Baling Cornstalks

posted on

December 6, 2022

We finally finished harvesting our Fall crops last week. Now, our team is busy cutting, raking, and baling the cornstalks that the combine left behind in the field.

These large bales will be used as bedding within shelters, bedding that keeps our pigs dry and warm during the winter.

After the cornstalks are collected and baled, we then plant rye. The rye will be harvested in the Spring to feed our cattle.

After Spring’s harvest, we plant non-gmo corn and soy beans. The corn and soybeans are harvested in the Fall, stored, and grinded at the farm to make food for our pigs.

This brings us back to cutting, raking, and baling the cornstalks for bedding.

A continual rotation of crops keeps the land covered year-round, which helps the soil retain moisture, and creates a robust root system. A healthy root system and plant coverage, in turn, sequesters carbon, storing it within the plant and the soil.

#farmersyouknow

https://www.youtube.com/shorts/xe9hEN8SHAc

More from the blog

Comfort Foods Meat Guide

To round out this wonderful winter, we wanted to share some tips and tricks for enjoying all of the best comfort meats on the farm. To choose a favorite cut on this list is almost impossible, but I’d have to say the family favorite is the boneless pork shoulder roast. When cooked low & slow, you can enjoy the perfect pork roast paired with veggies, make a flavorful gravy, or use for sandwiches & tacos too.

A Word to Remember

Every year, I choose a word to champion the next year on the farm. This farm blog shares insight into my word for 2024, and introduces the new word to remember for 2025.

A Year to Review

To recap a whole year into one short blog feels like a lot of pressure. I am bound to miss some of the best moments of the year, while ignoring some of the hard challenges tackled. At the same time, life on the farm can feel incredibly similar one day to the next when living outside of the moments. But I do understand my worst attempt will be better than nothing, so here it goes.