It's A Wonderful Life

December 08, 2010 - 09:43 AM

Occasionally you run across an article that is so interesting or meaningful that you want to pass it on. Gregg Hillyer has such a piece in the December Progressive Farmer magazine. I hope you enjoy it as much as I did.

It’s a Wonderful Life

A Christmas tradition at the Hillyer household
is to watch Frank Capra’s classic film “It’s
a Wonderful Life.” If you’re unfamiliar
with the story, it revolves around the life of
George Bailey, a man who wants to see the world and
escape the tiny town of Bedford Falls. But a series of
events prevents George from leaving. He marries a
hometown girl and settles down to raise a family and
run the Bailey Building and Loan Association.

George is hopelessly frustrated by a life filled with
disappointments and unfulfilled dreams. On one
eventful Christmas Eve, misplaced funds threaten to
financially ruin his business. Out of luck and out of
time, George contemplates jumping off a bridge into
the frigid water below. But Clarence, his guardian
angel, intervenes before he can leap in.

George is skeptical when Clarence reveals his
identity and responds bitterly that he wishes he had
never been born. So Clarence shows George what life
would have been like if he never existed.

Some would argue, I suppose, the 1947 film is too
simplistic, too sentimental and too superficial in its
portrayal of life and problem solving. And in a world
today where we’re constantly surrounded by cynicism,
conflict and unconcern, it’s hard to disagree.

But this same innocence is what gives the movie
its charm and why my family looks forward to our
annual holiday screening. For within the theatrical
script lies an important lesson that as parents my wife
and I try to reinforce often with our three children:
Success isn’t measured solely by wealth but by the love
of family and friends.

It’s a message that especially bears repeating
during the Christmas season as we pause to
reflect on the past year and count our many
blessings.

No one probably counts their blessings more
than farmers and ranchers, who are in general
a thankful lot. After all, your livelihood largely
depends on the fickle nature of weather. Who
doesn’t say a quick word of thanks when a
timely rain falls in July or your cow herd finishes
a successful calving season?

Yet farming will always be a challenging
business with good years and bad. There are no
guarantees for success, no matter your skill set
or level of planning. Unfortunately, as operations
have gotten bigger and with it the level of risk, it’s
easy to get so wrapped up running the business
that everything else, it seems, gets pushed aside.

When my twin brother was farming, he
often observed neighbors had stopped being
neighborly. Gone were the days when families
would drop by unannounced on a lazy summer
Sunday afternoon to visit, or farmers would
greet each other on the road and then pull over their
pickups to chat. It bothered him the people he knew
best had become detached from their community.

So during this holiday season, take the time to
show your appreciation to those who really matter
in your life. Reach out and reconnect. For just as
Clarence reminded George: “ … no man is a failure
who has friends.”

Editor in Chief

Gregg Hillyer

Editor In Chief Gregg Hillyer
2204 Lakeshore Dr., Suite 415
Birmingham, AL 35209
e-mail gregg.hillyer@progressivefarmer.com

Eva and Sid on Merrill Lynch Webcast

December 07, 2010 - 03:24 PM

Eva and I were approached by Merrill Lynch - Bank of America to be featured on a special hosted by Charles Gibson, former ABC Evening News commentator. The focus was on how to have a second career. It is called Second Acts. If you are over 40, I recommend you devote an hour to it. What you learn may affect how you look at the rest of your life.

Also, Merrill Lynch created an advertising segment for the media using our story. It really captures our life together and what we are doing on our farm and with our life. It is called Learning to Slow Down - Life on a Farm

Greer Farm Grass Fed Beef

December 06, 2010 - 11:15 AM

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Greer Farm Maine-Anjou Cattle

The very best beef one can buy

Our cattle are raised naturally on our farm
with lots of tender, loving, care
We do not feed antibiotics, growth hormones or any artificial supplements

Grass or Grain Finished Beef: It’s Your Choice
Available by the half or split quarter

Cost depends on the size of a steer
For grass finished, about $5 per pound cut, packaged and frozen
All natural grain/grass finished about $6.00 per pound
(Grain finishing by special request)

Discounts Available: Buy Half 5%, Repeat Customer 5%, Bring a New Customer 5%
Grass finished split quarters average $500-$700
Approximately 2-1/2 normal freezer shelves
If natural grain finished, you pay extra for the cost of the grain
Too Much Beef, share a quarter family or friends

USDA packaged cuts available at the farm

If you buy from us, you know…
What you are eating
How it was raised
Where it came from

Additional information at www.greerfarm.com/cattle/beef.html
903-645-3232 ◦ Daingerfield, Texas ◦ info@greerfarm.com

Farm to Fork Specials: Beef, Berries and Jam

December 06, 2010 - 11:03 AM

Our family farm offers a variety of products both fresh and preserved. These are our current farm specials.

Farm to Fork Specials

Maine-Anjou All Natural Grass Finished Ground Beef
90/10 lean

$5.00/pound
10-19 pounds $4.75/pound
20 pounds or more $4.50/pound

Select Cuts of Grass Fed Beef
Limited quantities – Next Harvest January 2011
Call for availability

Ground beef $5.00/pound  T-bone Steak $11.00/pound Rib Eye Steak $13.00/pound  Sirloin Steak $10/pound  Liver $4.00/pound  Short Ribs $4.50/pound  Round Steak $6.50/pound  Chuck Roast $6.25/pound

Select Cuts of Milk Fed - Free Range Veal
Limited quantities – Next Harvest January 2011

Round Steak Cutlet $15/pound
Loin Chop/T-bone Steak $18/pound
Sirloin Steak $13/pound
Ground $7/pound

Fresh Frozen Greer Farm Blueberries
2010 June/July Crop

$25/5 pound bag

Homemade from Greer Farm Fruit

Chipolte Sauces $5
(Serve over cream cheese and crackers or as a barbecue basting sauce)
Blueberry – Chipolte
Blackberry – Chipolte
Blueberry – Habanero Chipolte

Jams & Preserves $5/$8
Blueberry – Peach Jam
Blueberry Jam
Blackberry Jam
Fig Preserves with Lemon
Pear Preserves
Apple Pear Preserves
Pear Cinnamon Preserves

Syrups $8/$5
Blueberry
Fig
Pear Cinnamon
Pear
Apple Pear

Blueberry Pie Filling $10/quart

Pear Compote $8

2011 Cooking Classes: January to April

December 06, 2010 - 09:09 AM

Farm to Fork Cooking
with Chef Eva
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Unique Opportunities to Expand Your Culinary Horizons

January 15, 2011
(MLK Holiday Weekend)
Kicking off the New Year with Great Starters
$75

Hoisin beef and scallion rolls
Stuffed endive leaves and celery with homemade cream cheese and spices
Chicken brochettes with spicy peanut sauce
Warm black bean and chipotle dip with homemade tortilla chips
Salmon canapés on black pepper potato chips
Coconut tartlets

February 5, 2011
Super Bowl Party Favorites
$75

Chili lime peanuts
Spicy Sriracha chicken wings
Lump crab salsa with homemade potato chips
Mediterranean tomato olive and walnut salad
Pork and purple hull pea chili with toasted cornmeal cornbread sticks
Apple bread and butter pudding with whiskey caramel sauce

March 5, 2011
Mardi Gras Feast
$75

Lump crab meat and brie soup
Commanders egg Benedict with special sauce and homemade triple meat sausage
Imperial crawfish
Cajun Caesar salad
Creamy Pralines

April 16, 2011
$75

Scarborough Fair...Parsley, Sage, Rosemary and Thyme
Cooking with Herbs
Scarlet Nantes carrot soup with mint
Rosemary sage thyme garlic flan with crispy shallots with arugula and radicchio salad
Grilled Scallops with salsa Verde
Herb crusted chicken Cordon Bleu with basil pesto with hazelnuts
Mashed potatoes with toasted coriander and roasted garlic
Lemon Verbena Ice cream

Schedule for May-November 2011 available in January

All classes are at the Farm House and start at 11:00 AM
Ask about Private Classes for Special Occasions, a Gathering of Friends or Team Building
Gift Certificates Available
903-645-3232 ●www.greerfarm.com ● eva@greerfarm.com

Reservations

Please read our cancellation policy before making a reservation.
Classes are by reservation only and must be paid for in advance. Call 903-645-3232 for availability and/or to make a reservation using a credit card. Space is filled on a first come – first served basis. Participants should be 16 or older. If your preferred class is full, we will place you on a waiting list.

Cancellation Policy

Due to the financial impact of cancellations at the last minute, our cancellation policy is strictly followed. There are no exceptions regardless of the circumstances or nature of an emergency situation. 14 day advance notice is required for any cancellation. The class fee is non-refundable, but we will issue a credit toward a future class or your enrollment transferred to another person.

If cancellation is within 14 days of the class date, forfeiture of the fee will result unless we can re-book your reservation. If we are able to re-book your reservation, you can utilize your fee as a credit toward a future class.We reserve the right to cancel any class at any time. Classes may be cancelled due to insufficient participation, illness of the instructor or inclement weather. In such instances you can receive a full refund or offered a credit toward another class.  