Back in Lafayette starting this week! on February 4th, 2012

After a month long break, we are once again delivering retail meats to Lafayette with our partner farm Tranquilridge Farm.  Shop online to place an order and select our Lafayette delivery option (Currently Wednesday afternoon at Great Harvest Bread Company on Kossuth in Lafayette.)

10 % off for your feedback. on February 4th, 2012

Did you travel on 65 South bound this weekend for the Super Bowl activities?  If so, did you see our billboard on 65 at exit 267.  Call today to let us know if you saw it.  Mention the farm partner featured and get 10 % off your next order.

Hogs on the American Frontier by Conner Smith on February 4th, 2012

Indiana History

Hogs on the American Frontier

The noble pig, could it lead a fledgling new nation into the daring west. Strong and capable, the pig allows for much of the profits and sustenance of the states in the mid-west.  As the nation quickly expands into the western half of the continent, the first domestic animals to follow in large numbers are the pigs. Without these daring creatures this new nation would have hardly made it past the Appalachian Mountains. This new nation is America.

Pigs are not at all considered noble, but without them America’s growth would have been a slow, drawn out process rather than a sudden expansion. Why were these early American pigs so crucial to our countries development?  Without pigs, the crossroads of America would have never been created.

The crossroads of America is the area in the mid-west centered around Indiana. Indiana is the point where many major railroad systems connect. However, before the railroad was built, Indiana served a much bigger purpose. When Indiana was officially made a state (in 1816) it, and other states in the mid-west, served as a midpoint between the east and the west. Very little was known about the land west of Indiana and almost nobody had ever ventured past the Mississippi River. In the early 1800’s Indiana marked the western edge of the map.

When pioneers started settling Indiana in the early 1800’s they were faced with the same problem pioneers of all states were faced with: what kind of livestock to bring. Pigs were the obvious choice.  Pigs, of all things, were the first domestic livestock in Indiana.

One may be wondering, “why pigs?”  Pigs were suited in many ways to pioneer life.  Pigs are very hardy, they are tough, capable, and can handle many harsh conditions. This is essential to pioneer animals.  The animals must be able to remain healthy in many environments.  Pigs also produce large litters.  Sows typically have at least a dozen piglets each pregnancy. These large litters allow the pigs to quickly populate an area. Even with these two features, there was one thing about pigs that stood out and made them the choice travel livestock-their diet.

Pigs can eat almost anything. Grass, nuts, roots, insects, and berries (or more often the whole berry bush) are just a few things pigs can be found eating. This diverse diet allowed the pioneers to settle in many different environments and still have healthy pigs.  Not only could the pigs be healthy in many environments but they could feed themselves.  Pigs could be left to forage for food allowing the pioneer to tend to other matters.

Hog growth helped launch early America into the west, and though they are still raised in Indiana today, much has changed. Whereas hogs used to be raised in small groups of twenty or so, they are now raised in large batches of several thousand. The most significant change, however, is how we respect the hog. The farmer of the early 1800’s recognized the pigs natural instinct to “root” through the soil. Pigs, if they are allowed, are often found using their snouts to dig through the soil in search of food. They harnessed this ability and used it to clear large areas of brush so the farmer could plant a crop in this newly created field.  More recently hog farmers, rather than harnessing this ability, have found it nothing more or less than a nuisance. They became frustrated with the hogs tearing through their fields and turning them over to dirt.  Rather than relearning to “aim” the hogs in the right direction they either put rings in their noses or put them on a concrete paddock to keep them from rooting. Over time the latter became more common as it allowed the farmer to eliminate rooting and to raise more hogs on less space.  When the hogs were moved to the concrete enclosures the farmers were forced to limit the hogs diet. They could not provide the wide forage that the hogs were developed to eat as omnivores in the enclosures so they limited the hogs diet to feed specially designed for hogs. Though this feed is designed for hogs there is no reasonable way to provide the whole range of the hog’s diet through a grain base with vitamin supplements added.   This could be compared to humans, another omnivore, eating only grains and a vitamin supplement.  We understand intuitively that we would not be healthy yet we continue to feed our livestock in modern day America this way.  As time went on what used to be the most prized traits of pigs became a hindrance to the farmers.

Here at This Old Farm; however, we try to play to the hog’s instincts. Though we are certainly not moving backwards to the old pioneer farms, we make sure all hogs are able to do what they were meant to do, eat every piece of organic material they can fit in their mouths, and dig. Not only are the hogs happier this way, (I often believe they can smile), but they are better for you. It only makes sense that to be a healthy, happy person you must eat healthy, happy livestock, and that is what we work so hard to provide you with.

Written by Conner Smith, son of Erick and Jessica Smith

To purchase pork raised as it once was, call (765) 324-2161.  On Friday, 23 hogs will come in from the farm where they have been working to eliminate all of the fescue on the farm as they consume the entire grass plant including root.  Fescue is a lower quality but prolific grass.  Our front fields may look muddy now but next year they will be replanted with a nice forage mix that the cows and sheep will enjoy thanks to the help of the roto tilling pigs.  Get your name on one of these hogs today.  The grain mix, good green grass, and all the leftover milk they desire makes for a pork like none other.  Call (765) 324-2161.

Please remember that we offer choice.  We support many Indiana family farms.  Every package is marked with the name of who raised that product for you so that we can tell you just how it was raised.  Ask about the farmer on your package so we can share their story with you.

Grass-fed beef this week? on January 21st, 2012

We will be cutting fresh Grass-fed Beef this week.  Now is the time to place your order for a 1/4 or a half a beef.

A quarter of a beef has a hanging weight of roughly 150 lbs.  We charge $4.25/lb ($3.50 for the beef and $.75 for the processing.)  Your total cost will be right around $700.  A quarter beef will yield the following cuts….

2-Arm roasts, 1 brisket, 5 chuck roasts, 6 rib eyes, 4 round steaks, 1 rump roast, 2 short ribs, 4 sirloin steaks, 2 sirloin tip roasts, 1 swiss steak, 2 stew meat, 7 t-bone steaks, 40 lbs of ground beef

We can grind anything you do not want.  We will take the time to walk you through the cutting instructions so we get exactly what you want.

Is a quarter too much?  We are happy to introduce you to grass-fed beef with a smaller order.  Call today at (765) 324-2161 to get information on our smaller packages or come on in for just a few packages of ground beef at a time.  Our freezers are packed with Indiana’s best pastured meats.  We love to see you!

Horticulture Congress Update on January 21st, 2012

Wow, what a week.  Conferences can be so much fun but they sure leave me short on time.  I was thrilled to have the opportunity to reconnect with other farm acquaintances and meet new faces involved in growing our food supply.  The Horticulture Congress has done a good job of pulling people from all walks of life interested in growing and those that supply growers with needed inputs.  We set up a booth for three days this week to get connected with others in the industry.  I remember the very first year I attended.  There was one workshop on organic agriculture. This year there was a series of workshops on organic agriculture.  Our numbers are growing.  I also had the opportunity to talk with many conventional growers.  I tread lightly as I mention our interest in supporting chemical free agriculture.  Instead of trying to convince someone to change their whole farm operation, I typically offer the opportunity to have a market if they wanted to try just one or two crops of chemical free produce.  I love being able to offer that connection between our fans already sold on purchasing chemical free produce and a farmer trying to be creative in finding a way to make a living farming.  I am able to encourage a transition to a more sustainable system of agriculture but gently.  To many the mere mention of the word “organic” builds a quick barrier wall.  It is my job to break that barrier down and let them know that I understand both sides of the fence.  I understand the push in America to grow food as inexpensively as possible.  I understand how difficult it is to grow organically.  I also understand those that want a natural product and will pay what is necessary to get that product.  Many don’t realize that our produce distribution has grown to be 30% of our total volume.  We are out looking for farms of all kinds to continue growing Indiana’s ability to feed our own communities.  Right now is crop planning season.  We are hard at work talking with growers about the coming year and what produce crops they are interested in growing.  Please spread the word to any grower that might be interested in having help marketing there products.  We would love to talk with them just as we had the opportunity to talk to so many while at the Horticulture Congress meeting in Indianapolis.