Calving day is right around the corner and here are our top 8 reasons you should attend Calving Day 2019!
1. Answers to any questions you may have
We hope to provide our consumers with as much education as we can. We do this in hopes to be as transparent as possible. You, the consumer, are able to ask as many questions as you want and have an answer. Questions such as What do cows eat? How many teeth do they have? Why do you separate the calves? Have you ever asked yourself any of these questions? We welcome all your questions and will be happy to answer them for you.
2. Your chance to support local agriculture
We are a family farm and are proud to be able to process all our own milk, giving you the freshest product we possibly can. Our products are all produced about an hour from the home farm. You can’t get much more local than that.
3. Learn how to make butter (and then eat it)
Have you ever made butter before? Not sure if you heard, but we’re kind of experts. We’ll show you how butter is made and you can have a hand at trying to make it for yourself. You can even learn how butter processing has changed over the years in our unique Antique Churn Museum down the road at our soon-to-be Kriemhild Micro-creamery.
4. You get a front seat to milking on our farm
We milk in a New Zealand style single 44 parlour. As the cow walks in she is turned so her backside is facing us. 44 cows are on each side and we milk one side at a time. Hence the name, single 44. We milk about 350 head of cattle twice a day in this facility. These parlours offer a lot of efficiency at a relatively low cost and with less physical labor than milking in stanchions. They also help with our gazing management since the cows don’t have to be tied to anything to be milked they simply walk in and walk out. Our parlour is unique in the fact it is an open air parlour, because of this design you are able to see right into the parlour from the outside.
5. Baby Calves
Is there anything cuter than baby calves?
6. It’s a great time for kids
On top of meeting the new calves, there will be games to play, a barrel cow train to ride, and hay to climb and much more! Rain or shine, this will be a great opportunity for youngin’s to run around and explore a real farm.
7. Fresh Local Food Available for purchase
Buenos Tacos food truck from right here in Hamilton will be on site with delicious food available for purchase.
8. Did we mention the newborn calves?
Come see for yourself at Calving Day Saturday April 27th from 11am-3pm. Located at Red Gate Farm 730 State Hwy 12b, Hamilton, NY
As Calving Day nears, Red Gate Farm is becoming a nursery. Calves born on the farm go through a lot of exciting things in their first 24 hours of birth!
Once they are born they are put into something we call “hot boxes”. These are exactly how they sound: boxes kept warm with radiant floor heating. A mature dairy cow’s internal body temperature is 101.5 degrees Fahrenheit. So, as you can imagine, it is quite a temperature difference being born in March or April, even on our warmest days. These hot boxes are used for a couple different purposes. One being so that calves do not have to experience the huge temperature difference for too long, and it helps them dry off. They are kept in these for 12 to 24 hours. In order to leave the hot boxes calves must be dry, ear-tagged, given 4 quarts of colostrum, vitamins and selenium supplement. In the hot boxes, they are given their first 2 quarts of milk within the first hour of life. After another 2 hours they are given another 2 quarts of milk. This first milk they are given is called colostrum. Colostrum is full of antibodies that give the newborn their first immunity towards pathogens. Colostrum has to be fed as soon as possible because as a calf gets older they absorb less antibodies. So a calf fed colostrum within 1 hour of birth will absorb several times more antibodies than a calf that had to wait 6 hours to be fed colostrum.
There are two ways for a calf to gain immunity: passive immunity and acquired immunity. Passive immunity, is passed from mother to baby. This is why colostrum is so important since that is how the mother is able to pass on her antibodies. The second way is for the calf to experience the pathogen and its body fighting against it; This is called acquired immunity. The antibodies given through passive immunity cannot be replaced with the antibodies their bodies develop through their acquired immunity. Therefore, calves who don’t receive all their passive immunity will never gain those antibodies, impacting them for the rest of their lives.
After the calves are given their first bottle, the calves are tagged with a numbered ear-tag. The process is similar to getting your ears pierced. The ear-tag is how the farmers identify the calves. The heifer calves, or the girls, are given a white tag. This helps the Rivingtons know how old the calf is, who she belongs to and where in the season she was born.
When a bull calf, or a male calf, is born, the farmers select which of them they want to raise for breeding. Those calves are given yellow tags and a name as well as a number. For example, Ranger, who is one of the bulls on the farm, has a yellow tag with both his name and the number 901.
After the calves are dried off, given their bottles of colostrum and tagged, they are then brought over the calf barn where they are put in group pens with several other calves. This socializes them and helps them build up their acquired immunity at a young age. In the calf barn they are fed with “mob feeders”, which is essentially a large bucket with ten rubber nipples on it to feed several calves at once. They are fed a large amount of warm whole milk from the herd twice a day through these feeders.
As you can see a newborn calf goes through a lot in their first 24 hours of life! But, all the steps the farmer takes will impact that calf for the rest of her life. That is why our farmers at Red Gate take great pride in making sure all the necessary steps are taken to ensure that the calves grow up to be a successful milk cows in our herd.
Calving Day is April 27th from 11am-3pm at Red Gate Farm which is located at 730 State Route 12b Hamilton, NY. There will be butter making demos, milking demos, games, farm tours and much more!
For its third year, Red Gate Farm will be inviting the public to enjoy the beginning of their milking season at Calving Day Saturday, April 27th, 2019.
Red Gate Farm is a little different from your typical dairy herd across this county; they are a seasonal dairy. What is a seasonal dairy you might ask? Well, it is exactly how it sounds: the cows are only milked during some seasons and not the rest. Typically, dairies in this area rotationally breed and calve so they are breeding their cows to calve throughout the year. Consequently, they produce milk year round. Seasonal dairy farms will breed all their cows to calve at one specific time in the year. This means their whole herd is producing milk at the same time. A seasonal dairy is generally a pasture based farm which cows forage and produce milk until the natural end of the grass season.
Red Gate Farm is our sole milk supplier for our seasonal Meadow Butter. It is owned and run by the Rivington family, who practice holistic grazing management for over 1,500 acres of land and milk 350 head of cattle. They own the second-largest grazing dairy herd in New York State. At Red Gate Farm, the cows are all bred within the months of June and July. This means about 350 calves are born within the few short weeks in March and April. (Hey, I never said farmers weren’t crazy.) Red Gate does this practice for a couple reasons.
During the short time all those babies are born, Red Gate farm turns into a maternity ward. But, lucky for us, once the cows give birth, or "freshens", she starts her lactation; her period of time she produces milk. This means her peak milk production will line up perfectly with the time to graze cattle (think warm summer thoughts!). Her lactation will continue into December when she will go into her “dry” period or her time where she does not produce milk. This dry period is akin to her vacation from production as she gets her body ready for having her next calf.
Calving Day is a free, family friendly event sure to entertain and educate visitors of all ages. Calving Day will be filled with farm tours, up-close calf interactions, door prizes, a barrel cow train and so much more! At 3pm, visitors can watch the daily milking of the herd in Red Gate Farm's unique open air milking parlor. Whether or not you have visited the farm before, Calving Day will be a great time to make a trip. It will be a special event highlighting the natural cycle and processes that surround seasonal grass-fed dairy farming. We encourage anyone who wants to know more about where their food comes from to join us at the farm to celebrate the start of the season.
We’re having a Cow! It’s Calving Season at Red Gate Farm…
Spring is a sacred season on any farm. Produce farms can finally put their seeds in the warm ground, chicks are hatching from eggs, and livestock graze on lush spring pastures. At Red Gate Farm, spring arrives with a hundreds of babies mooing.
Located down the road from Kriemhild Dairy in Hamilton, NY, Red Gate Farm is our sole milk supplier for our seasonal Meadow Butter. It is the second-largest grazing dairy in New York State and is owned and run by the Rivington family who practice holistic grazing management for over more than 1,500 acres of land.
The typical dairy farm produces milk year-round, meaning that calves are born throughout the year on a staggered schedule. Being a seasonal dairy, Red Gate Farm goes about breeding and parturition differently. All the cows at Red Gate are bred in the same span of time and therefore give birth in one short period at the beginning of spring. As you can imagine, it is the busiest time of the year on the farm.
The dairy farm lingo for a cow that has given birth is “fresh”. At Red Gate Farm over 350 cows freshen over a two month period. At this time, the farm transitions to a maternity ward. It is the birth of the calves that begins the cows’ natural lactation which will peak through the bountiful grazing season and continue until December.
On Saturday, April 28th, Red Gate Farm is hosting Calving Day.
Calving Day will run from 11am-3pm at Red Gate Farm, 730 state route 12B, Hamilton, NY. This is a free, family friendly event sure to entertain and educate visitors of all ages. Calving Day will be filled with farm tours, up-close calf interactions, door prizes, and kid's activities. The Bueno Tacos Truck and other brunch fare will be available for purchase. At 3pm, visitors can watch the daily milking of the herd in Red Gate Farm's unique open air milking parlor.
Whether or not you have visited the farm before, Calving Day will be a great time to make a trip. It will be a special event highlighting the natural cycle and processes that surround seasonal grass-fed dairy farming. We encourage anyone who wants to know more about where their food comes from to join us at the farm to celebrate the start of the season.
With your purchase of one of our new T-shirts, you can enter to win a two-night stay at Red Gate Farm's off-grid cabin during the weekend of Calving Day (Friday, April 27th and Saturday, April 28th).
The Red Gate Cabin juxtaposes Red Gate Farm's expansive pastures in a wooden grove surrounded by peaceful wetland. The cabin is equipped with propane heat, functional kitchen, and outdoor stone fire pit. An outhouse serves as a bathroom. There are no indoor bathroom facilities, but the kitchen does have running water. The cabin has 4 rooms: a kitchen, living room, and two bedrooms. The winner would be welcome to bring up to 6 guests and will also receive a private farm tour.
How to Enter:
Purchase your favorite Kriemhild T-shirt online, or at the Kriemhild Kupboard. Then send us a message, either through e-mail, facebook, or instagram with a picture of you wearing your new schwag and we will confirm your entry! The winner will be announced April 14th. Must be 18 years old to enter.
At last, Kriemhild has dived into the classy world of Organic Cultured Butter...
What makes butter cultured? Traditionally, before the industrialization of the dairy industry that made pasteurization a routine part of our gastronomical canon, most butter in the United States was made from cultured cream. The cream was allowed to sit for hours, often overnight, so that the naturally occurring micro-bacteria could slightly sour the cream before it was churned into butter.
Culturing cream before churning it into butter enhances the natural sweetness of the cream while also bringing out a subtle, nutty, tang. Like yogurt and Crème Fraîche, the probiotics in Cultured Butter aid in digestion. Culturing also increases the acidity of the butter, which helps to tenderize dough, resulting in tender crumbs and crusts.
Just as we were adding the word distribution to our vocabulary in 2011, the ownership at Regional Access was being passed along to the next generation and a couple of long time, dedicated individuals. Like any small business, we see the owners often in our business to business interactions. It’s not unusual to see Dana Stafford, President and GM, behind the wheel of their neatly painted Regional Access tractor trailer picking up those pallets we mentioned before.
If you’re buying our butter at Union Market, your local health food store or co-op, there’s a good chance that that package was delivered by Regional Access. They distribute to stores and restaurants all over New York State and New Jersey. They go above and beyond for their customers, truly. I’ve seen multiple videos of their drivers braving stormy weather in the steep hills of Ithaca.
In addition to Regional Access and Dairy Wagon, we work with several other distributors that deliver our Meadow Butter to stores, restaurants and bakeries to the Metro New York region and a bit into Boston. Each covers a particular or type of customer, like Whole Foods, food-service-only accounts, or even direct home delivery. These distributors are small businesses like ours, playing an incredibly vital role in building a human and community based, quality food system.
In preparation, we drive our leased truck (thank you, DeCarolis) from Hamilton to Food Features in Syracuse, just off the Thruway and pick up a pallet or two of stored product. We head back to homebase and finish loading the truck by hand as loading docks and electric pallet jacks are luxury items out of our reach. Honestly, we’re happy when the walk in freezer isn't blowing snow inside. We also write all of our orders by hand on good old fashioned carbon copy paper so we can track where our cases of Meadow Butter are going.
Every day we’re considering how best to get our product to those who want it. A significant amount of time and thought go into organizing our distribution. With that said, we deliver to only a handful of distributors. Those folks, however, are delivering to hundreds of customers on a weekly basis. Our distributors are good at what they do. They’ve invested in delivery system software that not only incorporate routes designed for trucks of a specific weight and height, but also incorporate back-hauling, cross docking and freighting for other distributors and large accounts. They’re doing their best to maximize their haul and starting their trucks at 2 and 4am when the roads are clear so there’s less traffic that cause their trucks to idle.
Not only do distributors play a vital role in our business getting product from A to the rest of the alphabet, but they also are often the face of our company. The first impression customers have of our glorious butter and crème fraîche is served by their sales teams. They provide a bridge of communication between us and our customer.
In fact, that 1lb roll you love so much can be attributed to our distributor, Solex Fine Foods. After receiving feedback from their customer restaurant, Daniel, we started working on producing rolled butter. The chefs were looking for a specific diameter roll to cut into medallions. One happy accident later, we made 2,000 lbs of rolled butter in the wrong diameter. Turns out, the chefs weren’t the only ones who preferred rolled butter wrapped in white paper.
At a casual event just last week, I saw the owner of Solex, Markus Draxler sampling products, just as I was. Here we both were, on a Wednesday evening after already putting in a full days work, engaging our customers and showing appreciation for their patronage. A few months ago, while I didn’t know it at the time, I watched the former owner of Solex and still a good friend of Markus’ unload a pallet from our truck. I learned later that he started the business by selling langoustines from his homeland in Scotland to high end restaurants in Manhattan.
“It’s not personal, it’s just business” is not a phrase that resonates with us here at Kriemhild. We believe all relationships are personal, including business relationships. We work with the same distributors that we started with in 2012 and 2013. We value their work and respect them as individuals. We’ve gotten to know them, and grow with them and ultimately, like you, they help us do a better job.
Hugs and Butter,
Lindsey, Kriemhild Co-Owner
P.S. Stay tuned for next week’s short reel silent film--it’s a tribute to our main mode of distribution before we started leasing a truck...
Pre-heat oven to 360 degrees F. Mix milk and pumpkin flesh to make puree. Prepare dough by beating the soft butter together with the cane sugar, vanilla and salt for 5 minutes, then beat in the eggs one by one – each for 20-30 seconds. Beat in the pumpkin puree. Blend the rice flour, baking powder, cinnamon, ginger and nutmeg and stir into the batter by hand using a whisk or the dough hook of your hand mixer. Fill the batter into the springform pan, place the pears (wash and pat dry them before) into the batter and bake for 60-65 minutes (cover the cake for the last 20 minutes with foil – and make the toothpick test in the end to check, if the cake is done). Let the cake cool down on a cooling rack for 1 hour before serving. Dust with powdered sugar.
adapted from ourfoodstories.com
For the FALAFEL:
Preheat oven to 180 degrees and grease two mini-muffin trays. Mix all ingredients except the flour, and either blitz in a food processor or mash by hand.Mix in the flour, adding extra if it’s too sticky. Roll the mixture into ping pong sized balls between your palms. There’s definitely a knack to this, so don’t worry if you start with a few weirdly-shaped ones. Put them into your muffin tins: if you have too many leftover, it’s fine to cook some on a baking tray Bake for about 40 mins, turning half-way through.
For the TZATZIKI:
Finely chop the cucumber: if you have time, it’s best to gather it in a clean tea-towel and squeeze out some liquid for a few minutes. Mix all the ingredients and keep it cool.
For the Crust:
Stir together the crust ingredients in a bowl until completely combined. Press firmly into the bottom of an 8x8 square baking dish or a pie plate. Place in the fridge for at least 1 hour. To make the filling, place the room temperature cream cheese in a food processor along with the lemon juice, vanilla, honey and Greek yogurt. Process until completely combined and smooth. You can also use a hand or stand mixer. If you do beat the cream cheese first before adding all the other ingredients to avoid lumps. Pour the filling mix into the prepared crust, smooth out, cover and place in the fridge for at least 24 hours. Once the cheesecake has set slice, top as desired and serve immediately. Top with fresh berries or a fruit compote.
Adapted from fooddoodles.com
As the Butter Churns
Author: Ellen Fagan and Victoria Peila