STAPLES FARM

With the warmer-than-normal weather and a small amount of moisture from the snow melt, the pig pasture has really taken off. While the cereal grains appear to be the only thing in the field, when you look closer, you see just how much vetch, clovers, brassicas, and winter peas are in there. We started grazing this field with pigs in April 2024. Since then, we have not added any commercial fertilizer. The soil tests continue to improve, and as you can see in the photos, the plants are thriving. -Leo

I share the following story as I reflect on the great life my parents gave my brothers and me here on Staples Farm. Our family’s roots in the swine industry date back to the late 60s when my parents owned a 40-sow farrow-to-finish operation. I showed pigs at local and State shows while in High School. During my senior year in the fall of 1975, I showed a Berkshire barrow at the State Fat Livestock Show in Oklahoma City, Oklahoma, and at the American Royal livestock show in Kansas City, Missouri. In 2026, my high school class will celebrate its 50th reunion, and classmates are sharing old newspaper articles like the one attached from 1974. My younger brother Brian and I were both members of our FFA Chapter’s Livestock Judging Team. At a local competition in 1975, Brian and I tied for the top individual score. Because our scores matched exactly across all animals, some officials suspected us of cheating. That was until our Ag Teacher pointed out that Brian and I had been sitting on opposite sides of the arena, clearing up any doubts. -Leo

Yesterday was a bittersweet day at the farm as we took our sow, Bacon Bit, to the processor. Last September, she had her first litter and proved to be a devoted mother, raising all five of her piglets. Unfortunately, she developed a hip joint issue after delivery that would not heal. Her legacy will live on through her two gilts, who are now part of our breeding stock. Elsewhere on the farm, we fertilized the hay fields yesterday, hoping for a forecasted one-inch rain. Thus far, only a quarter of an inch has fallen, but we're optimistic about more as the day goes on. The clovers are thriving, and with the warmer weather, the cereal grains and winter peas are beginning to flourish. We still have two butcher pigs available, scheduled to go to the processor in May. If you're interested, please reach out to us at [email protected] or call 405.206.4805. Leo

During our Team Meeting yesterday, Jon mentioned that he thought the pigs had not grazed down the third and fourth paddocks as thoroughly as they did the first two. So, I decided to take advantage of the warm temperature (83 degrees) and moved the pigs and their equipment. The move also gave me a chance to clean the two waterers. After moving the feeders and shelters, I walked to the back of the fourth paddock and called the pigs. It took a few minutes, but they all came to investigate. This response is the result of daily interactions, which have helped us build a strong, trusting relationship with them. It also makes life much easier for this old farmer. We’ve received several inquiries about butcher pigs over the past few days. At this time, only two remain available. If you’re interested, please get in touch with us at [email protected] for more information. We’ll be weighing the feeder pigs this coming weekend and should be able to provide buyers with the processing date next week. -Leo

We never tire of observing our pigs, particularly when they’re grazing. Earlier, I watched a barrow enthusiastically mow down forage and decided to capture the moment on video. Naturally, as soon as I started filming, he wandered off. There is a bit of wind noise, but you can also hear the pigs eating. Our pigs are currently on a seven-day rotation, which helps minimize rooting and may allow for a second grazing on this paddock section. Thanks to snowmelt and the warmer temperatures forecast through February 19, the diverse mix of plants in the pig pasture should soon experience rapid growth. -Leo