saboranch.com » Off Grid Lliving

SABO RANCH FIELD DAY- June 16, 2012, 11:00am-4:00pm

saboranch — Tue, 24 Apr 2012 17:00:40 +0000

Come see mother cows with their cute NEW calves at the Sabo Ranch Field Day, 6/14/12. Reserve your place by emailing us at saboranch1@gmail.com. Adults $15.-, Children under 12 FREE.

See how a Devon bull can put some extra BEEF on your Devon cross calves! We raise these Devons for their docility, easy calving, easy fleshing, and meat quality. Come see what all the fuss is about!

11:00–Welcome and Wander

11:30– Jersey Milking Demonstration

Noon–Tour of Ranch with Mark, Jenny, Riley, and Kiril Sabo, and Kim Keller and David Maxfield, new Market Gardeners for Pony Produce at Sabo Ranch.

1:00– Lunch: Sabo Grassfed Beef, Fresh Heritage Cornbread, Pony Produce Salad, Tapioca(Sabo pastured eggs and milk), Rhubarb, Lacto-fermented Drinks, Delicious Water!

After Lunch, there will be time to enjoy the creek, stroll through a field, ask Jenny and Mark, Riley and Kiril Sabo any questions, look at the new Market Garden, pat a pig, look for the bald eagle nest, soak up sun (we hope) or rain!

Come prepared for any weather. $15.00/Adult, Children 12 and under free. RESERVE YOUR PLACE NOW (only 100 places available) by emailing to saboranch1@gmail.com, then mailing a check to Sabo Ranch, P.OBox 65, Harrison, MT 59735. Directions to SABO RANCH are posted on the home page of our website. Please leave your dogs at home.

See our new Jersey baby calf, and the pastured pigs that Riley Sabo, age 12, is raising this year.

Check out our Four Season greenhouse, self heated by sun and chickens. This photo was taken in February, in June the greenhouse will be filled with tomatoes and peaches!

Internships available

saboranch — Mon, 28 Dec 2009 15:26:30 +0000

Rebecca Kurnick milking Cupcake on a December morning, 2009.

SABO RANCH INTERNSHIPS AVAILABLE

March 2011 onwards, positions available, 2 references required, written or telephone interviews.

MINIMUM STAY, three months, unless you come with serious experience on another cattle operation. We recognize that there is lots to learn here, and we love teaching. However, the teaching requires lots of time and energy from us, Mark and Jenny, since we want to make every intern position at Sabo Ranch worth YOUR time as well.

TUITION FEES: $100.00 USD per week for the first three months (3 month minimum stay), which covers room and board, and time spent teaching.

Once a student is competent enough, we might choose to leave for an overnight trip, at which point we will pay the intern to cover the ranch in our absence.

If a student is also competent enough, there is the option of staffing a Farmers Market booth for Sabo Ranch, which is also a paid position

If a student is also competent enough, there is the option of staffing a Farmers Market booth for Sabo Ranch, which is also a paid position.

BENEFITS:

Daily delicious food, much of it raised on our ranch or by our direct friends. Eating LOCAL every day of the year!

Experience living in an off-the-grid home

Heritage breed beef cattle management

August & Sept will include embryo transfer work within our herd

Grassfed Jersey dairy cattle management (milking, breeding with AI techniques, caring for milk)

Mob Grazing with livestock

Pastured Poultry

Pastured Pork

Farmers Markets, including fresh food and frozen meat sales

Field to Table management training in our Grassfed Beef program

Publish your thoughts as you learn on our Intern Blog

Questions about our internship, or reference needed for us?

Contact Rebecca Kurnick, rakurn@gmail.com, who interned with us May-Dec 2009.

Field Day- Sabo Ranch- June 19, 2010- 11:00 to 4:00

saboranch — Tue, 15 Dec 2009 16:07:07 +0000

Jenny and Mark Sabo

: Sabo Ranch Field Day 2009

Come Meet the Sabos and Tour the Sabo Ranch – Saturday, June 19, 2010, 11:00am-4:00pm. Tent Provided this year for dry/shaded eating!!!

100% Grassfed DEVON and JERSEY Cattle, Management Intensive Grazing, Off Grid Living, Eating Local Foods, Grassfed Beef, Pastured Pork, Pastured Poultry. Only 150 Spaces available, Local Food Lunch served.

After Lunch SEMINARS: 2:00-4:00pm

1. GOOD FOOD/GOOD FUTURES- How to Source Great Local Food HERE!, Keep yourself Healthy all year on Local Food, and Why Your Purchases will Change our LOCAL ECONOMY for all of us.

2. FAMILY DAIRY ANIMALS- How to Choose the Best Genetics for Family and Friends, How to Keep Animals and Milk CLEAN AND HEALTHY.

Tour with Jenny and Mark Sabo will discuss:

– Breeding Jersey cattle to A2/A2 New Zealand bulls, tightening breeding season towards seasonal milking.

– Rotokawa Devon cattle: Harvesting embryos from “Sabo Abby”, our first Rotokawa Devon, implanting in other Sabo Red Angus previous recipient cows, using seasonal fertility patterns in cattle. Testing for A2/A2 status in Devon Herd.

– More Management Intensive Grazing (MIG)practices with beef cattle

– MIG with laying hens

– Sabo Ranch Interns- the importance of training future Sustainable Farmers/Ranchers

– Direct Marketing Grassfed Beef

– Devon Burgers for fresh food sales added to Bogert Farmers Market activities Summer 2010.

ALL LOCAL FOOD booth!

– 1/4 Carcass Beef Harvest, single week harvest, for compacted beef sales, premium Omega 3 levels in the grassfed beef

Tour and Meal: $15/Adult, Children 12& under FREE.

**$7.50/Young Farmers 12-21(free with reservation before 5/1/10)**.

Sabo working kitchen

saboranch — Fri, 03 Jul 2009 00:47:00 +0000

: looking east in our working kitchen

This is a view looking east into our kitchen, flooded with light on an October morning. We have lots of space for canning, preserving foods for winter, entertaining guests, and housing baby animals in cold spring weather (note the tile floors!).

Photo: Steve Simpson

Sabo Home View

saboranch — Fri, 07 Nov 2008 02:01:11 +0000

The Sabo home is shown off gird and insulated with straw bales.

In the foreground at right is our self-ventilating chicken/greenhouse, also insulated with straw bales on the north half. Winter ventilation is achieved with 60′ long “earth tubes”, buried below frost line in front of the greenhouse. In cold weather, these tubes bring in pre-heated air, which escapes passively through an upper window of the chicken house.

This passive airflow keeps the air for both plants and laying hens fresh all winter. The greenhouse feeds us year round, with tomatoes and peppers in summer and salad greens all winter, staying 30-50deg F warmer than outside temperatures in winter.

Center foreground (the dark space under the little green roof) shows our winter milking stanchion. The space is fenced in winter and filled with clean organic straw daily, for a peaceful, warm space during winter winds.

We compost all chicken bedding (autumn leaves, straw, and wood shavings), and the cows’ straw bedding in the pile next to the chicken house, using it one year later on our fields and our home vegetable garden.

Photo: Steve Simpson