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When It Rains, It Pours, or Floods! 🌧️

written by

Liz Cunningham

posted on

February 22, 2025

Spring is our favorite season.

There's nothing better than coming through a cold winter and seeing the signs of spring all around. The green grass emerges, and the red-winged blackbirds return with their song, and then there's flooding.

We receive most of our moisture for the entire year between December and March. Flooding is expected at this time of year. With the fluctuating temperatures, it can snow one day and rain the next. When you get snow and then rain on top of the snow, you experience the most significant flooding.

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Although flooding is typical this time of year, predicting when and how it will impact our animals is always challenging. As we approach the first of March (when we begin calving), we become pretty anxious to move our cows off the meadow ground that is susceptible to flooding and onto the rangeland.

There's nothing worse for calving than not having a good, consistent, dry place for cows to calve. 

After the last rainstorm, the weather appeared decent enough to gather the cows and take them to the rangeland or upper country. The range is the ideal spot for cows to calve. They have plenty of space to spread out and can find nice dry spots to lie down. The warm canyon walls promote rapid grass growth below, which is crucial for cows who are having babies!

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On that beautiful day, we gathered all the cows, leaving the ones with baby calves behind, and headed out. Many of our cows are close to calving, so a nice, long, brisk walk is the perfect way to prepare them for calving.

We had to cross our swollen creek, but our good-ole cows led the way, for they knew green grass awaited them down in the canyons where they call home. 

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Our cows spend most of the year on the rangeland. When the range gets too snowy, they return to our meadows for two months. We process them through the chute to check each cow and ensure all the cattle are accounted for before they enjoy hay stored for winter for a few weeks before returning to the range. The cows know the range well and can navigate its vast expanse. We check on them frequently throughout the year and provide them with Redmond salt to meet their mineral needs.

More from the blog

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

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