Wednesday, March 30, 2011

Budget, why does thou vex me ?

Part of the budgeting process includes calculating the amount
of energy AKA body mass lost when a pig swan dives for its milk.

First a housekeeping item. Several of you have mentioned lately that you have had difficulties leaving comments. Might explain the increased number of burning brown paper bags filled with excrement found on our front porch lately.  So I messed around with my blog settings a bit and hopefully the problem will be solved...again. Please comment away so I can see if it works. Really I hope it does, the burning bags are drawing vultures.

So, for awhile now, 3 months to be exact,  Keith and I have been plugging away at our farms budget for 2011. At this speed we'll finish the budget right about the same time the year itself is finished. Why so hard you might ask ? Oh so many reasons,  just let me count the ways.

     1. We are not accountants and we do not even play ones on TV
     2. There is far less income to work with than last year thus the word "budget" becomes reality
     3. We still have to feed hungry animals and cannot work at desks all day
     4. We still have to butcher above animals in order to increase the income and address problem # 2
     5. We upgraded to Quicken 2010 and it is way over our heads
     6. We are selling many more products than a year ago which has increased income but
     7  Also increased all our expenses
     8. Due to number 6 we do not have data for the year before to guide us, its like a whole new
         ball of ear wax which by the way is not an ingredient in my new soaps contrary to rumor
     9. We have too much work to do to sit down and figure out how we can generate enough income to do
         all the work we have to do.
     10  We are not accountants

So there you have it the top 10 reasons our 2011 Farm budget is still a works in progress.

Now please a few comments, on anything at all. Lets see if this baby is working !

Tuesday, March 29, 2011

Who is sustaining who ? or is it whom ?

 


Hey !  Yes you. See that wooden box over there ? The one right next to you with the word  "SOAP" on it ? Yes, that's the one. Kick it over my way would you ? Hey, not so hard !  OK then, let...me...just step...up here...umphhh...groan...THERE. I'm up and ready to go. Cute suit huh ?

In case you are new to this blog, well first I apologize, and second many thanks, but you  may not realize that I have  just mounted my soap box which means an opinion is coming. There is still time to bail if you click on that little "X" in the right hand corner of your screen. Otherwise you'll have to read on and endure.

Farming is full of trendy terms right now. Organic, beyond organic, local, all natural, grass-fed, free-range and of course sustainable. I've ranted before about the the organic label with its correct and incorrect use and its likely I will come back to it but today's word is "sustainable."
We've used it to describe our own farm for some time now and it is  used frequently by other farmers we know and even some non-farmer types which is odd but true. I recently read an insurance companies ad that referred to itself as sustainable. Truthfully, I have found the term confusing so I've done some research. The definition (from several agricultural sources ) is this:

A method of agriculture that attempts to ensure the profitability of farms while preserving the environment.

Funny. In my peacock sized brain, I thought "sustainable" meant simply the ability to support ones farm without outside financial assistance, Which is why I have felt so guilty, yes guilty for so many years because our farm was surviving due in large part to the income I brought in as a nurse. My husband, who was the one doing the majority of the farm work up until my "retirement"  from nursing 5 months ago, would be the first to agree, as would our tax man.

But in looking at that definition above, in no way does it imply that the financial resources a farm requires to operate must come from the farm alone. Once again I created my own definition and was incorrect.  (cue the song "You're so Vain" here) Or am I ? In the first three words , "A Method of Agriculture" suggests that it is in agriculture alone we can ensure profitability. But what if in those early years the products you produce, grow and hopefully sell are not enough to meet expenses ? Are you "less sustainable" as a farmer if you require additional non-direct-farm income in order to make the hay payment or buy the grinder needed to mix your own hog feed or heaven forbid, you accept assistance from government programs such as NRCS ?  

Moving on to the next section of "attempting to ensure the profitability of farms," I have to wonder about that word "attempt."  Pretty weak isn't it ?  Down right wishy washy in my opinion. Like, "OK, I'll attempt to be profitable but you can't blame me if corn prices go to high. "  Granted one farmer is not able to control all grain prices but that same one farmer can decide how he will deal with those circumstances on his /her own farm. Perhaps the pastured hogs will get less corn and  more of the other sources of less costly protein such as soy bean hulls , hay or raw milk if one has access to a nearby dairy and the means to transport the milk. Options.  We all have enough options to allow us to accomplish a task instead of  just "attempting" to accomplish it.  Attempt, such a defeatist word. No wonder farmers feel so low sometimes.   


And now "Profitability."  Our farm has never been hugely profitable yet bills were paid and some luxuries were allowed.  My salary covered all the household expenses and then bought the things the farm needed that the farm could not pay for. We drove used vehicles and Keith's farm equipment was even more used. In the 18 years we have been married we have purchased just two brand new pieces of farm equipment. One Kubota tractor and one livestock trailer which was paid for with grant funds from the ever generous Frontera Farmers foundation. These are not complaints. These are facts. But when our methods didn't work we changed them. Sometimes the changes  were BRILLIANT (like selling whole hog carcasses directly to the back alley of fine restaurants ) while other times the changes we made failed worse than  those changes barked about by that hotshot politician from Chicago.

And in light of all that we decided the best way to become more sustainable and more profitable was for me to leave a job that paid financially very well but had taken me to a dead end spiritually. So here we are trying, "attempting" every day to be independently sustainable. Will we make it ?  Only Mud, Sweat and Tears will tell. If we mange to support our farm with no outside income are we "more" sustainable than those farmers who still must farm all day and perhaps work all night in a factory or all day for perhaps another farmer and then working a second shift on their own land ? Whose wives must teach or cook or nurse or God willing , write, to bring in more income ? I think not. Farming is hell and heaven all mixed into one wet and cold, warm and sunny day and in my opinion, again, if you are still getting out of bed each day thinking about how you can make your farm just a little bit better than it was the day before, you are indeed "sustainable"
And if all that is not enough, the definition of sustainable goes on to require preservation of the environment. Again, very subjective. How WE  choose to preserve the environment (through the very stringent standards of the National Organic Program) may not be the same way YOU choose to preserve the environment. To some gardeners a little bit of Round Up to control weeds is acceptable while to others it is frowned upon or even to others may be illegal to use on their farms.

Regardless of the buzz word you type on your farm products label YOU are accountable to that customer. who buys your product. Say what you mean and mean what you say verbally and in writing. But please think hard about what you put on those labels and be willing to defend with pride the words you have chosen to identify the farm you represent. Honesty and integrity are still the best buzz words of all.









Sunday, March 27, 2011

Customer Appreciation

We do. Appreciate our customers that is. But, we don't tell them enough. You know how it is. In the early stages of the relationship you're overflowing with praise and thankfulness.

"You want to buy more bacon ? Really ? Sure I'll bring more. I can't believe you really liked it. I mean we like it but we weren't sure others would like it. Are you sure you like it ? THANK YOU so very much. You are SO COOL !"

And then some time goes by and those special customers, the ones who bought your products before your big farm name change, before you really even had labels on the food and you just marked "pork chop" on the white paper with a crayon, well you don't see them as often because you're sooo busy taking pork up to Hollywood for Hams (Chicago)

Then, one day, some of those customers who were your friends first and then bacon inhalers later, show up on your farm. And they bring their kids.

I'm not sure if its the pink boots or her smile,  but little Miss V
  looks quite at ease  sitting on the tractor wheel does she not ?
These future customers of small family farms and locally grown products  also enjoyed our dog Fannie. And Fannie ? Well she never said but I think she liked all the attention. Either that or the Xanax I gave her before our visitors arrived, was kicking in.

Need a good farm dog ? Great Pryenees love kids as much as they hate coyotes.
Several of these kids have been to our farm before as well as children of our other early supporters, (you know who you are) and we APPRECIATE your ongoing support of what we do. Maybe one day when you come to visit we'll be like those other family farms who give tours. Maybe we'll have a fenced in area for a petting zoo instead of the fruitless peacock chase across the yard, and maybe we'll even have a real kiddie ride or two. But until then we'll have to make do with the "do-it-yourself" rides.


Still, the most important thing..we appreciate our customers, the old and the new, we really really do !

Saturday, March 26, 2011

The Good Seed

Remember that movie "The Bad Seed " ? From the 1950's all black and white and so evil ?  Starring Eileen Heckart. Well it has nothing to do with this blog so forgetabouit.

These Good Little Seeds worked very hard one warm day to get the first garden seeds into the soil. Keith gave me this raised bed last year and do I ever love it. Wish I had 20 of them ! Last year I planted an entire salad garden in here (except tomatoes) and this year I plan to do the same. Located just outside our kitchen door it is very convenient for meal time in the summer.

I was amazed at the tenacity of the GK's. We had to pull up the old dead stuff from last season,



break up the clumps of manure and straw that had been composting over the winter



spread it out nicely


check on the sunning dog  Fannie, to make sure she was still alive


then plant the seeds. Peas, onions, spinach and radishes are IN !



Such a good day.

Monday, March 21, 2011

Cochon 555...how sweet (and salty) the memory

So OK, no more suspense, our Chef Mike Sheerin and his sidelick, our Red Wattle, were sadly not chosen as the winners of the Cochon 555 but it was not for lack of extremely hard work. I mean really ,just look at this unbelievable menu  Mike created out of a simple farm pig from Chatsworth, Illinois 


Mike and his crew worked like the crazed chefs they were trying to please the party goers as well as the judges and did so in the midst of extreme chaos, noise and general hooliganism.



And speaking of hooligans just take a gander at our friends Kim and Kenny Snyder who came to the party acting fairly normal but ended the evening looking like this,

Kim raises hogs and chickens and that is all I have to say about that

As opposed to Keith and I who started the evening like this:



But after a couple of drinks we too lost our reserve, got silly and ended up looking like this:


Special thanks to the executives at 3 Floyds Brewery for acting as
stunt doubles for the executives at South Pork Ranch LLC.
(Cary Grant in a tattoo and that is all I am going to say about THAT.)

So who won this grand event ? Why,  it was our friend Kim Snyder from Faith's Farm and her chef Mike
Fiorello. Read more here http://chicago.eater.com/archives/2011/03/21/michael-fiorello-crowned-prince-of-porc-at-cochon555-chicago.php. We were thrilled that Kim won as she works very hard on her small farm located in Bonfield and after all Keith and I would not have even been included in this grand event if she had not told Mike Sullivan, AKA The Reverend of Fat, that we had another heritage pig to fill in at the last minute for the farmer who was unable. Read about Kim's Farm here http://www.faithsfarm.com/

Kim's chef Mike Fiorello melted our hearts (literally) with bacon laced ice cream pastry thingy that I would have sold my father for had he been alive ! And then out of no where I see this lovely gentleman holding a hunk of porky goodness and dang it all if he doesn't look just like dear old dad, with a shamrock on his lapel no less.

Thank you kind sir, who looks like me da gone now these
 20 years God rest his soul,
for being so happy about somefree  raw pork and
 letting me take your picture.

Other highlights included hobnobbing with chefs we already knew like the always grand Chris Pandel of The Bristol. Chris has been buying pork from us for over a year and was another contestant in the chef competition. We were also grieved that HE did not win but Chris handled the disappointment with real class as always,

What ? Me worry ?

Chris served, now get this, drinks made from , or through, different pieces of pork. Like the trotter infused
"pigtail". Get it ? Pigtail, not cocktail. I knew you were smarter than you looked. And for those non-farmer types who don't know what a trotter is...it is the pigs foot. That is correct Chris created a drink that is infused with a pigs foot. You bet I drank one. And that was after I had raw oysters with a glob of caviar. Oink is me. Oh wait, that is "Eirin is me." Never mind.

Even knowing for a fact what has been "infused" thorough
our own pigs feet, I found this to be a grand drink all together.
The evening would no be complete without a very VERY special Thank You to the founder Brady Lowe. The Cochon 555 is just in its third year but has already gathered a tremendous amount of respect in the food and wine world. Keith and I were genuinely thrilled to be invited . Kim and I were lucky enough to talk to Bradys mother for about 30 minutes about her son, his love for good food and his support of the ever shrinking small family farm. What a special lady

Brady Lowe, founder of the Cochon 555
And so we bid adieu to The Cochon 555 Chicago. Its time to get back to the reality of farm life where the manure can be knee high and the animals might be chewing on you instead of vise versa, or is it visa versa ? Oh forget it.

Good night ladies
Good night Sir
Hit it sweetheart

Cue that Journey song here. You know the one about the lights
going down in the city.  What do you mean you don't know that song ?
Oh for crying out loud, its right there, that 8 track on my hi-fi, oh go to bed.

Thursday, March 17, 2011

Is D'eirin me

I am of Ireland. At least that is what the ring on my finger says. See this little house ?

Todays "derelict" house in Ireland is my retirement home in the future

I Put a down payment on it last time I was in Ballyvaughan. I got a great deal being as it was inhabited by sheep and a donkey or two. Really, one day I WILL live in Eire at least two months out of the year. And since I could never stand to be away from the grand babies that long that will just have to go with me

O'Shaughnessy emblem at the gate to the chapel at
Kilmacduogh Castle ,County Galway


And see this cool gate above ? Yeah, its going on the gate to my front garden. Like my dead ancestors really need it anymore. Oh no ! Is that the time ? I have a party to attend. My rides here. Bye bye, Slainte' and remember...don't drink and ride.

Giddy up Danny Boy

Eating Irish

If I were in Ireland right now I'd be at this grand pub in Lisdoonvarna, County Clare  http://www.theirisharms.ie/ and I would eating this:



Mashed turnips (grown locally of course) big slabs of rashers (Irish bacon) and a pile of dark green Kale all washed down with the finest pint of stout in the world. The pic above was the actual meal I ate at the Irish Arms last October when visiting with my nurse friends. Ah good times.