Molly Sowash and CJ Morgan started this farm on a dream, based on love for each other, animals, and a deep connection to nature. Five years later, these values hold steady in every decision they make for their farm. CJ has been farming full-time for the past year and a half. Molly works with Rural Action as their Sustainable Agriculture Director. Together, they are reforming what farming looks like: intentional, connected, and full of love.

LAND HISTORY 

Pasture fertility is improving as Molly and CJ work towards their goal of a diverse and flourishing ecosystem, but it hasn’t always been this way. This land was row-cropped with soybeans and corn throughout the 70s and 80s, then put into a conservation program for 20 years. The soil’s nutrients had been stripped by the consistent planting of the same crops. Despite the conditions, Molly and CJ saw the opportunity to help this land prosper.  With the help of their mentors, they have started to heal the ecosystem from the ground up. They are determined to work with nature, instead of against it. 

PIGGIES

MoSo is one of the larger pasture-raised pork operations in southeastern Ohio, with 100 pigs raised annually, rotating across fields weekly. They have created systems for protecting the soil, like their rotation schedule (which depends on the rain). They have also strategically planted many hazelnut trees within the pasture. These trees are planted along the contours of the land, reducing soil erosion. These trees will eventually provide nutritious snacks and shade for the pigs.

Although these piggies get a bad reputation for being dirty, they aren’t! They can’t sweat. This means pigs must wallow in mud to cool off. Because of this, their shade is essential for their well-being. Don’t worry, they don’t roll in their excrement; they pick a special corner of the pasture for that. CJ even mixes mud for them; they get the perfect spa bath mud daily. 

Each pig has a unique personality. Most of these guys are Durocs, a hardy species, used to the elements and raised on pasture from infancy. As the pigs rotate, CJ plants a diverse cover crop mix to keep the soil covered. These piggies love eating, and with the supplemental non-GMO grain from the Berry Family Farm, they gain about 2 lbs a day! And their favorite treat? Vanilla wafers. 

COWS

Molly and CJ have a smaller cattle operation with a total of 40-50 head. They are essential for carbon sequestration in the land. Through managed grazing and frequent rotations, the cattle help improve the soil – gradually bettering soil organic matter. They hope to see the day when their organic matter rises to 4-6%, like other graziers have achieved over 20+ years. Their unique mineral feeding system also supports soil health. They have a large variety of minerals in a cafeteria-style setup (see photo below this post). The cows instinctively choose what they need. For example, when cattle can select iodine, it reduces their susceptibility and helps them recover from pinkeye. Cows only absorb about 50% of the consumed minerals, and as a result, the cow has solved the health problem and has remineralized the soil. Talk about a land-building collaboration! 

When cows are happy, they gain more weight, nearly 1 lb. a day. Like pigs, shade is essential for a cow’s comfort. They always have access to shade. Right now, they have underground pipes with a float valve to supply water to the cows. Many cattle graziers say that they are actually grass farmers. These cows are rotated purposefully and strategically to ensure the ecosystem stays healthy. Their motto: take half, leave half. This ensures leftover plant growth feeds the microbes and builds soil health.

HARVESTING

The pigs were born in March and will be butchered in October, after a lovely life in the pasture. They like to say these pigs have one bad day. They’ll start another cycle of piggies around December. These new animals receive just one worming shot, then live healthily, without antibiotics or other medications. Currently, the steers are butchered at 28 months, while the breeding cows can live to be 12 years or older, and naturally have a calf every year. They get to enjoy a long life, spoiled by Molly and CJ.

MoSo’s meat is processed at The Local Butcher, a family-owned business run by the Meeks family. Started in 2020, the Local Butcher is Athens County’s only meat processor and butcher shop. It’s just 15 minutes from their house, making the ride short and stress-free on our animals. 

“We are lucky to have this asset in our community. We would not be able to sell our pastured meats direct-to-consumer if not for wonderful butchers, like Chase Meeks and his team.”- Molly 

SILVOPASTURE

Silvopasture- the practice of integrating trees, forage, and the grazing of domesticated animals in a mutually beneficial way.

In 2023, they took the plunge and planted 10 acres of silvopasture. They chose a variety of trees with differing growth rates and benefits: Black Locust, Black Walnut, Pecan, Apple, Hybrid Poplar, Chinese Chestnut and Pitch-Loblolly Pine. This is a long-term, sustainable agricultural plan. Some trees will grow quickly for much needed shade while others will take longer, providing long-term food or timber. Silvopasture is still rather unconventional, but with Molly’s knowledge in sustainable agriculture and CJ’s background as a forester, they are determined to bring this eco dream to fruition. 

EXTRA ANIMALS = EXTRA LOVE

The farm isn’t complete without the horses! Ruby is a 28-year-old Standardbred, and Jasmine is a Quarter Horse. They also have two cute dogs named Pepper and Lida. These animals are less integral to the workings of the farm, but what they don’t bring in work, they bring in spirit and charm. They are a reminder that this farm isn’t only for feeding bellies, it’s about feeding the soul. 

MoSo Farm is still young. Being first-generation farmers means they also have more “experiments” to learn from. They still have to occasionally haul water and chase cows. Despite the inevitable hiccups of having a farm, they have a clear vision and plan to make this farm successful long-term, innovative, and of course, centered on love. 

How can you support them?

• Buy their pork or beef at Kindred Market or at the farmer’s market. 

  • We are now selling their breakfast sausage and andouille!
• Follow them on social media here
• Go to a farm tour, farm-to-table dinner, or show! (We had a great time!) Find events here
• Share this story with a friend!