Project 365 USDA still doesn't seem to get it
This pig gets it though, she knows that having pigs in forest land is good for her, good for the forest and good for business. Here is a letter that will go out on friday.
To: Javier Cruz - District Conservationist From: Craig L. Floyd
USDA-NRCS Footsteps Farm LLC
238 West Town Street 55 Laurence Eleanor StNorwich, CT 06360 Stonington, Ct 06378
Subject: EQIP program for establishing paddock fences in woodland
February 26, 2009
Mr. Cruz et al:
This is to request a waiver from the normal definition of graze able pasture to include woodland for grazing pastured pigs.
Background: Having reestablished one of Connecticut’s oldest farms, we are expanding our production to enable us to raise more pigs on acorns.
Starting five years ago with dense overgrown pastures we have along with our Scottish Highland Cattle and Tamworth hogs cleared about 15 acres back to the way it was when my Grandfather quit farming in the 60’s.
A trip to our extensive web site: www.footstepsfarm.com will acquaint you with our growth and progress.
2 years ago we acquired a Ct Dept of Ag grant to expand our pastures into the wood lots to enlarge our MIG system and allow more rotation of pigs under the Oaks, Hickory trees and Maples.
In the past 5 years of farming besides obtaining the grant from the Ct Dept of Ag to expand our pastures in to the woodlots. We have bought hog huts, built feed bins, put in a “road”, and expandd our pastured chicken operation. We have cleared land, put in miles of fence, attended farm markets, been a featured speaker as a National Conference and increased our herd.We have been busy.
Having just returned from a national seminar on Pastured Pork I have planned for the long term rearing of pastured pork with a ultimate goal of marketing Spanish or “Jamón de Bellota” hams which sell for upwards to $4,000.00 each. Here is a small clip:
“The hams come from free range Iberian pigs that roam around freely. They are fed with nothing but acorns from old oak trees (Iberico de Bellota). The legs are then "salted" and cured for up to a total of 3 years before its sold in the market. Jabugo hams are longer and slightly thinner than the regular Jamon Serrano, the hoof is black and are known to have a high quantity of fat marbling which gives this the excellent taste. “
http://www.miguelvecin.com/2009/01/spanish-hams.html
Our pork is in high demand with people waiting up to a year for a order to be filled. We get $8.75 a pound for hotdogs and sell cuts averaging $8.00 per pound. Ct public radio’s Food Smooze’s Faith Middleton features us often and we have been covered by most every major media in Ct, the Ny times etc. On our web site under “what others say” is both a Ch 61 media story done on us and a audio of The Food Smooze interview I did.
Our plan is to fence in more wood lot, these lots were hayed just 40 years ago and now we want to bring them back into producing the finest pork available.
Our acreage is would be divided into ½ acre paddocks with electric fence, a feeder set in with 1,000 pounds of grain. Regardless of the stocking rate when the 1,000 pounds of grain is gone the pigs are moved. Ideally each pig visits each paddock 2 ½ times in 300 days. This assures against over compaction and allows ample re-growth of grasses, providing a “Savanna” forest as we had prior to being colonized in the 1600’s.
This rotation system allows for better manure distribution/utilization - control ofunderstory invasive species from the grazing/browsing habits of ScottishHighland cattle and the Tamworth hogs, and fattens the pigs with desirable fat and superior taste from the acorns.
Currently we have ample acreage for our plan but lack fence line, water line and serviceable roads during the wet season. Our home well is taxed to the limit with our current number of water containers. With an increase of hogs from 20 to 200 in the spring, summer and fall months, we need a new well with solar power, pump and lines to the many different paddocks.
Pigs in the wooded area also provides disturbance of the woods which benefits the trees. As you must know woods require disturbance and if properly stocked, properly rotated and managed this system is a win win for the forest, the pigs and the farmer not to mention the foodies.
Styled after Joel Salatin’s Polyface farm our farm is a leader in Ct. With your help and your understanding that what we are doing is not a normal grazing system but one far better for all concerned we can benefit each entity involved in our expansion.
Before your final decision is made I would ask you to personally visit our farm to see our operation. Only by walking our pastures can you understand the full impact of your yea/nay.
Cheers,
Craig L. Floyd
CC: Joe Neafsey Tim Pindell - Soil ConservationistUSDA-NRCS
Subject: EQIP program for establishing paddock fences in woodland
February 26, 2009
Mr. Cruz et al:
This is to request a waiver from the normal definition of graze able pasture to include woodland for grazing pastured pigs.
Background: Having reestablished one of Connecticut’s oldest farms, we are expanding our production to enable us to raise more pigs on acorns.
Starting five years ago with dense overgrown pastures we have along with our Scottish Highland Cattle and Tamworth hogs cleared about 15 acres back to the way it was when my Grandfather quit farming in the 60’s.
A trip to our extensive web site: www.footstepsfarm.com will acquaint you with our growth and progress.
2 years ago we acquired a Ct Dept of Ag grant to expand our pastures into the wood lots to enlarge our MIG system and allow more rotation of pigs under the Oaks, Hickory trees and Maples.
In the past 5 years of farming besides obtaining the grant from the Ct Dept of Ag to expand our pastures in to the woodlots. We have bought hog huts, built feed bins, put in a “road”, and expandd our pastured chicken operation. We have cleared land, put in miles of fence, attended farm markets, been a featured speaker as a National Conference and increased our herd.We have been busy.
Having just returned from a national seminar on Pastured Pork I have planned for the long term rearing of pastured pork with a ultimate goal of marketing Spanish or “Jamón de Bellota” hams which sell for upwards to $4,000.00 each. Here is a small clip:
“The hams come from free range Iberian pigs that roam around freely. They are fed with nothing but acorns from old oak trees (Iberico de Bellota). The legs are then "salted" and cured for up to a total of 3 years before its sold in the market. Jabugo hams are longer and slightly thinner than the regular Jamon Serrano, the hoof is black and are known to have a high quantity of fat marbling which gives this the excellent taste. “
http://www.miguelvecin.com/2009/01/spanish-hams.html
Our pork is in high demand with people waiting up to a year for a order to be filled. We get $8.75 a pound for hotdogs and sell cuts averaging $8.00 per pound. Ct public radio’s Food Smooze’s Faith Middleton features us often and we have been covered by most every major media in Ct, the Ny times etc. On our web site under “what others say” is both a Ch 61 media story done on us and a audio of The Food Smooze interview I did.
Our plan is to fence in more wood lot, these lots were hayed just 40 years ago and now we want to bring them back into producing the finest pork available.
Our acreage is would be divided into ½ acre paddocks with electric fence, a feeder set in with 1,000 pounds of grain. Regardless of the stocking rate when the 1,000 pounds of grain is gone the pigs are moved. Ideally each pig visits each paddock 2 ½ times in 300 days. This assures against over compaction and allows ample re-growth of grasses, providing a “Savanna” forest as we had prior to being colonized in the 1600’s.
This rotation system allows for better manure distribution/utilization - control ofunderstory invasive species from the grazing/browsing habits of ScottishHighland cattle and the Tamworth hogs, and fattens the pigs with desirable fat and superior taste from the acorns.
Currently we have ample acreage for our plan but lack fence line, water line and serviceable roads during the wet season. Our home well is taxed to the limit with our current number of water containers. With an increase of hogs from 20 to 200 in the spring, summer and fall months, we need a new well with solar power, pump and lines to the many different paddocks.
Pigs in the wooded area also provides disturbance of the woods which benefits the trees. As you must know woods require disturbance and if properly stocked, properly rotated and managed this system is a win win for the forest, the pigs and the farmer not to mention the foodies.
Styled after Joel Salatin’s Polyface farm our farm is a leader in Ct. With your help and your understanding that what we are doing is not a normal grazing system but one far better for all concerned we can benefit each entity involved in our expansion.
Before your final decision is made I would ask you to personally visit our farm to see our operation. Only by walking our pastures can you understand the full impact of your yea/nay.
Cheers,
Craig L. Floyd
CC: Joe Neafsey Tim Pindell - Soil ConservationistUSDA-NRCS
USDA-N R C S
344 MerrowRoad YanticRiverPlazaSuiuteA 238 West Town Street
Tolland, CT 06084-3917 Norwich, CT 06360
posted by Footsteps Farm | 10:32 AM
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