Taranaki Farming Lifestyles, April 2022

April 2022 Edition

Ayrshires are top choice Pages 6–7

A cheesemaking journey

P3

Raising Angus in green meadows

Bright tips for darker days

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April 2022 TARANAKI FArMiNG liFESTYlES

The Taranaki Farming Lifestyles is published with pride by Integrity Community Media, a privately owned NZ company.

Phone: 0800 466 793

DAIRY WINNERS ANNOUNCED

Email: info@integrity.nz

Postal Address: PO Box 474, Dargaville

The 2022 Taranaki Dairy Industry Awards winners were announced recently during the annual awards dinner held at the TSB Hub in Hāwera.

Physical Address: 107 River Road, Dargaville

Editor: Deb Wright 021 639 696 deb.wright@integrity.nz Journalists: Denise Gunn | Ann van Engelen Advertising: Braxton Epere 027 525 8217 Production: Gavin Bainbridge | Anna Fredericksen | Kelsey Hansen | Liz Clark Accounts: accounts@integrity.nz Distribution: Laurie Willetts

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Fairlie farmer Andrew Hurst purchased a crush protection device (CPD) for his quad bike more than a decade ago and it’s saved him twice from serious injury. Once with a bull that charged his bike whilst chasing his dog in a completely flat paddock, and again when he rolled it in a swamp. “It was like someone pushing firmly on my back with both hands, I look up and here’s the bike back on its wheels again.” CPDs were deemed a personal choice by Worksafe in 2014, but a thorough review of the research led them to take a firmer stance. Along with Safer Farms and ACC, they now “strongly recommend” the use of professionally designed and manufactured CPDs on the back of quad bikes.

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“As a wife, I want to know my husband is going to come back safely. As an employer, I want to know we have done everything we can, practically, to look after the people on our farm.”

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M

urray and Rachel Perks were named the 2022 Taranaki Share Farmers of the Year, winning $13,888 and seven merit awards. The couple is 24% variable order sharemilking for Alistair, Stephen and Imelda Abbott on their Abbott Trusts Partnership 134.45ha, 445-cow Hāwera property.

It was the second time Murray and Rachel had entered the Taranaki Dairy Industry Awards. They used previous feedback from judges to learn about and address gaps in their business.

Before beginning as a lower order sharemilker in Opunake 10 years ago, Murray worked as a DairyNZ consulting officer. He and Rachel moved to an equity partnership/lower order sharemilking position in Hokitika for two seasons before moving to their current role six years ago.

The Perks enjoy the variety of work that comes with dairy farming. They are also proud to have overcome a negative equity position enabling them to purchase cows again.

“When we were in our last equity partnership near Hokitika, the payout crashed and because of extended family health challenges, we made the call to sell our equity partnership at a significant loss. We’ve managed to pay back our debt and save our equity to the point of going 50/50 sharemilking.”

Winner of the 2022 Taranaki Dairy Manager of the Year category was Nick Besinga.

Nick is farm manager for Geoff and Mary Butler on their 181ha Auroa property, milking 526 cows. He won $6,200 in prizes and three merit awards.

The 28-year-old holds a Bachelor of Agribusiness from Xavier University in the Philippines.

“A big influence was my dad, who works on the business side of agriculture in the Philippines,” said Nick.

“Farming for me is not just a job — it’s a way of life. Just being outdoors and the simple lifestyle it offers to people is amazing.”

Nick is in his second year managing and plans to work another year as manager to

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strengthen his skills and prepare himself for higher-level farming.

“Ideally this will be contract milking or lower-order sharemilking.”

Since starting out in the New Zealand dairy industry, Nick has faced and overcome challenges, including racism and high-working hours for low pay.

“Through bad experiences come good learnings, and I managed to get myself back up and am now enjoying the fruit of my hard work and resilience.”

“My biggest career success was winning the 2019 Manawatū Dairy Trainee of the Year as it started my hunger to learn more and achieve my goals based on the timeline I gave myself,” he said.

“I would like to inspire my fellow countrymen to get out of their comfort zone and join programmes like the NZDIA.” First-time entrant Kate Logan won the 2022 Taranaki Dairy Trainee of the Year. Friends encouraged her to enter, and she thought it would be a good learning opportunity.

The 21-year-old is herd manager for Bede and Shirley Kissick on their 115ha, 350-cow farm in Auroa.

Kate won $5,800 in prizes and one merit award.

“Dairy farming was a natural choice for me, I love being active and busy, and it’s something I enjoy.”

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TARANAKI FArMiNG liFESTYlES

A CHEESEMAKING JOURNEY

“I

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either vinegar, lemon juice or a culture as a form of acid.

“You can use supermarket or raw milk. The flavour will vary, but you will get cheese,” said Sue. “Raw milk is safer, as you haven’t killed off the good bugs in there. When pasteurised milk goes off, it’s usually bad.

Raw milk left on the bench develops a curd and can make a good cheese.”

Blue cheese can be introduced too.

“Let a piece of bread go mouldy and then dry it out to a crisp. Store that in the fridge and crumble a bit of that into milk. “ Her first attempt at making blue cheese left Sue a bit surprised.

“I drained it out, used the yoghurt to make the curd, drained it, and it puffed up. I thought I had done something wrong, but it tasted delicious.”

Black mould is to be avoided though.

“Most of them, you can trust your senses,” she said.

Sue suggests Halloumi as an easy cheese for budding home cheesemakers to start with.

“Heat about eight litres of milk in a preserving pan, being careful to stir frequently, so it doesn’t burn. When the milk is at least 80C, but preferably nearer

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Sue Rine’s interest in home cheesemaking began when she was studying agricultural science at Lincoln University.

BY DENISE GUNN

came across a cheesemaking book and thought I would have a go. I bought the milk from the supermarket and made my first cheese. It was a Colby cheese, and it actually turned out looking like cheese.”

Since then, Sue has learnt the art of home cheesemaking mainly through reading books, Internet research and putting that knowledge into practice.

Sue and her husband Greg live on a 56ha organic farm near Stratford. The couple grows most of their food, living a sustainable, self-sufficient lifestyle.

She makes a variety of cheeses, and finds some work at high temperatures and others at low.

“You are never going to get a standard result with home cheesemaking. Once you get into cultures, temperatures and humidity affect your results.”

Cheese can be made with basic kitchen utensils, but Sue also recommends a thermometer as a useful tool.

“Keep everything clean. Dishwasher clean is fine. I put my cheesecloth into a bowl and pour boiling water over it. Keep your hands clean too.”

Ingredients for basic home cheesemaking include milk, salt, and

April 2022

90C, add one to two tablespoons of plain salt, and you can also add herbs.

“Add one cup of white vinegar and stir gently as the curd forms. Pour into a cheesecloth-lined colander over a pot to collect the whey. Tie up the cheesecloth and hang the cheese for about one hour.

Then it is ready to use, fresh or fried.”

She said the whey could be used in place of liquid in baking, smoothies, to cook pasta or rice, or tipped on the compost heap.

Around four years ago, Sue and a friend began holding cheesemaking workshops in response to a request.

“We mainly use Hollard Gardens as a venue, and advertising was through their events programme.”

Blue cheese has a semi-soft texture

Sue and another home cheesemaker are booked to hold the next workshop at Hollard Gardens on Sunday, October 16 2022.

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April 2022 TARANAKI FArMiNG liFESTYlES

RAISING ANGUS IN

GREEN MEADOWS

BY DENISE GUNN For the past decade, the Carey family has built up a business producing premium export quality 100% grass-fed Angus beef under the Green Meadows Beef label.

Joe’s active role covers management and running the farm. As managing director, Nick’s full-time duties include taking care of strategy, partnerships and managing the processing facility and butchery on Katere Road in Waiwhakaiho, New Plymouth.

The Careys have developed good relationships with other farmers throughout the years. Regular trips are made by Joe or an appointed agent to view steers and handpick stock to become part of a Green Meadows herd.

Steers arrive on the farm weighing around 360kg. Stock is raised and finished exclusively on grass or grass silage grown on the property, reaching maturity between 590–620kg for local markets and 650kg for export.

“We believe our unique location, between the majestic Mount Taranaki and the Tasman Sea, and alongside the Taungatara Stream, contributes to the superior quality products we produce.

Nick and Joe (Michael) Carey on the family farm

“Our Angus steers live free-range, happily grazing on grass grown in rich volcanic soil that’s been lightly salted

by the sea and drinking potable fresh mountain water from the local community water scheme,” said Nick.

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hree generations of the Carey family have farmed their 420-acre coastal Taranaki property, originally as a dairy operation. In 2012, on seeing an opportunity in the beef market for raising premium quality Angus beef and delivering directly to consumers nationwide, the farm was converted to a beef finishing unit. The family wanted to connect the consumer to their meat and tell their own farming story.

Green Meadows Beef was one of the first businesses in New Zealand to offer the ability to cut out the middleman and purchase meat directly from paddock to plate. Full traceability is available back to the family farm.

Joe and Margy, and their sons, Nick, Brent and Karl, are all involved in the business. In addition, a team of 25 employees are based on-site in New Plymouth. Contractors and advisers across New Zealand support the business strategy and growth.

TARANAKI FArMiNG liFESTYlES

April 2022

5

Experienced butchers prepare the beef for packaging The stock is raised on grass and grass silage grown on the family farm

Stock is expertly butchered and packaged by the team on-site at the Green Meadows Beef facility in New Plymouth, ready for distribution.

“We exclusively farm Angus steers on the family farm. We find Angus beef really primes up nicely and has the attributes customers are looking for. Meat that has even marbling is lower in fat and is more tender, juicy and flavourful.”

The finished product is marketed under the Green Meadows Beef brand through speciality stores, supermarkets, the business’s online store and New Plymouth butchery.

“Above this, we also contract, manufacture and distribute alternative species, proteins and breeds for leading New Zealand brands at our processing facility.”

Green Meadows Beef exports products to Japan, Singapore, Hong Kong and

the South Pacific, with future plans to continue expanding the export business further afield.

Nick said the first export shipment to Singapore, and being there when the goods were unloaded from the plane into the customer’s warehouse, was a special highlight and marked the next stage of growth for the brand.

“A chunk of our business is in the export market, and over the last two years, we’ve experienced a few roadblocks along the way.

“This has been mainly associated with shipping delays, cancelled orders and changing buying patterns in these markets. We have had to adapt and channel the distribution of this product to other sources.

“We look forward to returning to international trade shows as soon as we are physically able.”

Over time, and after investment in traditional and digital marketing, as well as food show demonstrations, the positive reviews began to flow in and spread by word of mouth.

It helped grow the business to a point where Nick left his full-time job practising law, enabling him to focus on managing and growing the business full-time to where it is today.

Green Meadows Beef has a longstanding relationship with Eat Well for Less chef Michael van de Elzen to create a range of products under his Good from Scratch quality mark, with a new range due out soon.

“We are proud of our family business and how far we’ve come in the near 10 years since we initially launched Green Meadows Beef,” Nick said.

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ne day, it was pouring down with rain, and all the Friesians and Jerseys were hiding out of the weather. The Ayrshires were just in the paddock chewing their cud or eating watercress out of the drain. It didn’t bother them one bit,” said Daniel.

Two years later, the couple bought three calves at the 2018 Waikato Futurity sale; two bred at the Premier stud and one at Brookview stud.

Daniel and Rachel began showing their calves, starting at the 2019 Taranaki Ayrshire Club Show.

“Our first big show was the North Island champs, and we won the junior calf class.

We had such a good time and met so many good people there. It solidified how much we liked Ayrshires.”

The following year, the Stratford A&P Show was selected to host the New Zealand Royal Dairy Show.

Daniel and Rachel won the two-year old class and junior calf class.

The Simons family enjoy the dairy farming lifestyle

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Mossy Stud has a fascinating history behind its prefix

In 2015, Daniel and Rachel went lower order sharemilking on Rex and Janice Carroll’s 173ha farm nestled under Mount Taranaki’s bushline. With the payout that year just $3.90kgMS, Rex and Janice offered the couple a contract milking option.

“We’ve been contract milking for 10 years now. When we came here, our goal was to have kids and buy the herd.”

The couple now have four children and is buying the herd next year to go 50:50 sharemilking.

The Carroll’s farm sits at an altitude of 457 metres and receives an annual average rainfall of between 3.8 and 5 metres of rain.

“Our biggest challenge has been dealing with so much rain, working out how to graze the farm in bad weather and minimise pasture damage,” said Daniel.

A herd of 370 crossbreds and 20 Ayrshires were milked this season,

consistently producing about 184,000kgMS for each of the past three years.

“Next year, we hope to milk 50 Ayrshires and 360 crossbreds.”

Daniel and Rachel chose the prefix Mossy for their Ayrshire stud due to connections to the farm they are on. A book written in the 1920s, titled Me and Gus, contains stories about characters living on Mossy Road. The character Gus was based on Rex’s father. Neighbour and author Frank Anthony was Mark in the stories, also referred to as Me in the book’s title.

“The farm name is Mossy Road Trust, and that comes from the farm’s history with the books,” said Daniel.

“As we started getting into Ayrshires here, we thought Mossy was appropriate for a prefix.”

Daniel said Ayrshires are hardy, eat anything and can turn just about anything they eat into milk.

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Daniel with Premier Gentle Sheba after winning the supreme champion award at the Taranaki Ayrshire Club 2020 show

“Calving is easy, and we don’t have to worry about what bulls to use. They are good mothers and seem to have a lot more character than other breeds.”

“We’ve done a lot of embryo transplanting, which is how we’ve got so many Ayrshire calves this year.

“We embryo flushed three cows and got 60 embryos, put 45 into our heifers and got 12 heifer calves out of one cow, which is pretty crazy. It’s fast-tracked our breeding programme quite a bit.”

Daniel and Rachel enjoy everything about dairy farming.

“Being outside and getting to know the cows, and being able to take the kids to work with me,” said Daniel.

“There’s a lot of flexibility, and it’s just a really nice lifestyle. The kids have all got their favourite cows and like going on the farm to see them. There’s no part of farming I don’t enjoy.

“I enjoy the breeding side of it with mating time, making breeding decisions, looking at cows’ pedigrees and picking a suitable bull.

“The next long-term goal would be to buy some land or a small farm one day,” he said.

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April 2022 TARANAKI FARMING LIFESTYLES

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Polyphenol antioxidants such as OPC, curcumin and those in green tea, beta-carotene, vitamins A, C, and E and folic acid are also very important. They protect immune cells against infection so that they can do their job. Secondly, these stimulate our natural killer cells, the most potent aspect of our NonSpecific immunity.

What does this mean?

Those concerned about their immunity should supplement with vitamin D and a good multiformula with the trace minerals and antioxidants that help our immune system cope with infection.

John Arts (B.Soc.Sci, Dip Tch, Adv. Dip.Nut.Med) is a nutritional medicine practitioner and founder of Abundant Health Ltd. For questions or advice, contact John on 0800 423 559 or email john@abundant.co.nz. Join his all-new newsletter at abundant.co.nz.

THANK YOU FOR CHOOSING LOCAL

10

April 2022 TARANAKI FArMiNG liFESTYlES

SPOTLIGHT ON

by Denise Gunn

NEW PLYMOUTH

Rebranding gives fresh look to market

Farmers’ Market Taranaki has undergone rebranding with a new logo by Sam Designs, bags, marquees, website and signs.

Farmers’ Market Taranaki trustee Melissa Holmes said the aim of the market rebranding is to help bring in more customers.

Eighteen years ago, a group of locals passionate about local food signed the Farmers Market Taranaki Trust deed to set the ball rolling. One of those signatories was stallholder Christine Frey who still sells her produce at the market.

“We are so thankful for their vision and hard work,” said Melissa.

Since first opening to the public in July 2005, the Farmers’ Market Taranaki has been held in a few different locations until settling into its year-round spot at Huatoki Plaza.

“Huatoki Plaza is a great central location, right alongside the beautiful Huatoki stream. People love heading to the library, getting a coffee and then coming to the market for the great atmosphere, and of course, food.

“Our customers enjoy being able to shop in the fresh air with space for kids to run and the river, where eels can be fed.

“The plaza is also near the city centre car park, which is free on Sundays — there

Farmers’ Market Taranaki offers fresh, locally grown produce

is ample street parking in the area. There are bank machines nearby for customers who don’t have cash.”

Market coordinators would also like to attract larger commercial growers in the region.

“It would be great to be able to have brassicas year-round.”

Melissa said consistency and putting on a great market every Sunday will continue to bring in new customers and stallholders to build the market up.”

“You can’t get any fresher and more local produce. We have all the food you like, from bread, eggs, fish, vegetables, meat and seasonal fruit.

“Support Taranaki; it’s the best little Sunday morning habit you could have. Healthy for you, your family and the community.”

The three golden rules of Farmers Market New Zealand are followed. Primarily food is sold with exceptions for plants and flowers, food is produced within the Taranaki region, and vendors must be directly involved in the growing or production process of the food. The Taranaki market also accepts natural, locally produced skincare and cleaning products.

“We have hired a market coordinator who will be better able to research and reach out to potential stallholders. She is really happy to chat to anyone interested in selling at the market,” said Melissa.

“The market is a great place to start a food business to test products and pricing and build a customer base. The customers are lovely and dedicated. They come to shop in rain, hail or shine.”

Farmers’ Market Taranaki is held Sundays from 9am–noon.

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TARANAKI FArMiNG liFESTYlES

SPOTLIGHT ON

April 2022

11

NEW PLYMOUTH

History in continuum

by Amy Fifita

Puke Ariki Museum provides unique learning opportunities catering for all ages and interests.

The museum upholds the history of New Plymouth and educates the public about the local area. With several exhibitions, engaging tours and activities suitable for everyone — the institution is free to attend.

With the holidays about to start, you can continue to educate your children and yourself by understanding where your locality originated. The museum has contemporary interactive exhibitions, with two of them finishing in May. The This is Our World exhibition is a collection of local Taranaki students’ photographs of the region from their viewpoint of their surroundings. The idea behind it was for them to capture the unseen perspective of the region. The exhibition runs until May 8.

There are interactive exhibitions for those who want to explore the sciences and go on an adventure like Map It. The experience forgoes modern navigational technology and enables guests to experience what it was like to navigate using the stars. There are 12 activities on offer ranging from ocean to land topics — Map It closes May 29.

The remaining four exhibitions to view are ongoing at the museum. Reef Alive, Ta Takapou Whāriki, Taranaki Naturally and Taranaki Life are topical to the Taranaki region.

The Ruru Scavenger Hunt helps visitors venture into museum areas with different hunts. Each hunt takes the scavenger on a quest for answers and information to discover.

A new hunt, the Kōkako Ruru Hunt, has been introduced. Covering the native bird threatened with extinction in the 1990s, it comes in the wake of the Kōkako being reintroduced into Taranaki by Experience Pūrangi.

The history walks are a guided tour for guests to explore New Plymouth to learn and appreciate the town’s heritage. One walk lets you venture Marsland Hill and Taranaki Cathedral, while the other takes you through the central area of the township.

The museum has a cafe, restaurant and shop on-site to add to the experience and provides amenities such as parent rooms, disability accessibility and free WiFi. Lockers are available, small ones are free while larger ones have a fee.

No-flash photography is permitted and there is an I-site on-site for information about the area.

Puke Ariki is a place to learn about the local area and the history within the region. The museum includes science and learning experiences with activities for all ages.

Puke Ariki in New Plymouth is a place to learn and explore the local areas

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April 2022 TARANAKI FArMiNG liFESTYlES

SPOTLIGHT ON

NEW PLYMOUTH

Gallery of galleries

by Amy Fifita

Keep the mind flowing with creativity in New Plymouth by viewing Koru on Devon, Gover St Gallery or Kina NZ Design and Art Space.

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Each gallery has an origin story and journey to tell about how and why it exists.

They are a platform for artists to muster their works to sell and network with other artists in the community.

Koru on Devon started from Fay Looney’s small home studio, where she offered local artists to use. Since then, the establishment has gone through name changes and relocations, remaining a creative space for artists and admirers. Its current location is at Devon Street West in The Whites Building and is a place for everyone to enjoy.

“Koru on Devon, now nationally recognised as an art destination, brings to the CBD a collection of contemporary art celebrating our local artists and invited New Zealand artists,” Fay Looney MNZM said.

“This professionally curated space changes exhibitions monthly, offering the public an eclectic selection of art.”

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The curator is Linda McFetridge, and the venue is run with assistance from friends and the Koru Collective and is fully accessible. On show are ceramics, glass, sculptures, original paintings and photographs.

Located at 13–15 Devon Street West it is open 10am to 3pm, on Wednesday to Sunday. The community art centre is a not-forprofit organisation.

New Plymouth gallery Koru on Devon Gover St Gallery originated as an showcases the work of local artists at The Whites Building idea from Heidi and Mike Griffin.

Street and is open Monday, Wednesday to The gallery has a community of hundreds of artists — it opened in 2020. Saturday from 10am to 4pm, Sunday noon The venue is a non-profit space for artisans to 4pm. It is closed on Tuesdays.

Kina NZ Design and Art Space started to showcase and sell artworks.

“We are an independent not-for-profit in 1999 in one of New Plymouth’s gallery and are not selective. This means historic timber buildings — the Exchange it is open to anybody to show their art Chambers Building. The organisation and is connected to 400 artists at the holds the value of the stories it tells moment. It is a nice eclectic selection for through its works and contributors.

All the galleries are part of the Coastal everybody,” Heidi Griffin said.

The creativity starts from the front of Art Trail, which includes more venues. If the shop, which has colour and faces on you desire to emerge yourself in or support it, and inside, there is an assortment of the Taranaki art scene or community, artwork. The gallery is situated at 19 Gover there are plenty of opportunities available.

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TARANAKI FArMiNG liFESTYlES

April 2022

13

WINTER FOCUS Can solar work in winter?

by Andy Bryenton

Solar power has advanced to the point that it is no longer a fringe technology for off the grid applications but a savvy choice for all homeowners.

However, even in New Zealand, where the climate is milder than in big solar-adopting nations like Germany, people worry that their photovoltaic install or solar hot water heater will not perform when the clouds roll in, and temperatures drop.

While it’s true that overcast conditions will cut the efficiency of solar panels, they won’t stop the flow of electricity or heat to water applications. Even in northern latitudes, where extensive long-term studies have been undertaken, a 12-panel solar set-up will provide enough electricity in a year to power a Tesla Model 3 for 28,000 kilometres of driving or run a dishwasher through more than 4,000 loads of dirty plates. These figures come from places like the United Kingdom and France, where it’s not unknown for snow to fall.

Solar hot water heaters will still do an important job during winter. They can raise

the level of the water in your pipes that crucial first few degrees before the element or gas burner picks up the slack. Just like getting a heavy truck moving, it’s the initial push that is heavy on energy expenditure.

The sun will give this push for free, even on cloudy days.

For photovoltaic applications, the key to better effectiveness in the shorter, dimmer days of winter is a battery unit to level out the peaks and troughs of generation. Batteries are a sound idea any time of year, as peak power use usually coincides with the end of the day, when cooking, washing, gaming and media watching all combine to use more voltage. During the day when the sun is high, many people are away at work and the home ticks over on a minimum charge.

Another possibility to create resilience is to think about augmentation. A small windmill could pick up where the sun leaves

While clear skies mean more power from solar units, it’s a fallacy to believe that overcast conditions will turn off the flow

off on truly inclement days, or a wetback stove could help generate hot water when a roaring fire has been lit for home heating.

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April 2022 TARANAKI FARMING LIFESTYLES

by Andy Bryenton

Mull it over

WINTER FOCUS

Cold weather has its benefits, as anyone who enjoys hot chocolate, roast dinners and crackling fireplaces can attest. How about bringing back a winter classic?

Mulled wine has a long and colourful history, dating from Roman times and beyond. The tradition of making a sweet, spiced drink from red wine, honey, cinnamon and oranges persisted through the middle ages when it was the winter drink of kings. It became a favourite of British enlightenment era luminaries

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such as Shakespeare, Newton and their contemporaries.

A nice merlot sourced locally makes the perfect base for mulled wine. To prepare one bottle, you’ll need to sweeten the mix with a couple of dollops of mānuka honey, and then add a sliced, peeled orange and a dash of brandy. The all-important mulling spices make the difference.

Two cinnamon sticks, three pods of star anise and a sprinkling of whole cloves will suffice for a bottle’s worth.

The trick when heating this delicious concoction is never to let it bubble.

Wine boils easily, and a gentle heat is needed to blend all the flavours together.

Mulling masters advise keeping below the magic number of 70 degrees Celsius, and allowing for a long, low subsimmer infusion.

While letting the wine mull, which should take only about one hour, consider possible alternatives to orange and cinnamon; red berries and vanilla is a sweet variant, as is the addition of cardamom, maple syrup or blackcurrant.

Strain the warmed wine prior to serving through a fine sieve.

Mulled wine is known as ‘bishop’s wine’ in Dutch. It has the delightful name ‘glogg’ in Sweden, where it has been a midwinter

Mulled wine was once the drink of kings, as spices and oranges were hard to get during a European winter — now, it’s a treat for all

staple since the Viking era, long before spices were readily available.

If you haven’t tried this convivial winter drink with friends gathered around a warm fire, then there are many in northern Europe who would say you haven’t grasped what winter is all about.

Serve in ceramic cups with fresh slices of orange to garnish, and appreciate what Elizabethan-era writer Thomas Dawson said of mulled wine in the 1560s.

“Partake of the sun which ripened the vine, and the aromatic spices of the Indies, and forget you the weather outside.”

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WINTER FOCUS

TARANAKI FArMiNG liFESTYlES

April 2022

15

Bright tips for darker days

by Andy Bryenton

Daylight saving time is set to the off position for the next six months, and it’s time to think about ways to save electricity during the winter while still staying warm and healthy.

Even with fewer sunlight hours in the day, the sun is still your number one ally in the quest to warm your home. Open your curtains and let the sunshine in on those clear winter days, but button up before sunset with thick, thermally-rated curtains or blinds to preserve heat. Glass can radiate a large amount of warmth right out into the outdoors if uncovered.

By the same token, those with a conservatory, covered porch or even carport space will save big by setting up a simple clothes drying system there. Even weak sunshine or a small breeze can do the work of a tumble dryer and cut back the electricity bill.

When it comes to heating your home, something as simple as closing doors to areas that don’t need warmth can also produce big savings. Spare rooms, home offices, en suites and the like should be shut up to pool heat where it’s wanted — in living and sleeping spaces. The biggest heat drain is an open door to an attached garage.

While these are basic life hacks, there are others a little more technical, which experts recommend. Invest in some inexpensive self-adhesive foam weather stripping and put a fresh layer around

“Something as simple as closing doors to areas that don’t need warmth can also produce big savings.” outside doors and windows to really cut back on draughts. Remember, hot air will try to leak out of your home wherever a breeze can come whistling in.

Then there’s a tip which relies on comparative psychology. In winter, when the temperature is colder, a warm shower will feel hotter. It’s therefore not a bad idea to turn down your hot water heater temperature a couple of degrees, as it’s likely you will feel no difference, and the amount of time your element needs to operate will be cut back.

Fans can do double duty in winter, too.

Did you wonder why some ceiling fans, so good for summer, have a reverse gear? It’s to drive hot air from near the ceiling down to the level where you can feel its benefits.

Fans that duct heat between rooms are also popular, spreading fireplace energy evenly across the whole home.

A little forward planning can turn a chilly winter into a time to enjoy being warm and cosy

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16

April 2022 TARANAKI FArMiNG liFESTYlES

WINTER FOCUS

Drain the stress

by Amy Fifita

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With winter weather on its way, autumn is the time to check the drainage around the home and farm and do some preventative maintenance.

Time to get your socks out to wear with your jandals, but before the event of winter, it’s probably best to prepare for oncoming weather. There are some ideas that you can implement to avoid the discomfort of having your gardens and paddocks flooded.

While you are doing your last minute jobs of ventilation, sealing, insulation and chimney cleaning, add drains to your list.

Check for blockages or issues now before the drains have the chance to flood. Take the chance to prepare now.

During autumn, your gutters have probably collected some leaves and with the winter weather on its way, clearing them would be beneficial. More rain comes through in winter — having a blocked gutter could damage your property.

Drains redirect water to go elsewhere and not form a lake in the paddock for the cattle. Autumn is the time to think ahead to make it easier in winter.

There are many drainage options available — it begins with a simple check.

Do they need to be cleared? Have a look, and then you’ll find out. It’s not too late to dig a ditch or look at what is affordable and effective on your land.

Surface drains are a quick solution to unload excess water. It typically collects

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With winter on its way, now is the time to prepare and think about what can be done to be drier next season

water from run-off and other areas and transfers the flow to appropriate places.

These are good for areas with a large body of unwelcome water.

Even reshaping your paddocks can affect how the water drains from them.

Levelling out areas where water pools prevent excess water draining naturally or work better with the drainage system you already have in place.

Subsurface drainage removes water from oversaturated soil, so the ground is not swampy. It is placed below the soil and often involves pipes that catch water overflow and transfer it elsewhere.

Having good drainage in place is beneficial for the crops or garden. Too much water could prevent the roots of your plant life from getting the oxygen it needs. Not having this in place could affect the growth of your plants.

Ticking off the preparations for winter will help towards your comfort in the winter. Nobody wants the surprise or cost of a blocked gutter or flooding nonsense, so give it some thought and get started before it’s too late.

Be sure to keep yourself and your family warm and dry so that the cooler and rainy months are stress-free and enjoyable. Be prepared and stay dry.

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WINTER FOCUS

TARANAKI FArMiNG liFESTYlES

April 2022

17

ADVERTORIAL

TracMap makes for smarter farming The agricultural sector is the mainstay of the rural New Zealand economy, and any change in its structure is likely to have an impact on the running of farms.

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It has placed additional pressure on farmers to ensure that their fertiliser applications are accurately tracked and recorded so they can maximise pasture growth throughout the season without breaching the 190kg/Ha limit. This can be a delicate balancing act — budgeting nutrient applications across the farm.

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Woodward’s FIREWOOD

Animal Bedding For Stand Off Pads Calf and Goat Sheds Wintering Barns

— Untreated ground up waste wood — — Raw material stockpiled then ground to order — — Pick up or delivered to your farm — — 10m³ truck loads — 65m³ truck loads —

06 755 2047

124 De Havilland Drive, Bell Block • office@woodwardsfirewood.co.nz

www.woodwardsfirewood.co.nz

FOR ALL YOUR AGRICULTURAL REQUIREMENTS Call Gary and Kim Nickel 0274 483 574 or 06 272 8383 • Pasture Renovation • Digger Hire • Round Bales: Hay/Silage • Truck Hire • Bulk Silage • Metal Supplies • New & Upgraded Tanker Tracks/Races

Office/Fax: 06 272 6564 Email: johnny@johnnyneilbuilding.co.nz

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April 2022 TARANAKI FArMiNG liFESTYlES

FISHING, HUNTING & OUTDOORS ADVERTORIAL

Get ready for ducks Duck Season opens on May 7, so it is approaching fast; Deadeye Dicks has a wide selection of lead and steel ammunition in stock, including the popular Falcon 2¾ 35g-4.

SYMES OUTDOOR AND SPORT Glenn Symes

020 4081 4811/06 761 8778 78 TASMAN ST, OPUNAKE

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email: symes.ods@gmail.com

THANK YOU FOR CHOOSING LOCAL

Deadeye Dicks stocks a range of Higdon Motion and foam-filled duck decoys

Adding motion can be a key part of increasing your duck-hunting success.

Once you have used the Higdon pulsator and Splashing flasher decoys, you will never go back because the extra visibility and confidence they provide will increase your bag.

Come in and have a look at our range of Higdon Motion and foam-filled duck

DUCK SEASON

decoys. The Higdon Battleship range would be one of the best and most robust decoys on the mark et today.

If rabbits are causing issues, and if they have figured out the range of your 22 — it might be time for an upgrade. Check out the Anschutz 1517G, 17 HMR, which has virtually no drop from 50 to 130

yards and with energy to burn. It is German quality classic styling and factory threaded for a suppressor.

Sightron STAC and SIII optics in stock would finish off the ultimate rabbit combo.

Contact us by email at skinit@deadeyedicks.co.nz or call 06 367 8052.

GREAT FUN FOR THE FAMILY

FROM $1,450

MISSION CRITICAL

PLEASE VISIT OUR WEBSITE TO SEE OUR LATEST MODELS NOW AVAILABLE! Phone Bryce 027 273 1429 – Jan 027 480 7611

www.corrosionx.co.nz + OUR BIGGEST, BRIGHTEST, MOST DURABLE DUCK DECOYS MAKE MAXIMUM IMPACT IN YOUR SPREAD + BULLETPROOF PERFORMANCE FROM THE INDUSTRY LEADER IN FOAM FILLING TECHNOLOGY MEANS YOU NEVER HAVE TO WORRY ABOUT SHOOTING YOUR DECOYS

OVER-SIZE UNSINKABLE DUCK DECOYS

BIG. BEAUTIFUL. BULLETPROOF.

+ REALISM, DETAIL AND EXTREME VISIBILITY THANKS TO OUR PROPRIETARY UV PAINTING PROCESS AND DEEP FEATHER CARVING + DURABLE AND RELIABLE DECOYS THAT WILL PERFORM AND LOOK GREAT SEASON AFTER SEASON RANGE OF DUCK, GOOSE AND MOTION DECOYS IN STORE

215 Heatherlea East Rd, Levin Email Skinit@deadeyedicks.co.nz Phone 06 367 8052

TARANAKI FArMiNG liFESTYlES

April 2022

DAIRY AND LIVESTOCK

19

ADVERTORIAL

Unlocking milking versatility

by Andy Bryenton

For Brent Tuffley, what began more than 15 years ago as a practical means to keep his calves healthy and happy has become a thriving niche market supplying farmers and lifestyle block owners.

The portable milking machine specialist began his own journey when he started rearing calves, and needed an efficient and compact means of sourcing raw milk to aid their growth.

Fifteen willing cows were available.

However, like many folks with small herds, sourcing a full-sized milking shed was impractical and expensive.

Enter the concept of portable milking machines. These compact units are popular with the owners of rare breeds, house cows, milking goats and even milking sheep, prized for their ability to produce speciality cheeses and other niche dairy products.

Brent knew about this as well. He worked in the gourmet cheese industry before venturing into the portable milking market.

“It’s all about versatility,” he says. ”You’re not tied down to a big milking shed. Over the years, it’s been possible to focus on the range of machines on offer thanks to listening to customer feedback.”

This range is fashioned from durable 304 stainless steel, and can be run on either electricity or petrol, allowing for even more flexibility in the field. As the rise of off the grid solutions, small boutique farms and self-sustainable home dairying has kept pace with Brent’s expansion, he’s received calls from around New Zealand asking for advice and demonstrations.

“I get calls from all over; in fact, we even export some machines overseas now,” says Brent.

“It’s all about versatility.

You’re not tied down to a big milking shed. Over the years, it’s been possible to focus on the range of machines on offer thanks to listening to customer feedback.”

“It’s become second nature to know these machines, make them up from parts, find the right ones for the right job, and keep the customers happy.

“We’ve got many return customers, and the number of referrals and good will by word of mouth has been excellent to see.”

Portable milking systems provide the ability to rear healthy calves, to keep a small but productive herd of dairy goats, cows or sheep for the farmhouse kitchen, and for rural people to branch out into experimenting with their own cheeses and dairy products in the traditional style.

It can be a cottage industry, a hobby or a practical consideration, but in every case, a portable milking system is the key to success. Making it all work according to plan is the job of Brent, New Zealand’s go-to guy for these kinds of machines, with a wealth of knowledge to share.

SIS BALL COCK VALVE

Brent Tuffley, New Zealand’s go-to guy for portable milking solutions

SAVE TIME and MONEY with the ORIGINAL AUTOMATIC chicken and poultry feeder!

There are no substitutes when it comes to Grandpas Feeders. If you aren’t satisfied in both the workmanship and the effectiveness, we will refund your purchase price in full, up to 24 months following purchase.

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Price $99.50+GST EACH Freight free anywhere in NZ • Buy 10 receive 12 and 2x service kits • 3 models available – all the one price • Nearly indestructible • Only NZ Manufacturer providing lifetime guarantee on the body of the ballcock

GRANDPAS DRINKER CUPS Clean water, no training. Go to our products page on our website for more info.

GRANDPAS ORIGINAL FEEDER Stop pests like sparrows and rodents from stealing your hens’ food. Our feeders are also weather proof, so no food is ever wasted or stolen.

Contact us today!

www.sisballcock.co.nz | 0800 175 720 Only available direct from manufacturer

Portable Milking Specialists

Ph 09 283 3425 Mob 021 519 507 Email info@milkingsolutions.co.nz

E: mark@grandpasfeeders.co.nz P: 07 552 5225 | M: 027 276 9794 www.grandpasfeeders.co.nz

• High Grade Stainless Steel • 25L and 30L available • Clear and Stainless Steel lid available • Easy to clean with hygiene in mind • 24 month warranty

Fro m

$249 In cl gs t/f rie gh t

Test Bucket Specialists www.milkingsolutions.co.nz

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April 2022 TARANAKI FArMiNG liFESTYlES

FREE PICKUP & DELIVERY CAN-AM QUADS & SIDE-BY-SIDES*

• • • • • • • • • • • •

Taranaki owned and operated family business More than 20 years in the powersports industry Can-Am and Sea-Doo specialist dealership Manufacturer certified Platinum Dealer “best of the best” Friendly and knowledgeable staff Well-stocked retail showroom Fully equipped workshop Qualified and experienced service technicians Extensive stock of spare parts and accessories No-obligation 3-day ATV and SSV demos* Farmlands discount available on all ATV and SSV models* Loan bikes available* *Offer applies to standard servicing of Can-Am ATV and side-by-side vehicles only in the Taranaki region.

Farmlands discount available to Farmlands account holders only. Demo and loaner units subject to availability.

337 Broadway, Stratford 06 765 6942 or 021 478 558 www.canamtaranaki.co.nz ®

WE’RE BUILT FOR THIS.

© 2020 Bombardier Recreational Products Inc. (BRP). All rights reserved.®, TM and the BRP logo are trademarks of Bombardier recreational Products Inc. or its affiliates. Make sure that all laws and regulations are respected. Ride responsibly. *Terms and conditions apply. Full details can be found at nz.brp.com/off-road/promotions. Offer available at participating BRP approved Can-Am dealerships only.