FARM HAPPENINGS
BABY ITS COLD OUT THERE! This brutal winter continues to challenge us with this latest seemingly never-ending cold snap. I do see overnight temps projected to rise above zero by next Thursday, finally giving some relief to the livestock.
At least we humans can retreat to a heated tractor cab or barn when our fingers get numb from working outside, the cows are not as fortunate. The best we can do is house them in the cow shed, out of the wind, and with plenty of clean straw bedding to nestle into. And keep their bellies full, as the heat generated from their rumen's digestive process will help them stay warm.
We move the egg-laying hens into the big hoop house during the winter (pictured above pre-snow). On nicer days they can wander around outside in the fenced-in area, but on these brutally cold days we will close the doors and sides to help retain heat from the sun. Even yesterday, when it was 10 below zero outside, the hoop house warmed up to almost 50 degrees inside during the day. This solar energy keeps their water flowing and eggs from freezing until we can get them collected.
Our egg and milk production will drop a bit this week as the cows and chickens will use more energy to stay warm, but we should see a rebound by next weekend as the temps warm up to more a more normal winter range.
We are taking the last batch of fall hogs into Nordik Meats this coming Wednesday for processing. If you are interested in ordering a whole hog to fill your freezer with our pastured pork, this is the last chance before summer. A typical whole hog order will yield about 140-150 lbs. of meat for your freezer. Click here for more information.
FARM STORE UPDATE
Our farm store is well-stocked with individual cuts of our grass-fed beef, pasture-raised pork, chicken, and turkey right now. And of course we sell lots of our own eggs and raw milk.
But we also source a broad selection of other local and organic food items for the store. We get a good number of calls and emails from new customers about what else we have available. Categories of products we carry include organic produce, raw local honey, organic/free trade coffee roasted in Madison, local/organic flours from Janie's Mill, local/organic sourdough baked goods, a variety of organic cheeses and local butters, local yogurt, and a variety of pickled and fermented products.
One line of local hots sauces, pickled items and ferments we love is from Bushel & Pecks out of Beloit, Wisconsin. Jackie and her team operate a great little store and cafe in downtown Beloit, as well as a preservation kitchen next to the cafe. And an organic farm nearby (they are busy!).
We stock a large selection of their hot sauces, including our favorite Cherry Bomb which we use daily in our house. Anna is a big fan of their Kimchi and has some with every other meal. They also make jams, pickled items, and frozen soups that we have in our store. Learn more about Bushel & Pecks on their website and make sure to try some of their great products on your next visit to the farm.
That's it from the farm this week, stay warm out there!
Cliff, Anna, and the Farm Team
1 comment
Hello Cliff and Anna, I would very much like to visit your farm. There is a strong connection between food and mental health. Carnivore (high fat) has been my jam for 10 months and I love it. I too am a huge fan of Joel Salatin and his work, I’ve watched all the food doc’s twice and talk about it all of the time. I’ve recently moved back to the Chicago suburbs from Las Vegas where I was a Chaplain for Las Vegas Fire and Rescue and my business Plans to Prosper Coaching. I’ve been without a farm relationship for 10 years and I’d like to see if I could have one with you. Gail