February 6th – February 11th

The buck and a ram in the bachelor pen

This was another week that fit our usual winter pattern, with our student farmers splitting their time between classes inside, and time out at the firewood landing. Business planning, garden planning, and crop planning continued, we looked at the livestock budgets for the last few years, and on Friday afternoon, the students presented their work on an electric fencing assignment. The work at the landing transitioned from producing short wood stove length firewood to the longer wood boiler material, which mostly means that hand splitting is over, and the hydraulic splitters are now the most critical component of the work. We have found that the longer boiler length pieces are just too long to split effectively by hand, but with two splitters going full time, we can get through the work. We had a nice little snow storm during the day Wednesday, and the visiting seventh and eighth graders from the Mission Hill School got on the bus early Wednesday morning to head back into Boston before the roads got really bad. Their classmates were scheduled to come out to spend the rest of the week with us, but they canceled, and the farm was quiet to end the week. These were the first students back on the farm since early December, and it was really wonderful to see and hear them re-enliven the place, fill the bunkhouse, and get some wonderful work done on the farm. The seventh and eighth graders from Mission Hill have been coming out to the farm

The sheep shed has worked well in these tough conditions. 

every school year since kindergarten, they know this place intimately, and their return is like having family for a visit. Theirs was a fantastic group to restart this year of programming at The Farm School.

On Monday, our student farmers met with the veterinarian, Dr. Mark Ledoux, and castrated last summer’s bull calves in the beef herd. This is an annual course of action here at the farm, and we wait until the ground is frozen and the weather is cold to make sure that our animals will not face any mud or insect pressure after the procedure. Dr. Ledoux teaches the students three different approaches to castration, usually starting with a surgical technique that gives everyone the chance to see the internal workings of the organ so that they have a clear understanding of how the other two techniques will work. We move on to banding, the application of a strong rubber band around the top of the scrotum to stop blood flow and kill the testicles below, and then try the Burdizzo, a device similar to a pair of pliers which, when used properly, breaks the blood vessels to the testicles without cutting the skin. There were ten calves to treat from last year’s calving season, though two were heifers and did not need castration, so there was plenty of work to go around. Every calf also got their two vaccine injections, protection against most respiratory infections and another to prevent most clostridium based infections. All of the castration work was done under general sedation, and the calf that was surgically castrated also got a local anesthesia. This makes the work environment much safer for our students, makes the work a bit easier for everyone, and prevents the calves from feeling the brunt of their discomfort. Despite the sedation, Dr. Ledoux also teaches our students several useful rope restraint techniques to immobilize the animal and make the work safer and easier. These calves are three hundred pounds or more by this point, and quite powerful, and it is vital that we do everything that we can to keep the animals and the farmers safe. One drawback of using sedation is that we cannot do this work with temperatures below ten degrees for

The ground in every animal enclosure has turned to ice.

fear that the sedated animals will lie out still and immobilized for too long on the cold ground. Sedation also requires that we position and support the calves properly after their procedure since a ruminant animal needs the ability to almost constantly burp and release the digestive gasses being generated in their rumens. The gas can end up trapped at the top of their stomachs if they lie out flat, and the pressure that builds up can dangerously impede their breathing. We make sure that they end up lying on their briskets with their heads up as much as is possible, and check them regularly to make sure everyone stays upright and is back on their feet as soon as they can be. The whole operation went very smoothly this year, the calves are recovering quite well, and I don’t think that the students were too shocked by the work.


January 29th – February 5th

New front doors on the greenhouse

This winter’s firewood yard cranked up into full production this week, and with our whole community on the sight for a few hours on Wednesday morning, wagonloads of split firewood have started rolling out for delivery all over the ridge. We usually start the season making the shorter fourteen or sixteen-inch home wood stove length cords, before moving on to the longer thirty-six inch pieces for the outdoor wood burning furnaces. The shorter fire wood is easily hand split with a maul, so we had an impressive army of farmers swinging mauls Wednesday, turning large rounds into fine split firewood ready to stack and dry until next winter. This year’s cut has been marked out along the eastern edge of the long thin beef pasture that we call the Runway, and the student farmers have been able to drop the trees into the open space of the pasture. We’ve found, after several years of training new loggers, that our students, and the whole process, really benefit from the simplicity of dropping and processing trees in more open space than inside the forest would allow. This location is also giving us the added benefit of expanding the pasture a bit, and since we have had to remove the high-tensile fence at the edge of the pasture to cut the trees, we’re planning to move the fence deeper into the woods to give the cows an expanded space for shade. We have also stepped up our scheduling and tracking for the tree felling and bucking part of the program this year, trying to make sure that every student gets multiple

No more ducks, so we’re dismantling their fortress. 

opportunities to cut down trees with one-on-one instructor guidance, and to follow that up with extended work bucking up their trees with staff support. We have found, over the years, that students can begin to self-select away from the more nerve-racking work of dropping trees and bucking them up, and we want to ensure that everyone gets a good hold on these skills.

The student farmers had more great classes this week as well, continuing their crop planning series of workshops, their business planning classes, more fiber arts work, and another in the garden planning series. As usual, we do our best to mix plenty of work out on the farm in between all of these classes to give everyone the chance to stay in shape, and to have some time to digest all that they’ve learned.

A look down the milking line, with everyone relaxing inside

The Program for Visiting Schools starts again on the 5th, so we spent this past week meeting, planning and getting everything ready for kids to be back on the farm. We did our annual review of the daily schedule, going through the details of every part, making sure each one is serving the kids and their experience as well as it possibly can, and adapting things accordingly. This has been a really fruitful and valuable process for us over the years, keeping the program vital and fresh, renewing its connection to our mission, and giving every farmer a voice in crafting the environment they’re working in. We didn’t make any huge changes this year, but did develop a new alternative schedule to use when the kids end up arriving late. We also spent time this week preparing our four major work areas, getting the bunkhouse all setup for kids to move back in, and whipping the whole place into shape in general.