The ideal temperature for a dairy cow is between 25 and 65 degrees. She’s not too hot, not too cold. When the extreme cold hits Maine, dairy farmers have to be vigilant to make sure the drop in temperatures doesn’t take a toll on their herds.
Erin Flood is both a large animal veterinarian with Hometown Veterinary Care in Fairfield and a member of a dairy farming family in Clinton – the Flood Brothers Farm (she is married to the son of one of the brothers). She takes a special interest in cow comfort on the farm because she knows the best practices for optimal health of their cows. I took a walk around the farm with Erin on a recent COLD, blustery day and she pointed out all the ways her family ensures the cold won’t have any harmful effects on their animals.
“The biggest concern is the energy requirements for the animals,” she said. “Their energy requirements can go up by 10 to 15, even 20 percent.” This means, their calorie intake needs to be at an appropriate level to keep up. “Calves on milk can burn through their fat reserves very quickly in these temps we’ve had lately,” Erin added. “As the temp gets colder, the more they use up. They increase energy requirements dramatically upwards of 50 percent or beyond – up to 85 percent in extreme temperatures. “And also, water – making sure they have enough and that water lines and buckets aren’t frozen.”
As we entered the calf barn at Flood Brothers, Erin pointed to a young heifer calf lying in deep bedding. “See how it comes up around her knees? It needs to be deep enough so that they can really nestle down into it. And it needs to be dry.” Calves that are still on milk have access to as much as they want, and all have free choice access to heated water and dry, fresh grain. Thick screens or curtains are pulled down along the sides of the usually open barn to keep out any wind, but Erin said as soon as it warmed up enough, it was important to let in fresh air. “We batten down the hatches in this weather, and then open them back up when it warms a little for ventilation,” she said. The farm recently installed two immense ventilation tubes that were designed in partnership with Dairyland Initiative at University of Wisconsin in the calf barn to reduce the risk of pneumonia. Erin said weather like that seen in Maine this winter with extreme cold and then a warm spell and then extreme cold makes for prime conditions to cause pneumonia in herds, especially among the young calves.
Along with proper nutrition and ventilation, making sure cows are up to date on vaccinations is another way to combat the risk of pneumonia and other illnesses that could cause a cow undue stress, especially in bad weather.
Expectant mothers are also given deep bedding so that they can get up easier and so that newborns have a soft, dry place to land. Calf checks are done often, meaning new, wet calves can be dried off and warmed up quickly.
Large, older, producing cows are not as delicate as younger heifers that are still growing. With the younger bovines, much of their calories are being used to grow, or for a heifer expecting her first calf, to grow her baby. When the cold weather demands her body use those calories to keep warm, her body condition might decline or she could be more susceptible to illness. Farms like Flood Brothers work with veterinarians and nutritionists to make sure the animals are getting optimal nutrition at all times. Adversely, if a heifer is fed too much, it can be difficult for her to get pregnant if she is overweight. If she is already pregnant, too much feed could mean that her calf grows large and results in a difficult birth. “Dairymen need to be working closely with their feed salesmen or nutritionist to plan for the [energy] deficits,” that can be brought on by cold weather,Erin said. The Flood Brothers Farm has a herd of 3,900 cows all together, 1,700 of which are currently milking. Despite having so many animals in their care, they see very few health problems related to the cold. And to reduce the risk of injury, they even sand the lane from the barn to the milking parlor to keep cows from slipping and falling on ice.
Cold weather puts me in the mood for stews and soups– slow cooked, steamy bowlfuls. It’s my comfort food. The wood stove is stoked, so a pot can sit and, well, stew all day long. And the longer it sits, the better it tastes. I remember reading somewhere about how winter is the time to eat slow-cooked foods because it is a time when we are supposed to slow down and give our bodies a rest (tell that to a farmer, right?). It’s also a time when I have a supply of root vegetables that need to be used up before they are mush. The thing about living on a farm is that while you may not have extra cash on hand, you always have plenty of good food in the root cellar, freezer and pantries.
So, on this day, I chose squash and carrots as my inspiration – both excellent sources of beta carotene, and squash is also a good source of fiber. As indicated by the title of this blog – “The Dairy Dish” – I also have plenty of dairy on hand at all times. I used both milk and yogurt in this soup, giving it a good boost of protein as well as other important nutrients.
I blended two cups squash, two cups carrots, one cup of yogurt and two cups of milk. It was thick and creamy, but a little too thick. I did not want to take the time to cook down a chicken for stock, and I didn’t want to just water it down. So how could I thin it and add flavor? I decided to try green tea. I thought it would be a complementary flavor and add antioxidants. So I brewed two cups of green tea. Don’t steep green tea for more than just a few minutes or it will get bitter. I added some ginger, a little nutmeg and two tablespoons of maple syrup. (I made this again later on and used a tablespoon of curry powder in place of the other spices and maple syrup.) I shredded a little cheddar cheese on my first bowl and added a dob of red pepper hummus to my second. A dollop of sour cream or yogurt would also be good.
Carrot Squash Soup
2 cups cooked squash
2 cups mashed cooked carrots
2 cups milk
1 cup yogurt
2 cups green tea
1 tsp salt
1 Tbsp ginger
1 tsp nutmeg
2 Tbsp maple syrup
OR in place of the maple syrup, ginger and nutmeg, use 1 Tbsp curry powder.
Blend carrots, squash and dairy in a blender and mix thoroughly. Pour into a pan and warm on the stovetop, add green tea, stir well. Add spices and maple syrup (or curry), mix again, and continue to let warm until ready to serve. Top with a dollop of yogurt or sour cream.