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;D :rofl: :rofl:
Thank you for the morning smile Rick,
Thank you for the morning smile Rick,
Some problems are good to have. My Grandfather always had to buy some hay to supplement over the winter. Sounds like you won't have to.Hey cool. I finally was able to figure out how to find my post. I am a computer idiot and still figuring out the new site layout.
We have are having yet another kick ass grazing season with our ruminants. In fact 5 years of decent to excellent management on this land resulted in a new problem. My hay pastures grew so fast I had to start cutting hay at the end of May. And I had to balance this with late snow fall, heavy rains and looking after the animals.
My pastures grew so damn fast that some of my fields are now way over due for hay making. Most of the other farmers around here just started cutting hay in the last week. I will be possibly ready for second cut (which I hate doing, would rather graze) in a week or two. No one else I know does second cut in early July.
However, its not just me. I really have no new ideas of my own. I am a pirate and a thief. I steal ideas, concepts, info, trials from others and try them with tweaking on my own farm. I am careful to monitor closely. Believe me, I screw up lots too. Like in the infantry, we learn more from our mistakes than our successes.
Now, I hope to let you guys know of my trials with reed canary grass on highlands and tillage radish in my compacted areas. next time.
You may find this article interesting
Wish we had that here. Most "local" farms and farmers' markets get their tomatoes from the same hothouses in SW Ontario as the supermarkets (albeit US and Mexican ones make it there as well)Monoculture agriculture carries significant risk of novel disease wiping out the crop (anyone Irish out there)?
As well, certain varieties have been chosen not based on taste or texture, but on their ability to survive long transportation.
I get a wide array of heirloom tomatoes from a local farm. When I'm forced to resort to the grocery store's California or Mexico tomatoes it's always a huge disappointment.
While I'm all for reviving heirloom tomatoes and ancient wheat strains, I'm also somewhat cognizant of the fact that our modern strains, and those yet to come, are all there because they have been selected to be resistant to major insect or disease attacks and because of their higher yields (it would be nice if producers would throw in more nutritional as a goal but that doesn't affect their bottom line as much)
I think bread production hit it's zenith with the French baguette. German Brötchen are a distant second and then comes everything else.
Most vegetables that we buy in Canada taste like cardboard, compared to fresh. I grew up on a farm, where we had either fresh or canned/pickled veggies almost year round. The difference in taste is substantial.If you wonder about that last one it is because you probably don't know that most tomatoes for the grocery market are picked before they are ripe (some variety are green at picking) and are left to ripen in the truck used for delivery while in transit. That's why most of them taste like cardboard, as far as I am concerned. A nice ripe tomato would bruise fairly easily but it is not "pulpy" like the ones in stores.
I'd forgotten that you were in the biz but, of course, you're quite right about the processing. When we lived closer to the lake their were thousands of acres of Roma's growing all around us but they were all bound for processing into sauces etc. at Heinz when it operated in Leamington.Actually, Wolf, you may remember that my wife and I operate a small heirloom tomatoes farm. We plant about 125-30 different varieties every year for about 600 plants in total.
So let me disabuse you: Large commercial producers of tomatoes do not "select" their strains to be insect/disease resistant as their primary goals. Those two effects are achieved mostly by genetic modification. And I can tell you that a good deal, if not most of my heirloom varieties yield a lot more per acre than the commercial varieties.
The primary characteristics sought by commercial producers in their pick of varieties are: (1) ease of mechanical/mass picking; (2) resistant to heavy handed handling (i.e. hard to bruise); and, (3) capacity to ripen at known rate after picking.
If you wonder about that last one it is because you probably don't know that most tomatoes for the grocery market are picked before they are ripe (some variety are green at picking) and are left to ripen in the truck used for delivery while in transit. That's why most of them taste like cardboard, as far as I am concerned. A nice ripe tomato would bruise fairly easily but it is not "pulpy" like the ones in stores.
In the "chem ag" market most vegetables are small fry not a big deal. The real money makers are the cash crops such as Corn, soy, canola, canola, canola, canola, wheat.Wish we had that here. Most "local" farms and farmers' markets get their tomatoes from the same hothouses in SW Ontario as the supermarkets (albeit US and Mexican ones make it there as well)
There is one roadside stand here, which is principally know for their absolutely splendid sweet corn, that also provides their own beefsteak tomatoes which are great but unfortunately only available for a month or two at best in the summer.
When it comes to cherry or grape type tomatoes I grow my own (Sweet Millions) but again limited to a couple of months in the summer. The rest of the time its the US stuff.
Our Berkshire pork kicks ass! However we are selling off the last of our pork meat for awhile. We focus mostly on beef and lamb.I'd forgotten that you were in the biz but, of course, you're quite right about the processing. When we lived closer to the lake their were thousands of acres of Roma's growing all around us but they were all bound for processing into sauces etc. at Heinz when it operated in Leamington.
I always dislike the tomatoes in the supermarkets because they had (and still have for the most part) these coarse, hard tendrils snaking in from the stem which I always assumed was part of being robust during shipping. And yeah - pretty much flavourless.
This little thread today actually got me to cook up a few of the heirloom carrots Kath had picked up at the Farm Boy on Friday. That and my world famous pork tenderloin medallions in a port, mushroom, cranberry sauce. Them's good eatin'.
This chat has actually reminded me of the daughter of our next door neighbour in Brandon. Their kids and ours were fast friends and constantly playing together and exploring the woods all around our houses. Long story short, they moved away shortly after the kids graduated high school and spread all over the world. Sara ended up going to the UK, got married, moved to Texas for four or five years and then a few years ago ... decided to move to Prince Edward County where they set up a cidery. Their specialty is taking heirloom apples from trees that have survived the last century or two or more by hiding out in ditches and hedgerows and on property lines and growing wild and cultivating from them and turning out unique ciders.Our Berkshire pork kicks ass! However we are selling off the last of our pork meat for awhile. We focus mostly on beef and lamb.
Changing careers and moving across the continent to plant an orchard and start making cider. Why we did it and our gnarly apples.www.lochmorcider.com
Your observation is keen.So I just spent the last week driving through hours and hours of fields. I was surprised how empty the cattle fields were. It was odd to see cattle within a hundred feet of each other unless it was near shade or water. All I kept thinking was just how badly the land was being used.
So, my observation is that you see a significant degradation in agriculture.Your observation is keen.
Many, many negative factors cause this effect from economic to over dependence on machinery and chemicals to BS anti-livestock campaigns. Remind me to tackle this much deeper in the future. I can go into the long spiral of social mishaps that have resulted in this.