Recent changes in Pennsylvania’s regulations and the Department of Environmental Protection’s policies will affect agricultural operations in Susquehanna County. These changes come under the “Clean Streams Law,” which affects all farms and non-farms producing or using manure.
All users and producers of manure are required to have a manure management plan. The plan must detail how you will protect surface and ground water. The plan must also address the amounts of nitrogen and phosphorus that could be applied per acre, set backs from surface and ground waters, winter application procedures, barnyard runoff, pastures and storage or stacking areas.
A certified planner is not required however there are some advantages to using a certified planner versus doing the plan yourself. By using a certified planner the restrictions of where and when manure can be spread is going to be significantly different than if a certified planner is hired to develop the manure management plan. For example, without a certified planner a 150 foot manure setback from all waters would be required. Whereas, if a planner is involved and if the proper conditions present themselves and the proper best management practices are installed, such as a 35 foot wide vegetated buffer is maintained around surface waters then a 35 foot setback would be sufficient to protect the water.
Even if you have been following the manure management manual and or the State Conservation Commissions ACT 38 regulations, there have been some changes made to the following items: allowable application rates, winter spreading procedures, year round manure application setbacks, barnyard runoff controls, manure storage, manure application records, infield stacking procedures and pasture stocking rates. These changes are still being finalized and manuals and guidance are not available in print. So, be aware that there may be more to come.
For more information contact the Willie Keeney, Susquehanna County Conservation District at 570-278-4600 ext. 284. To learn more details about this policy change attend a workshop at the Susquehanna County Dairy on Friday, March 4th at 10:30 a.m. or 1:00 p.m. in a classroom. All workshop attendees will receive a special Dairy Day gift for attending!
January 17, 2011
January 7, 2011
Learn Tools for Farm Financial Record Keeping during Webinar Series
Managing your farm’s financial records requires knowing which tools to use, and how best to use them. The Agricultural Entrepreneurship Team of Penn State Extension will present the Managing Your Farm Recordkeeping Toolbox webinar series, starting January 26. This webinar series is designed for producers, financial managers, and bookkeepers. Participants will learn the principles of financial record keeping and how to obtain and interpret financial statements for better decision making.
Topics to be explored include the relationship between assets, liabilities, and owner’s equity and how to record transactions and financial statements using financial ratios. Instructors are: Penn State Cooperative Extension Educators Erin Cuprinka, Keith Dickinson, Mark Douglass, Robert Goodling, Andrew Martin, and Miguel Saviroff.
The webinar series will consist of seven weekly one-hour webinars. Participants will have the opportunity to do ‘homework’ between sessions to practice the skills learned during each webinar, and submit the homework to instructors for feedback. Participants can register for one session at a time, or the entire series for a discount. The cost to participants for this program is $20 per session or $100 for the entire series of seven webinars.
Advance registration is required. To register online or for more information on the program, refer to the following website: http://pafarmrecords.com/. Registration is available by phone by calling 1-877-489-1398 (toll free). For more information about the program, contact Mark Douglass in the Penn State Extension Office in Jefferson County, at 814-849-7361, or by email: mbd10@psu.edu. This workshop is presented by the Agricultural Entrepreneurship Team, a Penn State Cooperative Extension initiative.
December 21, 2010
A Guide to Farm Products: Calling All Producers!
Since 2008, Penn State Cooperative Extension has produced a booklet called A Guide to Farm Products 
which is a directory of family farms, farmers' markets, vegetable, maple, and honey producers, Community Supported Agriculture (CSA's) farms, u-pick farms, Christmas tree growers, wineries, restaurants, grocers, and other businesses that sell locally produced farm products within Susquehanna County.
This widely-popular guide is updated annually and so far includes over 45 local businesses. We would like to extend the offer for your "farm" to be included. The piece will include a short description of the farm or business along with products available and hours of operation, if open to the public and its location on a map of the county. The guides are placed throughout the county and are also available online at http://susquehanna.extension.psu.edu/Horticulture/farmer%20products%20brochure%20new%20format.pdf
Susquehanna County has a number of farm stands, farm markets, orchards, and CSA farms where residents can purchase fresh produce. Please help us in compiling this guide by calling the Cooperative Extension Office at 570-278-1158 and requesting a network form, http://susquehanna.extension.psu.edu/Horticulture/FarmNetworkForm.pdf, and map marking your location. you can mail the completed forms back to us by January 31, 2011. We are planning on having the booklet published by early spring.
which is a directory of family farms, farmers' markets, vegetable, maple, and honey producers, Community Supported Agriculture (CSA's) farms, u-pick farms, Christmas tree growers, wineries, restaurants, grocers, and other businesses that sell locally produced farm products within Susquehanna County.This widely-popular guide is updated annually and so far includes over 45 local businesses. We would like to extend the offer for your "farm" to be included. The piece will include a short description of the farm or business along with products available and hours of operation, if open to the public and its location on a map of the county. The guides are placed throughout the county and are also available online at http://susquehanna.extension.psu.edu/Horticulture/farmer%20products%20brochure%20new%20format.pdf
Today's consumer is increasingly looking to buy farm products directly from the grower. When buying directly from local farmers and shopping and dining at those businesses which support local farmers, consumers are getting the freshest, best tasting food, contributing to a strong local economy and helping preserve our landscape. It is the hope of those gathering the information that shoppers will make a connection with healthy fresh food, their neighbor farmers who grow it and those markets and businesses that support them by using locally grown food.
Susquehanna County has a number of farm stands, farm markets, orchards, and CSA farms where residents can purchase fresh produce. Please help us in compiling this guide by calling the Cooperative Extension Office at 570-278-1158 and requesting a network form, http://susquehanna.extension.psu.edu/Horticulture/FarmNetworkForm.pdf, and map marking your location. you can mail the completed forms back to us by January 31, 2011. We are planning on having the booklet published by early spring.
December 6, 2010
December Preparation for Cattle Herds
December for many cattle producers means much preparation for winterizing their herds. What is on your checklist for this month? Nutrition and winter feeding, body condition evaluation, and calving issues should all be on your list.
December is the perfect time to evaluate your cow’s body condition. Cows that will be calving should have a body condition score that is between 5 and 7. Cows that have scores of less than a 5 should be on a separate diet to condition them with adequate nutrition for calving. If feasible, separate your cows into production classes and feed according to their body condition score and production needs.
If you have not already started, prepare your winter feeding program for your cows. Hay and feed supplements are usually the most expensive in your budget. Evaluate your winter forage supply by determining lowest to highest quality hay. Mid pregnancy cows should receive the lowest quality of forages while late pregnancy cows should receive medium quality and the highest quality hay should be given to calves, lactating cattle, and replacement heifers. Cows should receive 25 to 30 pounds of hay per day.
Feeding corn silage is also a good way to make sure your cows stay at a healthy body condition score. Pregnant heifers and dry cows in mid pregnancy should receive 45 to 50 pounds of corn silage plus .75 pounds of soybean meal or cottonseed meal. Dry cows in late pregnancy should receive 50 to 55 pounds of corn silage and .75 pound of soybean meal while lactating cows should be given 60 to 80 pounds of silage and 1 to 2 pounds of soybean meal. Another important part of the feeding program that sometimes is neglected is the mineral mix. All cattle should receive a free choice balanced salt mineral mix. Also, avoid underfeeding heifers or cows to achieve decreased birth weights. Doing this could cause a longer pregnancy and reduction in calf survival. Research has proven that there is no difference in birth weights or calving ease in comparing cows that are underfed and cows that are fed adequate diets.
For many producers, winter marks the start of calving season. Be sure to check all facilities and equipment that will be used during calving. If calving pens are available they should be clean and dry. A warmer environment should be prepared just in case you have chilled calves. Make sure that all calving assistance equipment is in one location and in working order. Producers should have all of these calving supplies in a ‘calving kit’ to easily grab when a cow is calving. Be prepared to check your herd frequently and keep a close watch on first time calving heifers. These heifers should be moved into a smaller area so you will be able to check them more frequently.
Be sure to prepare your herd for the winter by evaluating your winter feeding program, body condition score your herd, and organize your calving kit. For further information on winter preparation for your cow/calf herd, contact your local Penn State Cooperative Extension office.
Source: http://extension.psu.edu/start-farming
December is the perfect time to evaluate your cow’s body condition. Cows that will be calving should have a body condition score that is between 5 and 7. Cows that have scores of less than a 5 should be on a separate diet to condition them with adequate nutrition for calving. If feasible, separate your cows into production classes and feed according to their body condition score and production needs.
If you have not already started, prepare your winter feeding program for your cows. Hay and feed supplements are usually the most expensive in your budget. Evaluate your winter forage supply by determining lowest to highest quality hay. Mid pregnancy cows should receive the lowest quality of forages while late pregnancy cows should receive medium quality and the highest quality hay should be given to calves, lactating cattle, and replacement heifers. Cows should receive 25 to 30 pounds of hay per day.
Feeding corn silage is also a good way to make sure your cows stay at a healthy body condition score. Pregnant heifers and dry cows in mid pregnancy should receive 45 to 50 pounds of corn silage plus .75 pounds of soybean meal or cottonseed meal. Dry cows in late pregnancy should receive 50 to 55 pounds of corn silage and .75 pound of soybean meal while lactating cows should be given 60 to 80 pounds of silage and 1 to 2 pounds of soybean meal. Another important part of the feeding program that sometimes is neglected is the mineral mix. All cattle should receive a free choice balanced salt mineral mix. Also, avoid underfeeding heifers or cows to achieve decreased birth weights. Doing this could cause a longer pregnancy and reduction in calf survival. Research has proven that there is no difference in birth weights or calving ease in comparing cows that are underfed and cows that are fed adequate diets.
For many producers, winter marks the start of calving season. Be sure to check all facilities and equipment that will be used during calving. If calving pens are available they should be clean and dry. A warmer environment should be prepared just in case you have chilled calves. Make sure that all calving assistance equipment is in one location and in working order. Producers should have all of these calving supplies in a ‘calving kit’ to easily grab when a cow is calving. Be prepared to check your herd frequently and keep a close watch on first time calving heifers. These heifers should be moved into a smaller area so you will be able to check them more frequently.
Be sure to prepare your herd for the winter by evaluating your winter feeding program, body condition score your herd, and organize your calving kit. For further information on winter preparation for your cow/calf herd, contact your local Penn State Cooperative Extension office.
Source: http://extension.psu.edu/start-farming
November 10, 2010
Artisan Cheese Making Class comes to the Northern Tier
The Endless Mountains RC&D Council and its partners are pleased to announce an “Artisan Cheese Making Class” on March 23-25, 2011 at the Tioga County Fairgrounds, Whitneyville.
The instructor is the well know Peter Dixon from Dairy Food Consulting located in Vermont. The workshop is appropriate for all levels of home and commercial cheese makers. Topics during the three-day workshop will include starting a creamery, properties of cow and goat milk and their use in cheese making, choosing starter cultures, making lactic curd, mozzarella, ricotta, and aged cheeses, cheese brining, cheese aging, and information about equipment and facilities. For more information about the instructor, visit his website at http://www.dairyfoodsconsulting.com/.
Registration cost for PA residents of Bradford, Lycoming, Susquehanna Sullivan, Tioga, and Wyoming Counties is $100, all others is $350. The cost of registration covers instruction, course manual, and lunch each day. Registration for the workshop will close on March 9th. A block of rooms has been reserved at the Comfort Inn in Mansfield, reservations must be made by November 28th.
For more information contact the Endless Mountains RC&D Council at 570-265-5288, ext. 118.
The instructor is the well know Peter Dixon from Dairy Food Consulting located in Vermont. The workshop is appropriate for all levels of home and commercial cheese makers. Topics during the three-day workshop will include starting a creamery, properties of cow and goat milk and their use in cheese making, choosing starter cultures, making lactic curd, mozzarella, ricotta, and aged cheeses, cheese brining, cheese aging, and information about equipment and facilities. For more information about the instructor, visit his website at http://www.dairyfoodsconsulting.com/.
Registration cost for PA residents of Bradford, Lycoming, Susquehanna Sullivan, Tioga, and Wyoming Counties is $100, all others is $350. The cost of registration covers instruction, course manual, and lunch each day. Registration for the workshop will close on March 9th. A block of rooms has been reserved at the Comfort Inn in Mansfield, reservations must be made by November 28th.
For more information contact the Endless Mountains RC&D Council at 570-265-5288, ext. 118.
October 27, 2010
Beef Quality Assurance Chute Side Training at Applewood Farm
The Chute-Side training session includes information about record-keeping, animal welfare, proper injection site and proper drug handling on the farm. This is a good educational event that is very hands-on. We will be having a veterinarian from Penn State come to perform the necropsy.
If you haven’t already completed the classroom training, which is the first part of certification, please feel free to still come. The classroom component of the certification can be done online at http://www.pa-bqa.org/ . This can be done before or after you attend the chute-side training.
Please confirm your attendance by calling Nichole Hockenberry at the PA Beef Council, 1-888-423-3372 or via email at nhockenberry@pabeef.org.
Farm Business Succession Workshop Scheduled
The decisions involved in the process of planning for the succession of a farm business from one generation to the next or from one owner to another are among the most critical set of decisions that a farm manager can make in his or her lifetime. Issues such as planning for the transfer of business decision making responsibilities, managing the impacts of estate, inheritance and capital gains taxes, and deciding how to divide farm assets among multiple heirs can be difficult for most farm managers to work through. The ability of a farm to continue through the generations depends, in part, on the development and implementation of a sound and detailed farm succession plan.
The Agricultural Entrepreneurship Team of Penn State Extension will conduct a workshop for farm families in Susquehanna County who wish to learn more about how they can successfully accomplish their goals related to farm business succession. The instructors for this workshop are individuals who are familiar with the legal issues, tax consequences, family concerns and farm profitability issues that farm families in Pennsylvania must consider every day.
The workshop will be held via video-conference on Wednesday, November 17, 2010 in the County Office Building, 81 Public Avenue, Montrose. The workshop will be held from 9:30 a.m. to 3:00 p.m. A fee of $25 per person will be charged to help offset the cost of meals and program materials. Pre-registration for this workshop is required. For more information please contact Michelle Kowalewski at 570-278-1158 or via email, mec190@psu.edu for more information.
Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodation or have questions about the physical access provided, please contact us at 570-278-1158, in advance, of your participation or visit. Penn State Cooperative Extension programs are open to all regardless of their ability to pay. Please contact us if you require reduced or waiver of fees to attend this educational program. This material is based upon work supported by USDA/NIFA under Award Number 2007-49200-03888.
The Agricultural Entrepreneurship Team of Penn State Extension will conduct a workshop for farm families in Susquehanna County who wish to learn more about how they can successfully accomplish their goals related to farm business succession. The instructors for this workshop are individuals who are familiar with the legal issues, tax consequences, family concerns and farm profitability issues that farm families in Pennsylvania must consider every day.
The workshop will be held via video-conference on Wednesday, November 17, 2010 in the County Office Building, 81 Public Avenue, Montrose. The workshop will be held from 9:30 a.m. to 3:00 p.m. A fee of $25 per person will be charged to help offset the cost of meals and program materials. Pre-registration for this workshop is required. For more information please contact Michelle Kowalewski at 570-278-1158 or via email, mec190@psu.edu for more information.
Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodation or have questions about the physical access provided, please contact us at 570-278-1158, in advance, of your participation or visit. Penn State Cooperative Extension programs are open to all regardless of their ability to pay. Please contact us if you require reduced or waiver of fees to attend this educational program. This material is based upon work supported by USDA/NIFA under Award Number 2007-49200-03888.
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