Finishing in Fall/Winter.
This is our 9th year since buying the farm and our 6th year in operations. Every year we improve, learn, and do things better. For the last few years we have been able to narrow our calving season between April- June and our harvest season late Fall/early winter. This year we have a few harvest dates in November, most in December, and some more will be in January/February 2022 (we are only opening 2021 for now).
With this in mind, we have (successfully) been working to extend our grazing season to mid December. It's been nice to see our December harvest finish in fresh grass! When grazing season is over though, we have been separating our finishers from the rest of the herd to give them a different quality feed. Our best, high carbohydrate feed goes to them (also an "all you can eat buffet"!) and we have been very successful at finishing these animals in the early winter months on grass and our best quality hay.
Choose Your Processor.
We use 2 processors for our beef and pork- Lake Geneva Country Meats and Wilson Farm Meats. We have good relationships with both and have been very happy with their work and service to our customers. However, we know some of you prefer one and others prefer the other, for different reasons, so we now have a "drop down" menu to select the harvest date AND processor. Keep in mind! you need to add 2-3 weeks to that harvest date to figure out when your beef will actually be ready!
Request a Size.
When we harvest, we usually bring 2 or more animals at a time. While we make sure our animals are well finished for processing, some animals are just genetically bigger than others. Some customers have smaller families and want less beef, and others want more, so this year we would like for you to notify us in our COMMENTS box when making your reservation if you want BIG or SMALL. When the processor gives us the hanging weights we can then try to accommodate our customers preference for more or less beef. If you have bought from us in the past, you can even let us know if you were satisfied with your last amount or want more/less. I can look back at the hanging weight you had and go from there.
While this is not a guarantee, it will help us better assign harvested animals to customers based on their needs. It also may be that you are ordering a half instead of a quarter but want a "small half" so you are not overwhelmed by too much beef.
Pricing Changes (Tier-pricing).
We've been selling in bulk now for about 6 years with the same pricing. Unfortunately, everything else has gone up! This year, we needed to slightly increase the price per hanging weight pound, but decided to now offer "tier pricing".
What this means is that if you buy a whole beef you get the same old price of $4.95/lb, for a half side beef $5.25/lb, and for a quarter side $5.50/lb. Of course, you can get creative and economical by buying with a friend, family member, or neighbor, but we request we only deal with one person for payment and communication and the processor will also get the cutting instructions from this one person, even if you are dividing it with others, so please arrange accordingly!
That's it! We will work hard in the coming months to use the best grazing management for healthy grasses, healthy soil, and best finishing for our animals.
Thank you for your continued support!
Last week we went to Central High School in Kenosha County to present to a Freshmen AP Geography class about Sustainable, Organic, and Regenerative Agriculture. It was super fun for Paul and I to talk to kids, who are the future of this country, about what is possible with Regenerative Ag. Something that is catching on in mainstream as a better, healthier way to farm for the environment and for our health.
After introducing ourselves and talking about who we are and what we do, we gave a background about the history of modern/industrial agriculture. Starting with "Old MacDonald", who use to do everything and integrated plants, crops, and a variety of animals, to industrialization bringing machinery, pesticides and fertilizers, specialization and "getting bigger" for efficiency. These were all things that were welcome by overworked farmers and actually did improve the lives and work of farmers at the time. However, nobody was able to foresee the consequences of these. Today, we know what these are- for our health and for the environment. Read about these in slides #16-#17.
We then talked about what Organic farming, Animal Welfare, and additional certifications we pursued, given that organic standards have gotten relaxed (especially when it comes to animal welfare) once Big Ag got into it. Lastly, we talked about Regenerative Agriculture as a system of principles and practices that is not only "sustainable" but actually increases biodiversity, enriches soils, improves watersheds, and enhances ecosystem services.
We talked about the importance of SOIL health. It ALL starts with healthy soil, something I found interesting and contrasting coming from a nutrition world when Hippocrates said "all disease begins in the gut". in human health, we have discovered most disease starts with an unhealthy gut. Similarly, we are now realizing, a healthy environment, and healthy food, starts with healthy soil.
We explained the differences of grass fed vs. grain fed cows for beef and dairy. There are numerous health benefits of grass fed beef vs. grain fed, which includes less saturated and overall fat and more of the good fats like Omega 3s and CLA's in grass fed beef and dairy.
We touched on the economics of farming, a sad reality of our broken food system that pays more for cheap, processed, and industrialized food than it does for "real food". It is more profitable for many farmers to grow commodity crops like soy and corn, sell them to the market where they get processed into your packaged food, and sold for very cheap at the store- than it is to grow healthier vegetables or pastured animals.
Lastly, we provided a number of resources of local and some national organizations that have a wealth of information on these topics, and also some interesting books and documentaries we thought the kids (or anybody!) might like.
At the end, we took in questions... with many very thoughtful and interesting questions coming from the kids.
We welcome questions from you too! Please leave a comment, emil us, or contact us if you have any questions about anything you read in the presentation, what we do, or anything you'd like to ask us! We are happy to answer as best we can!
Thanks for reading, and stay tuned for some more "educational" posts coming in the next few months.
What motivates you to want to improve our environment?
(i.e.… to recycle, compost, and use resources responsibly?)
For us, our children do.
Almost daily you can find an article or news story about climate change, and the misuse of natural resources and energy. A lot is blamed on agriculture pollution, and understandably so. 95% of agriculture in the US is conventional- using GMO seeds, herbicides, pesticides, chemical fertilizers, antibiotics, tillage, and heavy machinery. Many are factory farms, forcing the small farmer to make tough decisions to make a living. Farming income is the lowest it has been in 12 years. Small farmers have always been stewards of the land, but today, many are going from being practical to panic mode- cutting corners that make the land suffer. It’s the age-old fight between ecology and economy. I won’t keep writing about this because it can get quite depressing and I do believe ecology and economy can go hand in hand. There is an optimistic view!
Regenerative agriculture is a “new type” of farming that has been gaining ground. It has soil health as the foundation for healthy land, ecosystem, and environment, while producing the healthiest and best quality food system. It consists of soils being covered with plants at all times during the year and building organic matter (adding carbon into our soils) as paramount to a healthy ecosystem.
We began learning and practicing RE when we bought our farm in 2012. At our farm, we have a diverse amount of plant types populating our fields. The perennial plants capture water from rain to prevent runoff. These plants capture the sun's rays and turn this energy into food through photosynthesis. The plant takes in carbon dioxide and release oxygen. The land provides a wonderful habitat for pollinators. There is wildlife below the ground too, as millions of microbes, earthworms, and insects breakdown and recycle minerals and dead growth. Let the animals above and below the soils contribute to the interworking of our natural ecosystem! Our cattle are integral to this ecosystem process. They harvest these perennial plants and turn the plants into meat and milk. By plant harvesting, carbon gets deposited into the ground through root system death and regrowth. Without the cows harvesting the plant life, this ecosystem would become out of balance, and certain species would dominate. The cows also deposit fertilizer for the ecosystem to take in and recycle. All this is the ecology part.
However, without the economy part, the ecology suffers. For small farmers to be able to make a living in our “big business-factory farming world”, we as consumers need to provide support to this movement. We can encourage this type of production and environmental protection with the spending of our food dollars. Grocery stores, restaurants, chefs, school cafeterias, and people cooking at home are what drive the food economy. We can make a difference to our health, our environment, and our children’s future with how we spend our food money.
I once read “don’t ask why food is expensive, ask why food is so cheap” and it is so true. Keep in mind “cheap food” has a tremendous cost to our environment and our health. We might not consider this when spending our money on food but you are paying for it through your health care costs and your taxes.
With economy and ecology working together you have the power to better our environment, provide stability to farmers and rural communities, and improve your health!
Earth day has come and gone… But don’t we owe it to ourselves to think about this more than one day a year? What if every day we look at the way we use resources, the food we eat, the energy we use, the waste we produce that goes into landfills... a little bit can make a HUGE difference!
Marisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and most times... we both collaborate on the stories!