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Servings: 8 Preparation Time: 15 minutes Cook Time: 3-4 Hours INSTRUCTIONS 2 guajillo chiles 2 ancho chiles 1 garlic clove 1 teaspoon kosher salt 1 teaspoon dried Mexican oregano 1 teaspoon cumin 1-1/2 teaspoons piloncillo or brown sugar 1 tablespoon apple cider vinegar 1/2 cup water, or more as necessary 2-3 pounds boneless leg of… Continue Reading →
Grazing alfalfa in the late fall can be a great economical feed source. However, with these warmer fall temperatures (or lack of hard frosts) and high cattle and lamb prices can create a situation where bloat could be very costly. There are no “for sure” rules to determine when alfalfa is “safe” to graze, however… Continue Reading →
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