Farming with horses has been part of human history for thousands of years, but in recent times in New York State, few but the Amish communities have used them.  Today, however, there are farmers who are going back to horses as resources of work on their farms.  January’s annual conference of the Northeast Organic Farming Association of New York featured three family farms: Northland Sheep Dairy in central New York, Kingbird Farm near Ithaca, and Essex Farm near Lake Champlain.  All three of these farms still sue tractors for some tasks, but all three also rely on horses.

Don Hewes and Maryrose Livingston, of Northland Sheep Diary, use their teams of two to four draft horses to cut, rake, bale and haul hay, and to mow behind sheep to improve pasture.  Diverse and healthy pasture is Don’s goal, which in turn promotes the health of his herd and the flavor of the cheese and meat they produce.

Michael and Karma Glos of Kingbird Farm use Fiord Ponies on 20 acres to cultivate fields, spread manure and move feed, trash, logs and hay to help them produce beef, port, poultry, eggs, perennials and market garden vegetables, which they sell at a farmer’s market.  The smaller size and gentle personalities of their animals makes them easier to manage and harness.

Mark and Kristen Kimball of Essex Farm use their three working horses on 506 acres to produce meats, eggs, vegetables, maple syrup, strawberries and raw Jersey milk for their CSA of 75 individuals.  Each member pays a set amount every year, and then is entitled to all the food they need that the farm produces for that year.  Mark explained that he wants his members to think of him as their grocery store.  Kristen described that they offer as a “full food, free-choice, year-round, horse-powered membership."  Their horses are used to plant, till and harvest potatoes, to cultivate and to pull sleds for maple sugaring.

Chris Kemnah, Honest Weight’s meat manager, explained his interest in farming with horses as a way to deal with the ever increasing cost of energy and its effect on our food supply-particularly wheat.  Soy and corn are being planted by farmers across our nation for biodiesel and ethanol production, replacing wheat fields.

The higher cost of fuel for farming and transport of food has raised the price of flour and grain by almost 100% in the last six months, according to bulk manager Bob Linn.  He also cited the weather and the weak dollar in the international money market as having had an impact on prices.

Because organic wheat is currently less expensive for foreign countries to buy from us, they are doing so in record amounts.  Hawthorne Valley Farm in Ghent, from whom Honest Weight purchases yogurt, cheeses and raw krauts, is no longer able to offer freshly ground flour to their customers because their grain is now being shipped overseas.  This has been compounded by the droughts experienced in Australia, India and the Ukraine, which have created an even greater demand for American grain.

Chris Kemnah is tuned in to the regional shortage of grain farmers.  Organic meat producers in the Capital Region have not had local sources of organic feed available, and grain for human consumption has not been produced in our region in recent history, because it was thought to be unprofitable.  As a result, the infrastructure to process any grain that might be grown is not available close to us, which further discourages those farmers who might be interested from growing grain in our region.  This does not yet seem to be a huge problem to most, but as shortages increase and the price of fuel for farming and shipping rises, it may soon become a thing that concerns us more.  China is now competing for available fuel for its rapidly expanding cities and economy.  One has to wonder, at what point will petroleum no longer be available at a price we can afford?  This is one important reason why Chris wants to start using animals as a source of farming labor to grow grain.  What could be more simple and direct than the animal who eats grass and hay to give it the energy to work?  Here’s another question for the locavores among us to consider: is food truly local if the petroleum used by the farmer to produce it comes from halfway around the world?