Hello Farm Friends,
The farm has some delicious items available today. Grass Fed Steaks, Ground Beef, Pork Sausage, and a fresh batch of our Freedom Ranger Broiler Chickens. We also have organically grown vine ripe Tomatoes, Potatoes, Kale, Sweet Peppers, Jalepeno Peppers and Cucumbers.
If I were commissioned with the task of setting up the most wonderful organic dairy in the world: This is what I would do!
First, I would choose a 100% pure registered Jersey herd. These cows produce the highest quality milk in the world with lots of rich cream for
making butter, cheese, sour cream and of course, my favorite, ice cream.
Second, I would feed these golden milk makers their natural diet of grass and hay. No grain whatsoever, at all, for any reason, ever, under any circumstances, never!!
Forage produces the healthiest cows and the most delicious milk.
Third, I would make sure that my cows have access to all natural minerals including: kelp, sea salt and plenty of fresh filtered water.
Fourth, I would breed these Jersey milkers to the top rated grass fed bulls in the world. This would keep the genetics entering the herd continually improving. Presently, we are breeding to New Zealand bulls which are
known for their excellent grass fed traits. The semen comes in tiny straws and is artificially inseminated into the cows. My two sons, David and Jacob, are both trained in this breeding process and do an excellent job of keeping us with a fresh flow of beautiful calves and new lactations.
Fifth, I would meticulously clean the cow's udder with organic soap along with organic olive oil in order to produce the cleanest and freshest milk in the country.
Sixth, I would train all the cows to halter lead, encouraging a close, harmonious bond between the farmer and his beloved animals. A happy cow produces healthy milk!
Seventh, I would secure the highest quality organic alfalfa balage (fermented hay) along with naturally grown dry hay rolls to feed our cows when the grass is in short supply. To the cows, this stuff tastes like
candy!
Eighth, I would supply the cows with a warm, dry barn during the winter months so when the weather outside is miserable the cows can be toasty inside.
Ninth, I would milk the cows twice daily, seven days a week, carefully handling the milk to chill it as quickly as possible so that it remains fresh and sweet for us all to enjoy.
Tenth, I would sell the milk in wide mouth glass jars to ensure that it is stays pure and clean. This also affords our farm friends the opportunity to steal some of that delicious butterfat for homemade ice cream, topped with
Muddy Moose and plenty of chopped pecans!
See you today at the farm,
Daniel, Susan, & Anna
David, Tina, Willie, Ellie, Heidi and Laura
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