Spring is here! And it is shaping up to be a really good season for us thanks to great winter rains.

We always love springtime here on the farm, as the beautiful flowers start to blossom and we get to welcome lots of new baby animals. At the moment, we have some adorable little lambs here with us on agistment as well as some very happy cows and calves, our first purchase after destocking during the dry spell. We are very fortunate to have cute little chicks with us all year round.

On our farm we hatch our own chicks fortnightly, as a part of our on-farm breeding program. As we mentioned in our Winter Newsletter, it’s important to us to control the process from the beginning to the end, meaning the chickens do not need to leave the property until they are ready for your dinner table. This allows us to ensure they are always well looked after, as their welfare is incredibly important to us.  We are also very fortunate to have a selection of Sommerlad Heritage breeders to collect eggs from daily. Once the chicks have hatched, we introduce them to their new brood. This includes making sure they know where to find the water and feed and that they are kept warm and cosy until they are old enough to forage outside with the adult chickens.

In the absence of pub dinners…

In other news, since our last newsletter, we have been very humbled to attend the launch of Laura Dalrymple and Grant Hilliard’s book The Ethical Omnivore.  This is a wonderful book that looks into ethical ways to consume meat and support good farming systems, with case studies from a range of different farms (including Grassland Poultry) as well as some very yummy recipes. We would highly recommend giving it a read. A standout idea for us was the importance of consuming the entire animal; for poultry that would include things such as hearts, liver and feet. Bryan has a great homemade heart recipe that perhaps we will share with you soon. In the meantime, our daughter (in the absence of pub dinners during COVID-19) has been loving our chicken schnitzel recipe that we have linked below.


With Gratitude,

Kim and Bryan Kiss, Grassland Poultry

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