For the lamb, add olive oil, chili powder, salt, garlic and ginger to the bowl of a food processor and pulse until a paste is formed. Rub the paste all over the rack of lamb, cover and allow to stand for at least 45 minutes at room temperature.
Meanwhile, prepare the relish: Place tomatoes and onion on a small baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and place in the oven. Roast for 20-25 minutes until soft, remove from oven and add to the bowl of a food processor with red wine vinegar, sugar and red pepper flakes. Pulse 6-8 times, transfer to a bowl and set aside.
Prepare the grits by bringing water to a boil in a medium saucepan. Add grits, reduce heat to low and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat and add butter. Season to taste and keep warm. The grits will thicken upon standing but they are meant to be that way, just fluff with a fork before serving. If you prefer, add 1/3 cup water to make them thinner.
Increase the oven temperature to 450 degrees F and roast the lamb for 20 minutes (rare) or 25 minutes (medium rare). Remove from oven, cover with foil and allow to rest for 10-15 minutes.
While the lamb is resting, add olive oil to a skillet over medium heat and sauté spinach until wilted, 2 minutes.
Slice lamb, place grits, relish and greens on the plate and top with individual ribs.
Goat meat or goat’s meat is the meat of the domestic goat. The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto, cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat
In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).
Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients.
Add the feta cheese, pistachios and the figs.
Process the filling in the food processor until it’s chunky.
Take your boneless leg of lamb and place it on a piece of parchment paper.
Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side.
Spread the filling evenly all over the other side (the inside).
Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.
Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.
Place the lamb in the oven and right away drop the temperature to 350 degrees F.
Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.
Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.
Heat the olive oil in a large cast iron pan over medium low heat. Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.
In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.
To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.
Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.
Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.
Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd’s pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.
Bake for 45 minutes at 375 degrees F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.
In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.
To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.
Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.
Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.
Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!
*Note: USDA recommends cooking ground lamb to 160 degrees.
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2-3 teaspoons sambal oelek, depending upon how spicy you’d like
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder
Kosher salt
DIRECTIONS
Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until a smooth-ish paste forms.
Heat oil in a large pot over medium heat. Add the above paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot.
Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid “hard simmer”. Carefully lower eggs into water and cook for exactly 6 1/2 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.
Meanwhile, cook spicy lamb: heat oil in a large skillet over medium-high heat. Add lamb and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.
Cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).
Divide broth between bowls. Add ramen noodles, spicy lamb, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.
NOTES
*You can also feel free to use another type of noodle-like thicker stir fry rice noodles or even spaghetti!
**If you have extra soup and lamb leftover, refrigerate and reheat for a future meal!
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The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Place ½ clove of garlic inside each puncture. Cover and refrigerate the leg overnight.
Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the remaining 1 tbsp salt, oregano, rosemary, and ½ tsp black pepper.
Toss together the potatoes, lemons, shallots, 2 tbsp extra virgin olive oil, and ⅔ of the spice mixture in a large roasting pan.
Rub the leg of lamb with the remaining spice mixture, and place it on top of the veggies in the pan. Pour the vegetable stock, lemon juice, and white wine into the bottom of the pan.
Place in the oven and roast until the internal temperature of the lamb leg reaches 140 degrees F, about 90 minutes, using a metal ladle to spoon the pan juices over the vegetables every 30 minutes.
Remove and allow to rest for 10 minutes before carving + serving.
Farmers, ranchers, shepherds, sheep dogs, families, and communities have not only lived and worked but thrived as a result of one of the most ancient and revered foods. Not many foods carry the longevity of the story of lamb. Today it continues to unfold across the U.S. as over 80,000 family farmers and ranchers wake up each day to write their own chapter in the story of American Lamb.
Choosing American Lamb means supporting our nation’s farmers and ranchers while enjoying a quality product that is both flavorful and nourishing.
This video examines the various grazing strategies and points to consider when developing your grazing plan. There is no one system that works for every environment. Knowing different strategies will help you to utilize your land to the best advantage for your animals, wildlife and ecosystem.
The human factor is the most important detail in implementing your grazing plan. Being knowledgeable about your weather patterns, plant species and having a detailed plan including evaluations of the pasture is imperative in being successful in a sustainable livestock operation.
½ pound sliced fresh chanterelle mushrooms (or any mushrooms)
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 fresh bay leaf
¼ cup port, or dry sherry
1 tablespoon cornstarch
1 ½ cups broth of your choice
10 phyllo pastry sheets
DIRECTIONS
Preheat the oven to 350F.
Heat a large pot over medium heat, and add the lamb. Cook, stirring, until evenly browned, 3 to 5 minutes. Pour off some fat, if desired. Add the butter, the onion, tomato paste, pancetta, mushrooms, garlic, rosemary, and spices, and cook until the onions are soft, and the flavors have melded, 5 to 7 minutes. Deglaze the pot with the port, scraping any browned bits from the bottom of the pot. Sprinkle in the cornstarch, and pour in the broth. Stir, and simmer until thickened. Remove and discard the bay leaf, and allow it to cool slightly. Note: USDA recommends ground lamb be cooked to an internal temp of 160 degrees.
Brush a 9 -inch pie dish with olive oil, and layer sheets of phyllo pastry in the dish, turning it as you go, and brushing each sheet with olive oil until the phyllo has covered the entire dish. (Olive oil spray is great for this!) Pour in the lamb filling, and bring the overlap up, scrunching it around the edges. Brush the phyllo with olive oil, and bake until golden brown, 25 to 30 minutes. Serve warm with your favorite sides!
By Justin Morris, NCAT Regenerative Grazing Specialist
Did you know you can do a soil health assessment on your own pasture without having to send in soil samples to a laboratory? And this assessment costs only your time because it requires no special tools. Using the senses of sight, smell, and touch, along with very simple hand tools — a shovel and a knife — you can determine the health of the soil in your pasture in less than 30 minutes.
The goals of the pasture soil health assessment are to:
Become more familiar with the soil that supports the plants that feed your livestock
Determine the current state of soil health at the time of the assessment when compared to a nearby area of high soil health
Determine whether soil health is improving or worsening based on at least two assessments conducted in the same spot at two different time periods
Gain insight on whether past and/or current grazing management efforts are making a positive or negative change to soil health
I created a video to demonstrate how to conduct a soil heath assessment, where you’ll learn:
Where to conduct a soil health assessment
How to conduct a soil health assessment beginning with the condition of the soil surface
Indicators of good or poor soil health
How grazing management affects soil health
Click the play button below to watch the YouTube video on how to do the assessment. Have questions? Feel free to contact me at justinm@ncat.org or 406-494-8664.
This blog is produced by the National Center for Appropriate Technology through the ATTRA Sustainable Agriculture program, under a cooperative agreement with USDA Rural Development. ATTRA.NCAT.ORG.
Genetics appears sometimes involved as some breeds can be more susceptible, and also some individual breeding lines can seem at particular risk.
by Suzanna Bell, Veterinary Investigation Officer, AHVLA Aberystwyth
Vaginal prolapses can occur in ewes up to 55 days before lambing, but more commonly in the last four weeks of pregnancy, or shortly after lambing. An incidence of one per cent in flocks is common with some flocks experiencing rates of more than two per cent.
Vaginal prolapses increase the risk of ewe death but can also result in abortion/stillbirths, difficulty with lambing (dystocia) and new-born lamb deaths. The timing of cases seems to coincide with the relaxation and softening of the soft tissues and bones of the birth canal, initiated by hormone changes during late pregnancy.
Genetics appears sometimes involved as some breeds can be more susceptible, and also some individual breeding lines can seem at particular risk.
Suspected factors that could increase the risk of vaginal prolapse in ewes:
1.Fat deposits in the birth canal further slackening the soft tissues: both genetics and over-feeding could influence.
2.Hormone imbalance: thought to be genetically influenced in some cases. Mouldy feed might in some cases affect the hormone balance due to the presence of toxins that are similar in action to hormones.
3.Possibly hypocalcaemia (low calcium): although many cases have normal calcium levels.
4.A short docked tail: this may weaken the muscles/ligaments attaching to the tail bones.
5.Lambing difficulties in the previous pregnancy.
Previous vaginal prolapse: 40 per cent of ewes will prolapse again in subsequent pregnancies.
Increased abdominal pressure is also believed to be a major causal factor in combination with one or some of the above factors:
1.Large pregnant uterus (womb): multiple foetuses within the uterus is associated with a much increased risk, suggested as a five times increased risk for twins and even up to eleven/twelve times the risk for triplet bearing ewes.
2.Large amounts of intra-abdominal fat: over-conditioned, over fed ewes. Particularly if the condition score is greater than four.
3.Rumen distension: from feeding bulky feeds, an excess of dietary fibre or gas build up secondary to acidosis/grain over-load.
Other suggested predisposing factors in some flocks include:Lack of exercise: prolapses occur more commonly in housed than outdoor flocks, longer periods lying down may also influence.
Poor body condition: condition score of less than 2.
Lying on steep slopes: sheep tend to lie with the head uphill and gravity may encourage a prolapse in some cases.
Develop a plan with your veterinary surgeon to reduce the risk of vaginal prolapse to the minimum.
Onion water (2 grated onions squeezed using a paper towel)
½ cup olive oil
2 onions cut in half
2 heads of garlic
3 whole cardamoms
2 cinnamon sticks
2 tablespoons whole peppercorns
3 bay leaves
2 cups stock
Yogurt Sauce
2 cups plain yogurt
1 teaspoon garlic paste
¼ cup fresh dill, minced
1 tablespoon lemon juice
Salt and pepper to taste
½ teaspoon chili flakes (optional)
Garnish
Fresh parsley and dill
Pomegranate arils
Toasted pine nuts
Cracked Black pepper
DIRECTIONS
Preheat the oven to 375 degrees F.
In a large bowl add the lamb shanks and flavoring ingredients (from the top until the olive oil only) and toss well.
Spread the lamb in an oven safe baking dish. Add in the whole spices, cut up onions and garlic. Try to squeeze them in the dish and divide them evenly so the flavor spreads evenly as well. Pour the stock over the lamb dish and cover the plate with foil.
Roast the shanks until tender–this should take between 100-120 minutes (depending on the size of your lamb shanks).
Once ready, remove the foil and if the lamb requires more browning, leave it in the oven for an extra 10 minutes. Note: USDA recommends cooking lamb to a minimum 145 degree internal temperature with a 3 minute rest.
n the meantime, make the yogurt sauce. Mix all ingredients together in a bowl until blended.
On a serving plate, spread the sauce. Add the lamb shanks on top and garnish with your choice of garnishes.
I have been a member of the Livestock Conservancy Organization for years. This year we will be adding some heritage breeds to Solace Farm in support of their work.
Please take a the time to check out this great video they have produced and their website
The Livestock Conservancy is thrilled to announce the release of our short film, How to Shear Sheep & Why It’s Important. Directed by Jody Shapiro, the compelling 12-minute film showcases the beautiful dance between sheep and shearer, the importance of sheep shearing to the health and well-being of sheep, and the impact that Slow Fashion and local wool have on the economy and local community. Watch How to Shear a Sheep & Why video The film begins with an introduction by Dr. Temple Grandin, award-winning author, animal welfare advocate, and Lifetime Member of The Livestock Conservancy. Throughout the film, viewers willMeet expert shearers and rare breed sheepLearn tips on the best way to shear humanely, including preparing sheep for shearing and best tools for the jobUnderstand why shearing is important for the health of the sheepWatch the art of humane sheep shearingDiscover how you can support a sustainable industry and help save rare sheep breeds from extinction. (Hint – it’s by supporting those that raise them, shear them, and make products from their fiber)We hope that after watching this film, you will feel an appreciation for the art of humane sheep shearing and why it is so vital to the health of sheep. Please watch and share this video with your communities. We need your help spreading the word about why shearing is an important part of conserving rare breeds! To learn more about our work with rare breeds and why conserving them is important for maintaining biodiversity and food security, visit our website at https://livestockconservancy.org/.
Thank you to Isabella Rossellini, Executive Producer of the film and Ambassador for The Livestock Conservancy for her generous gift that made this project possible. ###The Livestock Conservancy is a national non-profit membership organization working to protect more than 150 breeds of livestock and poultry from extinction.
Shave ‘Em to Save ‘Em Initiative Interested in helping save rare breed sheep from extinction? Want to support shearers, shepherds, and the slow fashion movement? Sign up as a Fiber Artist to craft for a cause. This initiative encourages knitters, spinners, weavers, felters, and other crafters to use fiber from rare breed sheep in their projects. Using their wool puts sheep back to work on farms across the U.S. Enroll online at https://livestockconservancy.org/get-involved/shave-em-to-save-em/
Why is genetic diversity important?Like all ecological systems, agriculture depends on genetic diversity to adapt to an ever-changing environment. Genetic diversity in domestic animals is revealed in distinct breeds, each with different characteristics and uses. Traditional, historic breeds retain essential attributes for survival and self-sufficiency – fertility, foraging ability, longevity, maternal instincts and resistance to disease and parasites. As agriculture changes, this genetic diversity may be needed for a broad range of uses and opportunities. Once lost, genetic diversity is gone forever.What are Heritage Breeds?Heritage breeds are livestock and poultry breeds raised by our forefathers. These breeds were carefully selected and bred over time to develop traits that made them well-adapted to the local environment and they thrived under farming practices and cultural conditions that are very different from those found in modern agriculture.Heritage animals once roamed America’s pastoral landscape, but today these breeds are in danger of extinction. Modern agriculture has changed, causing many of these breeds to fall out of favor. Heritage breeds store a wealth of genetic resources that are important for our future and the future of our agricultural food system.
If you would like to learn how to spin, but buying a wheel just isn’t in your budget. Then here’s an easy and economical way to make you own drop spindle.
Go to a craft shop that sells wooden products and buy a wooden car wheel about 2-3 inches in diameter, this will be the whorl part of the spindle. The wheel has already been drilled with a hole in the exact center which will keep the spindle from wobbling when it spins.
Next you need to find a dowel rod that will fit snugly in the center hole of the wheel. This will be the shaft of your spindle. The dowel rods are 3 feet long when you purchase them. I cut my shaft at 9 or 12 inches, so 3 or 4 spindles can be made with one dowel rod.
After you have the dowel rod cut, push it into the center hole of your whorl (wheel) allowing about 1 to 1 1/2 inch to stick out the bottom. This is know as a low-whorl or bottom-whorl spindle.
Now, drill a small hole in the center of the shaft, in the end at the top. I use a 5/64″ drill bit. Purchase a 1/4″ cup hook and screw it into the top of the shaft. This acts as a “catch” for your yarn so that it doesn’t slip off the end while you are spinning. I usually sharpen the bottom end of the shaft to a dull point with a pencil sharpener so I can spin the spindle on a table top or in a small bowl like a top, if I want it supported.
You are now ready to add your “leader” yarn, to start your fiber on the spindle. You can use some home spun or store bought yarn around 12 to 14 inches in length. Tie this tightly to the shaft right above the whorl.
Next take the leader yarn over the side of the whorl, looped over the bottom inch that is sticking out, (this helps stabilize the yarn and balances the spin of the whorl) then back up over the side of the whorl and loop it onto the hook. Leave a couple of inches of yarn to start your fiber on.
Now you have an inexpensive tool to start learning to spin. Once you have mastered spinning on the spindle, learning to spin on the wheel will become much easier.
Denise2Go for Knitting & Crochet, “Mosaic” is ideal for the Fiber Artist who uses both needles and hooks in their yarn-crafting. Whether you both knit and do Tunisian crochet, use a hook to execute complex stitches in your knitting, or knit in the Portuguese style (hook in the stitch-making hand, needle in the other), this set is for you!
Available inbright, pastel, orgray versions – or as an empty case to fill with your own needles and hooks!
In the bustling world of a family-run farm, the age-old adage “Many hands make light work” is not just a saying—it’s a way of life. This isn’t just about chores and checklists; it’s a symphony of shared responsibilities that creates a unique rhythm, harmonizing work with education, and duty with delight.
The farm is a living classroom, where every task is a lesson waiting to be learned. Here, children and adults alike find that weeding the garden or washing the dishes aren’t mundane tasks, but moments filled with song and conversation—a chance to grow more than just crops, but relationships as well. It’s where homeschooling transcends books, allowing grandchildren to inherit wisdom along with the land they till.
From arithmetic to zoology, the farm teaches it all. It’s a place where reading is learned from seed packets as well as storybooks, where science is understood through the life cycle of a plant, and where math is practiced in the measuring of feed. Every day is a problem-solving adventure, demanding creativity and resourcefulness, as the family strives to make the most of their resources.
The day begins and ends at the family table, a sacred space where planning and reflection bookend the day’s labors. It’s here that each voice is heard, sharing triumphs and trials, laughter and lessons. This ritual of reflection is more than just talk—it’s a cornerstone of resilience, a daily reinforcement of the family’s collective spirit.
And then, there’s Sunday, a day of rest and reverence for the work done and the work yet to come. It’s a gentle pause in the cadence of farm life, a necessary respite that renews the spirit and readies the hands for the week ahead.
This is the story of a family where life is a tapestry woven from threads of hard work, learning, and laughter. It’s a testament to the fact that on a farm, hands do more than work—they teach, they bond, and they love. It’s a reminder that in the right hands, work isn’t just light—it’s luminous.
On Friday, February 13, the House Committee on Agriculture released bill texts and title-by-title summaries for the Farm, Food, and National Security Act of 2026. The markup is scheduled to begin the afternoon of Monday, February 23, and go through Wednesday, February 25, as needed. This farm bill produced by the majority closely resembles the version that was passed out of Committee in 2024 (H.R. 8467) minus the agricultural provisions included in the One Big Beautiful Bill Act (P.L. 119-21). Chairman Glenn “GT” Thompson (R-PA) stated in the initial announcement that, “a new farm bill is long overdue, and the Farm, Food, and National Security Act of 2026 is an important step forward in providing certainty to our farmers, ranchers, and rural communities.” You can find the following resources for the 2026 Farm Bill below:
Rooted in stewardship and guided by tradition, American lamb reflects a commitment that runs deep. This film highlights the land, the people, and the generational knowledge behind the craft. Taste the land. Taste the craft. Taste the care that spans generations and discover the integrity and passion that make American lamb distinct.
Diversity in Farming is what makes a difference.
Regenerative Farming is Stewardship and Profitable.
Feb. 28, 2026 – WY Select Bred Ewe Sale – Contact Alison Crane at alison@wyowool.com
Feb 27-28, 2026 – TSPA’s annual meeting and educational symposium – For more information and to register visit: www.tennesseesheep.org Feb. 12-14, 2026 – Texas A&M AgriLife Sheep Shearing School, For more information ontact Jake Thorne at jake.thorne@ag.tamu.edu – (Registration closed) Mar. 2-4, 2026 – ASI Spring Fly-In, Washington, D.C., Contact: info@sheepusa.org Mar. 5, 2026 – Missouri Shearing School – For more information contact: BruemmerJ@LincolnU.edu
Apr. 20-25, 2026 – Washington State Shearing School – Beginners School April 20-24, 2026, Advanced School April 25, 2026 – For more information contact Sarah M. Smith, WSU Extension at 509-754-2011 x 4363 or smithms@wsu.edu. May 1, 2026 – Livestock Guardian Dog Field Day – Texas A&M AgriLife Research & Extension Center, San Angelo, TX Info: agriliferegister.tamu.edu May 2-3, 2026 – MARYLAND SHEEP & WOOL FESTIVAL – Maryland Sheep & Wool Festival, Howard County Fairgrounds, West Friendship, MD, Info: sheepandwool.org May 8-10, 2026 – SHEPHERD’S HARVEST SHEEP & WOOL FESTIVAL Washington County Fairgrounds, Lake Elmo, MN, Info: shepherdsharvestfestival.org
In the final session of the three-part Building Strong Foundations series for beginning livestock farmers, NCAT Specialists draw on their own experience to offer tips for success in starting a livestock operation with worms, poultry, rabbits, hogs, sheep, and goats, or cattle. Learn about respecting the limits of your land and choosing a livestock species based on resource base, marketing, and goals. To give an idea of the options available, NCAT specialists provide virtual tours of their own farms.
Years of farming and visiting other farms, combined with recent education in soil health, have convinced me of this: We can best serve people, the land, and the livestock by learning to care for the soil FIRST.
That’s why NCAT’s Livestock and Grazing Team began with this foundation when they gathered to teach a three-part series for beginning livestock producers.
If you missed that series, no worries—you can watch recordings of each part at your convenience and share the links with others who are managing land or considering starting a livestock enterprise. Here’s what you will find in each session:
NCAT specialists introduce the principles of soil health and explain how healthy land is the foundation of successful livestock production. Presenters explain the concepts of minimizing disturbance, maximizing biodiversity, keeping soil covered, maintaining living roots in the soil, and including animals. Find out how grazing affects the plant, soils, and livestock and learn the importance of grazing plants at the right time and allowing full plant recovery before re-grazing. By respecting the soil health and grazing principles, you can take better care of your land. See the additional resources for this session.
Learn about soil structure and its effect on water infiltration, then find out how to determine the carrying capacity of your land. Find out how adaptive management helps you “keep your eyes on the prize” through observing, implementing, and adapting. Having the right number of livestock for your farm will help you take better care of your land and make money with fewer costs. See the additional resources for this session.
NCAT specialists draw on their own experience to offer tips for success in starting a livestock operation with worms, poultry, rabbits, hogs, sheep, and goats, or cattle. Learn about respecting the limits of your land and choosing a livestock species based on resource base, marketing, and goals. To give an idea of the options available, NCAT specialists provide virtual tours of their own farms. Each session has a customized resource page for more information because an hour is just enough time to whet your appetite to learn more. See the additional resources for this session. See the additional resources for this session.
Our experienced team of livestock specialists periodically offers training sessions. We have several on tap during the next few months, including free webinars hosted by Food Animal Concerns Trust (foodanimalconcernstrust.org) and an advanced grazing training to be held in April 2022. Watch NCAT’s Events page so you don’t miss it! Let us know what topics you’d like us to teach in the coming year. Email me at lindac@ncat.org and I will pass the ideas on to the team.
Thank you for the work you do in caring for soil, plants, and livestock! Please join us at the forum at the Soil for Water forum to network with other producers who care about stewarding the land well.
How many animals should I have? This is the second session of the three-part Building Strong Foundations series for beginning livestock farmers. Learn about soil structure and its effect on water infiltration, then find out how to determine the carrying capacity of your land. Find out how adaptive management helps you “keep your eyes on the prize” through observing, implementing, and adapting. Having the right number of livestock for your farm will help you take better care of your land and make money with fewer costs.
Years of farming and visiting other farms, combined with recent education in soil health, have convinced me of this: We can best serve people, the land, and the livestock by learning to care for the soil FIRST.
That’s why NCAT’s Livestock and Grazing Team began with this foundation when they gathered to teach a three-part series for beginning livestock producers.
If you missed that series, no worries—you can watch recordings of each part at your convenience and share the links with others who are managing land or considering starting a livestock enterprise. Here’s what you will find in each session:
NCAT specialists introduce the principles of soil health and explain how healthy land is the foundation of successful livestock production. Presenters explain the concepts of minimizing disturbance, maximizing biodiversity, keeping soil covered, maintaining living roots in the soil, and including animals. Find out how grazing affects the plant, soils, and livestock and learn the importance of grazing plants at the right time and allowing full plant recovery before re-grazing. By respecting the soil health and grazing principles, you can take better care of your land. See the additional resources for this session.
Learn about soil structure and its effect on water infiltration, then find out how to determine the carrying capacity of your land. Find out how adaptive management helps you “keep your eyes on the prize” through observing, implementing, and adapting. Having the right number of livestock for your farm will help you take better care of your land and make money with fewer costs. See the additional resources for this session.
NCAT specialists draw on their own experience to offer tips for success in starting a livestock operation with worms, poultry, rabbits, hogs, sheep, and goats, or cattle. Learn about respecting the limits of your land and choosing a livestock species based on resource base, marketing, and goals. To give an idea of the options available, NCAT specialists provide virtual tours of their own farms. Each session has a customized resource page for more information because an hour is just enough time to whet your appetite to learn more. See the additional resources for this session. See the additional resources for this session.
Our experienced team of livestock specialists periodically offers training sessions. We have several on tap during the next few months, including free webinars hosted by Food Animal Concerns Trust (foodanimalconcernstrust.org) and an advanced grazing training to be held in April 2022. Watch NCAT’s Events page so you don’t miss it! Let us know what topics you’d like us to teach in the coming year. Email me at lindac@ncat.org and I will pass the ideas on to the team.
Thank you for the work you do in caring for soil, plants, and livestock! Please join us at the forum at the Soil for Water forum to network with other producers who care about stewarding the land well.
Taking care of your land. Wondering how to get started with livestock? In the first of a three-part series for beginning livestock farmers, NCAT specialists introduce the principles of soil health and explain how healthy land is the foundation of successful livestock production. Presenters explain the concepts of minimizing disturbance, maximizing biodiversity, keeping soil covered, maintaining living roots in the soil, and including animals. Find out how grazing affects the plant, soils, and livestock and learn the importance of grazing plants at the right time and allowing full plant recovery before re-grazing. By respecting the soil health and grazing principles, you can take better care of your land.
This video is produced by the National Center for Appropriate Technology through the ATTRA Sustainable Agriculture program, under a cooperative agreement with USDA Rural Development. ATTRA.NCAT.ORG. For more sustainable-agriculture resources, including podcasts, publications, webinars, videos, databases and a free “Ask an Ag Expert” hotline, visit the ATTRA webpage at ATTRA.NCAT.ORG.
Subscribe to this blog for more information to help you on your Agricultural Adventure.
Warm-season grasses provide wildlife habitat and excellent livestock forage. Photo: NRCS
Farmers, ranchers, and researchers have come to understand that the functionality of ecosystems on farms is largely dependent on plant and animal biodiversity. Functional ecological processes and services, such as soil and water quality, renewal and regeneration of soil and plant organisms, and nutrient cycling on farms and ranches, are facilitated by biology, necessitating maintenance of biological integrity and diversity in agroecosystems (Altieri, 1999). It is not surprising that adaptive multi-paddock grazing is an effective conservation practice on grazing lands for enhancing water conservation and protecting water quality (Park et al., 2017), as well as enhancing soil carbon, fertility, and soil water-holding capacity (Teague and Barnes, 2017) that soil organisms rely on for building healthy soil.
But there is another aspect of biodiversity that is just as important as soil and plant organisms. Livestock and wildlife compete for landscape resources, and they both put pressure on the forage available, as well as water, cover, and space, depending on their resource needs. In fact, wildlife species often “require considerably greater amounts of space to achieve acceptable levels of reproductive performance whereby survival of a population is assured” (Barnes et al., 1991). Birds need cover and shelter during their reproductive phase, and deer and elk need forage, cover, water, and a range large enough for them to thrive. Small mammals need space and protection from predators, and fish need quality streams and ponds. The concepts of resource supply and demand are just as important for wildlife as they are for livestock, and this affects our grazing management.
Historically, livestock have been a destructive force on landscapes (Ohmart, 1996), but they don’t have to be. Our agricultural landscapes are habitat for wildlife, connected and ecologically linked to set-aside wild lands, parks and reserves, wetlands and riparian zones, abandoned farms, privately owned non-agricultural forests and fields, and peri-urban low-density residential areas, which make up a large portion of the land in many areas. The ecology of our lands has changed over time due to invasive species, exotic species, removal of large carnivores, and human encroachment. But farmers and landowners have become better wildlife stewards, and many include wildlife habitat into their whole- farm plans out of love of the wild and for quiet woods and fields populated with majestic creatures. And they invite friends and neighbors into the woods to see and reflect on the wildness that constitutes an important part of their farm.
Nest located on land where NRCS has provided technical assistance to landowners in the prairie pothole region of northeastern South Dakota.
We have a large toolbox of practices that can help us be better stewards of our land and all its inhabitants. One way of including wildlife in farm planning is to manage plant succession to favor diversity that is beneficial for wildlife. The desired plant community for a diverse population of wildlife species is one comprised of a diversity of grasses, forbs, and woody plants interspersed across the landscape and having different structures in terms of size, growth form, and physical maturity (Stevens, 2016). Livestock grazing can be used to manipulate various paddocks to maintain different habitats throughout the grazing season. For example, habitat requirements vary seasonally for nesting, breeding, feeding, etc. for different wildlife species. Standing vegetation is often best for nesting birds but grazed diverse vegetation is good for feeding sites (Vavra, 2005). This is just one example of including practices that take wildlife into consideration.
An adaptive grazing system, because of its inherent flexibility, can be compatible with wildlife habitat management by mimicking the seasonal movement of species based on forage quality and quantity (Schieltz and Rubenstein, 2016). It can foster diverse landscapes at various times of the year by manipulating animal numbers in paddocks, grazing some paddocks heavily and some lightly, and some perhaps not at all for a part of the season, leaving diverse grasses and forbs ungrazed for a part of the year for wildlife.
There are many resources to help farmers, ranchers, and landowners foster wildlife habitat on their land, including the U.S. Fish and Wildlife Partners Program, which works with private landowners to plan and implement on-farm projects to create, restore, or enhance habitat for wildlife. Farmers and ranchers are telling their own stories of restoration of the land for its own sake, much like Meredith Ellis, a second-generation Texas rancher, put it better than anyone I’ve heard when she said that species diversity and rare species are indicators that you’re doing something right (Ellis, 2021).
Reference:
Ellis, Meredith. 2021. Keynote presentation at the 2021 National Grazing Lands Coalition Conference, Myrtle Beach, SC.
Years of farming and visiting other farms, combined with recent education in soil health, have convinced me of this: We can best serve people, the land, and the livestock by learning to care for the soil FIRST.
That’s why NCAT’s Livestock and Grazing Team began with this foundation when they gathered to teach a three-part series for beginning livestock producers.
If you missed that series, no worries—you can watch recordings of each part at your convenience and share the links with others who are managing land or considering starting a livestock enterprise. Here’s what you will find in each session:
NCAT specialists introduce the principles of soil health and explain how healthy land is the foundation of successful livestock production. Presenters explain the concepts of minimizing disturbance, maximizing biodiversity, keeping soil covered, maintaining living roots in the soil, and including animals. Find out how grazing affects the plant, soils, and livestock and learn the importance of grazing plants at the right time and allowing full plant recovery before re-grazing. By respecting the soil health and grazing principles, you can take better care of your land. See the additional resources for this session.
Learn about soil structure and its effect on water infiltration, then find out how to determine the carrying capacity of your land. Find out how adaptive management helps you “keep your eyes on the prize” through observing, implementing, and adapting. Having the right number of livestock for your farm will help you take better care of your land and make money with fewer costs. See the additional resources for this session.
NCAT specialists draw on their own experience to offer tips for success in starting a livestock operation with worms, poultry, rabbits, hogs, sheep, and goats, or cattle. Learn about respecting the limits of your land and choosing a livestock species based on resource base, marketing, and goals. To give an idea of the options available, NCAT specialists provide virtual tours of their own farms. Each session has a customized resource page for more information because an hour is just enough time to whet your appetite to learn more. See the additional resources for this session. See the additional resources for this session.
Our experienced team of livestock specialists periodically offers training sessions. We have several on tap during the next few months, including free webinars hosted by Food Animal Concerns Trust (foodanimalconcernstrust.org) and an advanced grazing training to be held in April 2022. Watch NCAT’s Events page so you don’t miss it! Let us know what topics you’d like us to teach in the coming year. Email me at lindac@ncat.org and I will pass the ideas on to the team.
Thank you for the work you do in caring for soil, plants, and livestock! Please join us at the forum at the Soil for Water forum to network with other producers who care about stewarding the land well.
When NCAT’s Livestock Team recently held a series of webinars for people considering a new livestock enterprise, many folks indicated they were thinking of getting sheep. Sounds good to me! Sheep were first domesticated 11,000 years ago, and for centuries women and children tended sheep or goats while men managed larger, potentially more dangerous stock, such as cattle and horses. Today, sheep can be handled without a lot of expensive infrastructure, and well-socialized sheep are friendly, calm, and fun to be around.
But with their small size and cute-and-fuzzy-factor, it’s easy to underestimate sheep. It’s also a fact that they can maim or kill you. This is not intended to cause you to fear sheep; it is fair warning to respect them. Safety is especially important if you’re working sheep alone, without someone to watch your back or lend a hand if things start to go sideways.
Safety with sheep is a topic better suited to books than blogs, but by paying attention to these common-sense guidelines, shepherds can work more safely:
Source your sheep from a reputable breeder. Those cheap sheep on Craigslist or at the auction barn might harbor health or behavior issues that you just don’t need in your life.
NEVER turn your back on a ram, and this goes double during breeding season. Tame rams can be the worst, going from Dr. Jekyll to Mr. Hyde in an instant when their hormones surge during breeding season. Don’t play with or pet rams. Petting a ram is like feeding a bear – neither usually ends well for the animal.
Ewes can thump you, too, especially when they have baby lambs. Stay attentive to the body language of sheep around you.
Keep your head up and eyes open when you bend or kneel to eye level with sheep. This can invite a charge, and it puts you right where a sheep can inflict maximum damage.
Instill respect in your sheep. I train sheep to keep at least a few feet away from me unless I invite them in closer. My tool for this is a plastic grocery bag tied to the stout handle of a 6’ long leg crook. Working the flock, I hold the stick still beside my leg until I want the sheep to move off, then I gently wiggle the bag low to the ground. If I want more energy in the sheep, I lift the stick higher and give the bag a stronger shake. If necessary, I can use the stick as a prod to repel a disrespectful sheep. To catch a sheep, I herd it into a stout fence corner, and then use the crook to carefully catch its leg without ever getting my head down where I could get rammed.
Always be alert, fair, and firm. Practice low-stress stockmanship. Good stockmanship is essential to safety for sheep and shepherd!
Many old shepherds, myself included, have bad knees and sore backs from foolishly trying to block or catch a running sheep. Use your brain, save your body: set things up to keep sheep from stampeding in the first place. And if they do, step aside and let them go. Then start over, this time keeping things calm.
Working yards don’t need to be large or fancy, but they must have good footing, good visibility, and sound fences in a sheep-smart layout.
Implement biosecurity. Some diseases are communicable between humans and sheep. Good hygiene practices reduce the risk of passing diseases between species. If you develop an unexplained malady, tell your doctor that you raise sheep.
What’s your emergency plan? Do you have an escape route? Got your mobile phone? Does someone know where you are, when to expect you back, and what to do if you don’t show up?
Small ruminants are wonderful creatures and can be the basis of a rewarding, fun, and profitable business — so long as you always think of safety first.
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Looking at your farm as an interdependent entity means evaluating how each aspect, crop or product interacts with the ecosystem of your farm much like a jigsaw puzzle where all the pieces are an integral part of the whole. Most farmers only think about these things when it comes to growing zones and choosing plant varieties. There is so much more to this equation if your long-term goals include stewardship, sustainability, and consistent profits.
Farming is a challenge under the best of circumstances. Weather and rising cost of inputs being only two of the variables you must accommodate to succeed. By examining the micro-environment of your farm, you can make informed decisions about plant and animals that will not only grow and make money for you but will continue to enhance the ecosystem of your farm.
Monocropping (planting only one type of plant or raising only one type of animal) only makes your farm subject to the whims of the market and attack by pests. This type of single mindedness will need a large amount of inputs like fertilizer and pesticides to bring your ecosystem even close to being back into balance and ready to monocrop year after year. This type of farming is not only riskier and more costly but unsustainable.
Holistic Farming works with the environment not against it. By having diversity in your crops and animals you not only work with nature to create a sustainable farm, but you create multiple income streams. Both of these factors are important in creating a sustainable farm.
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Producers, educators, and partners are encouraged to share this opportunity with students in their communities who may be looking for a path into agriculture and conservation.
This month, USDA opened applications for the USDA 1890 National Scholars Program, an opportunity designed to support students who want to build careers in agriculture, food, and natural resource sciences at the nation’s 1890 land-grant universities. The program offers full tuition, paid internships, and hands-on experience, with applications due March 8, 2026. As many producers know, the future of grazing lands, conservation, and working lands depends on the next generation of professionals entering the field. From technical assistance and research to education and producer support, strong land-grant universities play a vital role in preparing the people who will help farmers and ranchers succeed in the years ahead. USDA Secretary Brooke Rollins highlighted the importance of encouraging young people to pursue meaningful careers in agriculture and natural resources, particularly through the 1890 land-grant institutions that have long served rural and agricultural communities. Programs like this help remove financial barriers while giving students real-world experience tied directly to the land. By investing in students today, the USDA 1890 National Scholars Program helps strengthen the workforce that supports grazing lands and working farms and ranches nationwide. Producers, educators, and partners are encouraged to share this opportunity with students in their communities who may be looking for a path into agriculture and conservation.
Farming is more than a business; it is a lifestyle choice. It is a 365 day a year job requiring long hours filled with ever changing tasks and challenges. Successful farmers will tell you that it also takes a great deal of stubborn determination, resilience, and optimism to face the challenges and losses that are a part of the agricultural life. They will also boast that no other career will be as rewarding as taking care of the land and animals, building a life, and providing food for their community.
Farmers are stewards, they cannot succeed if they neglect the constant care of their land, crops, and animals. Many lifelong farmers will tell you “The secret is to take care of the land”. You will often hear the word “balance” when talking to these wise people who have managed to not only endure but succeed through the hard times.
In 21st century terms they are talking about conservation, sustainability, and environmentally sound practices. In 2026 I am going to explore how to make the dream of Farming into a reality. Subscribe to take part in this discussion.
Soil is the basis of all life. In fact, without the diversity and functionality of soil, plant and animal (yes, that means you, too) life could not exist. But how is this possible? How is it that soil accepts back that which came from it century after century, while still serving as a host and origin to so many life forms?
This introduces the concept of soil health, which the National Resource Conservation Service defines as the capability of soils to ceaselessly sustain the vitality of all players in a living ecosystem (NRCS, 2021). You see, with no soil, there is no life; and when you know soil, you know life. Whether you’re a soil scientist, farmer, gardener, or mailman (that’s right, walking on the grass decreases soil quality), we all have a role to play in maintaining soil quality. This section is about the basics of soil health. Understanding the definition of soil health is the first step needed toward learning how you can make an individual contribution.
Other than knowing that soil sustains plant and animal life, you may want to know what the other benefits of maintaining a healthy soil are:
The soil acts as a filter for dirty materials and other pollutants that could harm you, me, or your dog (just in case you don’t care about you or me, I know you care about your dog). Rather than allowing potential pollutants to infiltrate into drinking water, there are physical, chemical, and biological processes that decompose the harmful chemicals. This is all happening right underneath your feet! The soil also acts as a reservoir to store the majority of our drinking water. Thanks soil!
The soil cycles nutrients (carbon, calcium, phosphorus, and potassium, to name a few) which are taken up by plants, which are then eaten by you and me. Thanks soil, for our food! The cycling of nutrients for plants means that a healthy soil also plays a significant role in carbon capture, which is important for lessening the dangers impacts of climate change. Thanks soil!
The soil serves as an engineering medium by providing support for infrastructure and recreation (roads, housing, sport, etc.). The management of the soil in combination with its environment often determines its success as an engineering medium. For example, you would not build a skyscraper on slippery, unstable soil. Likewise, you would not build a road on overly dry soil, which could lead to cracks in the road. In other words, the soil is the home for your home. We now have food, shelter, and water covered, all thanks to soil!
You now know soil better, but how do we keep it, and thus ourselves, alive? Here’s how:
Less soil disturbance contributes to the longevity of a healthy soil. Disturbance includes tillage, compacting the soil (with vehicles or foot traffic), or using pesticides, herbicides, or fungicides that detrimentally affect soil biota. Less disturbance also allows the soil to maintain its high water-holding capacity for plants and us.
Plant a diverse array of plants. Like humans, microbes need a diverse diet. Covering the soil with varying plant types, or rotating crops each year, encourages the microbes in the soil to maintain a high and consistent population. This allows soils to function at their highest efficiency.
Keep the soil covered. If soil is left bare, it can erode into waterways and sidewalks and become hazardous. Additionally, if soil erodes away, it is not in place to feed plants, and therefore people. Keeping the soil bare also hinders its role and ability to mitigate the effects of climate change, as there are no plants to capture carbon. You can cover the soil in ornamental plants and grasses, mulches, or tall trees that provide a canopy for the ground.
Feed the soil! In other words, feed the microbes. Soil microbes contribute to many aspects of soil health. Adding organic matter like manure, old grass clippings, leaves, etc., allows for the microbes to break down the material into more soil. Over time, any soil that was or is ever lost by natural or human process can be added back this way. It takes 100-1000 years to make 1 inch of topsoil, though it takes way less time to lose it, so add amendments regularly.
Now you have the fundamental knowledge, and hopefully care, to learn more about how to upkeep our soil. Soil is the common denominator between you and I, and has the ability to connect people, plants, microorganisms, etc., from all over the world! The soil was here long before we were. The likelihood of it sticking around for the benefit of future generations is dependent on us. When you save the soil, you save life. Check out the resources below on how to further dive into the realm of soil health.
I hope that you will try out the concepts and be willing to share your experience with other subscribers on the Solace Farm Facebook Page so we can grow and rejoice in each small success.
How much land do you need? How many and what kind of animals? Start where you are and take small steps toward your goals…you will get there.The important thing is to start.
For years we talked of farming, being self-sufficient and someday; then one day we realized that was what we had been doing all along. You don’t need a large homestead to farm – hundreds of acres and just as many animals. All you need is to make the most of what you do have. If you are a good steward of what you have it will grow and before you know it you will be asking yourself if you want to take on more or be content with what you are busy doing now.
Never give up on a dream just because of the time it will take to accomplish it. The time will pass anyway.
-JOHN BARRYMOORE
The dream of someday living on your own farm is one shared by many. The lure of a quieter life away from the bustle of consumer driven living is a strong one. Being able to grow your own food and know exactly what you are eating is also a big motivator in today’s world of industrial food production. Wanting to be socially responsible by taking care of our planet is also a very powerful motivator to farm. How to begin to make this dream a reality is often overwhelming.
Buying property, what crops to grow and what animals to raise are just a few of the questions that you need to answer for yourself. Hopefully before you begin the process of spending time, effort, and money you take the time to plan out your journey. Are you going to farm organically, traditionally or a combination of the two? Is your goal to be self-sufficient or do you want to create an income with your farm?
Often the first discouraging advice you will here is “You can’t farm unless you inherit the operation and even then, you will never make any money at it.” My response to this kind of helpfulness is to ignore it. This is usually from people who never got started.
After 45 years of farming, I have come to realize the value and truth found in many of the old adagesso often spoken by the successful Farmers who mentored me. The quote: “Never give up on a dream just because of the time it will take to accomplish it. The time will pass anyway” exemplifies some of that wisdom and encouragement.
Subscribe to this blog as we will be exploring the process of making your dream a reality. We will be looking at goal setting, planning and taking action to start your Adventure in Agriculture.
Increased Selenium Dosage Boosts Growth and Immunity in Lambs
In a new study published in the Journal of Animal Science, Oregon State University (OSU) researchers show that maximum selenium levels permitted by the U.S. Food and Drug Administration (FDA) may be too low for sheep to reach optimum growth and health.
Selenium is essential for cellular function in animals and aids development. Large selenium doses can be toxic, but too-low levels can impair growth and compromise the immune system.
“When sheep don’t grow to their potential or have weak immune systems, it can be a sign of insufficient selenium,” said Gerd Bobe, co-author of the study and an OSU professor. “Our research shows higher levels of selenium can result in healthier animals that grow bigger and that can improve returns at the marketplace for farmers and ranchers.”
A challenge is that the range between selenium deficiency and selenium toxicity can be narrow; current FDA regulations limit the amount of dietary selenium supplementation for animals grazing on selenium-scare soils to 0.7 mg per sheep per day or 3 mg per beef cattle per day.
In OSU’s experiments, pregnant ewes were given selenium doses up to five-times higher than the FDA’s allowed level – an amount of supplementation researchers determined to be not harmful to sheep. The element is carried into the bodies of offspring, helping young animals during development.
At the highest selenium doses, ewes gave birth to lambs that grew to be 4.3-pounds heavier than average after 60 days. Furthermore, survival was 15-percent higher in lambs receiving the highest amount of organic selenium supplementation. As farmers look to sell sheep at five to six months old, weight and health metrics are keys to profitability.
A new generation of OSU research is attempting to determine how much selenium and in what form is best for optimal growth and health of sheep and cattle.
This Agricultural Adventure Series will be focusing on the steps to turn your dream of living an agricultural life into a reality. I will share the steps my husband and I took to go from newlyweds with nothing but our determination, to successful farmers.
I hope to save others some time by showing our mistakes as well as our successes. I have also written down the wisdom and experiences of mentors and friends on their own Agricultural Adventure in the hopes of passing it on to the next generation. Some of these things will prove invaluable to many of you but some will also not apply at all. Feel free to pick and choose what works for you on this journey.
I hope that you will try out the concepts and be willing to share your experience with other subscribers on the Solace Farm Facebook Page so we can grow and rejoice in each small success.
We have these in our lambing jugs during January and February lambing:
Even on the coldest night it can be up to 70 degrees Fahrenheit in these with two or three lambs snuggled up tight.
Materials List
*I sheet of 3/8 or ½ inch plywood
* 4 8 foot long 2×2
*75 1 ½ inch deck screws
* 2 lightweight 1 ½ inch hinges with screws
* 10 3 to 4 inch deck screws
Assembly
Always remember to put the screws in from the plywood side through to the 2×2 framing.
1. Measure the long sides of the two triangles and cut 4 pieces of 2×2 to fit that length. Screw the 2×2 in place flush with the edges of the plywood pieces.
2. Measure the length between these 2x2s along the bottom and top edge of the plywood. Cut 2×2 to fit those spaces and screw into place.
3. Place the “front sections” on the floor right side up and attach the access door at the center seam with the two hinges.
4. Hold the solid back section and the two sides sections up in place and measure the distance between the framing at the top and again at the bottom. Cut 2 pieces of 2×2 to fit each space. Center one piece that you just cut at the top and another at the bottom back and secure the extra set to your front section.
5. Secure the “Back” wall to the side walls by screwing plywood to the framing of the side walls. At this point you have a 32 sided structure. Place the front section in place and screw to the framing as you did the back. Take one long deck screw and screw into the framing at top and bottom at each joint. Your Lamb Tipi is complete.
6. You can place a safety heat lamb on the top of the tipi to provide extra warmth on those cold winters, early spring nights.
Upcoming Events Jan. 9-11, 2026 – Michigan Sheep Producers Association Annual Symposium – For more information visit: https://misheep.org/shepherds-weekend/
Feb. 1, 2026 – Western Kansas Sheep & Goat Conference
Feb. 28, 2026 – WY Select Bred Ewe Sale – Contact Alison Crane at alison@wyowool.com Feb 27-28, 2026 – TSPA’s annual meeting and educational symposium – For more information and to register visit: www.tennesseesheep.org
Feb. 12-14, 2026 – Texas A&M AgriLife Sheep Shearing School, For more information contact Jake Thorne at jake.thorne@ag.tamu.edu
Mar. 4-5, 2026 – 2026 Sheep Shearing School – Click here to sign up:
Apr. 20 -25 – Washington State Shearing School – Beginners School April 20-24, 2026, Advanced School April 25, 2026 – For more information contact Sarah M. Smith, WSU Extension at 509-754-2011 x 4363 or smithms@wsu.edu.
A three year wintering investigation was conducted at Dickinson Research Extension Center in North Dakota to determine the effect of hay feeding methods on cow wintering cost. The average amount of hay wasted needs to be calculated when determining how much hay to provide to cows every day or when making forage purchases. A conventional method of rolling round bales out on the grounds was compared to either shredding rounds hay bales on the ground with a bale processor or feeding hay in a tapered-cone round bale feeder. The cows used in the study were in the third trimester of pregnancy and were fed for an average of 59 days during the test period. This study compared cow wintering performance, hay consumption necessary to maintain cow body condition, labor inputs, wintering cost, and hay waste, when hay was either rolled out on the ground, shredded with a bale processor on the ground, or fed in a tapered-cone round bale feeder.
Cow growth, body condition, hay intake, fat depth, and waste data were collected for three years. Cows were weighed, visually condition scored, and measured for rib fat depth using real-time ultrasound at the beginning, middle, and end of the 59-day study between the 12th and 13th rib. Hay waste was estimated manually and with GPS special mapping. Cows were fed to maintain or improve their starting body condition prior to calving.
Cows fed using the conventional method in which bales are rolled out on the ground gained less than when cows were fed with either the bale processor or tapered-cone feeder. Starting, ending and condition score change differed between years, but there were no differences due to method of feeding hay. During the first two years of the study, cows fed using the tapered-cone feeder had greater rib fat depth increase than either the roll out or bale processor methods. There was no difference among feeding methods in the third year. Hay intake to maintain body condition was greatest for the cows fed with the bale processor and lowest for the tapered-cone bale feeder. On average, when compared to the tapered-cone feeder, 5.0 and 15.3% more hay was fed per cow using the roll out and bale processor methods, respectively.
Waste contributed to the increased amount of hay required among the roll out and bale processor cow groups to maintain body condition and subsequent production. This study indicates that if you are feeding hay on the ground, add at least 15 percent to the total amount fed or purchased to compensate for waste. For example, if you normally feed 28-30 lbs per head per day, increase that amount to 33-35 pounds of hay to ensure that adequate nutrition is provided to the cow on a daily basis. If you are feeding on mud, then doubling the amount will help compensate for waste. When calculating the amount of hay needed to feed the cow herd during the winter, remember to compensate for waste.
Source: Landblom, D.G., G.P. Lardy, R. Fast, D.J. Wachenheim, and T.A. Petry. 2006. Effect of hay feeding methods on cow performance, hay waste and wintering cost. Dickinson Research Extension Center North Dakota State University 2006 Annual Report.
Sheep and Goat Identification – National Scrapie Eradication Program
The National Scrapie Eradication Program is again providing up to 100 plastic flock ID tags free-of-charge to first time participants in the sheep and goat identification program until available funds are expended. Producers will need to purchase the compatible applicator from the tag manufacturer.
APHIS discontinued the availability of no-cost metal tags for producers on August 31, 2019. Dealers and markets may continue to receive metal serial tags at no cost until the available funds are expended. Flock ID tag numbers are the producer’s flock ID assigned by APHIS or the State followed by an individual animal number. Metal serial tag numbers have the State postal abbreviation, two letters followed by four numbers. Plastic serial tags have the State postal abbreviation, a letter and a number in either order, followed by four numbers.
I heard an old farmer say, “You aint gonna get rich farming.” This was blunt advice to a new farmer stuck with me. Go into this with your eyes open…this life close to nature is challenging at best. The paradox is that the old timer was encouraging farming anyway and welcoming to anyone willing to take the challenge. He finished his statement with a small smile of contentment as he looked up from his work worn hands, “So you had better like what you’re doing.” This is the best farming advice I could give anyone.
The paradox is that this vocation is not one of ease or monetary gain. The agricultural life is physically and emotionally grueling punctuated with pure joy and contentment. Don’t be fooled by the pretty pictures and happy stories on social media. It is day in day out hard work and takes deliberate planning and fortitude. But if you accept the challenge, it will be one of the hardest things you will ever love. It will seep into your soul, mold your character and grow you in ways you never dreamed of.
I have been blessed to have spent most of my life farming and through the profitable years and the years that bled red on the balance sheet I have always felt a sense of contentment and gratitude. I did not get rich, sometimes struggled deciding which bills to pay, but I always had healthy homegrown food on our table and to share with our neighbors. I always knew we had met each challenge that nature and life threw at us with our best efforts.
So why do it? I do it because of the thousands of hours I have been privileged to watch plants and animals grow, knowing my labor was helping to create something wholesome and good. I do it because of the many nights I have laid down an exhausted body knowing that I had done my part in making my small piece of this planet, we all call home, flourish. Always I have known what a privilege it was to nourish the land while it nourished us.
I am not here to discourage you – far from it. I am here to encourage as many as I can to jump into the adventure called agriculture. That old timer’s smile of contentment held a secret. The wealth that comes from nurturing the land as it nurtures you back.
I took 2025 off from blogging to deal with some major challenges and life changes that have not only altered the course of my life but manifested changes in me. I am jumping back into being regularly active on my website, still sharing practical farming and homesteading information. Added to that, I will be sharing how that information and practical wisdom fits into building an abundant life.
Underpinning my posts will be the goal of sharing the process of building a blessed life. In Greek the word Blessed (Makarios) means:
A state of being self sufficient
Being complete within oneself and not dependent on external conditions
As a farmer it is easy to worry about and react to all the external forces like weather, illness, markets, and politics. All of these and more, effect on our endeavors to be good stewards of the land and animals in our care while we attempt to flourish. To live a blessed life on the land we need to find our resilience and joy in the myriads of small successes that we experience in our daily life.
I hope you join me on this timeless journey of living an abundant life amid the challenges that modern society throws at us. I look forward to hearing from all of you regarding the usefulness of what I share through this blog as well as your own experiences and insights. My purpose is to build a community that will share with and support each other on this adventure we call life.
There is only one authentic recipe for mayonnaise and that is the original one. Mayonnaise was invented in the resort town of Fort Mahon on the Somme River in northern France. This was a small town of about 700 people, most of them considered to be excellent cooks. When first invented it was called Mahonnaise. Mayonnaise was invented and widely used in France long before 1757. This sauce got its present name of mayonnaise purely by accident through a printing error in an early cookbook.
The recipe provided is indeed a testament to traditional cooking methods, emphasizing the importance of technique and quality ingredients. Making mayonnaise from scratch is a culinary skill that many aspire to master, and it’s clear that this authentic method is held in high regard.
For those interested in trying their hand at this classic recipe, these detailed instructions offer a great guide to creating a mayonnaise that’s not only authentic but also a reflection of culinary heritage. It’s a reminder of how recipes are more than just a list of ingredients; they’re a piece of history passed down through generations.
This recipe is indeed a classic approach to making this beloved condiment. The process of “turning” the mixture rather than beating it is crucial to achieving the right texture and emulsion. The addition of mustard not only adds flavor but also helps to stabilize the emulsion, which is the key to perfect mayonnaise.
Here’s a summary of the steps for making authentic mayonnaise:
Chill a large plate with a flat center in the refrigerator.
Separate the yolks from two refrigerated eggs onto the chilled plate.
Add a heaping teaspoon of mustard to the yolks and mix with the flat of the tines on a fork against the plate, using large circular motions “turning”.
Blend in ¼ teaspoon of salt and 1/8 teaspoon of white pepper.
Gradually drip in 1 ½ cups of salad oil (preferably olive oil), continuing to turn the mixture.
While turning, add 1 tablespoon of vinegar, 1 tablespoon of lemon juice, and ¼ cup of softened butter.
Remember to have all ingredients ready and continue turning from start to finish. Your effort will be rewarded with a truly authentic mayonnaise that’s unmatched by store-bought varieties.
Enjoy your cooking, and may your homemade mayonnaise be a delightful addition to your dishes! 🍽️
In a world where the pace of life seems to accelerate by the day, there is a quiet rebellion taking root in gardens across America. It’s a movement that doesn’t march in the streets but grows in the soil of community plots and backyard gardens. It’s a stand for sustainability, self-reliance, and a return to the basics of living.
Gardening is often seen as a peaceful pastime, a way to connect with nature and unwind from the stresses of daily life. However, for many, it is much more than that—it’s an act of rebellion and advocacy. By choosing to garden, individuals take a stand against the industrial food complex and the pharmaceutical industry. They advocate for a life that values slow living, real food, and hands-on learning.
The benefits of gardening extend beyond the individual. When done correctly, it can improve soil health, water, and air quality, providing a haven for wildlife and a legacy for future generations. It’s a form of activism that doesn’t shout but whispers, encouraging a shift away from processed foods and towards nourishment that comes directly from the earth.
For those who garden, it’s a partnership with nature that goes beyond mere cultivation. It’s a spiritual and creative act, a co-creation with the forces of life that sustains us. Gardeners often describe the deep satisfaction that comes from working the land, the sense of accomplishment from watching their plants grow, and the joy of harvesting the fruits of their labor.
This movement is not confined to rural areas; it’s present in urban community gardens, on city balconies, and in suburban backyards. It’s a testament to the human spirit’s desire for autonomy and the innate need to connect with the earth. Gardening as rebellion is a testament to the power of quiet actions and the impact they can have on our world.
By embracing gardening, we join a community of like-minded individuals who are not only advocating for a healthier lifestyle but are also taking steps towards it. It’s a journey back to the fundamentals of human existence, one seed at a time. In the act of gardening, we find not only sustenance for our bodies but also for our souls. It’s a rebellion, yes, but a soft-spoken one that promises a greener, more sustainable future for all.
I have often struggled with knowing where to start when there is always so much that needs doing. I have learned over the years to make lists, so I won’t forget anything, but I still waver on what to tackle first.
As a wife, mother, farmer (and now grandmother) it is challenging to balance everything that demands to be accomplished. I have often gone to the verse in Proverbs 24:27 to help me to prioritize my list. “Put your outdoor work in order and get your fields ready; after that build your house.” Accepting that Nature waits on no one makes it easier to avoid the mundane chores of housework and laundry if only until the outside tasks are done. Animals and weather have cycles and deadlines that cannot be ignored. But having said that if you don’t want a naked and hungry family, laundry and dishes must also be done.
I have found that having routines in place for tasks helps a great deal. Routines make daily tasks into habits and provide a comfortable structure to life. We have daily routines, weekly routines and seasonal routines. Simple things like making sure everyone, including the animals, starts their day with full stomachs is important to having a successful plan. Not all routines are set in stone, some change as the seasons change and some are completely blown out of the water by the unexpected. But, having a framework to plan in takes a lot of wavering out of prioritizing your to-do list and keeps you from overlooking something until it becomes overwhelming. It also gives one a sense of accomplishment even when nothing goes according to plan.
Daily: Breakfast together and go over the plans for the day. Dinner together to go over the day’s accomplishments and challenges.
Weekly: Monday through Saturday, clean one living area each day. Clean one area daily in the Barns, Shops etc. Plan one thing to recharge yourself.
Seasonally: Winter is time for paperwork, planning and rest.
Spring is prepping fields and planting crops and gardens, followed by fence maintenance.
Summer is all about harvesting all the plant life and putting up enough feed and food to last till the next harvest.
Autumn is the continuation of harvest and prepping the gound for the next year.
By breaking these jobs down to daily tasks, no one task becomes so overwhelming that you just want to avoid it. Keeping up with the cleaning and organizing the time intensive jobs of planting, birthing and harvesting are not such a hardship.
One of the joys of having a Family Farm is seeing the delight of the Grandchildren as they greet the first arrivals of the season. For us it is the Nubian Milk Goats who are the first to deliver.
We plan it this way on purpose because then we have fresh colostrum and milk for other babies as they arrive if it is needed. With Finnsheep and Boer Goats next on the Schedule this is a necessary precaution. Both the Boer Goats and Finnsheep can have a tendency to be Super Producers and we usually get occasional quintuplets from them and can have as many as many as 7 from the Finnsheep. In order not to drain these Super Producers we supplement with the extra goat milk. When the extra babies are weaned and moved out on pasture, we then start the cheese making season.
Hi all, I’m the Extension Sheep Specialist with the University of Idaho. Myself and a team of sheep and goat specialists from Idaho, Wyoming, and Utah have teamed up to host a monthly sheep and goat webinar series, where we invite other experts to present on time-relevant topics. I’d like to invite you all to join us for our next one on Wednesday, February 9, 2022. Register here: [https://uidaho.zoom.us/…/regi…/WN_fWiLWKvuS2-dx3AJnWotNw](https://uidaho.zoom.us/webinar/register/WN_fWiLWKvuS2-dx3AJnWotNw?fbclid=IwAR0fRlu_IZA_V6JJhuFQ6TfafhIW43ivpOzl9MAOoZTVqY9ZrhMfvXJLROk)
…I am sitting in the warmth of the morning sun on my porch swing watching the dew drops glisten like stars on the vibrant green grass. A gentle breeze causes the verdant stalks to tremble every now and then as though shimmering in the ecstasy of birdsong that fills the air. It is these quiet moments that make the days glide by in spite of the hours of weeding and haying.
Webinar to Address Parasite Management is the topic for the next American Sheep Industry Association-sponsored webinar. Dr. Andrew Weaver of North Carolina State University will lead the webinar on Tuesday at 8 p.m. eastern time. “Parasites continue to be a significant challenge for sheep production across the country. The failure of dewormers to adequately treat parasite infections has resulted in the need for alternative parasite management strategies. Unfortunately, there is no single cure. Rather, an integrated approach is needed where multiple strategies are implemented for effective parasite control,” reads the webinar description. “These strategies can include environment-based approaches as well as animal-based approaches. In this webinar, parasite biology and host-parasite interactions will be highlighted to provide context for parasite management. Discussion will follow on various parasite management strategies available and how they can be implemented in a sheep production system. A multifaceted approach to parasite management will be most successful in mitigating infection levels and improving sheep performance and well-being.”
New! FLEX Double Pointed Needles replace traditional double points with a more flexible approach to knitting small projects in the round. Interchangeable with all Denise products, this set of 3 flexible double pointed needles functions in the same way as the standard 4 or 5 rigid double pointed needles but without the frequent needle changes. Divide stitches evenly on two needles, then knit with the third.
Set includes 3 FLEX Double Pointed Needles (DPNs), composed of Denise Sharp Short Tips and 3 inch (8 cm) cords. FLEX Double Pointed Needles are 8.5 inches (22 cm) long for US 5/3.75mm-10/6mm and 9.5 inches (24 cm) long for US 10.5/6.5mm-15/10mm.
For an even shorter DPN, add a set of Two-inch (5 cm) cords. For a longer DPN, add a set of Five-inch (13 cm) cords!
Ten sizes of FLEX Double Pointed Needles (DPNs), composed of Denise Sharp Short Tips and 3 inch (8 cm) cords: US 5/3.75mm, 6/4mm, 7/4.5mm, 8/5mm, 9/5.5mm, 10/6mm, 10.5/6.5mm, 11/8mm, 13/9mm, and 15/10mm.
3 two-inch (5 cm) cords to make an even shorter DPN set (7.5 inches, 19 cm)
3 five-inch (13 cm) cords to make longer DPNs (10.5 inches, 27 cm)
4 end buttons to make a stitch holder on any of the cords
Denise2Go set
We have gotten so many positive emails about using them and would love to hear your feedback if you have already tried them out!
Thank you, N.C., for leaving this review: “These Flex DPNs are the best I have ever had. Tried metal dpns and bamboo dpns. I am so in love with my Flex dpns, I would never go back to [the others] since I started using them. Plus they are light and easy to maneuver. My most favorite DPN ever!!”
So after wrangling sheep for nearly 30 years with the skill of a good Border Collie and the muscle of my sons, I decided to invest in a Sheep handling system to make the process a little less labor intensive.
I did lots of research and talked to many shepherds and finally picked the system for me. I am so excited to have my new Lakeland SG100 arriving next week!!! This system includes:
Qty 1 – (Working Chute and Crowding Tub w/ anti back-up gate and guillotine gate)
Qty 1 – (Deluxe Spin Trim Chute w/ tires and hitch)
Stay tuned to see how we set it up and use it here on Solace Farm. My Pa always said to work smarter not harder.
I invite you to join us for our next American Sheep Industry webinar on Tuesday, May 24 when Dr. Andrew Weaver of North Carolina State University will join us to discuss “Integrated Parasite Management Strategies for Sheep Producers.”
You can register for the webinar by clicking the ‘Register Now’ link below. This will afford you not only access to the live webinar but also follow up emails with links to the webinar recording and PowerPoint slides. This webinar is made possible by the generous support of the American Sheep Industry Association. Let me know if you have any questions.
Description: Parasites continue to be a significant challenge for sheep production across the country. The failure of dewormers to adequately treat parasite infections has resulted in the need for alternative parasite management strategies. Unfortunately, there is no single cure. Rather, an integrated approach is needed where multiple strategies are implemented for effective parasite control. These strategies can include environment-based approaches as well as animal-based approaches. In this webinar, parasite biology and host-parasite interactions will be highlighted to provide context for parasite management. Discussion will follow on various parasite management strategies available and how they can be implemented in a sheep production system. A multifaceted approach to parasite management will be most successful in mitigating infection levels and improving sheep performance and well-being. This webinar is made possible with funding support from the American Sheep Industry Association. After registering, you will receive a confirmation email containing information about joining the webinar. View System Requirements
Happy Spring, here is a sneak peak of what greeted us when we got back from our Vacation to Bryce Canyon. Life is going to be busy around here for the next 30 days 🙂
March is the month when January planning and February preparing begins to pay off. The lambs and kids have begun to arrive by now as have the piglets. The seeds I ordered, after pouring over the seed catalogs, have also arrived and will soon all be nestled in the soil germinating. The chickens have begun to lay, so now the routine of checking on and turning eggs in the incubator has been added to the day.
The renewing of life as spring fast approaches is a delightful time and a hectic time. The first fleeces are off the sheep. I always try to shear before the ewes lamb for two reasons. First, it makes it easier to watch over their progress toward lambing and secondly, it makes for a premium, clean fleece to work with. Now the dilemma is over which fleeces to sell raw, which to make into batts or roving and which go into my private treasury.
March is also the month for marketing to be kicked into high gear. The annual farm letter goes out to alert our loyal customers that they need to place their orders for meat animals for this year. Web and print advertising go full scale as we are weekly adding Breeding Stock available for sale and soon the spring’s first crops of fleece and seedlings as well. It is wonderful to have the explosion of production and now is the time to share this with our customers.
Amidst all this activity there is the list of preparations for spring planting as well as fence repairs on all the paddocks. I swear there are gremlins riding the deer who delight in breaking wires and pushing posts over in the spring thaw.
This is the time of year when I often allow the excitement of renewal to turn into worry over all that needs to get done and finding the time to do it. This is when the planning and preparing of January and February becomes the ever growing “to do” list of spring. Having a Check List on the fridge helps me track my progress, keeping me feeling like I am gaining on the tasks at hand.
I often remind myself that Christ said, “Therefore do not be anxious for tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own.” Keeping my focus on the tasks of today leads to enjoying the delights of spring from the first returning robin to the first tomato sprouts. This is the way to relish a farmer’s life in the midst of all the activity that spring brings.
Sustainable weed management is essential for improving crop yield and increasing farm and ranch profitability. SARE’s newest book, Manage Weeds on Your Farm: A Guide to Ecological Strategies, examines the biology and behavior of common weeds and provides an integrated set of non-chemical control strategies that exploits their weaknesses. Manage Weeds on Your Farm will help organic and conventional farmers alike better understand and manage weeds efficiently, effectively and ecologically. Manage Weeds on Your Farm features profiles of five farmers who use the physical, ecological and biological factors of common weeds to develop science-based management strategies appropriate for their operations. “In my opinion, this book has the best information on weed management that is available today,” says Klaas Martens of Lakeview
Organic Grain of Penn Yan, N.Y. “Our understanding of weed control is still growing rapidly, and this book will certainly become an invaluable tool for every farmer who wants to control their weeds sustainably.”
Manage Weeds on Your Farm: A Guide to Ecological Strategies is written by the late Charles L. Mohler, John R. Teasdale and Antonio DiTommaso; it is published by SARE.
Manage Weeds on Your Farm: A Guide to Ecological Strategies is free to read online or to download as a PDF at www.sare.org/weeds. Print copies can be ordered online for $24 each, plus shipping and handling. Call (301) 779–1007 for telephone, tax-free, rush or purchase orders. Discounts apply for orders of 10 or more copies.
Guest Blog by By Mike Lewis, NCAT Sustainable Agriculture Specialist
I once had a platoon sergeant who liked to say, “The best defense is having a diversity of offense.” It wasn’t until recently that I made this connection to my farm and to my work at NCAT. One of the most common topics that I speak with farmers about is how to best diversify their operation to successfully weather the current reality we find ourselves in, the increasing cost of inputs, and the constantly changing climate, all of which make decisions even more important, as any mistake is amplified in the current environment. One of the things I truly appreciate about working at NCAT is the diversity of expertise, all focused on the same goal of supporting farmers and the environment.
While this is not a blog on farm diversity, it is always good to talk about on-farm diversification. On my family’s farm in eastern Kentucky, we are constantly evaluating our systems and looking for ways to improve our ecological and economic bottom line. Toward this goal, we made the decision several years ago to introduce pastured pigs to our operation. While this may not work for every farm, it worked very well for us.
Why Pasture?
Happy Pigs Photo: Mike Lewis, NCAT
First, it provides our customers better-quality meat, both in taste and nutritional content, as well as in a community sense. In his book, This Holy Earth, the naturalist Liberty Bailey reminds us that, “one does not act rightly toward one’s fellows if one does not know how to act rightly towards the earth.” I always liked this quote because it articulates the point that caring for the earth and the creatures that share it with us is an act of community. Raising pigs on pasture is better for the pigs, the planet, and the community.
Second, pigs can be an effective tool to help manage your land and improve soil fertility. On my farm, we use pigs to help clear and maintain our forests and sometimes in our gardens to help with tillage. They are an important part of our overall production system, and they can help save us time and money by doing some work for us.
Finally, pigs get to be pigs. Being on pasture allows pigs to get exercise and helps prevent stress and other diseases. With proper planning and rotations, your pigs will have a more natural diet, better attitudes, and a better quality of life. This helps with overall health and wellness of your stock, while also helping to decrease your farm’s dependence on external inputs.
Pasture Considerations
It is important to consider how pigs will fit into your farm’s rotational plan because, as we have learned from experience, pigs can go from being beneficial to being a destructive force overnight. On my family’s farm, we classify our pasture into two types, forest and field. Our stock rotates through these throughout the year, but for the most part, our pigs stay in the forest-based pasture. An important thing to consider is how much pasture you have available, and how often you can rotate those pastures. If pastures are overgrazed, or if pigs are confined in a paddock for too long, they can destroy the soil and hard pack the soil. You should spend a fair amount of time determining the number of pigs your land.
Regardless of where you intend to pasture pigs, you will need to provide them with adequate access to clean water and shelter. Our pigs are pastured a long distance from the water source, so we use a series of 350-gallon storage tanks that we fill weekly using a gas-powered pump that delivers water from a nearby spring-fed pond. While the pump and waterlines have a large upfront cost, they have paid for themselves multiple times, as we spend only about 45 minutes of labor a week topping off the tanks. In our climate, zone 6a, we need to add water heaters for about three months out of the year to ensure that the tanks do not freeze during colder nights.
One of the most important factors in determining your pasture location and layout is your ability to access the pasture when caring for your pigs. Sometimes the best pasture location can increase your workload significantly. Be sure you have a strategy to deal with any challenges presented by pasture location. Our shelters are simple hoop houses constructed of livestock panels that we can easily pull up and move as needed, typically every 120 days or so.
Forage
Raising pigs on pasture allows you to offset your external feed inputs, which will help improve your farm’s profitability. We breed our sows in late November or early December, which puts our farrowing date in mid-March. This timing means that from September through November, when the pigs are approaching market weight and eating a lot more, our forest pastures are filled with nuts from the Black Walnut, Hickory, and Oak trees in our pastures. Another strategy we use is to under-sow the forest with turnip and beet seed early in the spring, March and April in my climate, as these crops will provide additional fodder and ensure some dietary balance to the high-protein nuts.
As I said earlier, our pigs spend most of their time in forest-based pastures, but we do bring them into the fields throughout the season to help with clean up, tillage, and fertilization. Every year, we plant about 2 acres of corn, beans, and squash using the traditional three sisters method. In October, we move the pigs in to the three sisters plantings to glean what we left behind for them. The sows get a little fatter right before the winter and turn over the field to help prepare it for our overwinter cover crop planting. Typically, this consists of winter peas, vetch, and clover. If you are planting your fields for pasture, you might consider using a mix of alfalfa, clovers, and bluegrass. I hope this quick overview makes you want to learn more about adding pastured pigs to your operation. I encourage you all to do your research and to reach out with any questions. The introduction of pigs to a farm system can be a cost-effective way to diversify your operation and increase your on-farm revenue. Pigs are not only an important part of our operation, but they also bring us a lot of joy and humor daily. I hope you also find this to be true.
My favorite part of February is changing my focus from harvest and completing the yearly tasks to planning for the adventure of the coming year. I get a sense of accomplishment as I complete the year end paper work for taxes and take the time to evaluate what we accomplished on the farm. By spending the first two weeks of February doing that cumulative evaluation it helps the plans and goals of the new year to take shape.
We have long term goals for 5 and 10 years out and in February we look at how our past year and short term goals for 1 to 3 years are fitting in with those long term targets. We ask ourselves, are we on course or have we changed direction? When these questions have been answered, then we set our budget and begin mapping out our monthly and quarterly plans.
This period of planning the work is exciting to me because of all the possibilities the year holds. Yes, we evaluate what went wrong or didn’t work last year – we adjust and move on. There is no sense in crying over spilt milk, so to speak, so we don’t dwell on regrets. February is a time to see what went right and capitalize on those successes.
The difficult part of this process for me (and hence for Rob because he has to keep reminding me) is keeping my focus and setting CLEAR priorities. The problem for me is there is so much I can do and I can see how they all would be good endeavors but not all will fit within my defined goals or the hours in a day. It is even harder to limit the scope of my plans so I have the time and energy to give each task. I have to remember if I over commit myself I lose the ability to do the important tasks while enjoying the Farming Lifestyle, which after all is why I’m farming in the first place.
1 teaspoon each finely minced fresh thyme, parsley, and chives
2 teaspoons of crushed pistachios
DIRECTIONS
Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.
Transfer the lamb loin chops to a 13×9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.
Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter.
Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.
Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.
Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.
Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.
Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.
Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.
In the final session of the three-part Building Strong Foundations series for beginning livestock farmers, NCAT Specialists draw on their own experience to offer tips for success in starting a livestock operation with worms, poultry, rabbits, hogs, sheep, and goats, or cattle. Learn about respecting the limits of your land and choosing a livestock species based on resource base, marketing, and goals. To give an idea of the options available, NCAT specialists provide virtual tours of their own farms.
This video is produced by the National Center for Appropriate Technology through the ATTRA Sustainable Agriculture program, under a cooperative agreement with USDA Rural Development. ATTRA.NCAT.ORG. For more sustainable-agriculture resources, including podcasts, publications, webinars, videos, databases and a free “Ask an Ag Expert” hotline, visit the ATTRA webpage at ATTRA.NCAT.ORG.
Taking care of your land. Wondering how to get started with livestock? In the first of a three-part series for beginning livestock farmers, NCAT specialists introduce the principles of soil health and explain how healthy land is the foundation of successful livestock production. Presenters explain the concepts of minimizing disturbance, maximizing biodiversity, keeping soil covered, maintaining living roots in the soil, and including animals. Find out how grazing affects the plant, soils, and livestock and learn the importance of grazing plants at the right time and allowing full plant recovery before re-grazing. By respecting the soil health and grazing principles, you can take better care of your land.
This video is produced by the National Center for Appropriate Technology through the ATTRA Sustainable Agriculture program, under a cooperative agreement with USDA Rural Development. ATTRA.NCAT.ORG. For more sustainable-agriculture resources, including podcasts, publications, webinars, videos, databases and a free “Ask an Ag Expert” hotline, visit the ATTRA webpage at ATTRA.NCAT.ORG.
Heat a skillet over medium-low heat and toast the cumin and sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.
Meanwhile, bring a large pot of water to a boil and cook your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside.
Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.
Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.
Serve garnished with cilantro and drizzled with chili oil. Enjoy!
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NCAT Gulf States’ Felicia Bell will be hosting NCAT Grazing Specialist Justin Morris for this workshop on the benefits of shrubs and trees for livestock production.
Often looked upon as a nuisance or unusable to the landowner, shrubs and trees can be a valuable resource for any livestock operation. In this workshop, Justin will discuss how shrubs and trees can:
How many animals should I have? This is the second session of the three-part Building Strong Foundations series for beginning livestock farmers. Learn about soil structure and its effect on water infiltration, then find out how to determine the carrying capacity of your land. Find out how adaptive management helps you “keep your eyes on the prize” through observing, implementing, and adapting. Having the right number of livestock for your farm will help you take better care of your land and make money with fewer costs.
This video is produced by the National Center for Appropriate Technology through the ATTRA Sustainable Agriculture program, under a cooperative agreement with USDA Rural Development. ATTRA.NCAT.ORG. For more sustainable-agriculture resources, including podcasts, publications, webinars, videos, databases and a free “Ask an Ag Expert” hotline, visit the ATTRA webpage at ATTRA.NCAT.ORG.
We have these in our lambing jugs during January and February lambing:
Even on the coldest night it can be up to 70 degrees Fahrenheit in these with two or three lambs snuggled up tight.
Materials List
*I sheet of 3/8 or ½ inch plywood
* 4 8 foot long 2×2
*75 1 ½ inch deck screws
* 2 lightweight 1 ½ inch hinges with screws
* 10 3 to 4 inch deck screws
Assembly
Always remember to put the screws in from the plywood side through to the 2×2 framing.
1. Measure the long sides of the two triangles and cut 4 pieces of 2×2 to fit that length. Screw the 2×2 in place flush with the edges of the plywood pieces.
2. Measure the length between these 2x2s along the bottom and top edge of the plywood. Cut 2×2 to fit those spaces and screw into place.
3. Place the “front sections” on the floor right side up and attach the access door at the center seam with the two hinges.
4. Hold the solid back section and the two sides sections up in place and measure the distance between the framing at the top and again at the bottom. Cut 2 pieces of 2×2 to fit each space. Center one piece that you just cut at the top and another at the bottom back and secure the extra set to your front section.
5. Secure the “Back” wall to the side walls by screwing plywood to the framing of the side walls. At this point you have a 32 sided structure. Place the front section in place and screw to the framing as you did the back. Take one long deck screw and screw into the framing at top and bottom at each joint. Your Lamb Tipi is complete.
6. You can place a safety heat lamb on the top of the tipi to provide extra warmth on those cold winters, early spring nights.
