In the development of the Falster Farm mini cattle herd, we found that we wanted to make available a more dual purpose breed (from our existing stock) and prove that the breeding our pure bred Mini Hereford Herd Sire(s) on ANY cow would generate:
•A more Thrifty Cow,
•A greater possibility for beef on an otherwise rangy carcuss, and
•Possibly sweeter milk (higher butter fat) on an otherwise hard to mike cow
•A real friendly attractive cow, easy to love
So take a look at this short presentation on Falster Farm’s CERTIFED WHOLISTIC efforts — if you like what you see, would you please leave a comment, rate, or like it?
Shown here: It’s a 30 lbs. heifer born to SHOTZE the mini Jersey Cow on 25 SEP 2015.
For Sale $5000 SHOTZIE is a beautiful young proven Mid Size (Lesser Jersey) mama cow born on Falster Farm, 27 JAN 2012. She has been on lush pasturage all her life. 45” tall at the hip, she is milked easily by hand and or machine. Her 1st calf (2014) was a heifer (1445 HEART HEAD) that has passed the selection process and is available as a pasture exposed virgin heifer now. SHOTZIE has given us another heifer calf on the ground (KNF ROSIE) now under our observation of growth and development.
SHOTZIE is the daughter of the KNF BENNETT ORLANDOour former Mini Jersey Herd Sire that sold to certified dairy in the Rocky Mountains of Colorado, to down size a dairy herd there, and the beautiful Mini Jersey TRACY KATHRINE. Both parents are registered with the American Miniature Jersey Association of Nebraska.
The observations of SHOTZIE over her months of development are that she is an upper mid herd member of the dairy herd, ranked #3 in the pecking order in our herd of 7. She is an experienced and excellent mothering cow with good milk and longevity of milking. She strongly prefers to be in the herd and not alone, therefore it is recommended she be purchased with her offspring or added to an existing herd of cattle. She should readily fit in and flourish.
Along with the scientific and experiential fact that raw milk is an excellent health food for my family, I’ve also been using raw milk (JERSEY GIRLS dairy in Winnsboro Texas) to supplement our pig’s all-natural diet (“Cochon de lait cru”.) The cow is a ruminant animal, and as such converters grasses and fobs into a healthy meat and milk. Paris Reidhead in an exhaustive article titled CLA’s and Omega 3’s: Pastured Health Benefits Passed to Humans confirms and states succinctly what I (and our customers) have experienced over the last several years.
Milk from Grass Fed Cows has Hidden Benefits
Until recently, all of the experiments demonstrating the cancer – fighting properties of CLA have used SYNTHETIC CLA. To see whether the CLA that occurs naturally in cow’s milk has similar cancer – fighting properties, researchers recently compared the two. They fed one group of rats butter that was high in CLA (from raw cow’s milk) and fed another group of rats an equivalent amount of synthetic CLA. As one would expect, the natural CLA proved to be just as effective in blocking tumor growth as the man – made variety. (In both cases, cancer yield was reduced by about 50%.)
However, the rats eating the butter accumulated even more CLA in their tissues than the rats fed an equivalent amount of synthetic CLA. Researchers believe that the rats were converting another “good” fat found in the butter, trans-vaccenic acid or TVA, into CLA, providing a second helping of this cancer fighting fat.
So, here at Falster Farm, along with raising our pigs out in the pasture (I mean grass and clover fields – not a dirt lot) we also feed them grass fed raw dairy: milk, cheeses, whey, and yogurt, all of which is naturally rich in CLA’s and Omega 3’s plus other nutrients like lycine which pigs need as well as Vitamin A ( which only comes from animal sources by the way). We feed only Non-Soy, Non-GMO, Non-Medicated feed, rather, we feed all-natural peanut/forage based feed from TEXAS NATURAL FEED.
Traditionally pork raised in this manner by the French and Italian all-natural farmers is called “Cochon de lait cru” and stands alone from most other pork on the market in terms of delicate taste and supreme nutritional and health value.
Here we see one of Falster’s Red Wattle Sows with her Cochon de lait cru piglets coming in from the pastures to feed on raw dairy we collect from Jersey Girls dairy twice a week. The ducks along with the guineas hens are companions that eat up the insects and any other pest or parasite on the place. The pigs reciprocate by keeping the raccoon, possum and coyote bay.
As our many farm visitors attest, it’s a lovely and fascinating site to see the interaction of all the different species of animals. Because of this working relationship there are no flies to speak of and no smell of fecal matter or urine. The soil borne biological creatures literally consume the waste, converting it into rich beneficial humic-matter.
Over the Summer of 2013 we had 5 Interns from different parts of France it was a pleasant surprise to learn that what I thought was a new, if not novel idea of my grandmothers feeding her pigs milk was a gourmet practice in certain parts of France and Italy.
In our opinion, this division of our farm is the very epitome of a sustainable agriculture.
The buying public seldom gets to meet the farmer of his food, and even more seldom have the opportunity of seeing the rearing conditions/environment his food is being reared in. The Falsters and their allied local farmer’s do all they can to encourage contact between the buying public and our species and produce; so they can see and enjoy the bio-diversity that promotes good health and great tastes.
In the rearing of Falling Star Brand pork the visiting customer can see our efforts at ensuring optimal living conditions for our animals. The scene below shows our young pigs being nourished on sweet grasses and red and white clovers on our Post Oak Savannah pastures. The pond affords lounging areas topped with shade provided by oak and sweet gum trees.
When consumers buy grocery store pork, they can be assured that that pork is nothing what so ever like Falster Farm’s Falling Star Brand pork. What is impressive about Falling Star Brand pigs is their gourmet taste, the result of feeding a special diet.
Factory Farms, are so unhealthy that their pigs must receive regular does of anti-biotic medications and growth hormones, which I believe are passed on to the consumer despite government approved labeling (who in their right mind can trust the government?) These big farms domicile the pig in a cage so small that the animal can hardly turn around, in an enclosed barn that stifles the olfactory.
Many Local Farms often feed large amounts of “good left over’s” and waste such as two day old bread store throw-away as well as GMO corn and wheat shorts on dirt lots.
Now, people who buy animal meat reared like this are free to do so. Bless there their hearts they have unconsciously made a decision to put their money into prescription drugs rather than quality food. Yes, we are what we eat, and eating meat is primal to the human need but eating cheap factory food is anti-primal, it is a major source contributing to the national obesity and health dysfunction.
Recognizing this, Nancy and I made the decision to rear a much better meat for our family and all those that are of like mind and consideration. Yes that means we are not feeding the world cheap nutrient worthless food. The Falster pork rearing protocol is almost unique. Read More about how we do it.
Nancy and I share this process with folks from around the world that come to intern on Falster Farm. These interns are mostly involved in the World Wide Opportunities on Organic Farms – WWOOF. It is an expense for us but we believe that the real hope for the planet isn’t some crap about a corporation doing “green” things; rather, real people learning and living how to implement sustainable farming practices that work in the real world, not on the TV advertisements.
Sharing is Farm Caring – Sustainable Farming at its core.
Visitors to our Sustainable Farm in East Texas will frequently set at our dining room table. Of course we share our meals, planning session, entertain prospective buyers of our mini cattle, gourmet beef, gourmet pork and poultry – all raised on pasture and most of them finished on clover at our table . . . Folks get to know their farmer in no better way.
When we set down together, our visitors are impressed by the uniqueness of the table top – it is covered with paintings of our most beloved animals from the past:
This Canadian couple came to partake of our On-Farm-Consulting Services. Our Bio-Dynamic farming practices attract folks from all over the country and numerous visitors on the WWOOF program. Here is a good view of our table depicting several of our animal friends. Animal welfare is a big component of our farm/ranch. Our mini Hereford beef cattle, mini Jersey dairy cows, pigs, chickens and ducks, are all treated with respect and live in as low stress environment as can possibly be provided.
On our table or board we can see our Coat of Arms center stage, and each place has a painting of one of our beloved animal friends (personalities) of past years.
My Current Falster Coat of Arms:
In the center of the table is the Farmer Falster version of my family coat of arms – the Ancient Arms of Falster as we know it is the gold chevrons below the lion in red.
Now, in heraldry the custom was to treat/make a depiction of a man’s honor in battle on a emblazoned crest or shied – a standard.
In my personal life history: After serving in combat in Viet Nam as a US Marine (Scout Warrior with 1/!), awarded several medals for valor, I started a franchise company called Falster Knives – thus the sword.
My people come from a Danish Island named Falster Island – thus the Viking Helm.
Our efforts at farming here in Texas respect the values of the past in order to preserve the prospects of the future – thus the Valhalla type style in the lettering.
Let’s look now at those animals we honor on this broad board:
Falster’s Paint Cow Pony FOLGER:
FOLGER and his ½ brother RAZ-MA-TAZ served as my cow horses and saddle mount in reenactment parades around South Texas for many years. FOLGER is a two blue eyed registered paint gelding. He is Nancy’s horse and wants to do more work than we have for him to do now.
I say that because of the injuries I have to my bones and joins over the years of rough cowboy work on the farm.
To offset that loss of flexibility, we tried to find a suitable working dog. that would afford good companion as well as herding style.
The most beautiful dog to possess those attributes was our American Farm Collie – BELLE.
She was everything one could want in a slow moving working dog, including a loving and respectful family dog. Like RAZ-MA-TAZ she has gone on to be with the Creator, and we have her replacement with us today: KNF WOLFORD VON FALSTER – our pure blood Border Collie “Willie” shown here resting after a hard day’s work herding cows out to their Summer quarters. He is assertive almost beyond compare and lives to be at my side, or on a long outreach to fetch up our mini cattle, pigs, chickens, ducks or any thing I send him to fetch..
So what are these cows that need herding?
At the Master’s end of the table resides a portrait of the world renowned miniature Hereford herd sire KNF CIBOLO.
At my Ladies end of the board sets Nancy Gail Faster and her place s held by very 1st dairy cow and the foundation of our mini Jersey dairy line – her name was ANNA.
ANNA was the most theatrical cow one could ever meet. There simply is not enough space in this missive to tell all the tails that come to mind with most of these creatures, but ANNA is perhaps to most cunning, and comical of the lot.
Of course we have had goats, and lots of them of several wonderful breeds but the smartest and most charming was a cross between a Lamanchaand a Pigmy Goat – named Bar-B-Que. BARBE was a show goat – not a powder puff show goat but a showboat show goat that loved to travel – especially to the “old folks” homes around San Antonio.
On the farm Barbie was a rough and tumble little fella trying to hold his own amongst a large company of larger animals.
But upon entering the foyer of a building he became the persona of a gentleman goat. Riding up and down the elevator, waiting respectfully outside the patient’s room, jumping up on their bed when called – you name it, that goat could do it!
Well Now, what farm would be complete without a dynamic barn cat – Col. Gustav Hoffman. I was the Commander of the Sons of Confederate Veterans Camp in New Braunfels, Texas at the time Nancy came home with this little kitten she had picked up on a street corner, downtown San Antonio. A 16 -17 year old intern (Kenny Morris) with us at the time identified the kitten’s sex as a male, stating emphatically, “I know these things.” Thus the name. A month or two later, he was to taken and be “fixed”, but he turned out to be a he! The moniker took and she is Gustav to this day.
DUC DUCK is just one of the numerous ducks we have enjoyed over the years – this on lived (by dodging the coyotes, raccoons, opossums and the like) much longer than any other duck we have had. Each evening her would come up from the pond and sleep with the pigs. I think they enjoyed his company a good bit. Then come morning, he’d waddle back out to the pasture and eat grass, then go take a dip in the pond. What a wonderful life.
STONEWALL JACKSON was Nancy’s pet rooster – a barred rock that would follow her around the farm and jump up and set on her arm chair. When she prayed out loud – at the conclusion of evoking the Deity, STONWALL would crow a joyous AMEN.
Honestly, with wonderful farm animals like these, we want to celebrate their remembrances as parts in our lives.
At times, when I travel by a factory farm I wonder if the corporate officers of that place give a damn or not about their livestock crammed in those small pens, packed on that feed lot. When I think of the shallowness of the farmers raising genetically modified malnourishing grains, I wonder if they knowingly care that what they are doing is destroying our earth, our farms, our farm animals, our families, our friends.
Well, here is my last offering, the beautiful little artist that painted these magnificent creatures for Falster Farm – Mrs. York Midge Iguchie.
All Natural Raising of meat birds (chickens) was a long time desire for my dear mother Reba Sue Bockman (she remaried after my daddy’s death. She used to tell me of a French TV Program that she saw where the French farmers raised their meat chickens on open pasture. I can recall setting at her breakfast table laughing about how to make it happen: did they round um up every evening to keep the coyote off; did they have a fence around them – you know, how did they do that? A few chickens out on pasture was one thing, but hundreds; now that posed a challenge to my thinking and design mind.
It was not until I married my long tall Texas redhead Nancy Gail that we really got serious about raising those open range meat chickens . . . enjoyed that taste so good and are so healthy for me. Yes there is a constant battle with the preditors, but the results of our success are noticeable in this here short clip . . . FALSTER FARM Red Ranger Broilers raised on pasture, finished on clover!
If you listen real close you can hear one of our Red Wattle hogs grunt in the background as it enjoys the rich clover as well. Raising livestock this way enriches their life experience and builds our soils to a self sustaining fertility level.
Next time we will discuss the power of Bio Dynamic choices in our farming practice.
In building this prototype mud oven I (Bo Frick of Sweden) have basically been following the excellent instructions by Kiko Denzer in his “Build your own earth oven” book.
This oven is being built on wheels, to enable Falster Farm to show it in burning action at different markets, baking artisan breads, pizzas and all manner of gourmet foods.
I will here give you a resumé of the building process.
Step 1: Making a concrete slab and running two iron bars through it, this to enable future movement of the oven on and off the trailer. The slab was poured onto a round piece of plywood with a 5″ tall ring of wood, securing the slab. Chicken wire was added as reinforcement. Step 2: Building a stonewall base that will house empty wine and beer bottles which will capture heat and hold it in suspension for the baking. The stones are layered with a lime mortar consisting of ¼ lime and ¾ play sand. The reason for not using concrete is that it doesn’t breathe. The lime/sand mortar becomes rock hard but allows the moisture to travel in and out of the oven, releasing the construction of stress.
Step 3: Insulating the core of the base.
Clay was mixed with sand and sawdust producing a mushy
mixture that, after drying; was light and an air-holding insulation material, with the bottles in it.
Step 4: Brick baking floor and the opening arch of the oven in place.
Step 5: Making play sand “casting dome” that the clay layers will be resting against until completed when the sand is removed, creating the oven cavity. Step 6: Laying the first dense clay layer that will exposed to the actual fire. This process had to be redone with cleaner clay, creating the right texture. The clay was mixed with sand and water and worked in a mixer.
Who said clay wasn’t fun!?
Step 7: Top plaster is applied of a clay/straw/water combination.
Step 8: The sand mold is removed leaving the Oven in a good smooth interior condition. It is much like the lost sand casting method. The moist sand once holds the clay “cob” in shape until such time as it is set-up. Then the sand is scooped out leaving the fire chamber.
The sand is all out now, a visual inspection assures the integrity of the fire chamber.
Step 9: Fire in the hole!
The oven is being dried slowly with multiple small fires, this to minimize the amount and size of cracks.
Building the Clay Oven was fun and very fulfilling. When I get back home to Sweden, I will be using theis and so much more of what I have learned on Falster Farm in my business and farming ventures – new adventures!
As we ended 2012 and started 2013 we have started several projects by the advent and aid of interns and WOOFERS literally from around the world.
1st project is a clay baking oven that was built by Brage (Bo) Frick of Sweden. You can view his project details at: Bo’s Clay Oven.
This hand built clay oven yields marvelous artisanal breads and pizza as well as cooks full meals in a fraction of the time – with such flavor that must be tasted to fully appreciate.
Built from scratch, we plan to have the oven in service at the Winnsboro Farmers Market this Spring in the Winnsboro City Park. In addition to the building of Bo’s Oven he has be an assistant to Chef Nancy on several special chef jobs in East Texas. Bo’s plans are to return to Sweden and enter business for himself as a speciality street-vender in Stockholm.
Bo has a master’s degree in agronomy and has used his time on Falster Farm to actually implement in practice many of the technical theories he learned in university. I believe he discovered that in practice of sustainable agriculture some of the modern notions don’t have much bottom to um. He got to learn how to care and ride a horse as well as build livestock shelters that birth pigs and chickens.
Additionally, he wielded sections of steel and sheet metal on the main barn converting it from a hay barn to a good size shop and headquarters. He exhibits good leadership skills and ran the re-fencing efforts over on the Creed place, a leased property for the Falster Miniature Hereford herd.
Mohamed Jan Jalloh of Free Town Sierra Leon Africa
On Spring break from EARTH University in Costa Rica where he studies for a degree in Agricultural Engineering, Mohamed learned about both diesel and gasoline tractors and how to drive them (even into fence posts.) He too got to burn in some of the class room studies in real time farming, learning about cattle pig and chicken care.
Each individual on Falster Farm gets to work on a project that is somewhat of their design or implementation. For the 1st time we had bailed up 17 2000# rounds of “Inon and Clay” peas as hight protein silage. We need a means of feeding it and our dry hay to the 2012 crop of steers and heifers. Mohamed built a special setup outside the corrals to house the hay and allow the steers and heifers exclusive access to it. Naturally we call this place Mohamed’s hay pen.
He also did a good bit of painting and field fence restoration while with us. He plans on returning to his native West Africa and help local farmers implement sustainable protocols and engineering there.