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"Oops Calves" In The Freezing Winter

written by

Liz Cunningham

posted on

February 22, 2025

We have had baby calves being born this week. 😱 

Just a disclaimer: We do not like calving in January or February! Although it is pretty standard for many cow-calf producers, we don't typically start calving until March and continue through May.

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However, we had a bull that apparently escaped his bachelor pasture this spring and went carousing with the cows earlier than we expected, causing these early calves. Those naughty cows and bulls!

The challenge for these early-born calves depends on the time of day, temperature, and whether the ground is dry, covered in snow, or wet. If it's really cold but a sunny day with dry ground, a baby calf can survive a cold arrival into the world. However, if it's wet and chilly, it can be pretty rough on a calf, and they have a hard time staying warm, even if mom is doing a good job getting them licked off.

(Momma cows are good at hiding their calves!)

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Most of the calves born this week did quite well, but one calf arrived on a chilly afternoon and didn't have a warm, dry place to lie down. After a cold night, he struggled to stay warm. That's when we bring them into the house to warm them up. Their anxious mother paces the fence while we take their baby inside. Once we feel they are sufficiently warm, we send them back out with mom and ensure they get a good nursing from her. We keep an eye on them for a few days until we're confident they've weathered the cold.

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Our little kids always enjoy having a calf in the house. It's not every day you get a baby calf that follows you around and poops and pees everywhere 🙄.

Just because a calf is born in the winter doesn’t mean it can't survive; it just usually indicates a tougher start for the little guy. This spring, we'll need to do a better job of ensuring our fences are a bit tighter and that we have an accurate count of all our bulls... 

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"When you choose wild salmon, you’re not just buying dinner. You’re choosing adventure, resilience, and purity. You’re choosing a source of nourishment that’s powered people for thousands of years."

Warm Salmon, Squash & Apple Salad

Warm Salmon, Red Kuri Squash & Apple Harvest Salad At Cunningham Pastured Meats, we love bringing together trusted partners who share our values of quality, transparency, and care. This Warm Salmon, Red Kuri Squash & Apple Salad does just that—pairing vibrant produce from Cliff’s Country Market with premium wild-caught sockeye salmon from Alsek Fish LLC. The result is a hearty, nourishing salad that tastes like autumn in a bowl. 🛒 Ingredients (Serves 4) For the Salad: 1 medium red kuri squash from Cliff’s Country Market, peeled, seeded, and cubed 2 tablespoons olive oil Salt & pepper, to taste 1 ½ pounds Cunningham Pastured Meats Wild-Caught Sockeye Salmon (sourced from Alsek Fish LLC) 1 tablespoon olive oil (for searing, if not baking) 2 medium apples (Honeycrisp or Gala), sliced thin — also available at Cliff’s 6 cups arugula or baby spinach (Cliff’s seasonal greens) ½ cup toasted pecans, roughly chopped Optional: ¼ cup goat cheese or feta For the Maple-Mustard Vinaigrette: ¼ cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard (optional) 1 tablespoon pure maple syrup Salt & pepper, to taste 🔪 Instructions Roast the Squash Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until tender and caramelized. Cook the Salmon Pan-seared: Heat oil in skillet. Season salmon, cook skin-side down 4–5 minutes, then flip and cook 3–4 more minutes. Baked: Place salmon on parchment-lined pan, season, and bake at 400°F for 12–15 minutes until it flakes. Cool slightly, then flake into hearty chunks. Make the Dressing Whisk vinaigrette ingredients until smooth and emulsified. Adjust to taste. Assemble the Salad Toss greens with half the vinaigrette. Arrange squash, apples, salmon, and pecans on top. Drizzle with remaining vinaigrette. Add goat cheese if desired. 🌊 About the Salmon: Know Your Fisherman Our salmon comes from Alsek Fish LLC, a small fishing family that spends summers in Southeast Alaska and calls the Treasure Valley home the rest of the year. They fish the Alsek River, a glacier-fed river that averages just 39°F. Those icy waters mean salmon from this run naturally carry higher levels of healthy fats and Omega-3s—fuel for their long journey home. Alsek Fish LLC catches and processes every fillet themselves, so when you buy from Cunningham Pastured Meats, you truly know your fisherman. 🌱 About the Produce: Local & Fresh from Cliff’s From the earthy sweetness of red kuri squash to the crisp bite of Idaho-grown apples, all of the fresh produce in this salad is available at Cliff’s Country Market. It’s the perfect way to enjoy seasonal flavors while supporting local growers. ✨ Why You’ll Love It Sweet, savory, nutty, and tangy flavors in every bite Features Cliff’s seasonal produce and Alsek wild-caught salmon Balanced enough for lunch, hearty enough for dinner A celebration of real food from trusted families and local farms

Boise's #1 source for 100% Grassfed beef & lamb, pastured pork & chicken and wild-caught seafood