Farm News: Winter 2022
Greeting from Prairie Foods! We hope this finds everyone in good health and enjoying the winter weather. I find myself quite often looking out the window and dreaming of spring, warm weather and green grass. As you can probably tell, winter is not my favorite part of year. I would like if it were spring year round. However, it really does take winter to make spring special. Winter also does a lot of other good things, like the frost moving the soil, cold weather killing bugs, diseases and a whole host of other things we don't even realize and take for granted. Point is, it takes the cold hard winter to make the warm pleasant summer.
It also takes the hard times in life to make the good times good. Actually, the harder life gets the more you will gain. No pain, no gain, the athletes would say. So next time life throws one of those dark, down days at you, remember to thank God for hard times and in the meantime I will be thankful for winter.
Things on the farm have kicked into winter mode, feeding hay, catching up on office work, reaching out and trying to make new contacts, driving sales, making goals and putting a plan in place to make it happen. All those little things that are very important but get neglected when it's nice out. The butcher shop has also been very steady making us just a tad bit busier than I would like to be some days. But we are very thankful for the opportunity and sure don't want to complain with our mouth full.
Once again, a few new items are on the product list, make sure to check it out and try a few, if you think they look good. Also, you will find a new topic about soil health. Since a lot of people are interested in that and it is so closely tied to our own health, we thought we would share what we have learned. Last spring we made some very high energy hay in a day baleage and are currently feeding it to the heavy weight cattle with the intent of really getting these cattle fat before we harvest them, instead of harvesting once the grass runs out whether they are ready or not. So far this has been a very good decision and we have been able to greatly improve the quality of our beef. We still have a few available if anyone would want to try a whole half or spit half.