What’s New on the Farm this New Year

By Ron Eichner

Hey folks, January is the first full month of winter, and it starts with New Year’s Day on January 1. It’s been a tradition for generations that those of German heritage and Pennsylvania Dutch (Amish) have fermented sauerkraut and pork on New Year’s Day for good luck in the coming new year.

January weather has farm fields and home gardens silent, with an appearance of rest. However, farmers, gardeners, and greenhouse growers are all starting to plan for the upcoming season. Flower and vegetable seed books are scanned through, selecting the forthcoming year's seeds for sowing seed trays, transplanting, or direct seeding out in the farm fields or home gardens in a safe, timely fashion. Also, time is spent assessing the needs for repairs or of equipment and tractors for the coming years. Then, days and evenings are filled in the office, getting the farm expenses and sales on spreadsheets for the magic the accountants do each year.

Mother Nature is our silent partner, and with that in mind, the future for a farmer is unknown, and the past lessons are now known. What was instilled in my grandpap and dad was "lessons learned from the past can be what it all takes to challenge what can occur in the future." I think, "Adversity can be physical or mechanical, and if you accept the adversity, you lose. And if you challenge it, you will live for another day," and farming truly has its share of adversities to challenge us each year.

Pondering a New Year's resolution or a new start, the new administration may be the thing to watch for a number of reasons; the health of the United States citizens, young, middle-aged, and old, will be front and center. The experts are saying the health and lifestyles of Americans have been on the wrong path. A lot of it started in the 1960s, with the government pushing a low-fat, high-carb diet. Attacking the number one and two complete protein sources, the whole egg and raw dairy, to get processed cereals and processed dairy on the tables. Now, 60-plus years later, it is whispered that we need good fats, low carbs, and good sources of complete protein supported by a healthy gut.

The new administration is putting key people in key places, questioning the over-processing and the use of different ingredients that have been fueling obesity and many health issues bestowed on our young and old. The findings of the health experts may be alarming to the masses on what, where, when, and why to eat—looking for more healthy alternatives other than the big stores supplied by big corporations and big processors at every retail level. Suppose you can't or don't want to grow a garden yourself, discover local farms for eggs, meats, dairy, fruit, and vegetables, and experience farm fresh.

Since I am limited each month to "Facts from the Farm," I will continue to share thoughts and ideas. A great book is Good Energy by Dr. Casey Means and Calley Means. It opens your mind to how most health problems we face can be explained by how well the cells in our body create and use "good energy." Disease isn't some random occurrence that might happen in the future. It's a result of your choices and how you feel today.

Remember us if you are seeking out a local farm that focuses on what, where, when, and why to grow and produce with the importance of the nutritional balance of the livestock, poultry, and crops we grow. We can be a year-round destination for a healthy alternative you may seek.

Throughout the year, our laying hens produce high-energy eggs. We raise beef cows, lambs, chickens, and turkeys. We make homemade pork products processed with local pork from Thoma Meat Market, Creamline milk by the half gallon by Pasture Maid Creamery, and homemade candies, fudge, and cookies by Carole, Michelle, and Michelle. We also have homegrown seasonal vegetables.

Nestled in the valley, our family farm is more than a market. It's a year-round destination. Open seven days a week, we welcome you to visit Eichner's Whole Farm and Greenhouses at 285 Richard Road, Wexford. Bring a friend and be a farm friend, experience farming fresh, and discover “the rest of the story.”