News from the Farm
- Jun 22
- 2 min read
Updated: Jul 22
This weekly email highlights the things I am doing on my organic farm in south east Saskatchewan, and some things I do when I'm not farming!
From crop developments to cattle updates, from podcasts and webinars I'm into to technology that I use to keep up to date with organic and regenerative farming, I hope this newsletter will be a place to share ideas and have some fun.
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Tips & Tools |
Plant sap testing with a brix meter can tell you a lot about the health of the plant. A higher brix level usually means the plant has more sugars and is stronger. A brix with a fuzzy line can mean the plant has a calcium deficiency.
I got my brix meter from www.leevalleytools.com, they currently have them on sale for $49.50, regular price $82.50. |
A Podcast I Recommend |
Episode 102. The Land Is The Unit of Production Joel Ham on Ranching That Actually Works
This episode was a good reminder that the acre is the unit of production, not the cow. Using strategies to run more cows on the same amount of acres is a great way to increase profitability. Found on Spotify, iTunes, Youtube. |
Farm Observations |
I am seeing a lot more wild mustard this year probably due to more moisture this spring, hot days while planting and getting a late start in the field. Wild mustard is a brassica and is non-mychorizal.
If you have lots of wild mustard that means you have good amounts of available phosphorus in the soil. Bad news, this plant will be taking phosphorus away from your crop. What are your wild mustard control strategies? I find that more tillage means more mustard. |
Favourite New Music |
I have listened to these guys for a couple years now, they have some great songs. Find it on YouTube, iTunes, Spotify. |
Off the Tractor! |
I made some pork breakfast sausage patties this week, I ground my own pork trim which came from my neighbour who pasture raises his pigs.
5 lbs ground pork 4 tsp salt 1 tsp ground corriander 1 tsp ground fennel 3 tsp garlic 2 tsp black pepper 2 tsp sugar
Mix spice on trim, run through grinder, form into patties, freeze on parchment paper, after frozen put into large ziploc bag, cook as you want. |
I hope you are having success on your farm this week, |
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