Built by Patience

SLOW BUT STEADY

“Patience is the art of concealing your impatience.” -Guy Kawasaki

Back in spring, we shared how Northaven was coming out of winter and getting animals moving; onto fresh ground, into new rotations, and into the season’s first real work. Now it’s summer, and that early push has turned into steady progress. The cows have been rotating through leased land, the pigs are breaking new ground for future pasture, and the chickens have been cleaning up behind both. None of it happens fast, but that’s the point.

That same steady pace has carried through to our dairy project, which has been moving ahead with weeks of focused work. It’s been a long haul, but the pieces are starting to come together in a real way, and we’re excited to share what’s taking shape. We’re almost to the starting line.

We’ve also been working to grow what we offer in the farm store, with new products on the way that reflect the same intention we bring to everything else we do.

What makes our farm different is that we don’t rely on just one species or one system. Stacking multiple enterprises- cattle, pigs, poultry, and dairy- is how we regenerate land more effectively and make full use of the space we have. It also means that while there’s always plenty happening here, there isn’t always time to sit down and share it. But with so much progress underway this season, we wanted to take a moment and bring you up to speed.

This update offers a glimpse into the work behind the scenes- what’s already happened, what’s actively in motion, and what’s still to come- one project, one fence move, one piece at a time.

TOUR DE PASTURE

The cows have made their way across a wide range of ground over the past month; hillsides, wetlands, and brush-covered marginal areas. We’ve been rotating them through both our own land and nearby leased pasture to make the most of what we have. It’s a way to stretch our grazing capacity while also putting the animals to work on long-term land improvement.

With each move, the cows do more than just graze. They disturb the surface enough to help seeds from desirable grasses take hold. They eat down competing weeds and woody brush, and they fertilize as they go; spreading manure and urine across the pasture in a way no tractor could replicate. It’s good for the land, and it’s good for the cows.

Regular movement helps reduce parasite pressure, improves forage quality, and keeps them healthier overall. What they don’t get from the pasture, mainly salt and specific minerals, we provide to ensure they stay balanced nutritionally.

Over time, this rotation improves water retention, soil structure, and root depth. It helps transition tired or overgrown ground into productive pasture that can support more life. This kind of progress doesn’t happen fast, but with steady pressure and regular movement, the results compound. We’re already seeing signs of better grass growth and broader species diversity in the areas they’ve hit more than once, and in areas where we grazed tighter than others.

In late June, we reintroduced our bull, Leroy, to the breeding group with the goal of calving around April next year. Mae arrived earlier this season, and just last week we had a late addition—Leo, born on July 22. He’s the newest member of our Red Devon herd. Although he kept a low profile during those first few very hot days, he’s safely with his mom now and integrating nicely into the group.

The cows will continue rotating through leased pasture until they return to the home farm in mid-August to graze ground we’ve been preparing for them all season. In some cases, they’ll be in areas previously visited by our pigs, building on the early disturbance and fertility those animals leave behind. It’s part of a bigger picture; using each group for what they do best and lining up their roles to get more from the land, without overworking it.

PIG POWERED RENOVATION

While the cows focus on managing forage above ground, the pigs are working just ahead of them- resetting compacted, weedy ground and starting the next cycle of regeneration from the soil up.

Our larger group of 22 feeder pigs are hard at work regenerating a section of old pasture on the leased property. They’re turning up weeds, woody shrubs, and invasive species that have kept the ground from growing quality forage. We’re moving them through in a zigzag pattern to apply even pressure across the field and support the renovation plan.

Once they pass through, we’ll follow behind removing the larger stones they uncover, flattening out the wallows with a chain harrow, and then reseeding the area. Once the pasture comes back in, the goal is to bring cows in to graze it. Any remaining unwanted growth will be bushhogged once the pigs are far enough ahead.

We also paired our boar with the sows last month, planning for another group of feeder pigs this winter and into early next year. We are continuing to refine our breeding program, and recently brought in two new young sows. They’ll reach maturity over the coming months and will be ready to breed early next year. This will allow us to stagger the farrowing of our sows, providing a better rest period for the mothers and reducing stress overall.  

Meanwhile, a younger group of feeder pigs is working through the silvopasture, following the farm road and knocking down brush, stumps, and surface roots. They’re loosening soil and helping open up these wooded patches for future grazing. This is a long-term project that will take years and multiple passes to get right- but this summer marks the first step in building nearly 20 acres of silvopasture on our farm. 

This work sets the stage for what comes next. Once the pigs move on, cows will return to graze the regrowth, and chickens will follow behind them to clean up, fertilize, and keep the cycle moving. Each group contributes something different, and by lining them up in the right order, we get more value from the same ground without pushing it too hard. Regeneration takes time and layering, and this is how we approach it- step by step, species by species.

FEATHERED FERTILIZERS

Our laying hens have been out in our pastures since spring, focusing on areas where cows left behind old winter hay bales. The chickens broke those bales down completely- scratching, spreading, and working the leftover material back into the soil. In most spots, you’d hardly know a half-eaten bale was ever there.

Some of our older birds are nearing the end of their laying cycle, so we’re preparing to bring in a new batch of chicks this fall, ready to start laying next spring. This will help keep egg production steady and efficient- especially as we gear up to offer raw milk alongside our soy-free, pasture-raised eggs.

Working alongside the pigs and cows, the chickens help close the loop; recycling nutrients, prepping pasture for regrowth, and turning waste into value. It’s one more way we’re building more from what’s already here: better soil, better food.

 

 

We’re just as eager as many of you who’ve asked, “How’s the dairy coming?” and “When can we get raw milk?” Since our last update- when we received state approval to begin construction- we’ve been putting that plan into motion.

The new dairy parlor and milk house are going into the oldest part of our barn, built around 1840, so we’ve taken special care not to cut corners. The original ceiling in the area where we are creating the milking parlor, needed a fair amount of repairs and a new surface above for our hayloft. Additionally we replaced some existing columns to ensure the space was up to date to handle the daily movement of animals in and out of the parlor

We also removed the existing concrete slab in order to pour footings for six steel columns. After those are installed we will move on to pouring new concrete sections for the manger, cow stalls, and manure trough. While clearing out the old layers, we uncovered multiple pours of concrete, including one with radiant heat plumbing embedded in it. We’ve never seen any sign of a heating system before, but clearly someone had some luxurious ambitions for the barn, once upon a time.

These improvements should provide long-term strength while preserving the barn’s historic character.

With the demolition behind us—concrete floor removed, ceiling repaired, and drain line cut- we’re now entering the next phase: plumbing, insulation, and pouring the new milk house floor. After that comes interior framing and forming the cow stalls and stanchions.

All of the milk house equipment is already onsite and ready to go. We recently walked the space with the installation team, and they’ll jump in as soon as the primary construction is wrapped.

We’re pushing for a similar pace in August and will keep sharing updates as this long-awaited piece of the farm falls into place. Thanks for following along—we can’t wait to welcome you in.

SWEATER WEATHER

We’re excited to share that we’ll soon be offering both beef and pork broth by the quart as part of our growing product line. We have partnered with our friends at Letterbox Farm to bring you locally produced high quality broth in two styles.

Our beef broth is made from 100% grass-fed beef bones- slow-roasted and simmered with certified organic carrots, onions, celery, apple cider vinegar, salt, and pepper.

The pork broth is a rich, traditional Tonkotsu-style stock, made entirely from our own corn- and soy-free pigs.

These are products we’ve been eager to offer for a long time, and we’re proud to finally make them available to you. As fall sets in, stop by and stock up on some of the richest, most nutrient-dense broth around.

THANK YOU

As you can see, it’s been a busy few months (when isn’t it?).

We’re continuing the work we set out to do every day, and sharing that work with you is part of the vision. There’s much more ahead; continued partnerships, farm events, a more diverse store. All of it will take time, but we’re here for the long haul, and we hope you are too.

We’re grateful for your support- whether you shop in our farm store, share your bulk meat with family and friends, or simply follow along with what we’re building here. Every small, steady step forward; from better pastures to new products, is made possible by you: the community that shares our values when it comes to making food.

Thank you for your patience, your encouragement, and for being part of this work.

We love hearing from you; if theres anything on your mind feel free to give us a call at 845-982-2101 or drop us an email at hello@northavenpastures.com

We appreciate all of you as our customers, and are excited to continue on this journey together; one step at a time.

Eric, Cameron, Kim and Sue