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De Groene Griffioen: Difference between revisions
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Since 2009, this cow farm has transitioned to (almost) 100% sustainable farming. To that end and rarely enough, their montbeliard cows are not only raised for milk production. They may not be as productive as standard dutch cows, they however are raised for their meat. Grazing for 6 month outside in the fields, they are fed fermented grass (with a little bit or soy supplements when in the heart of winter…) through the rest of the year: which guarantees flavorful dairy. | Since 2009, this cow farm has transitioned to (almost) 100% sustainable farming. To that end and rarely enough, their montbeliard cows are not only raised for milk production. They may not be as productive as standard dutch cows, they however are raised for their meat. Grazing for 6 month outside in the fields, they are fed fermented grass (with a little bit or soy supplements when in the heart of winter…) through the rest of the year: which guarantees flavorful dairy. | ||
You could surely call on MOMA Amsterdam (a small scale transportation company which makes the connection between the city and the farm). You could also cycle to the farm and get your hands on their raw milk, yogurts, ice cream, meats and lekker cheeses (we recommend the jonge belegen with nettles). Half the price of any supermarket in the city, that’s good enough of a reason already! | You could surely call on [https://www.moma.amsterdam|MOMA Amsterdam] (a small scale transportation company which makes the connection between the city and the farm). You could also cycle to the farm and get your hands on their raw milk, yogurts, ice cream, meats and lekker cheeses (we recommend the jonge belegen with nettles). Half the price of any supermarket in the city, that’s good enough of a reason already! | ||
== Adress == | == Adress == | ||