Blog Post – Page 2 – Belvedere Farms

How to help your milk cow adjust to Daylight Savings Time

03.16.2022 by Raelene Bradley // Leave a Comment

Over the last several weeks, Sandy and I have both been loving the pure early sunlight streaming into the milking parlor each morning.

But with Daylight Savings and the sudden and unceremonious thrust of morning milking back into the dark, we’re feeling the absence of those lovely rays of hope and spring.

Each morning as I’ve come to the barn for milking since the time change last weekend, I’ve found Sandy still laying snug and warm in the straw, barn cats curled up next to her warm side, no one quite ready for the day to begin.

“I hear you, love. It’s a rough week for all of us.”

Milk cows thrive on routine.

It’s no secret that a milk cow can get downright cranky if you’re even 15 minutes late to milking.

She’s engorged and uncomfortable, looking for a treat and impatient with your tardiness.

She may express her annoyance with a particularly well-timed slap with her tail, she may be particularly shifty and restless, or she just may poop right in the parlor, leaving you to frantically scramble to rescue the milk pail out from under her.

So how do you deal with the sudden, unforeseen, and rude adjustment in her milking routine that is Daylight Savings time?

Adjusting The Milking Schedule

The seasonal time change is often a difficult week for all of us. But remember, you’re the farmer. You get to take into account your cow, her temperament, and her needs and then make decisions about what will work best for your cow and your schedule.

And if the decisions you make turn out to not work out great, you’ll get another go in six months.

Here are a few ways to approach the adjustment to a seasonal time change.

Introduce a gradual adjustment

I’m almost certain you know first-hand (or can imagine in vivid detail) what it’s like to try to soothe a cranky toddler whose nap time routine has been bungled by the onset of Daylight Savings. It’s not a pretty sight.

If I were the type of parent to think and plan ahead, I may have tried to prepare said toddler by putting him down for a nap 15 minutes earlier each day for a week or so in advance, thus gradually adjusting his body clock to the new time change.

I never did this as a parent. Didn’t have the foresight or patience to make it happen.

But as a milk cow owner? You betcha.

So one way to ease the transition into Daylight Savings time is to milk 15 minutes earlier than your regularly scheduled milking time.

Do this over four days, milking 15 minutes earlier each day so that on day 4, you’ll be milking at the new earlier milking time.

Vice versa for the end of Daylight Savings. Just milk 15 minutes later than your regular time and four days later, you’ll be right “on time.”

Then just monitor how your cow reacts. If you find that she’s still super cranky, perhaps at the next time change you can adjust milking time by 15 minutes for two days to give her a little longer to adjust, then another 15 minutes the next two days and so forth so that after 8 days, you’re “on time” with the seasonal time change.

If you’re into less planning and foresight, less thinking and adjusting, then this next option may be for you:

Go cold turkey

This is, admittedly, my preferred method. It’s abrupt to be sure, but the time change is difficult for everyone and it always feels better to just get it over and done with.

Also, I’m not great at planning ahead. #fulldisclosure

Milk cows are experts at adapting. They adapt to changes in schedule, changes in demand, changes in feed, changes in weather. Of course, some changes MUST be introduced gradually (like introducing a new feed), but when it comes to the milking schedule, I feel that a change of an hour once in spring and again in fall is best accomplished all at once.

Just rip the bandaid off and move forward.

So on the morning of Daylight Savings when I’m feeling groggy and sleep deprived (more so than usual that is), I get Sandy up early and we milk an hour early. And again an hour early in the evening, fully adjusted now to the new time.

She may very well be a little cranky. And that’s to be expected. You probably are too. So give her a little grace – and yourself too. Brew an extra strong cup of coffee and love on her a few extra minutes for those first few mornings.

Moderation is a Virtue

Instead of going cold turkey, or taking a week or more to nurse your cow into the time change, you can absolutely follow a little more moderate route as you make the adjustment and combine elements of both these approaches.

Adjust over 2-3 milkings

If you normally milk at 7am, on the morning of Daylight Savings, milk at 7:30/7:40am (that would be 6:30/6:40am on the previous time, about half an hour early for your cow).

Then in the evening, milk at 7:15/7:20 (that would be 6:15/6:20pm on the previous time, 40-45 minutes earlier than her normally scheduled milking time).

And the next morning (the day after the time change), milk at 7am.

With this option, you’ve moderated the change over 2-3 milkings so she’s had a chance to adjust, but it hasn’t been too much trouble or needed too much advanced planning on your part.

Win win eh?

Daylight Savings is a rough transition for all of us, but with a plan in place, you can weather the rough patch and know just how best to serve your cow so she can happily keep doing what she does best: liquid sunshine to feed the whole farm.

KEEP LEARNING IN MILK COW 101

Keeping a milk cow is beautiful, but can be intimidating and overwhelming. Even simple things like the seasonal time change can throw you for a loop and make you feel off kilter. I’ve been there; I know exactly what that feels like!

So if you’re dreaming of keeping a family cow and have a zillion questions, join the waitlist for Milk Cow 101. You’ll be the first to know when enrollment opens and you’ll be ready to learn everything you need to feel confident and prepared to care for, feed, milk, and love your very own family milk cow.

What is A2A2 Milk?

03.03.2022 by Raelene Bradley // 6 Comments

There has been a recent surge of interest in A2A2 milk. You may have heard about it in commercials, in the media, on store shelves, in health and nutrition articles and advertisements. One thing I find so fascinating about much of the literature surrounding A2A2 milk is that nearly all of it is marketing-based. That is, the main purpose of much of the available information is to try to convince you one way or the other and so you really have to read closely when it comes to A2A2 milk (as is often the case for many trending food and health topics).

As a dairywoman and milk cow owner, I’ve done a lot of research, have tested my own milk cow’s genetics, and am here to offer clear info and a balanced real-life perspective.

What is A2A2 milk?

The labels A1 and A2 refer to the type of beta-casein protein in a cow’s milk. Those beta-casein proteins are labeled either A1A1, A1A2, or A2A2.

A2A2 milk is milk that comes from a cow with the genetic code for A2A2 beta-casein proteins. A cow with A1A1 or A1A2 will not produce A2A2 milk.

How is it different from “regular” milk?

A1 and A2 beta-casein proteins are genetic variants of the beta-casein milk protein and differ by only one amino acid.

Studies have found that the digestive enzymes that process proteins within the human digestive tract interact with beta-casein proteins exactly at the location where the amino acids differ, and so A1 and A2 beta-casein proteins are each processed differently within our digestive system.

Is it healthier/better for you than “regular” milk?

There is no medical evidence to suggest that A1 milk is in any way harmful. And conversely, no medical studies suggest that A2 milk is inherently better.

There is, however, anecdotal evidence that does suggest that A2 milk is easier to digest and thus can cause less discomfort for those who experience lactose sensitivities or intolerances.

Some studies suggest that around 25% of people are sensitive to the proteins released upon digestion of A1 milk. It may well be that a portion of those who believe they have a lactose intolerance may actually be sensitive to A1 beta-casein.

One human study did show that more gastrointestinal discomfort occurred following the consumption of A1 milk compared to A2 milk.*

How do you get A2A2 milk?

A2 beta-casein proteins are a genetic variant; whether the cow has A1 or A2 proteins depends entirely on her DNA.

There’s nothing you can do to change or affect that in any way. It doesn’t matter what or how much she eats, where she’s housed, where or how much she grazes.

It’s simply in her DNA.

What kind of cow has A2A2 milk?

Cows of every breed can potentially have the genetic variant for A2A2 milk. Holsteins have the lowest probability of the A2A2 gene at 35%; Jerseys and Guernseys have the highest probability at 57%-65%.

This table, published by Canadian Dairy Network Excellence in 2016 shows the percentage of cows by breed who were tested and shown to carry the A2A2 genotype.

Canadian Dairy Network Excellence, “Beta Casein, A2 Milk and Genetics,” Dec 2016.

How do I know if my cow is A2A2?

You’ll need to test her DNA.

This winter, I pulled a couple dozen hairs (roots intact) from Sandy’s tail switch and sent them to a lab for DNA testing. It had nothing to do with her health or well-being, I was just curious.

The results came back; Sandy does indeed have the A2A2 genotype.

Does it matter if my cow is A2A2?

The best way to answer this question is: it depends.

If you are already drinking raw milk, all of the natural enzymes, probiotics, and beneficial bacteria remain intact and are already working to make the milk easier for your digestive system to process, enabling better nutrient absorption and less discomfort. In that case, A2A2 may not make much difference.

If you experience lactose intolerances or sensitivities, you may very well find that A2A2 milk is easier to digest and allows you to enjoy dairy products you’d thought no longer available to you. (hellooooo, ice cream).

If you run a dairy or a herd share, A2A2 cows may be more valuable since A2A2 milk can bring higher prices as more consumers consider it a more desirable product.

Someone asked me recently if I was excited to get the results of Sandy’s A2 genetic test. I wasn’t quite sure how to answer.

Sandy is producing the same milk she always did. It’s just as creamy and delicious as it was before the test. It is neat to know and it may make her valuable for those looking specifically for A2 milk.

But for me, nothing has changed except to confirm that she does indeed produce nature’s most perfect food with its incredible combination of essential nutrients, proteins, and healthy fats.

It just also happens to be trending.

Have more questions about A2A2 milk? Let me know in the comments!

*Sources Cited

Canadian Network for Dairy Excellence, “Beta Casein, A2 Milk and Genetics” https://www.cdn.ca/document.php?id=461. Accessed 3 March 2022.

Farmer’s Oxtail Stew

02.10.2022 by Raelene Bradley // Leave a Comment

If you buy a whole or half beef in bulk directly from a farmer (shout-out to our loyal beef customers!), or butcher your own, you’ll likely end up with a few odd cuts of meat you’d never see in the grocery store and may not know what to do with.

One of those rare but delicious cuts is the oxtail.

The oxtail is the tail of any beef animal, no matter if your beef was a heifer or steer, Angus or Limousin

The tail is a well-used appendage and works overtime. Its muscles are strong, well-developed, and beautifully marbled (which means it’s also full of flavor). Because of that, it needs to be braised low and slow so that the meat melts off the bone, tender and succulent, rich and delicious.

The first time I was going to cook an oxtail, I turned to Darina Allen’s Forgotten Skills of Cooking.

This is one of my very favorite resources for traditional cooking skills and recipes. If I’m going to do anything old-school, or make something off the beaten path (liver, sweet breads, home dairy, a whole goose), I always open this cookbook first and Darina always has something insightful to teach me.

I’ve since adapted her recipe to make better use of the ingredients I have on hand and adjusted to my own method and preferences. The basic method is this: sauté the vegetables in lard, brown the meat in the drippings, add wine and deglaze the pan, add stock and tomato paste and herbs, return the vegetables and meat to the pan, cover, and braise all afternoon on low heat.

I use the same method to cook beef shanks (another rare cut whose praises I will sing all day long) with only a few variations.

For these cold midwinter days as I’m working my way through the freezer and looking for hearty, stick-to-your-ribs fare to warm cold fingers and toes after hours spent outside in the snow, you just can’t beat this hearty, delicious oxtail stew.

Print Recipe

Farmer’s Oxtail Stew

Thick, flavorful, and stick-to-your-ribs good, this oxtail stew braises in the oven for hours and is the perfect meal for cold midwinter days.

Prep Time20

Cook Time4

Course: Main Course

Ingredients

2 Tbsp beef drippings OR lard
3-4 strips bacon (optional)*
2 carrots, diced
3-4 celery ribs, diced
1 onion, minced
1 oxtail, cut into segments
1 lb beef stew meat, cut into 1.5" cubes
1 cup red wine
4 cups beef stock*
1 bay leaf
1 sprig thyme
2 Tbsp tomato paste
salt & pepper, to taste

Instructions

Preheat oven to 325°F.
Heat beef drippings or lard a dutch oven or heavy oven-safe saucepan.
Add the bacon (if using) and sautéed 1-2 minutes.
Add onions, celery, and carrots and sautée 2-3 minutes, stirring occasionally.
Remove the bacon and vegetables and set aside.
Add oxtails to the hot drippings, turning every 2-3 minutes to brown each side. Remove and set aside. Add the beef stew and do the same. Remove and set aside.
Add the wine and 1 cup of beef stock to the dutch oven and bring to a gentle boil, scraping up any bits from the bottom of the pan.
Add the broth, herbs, and tomato paste. Season with salt & ground pepper.
Return oxtails, beef stew meat, and vegetables to the dutch oven. Stir to combine.
Cover and transfer to the oven. Cook gently for 3-4 hours until the vegetables are very tender and the meat is falling off the bones.
Use a fork to pull the meat from the bones, removing the bones. Taste & season if necessary with salt & freshly ground pepper.
Serve over buttered mashed potatoes or polenta.

Notes

*I didn’t have bacon on hand this week so just added an extra tablespoon of lard.

*It’s perfectly fine to use duck or chicken stock in place of beef. Granted, beef stock has a deeper, more complex flavor, but if I have chicken stock on hand, I don’t hesitate to use it instead.

* This oxtail stew has the consistency of a thick gravy. Serve it over buttered mashed potatoes, pasta, or polenta. Or with thick slices of crusty bread.

*Garnish with minced parsley, if desired.

*Leftover oxtail stew spread over thick buttered toast is ridiculously delicious. Just sayin’.

*Oxtail comes in an odd-shaped package – it really does have the shape of a tail, but the butcher should cut through the bone for you in segments. It’ll look a little like an old-fashioned phone coil. Just cut through the meat at each segment to separate them.

If by chance the butcher did not cut through the bone, it’ll be trickier to use, but still possible and no less delicious.

Just brown the whole tail curled around the bottom of your pan, turning over once to brown the underside. Remove and proceed with the rest of the recipe. Then return it to the pan before the vegetables, curling it around again. Add the remaining ingredients and you’ll be good to go.

Because you cook it low and slow, the meat will fall right off the bone and it won’t hurt the stew a bit to have the tail bone intact.