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3 Reasons we love SPRING

posted on

March 28, 2024

Spring is always a sweet time of year. The trees start budding, the grass starts growing, the peepers start peeping and the days get warmer and longer. The world starts to wake up after the cold, still days of winter.  There are many reasons to love this special time of year, but I would like to share with you three reasons we love spring at Polyface.

1.) Compost!

Here at Polyface, we are grass farmers, which means that during the spring, when the fields start to turn a vibrant green, we all start to get excited. New energy returns to the farm as we start the process of transitioning our animals from their cozy deep bedding of winter to the sunny pastures. As the animals start their spring grazing, the hoop houses and barns where our chickens, pigs, and cattle were during the winter get emptied and we spread the beautiful compost that they left behind on our fields. Spring is the perfect time to do this with the spring rain soaking all of the nutrients down into the soil.

Our cows are on deep bedding all winter and when they come out of the barn, the pigs then move in to aerate (we call it pigaerating) and stir it all around for us. We incentivize them by spreading a layer of whole corn on every third layer of bedding. As the pigs dig for the corn, they simultaneously get our compost ready for us!

The bedding from the chickens can get spread on the fields immediately. We like to spread compost on fields where we will be making hay or areas that need the extra boost of nutrients. As our hoop houses empty out and the compost gets spread, the space can then be used on the farm for fertile gardens, summer storage or as space to host our many guests! 

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2.) Baby Animals!

Spring also begins our growing season. With the warmer weather, we are able to start raising our broiler chickens. In preparation for beginning our on-farm processing in May, we receive our first chicks in March. If you visit Polyface right now, you will find full brooders with both baby broiler chickens and young pullets who will grow to be our laying hens. Soon we will have young turkey poults too. We love watching our baby chicks grow!

Additionally, spring is when our cows are calving! Every year, the cycle continues as we finish off some of our fat cows and add new calves to the herd. During calving season (which is a period where all our cows are “due” to give birth), we check the cows closely, tagging any new calves and keeping track of the cow/calf pairs. These pairs will be together until the fall when the calves are weaned. Every year it excites us to see our herd grow with all these new additions and, bonus, they are pretty cute!! 

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3.) Inspiration!

Polyface is open all year long for visitors but summer is when we host the majority of our large gatherings and our lunatic farm tours. The springtime is when we start to prepare ourselves for the great task of inspiring others around us. Every spring, we gather as a team for a “season kick-off” meeting where we discuss changes, big events, and enjoy fellowship as a farm family. But most important is our vision to inspire people. We hope that if you interact with us in any way, whether you receive our food for your family, or visit the farm, you too will catch a little bit of that Polyface magic.

Spring is an invigorating time of year for these reasons and more. As new life blooms and grows all around us, may you feel the blessing of this lovely time of year!

More from the blog

Short of Turkeys and Beef

For the first time in many years, we’ll be short of turkeys for Thanksgiving.  Consistent with our policy of full transparency, here is why.  And we’ve been short of beef now for some time.  The underlying theme of this explanation is to inform you completely about why and what we’re doing about it. Unlike many businesses, we don’t call up other outfits to supplement ours when we’re short.  We figure out how to produce more and until then, simply run behind. Because of that, when we explore new markets, we can’t adjust our inventory instantaneously.We’ve had a couple of incredibly exciting market developments this year.  We’ve always tried to experiment with new opportunities when markets request product.  You never know which ones will be long term, short term, positive, or negative.  Over the years, we’ve given away turkeys when we overproduced due to assuming a certain market opportunity would come through; that’s not financially viable.  As a result, we’re pretty careful about expansion. Three years ago, a large corporation in Virginia asked us to supply turkeys and Christmas hams to their 300 employees.  We had no idea they would hang with us this long, but here they are, happy and showing unbelievable loyalty.  We’ve been reluctant to count on them simply because these kinds of things normally don’t last.  But isn’t it exciting and even exhilarating that a big company is buying our kind of turkeys and hams for their employees? The other thing that developed—and these things develop slowly—was Azure Standard asked us to supply them with 1,000 turkeys as a trial to see if their customer base would like them.  By the time that deal was formalized, we were too late to order more turkeys and did not have the full number for them, but we we did the best we could.  Some of you who are Azure Standard customers will no doubt see our turkeys pop up on their sales platform. When an engine going somewhere wants to hook to us, we always try to at least collaborate in an experiment.  That’s where we are; if all are happy, this could be an extremely positive strategic client for us in the future. In the same way, we’ve been contacted by a new internet marketing outfit wanting some of our beef.  We’ve agreed to let them have five in 2027.  We’re hoping ongoing discussions will lead them to carry our poultry and pork as well—right now they’re only beef. None of this is about building an empire.  It is about collaborating with the cutting edge of authentic food and circumventing Big Food, Big Ag, and Big Pharma.  Innovation comes in many ways.  Polyface perhaps leads the world in the production element.  But processing, marketing, and distribution are also undergoing innovation and staying relevant is a daily objective.  That some of the most creative significant players in the integrity food movement are asking us to play with them is wonderful.  They could just handle industrial organic meat poultry, which doesn’t see pasture and doesn’t enjoy the happiness context of Polyface livestock. But they’re talking to us, and that’s awesome. All innovation carries a ragged edge as it develops, refines, and hopefully becomes efficient over time.  Thank you for indulging us the freedom to explore these new venues and to collaborate with some of the best players in the good food movement.  As you can imagine, growing and experimenting create their own sore muscles.  Being short is not fun for either of us, but be assured it’s not because our animals are sick or we’re getting tired of being farmers. You can laugh at that. It’s because, true to our history, we are committed to putting food worth eating on plates held by friends.  We count you as friends; that’s why we’re taking you on this little explanation behind the curtain.  Hang in there and thank you, thank you for your loyalty and patronage.