And so it begins

Posted on February 6, 2012 by wagfarms

Calving season 2012 is underway, as a healthy bull calf was delivered this morning by Heifer No. 109.

New calf, just a few hours old.

With the weather the way it’s been, we have some pretty great conditions for calving. But I won’t lie to you, it’s better for the temps to stay below freezing. I must have hit my head, right? Actually, mud can be a real risk during calving, so it’s better for our little ones if we have hard, frozen ground to work with, rather than soft and soupy mud.

Plus, we’re used to dealing with cold temps for calving…it’s one of the reasons my husband breeds the cows when he does, so that they calve when the time is right for our operation. The mild winter just has us off our game a bit, but nothing like the first calf to bring you back to your senses!

Now we sort off the heifers (cows that will have their first calf this year) and keep them closer to home. And then the checks start, where we go out and check the cows for signs of calving every few hours…more often when it’s cold. Our goal is to get the calves in the barn before they are born, or shortly after.

Want to come along on a calf check? Check out this post from last year…and stay tuned for more!

Organic Romance

Posted on January 30, 2012 by wagfarms

To buy or not to buy organic? That is the question.

But why does it have to be?

I thought about this question alot, while preparing this post. In fact, most of my posts are written in a very short amount of time, usually 10 minutes or less. Sometimes it’s as if the words were already there, I just needed to type them out. But not today.

As a farmer, I am proud of almost every aspect of agriculture. I truly value the organic movement, because anything we can do to continue to provide food is important. We NEED every farmer, every type, every size, to continue providing food for our world.

Over the weekend, a slideshow by WebMD was brought to my attention. At first, I was kind of excited about it…hoping it was going to put to rest some of the myths and misconceptions surrounding conventional and organic foods. But it didn’t. In fact, it went a step or two further than most articles. And I feel the need to set some “facts” straight.

1) It was stated in the slide show, that fruit and vegetables such as apples and peaches should be bought organic whenever possible, to reduce the exposure risks of pesticides. The site said, “If you can’t afford to buy organic apples, scrubbing their skins under running water can help reduce pesticide residues, too.”

Well, to tell you the truth people, no matter where you get your apples, you should ALWAYS wash them. Period. The same is true for organic, just as it is conventionally grown fruit and veggies.

2) Directly quoted from WebMD, “According to the Organic Trade Association, livestock on an organic farm cannot be given antibiotics or growth hormones unnecessarily — a common practice in conventional agriculture. Some experts think using antibiotics this way may contribute to the rise of superbugs. And although the risk to humans isn’t clear, added hormones do show up in supermarket beef.”

Let me shed some light on what happens on our farm (since I can’t speak for everyone, but know that most follow the same type of protocol). We give antibiotics only when necessary, such as when an animal is showing sign of being sick. We would never consider giving all of our animals antibiotics on a set schedule for many reasons, including: a) cost, b) time and feasibility and c) we need those antibiotics to work when we truly need them. To say that most conventional ranchers use antibiotics unneccessarily is simply not true.

And on the hormone subject…let me break down the actual facts for you:

4 oz. beef from steer given hormones: 1.6 nanograms of estrogen

4 oz. beef from untreated steer: 1.2 nanograms of estrogen

4 oz. beef from non-pregnant heifer: 1.5 nanograms of estrogen

4 oz. raw cabbage: 2700 ng estrogen

4 oz. raw peas: 454 ng estrogen.

3 oz. soy oil: 168,000 nanograms of estrogen

3.5 oz. of soy protein concentrate: 102,000 nanograms of estrogen.

3 oz. of milk from cow given rBST: 11 nanograms of estrogen

3 oz. of milk from untreated (non-BST) cow: 11 nanograms of estrogen

Data from Foodstuffs Foodlink

Hmmm…so those extra hormones are a problem, but raw peas have 400% more estrogen in them. Perhaps we need to lay off the peas? I’m kidding, of course. That would be obsurd. Right?

3) This one I found funny. Broccoli. Yep, you should grow your own organic broccoli. Have any of you grown broccoli? I have no problem with growing your own food, even broccoli. I just appreciate the ability to choose not to. I don’t like the extra protein.

Mmmm...worms.

Well, those are just a few of the examples in the slide show…there are 29 slides to go through, all with varying degrees of ridiculousness. What’s funny to me is that it wraps it all up with this advice, “One thing the experts agree on: Regardless of whether you choose locally grown, organic, or conventional foods, the important thing is to eat plenty of produce. The health benefits of such a diet far outweigh any potential risks from pesticide exposure.” Oh, so the first 28 slides are supposed to make you terrified of all food not organic, and the last one says, “Eh, the risks aren’t that great, just eat.” Whew. I was worried for a minute.

Let’s cut to the chase. When it comes down to it: eat. Eat what you want, eat sensibly and get it from whatever source you have available. Supermarket, farmer’s market, online…just eat. If you have the desire and time to grow your own, do it. If you have the desire and time to shop farmer’s markets, do it. If you are a busy person with limited time and whatever is at the one-stop-shop is what you can grab, do it.

It’s time we stop making parents feel guilty for what we eat and just relish in the fact that we can feed our children. And by that, I mean HEALTHY foods, not just fast food.

That all being said, I respect organic farmers and see a true need for their products. There isn’t a single method of agriculture that isn’t needed for our future. I have not one problem with their product. Not one.

Organic farmers: thank you for all you do and the food you provide. Conventional farmers: thank you for all you do and the food you provide. WebMD: quit making me scared of the people that feed me, they’re nice.

I know, because I am one.

It only takes a spark…

Posted on January 18, 2012 by wagfarms

Today has been a banner day, but not always in a good way. I’ve been happy, I’ve been sad, I’ve been frustrated and I’ve been downright ticked…and that was all before noon! Actually, today’s emotions had a lot to do with social media and perceptions.

To begin with, McD’s has launched a campaign called #MeetTheFarmers. It’s all about improving their image, after some pretty damaging stuff has been spread like wildfire throughout the internet world. Now, I don’t blame them one bit…I do have to agree that it’s about time we take responsibility for our own actions, including what we put in our mouths.

But what I don’t like is the impression that McD’s is doing something cutting edge by introducing farmers to their consumers. It’s something that’s been going on for years, and it doesn’t take a marketing genius or billion dollar budget to accomplish.

I’m all for the interaction, and welcome the conversations that are starting because of it…and I’m hoping and praying that the trend continues. But remember, these conversations have been going for quite some time now, and many have started without the big-name push.

For example:

A dairy farmer in Alabama…a true salt-of-the-earth type of guy, with a great family and an uncanny ability to make a song about cow poop sound catchy.

A Prairie Mama in North Dakota, who I had the pleasure of meeting through social media, and shudder to think of what my life would now be without her. Who tells the story of ag from a first-hand view, yet has spent enough time in the corporate world that she makes it seem so polished and effortless. She has connected Rockin’ Rural Women from across the country. Not only is she an inspiration, but her mother is as well, blogging from the farm and bringing the outside world a little closer to the field…truly connecting the farm to the plate.
A busy mom, with 3 Kids and Lots of Pigs, who took an idea and ran with it, and turned it into a GREAT way to connect women and introduce others to life on the farm.
A dairy mom, who recently had baby #3, writes a great blog and is willing to step out of the box and do unheard of things…like sell a pig on Twitter.

I could go on…the list would probably be in the hundreds. People, farmers, that I’ve met and make it a priority to share their story, and the story of agriculture, with others through social media.

And they do it without an endorsement deal, they do it without promised reimbursement and they do it out of passion and love for an industry that provides them a great way of life and a lifestyle that many could only dream about.

No, it may not be the golden arches, but I’m confident that although #MeetTheFarmer may be a trending topic on Twitter, the connections that are made will continue to grow and be built through the hard work of dedicated producers.

I’d bet a Big Mac on it.

Wordless Wednesday – Christmas Break

Posted on January 18, 2012 by wagfarms

Great Christmas celebrations!

EJ lost a fingernail during a Christmas-gift-opening incident. Let's just say that it involved a concrete floor, knee-high boots and a hand. Needless to say, the fingernail was ripped completely out and EJ's days of being a hand model are over. Just when you thought you had your child's future planned. 😉

Scooter turned 8 on New Year's Eve. A tough time to have a party, that's for sure.

Grandpa tried to convince Scooter that he should share his birthday gifts...at least the cash ones!

Preparing for calving

Posted on December 29, 2011 by wagfarms

I had been tossing around the idea of doing a post like this for a while now, but never actually wrote it out. But after a dear friend sent someone my direction today for this type of information, I decided that I better get to typing while the juices were flowing.

(Sorry if there are many typos…my desktop is in the shop, and my new keyboard for my new iPad is a tad tough to get used to!)

Anyway, I was asked what kind of things are needed to get ready for calving season, from a new farmwife, getting ready to embark on her first calving season. And since we are just about a month away from calving on our own farm, I thought this was a timely topic. So here’s my calving top 10 list (and please remember, this is a great list for my farm…each operation has their own way of doing things, but this is what works for us):

1) Figure out your schedule ahead of time. Write down appointments, meetings, etc. Make sure that you are both on the same page. That way, if you’re taking night checks (like I do), you can start getting ready for it by going to bed a little earlier. No need to go into calving season already tired and worn out. That’ll come soon enough!

2) Have a working (and effective) alarm clock! The first few nights of getting up every two hours isn’t a problem for me…but the last few weeks seem to be pretty rough. If my alarm clock isn’t obnoxious, I’ll sleep right through it, which can be bad news for a new calf born in subzero temps!

3) Get a good set of walkie-talkies. Charge them. Use them. In our area, cell phones don’t always have the best of signals, especially in the barn. Walkie-talkies can be a God-send. But only if they’re working! 😉 (It also helps if the other party has theirs on them…and on. Right dear?)

4) Have the vet’s number in your phone. And posted near the door. And have the phone readily available…and charged. Hmm…I seem to be speaking from experience, eh? Anyway, there’s nothing worse than searching for the vet’s number at a ridiculous hour…and then realizing you don’t have a phone nearby anyway!

5) Be prepared. Have your supplies on-hand ahead of time, and readily accessible. That includes: calving sleeves, lube, pulling chain, rope, warming box, milk replacer, colostrum, ear tags, ear tag marker, calving record book, baseball bat and whatever else your vet may suggest or request.

We have one of these for every calving season, since 1988.

6) Be prepared for the weather. In our area, we generally have very cold temps and snow. Although this year, we’re going into 2012 with no snow on the ground and above average temperatures! Yay! My calving wardrobe includes a set of Carhartt coveralls (purple, in fact), a pair of Muck boots and a good set of gloves, various hats and a scarf. A good pair of coveralls makes bundling up at 2 a.m. a little less painful, and a good pair of boots make sure my feet stay dry and toasty. Both are very important to me!

7) Have some meals ready ahead of time. Freeze lasagna, have some pizzas on stand-by, whatever is appealing to you. Soups, chili, snacks…and hide some, so when you think you’re out, you have an emergency stash. Unless your husband takes that as some kind of personal challenge to find your hidden treasures, then you’ll go into your stash and come up with empty wrappers. Kids are good for that, too.

8) Don’t forget to pay bills. Set them up on auto-pay, set your cell phone to send you a reminder, whatever may be. Sometimes calving season can seem a little crazy and hectic, and sometimes the days kind of meld into one another. You’ll look at the calendar and realize that a week has gone by…and perhaps you should shower. (Just kidding!)

9) Don’t forget to take time for yourself. Yes, it’s a crazy time, but it’s amazing to watch the new calves playing, watch a heifer loving up on her first-born calf, and experience all the craziness that comes with calving. But you can’t forget to spend a moment or two snuggled on the couch, watching the news before you both fall asleep; enjoy a warm meal together, even if it’s something as simple as warmed-up pizza; and take a moment whenever you can, to thank God for all you’ve been given. I’m going to double up on that last one this year…I couldn’t thank Him enough for the gifts of 2011.

Our cows are normally red...not snow covered!

10) Don’t forget to pack your patience. It’ll be tested. When everyone is tired, no one is getting a good nights sleep and tempers are running hot, even the silliest of missteps can set off some fireworks. But just remember, this too shall pass. And before you know it, life will be back to “normal.” Whatever “normal” is.

That time of year

Posted on December 20, 2011 by wagfarms

You know what I mean, right? Christmas program time!

Today was EJ’s preschool program. They were all so stinkin’ cute! (And I mean that as a compliment.)

EJ, starring as a mouse.

EJ, the blond in the blue sweater vest.

Unfortunately, this afternoon EJ and George both seem to be a bit under the weather. So we will get snuggled in and spend the next few days staying healthy!

Thursday afternoon is the boys’ Christmas program at school, and then school break officially starts! Yikes!

Dressed to the nines

Posted on December 19, 2011 by wagfarms

It was a weekend to remember…and an amazing Saturday at that!

Boss Man and I went to the Inaugural Stockmen’s Foundation Ball, and even though the day started out rough, Saturday ended spectacularly!

But let me start with the pre-story story. I realized that Boss Man didn’t have the right “tools” in his closet for a formal event. Although I know that he could get by with the different shirts we had at home, I was out and about and thought I would get him one that…well, to be truthful, I thought I would get him one that fit. As in buttoned at the top.

I had never been to a Men’s Warehouse, so I decided to stop and see what they had. I had an “interesting” experience to say the least. I knew when I walked in that the gentleman helping me wasn’t going to see things my way. But I gave him a chance. He asked if he could help me, and I told him that I was looking for a shirt that would work well with a white and black dress for a formal event. He asked the size, and I gave him my best guesstimate. (Have you ever tried to get a man to leave the farm early enough to be “fitted” for a shirt? He keeps giving me the measurements from our wedding…and trust me, those don’t work so well any more.)

The man handed me a plain white packaged dress shirt, with off-white-ish buttons. I asked if he happened to have anything more “western.” He stared at me as if I had grown a second head. He asked what I meant, and I told him that my husband happened to prefer his dress shirts to snap up the front, instead of button. I must have made a major faux pas there, because he kind of sniffled, and proceeded to tell me that, “buttons are what makes a shirt formal. Not snaps.”

Hmmm…I don’t know if I agree with that. I mean, I’ve seen George Strait looking mighty fine at plenty of red carpet events. And I do believe that some of those shirts had snaps on them. Although, I must confess that I sometimes get distracted looking at George Strait and don’t always pay attention to his shirt closures. Same goes for Kenny Chesney, Trace Adkins, Jason Aldean, Tim McGraw…ummm…what was it I was talking about again? Sorry, got a bit distracted there.

Anyway, my point is that western wear can look just as formal and nice as a regular suit. So I put the gentleman’s suggested starched shirt back and headed to RCC, where I should have just started. I found a great western shirt that looked spectacular, including the pearl snaps on the front.

We went to our ball, we danced, we visited with friends (old and new) and we had an amazing time. And didn’t look too bad either.

Cleaned up and off the farm...hardly recognize us!

On a sad note: last week Monday I asked for prayers for my mom’s best friend, Darlene, who was in desperate need of a liver transplant. I ask that you now keep Darlene’s family in your prayers, as she passed on last evening. The heavens have indeed gained a beautiful angel…and one that my grandma certainly greeted with open arms!

Introducing cheese buttons – a German tradition

Posted on December 14, 2011 by wagfarms

Connie – pay attention, this one’s for you. Got it?

Earlier this summer, I finally wrote down my grandmother’s recipe for German Dumplings. I entered the recipe into an Iron Chef Challenge sponsored by King Arthur’s Flour…and somehow pulled away with a win! (I’ll be posting a recipe tomorrow, in a battle of the iron chef all-stars kinda thing. Stay tuned.)

It was requested that I work on a recipe for Grandma’s cheese buttons, and here it is. Well, kind of. If you want to go through the work of making your own dough, go ahead and use my recipe on the dumplings post. But I’m all for ease, and speed, and still tasting authentic. And oddly enough, my “new” way of doing this works just fine. Even my dad didn’t notice the difference!

So here it is, German Cheese Buttons, updated for 2011:

Ingredients:

Wonton or egg roll wrappers (egg roll wrappers can be cut into 4, wonton wrappers are just the right size)
Cottage cheese
Butter
Salt/pepper to taste
Meat of choice, I prefer fry sausage…but ham, pork or seasoned burger would work just fine…or go without

Place a kettle of water on the stove and heat it over medium to a boil. While water is heating, take your cottage cheese and place it in a bowl; season with salt and pepper to your liking. Take wonton wrapper and place a small spoonful in the middle of the wrapper. wet around the edges and fold the wonton in half, making a triangle with all the edges sealed. (It’s important that the edges seal, so that your cottage cheese doesn’t leak out.)

Yummy cottage cheese in middle, preparing to fold it in half! Notice the outside edges are wet...use water to seal!

Cheese button folded in half, press around edges to make sure it seals!

Make as many cheese buttons as you think you need…add 10 more. Trust me. They’re that good.

In a frying pan, melt half a stick of butter or medium heat. Place cheese buttons in the pot of boiling water, four or so at a time. Let them boil for 3-4 minutes. They should float when they’re done. Using a slotted spoon, take the cheese buttons out of the water, letting most of the water drain off. Place them directly into the frying pan. Continue until all cheese buttons are in the frying pan. Be sure to flip occasionally, to keep from sticking to the bottom of the pan. Warning: some of the cheese buttons may rupture in the water, some may stick and rupture in the pan. It will not affect the tastiness of the dish, just might tarnish the presentation a bit. One taste and all thoughts of what the plate looks like will fly out the window. Again, trust me.

Water boiling, cheese buttons floating. They are ready!

Use a slotted spoon to drain off excess water...then...

Fry them in butter!

Once all cheese buttons are in the pan, add your sliced sausage, meat, etc. Serve when meat is heated through.

I try to find ways to incorporate as many food groups into one pan as possible. I make these meat chunks large, so that I can pick them out for George's diet.

One thing you may want to add in if you’re really wanting to be authentically German, is bread crumbs. Fry them up in the butter, along with the cheese buttons. You won’t be disappointed. But do me a favor, don’t tell your doctor I told you to do that, ‘k?

Things you need to know:

German cooking is not low-fat, low-carb or anything else a health professional would claim as “good for you.”
German cooking tastes wonderful. And my grandma was 89 when she passed away. I can live with that.
You may need to add more butter as you’re cooking, to “keep it from sticking.” At least, that’s what I tell myself. I’m sure it’s true.
Do NOT boil your cheese buttons for too long. They will rupture. And then the dough will get gooey. It still tastes fine, just not appealing to the eye. And the textures a little oozy. Consider yourself warned.

Good luck, have fun…and enjoy your meal. And stay tuned tomorrow. I get crazy with a loaf of cinnamon raisin bread.

I’m linking to the Gooseberry Patch Christmas Favorites Round Up today…this was truly one of my holiday favorites that Grandma would make!
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It all began with a list…

Posted on December 13, 2011 by wagfarms

I have a funny story to tell you (and I have permission to share). And it started off with me sending my husband to the store with a list.

Actually, he was going to town for another reason, and I thought it would save me a trip. I was wrong.

The list looked something like this:

Chickpeas
strawberries
blueberries
cilantro
orange juice, zest
all-spice
sea salt
flax seed, ground
sweet onion

Now, to be fair, I sent Boss Man to a store I’ve never been in. I left the orange listed as juice, zest, because I didn’t know if they would have oranges on the shelf. (Remember, we’re in North Dakota and it’s December…fresh fruits aren’t always available this time of year. And definitely aren’t local.)

I called him when he was done with his appointment and just on the way to the store. I asked if he would bring some bottled water. He said he would, and would cover the list. I said to call with any questions…and heard nothing.

I was so hopeful when he arrived awhile later, complete with several bags full of groceries. And then I started looking at what was in the bags.

Tortilla chips.

Ranch dressing.

Carrots.

Grapes.

Two LARGE containers of orange juice. Check!

Two loaves of bread.

6 pack of water. Check! (I’ll get back to this in a minute.)

Enormous container of sea salt. Check! (Overkill, but probably only size available. No big deal, almost out of regular salt anyway.)

Sea Salt for years to come...and season-all

Nature’s Seasonings. Hmmm…what? Oh dear. Season-all is NOT the same as all-spice. (For those that don’t know the difference, all-spice would be used in something like pumpkin pie. Imagine the taste of pumpkin pie if you used Mrs. Dash or something similar? See the problem?)

*sigh*

Oh well, I’ll be going in this afternoon to get the rest of what I need. It really wasn’t that big of a deal, but if he had questions, I just wished he would have called. Or asked a clerk.

I told him that he wouldn’t have been as understanding if he had sent me to the parts counter for an oil filter for his combine, and I returned with an air filter. Sometimes close isn’t close enough. 😉

And the water? Well, later on, after doing my exercise routine, I went to get a great big drink of nice spring water in a bottle. As I opened the bottle, the water exploded all over me. Can you guess what it was? That’s right. Sparkling water. Which in my opinion kind of tastes like salt. But I love him, because he thought it was a better kind of water. (But I did make him taste it.)