STOPPING TO ENJOY THE VIEW AT STARRY HILL FARM & FOREST, BRIGHTON, ON December 2025 SPECTACULAR SASKATCHEWAN P10 | SEED, SAVERS & SAVIOURS P17 AWARD WINNING WINTER BALE FEEDING P13 | SHOULD I DIY? P7
22 THANK GOODNESS FOR LITTLE GUYS BY DAN NEEDLES Dan delivers the benefits of a “small circle” on the farm. 8 SFC LITE 2025 HOLIDAY GIFT GUIDE BY JULIE HARLOW FARMER LED ORGANIZATIONS BUILDING RESILIENCE re·sil·ience (noun) the capacity to withstand or to recover quickly from difficulties; toughness. In the last few months, I have been learning a whole lot more about The Bauta Family Initiative on Canadian Seed Security, SeedChange and Farmers for Climate Solutions. Although the first two are focused on seed access, they are also the “seed” for solutions when it comes to climate adaptation. SeedChange, as well as doing its own work on climate adaptation in seed, is a founding and supportive force for Farmers for Climate Solutions. These Canadian organizations are gaining concrete results through farmer involvement, by showcasing, evaluating results and sharing information and knowledge. In fact, Farmers for Climate Solutions is a farmer led organization, just like the name says! They are “working to scale up climate solutions in agriculture.” Let’s draw a parallel with the 2025 MLB season and the wonderful performance of the Bluejays. I so admire how they came together. Reportedly they were a tight team and community where resilience is huge. There is some great talent on the team, no doubt, but they gain strength in their belief in themselves, each other and what they can do together. Not one player, the whole team and then as happened, the whole country. The Jays showed us how far you can go playing on their terms and scale, nothing high falutin just resilience and a lot of heart! 250 & UNDER Cover photo Starry Hill Farm & Forest Brighton, ON EDITOR Julie Harlow | 1-866-260-7985 ext 272 Julie.Harlow@SmallFarmCanada.ca ADVERTISING SALES 1-866-260-7985 Sales@SmallFarmCanada.ca DESIGN | Andrea Williams CIRCULATION & SUBSCRIPTIONS Ashleigh Benedict | 1-866-260-7985 x252 Subscriptions@SmallFarmCanada.ca MARKETING & OPERATIONS Denise Faguy | Denise.Faguy@Farms.com PUBLISHER | Farms.com Canada Inc. PRINT: The print magazine for Small Farm Canada is published six times each year by Farms.com Canada Inc. Subscription rate for one year: $24.95 (+tax). Single copy price is $5.95. SUBSCRIBE NOW! DIGITAL: Small Farm Canada Lite is published 6 times each year, tandeming the Small Farm Canada magazine print issues. Contact INFO@ SMALLFARMCANADA.CA for your free subscription. Your privacy is important to us. Occasionally we may send you information from reputable companies whose products or services we believe may be of interest to you. If you would prefer to have your name removed from the list, contact us at Info@SmallFarmCanada.ca. Contents copyrighted by Farms.com Canada Inc. and may be reprinted only with permission. Copyright © 2025 Farms.com Canada Inc. All rights reserved. ISSN 1710 4955 Acceptance of advertising does not constitute endorsement of the advertiser, its products or services, nor do Small Farm Canada, or Farms.com Canada Inc. endorse any advertiser claims. The publisher shall have no liability for the omission of any scheduled advertising. 90 Woodlawn Road West, Guelph, ON N1H 1B2 www.SmallFarmCanada.ca PROUD TO BE CANADIAN OWNED! We acknowledge the financial support of the Government of Canada. Get social with Small Farm Canada IN THE NEXT PRINT ISSUE: JANUARY/FEBRUARY 2026 POULTRY ISSUE Booking deadline: Friday, December 5, 2025 Ad material due: Friday, December 12, 2025 In Jan-Feb we’ll publish our 2026 list of Canadian Hatcheries for small flocks. Also a new way to market eggs, natural remedies and more poultry highlights. Amy and Finn Hogue will be back with no-waste solutions and Dan Needles with sideroad inspiration. Hardy berry research, generator options and cooking with alcohol also in store for a happy New Year! Want the print issue? Subscribe here! AWC Ag Country Guide - 7” x 10” Hear expert speakers that will motivate and inspire, and network with women passionate about ag. § Learn new skills to help you excel § Manage your well-being and build resiliency § Nurture and grow your passions § Meet, network and support other women Stay informed. Be inspired. Get growing. Listen, learn, network and grow! Call Iris Meck for details: (403) 686-8407 • AdvancingWomenConference.ca/2026west Advancing Women In Agriculture & Food Conference REGISTER TODAY! If you are a woman in farm operations, an entrepreneur in ag and food, a student, or working in agri-business, join us at AWC! AWC WEST 2026 March 8, 9 & 10, 2026 at the Hyatt Regency, Calgary, AB BOTTOM LEFT: CHERRYANDBEES- ADOBE STOCK | TOP: STARRY HILL FARM & FOREST | BOTTOM RIGHT: ELUKI - ADOBE STOCK | AIARTVISION - ADOBE STOCK | VOREN1 - ADOBE STOCK IN THIS ISSUE December 2025 | Vol. 1 Issue 6 5 NEWS & NOTES BY JUSTIN CARROW The high cost of LE, fresh cheese and H5N1, boreal forest resilience, avocado and wildfire, new Peavey. 20 DINNER PARTIES MADE EASY ARTICLE BY HELEN LAMMERS-HELPS Make holiday entertaining easy with advice from Helen. 10 SPECTACULAR SASKATCHEWAN BY JULIE HARLOW Big into wheat and beans with small and specialty on the rise.
5 www.SmallFarmCanada.ca TOP: JASMIN MERDAN - ADOBE STOCK | MIDDLE: PEAVEY MART | BOTTOM: JUVER - ADOBE STOCK 4 December 2025 FREE Catalogue NEWS & NOTES HIGH COST OF LOW EMISSIONS “Electric vehicles (EVs) have lower maintenance costs than gas vehicles, but that gets offset by a significantly higher insurance price,” says Matt Dillon executive vice president of national operations of Surex. Surex Insurance authored this study. The study notes maintenance costs are muted by the fact that EVs contain fewer moving parts than gas-powered cars; plus, they don’t require oil changes, spark plug replacement, or transmission work – all of which increase lifetime upkeep costs. “The average cost to insure a gas car annually in Canada in 2025 is $2,289.27, while for an EV, that number is $3,131.43,” says the report, which finds the average electric vehicle in Canada costs 36.8% more to insure than a gas-fuelled counterpart. A key feature of high EV insurance rates is the risk of totalling an automobile following an accident. This happens more frequently because even minor damage to an EV’s battery can lead to replacing the entire unit – a repair that runs as high as $50,000, according to Surex’s report. Source: CanadianUnderwriter.ca PEAVEY MART COMEBACK IN THE WORKS Peavey Mart is planning a comeback after closing all its stores in early 2025 due to financial difficulties. The brand name and intellectual property were purchased by a new ownership group, which aims to relaunch with a more focused strategy. They plan to open seven to 12 stores, primarily in Western Canada, with locations planned for Alberta (such as Spruce Grove, Westlock, Camrose, and Lacombe) and possibly Saskatchewan. BIRD FLU VIRUS FOUND TO SURVIVE IN RAW-MILK CHEESE FOR MONTHS A new study has revealed that the avian influenza virus (H5N1), which spilled over to dairy cows in Texas late 2023, can remain alive in raw-milk cheese for up to four months. This discovery raises concerns for US consumers who enjoy unpasteurized dairy products. Researchers tested cheeses made from raw milk and found that the virus persisted through the cheese-making process and aging when the milk’s acidity was weak (pH 6.6 or 5.8). However, when milk was acidified to pH 5.0 before processing, the virus was completely inactivated. Current US regulations require raw-milk cheeses to age for 60 days before sale, but the study shows this is not enough to eliminate the virus. Scientists recommend extra safety steps such as pasteurizing or acidifying milk before cheese-making to protect public health. In the US with raw-milk products still widely consumed and bird flu circulating in dairy cattle, these measures are critical. Source: Nature.com Is it available at retailers near you? To learn more about the DIRECT RETAIL SALES PROGRAM contact Ashleigh at 1-866-260-7985 ext. 252 or email Subscriptions@SmallFarmCanada.ca NOW STOCKS SMALL FARM CANADA MAGAZINE! St. Thomas, ON
6 December 2025 7 www.SmallFarmCanada.ca SMALL FARM CANADA BARNYARD HUMOUR WILDFIRES AND CLIMATE CHANGE THREATEN BOREAL FORESTS, STUDY FINDS Black spruce, a tree that has dominated North America’s boreal forests for thousands of years, is losing its resilience as wildfires become more frequent and severe due to climate change. A new study led by Wilfrid Laurier University biologist Jennifer Baltzer warns that this iconic species may be approaching an ecological tipping point. Researchers analyzed more than 1,500 sites that burned in the past 25 years. They found that while jack pine and broadleaf species consistently regenerated after fire, black spruce failed to recover in 18 per cent of cases. In many areas, forests shifted to other species or even non-forest landscapes. Two key factors are driving the decline: deeper soil burns that destroy the thick peat layer black spruce relies on, and long-term moisture deficits linked to a warming climate. These changes not only threaten black spruce but also alter water cycles, wildlife habitat, and carbon storage across the boreal region. “This is strong evidence of a tipping point,” said Baltzer. “The warmer and drier it gets, the bigger and more severe wildfires will be—and the more of these ecological shifts we’ll see.” The study, published in Proceedings of the National Academy of Sciences, underscores the urgent need to reduce greenhouse gas emissions to stabilize the climate and protect boreal ecosystems. Source: wlu.ca HEALTHY TREES PROVE RESILIENT TO WILDFIRES Lessons learned from destructive wildfires in Ventura County have given avocado growers a fighting chance to save their orchards when the next big blaze hits. Ben Faber, University of California Cooperative Extension citrus and avocado adviser for Ventura and Santa Barbara counties, learned from the effects of the 2017 Thomas Fire and last year’s Mountain Fire that well-irrigated avocado trees can recover from a fast-moving blaze within four months. Faber cautioned growers not to give up on their trees, as fire damage in avocado trees can initially look bad but turn out to be superficial. “You have to wait to let the tree tell you what’s going to happen,” he said. November 6th marks the one-year anniversary of the Mountain Fire, which damaged 389 acres of avocados, according to the Ventura County agricultural commissioner’s office. Source: California Farm Bureau Repairing farm machinery yourself can be hugely rewarding—but it’s not without risks. Here’s a look at the advantages and drawbacks. ADVANTAGES OF DIY REPAIRS 1. SIGNIFICANT COST SAVINGS Dealer labour rates can be prohibitive. Many farmers save by handling their own routine maintenance and by hiring local mechanics that charge less. 2. REDUCED DOWNTIME Waiting for dealer service can delay both routine and time sensitive jobs. DIY repairs allow farmers to respond immediately and keep equipment running all season long. 3. BUILDING SKILLS AND INDEPENDENCE Learning how to fix bearings, filters, hoses and other basic mechanics builds experience and confidence. It also fosters a self-reliant approach to farm maintenance. 4. EXTENDED EQUIPMENT LIFE Frequent maintenance—like oil changes, parts inspections, and lubrications—minimizes wear and prolongs lifespan of all combustion engines and machinery. 5. CONVENIENT PARTS SOURCING DIYers can access aftermarket options—such as salvage yards, second-hand tools, swap meets and the share shack at the local waste station—to reduce parts costs drastically. DRAWBACKS AND RISKS 1. COMPLEXITY OF ELECTRONICS Late model tractors and combines are heavily computerized. Dealers also control diagnostic software, making electronic fault-finding virtually inaccessible to DIY mechanics. 2. RISK OF MISDIAGNOSIS While doing an engine tune-up on a vintage Massey-Ferguson 135 is doable for most DIYers, diagnosing intermittent transmission or engine issues is far more complex and DIYing can lead to poor fixes or additional damage. 3. SAFETY HAZARDS Improper repairs—especially involving hydraulics, welding, or unstable heavy machinery—pose serious safety risks. Without proper training and protective gear, accidents are more likely. 4. LIMITED WARRANTY AND TECHNICAL SUPPORT Manufacturer warranties often require dealer-certified repairs. DIY work may void warranties and remove essential technical support. 5. HIDDEN TIME AND SKILL COSTS Inexperience can lead to prolonged repairs, botched attempts, and sometimes the necessity of professional intervention—potentially nullifying initial time savings. PUTTING IT ALL TOGETHER: RECOMMENDED APPROACH TASK’S COMPLEXITY Evaluate whether the repair involves basic maintenance (cleaning, lubrication, bearings) or advanced issues (electronics, hydraulics). Simpler jobs are DIY-friendly; complex ones typically aren’t. INVENTORY TOOLS AND KNOWLEDGE Do you have suitable tools—wrenches, multimeter, repair manuals? Do you have the necessary skills and experience? PRIORITIZE SAFETY Disconnect power, use proper supports, and wear protective gear. Know when a job exceeds safe DIY capability. MANAGE WARRANTIES WISELY Understand what voids warranty status. Consult manuals or dealers before DIYing work that touches warranty-covered systems. USE HYBRID SUPPORT For tasks beyond your comfort or tools, rely on local mechanics who charge less than dealers but can handle higher complexity. To sum up, DIY farm machinery maintenance and repair offers real benefits—cost savings, independence, and hands-on learning. But these gains must be weighed against the risks of electronic complexity, safety, and potential voided warranties. SHOULD YOU DO-IT-YOURSELF? ARTICLE BY JULIE HARLOW DIY TOP: SPYRAKOT - ADOBE STOCK TOP LEFT: MIRIAM - ADOBE STOCK | TOP RIGHT: TILER84 - ADOBE STOCK | BOTTOM RIGHT: ANDREY KUZMIN - ADOBE STOCK CARTOON RESOURCE - ADOBE STOCK | EL BENEDIKT - ADOBE STOCK
8 December 2025 TOP: OLGA ZARYTSKA - ADOBE STOCK | ACROSS: 1 - METCHOISIN FARM | 2 - ALCLA | 3 - BERRY HILL | 4 - JULIE HARLOW 5 - LEE VALLEY TOOLS | 6 - WILD BLOSSOMS HOMESTEAD 1. Metchosin Farm Originals At Metchosin Farm, they aim to restore the biodiversity that was once common in gardens, farms, and nature around Canada! They would like others to join them and encourage everyone to start growing plants and saving seeds. Metchosin Farm also supports Canadian food security by stewarding heirloom varieties and creating new ones. Like varieties of potatoes, tomatoes, and leafy greens—all selected and developed on farm and called Metchosin Farm Originals. Christmas Lights tomato is a Metchosin Farm Originals variety, carefully bred for outstanding flavour, productivity, and adaptability. As well as having a great name, this indeterminate tomato produces abundant clusters of vibrant, delicious, multi-coloured fruit, ripening from bright orange to deep red. Bring a little “light” with Metchosin Farm Originals seed this holiday season! 2. ALCLA Native Plants The Gift of Knowledge Join online to explore the beauty and diversity of native plants— tickets for the upcoming learning series make a great gift! PLANNING A NATIVE PLANT GARDEN WEDNESDAY, JANUARY 28 | 7:00–8:30 PM (MT) Design your perfect native garden! Learn how to plan, layer, and select plants for beauty, structure, and ecological value. STARTING NATIVE PLANTS FROM SEED WEDNESDAY, FEBRUARY 25 | 7:00–8:30 PM (MT) Grow native plants from seed! Learn collection, cleaning, and germination to restore biodiversity in your backyard. EDIBLE NATIVE PLANTS WEDNESDAY, MARCH 25 | 7:00–8:30 PM (MT) Discover edible native plants! Learn which species to grow, harvest, and enjoy while supporting local ecology. SUPPORTING POLLINATORS AND WILDLIFE WITH NATIVE PLANTS WEDNESDAY, APRIL 29 | 7:00–8:30 PM (MT) Create a thriving habitat! Learn how native plants support bees, butterflies, and birds in your own garden. 3. Berry Hill Poultry Processing Kit From backyard farms to small-scale poultry operations, this all-in-one processing kit equips you with everything needed for efficient, hygienic, and humane poultry harvesting. The processing kit includes: • A plucker that cleanly removes feathers with minimal effort. • A small scale scalder with precise temperature control to ensure good feather release. • Heavy duty rust-resistant kill cones for humane dispatching to reduce stress on the birds (and you.) • A sticking knife, ergonomically designed for effectiveness. 9 www.SmallFarmCanada.ca 2025 Holiday Gift Guide • A pair of heat-resistant scalding gloves to keep hands safe and dry during scalding. • A durable and protective apron for cleanliness and last a specialized tool for eviscerating the bird. 4. AgPro Workwear We met Nicole Toebes at the 2025 International Plowing Match & Rural Expo. Nicole, her husband and family have relocated to Prince Edward Island to dairy farm. Besides farming and raising a family, Nicole is building a business called AgPro Workwear. AgPro makes and markets workwear for women. AgPro Workwear is a wonderful gift for the hard worker, those who are working on the land, in the barn, on horseback or tractor cab. AgPro delivers comfort, fit, durability and convenience (pockets) with strong, water repellent, flexible and attractive fabrics. To learn more about what AgPro Workwear has to offer for hardworking women see: agproworkwear.com. FREE TEE WITH PURCHASE OF WORKWEAR FROM AGPRO! FREE T DISCOUNT CODE XYZ! 5. Lee Valley Tools Great Products, Big Heart Despite months of planning, significant investment in production, and being caught in the crossfire of postal disruptions for the second year in a row… the effort put into Lee Valley’s 2025 Christmas Catalog did not go to waste. Customers who visited a Lee Valley store (including pop- ups) and asked for the Christmas catalog received $1 in cash (until Nov 15th)—no purchase required, just a little holiday cheer and encouragement from Lee Valley staff to donate to their local food bank during the upcoming season. This simple gesture sparked countless conversations about giving back and reminded us that even small acts can make a big difference. If buying from a Canadian company with community care is high on your wish list, visit Lee Valley Tools for small farm inspiration—and discover gifts that feel good to give. 6. The Gift of Sustainable Living Looking for a gift that’s thoughtful, practical, and full of heart? Give a Small Farm Canada subscription! The perfect present for anyone who loves sustainable living, rural life, and the charm of small farms. Every issue is packed with expert tips, inspiring stories, and real-life insights from Canada’s small farmers—delivered right to their door. Whether they’re dreaming of starting a homestead, growing their own food, or simply connecting with the farming community, this gift will keep them inspired all year long. Choose 1, 2, or 3 years of subscription and make their holidays truly special. Because when you give Small Farm Canada, you’re giving more than a magazine—you’re giving knowledge, connection, and a lifestyle they’ll love. Order today and share the spirit of sustainable living this season! 1 2 3 4 5 6
10 11 www.SmallFarmCanada.ca December 2025 TOP: FARM ONE FORTY | MIDDLE: GROVENLAND FARM TOP LEFT: DAVIN - ADOBE STOCK | NATALIAHUBBERT - ADOBE STOCK | CAT_ARCH_ANGEL - ADOBE STOCK | MAGR80 - ADOBE STOCK | BARON - ADOBE STOCK | AMIDCO - ADOBE STOCK TOP RIGHT: HIHATIMAGES - ADOBE STOCK | BOTTOM LEFT: 7 MEADOWS FARM CANADA’S BREAD AND BEAN BASKET Saskatchewan is a global leader in agriculture, producing over a third of the world’s durum wheat and leading the world in lentils and dry peas. The province is also a top producer of canola, with more than half of Canada’s canola land. SK exports a significant amount of canary seed and mustard seed. The provinces producers have also stepped-up sustainability through practices like no-till and cover-cropping. Saskatchewan farmers also grow unique crops like Saskatoon berries, sour cherries, and wild rice. New and unique oilseed crops like camelina are also gaining recognition. Unique crops that can be used for food ingredients, nutraceuticals, cooking oil, bio-lubricants, and jet fuel. More than $35 million in research is conducted annually in the province in support of the industry with the majority conducted at the University of Saskatchewan (USask) in Saskatoon. Agriculture and Agri-Food Canada (AAFC) Research and Development Centres in Saskatoon and Swift Current are major agricultural technology hubs. SIDE NOTE: Camelina is exclusively grown under contract. At present camelina farmers are growing the crop for the Smart Earth Camelina Corporation. Due to high omega 3 of camelina, Smart Earth Camelina provides products for the pet (horses) market with cold-pressed camelina oil as a supplement to support overall pet health. Excess oil production has a place as biofuel and in aquaculture. Meal, a valuable co-product of crushing, is registered as a feed ingredient for both broilers and layers in Canada. SEVEN MEADOWS FARM ALL YEAR With ancestral roots in agriculture the Hepting family of Seven Meadows Farm near Regina Beach, SK stays close to that tradition. They grow greenhouse cucumbers, tomatoes and peppers using hydroponics and a high wire system. Their flavourful homemade products like cucumber and tomato salsa, sauces, relishes, and pickles are available year-round. Your can find their products at: https://sevenmeadows.ca/ where-to-buy/ FARMERS MARKETS AND “FOOD TRAILS” CONSUMER CONNECTIONS Saskatchewan food trails include Field to Fork: Saskatchewan Manitoba Agritourism Corridor focusing on farm-to-table experiences, breweries, and farmers’ markets. The Field to Shield Food Tour highlights Indigenous culture and local plants, and the Butter Tart Tour explores classic Canadian sweets. On-farm experiences also connect to consumers through u-picks and lavender farms. As well as those that offer livestock interaction like Grotto Gardens or tours and meals sourced and prepared on-farm like Farm One Forty. A LITE LOOK AT SASKATCHEWAN ARTICLE BY JULIE HARLOW SASKATCHEWAN OPEN FARM DAYS Farm & Food Care Saskatchewan is a coalition linking thousands of farmers, government, businesses and advocates with a goal to help people understand food and farming. Saskatchewan Open Farm Days is a Farm & Food Care Saskatchewan open house event for people to discover local agriculture. It connects Saskatchewanians through education and in person agricultural experiences bringing awareness and understanding about how food is grown and raised in the province. Host sign up is open for 2026! HISTORY REPEATS IN SK Archives reveal settlers who built sod houses and cleared land with oxen. Today’s SK smallholders honor that legacy, adapting old practices to modern needs. Rainwater harvesting, solar panels, and permaculture design are common features of contemporary prairie homesteads. Small-scale agriculture and modern homesteading are gaining ground. Driven by a desire for sustainability, self-reliance, and a deeper connection to the land, they are also focused on “local.” GROVENLAND FOR GENERATIONS Three generations farm together at Grovenland Farm. In 2011, Lisa and Ben Martens Bartel, and their kids Jacob, Felix and Kaleb, moved from Winnipeg to rural Saskatchewan to begin a new farming story with Ben’s parents, John and Denise Bartel. After 20 years of conventional farming, John and Denise had grown weary of increasing dependence on chemicals as well as the capital required to produce grains and meat for the mainstream global food production system. Their goal was to research and gradually implement more sustainable methods for growing plants and raising animals on their land. Lisa and Ben were also ready for a change from city life. Partnering in a new farming venture with John and Denise was the perfect fit, thanks to their shared goals to supply the community with pastured meats and chemical-free produce. Grovenland Farm produces grass-finished beef, heritage breed pastured pork, pastured chickens (meat and eggs) and a full complement of veggies. No chemicals and holistic growing and animal husbandry techniques are practiced. @grovenland_farm on Instagram and Facebook. HOLISTIC FARM ONE FORTY Farm One Forty raises pasture pork, grass-fed beef and lamb plus healthy soil and so much more! Holistic management utilized at Farm One Forty restores the land by recreating the natural way animals have evolved with the environment. It offers long lasting benefits: • Soil becomes more biologically active. • Deep-rooted native plants tolerate drought, purify water, and sequester CO2 in soil. • Productive cropland and rangeland increase. • Livestock on pasture have fewer pathogens and require less medication. PRAIRIE HORTICULTURE CERTIFICATE (PHC) The Prairie Horticulture Certificate (PHC) is an online independent study horticulture program designed specifically for the prairies. It was developed for professionals and is collaboratively offered through a consortium of three Western Canadian educational institutions: Assiniboine College (Manitoba), Olds College of Agriculture & Technology (Alberta) and the University of Saskatchewan (Saskatchewan).
13 www.SmallFarmCanada.ca TOP: UNIVERSITY OF MANITOBA PHOTO | LUCA - ADOBE STOCK 12 December 2025 On a sunny January day with a high of minus 10, Val Steinmann shrugs into her insulated coveralls, yanks on a pair of heavy mitts, and kicks off the 2024 pasture season. The grass won’t be active for months, but the Ospringe, Ontario farmer is rolling out a hay bale, allowing her small cattle herd to “bale graze” across the hilly winter landscape. “Bale grazing is one of the few things you can do during the winter to keep building soil health,” says Steinmann, whose small but diverse farm produces cider, maple products, and grass-fed beef. “When I see that bale rolled out and the animals lined up along the hay in the snow, I know we’re working together to improve the soil for the next season. It gives me a deep sense of satisfaction.” That satisfaction is shared by more farmers these days. According to Statistics Canada’s 2021 Agricultural Census, 41 per cent of cattle farms used bale grazing and other “winter grazing and in-field feeding” techniques. That’s roughly a six per cent increase since 2016, and a massive rise from a few decades ago when bale grazing was a crazy fringe activity, like planting cover crops or grazing corn. Bale grazing’s heartland remains in the Prairies and US Northern Great Plains, but the approach is spreading to mid and small-sized operations in other parts of Canada. “There’s a lot of big farms that use bale grazing out west,” says John Duynisveld, a Nova Scotia farmer and Agriculture and Agri-Food Canada (AAFC) researcher whose own herd has been bale grazing through the winter for nearly a decade. “But if you have five cows, you could use it too.” BALE GRAZING At its most basic, bale grazing involves laying out round bales in the fall – typically in a grid of 25 bales to the acre, about 40 feet apart, like pawns on a chess board – and surrounding them with temporary electric fence. When it’s time for winter feeding, the farmer shifts the fence every 2-5 days, giving the herd access to a few bales at a time. Compared to starting a tractor and dropping bales in a feeder, the system slashes costs for bedding and pen cleaning. There’s less pushing snow, fewer -25°C tractor starts and much less manure handling and spreading. A 2017 economics study at AAFC’s Nappan Research Farm found the approach shaved 92 cents per day off the winter cost of keeping a cow-calf pair – a savings of more than $7,000 for a 40-cow herd. Given cost increases during the past six years, reWINTER BALE FEEDING FOR COW AND SOIL ARTICLE BY RAY FORD LIVESTOCK Build a foundation to start a successful farm enterprise Term 1 is now available Learn at your own pace! 1-800-387-RAIN Providing Irrigation Solutions since 1954. 2515 Pinegrove Road Delhi ON N4B 2X1 www.vandenbussche.com Place equipment orders with us now & be prepared for 2026! Cows in a bale-grazing trial at the University of Manitoba. Note the portable windbreaks to the rear of the feeding area. When the ground is frozen, many producers hold their electric fencing in place by mounting a hotwire to a temporary metal post driven into the bales.
14 December 2025 TOP: UNIVERSITY OF MANITOBA PHOTO | MIDDLE: VAL STEINMANN PHOTO 15 www.SmallFarmCanada.ca turns should be substantially greater now. The jingle of more coin in your pocket is music to the ears of cattlemen including Duynisveld and Manitoba grass-fed beef producer Ian Grossart. “In terms of tractor time and fuel, bale grazing’s savings are big,” says Grossart. Duynisveld reckons the cost of operating a tractor (including fuel, labour, maintenance and depreciation) at somewhere around $100 an hour. When hay is delivered to his Wallace Bay, NS farm, he drops the bales on their round sides (to shed rain), strips off the net wrap or twine and leaves them in place, ready for feeding. Given the cost of running a tractor, he says, “I only want to touch those bales once.” The beauty of bale grazing is its flexibility. You can bale graze for a few weeks, or a few months. You can line up bales in a grid, or just leave them where they rolled out of the baler. You can feed whole bales, roll them out one at a time using a commercial or homemade unroller – or even by hand (it’s cheaper than a gym membership). On his Fort Frances, ON farm, Micha Gerber’s 45cow herd transitions from grazing standing corn in the fall to bale grazing through the winter. Rather than set bales out in the autumn, “I like to keep my hay in the shed to maintain quality, and to make it easier to take the net wrap off,” he says. “On a weekly basis, I’ll go out and set up bales.” A big selling point is the way bale grazing outsources bedding and manure management. With conventional winter feeding, Gerber says, “there’s a manure pile you’ve got to deal with every year.” Bale grazing hands the job over to the cattle, and lets them spread the manure, with no mechanical spreader or front-end loader required. As cattle chew through 25 big alfalfa-grass bales per acre, they leave roughly 75 pounds of plant-available nitrogen in the topsoil, boost available phosphorus and potassium, and hike valuable organic matter to feed hungry roots and soil microbes. For tired fields, “it’s pretty transformational,” Gerber adds. “Depending how much thatch is left (from bale residue) you won’t notice a difference the first year. But the year after you see the real difference, with the grass coming in nice and thick.” Bale grazing “isn’t a cakewalk,” Steinmann adds. “It’s a lot easier to dump a round bale into a feeder beside the barn. But I’ve seen the benefits of feeding on pasture over the past few seasons. Poorer areas seem to respond with a thicker sward.” The common knock against bale grazing is it wastes hay, and you can see where the argument comes from. Bale-grazed fields look plug ugly in the spring, when melting snow reveals clumps of manure and leftover hay. Outwintering cattle also tend to consume more hay, because they expend roughly 20 per cent more bale grazing than lounging in a yard. And when hay is both the main course and the mattress, some waste is unavoidable. (Just imagine what university residences would look like if pizza was comfy.) But this surface disarray is deceptive. After sifting through bale grazed rescue to separate manure from waste hay, researchers pegged wastage at 8-20 per cent – not much worse than the 15 per cent or so when cattle eat from a standard ring-style hay feeder. And while studies at the University of Manitoba found heavy residues suppressed forage growth for at least two years, waste can be reduced by moving cattle more quickly, increasing competition by putting more cattle on fewer bales, or feeding smaller bales. If you’re okay with extra labour, rolling bales out helps, too, because it spreads the same residue over an area that’s about 3.5 greater. Or you could harrow the area in the spring. Ontario producer Val Steinmann rolls bales out on the snow to feed her small herd of cattle (and one retired draft horse). One of the challenges of bale grazing is limiting the smothering caused by heavy residues of manure and hay. Photo from a University of Manitoba trial. As University of Saskatchewan Animal and Poultry Science professor Bart Lardner says, “it’s not waste, it’s residue. Think of it as a slow-release mechanism for building soil fertility. Three years later there’s still fertility here from where these cows and bales were.” KEEN TO TRY BALE GRAZING? Make it easy on yourself by starting small and erring on the side of caution. Feed mature cows in good condition after they’ve weaned their calves. Put the herd out when the ground is frozen or firm. Make sure they’re trained to respect electric fences. “If you’re currently feeding in the barn, start in the early mid-winter period and do six or eight weeks of bale grazing,” Duynisveld says. “That’s the safest bet.” Find a site that combines shelter, access to water, and a field needing a nutrient fix. Shelter is a priority because a cow’s energy requirements rise by roughly 13 per cent for every 5°C increase in the windchill. Look for the protective lee of nearby buildings or wooded areas, install portable windbreaks, or repurpose something on the farm to block the breeze. The staff at AAFC’s Nappan Research Farm slapped boards on the racks of an old bale-thrower wagon. Other producers use piles of stored bales or wrapped silage bales. Forcing cattle to eat snow for moisture hikes energy demands, so offering fresh water “reduces stress, especially in colder temperatures,” says Gerber. He supplies water from a dugout with the help of a solar pump and frost-free trough. Other producers pipe water from springs that run through the winter, rely on underground waterlines, or require the herd to hike back to a waterer near the barn. Finally, select a rundown field, but avoid sites where excess nutrients will run off to contaminate creeks, rivers, lakes and wells when the snow melts. (Manitoba, for example, urges bale grazing areas be at least 100 metres from a “surface watercourse, sinkhole, spring or well.”) To reduce soil nutrient overloading, University of Manitoba sessional lecturer Gwendolyn Donohoe says it’s important to rotate wintering sites by giving bale-grazed sites several years off before returning to them. On his farm near Brandon, MB Grossart selects flat areas away from creeks, and only returns to those sites every six-toeight years. Like any scheme involving livestock, bale grazing requires a plan B (or maybe C and D) in case things go wrong. The problem could be as obvious as a nasty freezing rainstorm or extended blizzard, or as subtle as a herd that’s slowly losing condition. Either way, the solution is usually more shelter and better (or more) feed. “When you’re dealing with a harsh climate, you’ve got to be prepared to adapt,” says Donohoe, who once had to supplement a herd with rolled barley during bale-grazing trials at the University of Manitoba. To be on the safe side, “you’ve got to be careful about the quality of hay and decide on supplementation if you’ve got lower quality hay.” Given the right site and good feed, cattle cope nicely. Gerber likes to see his fat cows lounging among the bales, with the snow frosting their heavy winter hair. Even “when it gets to 30 or 40 below, they take it really well. They tuck down around the bales and bed themselves in.” Like any grazing system, bale grazing is open to constant refinement. “Every technique you use has a learning curve. Often, it’s after two, three, four years of doing the same thing that helps you get better,” Duynisveld says. Back at Steinmann’s farm, she’s ready to roll, despite an on-again, off-again winter. Working outside with the cattle on a sunny winter day, “it’s emotionally and spiritually satisfying,” she says. “I’m no expert, but I’m enjoying my little herd having to do some work for themselves, instead of waiting around beside the barn for me to start the tractor and bring them their feed.”
16 December 2025 35 Howard Ave, Elmira 519-669-5500 NOLT’S COMPACT MULCH LAYER CROP CARE PICK ASSIST TAR RIVER ROTO TILLERS 41”-81” width In-stock 1. 3 & 5 row. Also a good selection of Seed Rollers and Replacement Parts. JANG PUSH SEEDERS We’re helping you grow with these great brands: Weeding, planting & harvesting with ease! GOOD FOR A TIGHT BUDGET SOLAR CHARGED CROP CARE SPRAYERS From 25-750 gallons. Also Specialty Sprayers. CALL US FOR A FREE VEGETABLE AND FLOWER GROWING SUPPLY CATALOGUE AZS BRUSHER Call with your fruit and vegetable washing needs. 17 www.SmallFarmCanada.ca CANADIAN ECOLOGICAL SEED FINDER This online seed finder is free and has an index created from the seed catalogues of 129 Canadian seed companies — including Canadian seed re-sellers — many of which employ organic, ecological, and climate-resilient farming practices. Seed re-sellers help bring focus to other seed producers that employ similar practices and help to provide additional diversity of seed type and variety. Using the seed finder, you can search by crop, by variety, by region, by organic as well as search for bulk quantities. There are 9881 varieties to choose from in the index including rare varieties of bean, beet, cabbage, corn, cucumber, eggplant, endive/escarole/chicory/ radicchio, leek, lettuce, pepper, radish, rutabaga, Tepary Bean and tomato. The Canadian Ecological Seed Finder was developed through the hard work of Seeds of Diversity in cooperative effort with SeedChange. They are generously supported in this effort by the Weston Family Foundation. LOCAL SEEDS DIRECTORY SeedChange also maintains a list of regional seed companies (which does not include re-sellers), it’s not a searchable database, but it is very useful to find regionally adapted seed. Local or regionally adapted seeds have been grown and saved close by and as such they have a good chance of growing well in that region’s specific conditions. Farmers producing regionally adapted seeds tend to be doing so using organic or ecological farming methods so these seed varieties can also perform well without the use of fossil-fuel based fertilizers and synthetic agrochemicals. Local organic/ecological seed growers may also provide a variety of unique seeds that aren’t available else- where which gives us an opportunity to participate in diversifying farms and gardens, and rebuilding seed diversity. THE BAUTA FAMILY INITIATIVE ON CANADIAN SEED SECURITY The Bauta Family Initiative on Canadian Seed Security, a program of SeedChange, is working to build resilience in seed systems across Canada. They work with farmers and seed savers employing organic, ecological, and climate-resilient farming practices. They aim to increase the quality, quantity, and diversity of regionally grown seed adapted to Canada’s diverse growing regions. They showcase, share knowledge about, and evaluate regional seed varieties of vegetables and field crops with active farmer participation in on-farm seed conservation, variety improvement, and plant breeding programs. There is extensive knowledge transfer, farmer-to- farmer learning and community building through their national and regional partners that include: National - Seeds of Diversity Canada; British Columbia - FarmFolk CityFolk; Prairies - Organic Alberta, Saskorganics and Manitoba Organics; Ontario - Ecological Farmers Association of Ontario; Québec - Sème l’avenir Québec – SeedChange and; Atlantic Canada - Atlantic Canadian Organic Regional Network NATIONAL TREE SEED CENTRE The National Tree Centre in Fredericton, NB is building representative collections for future restoration of trees like butternut and five species of ash as well as conservation of eastern hemlock, limber pine and white bark pine. Forest Gene Conservation Association is reworking their training and certification programs for aspiring Canadian tree seed savers in 2026, fingers crossed! SEEDS CANADIAN SEED FINDERS, SAVERS & SAVIOURS ARTICLE BY JULIE HARLOW Heirloom Victorian Purple Podded Peas @revivalseeds Mosher Corner, NS
19 www.SmallFarmCanada.ca 18 December 2025 With the holidays fast approaching we have a ready supply of pickled beets and beans we’ve grown and preserved ourselves. Marie, my significant other, transforms locally purchased cucumbers, into gherkins, nine-day pickles, and dill pickles. We buy local because we don’t grow them ourselves. Marie, incidentally, shares my gardening habit. I tend to do most of the heavy spring work, and she does the in-season weed control. Marie works with a hoe going completely through the 1000 square foot plot two or three times per season. Marie also leads our efforts in growing ornamentals. We also work together preserving and canning. We make various jams, chutneys, salsas and sauces along with dried foods, including French tarragon. For the holidays we arrange and distribute gift baskets of these goodies among family and friends. There is not a great deal of expense involved but a hefty time commitment. We are also blessed in that many of the jars sent forth as gifts find their way back to our kitchen to be refilled the following year. Tarragon is a unique part of the gift baskets, it has a licorice or anise-like taste, well suited to chicken, fish and vegetables, but tread carefully. Use just a small amount for a subtle licorice flavour. Also take note that Russian tarragon isn’t as flavourful as French. For the real tarragon flavour, a French variety is required. Tarragon, known as the “little dragon” herb, originated in Central Asia/Siberia and has a rich history of medicinal use in ancient and medieval cultures, particularly for digestive ailments and as a mild anesthetic. It rose to culinary prominence in French cuisine in the 16th century, where it is now considered the “king of herbs”. The ancient Greeks chewed tarragon leaves to numb the mouth and relieve toothaches, a practice supported by the herb’s natural anesthetic compound, eugenol. Arabic and Persian botanists mentioned tarragon as a seasoning, a sleep aid, and a remedy for bad breath and anemia in the 13th century. The herb was introduced to Europe in the Middle Ages, with St. Catherine (unconfirmed) bringing it to France in the 14th century. Tarragon is fundamental to classic French cooking, classic Béarnaise sauce is an example, it is a primary ingredient along with butter, egg yolks, and vinegar, typically served with grilled meats or fish. It is also one of the four essential herbs (along with chervil, parsley, and chives) in a traditional French mixture called “fine herbs.” Tarragon is now widely cultivated and used globally not only in cooking but also in modern herbal medicine for its potential antioxidant, anti-inflammatory, and antimicrobial properties. Marie and I initially bought our French tarragon plant as a seedling from a nearby nursery. Tarragon can also be propagated from cuttings from an existing plant. To do this, take a five-to six-inch cutting, strip the leaves from the bottom one third of the stem and place in a pot with a mix of potting soil and garden soil. Water it well to root. It takes anywhere from two to eight weeks for roots to form – but many sources narrow it down to four to six weeks. Tarragon is a hardy plant but, though it is a perennial, it is relatively short-lived. We’ve had ours in the ground for three years so far. A French tarragon plant can last for three to four years before its flavour and vigor decline. To keep it productive for longer, you should divide the root ball to reinvigorate the plant and propagate new plants. New plants can also happen by cuttings as described previously. In the spring, I follow recommended practice and divide the plant with a spade (usually in early spring) when the ground is fit (not too wet or dry) and move a section of the plant to a new location. Unlike Russian tarragon, French tarragon cannot be grown from seed and is propagated from cuttings or root division. SPICE SPOTLIGHT: TARRAGON ARTICLE BY JEFFREY CARTER THE INTENSIVE GARDEN Online in Canada, Richters offers French Tarragon Plants (Artemisia dracunculus sativa), which are a vegetative propagation of the true culinary variety. They also offer plug packs. In our well-drained, sandy-loam, sunny location, our tarragon grows to about three feet in height. Leaves are harvested throughout the growing season for the best flavor. In the Canadian climate some recommend growing French tarragon in a pot that can be moved to a frost-free area for the winter. If planting in the ground, provide a thick mulch for root protection. We grow tarragon for fun and its culinary value. It could also be a good fit for market gardeners. We’ve found the tarragon we grow for ourselves to be superior in flavour, either dried or fresh, to what’s available in the grocery stores. - Jeff TO ORDER Name: Tel: Address: City: Prov: PC: Payment: Cheque Visa MasterCard AMEX Card #: Exp: V-code: Name on Card (print): Signature: 3 digits on back of card FLAT RATE $8 SHIPPING How to calculate total: Total cost of books + shipping Add 5% GST to total Call: 1-866-260-7985 x252 or mail your order to: 90 Woodlawn Road West, Guelph, ON N1H 1B2 Please note prices & availability are subject to change without notice. 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21 www.SmallFarmCanada.ca 20 December 2025 LEFT: ANASTASIIA K. - ADOBE STOCK | RIGHT: FOMAA - ADOBE STOCK TOP: BRENDAN FRANCIS NEWNAM AND RICO GAGLIANO pasta. Then, all you have to do is make the sauce in a skillet large enough to add the pasta for reheating. In this case, she suggests not fully-cooking the pasta as it will finish cooking once added to the sauce. This will prevent the pasta from being too mushy. For a comfort food version, Richards says you can add the combined cooked pasta and sauce to a casserole dish and top with a layer of grated cheese. Heat it in the oven until the pasta is warmed through and the cheese has melted. If you’re looking for more tips for throwing a successful dinner party, including play lists, etiquette, and conversation starters, check out Newnam’s and Gagliano’s humorous book which has been called a “spirited guide to restoring civility.” PENNE ALLA VODKA Courtesy of Best of Bridge Kitchen Simple by Emily Richards and Sylvia Kong © 2022 robertrose.ca. Reprinted with permission. Available where books are sold. This pasta has a hint of vodka to it, in combination with the tomatoes, which helps keep its creamy texture. If you don’t have vodka on hand, dry white wine is a great substitute. This is a big hit with dinner guests and it doesn’t take long to make. Serves 4. INSTRUCTIONS 1. In a skillet, melt butter over medium heat and cook onion and garlic for about 5 minutes or until softened. Add vodka and bring to boil. Add passata and cream; bring to a boil and simmer for about 10 minutes or until thickened slightly. 2. Meanwhile, in a large pot of boiling salted water, cook penne for about 10 minutes or until al dente. Drain, reserving some cooking water, and return pasta to pot. Add sauce, Parmesan, salt, pepper and basil; toss to combine, adding a bit of pasta water to moisten if necessary. • 1 tbsp (15 mL) butter • 1 small onion, finely chopped • 1 garlic clove, minced • ¼ cup (60 mL) vodka • 1 jar (26 oz/700 mL) strained tomatoes (passata) • ½ cup (125 mL) heavy or whipping (35 per cent) cream • 1 lb (500 g) penne rigate pasta • ⅓ cup (75 mL) grated Parmesan cheese • ¼ tsp (1 mL) each salt and black pepper • 2 tbsp (30 mL) chopped fresh basil INGREDIENTS In their book, Brunch is Hell: How to save the world by throwing a dinner party, authors Brendan Francis Newnam and Rico Gagliano argue that dinner parties are the cornerstone of civilization—where people share not only food but also deep conversation. But dinner parties can be a lot of work so I reached out to Guelph, Ontario chef and home economist Emily Richards for her tips on how to make throwing dinner parties more manageable. Planning is key, says Richards. To help you get the creative juices flowing, she says you could choose a theme or build your menu around seasonal produce. She likes to look in her freezer for inspiration. A gathering is the perfect time to cook that large roast, she says. Planning will also make it easier to accommodate guests with food allergies or dietary restrictions. The cheese for a salad can be served on the side to accommodate those with dairy allergies, for example. Richards emphasizes that there’s no need to spend all day in the kitchen making everything from scratch. Instead, she suggests checking out new vendors at your local market or picking up a loaf of bread from a local bakery. These items can be good conversation starters, she says. If others offer to bring something, Richards recommends taking them up on it. Let them know your menu and, if it feels comfortable for you, ask them to make one of the items. She has even supplied the recipes to friends who want to help. If guests offer to assist you in the kitchen, Richards says you can make the appetizers interactive. People can chop vegetables or put red pepper jelly on crackers. Or they can help serve drinks. A dish such as Richards’ Penne Alla Vodka is simple, quick-to-make and requires only a few ingredients. Serve with a side of crusty bread and a garden salad for a complete meal. This recipe also lends itself to making substitutions. You could use other types of pasta including long pastas like linguini, fresh pasta, or stuffed pasta like ravioli or tortellini, says Richards. If you don’t have vodka or dry white wine, she says you can substitute chicken broth with a splash of white wine vinegar or lemon juice to add some acidity. If you don’t have passata, whole canned tomatoes (put them through a food processor or a food mill first) will work. “Or you can use a potato masher and have a chunkier style sauce.” In place of the heavy or whipping cream, she says you could use a lighter cream, like one with 18 per cent or 10 per cent fat, but she recommends whisking some all-purpose flour into the cream to help keep it from separating (1 tbsp flour for 1 cup of cream works well). “Or you could add some mascarpone cheese for a little added richness as it’s higher in fat too.” To save time, Richards suggests pre-cooking the FOOD DINNER PARTIES MADE EASY ARTICLE BY HELEN LAMMERS-HELPS Passata, a smooth tomato purée, is a versatile base for count-less pasta dishes. Its rich texture pairs well with different pasta shapes, each offering unique benefits. Spaghetti is a classic choice for simple passata sauces and works perfectly with ground beef or pork for a traditional Bolognese-style dish. Penne and rigatoni, with their ridges and hollow centers, trap the sauce beautifully and pair well with Italian sausage or diced chicken for a hearty meal. Fusilli, with its spiral design, holds passata effectively and complements shredded turkey or lamb for added depth. For an elegant option, tagliatelle suits creamy passata blends and slow-cooked beef ragù, creating a luxurious texture. Farfalle, or bow-tie pasta, adds visual appeal and works nicely with lighter passata variations, paired with pancetta or tender chicken. Each pasta shape interacts differently with passata, enhancing flavor and texture. Adding meats like beef, pork, chicken, or lamb brings richness and protein, turning a simple tomato base into a satisfying, balanced dish. Whether you prefer a rustic, chunky sauce or a smooth, herb-infused blend, choosing the right pasta and meat pairing ensures a delicious and well-rounded meal.
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