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March is Frost Seeding Time!
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Spring may seem far away as winter winds and snows blow, but start planning now for pasture improvement. March is a great time of the year to add some legumes into your pastures or hayfields. It is a way to improve pastures without losing a production year. Added legumes will boost production and fill in…
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Bale Grazing: Feed the Cattle, Feed the Pasture
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At Angus Glen Farm, the two areas where we’ve made the greatest gains in winter feeding efficiency in recent years are by reducing human and mechanical energy inputs (my time and tractor time). Several years ago we transitioned to outwintering and “bale grazing”. This strategy can be used in different ways on different farms, but…
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I Love My Pasture!
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This article was one of four winning entries in a writing contest sponsored by the New York State Grazing Lands Conservation Initiative (GLCI). GLCI is led by a Steering Committee of farmers and agricultural professionals to promote the wise use of private grazing lands, and is funded by the USDA-Natural Resources Conservation Service. James and…
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The “Perfect” Sheep Pasture
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“The perfect is the enemy of the good.” Voltaire In a sheep farming operation that relies on grazing alone without feeding any grain, the pasture is of utmost importance. If the demand is such that the lambs should be finished in a time as short as possible, the pressure is high. I am in that…
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Whole Farm Nutrient Analysis: The Casey Farm
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Bill and Joanne Casey of Apulia Station, NY own a 60 cow organic, grass based dairy farm. Management intensive grazing is essential to feeding the herd. Pastures, which are both grazed and mechanically harvested as baleage, only receive manure deposited by the cows. The Caseys also compost manure and spread it in the fall on…
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Pasture Bloat in Sheep
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For a sustainable grazing system, one should have legumes in the pasture. Legumes have the capability of fixating nitrogen from the air and thus reduce or even eliminate the need for nitrogen fertilizer. To accomplish this, the pasture must contain at least 30 percent of legumes. I prefer 50 and up to 70 percent…
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