep do too ... . Thanking God for His goodness and provision. See more

22.01.2022 I got a giggle from this ... hopefully you do too

22.01.2022 If you've got a sad looking bunch of scallions (or green onions), here's a great way to store and regrow them. Are you like me and put off doing the simple jobs because you think it will take too long? Or are you disciplined and organised when it comes to kitchen tasks? Let me know which is more like you, or if you're a bit of both And how do you store your scallions?

22.01.2022 I love surprises. And this little parcel is no exception <3 It was thoughtfully arranged by the super-talented web and graphic designer, Graham, from Creative Feed. It contains a resource we've been working on called 'Making the Most of Your Grass-fed Beef. Tips for how to store and cook it'. ... This 40+ page practical guide will help you confidently cook beef so it's delicious and tender, every single time If you're interested in grabbing a printed copy, please post 'Yes' in the comments, or send me a PM. I'm off to prep some steak for a celebratory dinner

21.01.2022 What a cheerful sound to enjoy my cuppa and devotional listening too! The call and response from butcher birds What sounds can you hear where you are?

20.01.2022 Good day to be in the office.

19.01.2022 We've just had a first ..... finding a frog at Border Park! Perhaps years ago there were more about, but in the 6 years we've lived here, this our first! It's a Peron's Tree Frog, and has the remarkable ability to change colours quickly ... usually being a greyish-green during the day, and becoming brown at night. I hope he finds a safe place to shelter and decides to call our farm home

19.01.2022 If you haven't already seen this fun giveaway I'm running on Border Park Kitchen, you still have time to enter! It's really simple to do - just 3 steps :)

19.01.2022 Here's a small snapshot of what's been keeping us out of mischief at Border Park!

19.01.2022 We are strip grazing this small paddock of mixed species this week. We ran a temporary electric fence across a small area of the paddock and put 25 cows and their calves on it overnight last night. They ate their patch right down in about 6 hours. They will be in for a shorter time tonight. Trying to find the right balance of time and area get the trampling and grazing result we want.

17.01.2022 There are numerous benefits to living on a farm, many miles from town. * Plenty of space for our kids to roam (not just a tiny backyard) * The opportunity to raise animals of all sorts * Experiencing the full beauty of sunrises and sunsets (without being obscured by buildings)... * The ability for our kids to learn to drive vehicles and farm machinery at a young age * Rising to the challenge of making your own fun (like a piece of corrugated tin and a shovel to build a trench) * Freedom to operate hand tools after 9pm (Josh is a night owl, and gets all his best ideas late at night!) * And the list goes on .... One of the downsides, though, is the wear and tear on our tyres. Now I'm the first to admit that the roads in our area are maintained extremely well (it was one of the first things Josh and I noticed when moving here from NSW). I guess this is a small price to pay because really, we feel like we're living in paradise. Every day were thankful for the opportunity to raise our family in this small farming community. And if it means we need to budget for a new set of tyres every 10 - 12 months, then so be it P.S. Yes, we did leave this change a bit late .... very thankful for the blokes at Goodyear Loxton for getting us sorted!

17.01.2022 We haven't grown lupins before. Hopefully I'll get the depth and rate right next time. In hindsight, I should have used the disk seeder for more consistent depth of seed placement. It was inoculated, treated with GroTraceGreen and sown with barley for wind protection. It doesn't have visible nodules on the roots yet. Not sure if or when they will turn up. Does anybody know about nodules on lupins? More comments in picture captions.

16.01.2022 Following on from our roast conversation a few days ago, here are some handy tips for preparing your roast for cooking. What are your favourite seasonings to use, or your fail-proof cooking tips? I'd love to hear!

14.01.2022 It seems Spring has well and truly sprung, and so I've taken the opportunity to eat more meals outside. I find it a little easier to switch off and enjoy what's on my plate when I'm not in the kitchen (conscious of that load of dishes waiting to be washed ). A little while ago I shared that we'd be focusing on farm-type things on this FB page, and creating a new space to share what's happening in the Border Park Kitchen. If you haven't already, jump on over to our new page ...Border Park Kitchen and check it out. As a brand new, small biz, we'd really appreciate you giving it a 'Like', commenting on anything you find interesting or helpful, and inviting your friends to follow along on the journey. Thank you But before you go and check it out, where is your favourite spot to eat lunch?

13.01.2022 All the love for our farmer Daddy and hubby today on his birthday

11.01.2022 My unexpected 'mobile' office this morning.... A power outage coupled with extra poor mobile reception today means I've driven to one of the highest points around the district to try and send out a heap of texts and emails to meat customers. Anyone else find themselves in a similar position this morning?

11.01.2022 Hello, Josh here. Even when things go smoothly, organising and delivering a meat order is a big job. Something happened that made this one even trickier to manage. During the week a large thunderstorm event delivered over 300,000 lightening strikes across the state, with damage to power networks causing widespread, prolonged power outages. As a result of the blackouts, the whole process had to be delayed by one day. ... The team at SA Power Networks despatched crews to restore power to thousands of their 1.7 million city and regional customers across the state. The team at Loxton Abattoirs re-arranged logistics and maintained operational protocols to deliver their characteristic, high quality result under very difficult circumstances. Peri worked like a trooper to reschedule her meat deliveries with our customers. She worked under the emotional strain of having no PC, fridges, vacuum cleaner, lights or kettle and with washing and dishes piling up. She shouldered the inconvenience to customers with empathy because she puts others before herself. She always does. And because we had scheduled our busy week around the meat order, I was committed elsewhere and couldn’t help much. The children prepared meals with tinned fish and fruit - bless ‘em! Peri, Eli and Abe left the farm in the dark hours of Friday morning. They travelled about 600 km, mostly in a small truck to collect and deliver boxes of fresh Mallee meat to multiple customers in Adelaide. The time available for delivery was reduced to one day instead of two, and they returned just in time to coordinate with Rama at Riverland Fresh. Understandably, today they are all very tired. Last but not least, our customers were understanding, positive and able to change their schedules to fit the new plan for pickup - because this is what friends do. I want to express my love, admiration and awe for Peri and her immense capacity for learning, planning, empathy, action and positivity. We love you. A huge ‘Thank you’ to the people in all the teams behind what we do. We appreciate your work and we recognise that we are actually only a small part of a much larger team - a community.

09.01.2022 Flower time. Another one of the beautiful seasons we are blessed to experience at Border Park.

09.01.2022 If you're a meat lover like Miss 6, then this just may be the most exciting post you read today! We have a very limited number of meat packs available (beef, hogget & mince) for delivery on Thursday 12th November. Delivery to the Riverland, Barossa, and Adelaide regions (specifics on website). ... *** Orders close tonight 6pm *** As you know, it's not often that we open this opportunity up to those who aren't on our mailing list - so if you're keen to fill your freezer, head to our online shop now (link in the comments). These last packs won't last long! If you've got any questions, send us a message, and we'll do our best to help :)

08.01.2022 Well, it's certainly a windy Wednesday! Are you rugged up and feeling cozy like our 8 year old? :) :) We've got some exciting things in the works, and can't wait to let you in on them. In the meantime, just letting you know that we've decided to revert back to our original FB name - Border Park Organics. ... This way we can continue to keep you updated on farm-type news and events, and at the same time, continue to give you a glimpse into what's happening at Border Park Kitchen on it's own FB page (coming very soon!). We'd love to make both pages as useful and informative as possible, so please let us know what you'd like to see more of. Josh, Peri and family xxx

03.01.2022 One of the joys of working as a husband-wife team is that while you both play complementary roles, you can also enjoy the same things. As a very young girl, I enjoyed working with cattle. And now I get to check our cattle on a 'date drive' with my beloved What's your favourite date destination with your spouse?

02.01.2022 Wow check out this paddock. It’s annual rye grass that self-seeded after we worked the paddock with a Kelly disc chain. It’s so evenly spread that it looks like it could have been carefully seeded by us! For the past few years, this particular paddock really hasn’t grown much bulk due to the dry seasons, which is why we’re so happy to see a dense stand of plants now. Even though this plant isn’t popular with farmers who crop, we’re really thankful for it:... * It’s a fast-establishing ground cover that only needs a few mls of rain to start growing * It has a high root mass meaning that it is a great root stabiliser for our fragile soils * It fattens sheep and cattle magnificently - when it dries off, it acts like a mini haystack. Because we choose not to grain-feed, annual rye grass is one of the crucial pastures that we rely on to finish our livestock. Now perhaps you can see why we’re thankful for plant growth even if it’s typically regarded as a weed.

01.01.2022 It's nearly the end of the week, and while I've managed to email out a beef cooking resource to our (patient) customers, there are still many things on my list to accomplish before the weekend. . One of my favourite pick-me-ups is using essential oils. They not only smell divine and make me happy, they also help target health issues. . What's your favourite way to re-set and stay productive and focussed? I'm always up for learning and trying new things