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Simon Boers Chevon, LLC

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Velvet Jumanji

For six years now, Evelyn Simon and Joe Bennett raise 60-some head of Boer meat goats in the Hagerman Valley, along the Snake River. The site is good for raising the Boers: plenty of irrigated water, lush pastures, and the winters that aren't too severe. The operation, Simon Boers Chevon, LLC., includes five acres they own and 20 leased acres where Evelyn and Joe grow hay using organic practices. They are members of the state's Idaho Preferred program, and the farm is Animal Welfare Approved.

"I believe that all farming and ranching should be as sustainable as possible," Evelyn said. "Few or no chemicals. Few or no pesticides. Animals that do well in the specific environment. Animals that are genetically selected to require less worming medications, for example."

The couple has been raising Boer meat goats for six years. Evelyn handles most of the livestock purchases and breeding and genetics decision, along with keeping an eye on the animals' health and showing and marketing them. Joe is in charge of growing and buying feed, and does a lot of the physical work.

Velvet Jumanji

Evelyn said Simon Boers Chevon has taken advantage of ATTRA's website, email newsletters, and webinars. "They have helped me learn where to find information and where to find grant funding," she said.

Chevon, of course, is another word for goat meat. And Simon Boers Chevon sells chevon to the public at the farm and through an online co-op, Idaho's Bounty. It also sells meat to restaurants, from its website, and through email orders, as well as an occasional farmers market.

Evelyn and Joe also sell breeding stock Boer goats, butcher goats, and chicken eggs. They both sell and give away the goat manure compost the operation produces.

Josie and Velvet

The operation's website offers some colorful marketing of its own: "Goat meat has less than half the fat of other red meats and is delicious—flavorful and healthful, with a delectable light feel. Give it a try! It is high in healthy Omega 3s. It is LEANER than chicken!"

In an unusual bit of marketing last year, Simon Boers Chevon hosted a free "goat tasting," a Western SARE educational event funded by a USDA grant. The chef and proprietor of a fine Italian restaurant in Twin falls did the cooking, preparing four different dishes. More than 150 people took the ride out to the ranch to sample the food and take tours of the goat pastures, kidding barn, and meat freezers.

"Once people taste chevon, they wonder why they waited so long so try it!"

Simon Boers Chevon, LLC website www.idahoboergoats.com


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The Sustainable Producer Spotlight is offered as a celebration of those who practice sustainable and organic agriculture and is not intended as an endorsement of the featured operations or products.

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This page was last updated on: December 15, 2014