So, How is Calving Season Going?

 We are often asked this question by many people this time of year.  February is our busiest month for calving. How busy?  34 calves were born during the previous 10 days!  For some very large farms that is no big deal but for a Mom & Pop sized dairy we can tell you it was busy!

        So how is it going this year?  Remarkably well for many reasons…

1.  Weather - The weather has been wonderful.  No snow, not cold and relatively dry weather leads to minimal stress on the babies. No risk of frost bite to the cow’s teats, and an easier work load for the caretakers. 

February 2010

February 2012

       

2.  Male:Female ratio - While we are happy to get a healthy, live calf at St. Brigid’s Farm the girls (heifers) are preferred because they are the future producers of milk that is the mainstay of our operation.  Last year we had 59% bullsL.  This year the heifers are out numbering the bulls 31 to 20!

3.  Nutrition - Last harvest season we stored some very high quality forage.  This coupled with a new feed delivery system enables us to more accurately deliver the prescribed diet to the pre calving cows as well as the milking cows which leads to healthier cows at a very critical time.

4.  Labor – In January we hired a full time worker to replace numerous dedicated part time employees who moved on last year.  Mike Vanhorn has been a welcome addition to our staff and has done a fine job raising over 50 baby calves born so far this season.

5.  Nurse cows - Three cows were designated as nurse cows to each raise 3-4 veal calves.  They are wonderful mothers and have taken to their foster calves quite well.

We are thankful it has been a great calving season but we are not done yet.  Thirty more cows are due in the next three weeks.

Active Labor

Done!

St. Brigid's Day - February 1st

Today as we celebrate the feast of St. Brigid, we reflect on her compassion and love for dairy cows.  In a world full of sound bites and superficial arguments, the thought of St. Brigid, her kindness  and dedication to the dignity of manual work among animals in the dairy and respect for the rural  land gives us pause and a chance to ponder what is truly important. 

To learn more about St. Brigid's Day read below.

February 1^st

St. Brigid’s Day

St. Brigid - was born in A.D. 451 or 452 to a pagan father and a Christian slave mother.  Her impoverished, enslaved mother did her best to raise her well, and a white red-eared cow is said to have provided all the food St. Brigid needed to grow, indicating that she was special indeed as white red-eared cows are rare in Ireland.  While still a child she was put in charge of the dairy by her mother. One day she had given away so much milk and butter to poor people that none remained for the family. She feared her mother's displeasure and so resorted to prayer. When her mother visited the dairy she found such an abundance of milk and butter that she praised the dairy maids for their industry.  Today she remains the patron saint of dairy maids and is the patroness of Ireland.

St. Brigid's Happy Cows

When our friend Pam calls, her first question is how are the happy cows?  While there are days when our cows are less happy – snow storms, torrential rains, high winds, excessive heat, we are usually more impacted by the nasty conditions than the cows.  In the winter, the freestall barn with the curtains closed provides a cozy space for the milking cows.  In the summer the same freestall barn with curtains opened and fans full tilt provides some reprieve.  However, the engineers who design barns can only imitate the environment where cows are happiest – outside on pasture.  Here is a capture of our happy cows on video before our grazing days ended last month.  

4th Annual Field to Fork Dinner

The morning of October 1 was chilly and windy. The weather forecast called for a 50% chance of rain. By 8 am, chef Dave Perry, Bob and I decided dinner would have to be inside. Time for Plan B! As much as we like to dine under the stars, we didn't want our guests to be
miserable so Bob converted our hay storage area/maternity pen into a dining room. Tuscan lights from Eastern Shore Tents and Events, straw bales and some giant mums added a festive ambience to the normally drab space. Bob made a door in the plywood wall for easy access by the catering team. We were ready by the time our 126 patrons arrived at 5 pm.

Guests enjoyed beer, wine, Chapel’s Creamery outstanding cheddar and blue cheeses on the lawn as Jim Stephanson and his band played a delightful mix of jazz and blues. The cows romped in the nearby pasture and eyed the party. At 6 o’clock, after the band’s customized version of “milk cow blues”, people began to claim their seats in the make shift ball room. Sweet cream of tomato soup with leeks and a dollop of cream and Against the Grain’s amazing artisan breads started the feast. Next, we showcased Colchester Farm’s beautiful arugula and radishes in a simple, yet delicious salad. The main entree, country meatloaf made with St. Brigid’s Farm ground beef, mashed potatoes, gravy and green beans exceeded expectations with many diners exclaiming the meatloaf was better than their own! For those who had room for dessert, Dave made pumpkin and apple pies which he topped with fresh whipped cream. The long neck pumpkins for the pies weighed 25 pounds each. The pumpkins, tomatoes, apples and fresh pressed cider came from Lockbriar Farms. The toasted pumpkin seeds made a perfect garnish.In between courses, our farmers, cheese maker and bread baker shared the trials, tribulations and successes they have experienced growing their produce and making their products. Next, Chef John Keller from the Kent County High School Culinary Arts program and his student, Alexander Maas talked about the wonderful program that was the beneficiary of last year’s dinner. Alexander stole the show with his honest and inspiring impression of working with the caterer. Finally, Captain Andrew McCown described the life changing experience Kent County kids have during a camping/sailing trip on the Chester River as part of the Echo Hill Outdoor School Explore Program. Thanks to the tremendous turnout for the dinner and donations by friends who could not attend, we will donate $3,000 for scholarships to this remarkable program.

Seats are filling fast for the 2011 Field to Fork dinner in part from the response to the NPR story by food commentator Bonny Wolf. You can find her story and listen to the audio about farm dinners around the country by clicking here. It was a hoot to hear her mention our dinner on Weekend Edition Sunday.

To reserve your seats for our dinner on October 1 from 5-9 PM, rain or shine, click on the RSVP link to the right.

For out of town guests, we recommend the Crow Farm B&B just 1/2 mile away or the Holiday Inn Express and Comfort Suites in nearby Chestertown.

4th Grade Outdoor Education Farm Tour

We were pleased once again to be part of the Spring 4th Grade Outdoor Education Farm tour organized by Beth Hill with the University of Maryland Extension. Over two days, about 150 fourth graders from the five elementary schools in the county toured the farm and learned about the importance of dairy products in their diet.

Each child in the class of Tiffany Kennedy, the teacher at the Galena Middle School, wrote us a thank you note accompanied by a hand drawn picture. What a great way to integrate the tour with the class room. Below excerpts from some of our favorites.

Dear St. Brigid’s Dairy Farm,

When I saw the dairy farm I saw lost of cows grazing away. Also, I saw machined that milk cows also I saw a calf named Nowell. First we learned all the breeds of dairy cows Miss Judy has on her farm. Then we went to the milking parlor. We got to smell and feel the cows food. I also got to hold and feel there teeth and see how big there pills are. They were huge.

The best part was petting little Nowell and looking at the milking parlor. But petting Nowell was the best part because she was so calm and soft. I loved this trip and someday I want to be a dairy farmer you inspired me so much.

Sincerely,

Brenna

Dear St. Brigid’s Dairy Farm,

I enjoyed being at the farm. I enjoyed the little baby calf. She was cute. I had a blast.

Your friend,

Dylan

Dear St. Brigid’s Dairy Farm,

I was so happy that I went to St. Brigid’s Dairy Farm because when I saw the dairy farm, I saw cows in the field grazing away...We learned that cows only produce when they have a baby. I also know that a bull is a boy. A heifer is a girl. I also know that the dairy farm was named after a saint of knowledge...Well, thank you for inviting us to the farm. THANK YOU. I like your farm Miss Judy also you are the best in taking really good care.

Sincerely,

Liz

My First Jersey

In 1969, I was a 12 year old 4-H member who was tired of losing to the fancy Holsteins I was showing my home grown calves against. I decided I wanted a Jersey and bought one at the sealed bid auction at the Litchfield County (CT) 4-H Fair for $157. I borrowed $10 from my younger sister who claimed the tail until I paid her back. My new calf was named Peet Farm Julhous Rita but we called her Jersey. Briggs and Beth Cunningham, who had a farm in Kent, Connecticut, were the generous donors of Rita. I adored Beth Cunningham!! She had strawberry blond hair, loads of freckles and was always smiling. Thus began my life long love of the Jersey cow.

This week, the Worton Elementary School’s kindergarten class visited the farm . Lo and behold, one of the delightful students on the field trip was Braydon Michael Wallace, the Cunningham's great grandson! Small world!!