Chicama Run Farm Blog

Happy Holidays everyone. It’s been a week to say the least! Ok 3 days – but I am just now sitting down and I don’t really feel like doing much because I cooked the last 2 days.

I have been thinking as I have listened to people state at the markets and other places “Oh that’s too much money” or “I can get it at the store for cheaper”. It irritates me more and rubs me the wrong way I think. I understand the “I can’t afford that right now” more than I can people who spend $1million on a home but won’t eat food that is much better for them – is your house THAT important?

In this area million+ dollar houses are all over the place. People HAVE to have the $60k cars because their neighbors do and all that garbage.

I would love to be able to hand out a book to everyone who comes my way. I just finished Joel Salatin’s book “Holy Cow & Hog Heaven” and I think all people should read it. I only wish it would scare more people into eating locally and better.

Nope – I’m not a food saint! I have a stash of M&M’s and I drink Diet Coke as if they may not make anymore tomorrow. However, I know what my chicken dinner ate, or my steak….. even my pork. I know why the chickens aren’t laying as much (damn fox) and I know that my spaghetti sauce is a little sweet because of the type of tomato I used.

I talk to people who supposedly know more than me – and I explain that cows are not designed to eat corn and you should SEE the blank looks I get. People aren’t really designed to eat only veggies (it’s ok if you are a vegetarian on principle -but we weren’t made that way). Chickens aren’t vegetarians either – they like bugs for protein. Gross? Sure in our minds – but yummy in theirs!

So going into the new year – think about your priorities. I know I have thought about mine – and though junk food will be a treat – I will be working on getting rid of all the extra crap that is in this house (no one is getting rid of my M&M’s and Diet Cokes though). Processed food will be out. It’s my job as it is everyone elses to take care of their body better – and my job (and all you moms out there) to also take care of other little bodies (ok wives we have to watch what our husbands eat also)…. it’s my responsibilty.

Preaching? Sure I will – I’ll lecture you all day long. However it is a choice that is untimately the end users. Just like I can talk all day to Joe about smoking and how bad it is (as if he can’t read himself) but it’s going to be his choice to quit or not.

So as much as my kids like junk food, it’s got to leave the house.

Well, last night I got one of the turkeys and put him in a dog kennel for the night. This morning, got up, got the kids off to school, and then processed the turkey. That’s right – that little turkey will be a part of our holiday dinner.

It wasn’t big – only turned out to be 8 1/2 pounds after it was all cleaned, but I’ll do that along with a ham and we should be more than fine.

I honestly thought it would be worse – took me 1 1/2 hours to do the 1 turkey, but not all of it was actual processing time – most of it was getting the feathers off and waiting for the scalding water to warm up enough.

Would I do it again? Definitely.

Would I process all the chickens? Sure – the only thing I really think I would need is a feather plucker and if I do turkeys next year, I would need to have a bigger scalder because the turkey fryer that I used wouldn’t hold a bird that is much larger than the one I had.

In a way, I found it to be satisfying to do. I know that I just did something that will provide a meal for my entire family. No, it wasn’t as big as I would have liked – but it was the largest Tom we had out there right now besides the one I am keeping for breeding so I can hatch out eggs next year. It’s funny as I worried about it as the day got closer and now I wish I had planned on doing more.

Next time……..

WOW is about all I can say about the difference. And that is all by looks of the meat. We sold out of both steers so we do not have any for ourselves – but it looked incredible. I’ll be taking some pictures soon and posting them.

It’s funny – after all the stuff you read – you never know the true story until you see in sitting in front of you. Now, I think every farmer must look at their product as just that “their product”. And of course, we are completely new at this. I’ve heard some people say that grass-fed just isn’t the same and they prefer grain fed or meat finished on corn. I know we have a freezer full of grain-fed meat – it’s just what we bought when we purchased from the kids at 4-H (which we never mind doing as Jacob does 4-H and personally I think that the kid needs that responsibilty) However, I do question some of the tactics and methods being taught. I’m not in a position yet to say anything because honestly I haven’t done enough research and trials (and errors) of my own. I know that the poultry club has talked about pasture raising broilers – they brought in Joel Salatin since we are in Virginia and you can’t say anything about pasture raised birds without bringing him in.

But is it time to start teaching the next generation how to raise animals on pasture? I believe it is. Jacob will be starting his hogs and sheep earlier this year – and the lambs will be on pasture from day 1 and I will be talking to him as to WHY they are fed that way. Until I learn more about pasture raising hogs and their growth rate, his hogs will probably be on a mixture of pasture and grain. I can’t test on his animals because he still needs to be able to show and auction off his animals – it’s my learning process and I can’t let him feel like he failed because of my test. Granted they will be very happy pigs since they will have access and the ability to root up the ground and play (the animals are way too much fun to just leave in a confined box).

So my education continues as I figure out our next steps which includes getting the pigs, picking out what I want us to grow next year (seed catalogs are out), and in general “what’s next”…..