Dn'D Farms

Setting the Record Straight!

2012-02-07T20:18:00.000-08:00

People are afraid of the unknown. If customers come up to us at the farmers markets and makes a big deal about us not being "certified" organic or our husbandry practices we like to ask them why they feel this way. Most chances then not they can not give us a straight answer. They have no idea why they think hormones are bad, or feeding corn is bad, they just know.
Our job is to educate the general consumer. We need to take away the fears of the unknown that the media and certain groups have put into peoples minds.
I will try my best to post more information on this blog and facebook page. As hard as it it sometimes for me to talk to people I don't know while at the farmers markets I am making an extra point to keep telling the "correct" story on modern production agriculture.
Everything that lives has hormones!

There is no greater myth associated with food then that of hormone use in livestock.
While we don't use hormones that larger operations use, we don't condone the use of them. We just feel that as small as we are, we don't feel it is worth the added expense. But the dairy we work at uses rbST and hormone based shots to help bring the cows into heat to bred.
Here is an interesting fact that I learned this past weekend while attending the PA Farm Bureau Young Farmers and Ranchers Conference.
A 3oz. serving of beef from an animal that has never been given estrogen based hormones contains 1.39 nanograms of estrogen compared with 1.89 ng of estrogen in the same amount of conventionally produced beef that has had 2 doses of estrogen based hormones. The difference is so insignificant and yet there are consumers willing to pay double just to get "hormone free" meat.
Have you had a salad lately?
Plant based hormones are so much higher then beef and milk and yet no one seams concerned over that. Remember that fact about conventional beef having 1.89 ng of estrogen?

4 oz. of raw cabbage has 2,700 ng of estrogen.
Here are some more comparisons:

4oz. raw peas: 454 ng of estrogen
3oz. of soybean oil: 168,000 ng of estrogen
3.5oz. of soy protein concentrate: 102,000 ng of estrogen
Average soy latte (one cup of soy milk): 30,000 ng of estrogen
That 1.89 ng. in a serving of good healthy beef doesn't sound so bad afterall.

I mentioned that at the dairy we use rbST on our dairy cows. This technology gives us the opportunity to produce more milk with less cows. Less cows means less feed and less manure.
rbST get a lot of slack about how bad it is for you, yet most of the general public doesn't even know what it is. Here are some fact that will help to clear up some questions you might have.
3oz. of milk given rbST: 11ng of estrogen
3oz. of milk from non-treated rbST cow ***11ng. of estrogen*** REALLY!?
What is Recombinant Bovine Somatotropin (rbST)?
• Bovine Somatotropin (bST) is a protein molecule produced naturally by the cow and is essential for a cow to coordinate nutrient use and convert feed into milk.
• Cows with higher levels of bST are able to produce more milk.
• The same technology used to develop insulin for diabetes was utilized to develop and manufacture rbST so cows could be supplemented with bST to improve milk production.
• Manufactured rbST is the most researched animal product ever approved by the Food and Drug Administration (FDA).
• Since rbST was introduced in the early 1990s, hundreds of millions of units have been sold in the U.S. alone for use on millions of cows by tens of thousands of dairy farmers.
Is rbST safe for consumers?
• Yes, absolutely! Proteins such as rbST are made up of amino acids – the same amino acids found naturally in eggs, fruits, vegetables and other foods.
• bST’s activity is species limited. It is active in cows but has absolutely no effect in humans. This was demonstrated in the 1950s when bST was used in a failed attempt to treat childhood dwarfism. There was no impact on health at all.
• rbST cannot be distinguished from the cow’s own bST. All milk contains the same minute amounts of bST, including organic products or those labeled as rbST free.When milk is consumed, bST and rbST are digested just like any other food protein.
• All U.S. dairy products meet strict safety requirements, set by the FDA and U.S. Department of Agriculture (USDA) –making them some of the safest foods available.
What does rbST do for consumers?
• rbST reduces the price of milk!! It makes milk production more efficient and, when food production is more efficient, food is more abundant and less costly.
• rbST is one of many agricultural production tools and technologies which enhance the quality, abundance and affordability of food – just like artificial insemination (AI) or hybrid seed corn.
• rbST helps to conserve natural resources and reduce environmental impact.
What are the benefits of rbST to the environment?
• rbST leaves a smaller carbon footprint on the environment.
• rbST has beneficial effects on utilization of resources and on the environment because the same quantity of milk can be produced with fewer cows.
• Fewer cows per gallon of milk, means less use of water, feed, land and fuel, and less production of manure.
How do dairy producers benefit from rbST?
• The technology is size neutral, therefore equally effective in both small and large dairy herds that utilize good management practices. Cows remain healthy and productive.
• Today, dairy farmers are paying much higher feed costs and rbST helps producers reduce the impact of these higher feed prices on their farm operations.
• Milk production efficiency (the ratio of milk produced to feed consumed) and especially, profits are increased as cows produce more milk.
• An example – the University of Illinois conducted a study to evaluate the impact of removing rbST from the University’s ~200 cow dairy herd. Using typical milk prices and feed, labor and rbST costs, they concluded the economic loss of stopping rbST would be dramatic – ranging from $20,000 to $60,000 less INCOME annually.

So there you have it. I hope you take this knowledge and help spread the word.

I got some of the facts I have in this post from Trent Loos. He was the speaker at the conference I was at this past weekend. He has a great voice in agriculture. To learn more about Trent visit http://www.facesofag.com/

We're Moving!

2011-05-13T09:57:00.000-07:00

We are thrilled to be moving to a much bigger farm. After the excitement of moving died down the reality finally set it. Farmers markets are starting in a week, new feeders, pens and fence needs built at the new place, plus getting all house, barn and animals moved in as quick and organized possible.
For any of our regular market customers we ask that you just have patients this year. There may be mornings that we are late (for our regular customers you know this will be nothing new), or not pack as heavy as normal.
We are asking that as many people email what you would like by Wednesday of the market week just to ensure that I bring what you want.
On top of all this craziness, Derrick got a new job where he works about 60 hours a week at. I got spoiled last year by all his help.
For the start of markets I will have mainly meats. As the weeks progress I will have the soaps and lotions back in stock.
We will have things set up at the new place where customers can come and pick up orders if they wish. We are hoping to have a freezer set up as a self serve freezer as well.
Once things are set up customers are more then happy to stop by. We would be happy to have you.
With everything that has been going on I have gotten behind on blog posts. I am hoping to get some more stuff posted soon.

Breakfast Burritos

2011-03-30T16:15:00.000-07:00

Derrick has recently gotten a new job that is basically is about 60 hours a week. In the past he would be happy with just a pack of crackers or something light for lunch to get him through until dinner. With much longer days a pack of crackers just doesn't cut it anymore. I hated the thought of all the extra expense with just needing him to pack something for lunch. So, I got a little creative.
These are breakfast burritos that I made in bulk and froze. You can customize these with whatever you like. I put chopped potatoes, sausage, egg and cheese in these.
I was feeling lazy and used bought tortillas instead of making them from scratch. If you have enough ambition to make your own you can save even more money. I didn't have time to drive to Sam's club so I ended up buying most of the items needed from Weis Markets. Buying at a place like Sam's or other box stores would be more cost effective.
Here is the breakdown of the costs.
Tortillas: $1.65/pack X2
Eggs: $2.50/dozen
Sausage: $3.20/pound X2
Potatoes: .50 (I only used about 6 so this is a guess)
Cheese: $3.00/pound
Total Costs: $15.70
I got a total of 16 at a cost of $.98 a piece.
I used the big tortilla size and filled these as full as I could. If these would be for kids you can use the smaller size tortillas or just not fill these as full and then you would get more for your money.

I started out by frying the chopped potatoes in one pan and the 2 pounds of sausage in another. After both are cooked combine them and add in 12 eggs and some shredded cheese. Make sure the eggs are cooked. I have a very large 15" cast iron pan that I did this in, but the next time I do this I think I will do this in 2 smaller pans so it would be easier to get the eggs cooked. Add in some cheese and anything else you would want. I added some salsa in with everything.

Let the mixture cool a little. If it is to hot you will get the tortillas to warm and they will rip on you. Make sure your tortillas are warmed slightly or at least room temperature. If they are cold they will break when you roll them.
Spoon however much you want in the tortillas and add some cheese on top. I put a spoon of salsa on the mixture before I rolled them.

When rolling them, I found that if you roll the sides in and then start rolling from the end it helps to keep everything in. Wrap in plastic wrap and put in a baggie and freeze.
They are so nice to have on hand.

Are you jumping on the bandwagon?

2011-03-20T19:16:00.000-07:00

I was trying to hunt down an inspiring Meat on Mondays video or article, but apparently there aren't any to be found. Instead, I found tons of Meatless Monday campaign videos.
We have all heard the rumors of Meatless Mondays but the national craze seems to be gaining momentum. Oprah’s Harpo Studios will be offering Meatless Monday meal and Oprah has encouraged her audiences to go meatless… on Mondays. Oprah’s cohort Michael Pollan also supports the movement as a way to cut back meat for personal and planetary health.

“Harpo Productions, which produces The Oprah Winfrey Show, has decided to embrace Meatless Mondays at the Harpo Cafe. ‘You have to decide what’s right for you and for your family,’ says Oprah. ‘Half the battle is just being aware of where your food comes from and how it makes you feel,” states a quote on Mother Nature Network.
I can say that a good Porterhouse steak makes me feel really happy. I know were it comes from and that it was processed in a USDA processing facility. I know that it was raised in a humane way spending his day in the pastures with grass under his feet and sun on his face.
So what is the point of Meatless Mondays anyways, besides participating in the growing trend of hurting producers locally and nationally?
This comes straight from meatlessmondays.com:

Health Benefits

LIMIT CANCER RISK: Hundreds of studies suggest that diets high in fruits and vegetables may reduce cancer risk. Both red and processed meat consumption are associated with colon cancer.

There is no need to cut out meat to increase the amount of fruits and vegetables you eat. Why not just have both? I am not saying that cancer is not a serious problem but cutting back on meat is not the answer. The best we can do is eat healthy a healthy diet and exercise regular.

REDUCE HEART DISEASE: Recent data from a Harvard University study found that replacing saturated fat-rich foods (for example, meat and full fat dairy) with foods that are rich in polyunsaturated fat (for example, vegetable oils, nuts and seeds) reduces the risk of heart disease by 19%

FIGHT DIABETES: Research suggests that higher consumption of red and processed meat increase the risk of type 2 diabetes.
CURB OBESITY: People on low-meat or vegetarian diets have significantly lower body weights and body mass indices. A recent study from Imperial College London also found that reducing overall meat consumption can prevent long-term weight gain.
LIVE LONGER: Red and processed meat consumption is associated with modest increases in total mortality, cancer mortality and cardiovascular disease mortality.
IMPROVE YOUR DIET. Consuming beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat.

Do people realize that maybe it is the portion size that might be packing on those extra pounds and not the meat itself? Have you ever seen a 3oz. steak at a restaurant? Did you know that a serving of beef is 3.5oz. and not 8, 12, or even 16oz. This about that the next time you order your 12oz. prime rib and realize that you are eating 3 times the serving size.

Environmental Benefits

REDUCE YOUR CARBON FOOTPRINT. The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound.

Is the solution not to hydrate our cattle? Producers are taking measures to limit their water usage by 7.5 percent. Regardless, I think that in comparison to other water usage levels this number is minimal. Leaking toilets are even more of a culprit. It is estimated a leaking toilet can used as much as 90,000 gallons of water in a month.
Farmers have doubled the food supply on 25% less acreage.
My thoughts...
Eat meat. It gives you lots of good nutrients and protein. Don't jump on the "Meatless Monday" bandwagon without doing the research for yourself and coming to your own conclusion. If you are not eating meat because you are unsure of how the animal was raised or treated, buy local and talk to the farmer that raises the animals. They might even invite you to their farm for you to witness for yourself that the animals are raised in a humane and clean way.

Happy Meat on Monday Day!

2011-03-20T18:33:00.000-07:00

Here is the article in the National Agricultural Communicators of Tomorrow newsletter about Meat on Mondays:
University of Arkansas ACT Promotes Meat on Mondays written by Megan Crudup, University of Arkansas ACT
The University of Arkansas’ Block and Bridle and Agricultural Communicators of Tomorrow clubs have teamed up to educate students on campus about the importance of beef as part of a healthy diet. With the support of the Arkansas Beef Checkoff and several other sponsors, the clubs have started a college-wide event called “Meat on Mondays.”
“We wanted to counteract the “Meatless Mondays” campaign, but still shed a positive light on the Beef Industry,” said Crystal Ahrens, Block and Bridle president. “We wanted to educate students around the university about the health benefits of having Beef in your everyday diet.”
Free packets of beef jerky and silly bands in the shape of steers and ZIP (Zinc, Iron and Protein) were passed out in various locations around campus as well as at the Arkansas State Fair. The Arkansas Beef Checkoff donated the beef jerky and silly bands for the first wave of handouts.
The Arkansas ACT chapter designed a logo and labels for the packets of beef, as well as orchestrated all media relations. Students worked closely with Jefferson Miller, University of Arkansas agricultural communications professor, to create the promotional materials. Press releases were also sent out to area newspapers and university media outlets.
“This is a great way for our agriculture students to get involved in promoting their industry,” said Miller. “Plus, they can apply their PR skills and their knowledge of meat science and human nutrition along the way.”

Happy Ag Day!

2011-03-15T12:33:00.000-07:00

Happy National Ag Day!

Did you know American Farmers and Ranchers make up only 2% of the population? The average American farmer produces enough food to feed 144 people each year! This day celebrates the contributions of American Farmers and Ranchers to provide safe, quality and affordable food for tables around the world. Their work to produce meat, vegetable, dairy, fuel and fiber products influences our daily lives. These farmers and ranchers work hard to provide for their crops and livestock using technology and an invested knowledge of their production methods.
The American populations is almost 3 generations removed from agriculture and it has become increasingly hard for the American public to fathom where their food comes from. The days of going out to the barn and selecting the chicken to be used for dinner are long gone. The general consumer fails to realize the important connection between farm and food.
We get a lot of crazy question and comments while we are at the farmers markets. Especially while doing markets in urban communities where most of the population most likely has never seen a cow or any such animal in person. We started raising and markets chicken a couple years ago. We had a customer that wanted to place an order for some chicken. After explaining to her that we process the birds in the early morning to ensure that we are bring the freshest birds possible she then stated that she didn't want to be responsible for us having to kill a chicken and that she would just go to the grocery store. REALLY!? Is there really people out there that think that some how the grocery store magically makes everything they sell. It's hard for me to fathom how some peoples mind works. I knew someone who would only buy eggs from the grocery store because they didn't have to think about where they came from as opposed to going to the farm and buying eggs when she could see the chickens.
Have we really gotten to the point to where the general public fails to realize that without America's agriculture the grocery store shelves would be bare?

This winning essay says it best!

National Ag Day Essay Contest Winners

Congratulations to our 2011 Winners!

Ag Day Written Essay Winner
Nora Faris
Concordia, Missouri
Essay
Their faces peer out at me from the glossy cover of a magazine, the bold headline touting them as “America’s Most Valuable People”. Among their ranks are political pundits, ingenious inventors, humble humanitarians, and a host of other charismatic characters. Their varied accomplishments reflect a time-tested tradition of hard work and good ol’ American ingenuity, but their lofty title as our country’s “most valuable” citizens makes me wonder. Would Americans perish from “technological withdrawal” if Steve Jobs discontinued the iPad? No. Would a national crisis ensue if Lady GaGa retired from performing? I don’t think so. If Mark Zuckerberg terminated Facebook, would the world as we know it cease to exist? I think not.
Then it occurs to me: America’s “Most Valuable People” aren’t found on magazine covers. Rather, they are found in farm fields, feed stores, and livestock barns. They are American farmers, a group whose labors, although largely unrecognized, are vital to the lives of all U.S. citizens – or at least the ones that eat.
In this modern age of supermarkets and 24-hour fast food restaurants, it has become increasingly hard for the American public to fathom where their food comes from. Long gone are the days when a chicken dinner meant selecting a bird from the henhouse. Today’s consumer, faced with an endless array of choices, selects their poultry with little knowledge of its origin, unaware of the work that went into producing and dispatching the bird. They fail to realize the vital connection between farm and food, between production and consumption. Little do they realize that without our nation’s strong agricultural infrastructure of farmers, their grocery store shelves would be bare.
As America’s population continues to grow, a farmer’s job is to keep up with the escalating demand for food. They will have to play multiple roles in their quest to provide nutritious, affordable products for more than 300 million Americans. Farmers will become inventors, developing devices that will improve crop yields and abolish dated farming practices. They will become delegates for agriculture, lobbying for the advancement of farming in their legislatures. Most importantly, farmers will become naturalists, determining the best solutions for responsible soil, water, and resource management.
Although it’s unlikely that a soybean farmer from Kansas will ever steal Kim Kardashian’s VIP publicity, their true importance to their fellow citizens cannot be denied. American farmers’ dedication to maintaining an unrivaled level of food security makes them our nation’s “Most Valuable People”, even if they drive a Case instead of a Cadillac.

Lemon Loaves

2011-03-10T11:31:00.000-08:00

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
lemon zest from 4 large lemons
1/4 cup lemon juice
3/4 cup sour milk (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)

Lemon Syrup

1/2 sugar
1/2 cup lemon juice

Lemon Glaze

2 cups powdered sugar
the remaining lemon juice and enough water to make a thin glaze

Preheat oven to 350 F and spray two 7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.
Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
Add the eggs one at a time, beating until combined and then the lemon zest.
Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.
Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.
When the toothpick comes out clean of the lemon loaf. Put the pan on a rack to cool for 10 minutes and then remove from pan.
Brush the syrup over all the sides of the loaves until all the syrup has been used up.
Allow to cool completely and make the glaze while you are waiting.
Drizzle the glaze over the loaves and allow it to set.
Serve with a nice cup of tea. . lemon slices and a small pot of honey.

Welcome

2011-03-08T09:34:00.000-08:00

It has been very busy here the last month. Kidding and lambing season has begun here at the farm. It seemed like for a while every time we would go to the barn there was another set of twins on the ground. So far all has gone well. We still have a few does that have yet to kid.
For the most part they are all boer goats (the meat breed). We have a handful of dairy goats and a few sheep. We are planning on keeping the does that are born from this year to increase the herd size to kid next season.
This is my favorite time of the year on the farm. It is a sign that spring is coming. As soon as the first kid or lamb hits the ground you can almost smell the spring flowers.
Of course Mother Nature has different plans sometimes. Kids may have been born on a nice sunny 50 degree day and then the next it will be 30 degrees and snowing. I always feel bad for the poor little ones that have to go through such changes. We do all we can to protect them from the harsh weather. Nothing we can do is ever as good as the natural instincts of a good mom. It can be cold and blustery and we will go to the barn expecting all the little one to be cold and shivering. To our surprise they are all nestled and snuggling up tight in the comfort of their mothers.
I will try and do a good job with posting on a regular basis. This is something I have been wanting to do for sometime now. We are getting into the busy season with markets and such but I will try my best.
We are placing our first order for chicks this week so we will have fresh chicken back in stock in another 2 months.
We have plenty of CSA shares available. If interested email us or go to the website for more information.
Our market schedule for this year will be
Whole Foods in Pittsburgh, last Wednesday of every month
Downtown Johnstown, every Friday 9-2
Westmont Presbyterian, every Saturday 9-1
Markets will start the end of May and run through October.
We are looking forward to seeing all of our regular customers from last season and getting to know many more of you.