Back Issue Vol: 41-2
Gary, hoping that that was the lot, revved up the big yellow machine in eager anticipation but once again I called a halt and disappeared in the direction of the house. When I reappeared at the graveside holding a dead cat by the tail Gary shut the machine down completely, remained totally silent for what seemed like a long time, and then leaned out of the cab and with a look of mock concern on his face said in his dry manner, “Where did you say the wife and kids are?”
Tired of living in a crowded urban environment with its deafening noise and bumper-to-bumper traffic and eager to escape what they saw as an economy bent on destroying the planet, Matt and Tasha left their home in the Washington, DC metropolitan area in March 2014. In doing so, they became modern-day pioneers, part of a wave of Americans who have chosen to go back to the land over the past decade, seeking to reclaim and rebuild their lives and to forge a deeper connection to the earth, the animals that inhabit it, and to each other.
After you’ve built a small farm blacksmith shop, one of the first decisions that you’ll need to make is which type of fuel you’ll be using. Most people choose either gas (propane) or coal, however, wood fired forges are also an option. All three fuel types have pros and cons. The final decision will likely be based on the type of forging that you plan to do and the local availability of the fuel.
Farming as a way of life, as a determination, as work flow, as a skill set – all of it at ground level is laced with tangible and intangible details that tell us more about the cause of the fray and the shapes of the smiles than about the presentable menus and recipes of the enterprise. Here is how you raise geese for market – the recipe. While over there is how you successfully fold into a farming day the shared presence of free range geese as guardians and weeders. Sometimes the only way to ‘get the true picture’ is through shared stories.
It all began 50 years ago when faculty and students appealed to UC Santa Cruz Chancellor Dean McHenry, proposing a garden project that would serve as a central gathering spot on the remote, forested campus. As legend has it, Alan Chadwick, a charismatic, somewhat cantankerous master gardener from England, chose a steep, rocky, sun-scorched slope covered with poison oak to prove a point: If students could create a garden there, they could create one anywhere. And create they did.
Holistic Management was developed by Allan Savory who was a wildlife and ranch biologist in Africa who was concerned that the advice he could give farmers didn’t work in the real environment and even when the advice was good it wouldn’t get implemented. He developed a program which helps farms create a clear Holistic Goal and then use the farms resources to move toward the goal while being ecologically sustainable.
Close to the village there lived a lady, a small landowner, who had an estate of about three hundred acres. She had always lived on good terms with the peasants, until she engaged as her steward an old soldier, who took to burdening the people with fines. However careful Pahom tried to be, it happened again and again that now a horse of his got among the lady’s oats, now a cow strayed into her garden, now his calves found their way into her meadows — and he always had to pay a fine.
“Farm to Fork” food programs are a revival of the past. Big Horse Ranch & Little Cattle Company is now involved in developing “Old School” free raised Irish Dexter rose veal. We are trying to replicate ranching as it was 100 years ago. This is not a fast paced business venture; it does allow us to best use our ranch to provide old style food for those who are seeking food that has a history of quality.
As I look back and consider the little successes and failures of the week, I note with a smile that the tractor remains broken in the shed, refusing to start, while the horses have willingly and predictably started every day and put their hearts into the good work of making their own feed. Bravo! I say, let’s do it again next week. Maybe I’ll get that old tractor fixed next winter…
In a survey made before starting this experimental work, it was found that there was considerable confusion in the minds of many poultrymen as to the relative efficiency between the mash and pellet methods of feeding. A review of the literature on turkey nutrition and methods of feeding failed to disclose any studies which would be of assistance in answering this question. As a result, an experimental program was outlined to investigate several methods of feeding growing turkeys.
For proper operation the outer end of the cutter bar should lead the inner end when the machine is not in operation. After long use the cutter bar may lag back and if this happens it can be corrected by making adjustments on the cutter bar eccentric bushing as follows: First making sure that the pin and bolt in the hinge casting “A” Fig. 5 are tight and in good condition.
We kept our eye on this rooster. He was high entertainment for 3 boys and 3 younger sisters on that farm. We didn’t give him a name, just called him “Rooster,” and Rooster ruled. Other roosters moved out of his way. Hens cowered when Rooster appeared. My dog Browser wouldn’t go near Rooster. Rooster was invincible. Or so he thought.
Based and inspired by old small french-made cultivators called “Canadien”, the modern version of the Italian “Canadese” revives all the characteristics of this very popular tool amongst smallholders of the bygone times. The Canadese particularly suits, with its light weight and handy construction, small gardens or vegetable fields, especially in hilly or terraced landscapes, where the area for maneuvering at the headlands is limited, requiring that the implement has to be moved often by hand.
There is a lot of value in the produce you sell that contrasts it from what someone can buy at the grocery store. First, you probably sell varieties that are different from what the grocery store sells. As you’ve probably tried dozens of different varieties, you can let the customer know why yours are different. Be brief and talk about things like taste and texture that are easy to get across.
It often seems to me that a good share of life is determined by our own perspectives. I’ve competed in pulls where the team came in last and I was completely content, if not downright thrilled. I’ve had other times when the team pulled all they could and behaved perfectly, and still disappointed me. It’s just my personal perspective on that particular day that led to my disappointment or pleasure. Let’s face it; a day at a pull, with the good people a pull attracts, and the bond shared with horses is a good day that we should cherish whether you finished first or last.