Get 5% Off + a Free Item for Life
When you Subscribe and Save

Farm Life Show (Ep.04) - 5 Principles of Regenerative Agriculture for your Home Garden

posted on

July 10, 2021

On this episode of The Farm Life Show, Blake and Blaine discuss the joy of applying five principles of regenerative agriculture to your home garden. Since the Hitzfields apply regenerative agriculture principles to farming at Seven Sons, they also share some of the real-world benefits they’ve seen. The concept of regenerative agriculture dates back to the 1980s and largely revolves around practices like minimal soil disturbance and composting. More recently, farmer Gabe Brown outlined five principles of regenerative agriculture in his book Dirt to Soil: One Family’s Journey into Regenerative Agriculture.Brown’s book has had a huge impact on Blake and Blaine and comes highly recommended. Here’s a brief outline of five principles of regenerative agriculture — as well as some real-world insights from the Hitzfield brothers. For the full story, don’t miss the video.

1. Minimal Soil Disturbance

Modern agriculture relies heavily on tilling. Tilling can be done by hand with hoes, rakes, or shovels but with large-scale farming, massive machines like rototillers do the heavy lifting. Farmers till for numerous reasons, such as facilitating planting and destroying weeds. But tilling comes with a price…According to Blaine: “When you till the soil, it's like a hurricane and an earthquake to all the soil life and all the carbon goes up into the atmosphere. Nature never ever tills.”For home gardeners, one way to minimize soil disturbance is to build raised garden beds. These simple structures prevent weeds from growing and make it much easier to leave the soil alone. By creating enclosed “boxes” out of wood or metal and first laying cardboard underneath, your garden can be weed-free.

Composting is an excellent way to fertilize the soil and help your garden beds to thrive. On a larger scale, after several years of leaving the soil undisturbed at Sevens Sons Farms, organic matter in the ground has tripled from 2% to 6%. Each 1% increase in organic matter means an acre of land retains 20,000 more gallons of water. This reduces the necessity to irrigate the ground by other methods.

2. Armor on the Soil

Keeping soil covered naturally with crops and vegetation provides a “coat of armor” against wind and water erosion. Armor also increases organic matter in the ground by allowing macro and micro-organisms to thrive.At Seven Sons Farms, all the cows and pigs are raised on lush pastures, but even after a full season of foraging, the animals only eat about 50% of the vegetation. According to Blake: “The other half (of the grass) remains and is trampled down. That creates a blanket over the soil and shades from the sun. It keeps the soil temperature nice and cool.”

3. Plant Diversity

Monocultures don’t exist in nature. Diversity of plant and animal life is crucial to regenerative agriculture. On Seven Sons Farms, having a variety of different plants and insects contributes greatly to all the animals having healthy immune systems.Diversity can benefit home gardens as well. Having a variety of different plants and vegetables growing in your garden will help protect it overall. As Blaine says: “You don't want a garden that just has one or two types of crops in one area. It’s probably a recipe for trouble, and you’ll be more susceptible to insect pressure.”  Insects aren’t necessarily a bad thing, and pesticides are vastly overused. Diversity helps guard against negative insect impact, naturally.

4. Cover Crops and living roots

In mass-scale agriculture, cover crops are planted during the “off-season” for cash crops — like corn and soybeans. Cover crops help protect and maintain soil health and commonly include wheat, barley, and clover. Some cover crops can also be harvested as cash crops at the end of a growing season.You can apply similar practices to your home garden on a smaller scale. For example, as Blake explains: “Last year when our garden was done for the season, and we had harvested the last potatoes and other vegetables, we put down [cool season plants like] wheat and radishes.” Blaine continues: “The number one tool for regenerating your land is having green growing roots in the ground year-round. That's the process of regeneration. Your soil doesn't regenerate unless there are living roots growing. A big no-no is leaving your garden dormant through a third or half of the year.”

5. Animal Impact

This is where things get extra challenging for urban gardeners. At Seven Sons Farms, having chickens, cows, and pigs grazing the land plays a huge part in regenerating the soil. As Blaine says: “One of the reasons Seven Sons have been able to make so much progress so fast in regenerating our soils is because we have that animal impact.”If you have an outdoor vegetable patch and goats or chickens, allowing them to graze the garden beds can be beneficial. If not, applying the first four principles of regenerative agriculture can still significantly improve your home garden.

Quiz Time at Seven Sons!

Did you know that 78% of the air we breathe is made of nitrogen?Nitrogen is also crucial to farming. In fact, one of the main costs a conventional farmer has is buying synthetic nitrogen and applying it to the soil. Regenerative farms don’t have that expense. Instead, they harness the “hundreds of thousands of pounds of free nitrogen floating above every acre of land.”A particular plant captures nitrogen from the atmosphere and distributes it through its root system into the soil…Can you guess what it is?The first person to answer correctly in the YouTube comments will win a $20 online credit with Seven Sons Farms.

Farm UpdateOne of the best things about Farm Life is the diversity of wildlife. Aside from pasture-raised cows, pigs, and laying, we always have some unexpected (and welcome!) visitors. For the last few years, Seven Sons has been home to a den of adorable and outgoing Red Foxes. They can typically be found playing next to the bulldozer Brooks Hitzfield (Son #5) has parked in his backyard.A few more quick updates:

  • We’re restoring and expanding some old ponds by draining, cleaning them out, and waiting for them to refill naturally
  • Preparations are well underway for Farm Fest 2021
  • Renovations on Blaine’s ranch and the old farm store cabin continue to pick up pace and go well

Further Reading

If you’re interested in regenerative agriculture and want some more details, here are some recommended resources:

Regenerative Agriculture and Home GardeningPerennial FoodsChaos Garden: Plant DiversityScaling Down Regenerative AgricultureGuilds for the Small Scale Home GardenThe Beginner’s Guide to Companion Planting

Be sure to tune in for the next episode of The Farm Life Show.In the meantime, don’t forget to plant your pointer on that YouTube Like button and subscribe to make sure you never miss an episode.And don’t forget to “shake the hand that feeds you.”* *Michael Pollan, author of The Omnivore’s Dilemma

Farm Life Show

More from the blog

A Complete Guide to Pork Cuts and How to Cook Them

Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things.  Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products.  But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts!  1. Bacon  Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste.  For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. 3. Ham Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite.  4. Bone-in Pork Chops Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party.  Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! And, you can keep it simple by topping with your favorite BBQ sauce. For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making.  6. Baby Back Ribs  Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. 7. Pork Shoulder Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. 8. Tenderloin Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways.  Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. 9. Pork Crown A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. 10. Pork Butt Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork.  As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. 11. Pork Loin  Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. 12. Pork Belly “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making.  Whatever you fancy, you’ll taste the superior quality of pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

How to Cook Pork Sausages: Top 3 Methods

Whether served in a bun, mixed with rich tomato penne, or fried in a pan with eggs and cheese, protein-rich pork sausages are a versatile, delectable choice for a flavor-packed breakfast, lunch, or dinner.  Not only are pork sausages rich, meaty, and delicious, but they can also make for a nutritious meal if you buy the right type. Some sausages include added sugar and are high in sodium and additives, which don’t bode well for a healthy diet.  However, if you choose pasture-raised, heritage pork sausages, you’ll get high-quality meat free of hormones, antibiotics, and GMOs. This makes for a healthier, ethical choice and better taste. Not to “humble brag,” but we’re kind of known for our sugar-free breakfast sausage, so we feel really good about putting together this article. 🙂 But, for those of you who prefer to make your own sausage, our ground pork is perfect! Here, we’ll discuss the top three ways to cook sugar-free, heritage pork sausages perfectly. Prep Time: 5 minutes Cook Time: 12 minutes Servings: 6-8 What You'll Need One of the appeals of cooking pork sausages is how quick and easy the process is. Because the meat is so naturally flavourful, all you’ll need is a tablespoon of oil, and you’re ready to go:  1 tbsp oil (Avocado or Extra Virgin Olive) 1 lb. Sugar-Free Pork Sausage All our pastured pork sausage is made from the highest-quality meat raised on our regenerative family farm or within our trusted partner farm network. With the cooking methods below, enjoy a variety of flavors, including kielbasa, Italian, bratwurst, and breakfast patties. Instructions Now, it’s time to explore our three favorite methods for cooking pork sausages: on the stove, in the oven, and on the grill. Cooking on the Stovetop This is the classic way to cook pork sausages–and it’s quick and easy.  Heat a drizzle of oil in a non-stick skillet over medium heat. Place four sausages in the skillet, cooking for 5 minutes on each side or until the middle of the patties reaches 160°F.  Once cooked, remove the sausages from the skillet and let stand for five minutes.  Repeat the process until all sausages are done.  Baking in the Oven If you’re looking for an oil-free or low-effort cooking method, baking your pork sausages is the way to go.  Preheat oven to 375°F. While it warms, line a baking tray with non-stick parchment paper and place the sausages or patties on it. Put the tray in the oven and bake for 18-20 minutes or until sausages or patties reach 160°F. Halfway through baking time, flip so they’re nicely browned all over.  For extra crispy results, cook sausages in a skillet on high heat for two minutes after baking.  Option: You can also use a cast iron skillet as an alternative to a baking sheet. Cooking on the Grill In the mood for a barbecue? Pork sausage links also cook wonderfully on the grill. Here’s what to do:  Preheat grill to medium-high heat and gently oil grates. Place sausages on grill, cooking for roughly 5 minutes on each side or until the middle of the sausages reach 160°F.  Remove sausages from the grill and let stand for five minutes.  Why Sugar-Free Pork Sausage? If you’re watching your carb intake, sugar-free is a given. But even if you don’t mind a touch of added sugar to your diet, it's a good idea to be mindful of the sugar content in products like bacon and sausages. Added sugar in pork products indicates they’re highly processed, and highly processed foods have been linked to a variety of health problems, including increased risk of obesity, high blood pressure, and high cholesterol. To ensure you choose a healthy and tasty option, look for nutrition labels that are free of sugar and contain only a handful of ingredients: pork, water, and natural herbs and spices. All our pork product labels look like this because they’re all sugar-free! Side Dishes to Pair with Pork Sausage Pork sausages make for a hearty, delicious meal any time of the day. Here are some of our favorite ways to serve them for a mouth-wateringly tasty breakfast, lunch, or dinner:  Breakfast Gooey egg, sausage, and cheese breakfast sandwich Colorful fried sausage, veggie, and potato hash  Old-fashioned sausages, biscuits and gravy  Lunch Sauteed peppers, sausage, and onions laced with red pesto  Grilled sausages with creamy coleslaw and a dressed summer salad  Spiced, baked eggplant stuffed with herbs and sauteed sausage  Dinner  Sweet, zingy tomato and sausage penne pasta  Grilled sausages served with baked sweet potato wedges and roasted vegetables  Crumbled spicy sausage and caramelized onion pizza  Expert Tips & Tricks Before we dive into the cooking instructions, here are some helpful tips and tricks to keep in mind to get the perfect sausages every time:  Before cooking your breakfast sausage patties, gently press your thumb down into the center of each one. This will help the sausage to retain its circular shape during cooking.  When it comes to sausages, slow and steady wins the race. That means cooking them on low to medium heat. Otherwise, you risk a burned outside and undercooked inside.  While cooking as many patties or links as you can in a skillet might be tempting, it’s better to cook them in manageable batches. If you don’t, you may accidentally steam the sausages instead of browning them, and lose out on the crispy exterior. Once your sausages are cooked, allow them to rest for a few minutes before serving. This will make every bite more juicy and tender.  For the perfect pork sausage, a meat thermometer is your best friend! You’ll want to ensure the sausage's innermost part reaches 160°F–that’s how you’ll know it’s ready.  Recipe FAQs Is it better to cook sausages in the oven or pan? How you cook your pork sausages depends on your preferences. The oven, skillet, and grill are all great options. The oven is the best option if you prefer a more hands-off approach to cooking, but we'd recommend the pan if you enjoy sizzling your sausages to perfection.  What’s the difference between Italian sausage and breakfast sausage?  Seven Sons’ Italian and breakfast sausages are both beautifully seasoned and sugar-free. The major difference between the two is our selection of herbs and spices in each. While the breakfast sausage is milder and lighter in flavor, with hints of sage and rosemary, the Italian sausage has a lightly spiced flavor thanks to the addition of paprika.  How should sausages be cooked? Pork sausages are versatile and delicious. For best results, you can cook them in several ways, including in the oven, on a skillet, or on a grill.  Can you pan-fry pork sausages? Absolutely! Heat a drizzle of oil in a non-stick skillet over medium heat to pan-fry pork sausages. Next, cook your sausage patties for five minutes on each side or until the middle of the patties has reached 160°F. Don’t forget to let them rest for a few minutes after cooking, so they’re extra juicy and tender.  Should I add any seasonings to the sausage patties? Seven Son’s breakfast and Italian pork sausages are already perfectly seasoned with a delicate blend of herbs and spices, meaning all you need to do is cook them!  Can I store leftover cooked pork sausage? Yes, it’s easy to store leftover pork sausage. First, let the meat cool completely. Then, transfer it to an airtight container. You can refrigerate it for up to 4 days.  Ready to Cook?  Try Seven Sons’ delicious, sugar-free pork sausage range today. As always, we’d love to know what you think! So, let us know if you tried our recipes and how it turned out!

What Is Heritage Pork? All About Heritage Pig Breeds

Here’s a little-known fact: the picture of pigs we’re all accustomed to today is nothing like the heritage breeds that first came to America hundreds of years ago.  Most of today’s pigs are the product of industrial farming practices. They’re bred not for their caliber, but for mass production. The origin of heritage pig breeds dates back thousands of years, and they’re renowned for their hardiness, nutritional content, environmental benefits, and sustainability.  History and Characteristics of Heritage Pigs Pigs have been part of the agricultural world since ancient times. Until the Industrial Farming Revolution, these animals lived on open fields and pastures—a far cry from the uniform ‘pink’ pig we know today.  They came in distinct breeds: the long-legged auburn Tamworth, the ebony-coloured Berkshire, and more.  Farmers carefully selected the best of these heritage pigs for breeding, with the idea of nurturing hardy, robust animals with strong immune systems and tasty, nutritious meat.  At Seven Sons, we cross-breed our Heritage pigs like the ones pictured above with modern varieties for a balanced combination of hardiness traits and a fat/flavor profile. Most pork you find in supermarkets comes from concentrated animal feeding operations (CAFOs).  Unlike heritage breeds, factory-farmed pigs aren’t so much bred for quality as they are for QUANTITY. The pigs are unfortunately farrowed in small crates and often given antibiotics to combat the diseases that inevitably develop in such crowded conditions.  Not only is the industrial approach unkind to the animals and the planet, but also results in loss of hardiness, natural immunity, maternal instincts, and an inability to sustain diverse weather conditions. For instance, our hogs happily and healthily thrive on pasture even during winter: Why Buy Heritage Pork? Once you try heritage pork, you’ll immediately taste the difference compared to factory-farmed meat. Heritage pork is renowned for its intensity of flavor, juiciness, marbling, and tenderness. It’s nothing like the bland, dry pork you often get at the grocery store.  Heritage pork is also nutritionally superior because heritage breeds are pasture-raised with plenty of space to roam and play. Their lives are stress-free and spent in a natural environment, making for healthier, happier animals.  In addition, we never use GMOs, antibiotics, or growth promotants – all of which reduce the nutritional profile of the meat.  Lastly, ethically sourced meat is better for the planet. Pigs play an essential role in promoting plant diversity because their rooting and foraging practices encourage soil activity. When farmers take a regenerative grazing approach to farming (rotating animals on the pasture to help with natural pest control and biodiversity), they’re working to restore soil health and build healthy ecosystems that sequester more carbon.  Ready to taste the difference? Shop our range of pasture-raised heritage pork today.