We held our annual Field Day this week, one of my favorite parts about direct marketing real food. About 100 customers came from all over the Bay Area to take a walk on the ranch, meet the Morris Grassfed Team, and learn about how their beef is produced. We also get to meet our new customers and catch up with old friends. My good friend Jessica Lundberg – of Lundberg Family Farms (best rice in the world) – surprised me on her way home from the Monterey Bay Aquarium’s annual Cooking for Solutions event, a benefit for their Seafood Watch program which promotes sustainable seafood. Paired with our field day, Jessica was on a “Surf and Turf” local food roadtrip.
Field Day lunch under the oaks
We started the day with a walk on the ranch. People were able to see the cows and ask Joe about how we manage the land. Everett and Joe’s dad, Rich, did an excellent job of barbecuing succulent Morris Grassfed burgers. Our customers contribute to the meal by bringing their own delicious contributions: a homemade plum tart from Farrell Podgorsek, local chocolate from Rick and Angela Shelton and plenty of healthy salads. Our Field Day is another element that differentiates local food from industrialized beef. The ability to come to our ranch and see where the animals are raised, ask questions about their diet and meet the producers is unique. Grassfed beef producers are able to connect with our urban neighbors and build a relationship that you just can’t have with producers of supermarket beef. Thanks to all of our customers who joined us.
- Farrell’s plum pie
Posted by farrellp on May 23, 2009 at 7:48 am
Thank you to the Morris and Sparling families for a great Field Day. We had a wonderful time. The Ranch is such a peaceful place. I always learn more about the benefits of grassfed beef, which I am happy to pass on. Billy had a great time practicing his lasso skills and came home a very happy boy. Great hamburgers, as always. I’m glad you enjoyed the plum tart. I’ll post the recipe on http://www.cookeatshare.com for anyone who wants to make their own. The keys to the great flavor are the locally grown plums, almonds, lemon, eggs and flour. Even the sherry used to enhance the flavor is local. My dad owned a small winery in the Morgan Hill area many, many years ago and we still have a few bottles stashed away.
We’re looking forward to enjoying this years’ beef.
Farrell May Podgorsek
Happy Morris Grassfed Customer