(Above: A picture of the first time that I fed hackberry leaves to #7289, the Belgian Blue heifer belonging to mother cow #268.)
Late morning of 2/26/2023: I picked two more carrots — these ones are bound for the lunch salad. 
Lunch today consisted of a large garden-fresh salad topped with avocado & hard-baked egg. 
Belgian Blue cow with her calf in the Front Field, standing together amidst green grass and under blue sky. Una vaca Azúl Belga con su becerra en el Pasto Frente, enstando juntos en la césped verde y bajo un cielo azúl. 
A delectable dinner enjoyed on the evening of 2/26/2023: Wagyner Blue London broil accompanied by steamed broccoli and a sour cream & mustard mixture for dipping. 
A dessert of cinnamon sprinkled apple dunked in sour cream left over from the main meal.
2/27/2023: Today began in the low 60s and warmed into the low 80s. Mostly sunny (and quite breezy).
Morning of 2/27/2023: I turned the aloe plant about 180 degrees so it would more evenly distribute itself within its pot. 
Image of a Padre & Wag consolidating old feed into a single trough. Imagen de un Padre y tío consolitando forage vieja a solo un comedero. 
Lunch of 2/27/2023: Sushi procured from the Sushi Bistro of Ocala along with a soup that was garnished with fresh radish and arugula. 
Mid-afternoon in the south-easternmost pasture (looking west): Cows grazed on the green. 
Dinner of 2/27/2023: A healthy and light fare of eggs (imbued with sautéed rosemary-seasoned mushrooms) accompanied by a verdurous salad. 
This was followed by a dessert of sliced Granny Smith apple accompanied by some Greek yogurt.
2/28/2023: Today began in the low 60s and warmed to the mid 80s. Mostly sunny. Windy. Dusty.
Mid-morning of 2/28/2023 in the central beef pasture. #235’s calf had just begun to nurse (seen at center left). 
Lunch of 2/28/2023: Today’s lunch consisted of Wagyner Blue beef crumbles atop a bed of greens. This was accompanied by freshly sliced avocado and tomato. Condiments consisted of sour cream and salsa. 
Petting the gentle (and rather rotund) Wagyu #7112. 
Sunset over the central beef pasture. Puesta del sol sobre el pasto central de res. 
Dinner of 2/28/2023: Jacobmade pan pizza accompanied by cucumber salad dressed in a balsamic vinaigrette. 
A delicious dessert of apple, strawberry, and Greek yogurt.
3/1/2023: Today began in the mid 60s and warmed into the mid 80s. Mostly sunny.
Late morning of 3/1/2023: Sunny, blue, and partly clouded sky over the central beef pasture. 
Lunch: Padre, Madre, and I enjoyed a meal at Latino’s y Más. There, I consumed the avocado salad topped with grilled fish. 
Afternoon activity: I helped Padre and Wag IV an ailing Wagyu calf. 
Late-afternoon in the south-easternmost pasture (looking west). 
Wagyner Blue short-ribs covered in Kosher salt and coffee grounds in preparation of reverse searing. 
Five French Breakfast radishes harvested from the Jacobhouse garden. Cinco rábanos de desayuno francés cosechado del jardín Jacobhouse. 
Dinner of 3/1/2023: Reverse-seared coffee-encrusted Wagyner Blue short ribs accompanied by a fresh cucumber / cabbage / radish / tomato salad and a small bowl of homemade BBQ sauce for dipping. 
The same repast from a crooked crow’s eye perspective. 
Dessert: Granny Smith apple slices, strawberry, and Greek yogurt.
3/2/2023: Today began in the low 60s and warmed into the mid 80s. Foggy and still in the morning. Sunny and breezy in the afternoon.
Dawn of 3/2/2023. The sun was hidden behind a vaporous blanket of mist. 
This morning was very foggy translates to: “Esta mañana hizo mucha neblina.” (This morning made a lot of fog.) 
A picture of the first time that I fed hackberry leaves to #7289, the Belgian Blue heifer belonging to mother cow #268. Una foto de la primera vez que dí hojas de hackberry a la becerra Azúl Belga #7289 de vaca madre #268. 
A delectable lunch of taco salad. Romaine lettuce (and garden lettuces) topped with avocado, tomato, sour cream, salsa, and crunchy Wagyner Blue beef crumbles. 
Central beef pasture at mid-afternoon (3/2/2023). 
Five French Breakfast Radishes accompanied by two Imperial Carrots. Harvested on the evening of 3/2/2023. 
Dinner of 3/2/2023: Leftover sourdough pizza accompanied by a salad composed of romaine lettuce, spinach, and garden lettuce / arugula / radish / carrot (dressed with balsamic vinaigrette). 
Fruit plate bearing sliced Granny Smith apple, a strawberry, and a little mountain of Greek yogurt. Sprinkled with cinnamon, of course.
3/4/2023: Today began in the low 60s and warmed into the high 80s. Breezy and sunny throughout.
Morning of 3/3/2023: The front-field herd sought refuge from the warm springtime sun beneath Treehouse Oak. Mañana de 3/3/2023: Las vacas del Pasto Frente les buscan refugio del sol primavera debajo el roble Treehouse. 
Bovines eating brunch in the central feed barn. 
One of my morning tasks consisted of bolstering this feed trough with the addition of a few heavy self-tapping screws and washers. 
Lunch of 3/3/2023: Sautéed eggs accompanied by a green salad containing lettuce, steamed broccoli, pepperoncinis, and feta. 
A dessert plate of sliced Granny Smith apple & Greek Yogurt sprinkled with cinnamon. 
Angus, Belgian Blue, and Wagyu cattle grazing in the eastern pasture. 
Dinner of 3/3/2023: Pan-seared salmon and ahi tuna accompanied by a unique cucumber salad consisting of: cucumber, tomato, cabbage, olive, and pizza croutons (roasted at 225 F for about an hour until very crunchy) dressed in a spicy apple-cider & balsamic vinaigrette. The fish was excellent, too, but the salad really stood out as something I’d like to repeat. 
A simple and light dessert consisting of one Granny Smith apple sliced and sprinkled with cinnamon.
3/4/2023: Today began in the high 60s and warmed into the low 80s. Cloudy throughout with some intermittent sprinklings of rain.
Dawn of 3/4/2023. 
Day #3 of feeding #7289. She is on her way to becoming a hackberry leaf fiend just like her sister #775. 
#7289, a Belgian Blue out of #268. She is just over 2 months of age. 
There was an incredible amount of dust as bovines made their way to the central barn for feeding. Hay un nube grande de polvo cuándo las vacas fueron al establo central por almorzar. 
A lunch of skillet-sautéed & beef-infused eggs accompanied by a Padre-made & Madre-dressed salad topped with avocado. 
Late afternoon activity of 3/4/2023: IV’ing calf #7315 in the treeline separating the South-easternmost pasture from the central beef pasture. We had to choose this location due to the little one’s protective mother. 
This French Breakfast radish seemed a tad more purple and of a more angular form than all the other French Breakfast radishes I have harvested. A different variety? 
Dinner of 3/4/2023: An impromptu 5 lb Belgian Blue chuck roast cooked at 400 F for 1 hour and 30 minutes after discovering I had not put it in the oven at 4 PM like I had intended. It was fairly tender, and adequately tasty, but in the future, I will ensure that the roast is actually in the oven when I turn that oven on. 
A dessert consisting solely of one Granny Smith apple, sliced then sprinkled with cinnamon.
Final Note:
“Being a fine teacher is, in many respects, akin to being a fine cook. Both must select and prepare an object – whether it be knowledge or ingredient – in a manner that is agreeable to their subject’s palate and constitution.” – from “Studies of Self and Silver” by the Princess Rhowena Plompaytis
Thanks for sharing, certainly portions of this past week’s experience tasted metaphorically better than others… I liked that quote.