Soft Pig Snuffling

Racey and I woke to a relatively unfamiliar sound in the middle of the night this weekend: the sound of heavy rain. We got up and closed a few windows as occasional gusts of wind dampened our window sills. 

This summer has ben unusually dry for our farm. Dry summers mean slow pasture growth, happy chickens (who hate the wet), disgruntled ducks who relish a good puddle, and patient pigs who wait for rain to loosen the soil so their snouts can dig.

With over 1 1/2 inches of rain this weekend so far, the grass seems like it has grown overnight. This field by our house was brown before the rain and is now bursting with new grass, clover and more.

I am reminded of many conversations I have had with other farmers. Most chickens, pigs and cattle are raised inside some sort of structure or barn. This eliminates many of the variables that weather brings and one could view this as an improvement in efficiency for the farmer and quality of life for the animal.

For me I believe the rhythm of weather and the variety mother nature brings contributes to our health. There is a balance, chickens thrive with pasture and a way to get out of the rain. Pigs love to root in the soft wet earth and need a cool shady place to rest. 

Just as I do best with some dreaming, work and challenge, an urge of creativity mixed with rest and fun. 

The pigs sure have been enjoying the soft ground this weekend. Every snout is caked with dirt. Sitting and watching them, their eyes closed as they bury their snout so deep into the sod that their ears rest on the grass, the only sound was of soft pig snuffling and the gentle rip of grass roots.

Thank you rain.

Speaking of Pigs, we are running low on some pork items. The largest of these pigs will be ready by the end of October, so until then we have plenty of Pork Sausages, Pork Roasts and if you haven't tried Canadian Bacon or Jowl Bacon this is a great time to try a new kind of bacon.

We will be cutting up some of our pigs in our own butcher shop this fall for the first time in a few years. This means the return of some of our homemade sausages. Remember Bourbon Fennel or Ginger Sage? Made with organic spices, our own maple syrup...Yum.

-Nathan