posted on
September 3, 2021
We're chopping silage this week. The fields we are chopping are forage sorghum which is a very dense, tall forage that is producing great yields for winter feeding. We first cut the forage sorghum into windrows and then come along with the silage chopper which is then "shot" into the trucks and hauled out of the field to our silage pile.
Monday, we received 4.4 inches of rain, most of it overnight as heavy storms moved through. By Tuesday, I checked our dry dams to make sure everything was holding. The result was simple but telling- very little water had collected.
A cow contributes only half of a calf’s genetic potential. The other half comes from the bull, which is why bull selection matters so much.
Few dishes capture comfort like braised short ribs. The aroma of slow-cooked beef, rich sauce, and creamy polenta creates that unmistakable feeling of a meal worth slowing down for. For this version, I used Fischer Farms bone-in short ribs- a mix of one single-bone and one double-bone cut- to showcase the versatility Fischer Farms offers chefs and home cooks alike.
