Winter Farm Update

Two feet of snow on the ground, 20 below wind chills and you’re doing what?  Milking cows?  This time of year always makes me question the wisdom of running livestock in the wintertime.  We typically have the advantage of mild winters here in the “banana belt,” but it can get bad!  I can tell stories of the brutal winters of the late 80’s and early 90’s milking a few hundred cows, which I don’t miss at all!  The most profitable grass-based dairies milk seasonally and dry the cows off in the winter.  Hmmm!!  Some days I wonder how that would work for us, but I just can’t get past going without milk to drink for a few months.  So, I’ll keep milking in a cold parlor with numb fingers for now!
 
With the rise in feed and fuel costs, we constantly analyze ideas to keep our farm profitable and keep the food flowing.  As our herd continues to grow each year, we have identified the need to upgrade the milk barn, which will reduce labor and help us improve milk quality.  This winter we will be repairing cement in the parlor, painting, and installing a pipeline and bulk milk tank.  This system will speed up the milking and bottling, which will get us out of the barn and into the field quicker.  These upgrades we hope will help us hold the line on overall production costs, allow us to get more done with fewer people, and maybe even find time for a day off!  -Doug

 
The last of the Navajo Sweet watermelons, in cold storage until December. The chickens loved it!

Beef Stock

• About 4 pounds beef marrow and knuckle bones
• 3 pounds meaty rib or neck bones
• 4 or more quarts cold filtered water
• 1/2 cup vinegar
• 3 onions, coarsely chopped
• 3 carrots, coarsely chopped
• 3 celery stalks, coarsely chopped
• severals sprigs of fresh thyme, tied together with kitchen twine
• 1 teaspoon dried peppercorns, crushed
• 1 bunch fresh parsley

1. Place marrow and knuckle bones in large pot with vinegar and cover with water.  Let stand for one hour. 
2. Meanwhile, roast the meaty bones at 350 degrees until well browned.  When browned, add to the pot, along with the vegetables. 
3. Pour the fat out of the roasting pan, add cold water to the pan, bring to a boil and stir to loosen up coagulated juices.  Add this liquid to the pot. 
4. Add additional water if necessary to cover the bones, but no higher than 1 inch below the top of the pot. 
5. Bring to a boil.  A large amount of scum will rise to the top--remove this with a spoon. 
6. After skimming, reduce the heat and add the thyme and peppercorns.
7. Simmer stock for at least 12 hours.  You can cook up to 72 hours. 
8. Just before finishing, add parsely and simmer another 10 minutes. 
9. Remove bones, and strain stock into a large bowl.  Let cool in the refrigerator and remove the congealed fat that rises to the top. 
10. Transfer to smaller containers and to the freezer for long-term storage. 

• 5-8 pounds of beef soup bones
• Vegetable scraps (collect vegetable scraps and store them in the freezer in a gallon-size freezer bag.  Onions, garlic, leeks, carrot tops and peelings, celery leaves, parsley stems make good additions)
• Filtered water
• 2-3 Tablespoons vinegar (apple cider or white vinegar work well)
• 3 bay leaves
• Any other ingredients desired such as fresh thyme, pepper, garlic, etc

1. Roast the bones at 375 degrees until well-browned, about an hour.  Don't skip this step as it provides wonderful flavor to the broth! 
2. Place the bones in a big stock pot along with the vegetable scraps, and cover with water. 
3. Deglaze the roasting pan with a little water, and add to the stock pot. 
4. Bring stock pot to a boil then add the vinegar, bay leaves, and any other spices (such as peppercorns).
5. Turn the heat to low and simmer for several hours, at least 4.  Every 30 minutes or so, skim off any scum that rises to the top of the pot and discard.  Add water as needed during the simmering process.
6. When done, remove the bones and filter the remaining stock into containers.  Cool in the refrigerator.  Once cooled, the fat will rise to the top and you can scoop it out and discard, or use for cooking fat.  The stock can be frozen or kept in the refrigerator for a few days.