I remember going to weddings when I was younger, one of the best parts was getting one of those cute little netted bags that was tied with a pretty silky ribbon and contained rice. Throwing rice over the bride and groom as they ran to their waiting “Just Married” car was a much anticipated tradition at weddings. Apparently this tradition dates back to the ancient Romans. Tossing rice at the end of the wedding reception is meant to symbolize rain, which is said to be a sign of prosperity, fertility and good fortune. In more recent years, bird seed has replaced rice because some folks believed that rice was bad for birds, that if consumed the rice would mix with moisture in the birds stomach and expand and cause problems. In fact, you can still find evidence of this myth circulating on the internet today.
The truth is that uncooked rice is just fine for chickens.Read full post
Responsible dog breeding, or the breeding of any animal for that matter, is a decision that should not be taken lightly. I have been a part of raising many dogs throughout my life, some were rescue dogs from the pound, some were from backyard breeders and some were from reputable show/obedience dog trainers. I’ve had my favorite dogs and I’ve had ones that about drove me nuts. Different dogs with different personalities appeal to different people. There are probably about as many reasons for breeding your favorite pup as there are for why you got that favorite pup in the first place. There are also a lot of pros and cons for breeding a dog, and there are risks involved that need to be considered as well.
Fermenting animal feed is not really a new thing. Come to find out, farmers have been fermenting feed for a lot of years. It seems like recently though, fermenting feed has been gaining popularity, probably due to the the increased number of urban chicken farmers and hobby farmers. I have had chickens and goats for a long time, and I think I must be one of the last chicken farmers to hop on the feed fermenting wagon. I am not one to do things just because everybody else does them. I probably should have done my fermenting research years ago, but, I guess that life got in the way. My husband would likely tell you that the chickens eat better than he does anyway, so why mess with a good thing. The last few months have been filled with “ahah” moments, and understanding the practice and benefits of fermentation has been one of those. I am just beginning the feed fermentation practice with all my animals, not just chickens, and I don’t have all of the final results in, like who finds it tasty and who doesn’t and how much money I will save, but I would like to share some of the things that I have learned.
First taste of fermented feed.
All grains, seeds and legumes contain phytic acid and enzyme inhibitors. These protect the grains and seeds, and act kind of like preservatives. That is why grains, like wheat, have a long storage life and why seeds stay viable in the dirt through the winter until conditions are good for growing. Phytic acid is referred to as an anti-nutrient because it inhibits the absorption of iron, zinc and calcium. It only inhibits the absorption of these nutrients during the meal that phytic acid is being consumed. If you eat a food containing phytic acid during lunch, than it will inhibit the absorption of specific nutrients only during that meal. It will not affect future meals where foods with phytic acid are not consumed. In some countries where grains and legumes are eaten frequently, cases of malnutrition can occur. People who eat well-balanced meals are generally not affected. But, if our animals eat grains, seeds and legumes at every meal, it leaves me to wonder just how their diets and especially their nutritional needs are being impacted.
Avoiding foods that contain phytic acid is not necessarily the right thing to do as these foods offer a variety of valuable nutrients, and it is thought that phytic acid might actually be beneficial as a protection against kidney stones and some cancers. Fortunately, there are methods of preparation that will reduce the phytic acid in grains, seeds and legumes. Soaking these foods in water overnight will reduce their phytate content. Sprouting grains, seeds and legumes will further degrade it’s content, and fermentation is the third option for reducing phytic acid. Using a combination of all three methods can significantly reduce the phytate content of grains, seeds and legumes. I hope that wasn’t too confusing. In a nut shell, phytic acid does offer nutritional benefits and should be consumed, but if eaten every day at every meal, it can negatively affect the absorption of other important nutrients.
Sprouting lentils for my chickens.
I presently sprout lentils, a legume, for my birds. I know that they love them and I did it initially as an inexpensive way provide my hens with greens during the winter months. I knew that they had added health benefits, but I didn’t exactly understand how. Now that I have a basic understanding of the workings of phytic acid, the benefits of sprouting makes a little more sense.
Fermentation takes the nutritional benefits of sprouting one step further. Fermented feed aids in digestion, strengthens the immune system, improves food conversion, increases the bioavailability of vitamins and minerals, forms kind of a natural barrier to pathogens like E. coli and salmonella, and has been known to increase egg weight. In addition, because fermented food is easier to digest and nutrients are absorbed more readily, animals do not have to eat as much and as such, they poop less too!
How does fermenting work? Fermentation is a chemical process by which molecules are broken down without air. The fermentation process begins by taking your grains, seeds and/or legumes and covering them with water. They will expand as they absorb the water, general doubling in size. Lactobacillus, a good bacteria is what actually starts the fermenting by consuming the sugars making lactic acid. The lactic acid creates an environment that is inhospitable to bad bacteria. It’s kind of the same principle that works with sourdough starter, if you have ever worked with that. As long as your grains are submerged in the water, they will be preserved and won’t spoil or mold. The fermentation process can take 24 to 72 hours depending on the temperature of the environment you are fermenting in. You can let your feed ferment longer, but the sour taste will get stronger the longer it ferments. You can tell that the process is working when you see bubbles forming, a sign of gasses being released, and by a slight sour smell, again a process similar to that which takes place with sourdough starter.
My first test in fermenting. After 12 hours the grains expanded, almost doubling in size.
I tested out the fermenting process on a small scale, I didn’t want to ruin a lot of feed if I goofed. I filled a quart jar halfway full of dry feed mix and then filled it full of tap water. I covered it loosely and let it sit. Pretty simple. (You can make your batch as large or as small as will work for you and your animals.) The feed absorbed the water quickly and expanded. Within about 12 hours I noticed bubbles forming. I checked on the mix occasionally throughout the process to make sure the grains remained submerged. The sunflower seeds in my mix rose to the top and floated, so I will probably add them in at the end of the fermentation process in future batches, just to prevent the chance of any spoilage. After 72 hours, my mix had some good bubbles, and a slight sour smell. The first batch I fed to the chickens and they gobbled it right up. It was a small sampling, so they also had their dry mix. With some hens, the fermented feed seemed to be their first choice, while others, they enjoyed their dry mix and then sampled the fermented feed. In any case, it didn’t stay around long. The second batch I tried out on the ducks. They weren’t quite as excited about it, but ended up eating it all. Because it’s kind of soupy, I thought the ducks would love it! I read where some farmers drained most of the water off their fermented feed to obtain a drier texture, but I figure if the grains are good for my animals, then why wouldn’t the water be good as well. It all depends on what my animals like and will eat. You can also add some of the fermented water to future batches of grain to jump start the fermenting process.
Bubbles are a sign of success, along with a slightly sour smell.
I also decided that if eating fermented food was good for people and chickens, why not the rest of the farm animals. So, today I started three different batches of fermenting feed: one for the chickens and ducks, one for the goats and one for the rabbits. (Note: for the rabbits, I am fermenting grains, not processed rabbit food pellets.) I am anxious to see if the health benefits are readily noticeable, and to see if cost savings are evident. With the cost of everything increasing, it would be nice to be able to provide my animals with a healthier diet for less money!
Have you tried fermenting animal feed? What has been your experience?
Colic in a horse is a pretty scary thing to witness. The first time I saw a horse experiencing severe colic was when we had taken our horse to the vet for a different health issue. As the vet was treating our horse, this colicky mare was brought in. The owners tried to keep her up and walking until the vet could attend to her and boy did she look like she was hurting and miserable. I felt so bad for her. I later heard that her colic was due to impaction and that she made it through and was doing fine. I think that my heart skips a little beat whenever I go out to the pasture and see a horse enjoying a little nap in the sunshine, or scratching a back itch with a roll in the grass. Laying down and rolling can also be signs of colic along with pawing, restlessness and stretching. We have been very lucky (knock on wood) with our horses. We have experienced some unusual things, but so far, no serious bouts with colic.
My little farm does not look like it belongs on the cover of a country magazine. My chicken coop is not all fancied up and my barn needs painting. My husband will tell you that I have way more animals than I need, they don’t all have names and they aren’t necessarily the prettiest. Heck, there are even some critters that come just for breakfast before moving on. Keeping animals is not necessarily cheap, although it doesn’t have to cost an arm and a leg, and it’s hard work. Things breakdown, there are weeds to contend with, and animals die. So, if farming sounds so gloomy, why do I have animals and what have I learned from them?
If you are like me, one of the things you really enjoy doing is spoiling your chickens…with treats! It’s fun to watch the enthusiasm in my chickens when they greet me thinking I have yummy stuff just for them, and it’s fun to watch my roosters as they call all of their lady friends over when they think they have a special snack to share. Treat time appears to be an exciting time for my chickens and I’m sure it is for your birds too! What are some things we should know about treats for our birds?
I enjoy Easter, for many reasons, one being family traditions. It’s a time to gather as families and enjoy good food, and fun activities…like coloring Easter Eggs! I remember when I was a little girl we spent one Easter at my grandma’s home. We colored eggs, the old-fashioned way. My grandma must have had a ton of onions stored in her basement. She collected the dried, brown onion skins which we wrapped around uncooked eggs. We tied thread around them to hold the skins in place and then hard-boiled the eggs in a pan of water on the stove. The result was beautiful yellow eggs with brown marbling. The most memorable part was just spending time with my grandma. Coloring Easter Eggs with my kids was always a fun time, albeit a little messy maybe, but a time filled with laughs and giggles and ah’s as they created some awesome design on an egg. We experimented with different store bought and homemade coloring kits. A favorite was always drawing pictures or writing names on the eggs with a wax crayon before dipping them in the egg dye. The wax repels the coloring and your drawing shows up easily on the colored egg.
I would like to share three easy, home-grown methods of coloring eggs. I can’t take credit for coming up with the ideas, but I have tried them and they were fun, easy, inexpensive and I was pleased with the results. Start with white or light colored hard-boiled egg. To make peeling easy with even the freshest of eggs, I hard-boil my eggs in the pressure cooker on high for 9 minutes, then quick release and run eggs under cold water.
To pressure cook, put eggs in a steamer basket with 1 cup of water and 2 tablespoons of white vinegar.
Technique #1) Dump 1/4 cup of rice into a zip lock bag. Add 15 – 20 drops of liquid food coloring and mix. Put a hard-boiled egg into the bag, zip it shut and gently toss your egg. This seems like it would be a good one for young kids, and not real messy. Once desired results are achieved, remove the egg from the bag, set it on a paper towel for a few minutes to dry, then wipe of any excess rice. The result is a kind of fun textured pattern on your egg. You might have to add additional food coloring if you do more than just a few eggs, but they dry quickly and then you just toss the ziploc in the garbage. Not a lot of dirty cups to wash.
You can even mix your colors following the directions on the back of the food coloring package.A fun textured pattern.
Technique #2) This is a variation of the shaving cream, food coloring tie-dye effect. Spread some whipped cream on a cookie sheet and add some drops of food coloring.
I used several drops of blue, green and yellow food coloring.
Swirl it gently with a fork. Don’t mix too much or the colors will combine and you will end up with muddy colors.
Roll your eggs through the colors and then set on a paper towel to dry. I let mine dry for about 1/2 hour, then rinsed off the whipped cream. The result was beautiful, pastel, tie-dyed eggshells.
Roll to achieve desired results. Don’t over do it.
Technique #3) Onion skin dyed eggs. Wrap a raw egg in the outer layer of onion skins and secure with thread or twine. Place in a pan on a stove and boil for 20 minutes or until hard-boiled. Place in cool water and remove onion skins.
I had a purple onion and a brown onion. The result for both was yellow colored eggs. The brown onion had brown marbling and the purple onion skin had some blue marbling.
I know that some chicken owners are lucky and have hens that do all the egg coloring for them, but for those of us who don’t, I hope that you give some of these fun egg coloring techniques a try. Let me know of any fun egg coloring techniques that are a tradition in your family. Above all, have an enjoyable holiday with family and friends!
My mom tells the story of when I was a toddler, we went to the park. There, of course, was a lake at the park with lots of ducks. I had a bag of popcorn which I was evidently sitting on the bench thoroughly enjoying. My mom suggested that I share some of my popcorn with the hungry ducks and my response was, “No! I no like ducks!”
I really enjoy spring. It signals not only the end of cold weather and snow, but also new life. It’s the time of year when we see animals come out of hibernation, bees and butterflies make their appearance once again and all sorts of baby farm animals take to the stage! There is not much that is cuter than a baby anything with their pure innocence and clumsy antics. Spring is also the time for planting and realizing new growth on our perennial plants. I always get excited when I see new shoots on my rose bushes. There are so many varieties, colors and smells of roses and they are a plant with many benefits, even for our chickens and other farm animals.
I have had a fun time recently tending to some sourdough starter and experimenting with some recipes. I have found a delicious waffle recipe and a wonderful sandwich bread recipe. I not only enjoy eating these two foods, but I enjoy making them as well, and so I do it often. Then I tried my hand at some sourdough artisan bread. My first attempt was beautiful on the outside, a chewy, crispy, delightful crust, but the crumb was dense and heavy. My next attempt was utter failure and I will spare you the details! I was talking with my son about my issues with artisan bread and he told me about a recipe that he makes, a recipe from theKitchn.com which is kind of a faux sourdough bread. There were two things that interested me in particular about this recipe: 1) the microwave is used to help raise the dough quicker, and 2) vinegar is used to give the bread that sour taste.
