FARM LIFE FARM

As I sit in the SImsbury Ambulance Training room suffering through our Annual training, I thought how long its been since I wrote an update. It has been a challenging winter. We have had more snow and cold this year. Farming is hard. Farming in the cold is harder. Morning chores normally takes 20 minutes. With the added difficulty of the weather, it is taking almost an hour right now. Water has been the biggest challenge. Our hydrant froze a couple of weeks ago. We wr

We live in a ranch and Sarah and my bedroom is in the basement. The "garage' section is open to the rest of the basement and currently serves as our project room and workshop. Given how many projects we have going, it is common to not clean up one before beginning the other. With this situation, the walkways constantly get narrower. There comes a point where I feel so anxious and claustrophobic causing a compulsion to clean. We hit that point a few days ago. For the...

Though it pains me to admit it, the AI did a really good job writing this post. I don't imagine I will use it often, however it is interesting to see what it wrote. Butchering a sow can be a rewarding yet challenging process. After a recent butchering session, I ended up with 112 pounds of cuts, 30 pounds of grind scraps, and 40 pounds of fat. This experience opened my eyes to the importance of using every part of the animal efficiently. This post explores how to maximize th

Processing a pig is a rewarding challenge. Those of you raising pigs for meat sales, you must send your animal to USDA certified Slaughter and butcher houses. You are gonna pay around $5.00 per pound for them to do their thing. The only legal way to slaughter and butcher yourself and sell the meat is to have the customer take part. Ultimately, the customer is buying the live animal and you then assist them in the slaughter and butchering process. The theory is that as an