|Posted on May 1, 2012 at 2:25 AM|
Gestation crates made national news a few months back. I loved the energy of the e-waves, calls to action to end the production practice. Well the fervor has died down - and I don't know of a single factory that has removed a single gestation crate. Focusing on the positive, the attention did get several large corporations to begin looking at mandating producer’s end use BUT as I write this today there is no change.
To anyone who knows us our stance on this practice i...Read Full Post »
|Posted on July 17, 2011 at 12:58 PM|
Son Scott and his girl Julie gifted us with their time and talents on their home visit last month. We now have a YouTube page with three farm videos. Click and enjoy a little life on the farm!
|Posted on July 1, 2011 at 6:47 PM|
We had oldest son and his girlfriend home with us a few days this past week. We had such a great time sharing our progress over the past year +. 4-week old piglets in the social area in the barn, one herd in each of three pastures and mobile hoop houses with chickens of varying week’s age. Lots more one on time for all the different herds since it's usually just Lynn and I making the rounds.
And that brings me to my reflection. What do all these different pastures giv...Read Full Post »
|Posted on May 31, 2011 at 6:38 PM|
Did we just jump right in to the 80s and 90s with a vengeance, yikes. Our Berkshire herd has taken some generous siestas these past few days and the chickens have stayed on the grass in their hoop houses to avoid tanning, lol.
With all the heat we have a cool solution to quick and tasty meal planning! Next Saturday see us the Detroit Eastern Market for 8oz packages of fully cooked, cubed ham to add to chilled salads or fruit and cheese trays for easy, nutritious and tasty ...Read Full Post »
|Posted on April 25, 2011 at 10:31 PM|
Our newest girls arrived Saturday, Bette (ears straight up) and Kathleen (ears flopped forward), here's a bit of footage. They're just getting to know us and aren't cuddly like the rest of the herd - yet - but they have found their new favorite mud spa ;>
Re the names; it's a nod to Tom Waits, someone Lynn and I both admire. More details on request but basically it's a theme we can live with!
These two girls are really special as they represent a bri...Read Full Post »
|Posted on April 21, 2011 at 11:12 AM|
These past two weeks have seen Lynn and I through the incredible highs of our first Berkshire piglet births here at Melo Farms! It's been a joy to steward these girls during the birthing process - farrowing for us farmers. The sleep deprived nights of 4 to 3 to 2 hour shifts checking for impending births to the actual ushering in to the world deliveries.
I won't sugar coat it though, there were tremendous lows. This was a difficult birthing season. Only 3 of...Read Full Post »
|Posted on March 16, 2011 at 10:46 PM|
Our Melo Farms vision is mainly based on sustainable pig farming with a goal toward farm to table. But all plans, especially those involving nature and the earth, must be layered and mutually beneficial. So it is with us and it's why we now have an awesome but small flock of 20 Brahma Light laying hens.
When dreaming about my ideal flock I realized my main criteria boiled down to this: cold hardy, gentle disposition, and on the Conservan...Read Full Post »
|Posted on March 15, 2011 at 10:20 PM|
It's March and my hopeful green soul looks out at our garden to-be area and my eyes see little hillocks of snow surrounded by waterlogged mushy ground. It's not planting season, not even close. But I finally let my fingers to the shopping this morning to feed the promise of earthy treats to come.
I found an awesome heritage seed site and after ordering $50 worth of seeds at $2 and $2.50 a pack it was a wonderful shock to find their shipping is was only $3 for this bounty of possibility....Read Full Post »
|Posted on March 14, 2011 at 7:15 PM|
I can speak to the enjoyment of raising this specific breed of pigs but I'm still developing my vocabulary around describing the taste of Berkshire pork. Just a couple of weeks ago I slow cooked a ham for my foodie sis to portion out for meals, soups and sandwiches. We are veterans of the store bought, heavily smoked ham where you prepare to back off adding any salt and avoid saving juices as they're just too 'cured' flavored.
I baked one of our 8 pound fully smoked, -0- nitrate, -...Read Full Post »