As we celebrate during this wonderful Christmas season - 

we send to you best wishes for a wonderful holiday. 

May you be blessed today and throughout the year. 

Merry Christmas!

From our farm to you - we hope you have a day filled with
family, friends, and feasting.
Happy Thanksgiving!

Steers enjoying a hay-bale feast.

Make Way for Turkeys!

Royal Palm turkeys, a heritage breed, and our Belted Galloway steers.

These turkeys have been raised for our family. Continuing our goal of providing
farm raised nutritious food for our table and yours, it is our hope to have them available
for our customers for next year. 

Summer is almost HERE!

It was a very long and brutal winter. Sub-zero temperatures permeated the month of February and everyone (the cows included) has been celebrating the return of warmer weather!

Warmer weather - welcome back!

The month of May in Upstate New York is traditionally one of our dryer months before the late Spring, early Summer rains come through to help the grass grow. The cows are ready to be out on fresh pasture - not too long now!

In the summer, we graze our cows using a rotational grazing system - strategically moving the animals to partitioned pasture areas to allow the vegetation in other areas the time to rest and re-grow. This also ensures the root systems of the grasses are kept strong and healthy year to year - reducing the need to re-seed pastures

The cows grazing on a fresh "strip" of pasture area. Notice the area in the left side of the photo has been grazed down while the next section to the right will be ready for the cows next.

While rotational grazing requires a more continuous and intensive management of the cows and their grazing (the herd typically moves areas every 2-3 days during the summer months), the benefits are important to our farm's overall success. Advantages of rotational grazing include:

• Limited soil compaction which encourages root growth
• The continuous ground cover of vegetation reduces soil erosion
• A significant reduction in weeds due to the resting periods
• Longer grazing season - very important in the Northeast where harsh winters are long and hay must be fed
• Better animal productivity and better use of the available forage on the farm
• Improved distribution of nutrients and fertilizer (manure) as the animals are continuously rotating through pasture areas

Interested in learning more about rotational grazing for your animals? We would be happy to share more materials and information - send us an email. 

We are looking forward to our summer season of rotational grazing and haying. Hope the warm weather has found you wherever you may be.

- Grayson Family Farm.

Wishing you peace and happiness this New Year.

Heifers and young steers in the snow. | Winter 2014

No Farms, No Food.

Haymaking: Art & Science!

"If the grass looks greener on the other side of the fence,
perhaps they take better care of it."
- Amish proverb

Summertime means sun, outdoor fun, picnics, and blooming gardens. To farmers it also signals the all important hay season. 

A view of the farm from one of the hay fields; almost ready for cutting!

As a farm dedicated to raising grass-fed cattle, hay matters all the more to feed the herd through the winter months. We bale both round and square bales; from own and locally leased fields. 

Weather plays a large factor during the hay season - we are continuously monitoring the weather for humidity levels and chance of precipitation. As the grass must dry (turning from cut grass to hay) before it can be baled, even a chance rainstorm can delay the process for days. Another option is to make hay silage; this involves cutting grass or legumes and then preserving them by fermentation in silos or large round bale covers. We have the equipment to do either, but store most of our winter feed as hay bales.

Blue sky and good weather, time to make some hay.

The goal of haymaking is to capture the nutrition found in grass in an easily storable form (hay bales) for the winter months. It is important to cut the grass while it is at peek nutritional value. This means cutting before the grass stems begins to decline in nutrition - also called "heading out".

First, the grass is cut - we use a rotary disk mower.

After the hay has been cut, it is allowed to dry or "cure" in the field. To expedite this, the hay is spread out and fluffed by a process known as tedding. A hay tedder is pulled behind the tractor; this piece of equipment is made up of multiple orbital arms that spin and lift the hay as you drive by.

Hay spread across the field, curing in the sun after being teddered.

Once the hay is sufficiently dried, it is turned over one more time when it is raked. Raking the hay forms the windrows needed to bale.

The square baler stands ready in the foreground; the rake forming windrows in the background.

Now, we are ready to bale! Round bales are very heavy and can only be lifted by a tractor fitted with a hay spear. Square bales are significantly smaller and are lifted and stacked by hand. Square balers can be adjusted to bale different size and weight options.

The round baler at work.

Square baling! The hay wagon is attached to more easily collect and stack the square bales as they come out of the baler.

How do we get the bales from the baler to the hay wagon? A device known as a "kicker" launches the bales for us!

The finished product! Square bales are stacked and stored in the barn until winter.

This entire process will be done multiple times during the season making multiple batches of hay or "cuttings". The number of cuttings in the season is dependent on the amount of rain and sun we get, how well we have fertilized the fields, and how hard we work.

Haymaking is certainly the perfect balance of art and science.