• Thistle Hill ham…

    ..using Curt’s go-to recipe with thanks to “everydaymaven.com”. It starts with scoring the ham than patting on a mixture of cardamom, cinnamon, ginger, allspice and kosher salt. Have to punch cloves in, of course. After 1:15 in an oven, baste with a sixth of a cup of maple syrup. Cook 15 minutes more and baste with more maple syrup. Bake another 15 to 30 minutes and after your family has at it, it will look something like this! Call me a traitor, but no traditional Virginia ham ever tasted this good!

  • Christmas morning treats…

    …at a customers home. Reserve you bacon now by contacting Church. Thistle Hill bacon is above the rest…he said modestly. …and a Christmas morning treat for the venerable Highwayman. He gets a year off and his very own bale of hay while we test his younger full brother in this year’s heifers! David

  • Christmas gift…

    A Christmas gift for TDA 35… …his very own set of two-year old heifers! We start breeding our heifers about one month ahead of the main herd.  That, and holding off until they’re 2+, makes it a little easier on young, still growing females.  It also increases the percentage of successful rebreeding. TDA 35 is a full brother of our wonderful English bull Highwayman.  His sire was Ashott Barton’s Millennium Falcon and his dam, Goldings Norah. David

  • Heading out on assignment…

    …a young pure traditional Devon bull out of Ashott Barton Tulip. F100 is 25 months old and just passed his breeding soundness test.  His assignment is an easy one…servicing three young cows we sold bred to Paul and Lauren Rohwer in Ijamsville, Maryland plus a few others. Those Thistle Hill heifers have all calved and are now ready for rebreeding. With both an American herd and the english bloodlines we have to maintain a large inventory of herd bulls.  Church has developed an important sideline offering them at stud. F100 will stay at the Rohwers for 70 days.  It’s a cost effective way to build a herd! David