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Traeger Smoky Ham and Bean Soup

Thursday, February 22nd, 2024

Traeger Smoky Ham and Bean SoupGently simmered, this ham-centric soup demands minimal attention, boasting big flavors with just a little hands-on time. Fire up your Traeger to get started making this Smoky Ham and Bean Soup.

INGREDIENTS (Serves 8):

1 1/2 Pound Pork Neck
As Needed Pepper
1 Teaspoon Fine sea salt, plus more as needed
1 Tablespoon olive oil, or butter, or more as needed
1 Large yellow onion, diced
1 Tablespoon Garlic, minced
2 Teaspoon hot sauce
2 cans Northwest beans, drained, rinsed
1 Teaspoon cold water
1 Teaspoon cornstarch
3 Slices bacon, cooked, chopped, for serving
1 Tablespoon fresh parsley, chopped, for serving

STEPS:

  1. When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
  2. Season the pork neck with salt, and pepper. Place the pork directly on the grill grates. Close the lid and smoke for 2 hours, or longer depending on smoke preference. Remove the pork from the grill and allow it to cool.
    INGREDIENTS

    • 1 1/2 Pound Pork Neck

    • As Needed Pepper

    • 1 Teaspoon Fine sea salt, plus more as needed

  3. In a large pot over medium heat, add the oil, onions, and garlic and sauté, stirring occasionally until the onions are caramelized. Season with salt, and pepper, to taste.
    INGREDIENTS

    • 1 Tablespoon olive oil, or butter, or more as needed

    • 1 Large yellow onion, diced

    • 1 Tablespoon Garlic, minced

  4. Add the pork neck, and hot sauce to the pot. Add enough water to cover the meat. Bring the soup to a boil then reduce the heat to a simmer. Simmer uncovered for 3 hours.
    INGREDIENTS

    • 2 Teaspoon hot sauce

  5. Remove the pork from the pot and let cool. Once the pork has cooled, pull the meat off the bone and shred. Add the shredded pork back to the soup pot along with the beans and return the pot to medium heat.
    INGREDIENTS

    • 2  cans Northwest beans, drained, rinsed

  6. In a small bowl, mix the cold water and cornstarch together then add it to the soup. Stir constantly until it starts to thicken. Reduce the heat to low, and keep warm until ready to serve.
    INGREDIENTS

    • 1 Teaspoon cold water

    • 1 Teaspoon cornstarch

  7. Remove the soup from the heat and garnish with chopped bacon and parsley, and serve warm. Enjoy!
    INGREDIENTS

    • 3 Slices bacon, cooked, chopped, for serving

    • 1 Tablespoon fresh parsley, chopped, for serving

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Planning Spring Pasture Management

Tuesday, February 20th, 2024

Spring Pasture ManagementThe arrival of spring presents a prime opportunity for farmers and livestock owners to improve the health of their pastures through proper pasture management. Not only does this help to regenerate growth, but it also ensures that the animals are well-fed and healthy. There are a few steps you can take to improve your pasture management including planning rotations, avoiding overgrazing, and looking out for poisonous plants.

Plan Your Rotation
Rotational grazing is one of the most effective ways to maintain healthy pastures. This practice involves splitting a pasture into smaller paddocks and allowing the animals to graze on each paddock for a set period of time before moving onto the next. Giving the grass time to recover before it’s grazed again is crucial for its health. In addition, rotational grazing provides an opportunity for livestock to graze on nutrient-rich grass as it regenerates. This practice encourages animal movement and even distribution of fertilizer, ultimately resulting in a better-quality pasture.

Avoid Overgrazing
It’s important to resist the temptation to leave all the animals in one area for an extended period. This can lead to overgrazing, a process where livestock consume too much grass, and it is unable to recover. This can harm the overall health of your pasture and reduce its productivity. Overgrazing can increase the presence of weeds, soil compaction, and decreased water infiltration. The best way to prevent overgrazing is to manage your grazing schedule correctly. It’s important not to leave your livestock in any one area for too long.

Beware of Poisonous Plants
It’s essential to be aware of the different poisonous plants that can be present in your pastures. These plants can adversely affect the health of your livestock if ingested, and some can even be fatal. Such plants include poison ivy and poison oak. Be sure to remove these plants from your pastures, and observe closely whether they are growing back. Consider fencing off any areas in which these plants are known to grow, or uprooting and replanting any areas where they may be present.

Spring pasture management is crucial when it comes to keeping pastures healthy and robust. Proper rotational grazing, grazing management, and attention to poisonous plants will ensure your pasture remains healthy, providing sufficient and nutritious feed for your livestock. Whether it’s your private collection of animals, or livestock that provides for your livelihood, it’s important to prioritize their health and well-being by maintaining healthy pastures. Take these three factors into account to ensure the health and longevity of your pasture and in turn your livestock.

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Traeger Roasted Broccoli Cheese Soup

Thursday, February 15th, 2024

Traeger Roasted Broccoli Cheese SoupPut a tasty wood-fired twist on this comforting cheesy classic by roasting the broccoli on your Traeger for this Roasted Broccoli Cheese Soup.

INGREDIENTS (Serves 4): 

3 Cup broccoli florets, cut into bite-size pieces
1 Cup sliced broccoli stems
To Taste Olive oil
3/4 Teaspoon kosher salt, plus more to taste
5 Tablespoon unsalted butter, divided
1 Medium yellow onion, diced
1 Clove garlic, minced
1/4 Cup all-purpose flour
2 Cup chicken stock
2 Cup half-and-half
2 Large carrots, sliced into thin rounds
3/4 Teaspoon freshly ground black pepper, plus more to taste
1/2 Teaspoon paprika
1/2 Teaspoon dry mustard powder
Pinch of cayenne pepper
8 Ounce freshly grated cheddar cheese, plus more for garnish

STEPS:

  1. When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.
  2. Spread the broccoli florets and stems in a single layer on the prepared baking sheet. Drizzle with olive oil and season with a pinch of salt.
    INGREDIENTS

    • 3 Cup broccoli florets, cut into bite-size pieces

    • 1 Cup sliced broccoli stems

    • To Taste Olive oil

    • 3/4 Teaspoon kosher salt, plus more to taste

  3. Place the baking sheet on the grill grates, close the lid, and cook for 5 minutes. Stir and continue cooking until the broccoli is tender, 5 minutes more. Remove from the grill and set aside.
  4. Place a large cast iron pot on the grill grates. Close the lid and allow the pot to preheat for 5 minutes.
  5. Add 1 tablespoon of butter and the onion to the pot. Sauté, stirring frequently, until onion is translucent and barely browned, about 4 minutes. Add the garlic and cook until fragrant, stirring constantly so it does not burn, about 30 seconds.
    INGREDIENTS

    • 5 Tablespoon unsalted butter, divided

    • 1 Medium yellow onion, diced

    • 1 Clove garlic, minced

  6. Remove the pot from the heat and transfer the onion mixture to a small bowl. Wipe out the pot with paper towels. Reduce the Traeger temperature to 375°F. Place the pot back on the grill grates, close the lid, and allow to preheat again for 5 minutes.
  7. Add the remaining 4 tablespoons of butter and the flour to the pot. Close the lid and cook, whisking every 5 minutes, until the roux has thickened, about 20 minutes total.
    INGREDIENTS

    • 1/4 Cup all-purpose flour

  8. While whisking constantly, slowly pour in the chicken stock, then the half-and-half. Close the lid and cook, whisking occasionally, until the liquid has reduced and thickened, about 45 minutes.
    INGREDIENTS

    • 2 Cup chicken stock

    • 2 Cup half-and-half

  9. Add the roasted broccoli, carrots, onion and garlic mixture, salt, pepper, paprika, mustard powder, and cayenne. Close the lid and simmer until the soup has reduced and thickened more and the carrots are tender, 20-25 minutes.
    INGREDIENTS

    • 2 Large carrots, sliced into thin rounds

    • 3/4 Teaspoon freshly ground black pepper, plus more to taste

    • 1/2 Teaspoon paprika

    • 1/2 Teaspoon dry mustard powder

    •  Pinch of cayenne pepper

  10. Stir the cheese into the soup until melted and incorporated.
    INGREDIENTS

    • 8 Ounce freshly grated cheddar cheese, plus more for garnish

  11. Ladle the soup into bowls and serve immediately with more cheese for garnish. Enjoy!

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Traeger Lasagna Soup

Thursday, February 8th, 2024

Traeger Lasagna SoupIf you like lasagna, you will love this Traeger lasagna soup, which takes much less time to make yet packs all the same comforting flavors. Cooking it on the Traeger adds subtle wood-fired flavor.

INGREDIENTS (Serves 6):

2 Tablespoon Olive oil
1 Pound mild or hot Italian bulk sausage or links with casings removed
1 Small yellow onion, grated on the large holes of a box grater
4 Clove garlic, grated or minced
1 Tablespoon Italian seasoning
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
4 Cup chicken broth
3 Cup homemade or store-bought marinara (from a 24 oz jar)
1/2 Pound dried lasagna noodles (about 10), not the no-boil kind
2 Ounce mozzarella, grated (about ½ cup)
1 Ounce Parmesan, grated (about ¼ cup)
2 Ounce ricotta cheese (about ½ cup)
Fresh basil leaves, for serving

STEPS:

  1. Place a large, uncovered enameled Dutch oven or other oven-safe pot directly on your Traeger’s grill grate then preheat the grill with the lid closed to 350°F; this will take about 15 minutes.
  2. Add the olive oil to the hot pot, then add the sausage, onion, Italian seasoning, garlic, salt, and pepper. Stir with a wooden spoon or heatproof spatula, breaking up any large pieces of sausage. Close the grill lid and cook with the pot uncovered, stirring occasionally, until the sausage is cooked through and begins to brown, 25 to 30 minutes.
    INGREDIENTS

    • 2 Tablespoon Olive oil

    • 1 Pound mild or hot Italian bulk sausage or links with casings removed

    • 1 Small yellow onion, grated on the large holes of a box grater

    • 4 Clove garlic, grated or minced

    • 1 Tablespoon Italian seasoning

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon freshly ground black pepper

  3. Add the chicken broth and marinara and stir to combine. Break the lasagna noodles into 4 to 5 pieces each, then add them to the pot. Stir and then press down lightly on the noodles to ensure they are submerged. Close the grill lid and cook, stirring occasionally, until the noodles are al dente, 25 to 30 minutes
    INGREDIENTS

    • 4 Cup chicken broth

    • 3 Cup homemade or store-bought marinara (from a 24 oz jar)

    • 1/2 Pound dried lasagna noodles (about 10), not the no-boil kind

  4. Add the mozzarella and Parmesan and stir to combine.
    INGREDIENTS

    • 2 Ounce mozzarella, grated (about ½ cup)

    • 1 Ounce Parmesan, grated (about ¼ cup)

  5. Serve the soup topped with a dollop of ricotta cheese and fresh basil leaves, as desired. Enjoy!
    INGREDIENTS

    • 2 Ounce ricotta cheese (about ½ cup)

    •  Fresh basil leaves, for serving

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Planting Seed Potatoes

Thursday, February 8th, 2024

Planting Seed PotatoesPotatoes are a staple in many households across the world. They are versatile, tasty, and easy to cook. However, not many people know about seed potatoes and how they can significantly affect the quality and quantity of your potato crop. We’ve put together some information about seed potatoes and tips for planting, so you can reap the benefits of seed potatoes too.

What are seed potatoes?
Seed potatoes are potatoes that have been carefully selected, stored, and saved from the previous year’s potato crop. These potatoes are precisely picked based on their size, shape, and quality and are free from any diseases or pests. Seed potatoes ensure that only the best potatoes get planted the following year, resulting in a higher yield and crop quality.

Why are seed potatoes important?
Seed potatoes are critical for any gardener who wants to produce a healthy and fruitful potato crop the following year. Using seed potatoes from a previous crop means that gardeners are not only using potatoes that have been carefully selected and verified but are also avoiding any possible disease or pest infestation.

How to choose the right seed potatoes?
Choosing the right seed potato is essential for producing a healthy potato crop. Gardeners should select potatoes that are firm, free from blemishes, and have a good shape. The chosen potatoes should be stored in a cool, dry place before planting. Before planting, gardeners should also inspect the potatoes to ensure that they are disease-free.

How to plant seed potatoes?
Gardeners should plant their seed potatoes in the spring, 2-4 weeks before the last frost date. The selected potatoes should be cut into small pieces, each containing at least 2-3 eyes. Patios should be planted in the ground with the eyes facing upwards, ensuring that they are covered with soil. As the potatoes grow, gardeners should continue to cover the plants with soil to promote growth.

When to harvest seed potatoes?
Seed potatoes should be harvested in the summer or fall when the plants start to die back. The potatoes will be ready for harvest when the leaves turn brown and start to wilt. Gardeners should carefully dig the potatoes out of the ground to avoid damaging them.

Seed potatoes are a great option for gardeners who want to get a head start on their potato crop. They help produce a healthy, high-yield potato crop. Keep our tips in mind when choosing and planting seed potatoes in your garden for a successful yield. Remember, a healthy and fruitful potato crop results from using healthy seed potatoes!

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Guide to Growing Onion Sets

Wednesday, February 7th, 2024

Growing Onion SetsAre you a gardener who wants to add more variety to your vegetable garden? If so, you might want to consider growing onion sets. Onion sets are small onions that are grown from seeds and then transplanted into your garden. They’re a great option for gardeners who want to get a head start on their onion crop without waiting for a full year. In this guide, we’ll talk about the benefits of planting onion sets and how to grow them successfully.

Let’s go over some of the benefits of using onion sets. One of the biggest advantages is time. By planting onion sets in the fall, you’ll be able to harvest your crop in the spring or early summer, rather than waiting an entire year for onions to mature. Onion sets are also easier to plant than onion seeds, as they don’t require a lot of time or effort to get started. Additionally, onion sets are less prone to disease and pests.

So how do you grow onion sets? The first step is to choose a location that gets plenty of sunlight and has well-draining soil. Onions prefer slightly acidic soil with a pH of around 6.0 to 6.8. You can test your soil’s pH using a kit from your local garden center. We have pH kits to choose from in the garden department of our store that are perfect for the job. Once you’ve found the perfect spot, prepare the soil by tilling it and adding compost or other organic matter.

When planting your onion sets, make sure to space them about 4-6 inches apart and plant them at a depth of about 1 inch. Push each set into the soil until the tip is barely visible. Onions don’t need a lot of water, but make sure to keep them well-watered during dry spells. You can also mulch around your onions to help retain moisture and suppress weeds.

As your onions grow, be sure to keep an eye out for pests and diseases. Common onion pests include onion maggots, thrips, and onion flies, while common onion diseases include downy mildew, onion smut, and white rot. If you notice any issues, remove affected plants and treat the surrounding soil with an organic fungicide or insecticide.

Finally, you can harvest your onion sets. Onions are ready to harvest when the tops dry out and start to fall over. At this point, stop watering your onions and let them cure in the garden for a week or two. Once the outer skin is papery and the tops are dry and brittle, you can harvest your onions. Hang them in a cool, dry place for a few weeks to allow them to fully cure before storing them in a cool, dry spot.

Growing onion sets is a great way to add a quick and easy crop to your vegetable garden. With the right growing conditions and care, you can enjoy fresh, homegrown onions in just a few months. By following these tips, you’ll be on your way to a bumper onion crop in no time!

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Traeger Smoked New England Clam Chowder

Thursday, February 1st, 2024

Traeger Smoked New England Clam ChowderThe secret to this Traeger Smoked New England Clam Chowder recipe is an hour-long smoke infusion of pure, 100% hardwood right on the Traeger grill.

INGREDIENTS (Serves 8):

4 (6 1/2 oz) cans clams, chopped
2 Cup heavy whipping cream
3 Tablespoon unsalted butter
6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces
1 Large yellow onion, diced
2 Stalk celery, diced
As Needed kosher salt
As Needed Freshly ground black pepper
1/3 Cup all-purpose flour
2 Cup Bottled Clam Juice
2 Whole Bay leaves
1 Tablespoon fresh thyme leaves, chopped
2 Tablespoon finely chopped parsley
Oyster crackers, as needed, for serving
Hot sauce, as needed, for serving

STEPS:

  1. When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  2. Drain the clams, reserving the juice. Set the juice aside. Chop the clams, if they are not already chopped, and spread them into a single layer in a disposable foil pan or deep baking dish.
    INGREDIENTS

    • 4  (6 1/2 oz) cans clams, chopped

  3. Place the pan with the clams directly on the grill grates. Close the lid and smoke for 30 minutes.
  4. Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan. Close the lid and smoke for an additional 30 minutes.
    INGREDIENTS

    • 2 Cup heavy whipping cream

  5. Remove the clams with the smoked cream mixture from the grill and set aside.
  6. In a large heavy saucepan or Dutch oven on the stovetop over medium heat, add the butter and bacon. Cook until the butter is melted and the bacon has begun to render the fat and sizzle. Stir in the onion, and celery and cook, stirring occasionally, until softened, 5-10 minutes. Season with salt and pepper.
    INGREDIENTS

    • 3 Tablespoon unsalted butter

    • 6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces

    • 1 Large yellow onion, diced

    • 2 Stalk celery, diced

    • As Needed kosher salt

    • As Needed Freshly ground black pepper

  7. Stir in the flour and cook for 5-8 minutes, stirring constantly to ensure the flour does not brown. Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil. Cook until the potatoes are tender, 12-15 minutes.
    INGREDIENTS

    • 1/3 Cup all-purpose flour

    • 1 Pound

    • 2 Cup Bottled Clam Juice

    • 2 Whole Bay leaves

    • 1 Tablespoon fresh thyme leaves, chopped

  8. Stir in the smoked clam and cream mixture and simmer for 5 minutes. If the chowder is too thick, add more clam juice until the desired consistency is achieved. Taste for seasoning, adding more salt, and pepper as needed.
  9. Before serving, remove the bay leaves and stir in the parsley. Serve with oyster crackers and hot sauce. Enjoy!
    INGREDIENTS

    • 2 Tablespoon finely chopped parsley

    •  Oyster crackers, as needed, for serving

    •  Hot sauce, as needed, for serving

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Traeger Chicken Tortilla Soup Recipe

Wednesday, January 24th, 2024

Traeger Chicken Tortilla SoupSmoking the chicken for soothing tortilla soup keeps the meat tender and juicy while adding toasty wood-fired flavor. The spice level on this soup is mellow, just a slight tingly warmth, so if you prefer more of a kick, add some cayenne or serve with your favorite hot sauce.

INGREDIENTS:

1 (3 1/2 to 4 lb) chicken, spatchcocked (backbone removed)
1/3 Cup Traeger Spicy Fajita Rub
2 Tablespoon avocado or canola oil, divided
2 ears corn, husks and silks removed
1 red onion, sliced ½-inch thick rounds
1 Teaspoon Kosher salt
1 Teaspoon Freshly ground black pepper
4 Clove garlic, minced
2 Tablespoon tomato paste (double concentrated)
8 Cup chicken broth
1 15-oz can black beans, rinsed well and drained

To Serve:

Crispy tortilla strips
1 avocado, diced
1 plum tomato, diced
1/2 Bunch cilantro
Lime wedges
Cotija cheese, crumbled (optional)

STEPS:

1. When ready to cook, preheat the Traeger to 225°F with the lid closed; this should take about 15 minutes

2. Season the underside (bone side) of the spatchcocked chicken with half of the Traeger Spicy Fajita Rub, flip the chicken over and season the skin side with the remaining rub.

INGREDIENTS

  • 1  (3 1/2 to 4 lb) chicken, spatchcocked (backbone removed)

  • 1/3 Cup Traeger Spicy Fajita Rub

3. Insert a leave-in meat thermometer into the thickest part of the breast, avoiding the bone, if possible. Place the chicken skin-side-up directly on the grill grates. Close the lid and smoke for 1 hour.

4. Leaving the chicken on the grates, increase the temperature of the grill to 400°F.

5. While the grill is heating, drizzle the corn and onion slices with the oil and season with kosher salt and pepper on all sides.

INGREDIENTS

  • 1 Tablespoon avocado or canola oil, divided

  • 2  ears corn, husks and silks removed

  • 1  red onion, sliced ½-inch thick rounds

  • 1 Teaspoon Kosher salt

  • 1 Teaspoon Freshly ground black pepper

6. When the grill reaches 400°F, place the onion slices and corn directly on the grill grates next to the chicken. Close the lid and cook for 10 minutes, then flip the onions and rotate the corn. Close the lid and cook until the onions have nice grill marks and are tender.

7. Remove the onions from the grill. Continue cooking the corn and the chicken until the internal temperature of the chicken reaches 165°F, about another 10 minutes. Remove the chicken and the corn from the grill (leave the grill on) and let cool slightly.

8. Meanwhile, place a Dutch oven or similar ovenproof pot on the grill grates to preheat for 5 minutes. Add 1 tablespoon of oil, the minced garlic, and tomato paste to the pot. Close the lid and cook for 5 minutes, then stir, close the lid and cook until the garlic is fragrant and tomato paste is sizzling, another 3 to 5 minutes.
INGREDIENTS

  • 1 Tablespoon avocado or canola oil, divided

  • 4 Clove garlic, minced

  • 2 Tablespoon tomato paste (double concentrated)

9. Pull the skin off the chicken breast in one or two pieces and reserve it. Shred or chop the meat into bite-size pieces as desired. Slice the corn off the cob and chop the grilled onion.

10. Slowly add 1 cup of broth to the Dutch oven, stirring to distribute the tomato paste. Then add the remaining chicken broth and the chicken skin (it will be removed but it has a lot of seasoning on it that you want in the broth). Close the grill lid and bring to a simmer.

INGREDIENTS

  • 8 Cup chicken broth

11. Once simmering, carefully remove the chicken skin. Add the chicken meat, black beans, corn, and onion to the soup, and stir to combine. Cook until hot, another 10 to 15 minutes.
INGREDIENTS

  • 1  15-oz can black beans, rinsed well and drained

12. Portion the soup into bowls, and top with the tortilla strips, avocado, tomato, cilantro, and cotija cheese if desired. Serve with lime wedges. Enjoy!
INGREDIENTS

  •  Crispy tortilla strips

  • 1  avocado, diced

  • 1  plum tomato, diced

  • 1/2 Bunch cilantro

  •  Lime wedges

  •  Cotija cheese, crumbled (optional)

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Planning Your Garden

Saturday, January 6th, 2024

If you’re looking to grow your own food and enjoy the rewards of a flourishing garden, you’re in the right place. January marks the perfect time of year to start planning and getting everything ready. Whether it’s your first time starting a garden or you’re a seasoned green thumb, there are a few steps you need to take in order to achieve a thriving garden. In this guide, we’ll help you through the essential steps that need to be taken so you can have a successful garden come spring.

Step 1: Decide What to Plant

When it comes to planning your garden, you must first decide on what type of vegetables you would like to grow. Start by deciding what your family enjoys eating and make a list of the produce they love. Next, check which crops are best suited for the climate you live in and what will grow best in your soil type. Consider planting perennial crops that come back year after year, or focus on annual plants that produce food more quickly. Keep in mind that you should space out your plantings to ensure you get fresh vegetables throughout the entire growing season.

Step 2: Choose Your Site

Choosing the right site for your garden is crucial to its success. Look for a location that receives plenty of sunlight and has well-draining soil. Avoid areas that tend to flood or are too rocky, as this can stunt plant growth. Also, pay attention to nearby trees that may cast shade over your garden bed and rob your plants of sunlight. If you are planting a container garden, make sure it has proper drainage holes to avoid over watering.

Step 3: Prepare the Soil

Soil preparation is essential to having a bountiful harvest. Start by removing any weeds or debris from the site that you have chosen. Next, consider tilling the soil to make it easier for your plants’ roots to grow. Adding organic matter to the soil can also provide necessary nutrients for your plants to thrive. Compost is a natural option for enriching your soil and can be added in the fall or early winter before planting.

Step 4: Planting and Care

It’s now time to get your soil ready and begin planting. Make sure to check the seed packet for the ideal planting time and depth, as well as how far apart the seeds should be spaced. Once planted, regular watering is essential for plants to grow healthy and strong. Consider drip irrigation or a hose with a low-pressure nozzle that can help water the plants at the root level. Regularly fertilizing with organic fertilizers will also keep nutrients flowing to your plants.

Step 5: Pest and Weed Control

Pests and weeds can be a common issue when planting a garden. To avoid problems, consider using organic means to control and keep weeds at bay rather than using toxic herbicides, which can harm beneficial insects and pollinators. Consider using natural pest control methods such as companion planting and crop rotation to help control pests and insects. Also, try using natural pest deterrents like plant oils, insecticidal soaps, and beer and yeast traps.

Now that we’ve walked through the various steps involved in planning your garden, you’ll be well-equipped to get started. Sure, there might be a little hard work involved in the process, but the rewards of a flourishing garden that provides fresh, organic produce are more than worth the effort. Remember, planning is paramount to a successful garden, so take the time to choose your site and plant accordingly, and you’ll be on your way come springtime.

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Preparing Your Livestock for Winter Feeding

Friday, January 5th, 2024

Cattle eating hayWith colder weather on the horizon, many farmers and ranchers are preparing for the winter months. One of the most important things to consider when getting your animals ready for winter is their feed. During this time, hay becomes the most common type of feed for livestock. However, it is essential to ensure that you have enough hay to get your animals through the season. In addition, it is necessary to think about supplementing your hay with other feeds such as grain or grass to keep your animals healthy. We have some essential tips for feeding and nutrition that will help you prepare your livestock for winter.

1) Plan for Adequate Hay Supply

Before winter arrives, farmers and ranchers need to ensure that they have enough hay to meet the demands of their livestock. One of the key challenges in preparing for the winter months is predicting the amount of hay that will be required. To estimate your hay needs, you must consider the number of animals in your herd, their weight, and the duration of the winter months. To increase the amount of hay available, you may want to consider buying hay from other farmers. Purchasing a large quantity of hay can also help cut the cost per bale.

2) Supplement with Other Nutritious Feed

Unfortunately, hay alone may not be enough to provide your animals with the nutrition they need. During winter, your livestock needs an adequate amount of vitamins and minerals. Therefore, it is crucial to supplement their diets with other nutritious feeds. Grain is an excellent source of protein and helps to maintain body heat. However, you must be cautious when feeding grain to avoid overfeeding, which can cause digestive problems. Grass can provide your livestock with essential micronutrients. This means that you should graze your animals throughout the fall season before snow accumulates on the ground.

3) Provide Adequate Water

Water is critical to the health and survival of your livestock, particularly during the winter season. Since animals rely on hay to maintain their body heat, they consume less water, which can lead to dehydration. Therefore, it is essential to provide your animals with fresh, clean water at all times. Water sources should be checked daily to ensure that it is available and unfrozen. You can also consider installing heaters or de-icers for your water sources to keep them from freezing.

4) Monitor Your Livestock

During the winter months, it is essential to keep a close eye on your animals. Checking that they are eating adequately, drinking enough water, and staying warm is crucial. Moreover, monitoring your livestock helps to detect any signs of disease or illness that require vet attention.

5) Prepare Your Barns

As the cold weather sets in, you may want to prepare your barns for your animals’ comfort and safety. Ensure your barns have proper insulation, ventilation, and clean straw or bedding to keep livestock dry and warm. Ensure that all doors and windows are properly secured to keep the cold outside.

Preparing for winter and ensuring that your livestock’s feed and nutritional needs are met may seem overwhelming. However, with the right planning and preparation, farmers and ranchers can help their animals survive the harsh winter months. By incorporating these tips, you can increase your animals’ health and well-being throughout the winter season.

Posted in articles, Cattle, News & Updates | Comments Off on Preparing Your Livestock for Winter Feeding

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