Farming & Food
Grass provides the perfect diet for cattle and sheep. It is all they need to produce nutritious, healthy meat for people to cook and eat.
But grass can be tricky to manage. Its one aim in life is to grow, produce a seed head and then die. Only skilled grassland farmers can manage it to produce high quality animal food throughout the year – grazed out in the fields or given as conserved winter-feed, either dried as hay or pickled as silage.
The people I write about in these blogs are some of the best and most innovative farmers and chefs in the world. They look after their soils, their land and their animals and take great care to source and prepare the best meat possible. We should be proud of them all.
According to Promar’s Paul Henderson in the September issue of Cow Management magazine, dairy farmers keeping sheep on cow grazing over the winter should say goodbye to them no later than February 1st – or sooner on units where turnout is early.
Red clover can contribute 150 to 200 kg of nitrogen/ha or more, according to speakers at a recent British Grassland Society forage legume day in Shropshire.
Imagine my excitement when I came across this cafe whilst walking the streets of the capital recently – just around the corner from the Tower of London!
Apparently earthquake damage can be clearly seen around the yard at Lincoln University Dairy Farm, in South Island, New Zealand.
Mary Quicke’s Diary is always a satisfying read, as much as eating her award winning cheeses!
Monthly updates on what is happening in Devon, inform her customers about life on the farm in easy-to-understand, often evocative language.