“The first load of hay is here!” comes the cry. John Klein has turned in the driveway and brought the first of 10-12 loads of hay for the season. It would be a hot day because that is the best kind for making hay.
Someone would go out to meet John and help block the tires so that he could unhook the wagon from his truck. Then he would bring down another 1-2 loads that evening. We would unload the wagon that night or early the next morning and he would pick the wagon up when it was convenient. The same thing would happen several more times throughout the summer.
John Klein lived around the big block from us. We met him sometime in the early 2000s. Over the years he had supplemented his income by raising veggies for market, but by the time we knew him he was primarily making hay. He had several nice fields that he would mow, rake and bale. Then he would sell the hay off the field to several customers, including us, and sell from the barn to several other customers.
Making hay is hot, hard work, but John enjoyed it. He was good at it, too! He was glad to help those who needed hay for their animals and was glad to work the land.
John had a small field near his house, about an acre or two. He would mow, rake and bale this section first to make sure everything was working like it should. The tractors that pulled the equipment needed to work properly, the mowers teeth needed to cut, the rake needed to rake right, and the baler needed to pack the hay the right way and string the bales the right way. The small field was the right size to confirm everything was working. It was also near enough to the house and barn that, if he needed to fix something, he could go get parts and make the necessary repairs.
About 3 1/2 years ago John was diagnosed with stage 4 colon cancer. “And you know what that means?” he said when he told us. “It means you have one foot in the grave and the other on a banana peel!” Over the past 3 1/2 years John had several rounds of chemo and several surgeries. He also became more vocal about his faith. He reminded us that he was trusting Christ in the whole cancer business whether it meant him being healed or him getting to his real home, heaven, sooner. A few times he was without any evidence of cancer. For that spell he felt that God had healed him. And then the cancer came back. And finally he had no more treatment options and was put on hospice. Being extremely independent he lived on his own until the last week of his life. Finally he passed on to his real home and was healed permanently.
In our early interactions, John was just a fellow farmer, the neighbor man that we got our hay from. And we primarily had a business relationship with him. But as time progressed, we would take more time to visit. And in the last 3 1/2 years we would catch up with long telephone calls every few months. This included friendships with my sons. John cared about them and what they were doing in their lives.
Occasionally we will bring your attention to other enterprises that are working towards the same goals as we are. Here is info about Food Waste Collection Businessthat is thinking of starting in the Syracuse area.
Greetings! I’m excited to be doing market research about creating a residential food waste collection business. The structure of this service is simple:
Receive a bucket/welcome packet
Put out the bucket weekly for pickup of food waste, including: Fruit, beans, bones, bread, coffee grounds, coffee filters, eggs, dairy, fish, grains, meat, paper cups, paper napkins, paper towels, tea bags, and vegetables.
After we pick up your bucket and drop off a clean one, your food waste goes to a composting site. This keeps it out of the trash, landfills and in the case of fats/oils your drain.
The cost of this service covers transportation cost, drop off fees and hourly wage for workers. Our mission is to keep costs affordable because we believe in supporting our community. Payment would be a monthly subscription model. As we get info from our survey, possible perks or other benefits could be created.
Our second misconception is that cows produce milk all the time.
(Disclaimer: we are not a dairy farm and we do not sell milk; however, we do have a milk cow that provides milk for the family, so we do have a little bit of experience in the field. Also our cows are Angus/Holstein/Jersey crosses. The Holstein/Jersey provides the milkfat, and the Angus helps keep it in a smaller quantity.)
Anybody with any sort of experience with (mammal) pregnancy and childbirth knows that this is not the case – it is after a baby is born that milk is produced to feed the baby.
Basically, the cow gets pregnant, gives birth nine months later, and (here on Southwick Family Farm), once the calf is big enough to eat grass and hay, we milk the mother to provide some milk for the family. Her milk production will gradually decrease, and she will stop lactating until she gives birth again.
But wait! Aren’t you missing an important step?
That’s right! How are the baby calves made here at Southwick Family Farm? For those of you unaware, there have been many human babies and children running around on the farm, and it’s not really safe for us kids to be around a bull.
Welcome to the world that we refer to as the AI guys. Whenever we notice a cow in heat, we’ll ring up our friends at Genex, and they send a worker out with a large pot of liquid nitrogen in the back of their vehicle that contains tubes of semen. The worker will pull out a tube of cheap angus, put on a glove, and go breed our cow in a process called artificial insemination.
It was practically a family tradition for all the kids to go out and sit on hay bales to watch. Terribly exciting stuff we got to do. Hopefully the semen would take, the cow would be pregnant, and we’d have a new calf after nine months. Then we would have milk again.
Behold, friends! A new blog series, all about common misconceptions about farmers, farming, and other related things. written by the Farmer’s three youngest children under pseudonyms. Brownie points to anybody who can guess the real identity behind the writers!
The first (very common) misconception is that hens need roosters to lay eggs.
Not true, y’all. If we think about life (as we know it) in the larger scheme of things, it becomes blatantly obvious that every female organism ovulates without being sexually active, and chickens aren’t the exception. Hens (female chickens) will lay eggs even if there isn’t a rooster hanging around the coop.
So what happens if a rooster is with the egg-laying hens and there’s some baby-making action going on? That means there might be fertilized eggs, which have the potential to become baby chicks if the hen sits on the eggs long enough for chick development. We currently have four roosters with our layers, so the vast majority of the eggs we sell are probably fertilized. But our hens don’t sit on the eggs and so the chicks don’t develop.
So there you have it – animal sex ed part 1. ~ Parmenides
Pick up from the farm – all of our items are available from the farm. We prefer preorders, so that we can have it ready for you or let you know if it isn’t available. Call/text – 315.200.2341 or email us at email@example.com
Meet up at Barry Park – on the second Wednesday of each month between 3:00 and 3:30 we will bring preordered items to the south end of Barry Park. For 22-23 season the dates are Nov. 9, Dec. 14, Jan. 11., Feb. 8, Mar. 8, Apr. 12, May 10.
Delivery to your home or location choice – For $5-15 depending on your location we will deliver to your home. Delivery in locations in areas that we normally travel are $5, in locations within 10 mi are $10, and over 10 mi are $15. On occasion we will waive our fee. Delivery is at our convenience, preferably on the second Wednesday of the month.
Want to know about this month’s offerings? Sign up here –
We use an opt-in form, so after you sign up, please check your email to confirm your email address. Then you will receive emails about what we have available. We look forward to hearing from you.
We are raising turkeys for Thanksgiving. These birds are moved regularly, getting fresh grass which they love. They also receive locally grown organic grains. And we let them out of the pen to free-range. They enjoy being able to roam and eat. If night comes and we haven’t put them back in their pen, they end up roosting on our cellar door.
We are taking preorders for these turkeys – $20 down which will be put toward the total when you pick the turkey up. Preorder price is $5.00/lb through Saturday, November 19. November 20 and following they will be $5.25/lb. They will probably be 12-16 lb. We can try to accommodate your size preference, but please be willing to take something a little smaller or larger as needed.
Turkeys will be ready on Saturday, November 19 after 3 p.m. They will be fresh and can be refrigerated for up to one week. Let us know what you would like – how many, what weight range, if you want the giblets (heart & liver) – and how you would like to pay $20 down (in person or by invoice). Email us at firstname.lastname@example.org or call/text 315.200.2341.