July 15, 2010 - If asked to name a Texas food product that begins with "Gulf Coast" most people would probably answer "shrimp," but Amy and Shaun Jones raise Gulf Coast Sheep many miles from the coast, in Praha. That most people aren't familiar with Gulf Coast sheep is part of the reason they chose the breed on their A+S Farming in Praha, in Fayette County.
The organization Slow Food USA, has produced a list of American foods in danger of being lost forever, and Gulf Coast Sheep are on that list. Shaun said that was a key factor in their decision, but they also liked that the breed tolerates heat well, is resistant to parasites, and isn't picky about its forage. That trait came in handy as the first two years of the A+S operation coincided with a severe drought and a scorching heat wave.
"Our grass production is not yet where we would like it to be, but we produce an abundance of what most people would call weeds," Shaun said. "Our sheep have thrived on what would otherwise be considered poor pasture for cattle. Even through the drought, when all the grass had dried up, there were always some green weeds popping up. We really only have to feed hay about a month in the winter, and even the,n they are not totally dependent on it."
The sheep share the farm with a flock of heritage breed chickens, including Delawares with a few Javas and Barred Hollands thrown into the mix. Shaun said they chose their chickens based on their ability to produce both meat and eggs, but the first sales, or attempted sales, of their chickens as broilers didn't fare well.
"The heritage breeds don't exactly plump up like a chicken bound for the supermarket," Shaun said. "They also cook a lot differently and have more flavor. We were barely covering the gas to get to market, so we ended up eating a lot of our chickens ourselves."
The chickens earn their keep at A+S now by producing eggs, which Amy and Shaun sell locally. They have sold their first lamb and the farm was certified this spring for a label that allows A+S to sell its lamb by the cut. They are expanding their flock of breeding ewes, which takes a little more time with Gulf Coast Sheep because breeding stock is not easy to find, Shaun said.
The couple's interest in heritage breeds started with Amy's work at the Houston Zoo, and led to organizations like the American Livestock Conservancy and the Ark of Taste. Shaun said that raising heritage breeds will remain a priority for A+S.
"Having the ability to choose animals that suit your needs has great economic benefits by reducing the need for supplemental feed, medications and visits to the vet," he said. "Thinking outside our own farm, by raising heritage breeds we're preserving bio-diversity that could be lost.
"We like the slogan 'We Gotta Eat 'em to Save 'em.' Commercial breeds were developed for ease and uniformity of production. One thing we believe that has been lost in the process is the quality of the product."
A+S sheep and chickens are raised on pasture year-round and are moved daily. The sheep's daily portion of pasture is sized to ensure that they eat a wide variety of forages and not just their favorites, which is slowly improving the pastures.
"The daily moves help provide for the maximum amount of rest for the grazed pastures," Shaun said. "The sheep will not be introduced to the same piece of pasture for at least three months. The daily move also reduces the sheep's exposure to parasites, since they are moved away from their waste. By the time the sheep are introduced to the same piece of pasture again, parasites have already hatched out and died from exposure to the elements without a host."
Now that they can sell their lamb by the cut and with a local, but loyal, customer base for their eggs, Amy and Shaun are looking now to expand their operation to include herbs and heirloom tomatoes to complement the meat sales. Shaun said they would also like to add an inspected and certified kitchen that would allow them to offer value-added goods like artisan breads, canned vegetables and other prepared food from the farm.
"We absolutely love what we do," Shaun said. "Starting a farm from scratch is backbreaking and at most times thankless, but we enjoy watching our farm as it continues to grow and we continue to enjoy the land and our animals. I don't think we could ask for a more rewarding life."
For more on the pair and the farm, visit http://goingtothecountry.com.
