Harvest Time is Here!

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posted on

July 26, 2024

Crop Harvest Time is Here…

In July?? What gives?? Last October, we planted soft red wheat that is typically used for baking. It requires a dormant period to grow, which works well for Michigan winter weather.

The Economics of Wheat

It is well-known to grain farmers in our area that if you plant wheat, you’ll likely lose money on the end product. Even when wheat prices are high, the farmer loses money due to lower yields and the cost of production. Wheat is produced and sold globally, has lower yields per acre, and fewer end-uses than corn or soybeans. So as a farmer, you have to ask yourself, why wheat?

Benefits of Wheat in Crop Rotation

We plant wheat for a healthy crop rotation. The cycle for wheat is opposite of corn and soybeans; it grows from fall to summer instead of spring to fall. The change in the growing cycle helps activate the soil. It shakes up the natural environment enough to disrupt plant disease and pest patterns that mono-culture farming can present. If managed properly, the yield for our crop that is planted following the wheat crop tends to increase by 10-15%. The wheat crop might not pay off now, but looking ahead can help build better soil and yields in the future.

The Value of Straw

We also plant wheat to gain access to one of wheat’s by-products, straw. After wheat is harvested, it leaves behind hollow stalks blowing in the wind. The stalks are chopped and baled to use for our livestock. Straw is a natural antibacterial absorbent; it is an easy product for us to manage when caring for the animals’ sleeping environment throughout the year.

Alternative Bedding Options

What else could we use to help create a warm, pleasant, and clean bed for our animals during the year? Cotton, alfalfa, peat moss, wood shavings, or walnut hulls are a few different options. However, all would cost our farm more money to obtain and are harder for us to manage in the fields than small straw bales.

Controlling Quality

We choose to grow and bale our own straw to help control the quality. We could buy it, but then we are more susceptible to introducing foreign seeds on the farm, and different moisture levels can produce toxic molds.

The Challenges of Farming

Every farm is unique, and no matter which type of farmer, we all can agree it is becoming more and more difficult to manage a farm through multiple generations, standing the test of time. There are many different factors influencing a farmer’s decision-making, like access to equipment, climate, acreage, soil health, end-uses, economics, quality, lifestyle, and philosophies.

Leading with Gratitude

When telling our story, we want to lead with gratitude. We thank you for getting to know us and becoming more informed about the farmers you support and the food you eat.

Here is a video from our 2023 wheat harvest:

When Life Gives You Turkey...

We are picking up our latest creation from the farm’s bounty today. Real nourishing bone broth made from our pastured turkeys. This broth is made by simmering turkey backs and turkey feet with a medley of local vegetables. We are left with turkey backs after breaking down the whole carcass into pieces like wings, legs, breasts, and thighs. Our farm relies on utilizing the whole animal in order to maintain sustainability. Turkey backs and feet are generally used to create healthy bone broths, or can also be used to fuel a raw dogfood diet. The strong hands that crafted this broth are from our friends and long-time wholesale partners at Sauce and Bread Kitchen. Why bone broth? Not all broth is created the same, and it starts with what goes into the pot. When you simmer bones slowly over time, especially joints, feet, and connective tissue, you begin to draw out the deeper nutrients that aren’t found in a quick stock. Collagen, gelatin, minerals; the kind of nourishment that comes from using the whole animal, the way it was traditionally done. You’ll notice the difference right away. A true bone broth has body to it. When chilled, it gels. That’s a sign of the natural collagen that supports joints, skin, and overall recovery, especially this time of year as we come out of winter. But just as important as how it’s made is where it comes from. Our turkeys are raised outdoors, on pasture, moving, foraging, living the way they’re meant to. That life translates into stronger bones, healthier fat composition, and ultimately a broth that carries more depth; both in flavor and in nourishment. Compare that to most grocery store broths, where the source is often unknown, the cooking process is shortened, and the final product is diluted to hit a price point. It serves a purpose, but it’s not the same. This is slower. More intentional. Made from animals you know, raised on a farm you trust. Something you can sip on its own, or use as a base to bring real flavor and nourishment into your meals.