November 11th – November 18th

We had an early winter snow storm Thursday night, and the shovels (some usually used to clean up after the cows) came out for their first use of the season. 

This has been a busy week, and with turkey processing on the farm Sunday morning, I don’t have much time to write. It seems that winter arrived here at The Farm School this week with cold temperatures and snow putting all of our winter systems to the test. The really cold weather started Wednesday and Thursday, with temperatures down in the teens freezing hoses, mud and water troughs. Thursday night into Friday morning we got four or five inches of snow on the frozen ground, and the landscape took on that classic New England winter look. We were not quite ready for this sudden step into winter, and some of our setups for livestock needed a bit of reworking to resume functioning in these freezing conditions. Heaters have been put into most of the livestock water troughs, all the laying hens are in winter quarters with lights, and we are working to get comfortable with the new winter chore situation. We raced the cold weather to get cement poured out behind the dairy barn to hold up four new fence posts and gates that had to be put right on top of the bedrock out there, and now the dairy cows are eating round bales in their new

Sun rise Sunday morning, presage of the work of Turkey day. 

winter yard and using the new access road. We had to change the cow’s route to the old sheep pasture to keep them away from the new Flat Field East veggie fields, and this new setup seems like it is going to work well. We to dig a trench and lay a new electrical conduit to bring power from the Bunkhouse to the outdoor wood furnace before the ground froze this week, finishing that work at dusk on Thursday night just before the snow started. We loaded twenty lambs off for processing Wednesday morning, and now with the turkeys done, we are just about finished with our livestock processing for the year. There are two pigs in the barn yard fattening up for a butchering class, and that’s it until next year.


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