The Evolving Pasture

My name is Cameron Pedigo, and I’m excited to formally introduce myself as the newest member of Northaven. I’ve been farming professionally since 2018, but my journey started long before that. Originally from Tennessee, I also had the honor of serving four years in the United States Navy before fully dedicating myself to agriculture.

Over the years, I’ve honed my skills in agriculture, specializing in grazing and pasture management for sheep and cattle. It’s been a journey of trial and error, but through experience and dedication, I’ve developed a deep appreciation for the art of sustainable farming. To me, pasture management is more than a science—it’s an art, and one that I truly enjoy.

I’m really excited to be part of the Northaven Pastures team. I look forward to getting to know everyone and working together to continue the great work being done here!

What’s been happening since I joined Northaven? Quite a bit! The foundation here is already strong, so much of my time has been spent fine-tuning agricultural operations, making improvements, and getting acquainted with the land. One of our biggest focuses has been improving the watering system for the pigs and cows. It worked well before, but the bitter cold we have all been up against this winter brought us new challenges.

We all know that water freezes—it’s a simple fact—but how often do we really think about it, or how to keep it from freezing? Over the past couple of months, it was at the forefront of our minds, and we wanted to share with you this simple challenge along with some additional improvements we've made along the way!

A LEARNING CURVE FOR HOGS

The first big change we made was upgrading the pigs' watering system. They needed reliable access to clean, constant water day and night, so we introduced pig nipples—small metal valves that release water when the pigs drink from them.

To create a steady water source, we repurposed (food safe) 55-gallon drums, drilling holes and installing bulkhead fittings to securely attach the pig nipples.

To prevent freezing, we ran a water tank heater from the top into the drum. We have access to power nearby where we winter our hogs, so a tank heater was an obvious choice for this system. A few cinder blocks to get the nipples comfortably within reach, and just like that—fresh water, all day long.

This not only improved the efficiency of the delivery system of water to the hogs, but reduced the amount of labor we had to dedicate to filling and replenishing troughs daily.

Its funny to think you'd have to "teach" the hogs to use this waterer- but a little peanut butter on the valve helps encourage one or two of them to give it a try, if not for the simple prize of the sweet treat. After one gets the hang of it; "hey theres water in here!" the others see this, and they are curious to try themselves. Pretty soon no peanut butter required! It took the pigs a little time to figure it out, but once they did, the system worked like a charm.

A WATER FOUNTAIN FOR COWS

Next, we tackled the cows' water system—a bigger challenge since we had no access to electricity in their pasture. (our entire water system and well runs on solar & battery power!)

The cows could reach our well water and hydrants, but keeping that water from freezing was another story.

Our solution? A Freeze Miser—a small but clever device that attaches to a water hose and automatically allows water to flow only when temperature of the water drops below 37°F. This continuous movement prevents freezing without wasting water when it's not needed.

To make this work for the cows, we connected the Freeze Miser to a tank float valve, which regulates the water level in their trough.

Yet there was a catch—since the Freeze Miser releases water when it gets too cold, the tank could overflow, turning the area into an icy mess. To mitigate this, we drilled a small overflow outlet near the top of the tank and attached a hose to divert excess water safely away from the cows.

Now, they have a steady supply of fresh, unfrozen water, even in the coldest conditions (it was -6 a few weeks ago!)

GOT MILK?

We're going to continue our "Got Milk?" section to give you an inside look at the journey of building out our dairy operation and launching production. This will let everyone get a step-by-step look at the process—the speed-bumps, progress, and everything in between. Let's start by showing you the area in which we are renovating, and look at the first few phases of prep.

We're building our dairy parlor and milk house in the oldest part of our barn, dating back to around 1860. This fall, we began prepping the space by reinforcing the barn’s original dry-laid stone foundation—chipping away loose material, power washing, and resurfacing with mortar and a fresh coat of paint.

Next, we removed all of the floorboards from the loft above the parlor, marking the first step in raising the header beams. Right now, those beams sit just 5'8" above the raised concrete floor, limiting clearance below and making a very uncomfortable environment for people and cows alike.

Raising these beams will provide more headroom, better storage above, and improved structural integrity overall—a critical step in getting this space ready for dairy production.

Photo Top: Floor above dairy parlor
Photo Bot: Dairy parlor below

Click here to sign up for our dairy interest list!

The next step in our process is securing New York State approval to begin construction. This involves submitting detailed plans, a comprehensive list of operating procedures, and a contracted dairy equipment installer.

The drawings below outline our space layout and will serve as both a guide for our contractors and a key document for state approval. We’ve already started site visits with our mason, electrician, plumber, and carpenters—all of whom are ready to get to work in the coming weeks.

Check back next month to hear about the next steps in the design and construction process.

THANK YOU

It’s a busy time here, but we’re just getting started! I’m excited to be settled in and hard at work, continuing to bring nutrient-dense food to you and your family.

We appreciate every one of you and look forward to a 2025 full of growth, good food, and community.

Cameron, Eric, Kim and Sue

P.S. If you’ve been following us on social media, you know it’s been an exciting time—all three of our sows farrowed within days of each other! (Mother Nature always has a perfect schedule.)

We’re thrilled to welcome 26 healthy purebred Tamworth piglets as the newest members of Northaven Pastures.

Follow us on social media to watch them grow!