BREEZY HILL FARM WEEKLY UPDATE

• Tonight may be the night for Novelty, the Guernsey milk cow, to have her calf. 
• We had a nice snow, just didn't need the wind. I got my oats planted late due to the dry ground and now with a 5 inch blanket of snow they will sprout and it will be solid green in a couple of weeks.
• Solar project is complete, just need the electric company to install the new meter that measures what we use AND measures what we will generate.
• We bought  25 silver laced wyandotte pullets yesterday (future egg layers). 
• Remember, the national stockdog trials are May 2-5 in Leeton, Mo.
• My last UPDATE I had incorrect information.  The dates and times for the KC Food Circle Expo's are Saturday, March 30th, 9-2, Shawnee Mission Civic Center and Saturday, April 6th, 9:30-2:30, Penn Valley.
  Thank you!
  Cary
• For those that watched Allan Savory's presentation can observe the same effects here.  When driving on country roads you will see many fields that have no vegetation, bare corn and bean fields.  There are no fences anymore, so livestock can not glean and fertilize the soil.  Most fields have become just dirt as most microbial life has been killed by chemicals.  If you see a "pasture" with no fence it means it is being "hayed".  Removing hay is the fastest way to demineralize the ground, you are taking the entire plant not just the seeds (corn kernals, beans).  The longer this occurs the more broomsedge will appear.  Broomsedge is that grass that is rusty brown.   Some fields nearby are almost totally covered with it.  If you ask, most will say it is an indication of low fertility.  My neighbors pour on NPK (their answer for fertility} and the broomsedge grows even morei.  The solution is livestock which deposit their fertility,complete with microbes.  I had that problem on a small acreage that I hayed.  As soon as I fenced it and allowed cows to graze it the broomsedge disappeared.
• I am including another Allan Savory presentation he gave at Tufts University.  It is longer and has much more information regarding desertification.  Another Savory lecture  http://fletcher.tufts.edu/CIERP/News/more/Allan-Savory-Fletcher-Jan2013
  
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• Find a local farm and support it.  http://articles.mercola.com/sites/articles/archive/2013/02/23/sustainable-agriculture-system.aspx?e_cid=20130223_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_campaign=20130223

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  Looks like the store milk may get an “upgrade”.  Stay tuned as the FDA may allow sweetners in milk.  Milk consumption is way down and  to solve that problem, perhaps we should add sugar. That works with most of the other processed foods. We add molasses to cattle feed so they will eat the other “stuff” that is added to their feed.  http://www.naturalhealth365.com/food_news/520_milk.html

   

  
  
  
  

THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias (aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

                      BREEZY HILL FARM WEEKLY UPDATE

• We had our corned beef and cabbage for dinner and the head of cabbage was large enough to make another batch of kraut. 
• We had a nice rain today.  I was able to get my oats and lespedesa and clover sowed.  I had put off planting the oats as it was too dry and with the recent rain the ground was too wet.  So, I had to let it dry and was able to time it just right.  Plenty of moisture and now the seeds will sprout.
• Novelty is due on Mar 22.  That means the milk supply will go up about a week later.  And Sweetpea is due Apr 22.  Grass should be growing great by then.
• There will be some ground beef in the next two or three weeks.  If you are interested let me know and I will start a list.  We have a ten pound minimum.  The price will be somewhere around the last price $4.70.  Remember the Nature's Pantry prices!!
• We have plenty of eggs as the hens have kicked it into high gear.
• The fryers (chickens) are about two weeks old.  Those wanting fryers need to email Virgina Toole, raetdy@aol.com.  She is totally in charge of the chickens now.  If you have emailed me regarding chickens you need to email Virginia.  Decide what you need for the year and get them in your freezer.  We can't forecast the weather and if you remember last year we had several people that did not get their requested birds.
• The KC Food Circle expos will be Mar 31 at Shawnee, KS and Apr 6 at Penn Valley.  They run from 9am to 2 pm.  Visit their website for details, www.kcfoodcircle.org.  This will  be the first year in many that we will not have a table.  Milking and chores and trying to get there and be set up by nine is too much.  We have waiting lists now for milk and meat.  If you can go, be sure to support them.  They are an excellent source for locally grown foods.
• Put this date on you calendar, May 2-5.  The National Cattledog Finals will be held in Leeton, Mo.  Leeton is about 15 miles southeast of Warrensburg.  You will be able to see the best border collies and other breeds in the US work cattle.  There is no charge and would make a nice afternoon outing.
  
  

  We’re not the healthiest, http://www.naturalnews.com/039143_healthcare_spending_USA_life_expectancy.html

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  Insanity, Insanity??       http://www.naturalnews.com/039161_Kickstart_PepsiCo_caffeine.html 

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  Find a local farm and support it.  http://articles.mercola.com/sites/articles/archive/2013/02/23/sustainable-agriculture-system.aspx?e_cid=20130223_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_campaign=20130223

THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias (aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

                      BREEZY HILL FARM WEEKLY UPDATE

• Beef for this year (2013) is just about sold out.   I have not sent out any contracts yet, so I don't have any reserved yet.  As is usually the case, some will have changed their mind or have found another source, or moved out of the area, or something.  So, send your request, but it will be iffy.  We haven't been out shopping lately due to the snow and cold.  We went to Nature's Pantry yesterday and were surprised to find they had changed sources for their beef.  Their prices for grassfinished, organic ground beef was $8 per lb.from one source and $10 from the other.  Makes me feel good to be able to sell mine for $4.70.  I have always kept my prices very close to store, commodity beef prices to avoid the challenge of prices too high.  Looks like some are taking advantage of organic label.
• For those of you that took my suggestion and have your pickle-it jar and have not yet started some kraut or other fermentation item, it's time to get started.  Cabbage will be on sale either this week or next for the St Patrick's Day sales.  We have been enjoying ours.  It took 4 weeks to get to the right tartneshs.  Here is the link again,  http://www.pickl-it.com/.
  
       .
• Have had a nice rain and the ponds have started to fill.  What a relief.  Now to deal with the mud for a few days.
• The solar project is just about done.  They will finish the electrical wiring connection this week and then after the utility company inspects and ok's the system, we will be helping generate power for the grid.
• This won't help those not getting this update, but should you not get a future Update it is because it was not deliverable due to a change of email address or whatever else happens.  If you don't get an Update on Sunday, simply go to our website and sign up again with your current email address.
• I am including a video talk by Allan Savory.  I had heard of Allan from reading various grazing articles in magazines, but I had no idea how important his contributions are/were.  As you will see in the video it takes time to correct the damage we are doing to our planet.  After watching the video please don't consider this the total solution to our current malaise.  We are still using up prehistoric energy and it is a finite resource.  We need more solar projects and we need to get the cows out of the feedlots and back onto the grassland.  Stop trying to plant CORN AND SOYBEANS on the rolling hills.  One wonders if anyone in the political sphere ever has time to watch such a resource, but I would guess since Allan is not native to this country they would think what he has discovered is not applicable to our country. 
• 
  

  Article by Shannon Hayes.  It was in Yes, magazine. http://www.yesmagazine.org/blogs/shannon-hayes/instead-trying-feed-world-lets-help-it-feed-itself?utm_source=wkly20130222&utm_medium=email&utm_campaign=titleHayes

  Here is an excellent interview.  I encourage all to read this one.

  Farmer-Philosopher Fred Kirschenmann on Food and the Warming Future

  http://www.yesmagazine.org/planet/farmer-philosopher-fred-kirschenmann-farms-warming-future?utm_source=wkly20130222&utm_medium=email&utm_campaign=
  

• Here is one of the most important lectures you will ever watch.  It may be life changing for our planet.  Allan Savory, http://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change.html

   

  For a bio of  Savory, http://www.ted.com/speakers/allan_savory.html .  Ted.com is an excellent resource.  Try it.

  
  Next week, the FDA is being asked by the milk manufacturers if they can add sweeteners to milk to increase sales!!!

THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias (aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

                      BREEZY HILL FARM

• We are making a Green Pastures order this week.  Let me know what you want.  I have a couple of requests already.
• Jason, that Kombucha is absolutely the greatest.  More of you should get started.  We fed some excess SCOBYS to the chickens today.  Remember, the recipe is posted on our website, and if you want a free SCOBY, bring a gallon jar with a wide mouth.
• We have a couple of yogurt makers, $24 each.
• Those getting your dirt hog, be sure to get your lard.
• Some of you are waiting for your beef.  The snow is so deep I can't get the trailer out.  Just as soon as it melts I have at least one ready.
• As soon as the weather cooperates we will weigh the cattle again and will determine how many we will have for sale this year.  I have started a list already and have a date next to your name.  The date when you made your request will determine the final order.
• I was hoping to announce that they had our solar system finally installed, but the weather has slowed the installation.  They have two days of electrical work to accomplish hooking all the panels together and interfacing with the grid.  Sure hate to see wasted sunshine.
• Now for the pricing for this year.  When we started this enterprise several years ago we decided that pricing would not be an excuse for not having a quality, healthy grass finished beef in your freezer.  To that end we counted and weighed each cut from one of our first animals, and then compared that to the local grocery store to establish a per pound price that would reflect the exact same as would be the case if a customer were to buy exactly the same cuts and weights at the grocery store.  We have followed that until last year.   Last year the prices went crazy and we decided to maintain the prior year's price just in case they would drop.  We should have sold our beef for $3.53/lb.  Again, this year the prices have increased another 12% and we should charge $3.96/#.   In order to be fair to our customer base we are going to sell our beef this year at last year's "should have" price of $3.53.  This should provide enough margin to protect our customers against a significant price decrease at the store, as unlikely as that may be.  Of course,  remember comparing grass finished beef to store, commodity beef is like comparing apples to oranges.
• Next week I will have the information for this year's chicken harvests.

• Debra has broccoli, cabbage, herbs, and onions started on the plant bench.
  
  If you take the time to read this, you will stay as far away from any plastic as you can.  We may not be able to avoid all, but it appears that we definitely need to limit our exposure as much as possible.  http://articles.mercola.com/sites/articles/archive/2013/02/09/plastic-dangers.aspx?e_cid=20130209_PRNLv2_art_1&utm_source=prmrnl&utm_medium=email&utm_campaign=20130209

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  We have had this information on several times.  http://articles.mercola.com/sites/articles/archive/2013/02/10/cysewki-discloses-astaxanthin-benefits.aspx?e_cid=20130210_PRSNL_Art_1&utm_source=prmrsnl&utm_medium=email&utm_campaign=20130210

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  We have over 500 people getting this Update.  If I could get half of you to watch this link and start making your own yogurt if would be a great accomplishment.  Your health would improve and if you are already buying yogurt at the grocery store, you will be saving a bunch of money.  Remember, just because you can’t get our raw milk doesn’t mean you can’t make a great yogurt.  Store milk is surely lacking in value, but you can “turn that lemon into lemonade” by adding good bacteria and creating yogurt.  There is also a good video at the end  of this link on probiotics.  http://cheesemakinghelp.blogspot.com/search/label/Yogurt

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  The ground beef is wonderful!!!  Thx!

  o/hazel^j^
  
  
  

THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias (aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

• Just curious.  How many have checked out the Kombucha recipe that we posted on our web site ?
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  Just finished the lastest Wise Traditions, and there were several excellent articles.  One was on zinc and the other was on tallow.   The tallow article is posted below.  Weston A Price has most of their articles posted or archived on their site.
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  We have a two crop rotation (by Midwest farmers)that all are familiar with, corn followed by soybeans, followed by corn and again beans.  In Argentina, about the same latitude in the southern hemisphere, they are now using a seven year rotation of pasture (grazing and hay) for five years follow by corn for two years in a row.  They create enough fertility with the grazing during the five years that they need NO additional inputs for the two consecutive years of corn. 
  
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  I have had another inquiry for an A2 dairy cow.  This one came from North Dakota.  They are very scarce.  Those getting our milk should consider themselves very lucky.  More people are learning about the benefits of A2 milk.
  
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• In terms of antioxidant power or potency, astaxanthin is 550 times stronger than vitamin E, and 6,000 times stronger than vitamin C!  https://mail.google.com/mail/?null&ui=2&shva=1#inbox/13cc2b2b6f952b48

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  Are You Buying Unusable Scraps and Fillers, Thinking it's 'Good Food'?

  Over the past year alone, We've discussed a number of food issues that have come to light that would turn the stomach of most people, including:

  • Fast food burgers that do not decompose, even after being left out for a decade
  • “Pink slime” (an unsavory combination of ground up beef scraps and connective tissues mixed with a solution of ammonia and water) being used in school lunches and processed meats across theUS
  • Reconstituted meat, and how the use of meat glue cheats you out of your hard-earned money at the grocery store and threatens your health, and most recently
  • The truth of what's really in the famous McRib pork sandwich – a questionable concoction of over 70 different ingredients, the “meat” portion of which is actually “restructured” meat that can include the innards and castoffs from the pig

  Buying Local is One of the Best Ways to Avoid Food Contamination

  All in all, modern food manufacturing is far from savory once you learn what goes on, and there's room for fraud at every turn. Quite frankly, I'd be hard-pressed to call much of the processed fare available in stores today food. It's so far from it, it's no wonder we have such problems with obesity and poor health. What can you expect when you're not actually consuming real nutrients?

  The solution, of course, is to revert back to real, whole food.

   

  If we are not your source, then find one near you.  http://articles.mercola.com/sites/articles/archive/2013/02/06/horsemeat-beef-burger-scam.aspx?e_cid=20130210_PRSNL_MV_1&utm_source=prmrsnl&utm_medium=email&utm_campaign=20130210

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  Here is an excellent article.  You may want to ask for the kidney fat on your next purchase of our beef.  http://www.westonaprice.org/know-your-fats/traditional-nourishing-and-healing-skin-care?qh=YToxOntpOjA7czo3OiJnYXJkbmVyIjt9
  
  
  

THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias (aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

• Suzie has a new name and a new home.  The new family wanted to name her Abigail.  We raised her and she will be three years old this May.   I delivered her to her new home today.  It's nice to see families getting a milk cow.  She is due to have her first calf on March 15.  As always, hope it is a heifer.
• The next time you are driving "off the interstates" notice that most of the fences are disappearing.  If our government doesn't change the Ag policies there will be no fences.  One seldom sees any livestock in the pastures.  Pastures have to have fences.  You will notice most of the acreage that was pasture with livestock is now plowed, terraced (with a good portion paid for by our tax dollars) and will be planted to either corn or soybeans.  Last year with the drought most of the "hilly" formerly pastured land yielded nothing but insurance money, which the taxpayers also subsidized.  This is another factor in why meat prices are increasing.  It used to be that a farmer was judged by how well he kept his fences and barns.  Now there are no fences to maintain and the barns are all falling in.  No need for a barn if there is no livestock.  We now judge our "farmers"  by how many farms they either own or rent and how big their tractors are.
• I have four orders for beef that should be filled this month.  I have a list of several people that have indicated they want to order beef, but I have not committed, as I didn't know how much I would have. Therefore, I have not sent any invoices requiring a deposit.  I am sending a separate email to those on that list.  If you do not get such an email, and you want to be added to the list for this coming year (Jul-Dec), let me know and be sure to indicate split half, half or whole.
•  The hens are laying much better with the longer days, so we have eggs.  Be sure to ask.  Milk is still short with milking only one cow.  Supply will be better in about three to four weeks.
• I got a call from my "Dirt" hog man this past week and he has four more that are ready.  Three are already spoken for, so if you are wanting some great tasting pork let me know by Monday evening.  This will probably be the last for awhile.
• We are including the recipe for the Kombucha.  This is a great drink and with summer fast approaching it will make a very refreshing drink. Go to our web site and under MORE at the bottom you will find RECIPES.
  
  

Here is the worm info.  Rabbits, Etc./ Best BuyWorms
Our Farm CSA
Mike & Dee Blaha
16362 Wilson Blvd.
Masaryktown,FL34604-7335
www.rabbitsetc.us
www.bestbuyworms.com

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How many of you know about “smart” electric meters?  I haven’t heard much for over a year.  http://www.anh-usa.org/allow-a-smart-meter-in-your-home-or-face-arrest/  

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Here is some up to date information on infant vaccinations.  http://www.anh-usa.org/vaccinating-newborns-is-no-longer-enough/ .  If you have small children you may want to do your own research

that's it from the hill for this week.  Art and Debra

• Thanks for all who picked up ground beef yesterday.  I appreciate your patience.  It has been a long time since I started that list.  I have not mentioned ground beef in my Updates, as I am never sure how much I will have, and I don't want to get hopes up and then not have enough.   Since we only do the ground beef once a year it is nice to see families getting enough to hopefully last until next year.  We may consider doing this more than once a year, we'll see.  It is a lot work to coordinate the entire process.  I have a few extra pounds. There were a couple of people that did not respond to my email, so if you are interested let me know.  As always it is first come, first served.  
• The hog list is going to be reduced to zero this coming Tuesday.  I am able to get enough for all that have requested a "dirt" hog.  Tom, the processor, was taking some smoked bacon out of his smoker this past Saturday and it was beautiful.  He cut me a slice and boy was it good.  It reminded me of my time in Germany.  We used to eat Speck, and ate it uncooked.  It was just cold smoked, dry cured.
• Just sampled some Kombucha from Jason M.  We had given him a SCOBY some time ago.  He has perfected this drink.  It is a great drink.  Jason, send me your process.  I was too busy getting ground beef distributed Saturday.  It sure is neat to have customers take something and make it better.  We give anyone a free SCOBY, just bring a wide mouth gallon jar.  No need to buy one for $10-15.  Let's get everyone drinking Kombucha.
• We have our garden seeds started and some are already sprouted.  Onions, shallots, broccoli, and cabbages.  We have given several green house tours.
• Milk is now down to just one cow.  It will be tight until Novelty has her calf next month.
• We have a couple of yogurt makers.  They are $24.  Abels made their first and could not believe how easy it was to make.  No more store bought yogurt for them.

• Over 700 Bacteria Identified in Breast Milk

  If there were any ever doubt about the importance of microbes to living creatures, one need look no further than human breast milk, which researchers recently revealed contains more than 700 species of bacteria (more than previously thought).⁵ Just as soil microflora is easily influenced by environmental and other factors, the study also found that the composition of breast milk microflora is influenced by the mother’s weight, as well as her method of delivery.

  http://articles.mercola.com/sites/articles/archive/2013/01/21/fighting-microbes.aspx?e_cid=20130121_PRNLv1_art_2&utm_source=prmrnl&utm_medium=email&utm_campaign=20130121

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  Here is Joel Salatin at Berkley.  Take the time and watch this.   http://www.youtube.com/watch?v=S8fnQOSz8QY
  
  
  that's it from the hill for this week.  Art and Debra

• How many of you have started your worm farm?  It sure is easy and you will need the worm tea and castings for your garden.  A recent Mother Earth News has an article about the compost you buy may be contaminated with persistent weed herbicides.  The chemical, aminopyralid by Dupont Agro Systems, is so toxic.  Get this, the herbicide is sprayed on a pasture to kill the "weeds", the cow or horse eats the grass, and the manure, even after composting, is toxic.  My cows eat the weeds in my pastures and they do just fine.  Problem is our modern "farmers" love chemicals and want a monoculture even with their pastures.
• Our green house is open for tours.  If you see it you will decide to build one.  We are eating greens fertilized by our worms - sure is great.  Gave a tour to the Staabs yesterday and we noticed one of their boys was "grazing" on the spinach.  It sure tastes better than the stuff from Mexico or wherever.
• We had over 2 inches of rain and the ponds actually came up enough to start the water flowing into the tanks.  Sure will help not having to buy water for the dairy cows.
• The kraut needs two more weeks.  We tried some this week.  It was pretty good, but needs a little more "bite".
•    

  And in England, Sir Julian is protesting GMO, http://farmwars.info/?p=10011&utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+FarmWars+%28Farm+Wars%29

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  Another lecture with Alice Waters.  http://www.youtube.com/watch?v=MJ1rJVGJU0w   The second part is all about your front lawn.  Paige, you will love this.

   

   

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   Did you know we in Missouri now have an AG Gag law?  Looks like our corporate controlled legislatures are looking out for their masters.  http://www.naturalnews.com/038884_terrorism_animal_abuse_factory_farms.html

   

   

                     that's it for this week.  Art and Debra

• Our last chicken day went well.  For the past couple of years I have done most of the customer coordination for the chickens raised by Bob and his mother, Virginia.  Now that Virginia is retired and is full time "on the farm", we are transitioning that part to Virginia.  When they get their first batch started I will include Virginia's email address and you will send your requests directly to her.
• Debra is baking bread using the techniques in Artisan Bread in Five Minutes, by Jeff Hertzberg. Here is the link for the book, http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?s=books&ie=UTF8&qid=1359344797&sr=1-1&keywords=artisan+bread.  Remember, you only need four ingredients for baking bread, flour, salt, water and yeast.  If you are getting your bread at the store, check the ingredients list.
• We were getting low on sauerkraut.  I got a head of cabbage, we shredded it, added some salt and whey, and it is now on the counter becoming sauerkraut.  The best way we have found is using the Pickl-it product, http://www.pickl-it.com/.
  
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  How about a lecture at Berkley?  Michael Pollan

• http://www.youtube.com/watch?v=kQlqb14FCEw&feature=em-subs_digest-vrecs

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  Over 700 Bacteria Identified in Breast Milk

  If there were any ever doubt about the importance of microbes to living creatures, one need look no further than human breast milk, which researchers recently revealed contains more than
  700 species of bacteria (more than previously thought). Just as soil microflora is easily influenced by environmental and other factors, the study also found that the composition of breast milk microflora is influenced by the mother’s weight, as well as her method of delivery.

  http://articles.mercola.com/sites/articles/archive/2013/01/21/fighting-microbes.aspx?e_cid=20130121_PRNLv1_art_2&utm_source=prmrnl&utm_medium=email&utm_campaign=20130121
  
  
  that's it from the hill for this week.  Art and Debra

• I received a call this week from a friend of the family that raises the chickens.  He has several fryers that will be ready in about a week.  I still have the list of those wanting chickens, but since I did not get any from the December harvest I had told those who asked that it would now be late spring early summer before chickens would be available.  So, if you want chickens let me know.  They will be 4-5 lbs and the same price as last year $3.25/#.  As always first to respond will go to the top of the list.
• Beeves are going in tomorrow.  Be watching for an email with information.
• We attended a wedding reception this weekend in St Louis.  The had a cartered buffet dinner.  I was going to choose one of their rolls. They looked as if artisan baked and then I spotted what I thought would be butter in a attractive package.  I picked it up and discovered it was European Style Whipped Butter Blend.  And in small print below it said margarine.  Oh yes, the label had a barn and a silo.  The barn roof even looked like it was thatched (remember this is European Style).  I brought the label home to see what the ingredients were.  With a magnifying glass and spending several minutes trying to get the light just right I was able to read most of the stuff.  It was soybean oil and some skim milk and butter with the usual other stuff.
• There looks like there will be plently of ground beef, so if you are new members or have missed the recent notifications in our weekly update let me know how much you would like.
• Milk is going down to just one cow for about two months. 

Here is another interview with Dr. Don Huber http://www.youtube.com/watch?v=-nHCw36wIhs&feature=em-subs_digest-vrecs

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Here is the overview for the Berkley lectures.  http://www.berkeleyside.com/2012/08/28/uc-berkeley-serves-an-edible-education-this-fall/

that's it from the hill for this week.  Art and Debra