Backyard Chickens: Nutrition and Feeding

For the first installment on our system of keeping backyard chickens, I thought I would lead off with what we feed our girls.  The whole idea behind our micro farming experiment is to provide us with eggs that are as near to free-range as we can get within the confines of a one acre yard. Because of our location we can't let them out to run free in the yard and get into trouble either with the neighbors, predators or traffic on our road. But we are able to give them all the grass and bugs they can eat together with suitable greens and scraps from the garden in season. I took special care this past spring to reserve a section of the yard that didn't get treated with any herbicide or fertilizer as we would not want them eating those granules while they scratch around.

In addition to what they can find in the yard they are given full access to a daily layer ration. This by itself would be perfectly adequate to sustain them. We use Blue Seal NoCoSo #3520 layer crumble from Kent Nutrition of Muscatine Iowa. Although not specifically GMO free, it is specifically corn and soy free. This assures us as  healthy an omega-6 to omega-3 ratio as we can get while not having to worry about any residual soy protein making its way into the eggs. It doesn't make sense to free-range your bird on grass and feed them greens from the garden if you are then going to turn around and load them up on commercial grains. Chickens are omnivores and eat a variety of plant matter, insects and even small animals if given the chance. NoCoSo also assures that they are getting adequate protein (16-18%), calcium, and trace minerals. We buy this at cost from Rufus Martin (the supplier of our pullets) as it is his standard ration for his free-range flocks and he buys it by the skid.

In addition to the crumble, our girls do get a few tablespoons per day of classic poultry scratch (cracked corn, wheat, and millet). This is used as a treat and to give them something to do. We also give them all of the garden greens they can eat in 30 minutes or so including lettuce, chard, kale, tomatoes, strawberries and cucumbers. They especially like chard and go completely bonkers on overgrown cucumbers that are split lengthwise. Things will get interesting this winter when the garden greens are gone and the grass is dormant. We expect they will be eating more of the crumble by then and plans are in place to occasionally sprout trays of wheat or rye seed and to start a colony of meal worms. Because of the added scraps we also provide a tray of granite grit and oyster shell just to make sure they have enough grit and calcium.

Because the Japanese beetles were bad this year we had to set traps to keep them off the basil. When we dumped the bags we would also dump a few into the tractor. It was great fun watching the girls run around to catch them. It got to the point that we worried whether they were getting too much but they didn't get sick and the eggs did not have any odd flavors. Next year we might just set up a lure above the tractor and let them go after the beetles directly!

So far they seems to be happy and healthy. Let's see how things go over the winter.

End of Season Wrap Up (2014)

This was the 11th season for the Food Patch and all in all it was a spectacular year; moderate temps, adequate rain fall, and minimal insect damage. Except for patch watering by hand to help along new seedlings we only had to drag out the whole-garden sprinkler about three times, really nothing in the grand scheme of things. A few things to note: 1) melons, while fun to grow they take up way too much room for the yields. There really is nothing like cutting into a fresh picked cantaloupe but with the particularly virulent strain of aphids we are plagued with and the practically overnight cracking and waste of much ripe fruit, these will no longer be on the A-list for future plantings. 2) aggressive prophylactic spraying of insecticidal soap and other organics kept the aphids from the squash and cucumbers and this facilitated probably the largest yield we have ever had allowing us the opportunity to experiment with lactofermentation for pickling. This will certainly be repeated in the future. 3) the addition of chickens to the yard required a lot of work and planning but so far the reviews are favorable. Let's see how things go through this first winter. Right now the girls are still laying well on twice weekly grass rotations in a dedicated section of the yard. Soon, the grass will go dormant for the winter and we will need to move them to a holding spot closer to the house mainly so we can run an extension cord out to keep the water bin from freezing. We originally thought about adding a light to the tractor to extend the photo period so as to keep them laying into the late fall/early winter but since they have been producing so well we decided to let nature take its course and see how the lay rate falls off with the temps and decreasing day length. Their bodies could probably use the rest. Plans are under way to sprout trays of grain in the depth of winter so they can get some greens as well as to start a meal worm colony so they can have some supplemental protein even though the layer crumble they are on should provide adequate nutrition. 4) it looks like the stink bugs are finally falling off. Don't ask me why as there still do not seem to be any natural predators around, but they are much less of a problem this season. We still noted some cosmetic damage to the peppers. We also have discovered the importance of a couple of early season fires in the fireplace to sterilize the chimney. We found out last year that this was their primary over-wintering spot for our yard. 5) for some reason the Japanese beetles made a startling come back this year. We don't know why as last winter was particularly hard and the last three years or so we basically didn't have any to speak of. I hate using traps as the conventional wisdom is that they attract more to your yard. But how else to get them away from the basil, something you don't want to ever spray even with an organic? And the chickens totally loved it when you dump some of the day's collection into their pin. It got to the point where I was afraid they may eat too much and make themselves sick. I had visions of iridescent greens eggs being laid! We didn't notice any change in taste though. If they come back next year we may just stick a lure above their pin and do away with the collection bags! 6) the rabbit fence came down for good. It was just too restrictive when it came to getting the tiller around and a pain in the ass to trim in the summer. It will be replaced next spring with an electric fence that can be adjusted and moved easily. Fencing material had really improved especially with the newer plastic roping and cheap controllers.

Other big news this fall was the tear-out of the strawberry patch. It pained me to run the tiller through there yesterday and I could almost hear the tiny screams (Why are you doing this to us?). But its been five years and strawberries need periodic renovation/rotation. Next spring their bed will be moved from the end of the patch to the middle. Since our yields have been very good over the years we are thinking of splitting the new bed in half between June berries and day neutrals. Our past experience with ever-bearers was not good but as long as we can preserve a good yield of Junes perhaps having a few ever-bearers around all summer will be a nice addition for fresh eating.

Its a cold and blustery weekend. Except for some remaining plantings, the majority of the Patch was worked under yesterday for the winter and covered with stray for stabilization. We'll do some trench composting with the weekly chicken litter clean-out as long as we can before the ground freezes solid and await the spring thaw to start all over again.

Apple Drying Time

We were over at our favorite orchard last weekend (Ivy Hill) and it is safe to say they are going to have a bumper crop this year. The fruit is nearly spotless, sweet and flavorful. The Staymens still have a couple of weeks before they come in so I'll get started with the Galas. Amazing how a five pound bag dries down to fill the volume of just a little over half a gallon freezer bag.

Lactofermentation; Making Dill Pickles The Old Fashion Way

Back in the old days before you could buy gallons of cheap cider vinegar, homesteads made their pickle the old fashion way by gently rinsing freshly picked cucumbers, placing them in a brine solution in a crock with copious amounts of spices (fresh dill, garlic, and pepper), and allowing them to ferment for a couple of weeks. Some additional tannin either from oak or grape leaves (or black tea) in the brine assured that the crunchy texture of the pickle was maintained; so characteristic of the modern-day Kosher dills from the deli. And without having to go to the trouble of canning and heating a boiling water bath caner in the middle of the summer; what's not to like?

I gave this very easy process a test try a few weeks back and let me tell you there really is no other way to make a Kosher dill pickle especially if you have access to young fresh right-out-of-the-garden cucumbers and just so happen to have a good stand of fresh dill flower heads in the herb bed. The only limiting factor is the availability of refrigerator space in which to store the finished product (they had cool root cellars in the old days that would keep their pickle stash edible all year long). The only aesthetic thing you need to overcome is the thought of eating what is essentially a "rotten or spoiled" food product! Actually if you make homemade yogurt you are cultivating and eating the very same lactococci and lactobacilli bacteria that are producing the "rotten milk product" known as yoguart. Its just that in this case they are the natural version of the starter culture coming along for the ride. Collectively these are know as the "lactic acid" bacteria. They are everywhere as part of the normal surface flora of all plant material. This is the white haze you often see on vegetables like cucumbers and together with normal wild yeasts, that white haze you see on fresh grapes. Obviously if you care about the quality of this flora you will use produce that has not been overly treated with fungicides or antibiotic sprays (or coated with that nasty food-grade grease used to preserve cucumbers during transit).

As a microbiologist I can think of no more satisfying a method to produce delectable pickles (or yogurt, wine. beer, ginger ale, etc.). Take advantage of these simple processes of our ancestors. You get the benefits of a tasty food product as well as the probiotic organisms that essentially make the product for us. The key is to properly store, utilize and appreciate these gifts from nature. Skol!

Mid-Season Adundance

It's been a weird season; slow to take off, and certain things seem to be taking forever to ripen. But this was the haul yesterday picking a box for the in-laws. Not pictured; enough Swiss chard to feed a small army.

A Lazy Saturday Around The Patch

It was one of those Saturdays where the only chores were in the yard or garden for a change so things were a bit more relaxed.

The girls enjoy the weekends because I can add on the 50-ft poly fence and open the end hatch so they can get a little more room to move around. Although we need to be out there with them because if they really wanted to they could easily fly over this. Or a hawk could make an easy grab. Actually one of them did get out this afternoon. She was so excited to see me picking chard in the garden that she decided to come over and have a look. Luckily I was able to get her back in. I would prefer not to have to clip their flight feathers so lets just hope this was an odd occurrence.

All of the tomatoes have well formed green fruit so its just a matter of time. One of the grape varieties has some just beginning to turn red so I'm hoping to make my grandfather's July 4th deadline with at least one ripe tomato.

The second planting of chard gained eating size this week so that should keep us and the chickens well supplied for the next few weeks.

Other chores today included strawing in the cucumbers and squash, planting a few more herbs, and mulching the herb bed. The forecast is for high 90s and little to no rain through the July 4th holiday.

The Week In Pictures (June 1)

 African daiseys added to the tomato and pepper bed for a little color.

 Yarrow opening up in the herb bed.

 Although a non-native invasive, what is summer without the narcotic aroma of honeysuckle; pure heroin! I make no attempt to limit this in our wild perimeter areas. Unfortunately, like strawberries, they just don't last long enough.

 Not sure how much longer the girls can be considered pullets or when we need to start calling them "hens". Either way, their combs and plumage are nearing full color, their feet are bleaching out nicely and most days are "four-egg-days" so all of the ladies are finally putting out.

 More perennials in the tomato patch.

 Romas in full bloom.

The early section of the Food Patch; two caged grape tomatoes with small fruits forming, chard, kale, bok choi and mixed salad greens. Damn life is good.