We're feeding our cows WHAT?!

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September 27, 2024

All hands-on deck: no doctor notes during silage week.

Sweater weather is here! September means back to school and silage season at Parsons Creek. Silage brings to life the rumble of tractors, corn debris in the air, everyone works sun up to sun down. And I do mean everyone!

Sixth generation farmer over-seeing the silage process

What is silage?

The technical definition of silage is “preserved forage-like pasture (grass), alfalfa, grains, or corn.”

The beauty of silage is it takes minimal acres to feed a lot of cows. At Parsons Creek, we plant a bunch of corn on just a few acres, and that yields enough for our herd through the winter. Plus, we find it to be the best feed for our purebred Angus herd— they absolutely LOVE it!

Why do we make it? What do we do with silage?

Like all plants, our pasture grass goes dormit in the winter with the snow and wet. But our cows still need to be fed! That's where silage comes into play.

Each morning throughout the winter, we put hay and silage in a big blender to supplement our herd’s feed. Our herd nutritionist tests our hay (protein and nutrient levels) and tells us how much silage we need to mix in for optimal nutrition.

But we use silage throughout the rest of the year, too. We feed our calves silage as an intermediary when they’re learning how to graze on their own. And when we’re finishing cows, we dump silage in lines on the ground and the cows follow along, eating the hay and silage mixed together. They love it.

Cows come running when the silage bucket comes out

What’s the process like for making it?

Long story short, we harvest the corn, grind it up into chunks and ferment it in a pit. Although the process seems minimalistic, that doesn’t mean its quick or easy. There’s a good two weeks in early September where all we do is chop silage. Kids to grandparents, it’s all hands on deck.

I asked Christian (my brother, the farmer) for a little bit more of an explanation: “We plant corn in the spring - let it grow - get it over ripe - then we chop the entire plant stalk. The only thing not harvested is the roots.

Tractor and wagon chopping and collecting silage

Then we pile ours in a pit to ensile, and pack it tight-tight-tight.

Sixth generation farmer standing on packed silage pit

Once you cut off the oxygen it will ferment. It’s the natural process of preserving something - equivalent to Nanny canning tomatoes,” he told me.

Why corn silage?

We make and feed corn silage here at Parsons Creek. Corn naturally has a high sugar and starch content which helps our cows survive and thrive through the winter months.

We find finishing cows with corn silage, makes the end product taste that much better.

What are the benefits of silage?

Another reason we grow corn is that it acts as a cover crop. It fixes nitrogen in the soil, and keeps the ground covered.

Once we finish chopping the corn, we go in right away with our no-till drill (remember our last blog?) and start planting the next cover crop before the weeds get a chance to take hold. And these next cover crops are especially important because these will be the ones that stay in the ground till Spring.

Is the hard work worth it?

When you're surrounded by family on days of work or rest, it's easy to say: yes, it’s absolutely worth it.

Austin and Papa giving the girls a tasty corn snack.

Your freezer called. Its not ready for grilling season!

We're already thinking about your summer cookouts.

The Food Pyramid Just Got Flipped—And It All Starts in the Dirt

The Food Pyramid Just Got Flipped—And It All Starts in the Dirt On January 7th, Secretary Brooke Rollins and Secretary Robert F. Kennedy Jr. unveiled the new Dietary Guidelines for Americans, 2025-2030. With them came something we haven't seen in over a decade: an actual food pyramid. But this one's different. It's inverted. At the very top—the foundation of healthy eating—sits protein, dairy, healthy fats, vegetables, and fruits. Real, whole, nutrient-dense food. "Eat real food," Secretary Kennedy said. "These guidelines return us to the basics." Whether you agree with the intricacies of the guidelines or not, I think we can all agree that eating real food can’t hurt. This isn't just about what's on our plates. It's about where that food comes from. And if we're going to eat real food—truly nutrient-dense food—we need to think about what's underneath it all. We need to think about the soil. From the Pyramid to the Ground Just one month before the food pyramid announcement, the USDA launched a $700 million Regenerative Pilot Program aimed to help American farmers adopt practices that improve soil health, enhance water quality, and boost long-term productivity, all while strengthening America’s food and fiber supply. You can't have nutrient-dense beef without healthy pasture. You can't have a healthy pasture without living soil. You can't have living soil without regenerative practices that build instead of deplete. The new food pyramid says: prioritize protein from whole food sources. The Regenerative Pilot Program says: We're going to help farmers raise that food the right way. Healthy soil → real food → healthier people. It's the first time in my lifetime that I've seen the federal government connect these pieces. And for farmers like us who've been quietly working toward this for generations? It feels like hope. What We've Been Doing All Along The Regenerative Pilot Program focuses on soil health, water management, and natural vitality. If you've been reading our blog, you already know what that looks like. Cover Crops - We plant sorghum, triticale, cow peas, and winter mixes to prevent erosion and build nitrogen naturally. Healthy soil is never bare. No-Till Farming- We use a no-till drill to plant new crops right into the residue of the last one, protecting soil structure and those hardworking microorganisms underground. Rotational Grazing - Our Black Angus cattle move through pastures regularly. They graze and fertilize. We're working toward "mob grazing"—mimicking the way buffalo moved across the Great Plains for thousands of years. These practices build soil instead of mining it. They create beef that's more nutrient-dense because it comes from richer ground. And now, the USDA is putting $700 million behind helping more farmers do exactly this. Why This Gives Me Hope For years, we've watched good farmers want to do the right thing but get buried in red tape or worn down by a system that didn't value what they were trying to build. The Regenerative Pilot Program changes that. One application instead of ten. Whole-farm planning instead of fragmented bureaucracy. Real support for practices that actually work. This isn't just validation—it's transformation. Young producers won't have to fight as hard as Christian did when he moved back to the farm. New farmers can start with regenerative practices. Families can transition to soil-building methods with actual financial support. And with more regenerative farming, we all get access to better food. The beef in grocery stores and on dinner tables becomes more nutrient-dense, raised on healthier soil. The cycle strengthens. The Connection We've Been Missing The new Dietary Guidelines say: "Better health begins on your plate—not in your medicine cabinet." I'd take it one step further. Better health begins in the soil. When we talk about chronic disease in America, we can't ignore where our food comes from. The nutrients in beef trace back to the ground it came from. The flavor, the tenderness, the marbling—it all connects to soil health. The new food pyramid recognizes that real food matters. The Regenerative Pilot Program recognizes that real soil matters. And out here at Parsons Creek, we've always known both are true. What Comes Next I keep thinking about my daughter running around the farm in boots three sizes too big. She's inheriting not just land, but soil that's been tended, loved, and cared for. That's the promise of regenerative agriculture. The new Dietary Guidelines told Americans to eat real food. The Regenerative Pilot Program is making sure farmers can grow it. And families like ours—who've been doing this work quietly for decades—now have support to keep going and expand. Papa always says, "You work for the land, and if you do it right, the land provides." The food pyramid starts at the top with protein and healthy fats. But we know the truth—it really starts in the dirt. In the soil we build, the practices we follow, the stewardship we choose. From our farm to your table, we're hopeful. Hopeful for the soil we're healing. Hopeful for the farmers getting support. Hopeful for the families choosing real food. Hopeful for the future we're building together, one regenerative practice at a time. Want to learn more about the USDA Regenerative Pilot Program? Visit nrcs.usda.gov/programs-initiatives/regenerative-pilot-program Ready to taste what healthy soil can do? Shop Parsons Creek Steak and support regenerative agriculture with every meal.

'Twas the Night Before Christmas at Parsons Creek

'Twas the night before Christmas, and all over the farm Each cow lay bedded, with calves under their arm Stars overhead with the world in sight, We all could feel the magic of this glorious night Each pillow, a head to comfort to sleep, Rest easy, dear Farmers, just count the sheep Dancing snowflakes on windows lead us to our dreams With candies and cookies, and coffee and cream When out by the creek there arose such a sound, A mama cow lowing as snow swirled around; Away to the pasture they flew like a flash, Their truck headlights cutting through night with a splash. Christian and Madison checked on the herd with great care, With boots crunching softly through cold winter air; The children were bundled in coveralls tight, As they scattered sweet hay in the pale moonlight. The moon on the breast of the new-fallen snow Gave luster to a proud Mama with a new found glow; When what to their wondering eyes did appear, But a newborn calf standing, so precious, so dear! With his grandfather's wisdom and hands weathered strong, Christian tended that calf while the family looked on; More rapid than eagles, they worked as a team, Five generations united—fulfilling the dream. "Now, Gramps! Now, Great-Gramps! Now, all who came before! You walked this same land through each season's encore! From grandfather's boyhood to memories held tight, We honor your legacy here Christmas eve night!" For over a century through sunshine and rain, This family has tended the grassland and grain; With hands that care daily for each living soul, They've nurtured this farm—it's their heart, it's their goal. The cattle roam free under wide-open skies, No hormones, no shortcuts—just truth in their eyes; Raised naturally, humanely, with love and respect, From pasture to table, that bond they protect. Christian thought of those summers, those holidays past, When Meadville's sweet breezes through tall grasses passed; His grandfather's lessons, the values instilled, Now live on in pastures his own children filled. Madison smiled as she watched the calf nurse, Reflecting on blessings—their wonderful curse: To work every day, rain, snow, or sunshine bright, But to know that this calling was perfectly right. They thought of the families near and afar, Who gather for Christmas beneath their own star; With Parsons Creek beef on their tables with pride, Creating the memories that forever abide. For lasting connections are made when we eat, When family surrounds us, when stories repeat; From their farm to your table, through each generation's hand, They're honored to nourish both family and land. The creek still runs clear where it always has flowed, Through seasons and decades on this county road; Five generations have walked this same ground, And in faith and in family, true purpose is found. So Christian spoke soft, ere they drove out of sight, "Merry Christmas to all—may your tables be bright! May you gather with loved ones and hold memories near, From our family to yours—we're blessed you are here!" From all of us at Parsons Creek Steak, we wish you and yours the most wonderful Christmas. Thank you for being part of our family's story.

We're feeding our cows WHAT?!

More from the blog

Your freezer called. Its not ready for grilling season!

The Food Pyramid Just Got Flipped—And It All Starts in the Dirt

'Twas the Night Before Christmas at Parsons Creek

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