Spring 2013

It’s hard to believe the winter got away without a single seasonal update. It was a less serene and more hectic winter than the year before but we still enjoyed the snow and solitude. Once again the birds are arriving in droves, the daffodils are in bloom, the peepers are serenading us in the evenings and the first hints of color in the fields have turned into genuine patches of green – finally the change of seasons is palpable. Two weeks ago Gabe picked up the first few piglets of the season. Last year was an experiment as we branched out and started raising pastured pork for our loyal customers. We eagerly jumped into the project and learned quite a few lessons along the way. Pigs are voracious eaters, excellent rooters and a fun addition to the ranch. Because they are omnivores, our pigs are pastured on grass but also fed a well-rounded diet of grain and grubs along with kitchen and garden scraps. This year Gabe will extend the fence well into the woods to give them plenty of room to roam and wallow in the shade. Our hope is to expand the pork operation little by little to augment the beef, as well as to keep our freezer full of bacon, sausage, pork chops and ham steaks. We are still taking orders of half or whole pigs for pick-up in the fall, so let us know if you are interested and we’d be happy to oblige. In the meantime, we are keeping busy checking fence lines, water lines and getting the fields ready to put the cattle out to pasture in the next week or two. Let the busy season begin!

 

Maisie loves to feed the cattle alfalfa treats

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