Highland cattle fit well in a permaculture design

Highland Cattle. Cute cows, but still cows.

The cow in the picture that looks like a big shaggy dog is one of four Scottish Highland yearlings that recently arrived at the Crazy Rooster Farm and Amish Telephone Booth. This one is a bull who is soon to be a steer. Even though he looks like a big shaggy dog, he’s going to be a beefy dude by next fall.

Highlanders are an easy-going breed that works well within a grass-based permaculture system because they can eat plants that other bovine breeds won’t touch. They are sometimes employed to restore woodlots. Their friendly personalities and hardiness make them easy to care for in cold climates.

Their meat is favored by the Royal Family, as well as many fine chefs. And because they forage on a wider variety of plants than other beef breeds, it is believed that their meat is healthier.

As you can see from the photo we are currently grazing them with the sheep. The big white building in the background is our neighbor across the road.  It’s a Golden Plump broiler operation. Not quite as cute as a flock of sheep grazing with shaggy-dog cows.

Early-bird discount Extended to April 30 for Wisconsin Permaculture Design Certification Course

Register now to secure your spot in this Midwest course, which is convenient to the Twin Cities and Western Wisconsin.  You will learn about sustainable food production, renewable energy, water harvesting, natural building, earthworks, animal husbandry and  more, all geared to give you the skills to practice Permaculture on any scale, from a city lot, to suburban yard to country homestead.

Last year’s class attracted students from as far away as Atlanta and Colorado. Even the New York Times sent its home and garden reporter who called Crazy Rooster Farm “a permaculture Shangri-la.”

Take this rewarding and challenging internationally recognized course to deepen your understanding and appreciation for the environment and sustainability; forge a path to a career in sustainable food production; or to prepare for a post-carbon world. Graduates earn their Permaculture Design Certificate at the course’s conclusion. This comprehensive, holistic training is presented by Wayne Weiseman, director of The Permaculture Project and certified by movement founder Bill Mollison. Additional guest instructors to be announced soon.

The class is limited so don’t wait. You can even save $200 with our early-bird special if you register by Earth Day, April 22  Extended to April 30th Early bird tuition is $1,300; after April 30, tuition is $1,500. Spouses and domestic partners get in half price. Limited work-study scholarships available if you act soon.
  SCHEDULE 2012 -(pdf)

In these two decades, the new map shows warmer conditions for much of the U.S. — a half zone to one full zone warmer in some spots. But didn’t we gardeners already suspect that?

David Wolfe, a professor of plant and soil ecology at Cornell University, was quoted in the Eau Claire Leader-Telegram as saying the USDA is being too cautious and the new map plainly reflects warming.

The revised map “gives us a clear picture of the ‘new normal’ and will be an essential tool for gardeners, farmers and natural resource managers as they begin to cope with rapid climate change,” Wolfe wrote in an email to the Associated Press.

Like much of the nation, Crazy Rooster Farm has moved up from Zone 4a (-30 to -25 F) in 1990 to Zone 4b (-25 to -20 F). It’s just not as cold anymore.

You can find out about the changes in your neighborhood on the USDA Agriculture Research Service’s interactive website which allows you to enter your zip code or state to find your plant hardiness zone.

Here’s the formal announcement as reported in the Star Tribune.

Jeff had a chance to visit with Salatin and hear firsthand about his direct marketing efforts and how he structures his farm internships. Contact us if you’re interested in a Crazy Rooster Farm internship. He also bought Salatin’s latest book, Folks, This Just Ain’t Normal.

Joel Salatin's message in Jeff's book

Jeff also attended workshops with Dr. Donald Huber, who coordinates the Emergent Diseases and Pathogens committee of the American Phytopathological Society. Dr. Huber revealed disturbing research showing the problems associated with the increasing use of glyphosate (Monsanto’s Round-Up) that has major implications for soil, livestock, food safety, nutritional quality and human health.

“It’s always motivating and inspiring to spend time learning things with organic farmers and ranchers who are all working to improve their land and raise healthy, quality food for families,” Jeff said.

Crazy Rooster lamb is in good hands with chef Lori Valenziano of Lucia's To Go in Uptown

Chef Lori Valenziano called our lamb “delicious!” Stop by at Lucia’s To Go this Sunday and give it a try. Many thanks to Lori and the rest of the staff for testing and tasting and giving us a chance to have it served at one of the best organic restaurants in the Midwest.

We used pastured mutton and seasoned it with Greek flavors and feta and exposed dozens of people to the delicious taste of lamb.

Kids enjoy Greek mutton patties at Waldorf school holiday fair

Heritage Tunis sheep in danger of extinction. Our rams arrived in November to do their part to keep the breed alive.

According to Slow Food, the Tunis sheep is striking and attractive with cream or ivory-colored wool that is set nicely contrasted by a cinnamon-red face and legs. Spinning, anyone? Their pendulous ears and expressive eyes give a quizzical aspect to their demeanor, which is correctly interpreted as calm and docile. The meat is known to be tender and flavorful without a strong mutton taste. Grab your rosemary and olive oil.

Karen Vanek and Todd Gustafson

Welcome to Karen Vanek and Todd Gustafson who arrived from Chicago for a two-month Tag Team stint at Crazy Rooster. Many thanks to them for all their help with improvements to the barn and corral to reduce winter stress on the animals, care of the livestock, making some household improvements, and chopping and stacking firewood for winter. Todd even served the sheep an autumn snack of pumpkins, which they gobbled up. Karen and Todd are fellow “Permies,” recently graduating with their Permaculture Design Certificates. Their experience at Crazy Rooster Farm is preparing them for the next steps in their pursuits toward ecological and sustainable careers.

I dried one of my favorite herbs — rosemary — then went to store it in my pantry. Imagine my surprise at the difference in color, scent and, I’m sure, flavor, when I compared it to the organic rosemary I bought at my favorite co-op. It was gray.  Take a look at the difference.