Beginnings
The farm was purchased by Jim’s parents in 1952. Jim and LeeAnn started farming here in 1977 with a simple corn-soybean-wheat crop rotation as well as a small hog business in the buildings. Major changes over the years include a steady reduction in tillage and crop chemical use as well as an increasing focus upon livestock production. First sheep and then cattle were added to the hogs to provide a grazing species. More than half of the 320 acres is now in grass or hay. Decision making is now by the Holistic Management Model, which considers the environment and family/community as well as long term profitability.
Operations
The livestock businesses are the core of the farm. Pastures A Plenty is a grazing operation with a few acres of organic grain crops each year. It features dairy heifers on pasture nine or ten months a year, with hogs and chickens joining them there during the warmer months. The sows birth their young on pasture in summer and some of the offspring are fed to market size in pasture as well. Hay is made in summer to supplement the pastures for the heifers and sows during the winter season.
We use Berkshire and Duroc genetics in the hog breeding. These breeds produce the tastiest pork and they are rugged and hardy, liking our outdoor environment. We use Chester White as well and will soon be bringing in a minor share of heritage breeding, perhaps Gloucester Old Spot or English Large Black to help the sow line make maximum use of farm grown and forage feeds.
Passing on the Farm
Passing on our farm to another generation of farmers has always been a goal as well and has just the last few years become concrete with the interest of our son Josh and his wife Cindy in the farming operations. Their three children are involved, each having an on-farm business.
Pastures A Plenty meat sales began in 1999. We started it because of our desire to get a fair price for our hogs and it has grown enough to use all the labor we can spare. Josh and Cindy and Jim and LeeAnn are full partners in the farm and in the meat sales business. Two daughters and their families, Katherine (and Curt) Dorschner and Carolyn (and Kris) Mahoney also take a lively interest in the farm and the business. Click to Photo Gallery to see some of Carye’s art, which will give you a feel and understanding for the farm. Curt is Pastures’ graphic designer.
Food Safety
Pastures A Plenty uses no drugs in the feed to promote growth. We think that fresh air and sunshine are the best health guarantee for our animals as it is for us.
Similarly, since we use only small family owned processors, there is no need to think of food irradiation, nor have we ever considered doing so. Your food is safe and healthful because the animals were raised in a clean environment, harvested in a clean and humane facility, and the products delivered to you at the proper temperature in clean equipment. “From our Pastures to your Plate” says it well.
Harmony
We make an effort to blend operations on the farm so that the whole works together in harmony. The stock is maintained on pastures to maximize use of grass and forage feeds. When they are on pasture they form a system with the land that is close to natural. When they must be housed in colder months, care is taken that the manures are well mixed with straws for return to the pastures and croplands. Animals are never confined here on bare floors with no bedding. Rather, all our hog growing buildings are open to the sun and air.
Crops are rotated so that weeds may be controlled with well timed cultivations. Our farm is very much hands-on, requiring careful management and human attention to detail. We planned it that way. We are proud of our farm and its produce. Give our products a try. You can taste the quality.