The blast of warm weather has made me think winter will actually end before I die of cold. It also reminded of this picture of the snow melting and curling from our smokehouse against the sunrise. Thanks to Gen for pointing this out. I had walked right by it.
Did I see snow in the forecast for Wednesday?! Argh!
We’ve received our first load of USDA inspected by-the-cut pork back from the butcher. That means that you can finally buy locally produced organic pork from your favorite Ninja Cow producer.
We have ground pork, pork chops, smoked ham, bacon, loose sausage, sausage links, seasoned meat, fatback, boston butts and ribs. I will be updating the pricing on our website later. In the meantime if you want some pork contact me at firstname.lastname@example.org to make arrangements
Here you have a finished ham. Cured, smoked, and ready for the larder. It’s been a long process but a pretty neat one. Now we leave the ham at room temperature for a month or so and its ready whenever we are. This winters work will be good this summer with our garden fresh vegetables.
In my cow class I learned the importance of measuring and knowing the amount of dry matter in our pastures. It has a large effect on the cows digestive system. I doubt I’ll be burning up the microwave in the kitchen anytime soon with this procedure but I think I’ll at least check during the spring flush.
Ugh. I’ve had enough. I’ve just spent three days in Chicago where it’s still very much winter while the farm had a chance to warm up in my absence. Upper 60s to low 70s was just devine to come home to after enduring a bonus blizzard in the windy city.
Before I left, I took this photo just after milking. Despite it still being “winter” it is not pitch black when we milk in the morning anymore. A simple change in the routine that signals that spring is around the corner. Its a joy to see beautiful sunrises again. A sign of things to come.
No, you don’t want to be in a confined area with 90 animals on a high fiber diet. The dangers are worse than you think though.
Often I meet people who are interested in farming. They see our existing farm and tell me, “I’d like to farm like this some day.” The problem is that they have no way to go from the suburbs to a large enough piece of land to be able to farm. Since I’m a second generation farmer, I’ve never had to go find, select, and acquire land. Instead I’ve spent my life trying to pay for the land I have now. Fortunately there are people who have spent time working with aspiring farmers and thanks to the fine folks at CEFS there are resources documented for new farmers. I thought I’d share the link to their resource page here for any of you aspiring farmers.