Hello to all our readers, it’s time to fill you in on all the happenings of the summer and what a busy one it turned out to be.  It has been a fantastic summer for grass growth with all the livestock doing very well.  Lambs are drafted as they become fit.  The ewe lambs have been picked for next year and what a fine bunch they are.  The lambs have long been weaned and the senior ewes are out on grass getting ready for the rams introduction on the 5^th October.  Last years autumn born calves are weaned and the mothers have started to calf again.   Trevor Gaynor has taken over the livestock end of the farm, as it was getting very busy.  He’s a great addition to the team and has a great interest in all things farming.  Silage cutting was completed in June by the Heary brothers and stock are safe for next year.  Sally Moorehead delivered our winter barley supply for next winter and Trevor has started to feed all groups of animals in the fields, which is making them easier to handle.    With the new business demanding more and more of my time the only way to keep the farm in proper order was to get a good man like Trevor involved.

I decided that with the butchers counter open on the farm to withdraw from Sheridans market at Carnaross because it was so close to the farm.  Honest 2 Goodness in Glasnevin continues to grow and it’s where our target customer is, the standard is very high, customers are very well informed and quality is paramount, there is no room for mistakes, everything must be spot on.

Yesterday we had our first open day at the farm for our Glasnevin customers and everyone had a wonderful day.  Some had never been on a working farm before and we were delighted to show them one.  Brona had her pony Precious out for all the children to ride.  Pamela and my sister Fionnuala did the barbeque with our beef and lamb burgers and sausages.  Brid was a dab hand on the Barbie, we went for a walk  around the fields and the lake and all had a good day.  Brid was very excited with our customers  response and we know next year its going to be a very big day, as people really appreciate experiencing the connection between their food and the land it comes from and all the better if they can buy directly from the farmer.

We have spent weeks and weeks developing our Black and White puddings with a specialist food advisor and have produced a classic.  Both black and white are selling very well so the trials are over.  We are now selling our dry cured hams and rashers in Super Valu Kells, Larry O’Brien owns the store and Michael Gibney the manager has a great interest in well produced local food, so its win win for everyone, us, Super Valu but most importantly the customer.

Weather wise what a Spring it turned out to be.  Lambs were able to go to the fields at one day old.  Its a fantastic saving on labor and gives the lambs a wonderful chance to get well started, in other years we would often have them in for two weeks, which is a nightmare trying to keep lambs from mixing.  There is a wonderful crop of lambs gone to the fields and they are thriving.  Sheep were sheared last week which will stop them getting caught on their backs and suffocating.  All of last years lambs are gone and spring lambs are all that are wanted now.  Our spring lamb was on the menu at a big wedding in the Headfort Arms over the weekend, Olivia Duff had great feedback and was proud to say it was local.  Ballinlough National School children visited the farm during lambing, there was a big, big pull to save a single lamb and the children were delighted to witness it, he survived against all the odds and he and his mammy are in the field, both doing well.

All the cattle are out in the fields and what a relief it is to get them out of the sheds, when you hear them Spring balling its time to let them go.  Cows and calves are doing well, unluckily one cow broke her pelvis on the slatts and didn’t make it,  talking about getting shot on the last day of the war.  We also let out the heavy heifers that we use for the processing unit, as there were not enough of them to keep feeding indoors and our customers do like grass fed beef.  We have also started to dry age our striploins and ribs and there is very positive feedback from our customers.

We entered the big JFC innovation awards and we were delighted to make the final five in our food category.  We were slightly disappointed not to win our section however we had a great night down in Galway. Anthony, Ray, Paddy Ward, their wives came with us and a great student friend of ours Cyril McGrath.  180 people sat down for the dinner. we provided the striploins and their were compliments for their quality.

Honest2goodness market in Glasnevin gets better and better with lots of new faces and stall holders.  as I said before Bríd is the main driver and continues to run a fantastic ship.  Ray and Anthony made a great job of running the butchers counter, Ray was on holidays last week and all the customers were wondering where he was.  Sheridans cheese mongers market continues to improve, with Kevin constantly adding a variety of attractions.  The big May food festival is coming up on the 29th May and Kevin is expecting a very big crowd.

The small teething problems with our processing unit have been finally ironed out and we are now up to speed.  We feel very confident now and are ready to move on to the next phase of opening our on farm butchers counter.  The office has been sorted out, broadband connected, invoice system in place, stock control all up and running.  Patience seems to be the key factor, only moving on to the next phase when the previous one is well learned.  We even finished the concreting of our avenue, after 12 years!!!  It makes such a difference.

Till next time

Jim

The driest January in 14 years gave us a great chance to empty the slatted tanks of slurry. Gerry McNamee spent four days at it and not one mark on the ground, our timing was perfect because a week after the slurry was out the heavens opened. So much so that we were unable to get out any artificial fertilizer, the fields would need to greatly dry up before we attempt this.  Spring is here and we are starting to see a good stretch in the evenings the dreadful long cold winter will be behind us soon.

The sheep are just on the point of lambing and they are in great order, they have been dosed,  foot bathed and vaccinated. and they are on a high protein diet.  they should  lamb down with lots of milk  which is vital for the newborn lambs.  Michael our student has spent the last four days getting the lambing sheds ready, we have great facilities here in Ballinlough and when all is ready lambing should go well.  The cows are busy calving, not trouble free but going ok.  With Michael here we will be able to spend more time minding stock.  The angus X calves are very hardy with their hybrid vigor.  The beef heifers and young beef bulls are thriving very well.

Anthony and Ray, our butchers, are well used to the new factory and now we feel well ready to open our butchers counter on farm.  Patience is the real key to our new operation as I said before we need to get proficient at everything we do.   Our new equipment arrived from Michael Hill today which will make production much more efficient, many thanks to Meath Leader for backing this major purchase.

Glasnevin has once again started very strongly and is developed into Dublins best farmers market.  Bríd is the main driver behind the success she has the qualities, vison and drive to make it successful.  Lots of hard work but none of us are afraid of it.   There has definitely been a move towards the lesser used cuts.  We at Ryans Farm cater for all pockets, from cows cheeks to fillet.

Till next time

Jim

We have just put in two of the toughest weeks since the start of our new venture.  The move from Ashtown to Balinlough was a huge step, we were spoilt for choice of machinery in Ashtown.  To be suddenly be without it all left it much slower to produce also a long trip to Killybegs for racking from a fish factory, the kids loved the trip and 5 year old John was especially excited to see a full articulated lorry full of fish arrive in the factory and end up in the blast freezer within 20 minutes. We had to adjust the racking when we got it home, taking out every second shelf, great value, well worth the trip.
The second week went much better than the first week and with our third week comming we intend to get better again. Its a wonderful feeling to have the whole process taking place in our very own yard. The anxiety of not watching while we were in Dublin is finally gone. Every time I see Anthony and Ray working in the unit I smile from ear to ear.

With the serious detoriation of the the weather all cattle have now been housed. Our slurry man Gerry McNamee helped me out with the task, it was not hard to get the cows in because out of the fields they wanted. All have settled in very quickly. Sixty heifers have been started on 2kg of meal which will rise to 6kg to get them ready for the processing unit. As there is lots of green cover on the ground the sheep will hopefully remain out till the 1st December. The lambs continue to thrive well and need no hand feeding. Our new pup Ben looks to have the making of a good dog, he put in his first bit of work yesterday.

Glasnevin continues to be our flagship market and next Saturday we will be bringing ten pheasants, which Tosh and Padraig dropped into the chill tonight. Our new license allows us to carry small game i.e. rabbits, pheasants and deer.  Sheridans cheesemongers continues to get extra footfall. It is now a market of substance and it was the right chioce to move the Kells market there. Anthony had an excellent day on Friday in Trim, the customers are glad to see Anthony back.

Last Thursday night was the presentation of the prestegious Meath Tourism and Business awards, we are proud to announce that Ryans Farm was choosen as the Meaths Best New Business 2010. Its great to get the recognition but I really want to thank you the customers because it would not have been possible with out you. To all the very special people who have helped us along the way, Thank You.

till next time,

Jim

Finally back to my diary, after whats been a hectic month our processing unit is within 4 days of a full veterinary inspection.  As with all builds it has taken longer than expected but we have the functional building that we wanted.  Our processing section of the building is a good size, it being the main area we wanted to get right.

There has been a huge deluge of rain over the last 10 days and its a pity to see the ground cutting up so early in the year.  Lots of grass around but the main problem is trying to make the best use of it in the wet.  The 16 yearling bulls have started to get meal and if ground conditions continue to deteriorate they will have to be housed.   Lambs continue to thrive very well and shop sales for lamb are excellent.

Honest 2 Goodness in Glasnevin is our best market with our Dublin customers keenly aware of the benefits of buying straight from the farm and of meeting directly with the farmer and its only by me meeting them that we can get the products right.  Trim market on Friday  is steady, Norman Kennys vegetables and our beef make a good combination.  We are sorry to say we are pulling out of kells market and are transferring  to Sheridans cheese-mongers at the old Virginia road station.  Kevin Sheridan is a tremendous ambassador for local food and knows what it takes to drive a market,  like Brid in Honest 2 Goodness.

To all our customers, please let me know of any change to our range you would like.

Till next time

Jim