I was recently asked, “What’s your favorite part about raising cattle?” My answer, “The rewards of good stewardship.” In essence, my favorite part has many parts though, because good stewardship has such a wide range. For instance the cattle maintain the land, and I’m rewarded with scenic, rolling pasture. Also, there is the reward of raising cattle with the intent to benefit others in the industry. Just as important, is the reward of providing quality food for my family.

Speaking of family, lets interchange stewardship with parenting. How many of you reading this post are parents who use raising cattle as an avenue to teach your children good stewardship? The reward being responsible individuals with a good work ethic.

Good stewardship brings about quality of life. Healthy cattle will bring a higher dollar amount which in turn rewards me with a fatter vacation fund.

In turn, I ask you. What is your favorite part about raising cattle?

When you stop doing, then you stop doing. These are just a few of Grandma Clem’s words that I took to heart. I mulled them over today as I trekked back to the cattle to move them to a new grazing lot. My coat and boots were heavy, as was the reel of poly wire in my hand. Inclement weather is upon us here in Missouri and I’m not keen on doing chores in a biting wind. Hence, I thought about Grandma Clem and the inspiration of her words. I thought about my strong legs that take me to my work and my strong arms that perform the work. My winter gear that protects me. The opportunity to be outside in fresh air and about being a good steward of what is in my care. Without these things, I might find myself sitting in a chair, becoming inactive and weak, and letting quality of life slip away from me. I’d like to encourage you and other cattle folks to look positively on your winter chores and caring for livestock. Don’t just do it because you have, do it because you can. Like Grandma Clem says, when you stop doing, then you stop doing.

Don and Elizabeth put our granite canner to good use these past few weeks. The last part of July, they canned peaches and made peach butter and peach jam. The following two weeks, Don and Elizabeth made blackberry jam. I must say, they did a delicious job.

We live thirty miles from the nearest farmers market but only six miles from an Amish community which serves a similar purpose. For instance every Wednesday in July, one of the Amish businesses has peaches trucked in from south Missouri. People line up bright and early to purchase peaches by the box. A choice is given between the number one peaches which are uniform in size with pretty peals and the other option, number twos, which are of varied sizes and have a few blemishes. Number twos are by far the better buy, however there are those folks who can’t resist a peach peal with pretty eye appeal. In the Bryan kitchen though, we peel, slice, cook down, pack and can the peaches therefore we aren’t seduced by a pretty peal. My tip for peaches: If they aren’t fully ripe, put them in a paper sack and sit them on the counter. Also, because we buy in large quantities, I break down the boxes that the peaches come in, place the peaches in a single layer on the broken down box, then slide them under a table out of the way until they ripen according to need.

The blackberries came from our garden. Again, we don’t let looks fool us. Just because the berry has turned from green to red to black doesn’t mean its ready to be picked. I typically walk along the trellis gently pulling on the clusters. If the berries come off easily in my hand, they’re ready to be picked.