Pregnancy Check – 2018

Pregnancy check and calf vaccinations for fall 2018 are recorded history.  October 25, 2018 held on to become a pretty nice day.  Veterinarian was hour and half late, but with the changes i’d made in the corral which made it more user friendly, we still managed to finish before dark.  The changes shaved at least an hour off working time.

Results of preg check were far more favorable than i could have ever expected given the very hot, dry, droughty, short grass conditions.

135 cows and heifers were checked.

  • Open/Bred
  • 2/39 of the 2 year olds – 95% bred
  • 3/19 of the 3 years olds – 84% bred
  • 2/15 of the 4 year olds – 87% bred *
  • 0/1 of the 5 year olds – 100% bred
  • 0/6 of the 6 year olds – 100% bred
  • 0/20 of the 7 year olds – 100% bred
  • 1/21 of the 8 year olds – 95% bred
  • 2/8 of the 9 year olds – 75% bred
  • 0/1 of the 10 year olds – 100% bred
  • 0/1 of the 11 year olds – 100% bred
  • 0/1 of the 12 year olds – 100% bred
  • 0/3 of the 13 year olds – 100% bred

Totals – 10/135  = 7.4% open or 92.8% bred

THRILLED with this result even had there not been a drought and i hadn’t changed the breeding season.

Since i was going to Kenya this summer and because i cannot be out past the 15th of August to move the bulls away from the cows (because of severe ragweed allergy), i changed the breeding season from 17 July to 7 July and lopped off 12 days on the end.  In other words, last year breeding season was 17 july – 20 September, but this year is 6 July – 19 August.  Breeding season went from 65 days to 45 days.

According to gestation tables, this puts the first calves arriving April 14th and the last ones on May 28.  I do not like to start calving so early, but since the Corriente cows give such rich milk and combine with heat, humidity, and toxic endophyte fescue of late spring, it was a disaster the two years i calved them out in the mid-May to end of June time frame. (30% calf death loss due to scours despite major treatment).  Add in my allergies, i made the decision for my present season.  We can get some super nasty weather, however, in April, so time will tell.

Measuring for improvement

Cheers

tauna

*(these two young cows raised the biggest calves – not sustainable for my operation)

 

 

 

Beef Enchiladas – Recipe

Recipe – Beef Enchiladas

Beef Enchiladas

INGREDIENTS

  • 6 flour tortillas (whole wheat is best)
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 1/2 pounds grass-finished ground beef
  • 2 cups shredded mozzarella or Monterey Jack cheese
  • 3/4 cup dairy sour cream
  • 3 tablespoons snipped dried parsley
  • 24 ounces tomato sauce
  • 1 tablespoon chili powder (optional)
  • 1/4 teaspoon ground cumin
  • 1/3 cup sliced pitted ripe olives (optional)

 

DIRECTIONS
Heat oven to 350 degrees and spray a 9×13 inch pan with olive oil.  Soften chopped onions in olive oil, then add ground beef and brown ground beef.  Drain if necessary.  Return to pan and warm through, remove from heat.  Stir in 1 1/2 cups of the cheese, the sour cream, and parsley.  Cover and reserve.  Heat remaining ingredients except olives to boiling; reduce heat.  Simmer uncovered five minutes.  Whilst beef mixture simmers, prepare enchiladas by placing about 3/4 cup of meat/cheese mixture in each tortilla, roll and place in pan.  Pour tomato mixture over the top.  Sprinkle with remaining shredded cheese.  Bake for 25-27 minutes.  Serve with olives, sour cream, and additional salsa if desired.
Serves 6

Flour Tortilla – Mexican Style

Oi!  Finally found a flat tortilla recipe that works for me!  I use freshly ground red wheat berries.  Granted, the experts recommend white wheat, but i just grabbed the red and proceeded.  Figured if it would work with that, it’ll work with any.

Recipe – Mexican Flour Tortillas

Flour Tortillas – Mexican Style

Takes about 25 minutes to mix all together and allow dough to rest.  Cooking is about 20 minutes.  This recipe yields 15 tortillas rolled to about 10 inch diameter, but I halved it and it worked great.

Ingredients:

3 cups flour (white wheat is better for tortillas, but this even works pretty good using red)

2 teaspoons baking powder

1 teaspoon salt

4 to 6 tablespoons butter

1 ¼ cups warm water (approximately but you may need more if using whole wheat flours)

Directions:

Mix the dry ingredients; then drop in the butter.  I squish it round in the dry ingredients with my fingers until the mix resembles coarse crumbles.  Add the warm water and mix.  I prefer using my Kitchenaid Artisan Mixer with the dough hook and let it do the work.  Cover the dough and let rest for about 10 minutes.  Knead a time or two, then tear off about 15 pieces of dough and roll into balls.  I throw the balls back into the mixer bowl, but just put them somewhere and cover – let rest for 10 minutes more.  Now they are ready to roll out.  Dust a bit of flour on your surface.

Cook in a dry heavy flat bottom skillet like a cast iron one for about 30 seconds each side on medium heat or less.

Keep warm or use them immediately for enchiladas or another favorite Mexican dish.

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Beef Sausage Lasagne

Recipe – Beef Sausage Lasagne    (Click on the link for a printable version of my personal recipe.)

I’ve been using this recipe for over 30 years and it never fails to please!  Since i don’t eat pork, i use our home raised ground beef which i’ve turned into beef sausage and using these same spices, it turns out awesome.  Make your own egg noodles and simple cut them about 1 1/2 inches wide and whatever length you like (they’ll get wider and longer when you boil them).  I use cottage cheese instead of ricotta and i often buy full fat mozzarella and shred it myself.  Usually have my own tomatoes to chop and cook down.

Here’s the original recipe printed in Betty Crocker’s International Cookbook circa 1980.  Great cookbook and you can see that page 159 has been open quite a lot! The cookbook must be out of print, but there are several vendors offering it at deep discount, but i’m not parting with my copy!!

Recipe - Lasagne beef

 

 

French Fried Onions Recipe

Lots of home grown green beans in the freezer.  Jessica picked up some onions from the store.  Had some canned mushroom soup on hand.  Never had made fried onions for classic green bean casserole before, but this works great!  I added some tips which will improve my next batch.  Made a big batch to go along with an 8# corned beef roast cooking along, smashed potatoes, and blackberry cobbler.  My mother-in-law has a wonderful patch of thorny blackberries.

Recipe French Fried Onions

Ingredients:

  • 3 large onions sliced into thin rings
  • 2 cups milk
  • 2-3 cups flour (I used freshly ground white wheat berries)
  • Oil for frying
  • Salt or other seasonings as desired

Directions:

Place part of the onion slices in the milk, then let soak for 5 minutes whilst oil is heating in a fryer or skillet.  Take some of the onions out of the milk and dredge through 1 cup of the flour.  Use a fork if you like to turn the onion slices to coat well.  Fry in batches in the oil, stirring to lightly browned.  Drain on paper towels, season to taste.

When the flour you are using starts to form clumps, start with new flour.  Trying to use it with clumps results in poor coverage on the onions.  I don’t know why – it just does or at least that is my experience.

I use these for making green bean casserole or whatever recipe you have calling for French fried onions.

About the Farm this Fall

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Late afternoon break from work to enjoy my workplace view shed.  Missouri is having splendid fall color this year!
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One of my pretty Corriente cows.
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Bald Eagles seemed skittish this year, thus difficult for casual snapshots.
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Another corral improvement for this year, is that i set up these old panels across the upper part of my round gathering pen.  This way, the calves could be sorted into it as they come by, whilst the cows go on by to another pen.  Worked slick as a whistle.  Someday, though, i’m going to have to get some help, these panels weigh at least 75 lbs a piece and moving them into position to hook together is getting more difficult for me.  However, since it worked, these will stay put now.
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Showing how difficult it is to shift cows from one paddock to another.  HA HA!  Open the gate and get out of the way!
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Buckbrush, as we call it in north Missouri, grew prolifically this year, i guess due to excessive heat and dry weather.  Bonus for the deer and many other wildlife this winter.  

Have a great weekend and Shabbat Shalom!

tauna