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Help us turn off our freezers !

 Uncategorized  Comments Off on Help us turn off our freezers !
May 122016
 

 

With the summer fast approaching, help us get our grass-fed beef out of our freezers (so we can turn them off until October) and onto your barbecues and plates!

.

Paul will be parking an order-stocked delivery truck at three locations this Saturday, May 14th :

  • in Orléans (address TBD; 9h00 to 11h00),
  • in the Glebe (166 Glebe ave.; 11h30-13h30),
  • in Westboro (427 Mayfair Ave.; 14h00-16h00).

Please place your order before the end of the day Thursday, by emailing info@grazingdays.ca specifying at which location you’ll be picking up, and we’ll have it ready for you in our delivery truck.

(Alternatively, you can place an order now and pick it up at the farm at our AGM on May 21st)

An invoice will be sent to you confirming your order (the availability of the items ordered and the cost). You can pay with cash or a cheque when you pick up on Saturday.

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Looking forward to seeing you this Saturday.

Here is a list of what’s up for grabs :

 

Regular Beef
(under 30 month of age, no hormones, no antibiotic, 100% grass-fed)
Item Description Total Available Price
Sirloin Steak 0.8 lb package 6 $12,00
Round Steak 1 lb package 13 $10,00
Hanging Tender 1.5 lb package 16 $15,00
Sirloin Tip Roast 2.75 lbs package 19 $20,00
Short Rib Roast 3 lb package 10 $20,00
Farmer Sausage 1 lb package 23 $10,00
Tomato Basil Sausage 1 lb package 16 $10,00
Beef Heart whole, cleaned 5 $2,00
Beef Tallow 3-4 lb packages 3 $5,00
Beef Kidneys 2 per package 24 $2,00
Bones 4 -5 lb packages 34 $5,00
Bulk Bones 30-40 lbs box 14 $15,00
Bulk Fat 40 lbs box 4 $20,00
Market Cows
(over 60 month of age, no hormones,  100% grass-fed)
Item Description Total Available Price
Tenderloin Steaks 0.6 lb packages 71 $10,00
Ground Beef 10 lb box 87 $75,00
Ground Beef 20 lb box 18 $140,00
Ground Beef 40 lb box 1 $270,00
Burger Patties Plain 1 lb package, 4 patties 244 $7,50
Burger Patties (Farmer Sausage Seasoning) 1 lb package, 4 patties 56 $7,50
Sausage – Mild Italian (gluten free) 1 lb package 111 $8,50
Sausage – Fine Herb (gluten free) 1 lb package 74 $8,50
Sausage – Farmer (gluten free) 1 lb package 67 $8,50
Sausage – Tomato Basil (gluten free) 1 lb package 120 $8,50
Sausage – Honey Garlic (contain gluten) 1 lb package 83 $8,50
Bone Broth 350 ml 196 $3,00
Market Liver 1 lb packages 35 $1,00
Market Kidney 2 per package 3 $1,00
Market Heart 1/2 heart per package 6 $1,00
Regular Pork
(Pasture raised, organic feed, no hormones, no antibiotics)
Item Description Total Available Price
Pork Fat 10 lbs each 9 $15,00
Pork Leaf Fat 24 lbs each 3 $25,00
Pork Kidneys 2 per package 7 $1,00
Pork Hearts whole, .5 lbs each 18 $1,00

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 Posted by at 00:59

Aube aux champs Incubator Farm.

 Farm News  Comments Off on Aube aux champs Incubator Farm.
Sep 092015
 

Ferme Aube aux champs/Grazing Days is launching an Incubator Farm. If you have a bit of experience and are interested in giving farming a go; if you’re looking for land or know someone who is, please read on, pass it on, and get in touch.

 

1.      Introduction

La Ferme Aube aux champs is a small family farm, purchased in early 2014 with the intention of growing our existing farm, Grazing Days. We are now actively seeking participants for our Incubator Farm project.

 

2.      Ferme Aube aux champs background

2.1.    The land and the farm

Ferme Aube aux champs is a farm St.-André-Avellin, QC that is owned and operated by Josée Cyr-Charlebois and Paul Slomp and their two young children. The farm is currently 370 acres of which 30 acres are rock and bush, 20 acres are permanent pasture with shallow and exposed bed rock, and 320  acres are arable.

The home farm, which is owned by Josée and Paul consists of 200 acres, half of which is tile drained. Ferme Aube aux champs currently rents 170 acres of neighbouring land (not tile drained), is hoping to purchase this land and has a registered lease on the land which expires in December 2018.

The farm runs about 2 km long and about 1 km wide with heavy clay soils on the Southern tip and in the middle, loam soils in the South and sandy soils in the North. Most of the farm has deep clay sub-soils.

Josée and Paul acquired the farm in May of 2014. Prior to their acquisition 50 acres had been used to make hay and 180 acres had been used for cash crops (GM soybeans in 2013). All of the arable land has been seeded to a legume and grass mixture and is currently used on a hay / grazing rotation.

Soil samples have been taken on most of the farm, and soil amendments have started. The aim is to be certified organic by the fall of 2018.

Buildings:

2 houses, 1 old garage, 1 heated shop, 3 hay sheds, 2 barns, 2 machinery sheds

Machinery:

70hp tractor 4wd, loader, cab (JD 2007), 60hp cab-less tractor, disc bine, rake, tedder, round baler, 2 hay wagons, swather, combine, generator, post pounder, plow, S-tine, grading blade, forklift forks, quad, hay wrapper, self-loading hay wagon, wide variety of tools

Infrastructure:

7000ft buried waterline (pressure system), corral, electric fences, 2 walk-in freezers (8ft X 11ft), 1 walk-in cooler (8ft X 10ft), refrigerated delivery vehicle.

2.2.    The market

Saint-André-Avellin is an hour outside of Ottawa and an hour and a half outside of Montréal. It is near Mont-Tremblant and has a vibrant organic farming community, which includes a local Marché de solidarité 15 kilometres from the farm.

2.3.    Grazing Days

Currently the only enterprise on the farm is Grazing Days. Grazing Days intensive-rotationally-grazes 45 cow calf pairs and 20 pigs on the farm and each year delivers the meat from 40 grass-fed cattle and pork to approximately 250 households in the Ottawa / Gatineau area. For more information visit www.grazingdays.ca and https://www.youtube.com/watch?v=75nwvIK2AMs

2.4.    Josée

Josée is from Ottawa. She has a Masters degree in sociology and has worked in community development in the promotion of human rights and health fields. She is interested in the political dimension of food sovereignty. Her first summers on the farm involved setting up a quarter acre family garden, tending to laying hens and growing a small plot of wheat. In the years ahead, Josée will focus her energies on building the wheat plots to launch a processing business and will find ways to incorporate her background in community development here on the farm.

2.5.    Paul

Paul was raised on a dairy farm in central Alberta. He studied civil engineering at the University of Alberta and after university, spent 4 years working with smallholder farmers in Ghana, Zambia, Malawi and Rwanda. He realized that smallholder farmers in sub-Saharan Africa are facing the same issues (getting goods to market, getting paid a fair price for these goods, rising input costs, access to capital and control over input and market prices) as farmers in Canada. Paul started farming in 2010 to demonstrate alternative ways of growing food than the prescribed industrial style of agriculture and to advocate for policies that acknowledge existing differences in power and the undeniable bonds between farmers, eaters and the Planet – in Canada and the rest of the world.

 

3.      Ferme Aube aux champs in the short-medium term –  Establishing an Incubator Farm

We hope to welcome up to three vegetable growing operations which will each be able to use one drained acre. If others are interested in the project and have different enterprises in mind (bee-keeping, small livestock, etc.), we would be very eager to discuss your needs and accommodate.

This is an opportunity for individuals who want to get into farming, who have some experience, and who have the ability and desire to learn independently.

Infrastructure that will be available to participants (with usage fees):

Fertile land, water, shared housing, cold storage, storage, delivery vehicle, access to tractors and other farm machinery.

We are going to set up a mentorship program for participants. We are looking to financially compensate mentors for their time and efforts.

 

4.      Next Steps: Selecting participants

In the following months, we are looking to select participants for the Incubator Farm project. The process we’ve set up is the following:

4.1.    Release of the call for applications. Applications should include: A description of farm (and other) experience), a business plan (or a plan to create one) – please see our approximate cost of things on the farm here: Ferme Aube aux champs coüt pour le bail estimation, a short bio of the members of the farming enterprise, the reason why you’re interested in the opportunity.

4.2.    Information Day at Ferme Aube aux champs : 1 November 2015.

4.3.    Deadline for application: Spaces will be allocated until they are filled.

 

5.      Conclusion

The farming season has confirmed that we want to build community and farm collectively here. The land and its farmers are craving it. We look forward to hearing from you.

Please submit your questions and applications by email to: josee@aubeauxchamps.ca

open 2

 Posted by at 03:23

Grazing Days Sausage Fest and Annual Meeting April 10th

 Events, On the Farm  Comments Off on Grazing Days Sausage Fest and Annual Meeting April 10th
Mar 272015
 

Taste sausages – choose your favourite, eat some of Ottawa’s finest street-food, learn about what is happening with Grazing Days – join us on April 10th!

Sausage-festWhen: April 10th, 2015 from 6pm to 10pm

Who: Everyone is welcome. Anyone who is a Grazing Days customer or a farm supporter. The only catch is that the room’s capacity is 80 people – reserve your ticket(s) early.

Where: Centretown – exact location will be shared when you reserve your ticket(s).

How: Please reserve your ticket(s) by completing the form below. Tickets are priced to help cover the cost of the catering: $13 per full portion and $5 per kid portion and are payable at the door.Sorry this event is now sold out

What:

6:30pm Sausage Fest! (Did we mention Gluten Free Sausages?!)

Since we have moved to our new farm, we have started to work with a local-to-the-farm sausage maker: Ferme Moreau. For Sausage Fest, they have prepared 5 different kinds of Gluten Free sausages with Grazing Days beef for all of us to sample. The favourite sausage of the evening will become the standard sausage in the Grazing Days beef boxes.

 

These 5 sausages will be going toe to toe for the honour:

(We will have extra packages of frozen sausages for sale at $10.00 per package if there are any sausages you would like to try cooking at home…)

  • Beefeater Sausage
  • Farmers’ Sausage
  • Fine Herbs Sausage
  • Mild Italian Sausage
  • Tomato Basil Sausage

 

7:00pm Gongfu Bao meal!

Our good friend Tarek at Gongfu Bao (http://www.gongfu.ca/), the source of some of Ottawa’s tastiest street food, is kindly working with us to cater the event. He’s cooking up some tasty Grazing Days beef for his steam buns to go along with the Sausage Fest theme. (Vegetarian and / or Gluten Free options are also available). Tickets are $13 for Full portions – which includes 2 steam buns (or similar) and a side and $5 for Kid portions – 1 steam bun (or similar). Drinks will be sold separately.

 

As a side note, in the past, Grazing Days has often opted for the potluck, as the way to share a meal at our events. Our hunch is that some of our customers chose not to come to events because of the potluck component. We’re excited to see if catered food is a more appealing option.

 

8 :00pm Grazing Days Annual Meeting

We’ll cap off the evening with a quick review of the Grazing Days 2014/2015 season, a peak at Grazing Days’ finances, and some musings about what we are looking forward to and thinking about on the farm for 2015/ 2016 and beyond.

 

We’ll have some Twister-type activities to keep the younger (and older) crowd occupied during this part of the evening.

 Posted by at 19:26

Grazing Days Prices for 2015/2016

 On the Farm, Policy  Comments Off on Grazing Days Prices for 2015/2016
Mar 132015
 

Beef Pricing Trends 2013-2015In the last edition of the Grazing Post, we had an article about beef cattle prices being on the rise in recent years. The price of cattle has continued to rise since the last newsletter. The graph on the right (updated weekly through the Beef Farmers of Ontario) shows the price of 600-699 pound heifers (which tend to be about 15 cents a lb more expensive than the 800 lbs heifers we purchase). We purchased at about week 20 last year for $1.75 per lb. Based on this chart, we are guessing that we will be paying about $2.20 per lb for our heifers this year.

 

The unfortunate part about this cattle price increase is that we too need to increase our prices this year. Last year, we purchased 40 yearling heifers, averaging 800 lbs at $1.75 per lbs for a total of $56,000.

 

This year we will be purchasing 40 yearling heifers, averaging 800 lbs at $2.20 per lbs for a total of $70400. That is an increase of $14,400. We sell between 310 and 320 lbs of beef per animal for a total of between 12,400 and 12,800 lbs. If all of our other costs remain the same, we would have to increase our prices by $1.13 to $1.16 per pound to cover the increased price of these yearlings. As such we are raising our prices by $1.15 per pound this year, from $8.75 per pound to $9.90 per pound. We realize that this is a 13% increase over last year, but unfortunately we have very little choice. We hope you understand.

 

Our pricing formula for 2015 works as such: we charge $9.90 per pound of beef to cover our cost of production and wages and then $10 per delivery to cover the cost of packaging, storing, handling and delivery. For example, the half share costs 40 lbs X $9.90/lb + 4 deliveries X $10/delivery = $396 + $40 = $436.

If all goes well, this is the last year that we will be purchasing stockers. The calves that were born on the farm this past summer will be ready to be butchered in the fall of 2016. Our goal is still to peg our annual price increases to Canada’s annual inflation rate.

 

Beef Pricing Chart 2015

 Posted by at 22:14

Co-operative Open House/Info Session

 Uncategorized  Comments Off on Co-operative Open House/Info Session
Jan 052015
 

 

We are holding an open house on January 18th, 2015 to share info and give a tour of the farm to those interested in submitting a proposal to join Ferme Aube aux champs land management co-op. (More info here)

January 18th from 1pm to 5pm.

Schedule:

  • English information session 1:15pm to  1:45pm ; French information session 2:00pm to 2:30pm. (Both will include information about future farm co-op plans, housing, lease for 2015 prior to co-op establishment, and more.)
  • Guided tour of farm buildings, infrastructure, and land overview 2:45pm to 4:00pm

There will be time for questions throughout.

And where, you ask? At the farm : 567 rang Ste Julie Est, St-André-Avellin, QC, J0V 1W0.

We look forward to meeting you!

 

post jan 5

 Posted by at 20:11

Join Ferme Aube aux champs Co-op.

 Events, On the Farm  Comments Off on Join Ferme Aube aux champs Co-op.
Dec 092014
 

cooperative

If you have an existing farm business and are looking for land, we invite you to submit a proposal to join Ferme Aube aux champs land management co-op.

Who : farm businesses looking for land and who have a desire to farm collectively

What: Move farm operation to Ferme Aube aux champs and join a co-op that manages infrastructure and land resource base.

When: Spring 2015.

Where: Saint-André-Avellin, Québec.

Why: To facilitate young farmer land access, to increase biodiversity, to grow quality food.

How: Please submit your proposal to josee@aubeauxchamps.ca or paul@grazingdays.ca by February 1st 2015.

1. Introduction

La Ferme Aube aux champs is a small family farm, purchased in early 2014 with the intention of growing our existing farm business, Grazing Days, and of setting up a collective farm with other compatible farm businesses.  We are now actively seeking other experienced farming units to join us.

2. Ferme Aube aux champs background

2.1.    The land and the farm

Ferme Aube aux champs is a farm in St.-André-Avellin, Québec, that is owned and operated by Josée Cyr-Charlebois and Paul Slomp and their 2 year old child. The farm is currently 270 acres which is made up of approximately 30 acres of rock and bush, 20 acres of permanent pasture with shallow and exposed bed rock, and 220 arable acres.

The home farm, which is owned by Josée and Paul consists of 100 acres, most of which is tile drained. Ferme Aube aux champs has an accepted offer on the neighbouring 170 acres of land (not tile drained), pending provincial government approval. Until the sale of the 170 acres is finalized, Ferme Aube aux champs has a registered lease on the land which expires in December 2018.

The farm is about 2 km long and about 0.75 km wide with heavy clay soils on the Southern tip and in the middle, loam soils in the South and sandy soils in the North. Most of the farm has deep clay sub-soils.

Josée and Paul acquired the farm in May of 2014. Prior to their acquisition, 50 acres had been used to make hay and 180 acres had been used for cash crops (GM soybeans in 2013). All of the arable land has been seeded to a legume and grass mixture and is currently used on a hay / grazing rotation.

Soil samples have been taken on most of the farm, and soil amendments have started. The aim is to be certified organic by the fall of 2017.

Buildings:

1 house, 1 old garage, 1 heated shop, 3 hay sheds, 1 barn, 1 machinery shed.

Machinery:

65hp tractor 4wd, loader, cab (JD 2007), disc bine, rake, tedder, round baler, 2 hay wagons, swather, combine, generator, post pounder, plow, S-tine, grading blade, forklift forks, quad, wide variety of tools.

Infrastructure:

7000ft buried waterline (pressure system), corral, electric fences, 2 walk-in freezers (8ft x 11ft), 1 walk-in cooler (8ft x 10ft).

 

2.2.    The market

Saint-André-Avellin is an hour outside of Ottawa and an hour and a half outside of Montréal. It is near Mont-Tremblant and has a vibrant organic farming community, which includes a local Marché de solidarité 15 kilometres from the farm.

 

2.3.    Grazing Days

Currently the only enterprise on the farm is Grazing Days. Grazing Days intensive-rotationally-grazes 45 cow calf pairs on the farm and each year delivers the meat from 40 grass-fed cattle to approximately 250 households in the Ottawa / Gatineau area. For more information visit www.grazingdays.ca and https://www.youtube.com/watch?v=75nwvIK2AMs

 

2.4.    Josée Cyr-Charlebois

Josée grew up in the city of Ottawa. She has a Masters in political sociology, and has worked doing social justice advocacy for research institutes and community based organizations. Her first summer on the farm involved setting up a quarter acre family garden, tending to laying hens and growing a small plot of wheat. In the years ahead,  Josée will focus her energies on building the wheat plots to launch a processing business and find ways to incorporate her background in community development here on the farm (community spaces, day programs, farm camps/retreats).

 

2.5.    Paul Slomp

Paul was raised on a dairy farm in central Alberta. He studied civil engineering and after university, spent four years working with smallholder farmers in Ghana, Zambia, Malawi and Rwanda. He realized that smallholder farmers in sub-Saharan Africa are facing the same issues as farmers in Canada (getting goods to market, getting paid a fair price for these goods, rising input costs, access to capital and control over input and market prices). Paul started farming in 2010 to demonstrate alternative ways of growing food than the prescribed industrial style of agriculture and to advocate for policies that acknowledge existing differences in power and the undeniable bonds between farmers, eaters and the planet— in Canada and the rest of the world.

 

 

3. Ferme Aube aux champs in the long term (the vision – collective farm/ land management co-op)

Success in sustainable ecological agriculture depends on biodiversity. Traditionally this biodiversity was reached by having mixed farms with many different farming enterprises existing on the same farm property and working in symbiosis with one another. The manure from a livestock enterprise was used to fertilize the soil of a vegetable enterprise. In return some of the unsellable or damaged goods from the vegetable enterprise were fed to the livestock. Having many farming enterprises on the same farm makes sense biologically. Unfortunately, to be successful economically a mixed farm requires a tremendous amount of knowledge and skill in vastly different subject matters, a huge amount of work, and large investments in land, marketing, and tools. These requirements make mixed farming very difficult to be economically viable with single farm operators.

 

We would like to run a mixed farm on Ferme Aube aux champs to maximize the biodiversity and the ecological sustainability of the farm. In order to accomplish this while making it economically viable, we would like to set up a co-operative of two or three different farm units farming collectively on the farm property. Each farm unit would be an economically independent business responsible for one or two of its own farming enterprises and responsible for its own financial viability. At the same time each farm unit would share in the long-term vision of the farm, contribute to the biodiversity on the farm, and lend knowledge, skill, time and investment into the long term success of the farm. Each farm unit would have its own housing.

 

We are farmers who care about the long term sustainability of what we do. We think about how the food we produce influences those around us and contributes to shaping a food system that respects people, the societies they live in and the planet. We are looking to build a co-operative of farm families to share a land base, tools and infrastructure, as well as marketing efforts.

 

4. Ferme Aube aux champs : Next steps – selection of a new farm enterprise(s) / farm unit(s)

 

We are looking to select farm units to join us on the property. We are looking for compatible farm enterprises such as market gardens, beekeeping, mushroom growing, nuts and fruits. The process we have set up to achieve this goal is as follows:

 

4.1.    Release of the Call for proposals. Proposals should include a detailed business plan, relevant farming experience, a short bio of the members of the farming unit, the reason why you’re interested in the opportunity and where you see yourselves in ten years.

4.2.    Information Day at Ferme Aube aux champs.  To be held on January 18th 2015.

4.3.    Proposal submission deadline.  February 1st 2015.

4.4.    Second round conversations. We will get back to applicants by February 8th 2015.

4.5.    Final selection of farm enterprise(s) / farm unit(s). By February 15th 2015.

4.6.    Trial growing /harvesting/ processing season. Spring , summer, fall 2015.

4.7.    Launching of Ferme Aube aux champs co-op . If the trial is successful, we start the conversation about setting up of the co-op in the fall of 2015.

 

5. Conclusion

The season has confirmed that we want to build community and farm collectively.  The land and its farmers are craving it. If you are a farmer looking for land and interested in farming collectively, we invite you to submit a proposal. We look forward to hearing from you.

PDF version

 Posted by at 02:47

The Cull Cow Dilemma

 On the Farm  Comments Off on The Cull Cow Dilemma
Nov 182014
 

 

We have an old cow (a cull cow) who’s losing weight and quite old. We bought a herd this spring and have been surprised by the advanced age of some of the cows. When animals aren’t doing super well after a luscious summer on fresh pasture, it doesn’t bode well for them for winter. Our vet said there wasn’t anything she could do for the animal and the best thing for us to do would be to ship her to auction. Animal auctions are part of the mainstream meat industry and we would have no way of knowing how she would be treated by whomever buys her.

We care deeply about our cattle, but can’t afford to feed an animal who will deteriorate during the season and cost a fair amount to have her body removed from the pastures should she pass.

Since she hasn’t spent the bulk of her life at our farm, we can’t guarantee that she is entirely ‘grass-fed, hormone and antibiotic free’ as we do our yearlings, but she has been pasture fed since her arrival in May. Our 5+ year plan is to have a closed herd, with all animals born here. At that time, our older cattle would be turned into ground beef and we won’t have to deal with this issue of auctions and of how to recoup costs without sacrificing our ethics.

In the meantime though, I feel we have an unspoken agreement with the cattle here. They get all the fresh pasture they can eat, move about freely, have water aplenty always, their young with them for as long as it is feasible, and they are not shipped to feed lots (or to any place where we feel they won’t be treated with the same respect and care they receive here).

As a result, we would feel better about sending her to the abattoir and selling her meat, knowing that she lived well and that she won’t needlessly endure hardship. However, the cow is older and skinnier and we have no way of knowing the quality of the meat (i.e. steaks wouldn’t be great but ground beef should be alright). So we’re brainstorming.

 

We are wondering :

Would you be interested in buying sausages, salami or ground beef from this and other such animals? Or meat for pets?

Alternatively, do you have any other ideas of ways to transform and market this meat?

 Posted by at 01:15

on autumn and hay stacks, pipes and windbreaks.

 On the Farm  Comments Off on on autumn and hay stacks, pipes and windbreaks.
Oct 172014
 


 

With fall well underway, we’re working on getting winter-ready, ironing out details with the local (and federally inspected) abattoir that is processing our meat, and keeping on top of the everyday work of running the farm.

 

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We decided to harvest 9 acres of oats that we planted — underseeded with grass — in the spring, in order to get some straw for bedding for the winter. We don’t yet have a combine and it was hard to find someone who could do the work for us; most contract workers in our area own machinery that’s suited to combining hundreds of acres in a go, not a few handfuls. A real downside to the push to “go big or go home” when you’re in agriculture is that small scale farmers, who don’t want to go big, nonetheless have a harder time accessing machinery that is suitable to their scale.

 

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We ended up harvesting four tons of oats, much more than anticipated. As we hadn’t expected such yields, we also didn’t have a place to store the grains. Paul stayed up late to build two massive wooden crates on pallets, which he then lifted onto one of our grain wagons. Unlike our old grain silo, it was a good height for the combine. (P.S. Anyone want to buy feed oats?)

 

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With meat deliveries starting this weekend, we’ve also had to make sure we had the freezer space to hold the meat. Paul and Danny started by giving the barn a deep clean, removing years’ worth of cobwebs, removing some of the walls and a hay rack, digging out old manure, and trucking in some sand. We then built two freezers and a cooler in our barn and have been working with our local electrician and refrigeration experts to get everything up and running.

 

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We ended up buying the bulk of the hay we need to feed the cows and calves throughout the winter. Paul filled the hay shed and then built a pair of pyramids and covered them with the biggest tarps we have ever owned.

 

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At this point, we’re also working on installing close to 7000 feet of water pipe to get water to the animals during the winter. The creek that has fed our pasture pumps in the spring and summer won’t do at all during the winter, so we’ve had to apply to the municipality to dig below a road, and find contractors who can do the work. The pipe needs to be between 5 and 6 feet below ground to prevent freezing, and needs to be in the ground before we have daytime frost.

We have also found the logs we need to build wind breaks for the cattle, for shelter from the winter winds. More on that once we manage to secure transport to get them to the farm.

 

Despite the busyness of this great winter prep, the two herds get fresh pasture every day, fences get moved, pasture pumps are moved from pasture to pasture with the herds, and the animals are counted and their health monitored.

 

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In the next post, we’ll talk about the new abattoir we’re working with, our new sausage makers, and hopefully, we’ll have progress to report on the pipes and windbreaks.

To those receiving the first box of their share this Saturday, enjoy !