Easy Peasy Bread Machine Jam

A some of you have probably surmised by now - I love gadgets! - especially kitchen gadgets.  I believe that if something makes life easier then of course!  Having 3 little ones as well as the poultry flocks and the rabbitry,  I cannot be tied to the stove stirring and watching for hours at a time.

So I am very happy to make my jam in the bread machine - or I should say - have the bread machine (all 3 of them) make jam for me -Yeah!!  I purchased all 3 of my bread machines second hand and all work great.  Make sure your machine has the "Jam" setting button - it usually near the bottom of the menu.

Having tried many recipes for bread machine jam, I found them pretty much all to be too sweet for my liking.  Fruit and berries are already sweet and I want to taste the fruit/berry of choice. So after researching, tweaking and trying here goes!!

This time I made "Jamboree Jam" using frozen berries - I had about 1/2 # of raspberries (from Wee Acre Farm) and 1/2# of strawberries and I added 1# of blueberries (also from Wee Acre Farm).

**Note: If your bread machine has a 2# loaf capability then by all means double this baby!! :-) I did!!

So here's what is needed:

1 Pound of Fruit or Berries of your choice (or mix thereof)  - fresh or frozen

 3 Tbsp of LOW/NO-Sugar Pectin - this is Important!

 1 Tbsp Lemon Juice

 1 C sugar

Prepare the fruit as appropriate - wash, hull and chop into small pieces (ie apples/peaches) or smash (ie berries)  Using just a fork will work just fine.  For this batch I cut the larger strawberries into quarters and smaller ones in half.

Add into the fruit/berries the pectin, lemon juice and sugar -stir it up!  Pour the mixture into the bread pan and place into the bread machine and select "Jam" cycle.  That's it!

(Now go flip laundry - load the dishwasher  - strip the beds -vacuum - feed the cat - gather the eggs - prep dinner -  get the oil changed in the minivan -(or in my case go work on a paper due in a few days)  you get my drift ;-)

When cycle is complete  - remove the pan from the bread machine and allow to cool for a bit before pouring into container or jars.  Do not completely cool or it will set up in your bread pan.

There are two options at this point you can refrigerate and/or freeze OR hot water bath/can it.
Refrigerate for up to 3 months and freeze for up to 12 months.  I chose to refrigerate this time as we will use it before 3 months are up.

Would love to know if you plan to try this or have already made jam in your bread machine.
What kind did you make and how did you like it - was it "Easy Peasy"??

Easy Peasy Apple Butter

 I am always trying to combine the old world simple lifestyle of being self sufficient mixed with a heavy dose of convenience. That is my definition of  "Modern Homesteading".   One of the conveniences I must have is a Slow Cooker. ( I actually have 3! Sometimes all going at once.)  Right now one is making Apple Butter.  I love apple butter and this time of year with fresh local apples - YUM!!

Choosing apples to make Apple Butter or Apple Sauce is really a personal choice - in my opinion.  I think you pick the flavors you like and go from there.  Keeping in mind that softer apples cook faster and of course the opposite for firmer apples. For this batch I used a mix of Pink Ladies, Paula Reds, Granny Smith (because it is one of my favorite) and Red Delicious (for the sweet factor).

I am new to canning "all by myself".  My mother canned and I remember watching her and I am sure "helping" and I was very involved in helping my grandmother when I was older and really,  actually helping. 

I am very fortunate to have friends and mentors and inspiration.
Here is how I do it:

You will need:
6-7 pounds of your choice of Apples
1 Cup Sugar
1 Cup Dark Brown Sugar
1 Tbsp Ground Cinnamon
1 Tbsp Pure Vanilla Extract ( used near the end of the cooking period)
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1/4 tsp Salt

**A note on the ground cinnamon and ground cloves.  If you have a coffee grinder (another gadget!!) buy whole cinnamon sticks and/or whole cloves and grind yourself.  It is fresher and the flavor is very intense - which in Apple Butter is a very good thing.  You might also notice that the freshly ground is a much darker color than the already ground package.

So - the apples need to be peeled and cored.  If you have an apple peeler/corer/slicer by all means use it.  I used to have one but I can't find it and will be getting another one.  In the mean time I peel with a veggie peeler first and the use a apple corer/cutter thingy pictured here and then cut into small pieces:

Go ahead and put the apples into the Slow Cooker.
Measure out white and brown sugars, cinnamon, nutmeg, cloves, and salt.  Combine them in a bowl (medium size will work).  Pour the mixture over the apples.  Set  Slow Cooker to "Low" and timer for 10 hours.  You will want to stir occasionally throughout this time - I do about every 2 hours but it is probably not necessary to stir even that often.

At the end of 10 hours you will want to stir in your Vanilla Extract and reset timer for 2 hours.

Now is a good time to start setting up for the canning part. Clean and sterilize jars, lids and rings.  I use a roaster pan spanned across two burners.  I got this idea on a canning blog and it works great.

At the end of 12 hours the apples will have cooked down and look like this:

Now - there are two options for the next step.  I use an Immersion Blender (aka a hand blender) Yes - another gadget!!  However, you could also use a regular counter top blender. An Immersion Blender is a great gadget - so easy to clean up after use - the bottom half twists or clicks off - depending on style and simply rinses off.  You can use it right inside the Slow Cooker so you do not have to remove the cooked apples.  Easy Peasy!! ( I have 2 - I got one at a lawn sale for $1 and it works great!!)

After using the immersion blender the Apple Butter looks like this - oh so yummy!  Now it is ready to "jar up" and can.

 Fill the jars with Apple Butter leaving about 2 inches from top. (A jar funnel comes in handy about now - you can see the blue one in the above picture with jars being sterilized.)  Place your lids and tighten rings just "finger tight".  Using a jar lifter, place in your hot water bath and make sure jars are covered with  2" of water.  Allow to boil for about 10 minutes.  Have a dish towel ready to place removed jars on.  Once all jars are removed (jar lifter again) -  cover with another dish towel.  You want them to cool slowly.  This is a tip from my good friend and mentor Ms. Polly over at Wee Acre Farm.
I made 4 pints and put the leftover in a container for us to eat right away.

And here we are - 4 pretty little pints of Easy Peasy Apple Butter!  
What was the very first food you canned "all by yourself"?
Are you self taught or did you have someone teach you?
Please share all about it.


This post was shared on The Homesteaders Blog Hop  http://www.modernhomesteaders.net/the-homesteaders-blog-hop-9/


  

Juicing Adventure 1

So we recently got a juicer.  I have been wanting one for a long time.  I have never purchased juice as a regular drink option for my kids.  It is horrible for them and thankfully they never asked for it.  They have it sometimes and of course at others homes.

I do worry about them getting their "daily dose" of vitamins and minerals needed and have always given them a daily vitamin - but I highly suspect the benefit. It is mass manufactured and how old is it before my kid is popping it in his mouth on the way to the school bus?

So juicing is the answer for us - for now anyway.  I am learning about what each fruit and veggie add as a health benefit and what combos are best for different needs - Energy, Weight Loss, Overall Wellness etc etc.  There is a lot to learn!  One of the great things  - as many already know - most of the "goodness"is found in the peelings.  No one eats the peelings - but with a juicer you don't miss out on the healthiest part!

So we dove in this morning and had our first of many more to come fresh juice.  Here is the recipe we came up with - slight modified from one that came with the juicer.  I want the kids to like it of course so that may mean some tweaking of some recipes.  This one is a keeper!  I call it:

"Morning Rush"

1 Medium Apple
1 Small Cucumber
3 Medium Carrots
3 Peeled Oranges

Preparing for Jack Frost - Winterizing the Coop

Jack Frost comes at different times every year which I find to be completely faux pas.  A little consistency would be highly appreciated but alas he has proven an incorrigible rogue.  So we must start preparing for his possible and likely untimely arrival.

One of the first things we do is thoroughly inspect the coops for any possible predator entrances - a fisher - for example -  only needs a very small opening to squeeze into. I know someone who had a small hole drilled into the side of her coop just big enough for the plug part of extension cord to fit through - she removed the extension cord and a fisher used it it gain entrance and you can imagine the outcome.

We also do one last really good cleaning and put in our anti-mite shaving mixture (See here for more details on what is included Northern Fowl Mites).  Nest boxes are continuously cleaned as needed of course.  We use the deep litter method here.  It works for us and as long as we keep layering properly there is no smell, no dampness and no mite issues. The heat produced keeps the flock toasty warm and keeps us from adding any heat lamps - which I know many do and we have as well for young birds - but I always worry about fire.

Another thought process that I subscribe to is that birds acclimate as the weather changes.  I read a really great post on a poultry forum from a flock keeper in Alaska - she has never added heat to her coops.  She actually felt doing so caused more harm than good.  I tend to agree and one reason is - if the flock is used to supplemented heat and a nor'easter comes along and knocks out the power - and it does happen often where we are - the flock is going to be in real trouble!  I would be bringing them in the house!!

Another thing I have seen is that many do not realize that the roost should be flat and wide - not round - strapping makes great roosts or even 2x4's installed with the flat side up as the roost.  This way birds settle down and their legs and feet are fully covered with fluffy feathers and they are not "teeter tottering" to keep their balance which constantly exposes them to blasts of cold air.

For our smaller coops we use either straw or leaf filled bags (a good use for all the raked leaves that will be here in only moments)  as insulation around the outside.  I highly caution against using hay - as I have mentioned in previous posts - hay is an invitation to mites.

Diet needs will change as well - free ranged birds will no longer have that option and hot grains are added for warmth.  We increase both cracked corn and BOSS at this time of year.  Cracked corn and BOSS both will raise the internal temp of the bird.  It is a good plan to give these grains in the evening right before roosting for two reasons.  First it is of course colder at night and they need the extra boost and secondly it will be out of the system for egg laying the next day.  The rise in temperature can impede egg production - we feed very little cracked corn in the summer months because of this. Alfalfa pellets are also added to the feed mix and alfalfa cubes soaked in warm water make a nice green option. A  bowl of warm oatmeal with meal worms mixed in is another fantastic winter time treat.

If you have white birds - feeding them extra cracked corn can turn their plumage yellow.  I forgot to convey this to "Mr. Clover" last winter in regards to my SQ White Silkie Roo - and I was panicked once I realized he was turning yellow as I was certain he was ruined for the spring bird club show.  I bathed and bathed him to get that yellow out.  In the end he took 3rd but I swear I could still see a yellow hue.  So instead my white birds that I want to stay white get a mix of mostly BOSS with some cracked corn.  We start stocking up as soon as possible as grain prices do tend to raise in winter months.

We also use a raised bin watering system instead of the regular waterers.  They are easier to knock out ice and refill.  Heated water bowls meant for dogs are also another option - we have one for our larger laying flock.  I encourage that any open waterers be raised up (perhaps on cinder blocks) so that no waddles are dipped as this can lead to frostbite quickly. There are heated chicken waterers available out there and one day I hope to be able to get one for every coop - but until then we do what works for us now.

These are just a few of the things we do here at Clover Run and we would love to hear what you do.  I am sure there are many different tips and processes that we can all learn from.

What I have learned so far.......

I did a lot of research in the 2 years leading up to starting this MicroFarm.  From the name to the animals and crops - I had/have it all mapped out.  Everyone will have different goals as to what they want to achieve.  Ours is to have a profitable MicroFarm and to be self sufficient - "within reason".  I always add that because the term "self sufficient" can conjure up many different ideas.  We are not "doomsday preppers".  I do not think we will wake one day to find only a small populous left to fight to the bitter end etc etc.  I do however feel that factory farming has done irreparable harm to our health as a society.   Our thought processes and lack of education regarding our food is actually horrifying.  What we as a nation have  accepted regarding our food sources is shocking.  The head in the sand mentality has to stop.  Our children's lifespan depends on it.

So "within reason" for us means that we can provide healthy food options for our family, teach our children where food really comes from and the difference between such things like store bought eggs and our fresh farm eggs.   How there is a moral issue in factory farmed animals and that we as caretakers of the animal kingdom have sadly lost our way as a whole.  What we do believe is,  that a natural disaster or terrorist attack could occur to stop the trucking in of goods - if that happened - how long could you feed your family from your freezer and pantry?  Would you know who to locate for fresh milk and eggs in your community?  Not everyone is as fortunate to live where these options exist in multitude and we are very thankful that we do.


I read so many books and online articles and videos - Harvey Ussery, Joel Salatin, Mel Bartholomew, Brett Markham and Gail Damerow are just a few of the authors whose wisdom I filled my head with.
I spent my teenage years on an agriculture farm - not huge but not small - my grandfather was well known in our neck of the woods for his large crops of 1/2 runner green beans, fabulous sweet corn (Silver Queen and Peaches n' Cream were my favorites) and Potatoes among other crops.  He also kept bees and my cousins and I grew up chewing on fresh honeycomb - not realizing how fortunate we were and what a novelty it would be to most.

Calls from those wanting to get their orders in would come while snow was still on the ground.  Grandma would write their information in a notebook she kept by the phone in the kitchen.  Grandpa was an active member of the farmers market and local farmers association.  Harvesting the crop at dusk well into the darkness,  the night before the market and then getting up to use flashlights for last minute details,  were the norm for us.  I drove a flatbed Jeep truck at age 13 and would "toodle" down the road to check on hired hands picking beans and load up to take back for weighing and packing by the bushels.

Grandma had a famous Banana Bread and Zuchinni Bread that were always a sell out - many times she could only bake enough to fill pre-orders.  Of course, Fresh Farm Eggs were also always in demand.  So I have a background in the smaller farmers world.  One that I moved far away from for many, many years and life has brought me back full circle  - as is often the case with ones journey.

One thing I realized quickly that in order to "make it" (and what does that really mean anyway?)  - one has to have many things in motion at once.  Just as most things in life - everything has a season.  While there will be a steady effect throughout the year in some things - there are explosive times for others and one needs to be ready to take full advantage of these.  Fresh Farm Eggs are in demand year round - so a nice sized laying flock is often the start of any homesteading venture.  Once the eggs are steadily flowing,  one might move onto meat birds or maybe to hatching out chicks for replacement for themselves or to provide to others.  That is one thing we do here.  We believe in quality over quantity and hatch out in small batches from small flocks of colored egg layer breeds. We also provide fertile hatching eggs to others for their incubator or broody hens.

For meat and eggs we are building up our flock of dual purpose Heritage Delawares - a breed in need of conservation and part of the poultry history of America.  Spring is definitely  a time of chick explosion and if chicks are part of the plan - this is the time to have as many as possible  - and that still won't be enough!

This year we added Pekin ducks as well - it was an opportunity that we were not in search of but so glad it came our way.  We are looking forward to ducklings in the spring and also yummy duck eggs for baking with.  They are also the duck breed of choice for meat purposes and we may try that out down the road as well.

We just hatched out a decent sized batch of Coturnix Quail over the last couple days.  We have an outlet for the eggs for eating purposes.

Of course a garden is in order  - one large enough to both currently feed your family and also to provide enough yield for freezing and/or canning to get you through winter months.  Once that is established then adding on to be able to sell/market excess is the next step.  My experience with my grandparents has taught me to pick a few things and do them really well and become known for them. Our future plans include a mushroom grove, sunflowers, lavender and blue lake beans.  I also want to do a nice large patch of white pumpkins - I love to decorate with them.  We use a lot of Black Oil Sunflower seeds as feed for both chickens and the rabbits so it is a natural fit.

We added meat rabbits after much research.  We started out with a simple quad of New Zealand California cross and after getting out feet good and wet we quickly had to expand to keep up with demand - something that is still hard pressed for us. We added 2 Heritage breeds also in need of conservation: Silver Fox and Creme d'Argent.  We are also adding a garden area for growing forage for the rabbitry next year.  Other add ons are meal worms and eventually honey bees.

Having several things going on throughout the year keep the wheels oiled.  Not as much as always needed but I feel we are off to a good start.  I have read books on making $40k on 1/4 acre etc etc - I do think it is possible but it will take a lot of time and a ton pf patience to build up to that point unless one has the capital for instant growth.  Marketing and building relationships is a must - being available after the fact and making oneself part of the farming community is imperative to a successful MicroFarming venture.  There have been and still are many many bumps in the road and we are not trying to build Rome - so I do see a time when we can say -  for us anyway - we made it :-)

Coturnix Quail

I have wanted Quail since the planning stages of our MicroFarm. I made a list of what animals I wanted to raise and did a lot of research on each of them.
Coturnix Quail do not need any special permits here in Maine - some quail breeds do - and they seemed like the "gateway" quail breed and easiest to start with.  It also helps to have made a friend (Thank You Darren!!) who raises them and lives nearby.  He gave us 50 eggs to start out with and happy to say - they are hatching!!  They hatch like popcorn and are soooo tiny!  I thought our silkie chicks were little!

They are also voracious little eaters  - my goodness - right off the bat!  I can't wait to start getting eggs  - which should be in about 7 weeks or so.  Pretty instant compared to waiting on pullets!  I will be sure to update as we journey on our new little Coturnix Quail adventure.

If you raise quail please share tips, thoughts or even why you decided to etc in the comments below - we look forward to learning from you.

Just Hatched!

Coturnix Quail chicks standing on a quarter

"Pullet Power"

Pullet Power

There is something pretty special about the time a pullet is about to lay her first egg.  So many physiological changes are rapidly occurring.  Arguably the most amazing food is about to come forth after what seems like an eternity on our part.  The egg – it is like finding hidden treasure in the sacred nest box. No matter how many eggs we gather a pullet’s first egg makes us excited again.

Once a pullet reaches the time of “Point of Lay” (POL) her diet will also change.  The ratio of nutrient needs will take a sharp curve as her body takes on a new role other than just growing.  Many at this time will move on to a commercial layer pellet that is formulated to assist with egg production.  Oyster shell may be added,  as well as crushed eggshells,  to assist with calcium and overall eggshell strength.

After much researching we have developed a new CackleBerry Cottage cake:  “Pullet Power”.  It is full of ingredients desperately needed by a POL pullet.  Nature is amazing in the bounty that she provides for all the right scenarios.  Fennel Seed, Garlic, Parsley, Thyme and Oregano are just a few of the ingredients that are essential to the well-being of a POL pullet.  Many herbs are also claimed to be “egg laying stimulants”.

Made in small batched from special order whole grains and herbs.  Grains are milled onsite as needed per batch.   Key ingredients such as Fennel Seed and Omega play a role in a healthy transition from a growing chick to a laying pullet. Bring on the eggs!

We also made a "tart" (in addition to the 8x8 cake version) to top with your treat of choice - we use meal worms here and the pullets are loving it!

Please share (in the comments section below) at what age did your pullets first lay and what breed or are you waiting now for a new batch of pullets to lay.  I am waiting on a few LF Cochins now  - I know they are super close and I am giving them "Pullet Power" for that extra needed boost.  

Rainy Labor Day

It was a dark and stormy day here on the little farm.  We made the most of it though - we spent a lot of time in the Bunny Barn - cleaning and sexing litters.  We have some very cute kits.  We bred our Silver Fox blue Doe "Dutchess" and another New Zealand Cali cross doe.  We try to always to have at least 2 litters at the same in case there is a need to foster babies.

Dwarf Hotot/Netherland Cross - will stay tiny and so cute!!

Silver Fox Kits - 2 young Bucks

New Zealand Cali Cross

Even though it was raining we moved some chickens around in anticipation of adding to a couple of the breeding flocks. I like to be prepared for opportunity and it did come along later in the day.  We traded a few Production Red laying hens for a young pair of Buff Orpingtons.  So, hopefully we will be hatching chicks from them in the spring.

The Heritage Delawares are liking their new coop and run.  I am hoping to add more pullets to the flock in the spring. They are in need of conservation and are a nice part of American poultry history.

Heritage Delaware Roo and Hens

The Peking ducks of course stayed out all day and played and played.  They were so verbal and having an absolute blast.  We are really glad we added them to our little farm this year.  They have just started to lay but the shortened daylight hours are having an effect - as expected.   Soon enough we will have duck eggs coming out of our ears!  Can't wait to bake with them and also to hatch some duckings as well.  The Pekins are in a temporary run that will be their winter housing until spring.  A new Duck House and small pond are in the works for them.

Would love to hear all about what animals you have or wish you could have - I have a wish list as well  - I want some Pygmy goats for starters.

Pekin Ducks

"Boredom Brick"

As much as I am sure every chicken lover would love to free range their flock it just is not feasible in many instances.  Location, predator issues, neighbors, etc are all factors that might play a role in not being able to free range.  Here in Maine we have long and sometimes harsh winter and chickens stay inside for self preservation.

A contained flock can have it's own set of challenges.  Flock "politics" are more prevalent and boredom sets in and just like "cooped up" kids -the picking and pecking begins.   Free range flocks are able to get their own daily dose of goodness from all that nature has to offer at their own pace.  Bugs, worms, seeds, flowers, weeds -  it is an endless buffet.  Contained flocks do not have that option and need to be compensated accordingly.

There are many commercial products for this very purpose. 

The issue I personally found with many commercial products was it seemed like candy for chickens.  The amount of non-healthy ingredients and preservatives,  that I cannot pronounce,  was staggering.  When reading an ingredient list,  usually the amount of that ingredient is indicative of it's position on the list -so whatever comes first it the main ingredient and so on.  I found that all the vitamins and minerals were low on the list on many options I was looking at.  Another concern for me is the amount of Soybean product involved - Soybean is basically all GMO in the US.  This is one of them many reasons prompting us to mix our own feed.

So here it is: Cackleberry Cottage's "Boredom Brick".  It is full of goodness for overall flock well being helping to fill the gap for those that cannot free range.  We special order whole grains and mill them as needed.  Whole Wheat, Field Peas, Flax Seed, BOSS, Cracked Corn, Rolled Oats, Fresh Farm Eggs and Crushed Shell,  Omega Booster and Poultry Vitamins and Mineral Supplements are all included.  No preservatives.  We make to order in small batches but you can freeze them until you want  to use them.

We would love to hear from you on how you keep your contained flock healthy and entertained! 

Molting Madness Treat

Introducing "Cackleberry Cottage" a new line of healthy and purposeful treats for chickens. Here is the the first of more to come: "Molting Madness"- designed specifically for the molting season.
It is "chook" full of all the goodness needed to promote healthy feather regrowth and replace much needed nutrients, especially Protein, that are used up during the molt. Whole grains are special ordered and milled here as needed. Small batches are made to order so we can keep the freshness alive!!
Ingredients include: Whole Wheat, Corn Meal, Rolled Oats, BOSS, Fresh Farm Eggs, Organic Coconut Oil, Flax Seed, Field Peas and a Poultry Vitamin and Mineral Supplement.
We make them fresh for you - but they can be frozen until you are ready to use them.

Heritage Delaware Hatching Egg

Heritage Delaware

To begin with, what makes a chicken a Heritage Breed ? According to the American Livestock Breed Conservancy (ALBC) it must be defined as follows:  “Heritage Chickens must have the genetic ability to live a long, vigorous life and thrive in the rigors of pasture-based, outdoor production systems. Breeding hens should be productive for 5-7 years and roosters for 3-5 years.”

Heritage Delawares have been on the chicken scene since 1940, developed by one Mr. George Ellis who hailed from Delaware, as a meat production bird for the commercial industry and for a short lived period as the broiler bird of choice.  He started off by crossing a Barred Rock with a NH Red and went from there.  After selective breeding and developing his "silver sports",  he had his finished product and it was recognized by the American Poultry Association Standard of Perfection in 1952 as The Heritage Delaware.

Unfortunately,  for the Delaware,  soon thereafter around the mid 1950’s , the mutant Cornish Cross was  developed to begin the saga of fast food (around the same time that KFC was coming onto the scene fast and furious) and big Box Super Markets where in their infancy but a rapid projection of growth was expected and planned for.  Even though the Heritage Delaware was bred for faster maturation –and still does mature faster than most Heritage breeds - it was not fast enough for the instant gratification society we were destined to become.

Since so many are now looking  to provide healthy options for their families, chicken is many times the first meat choice in the farming venture.  Most start out with the Cornish Cross broiler and for many in turns into a horror show.  So if they are still up for another round they go in search for a different breed.  The Heritage Delaware will fit the bill nicely.

Heritage Delawares are on the ALBC list as “Threatened” which is only one step from “Critical”.  This breed has played a historic role in homesteading and in the commercial chicken market and as more educate themselves on the health risks and overall morality of “factory farming”  - it will once again become a popular choice.

For more information Mother Earth News has a wonderful article on Heritage Delawares.

 http://www.motherearthnews.com/homesteading-and-livestock/delaware-chicken-heritage-poultry.aspx#axzz2dSn5ghPH

I look forward to hearing your thoughts on this rare Heritage Breed.  

How do you "Winterize" the Coop?-

Summer was so fleeting here in Maine,  and I have heard from friends and family,  in many other parts of the country as well.  We had an abnormal amount of rain and humid hot days.  Not many pleasant sunny enjoyable days.  Unfortunately, many lost feathered and furry friends (bunnies do not like the heat either) alike to heat and excess humidity.  We lost a Blue Ameraucana hen that was broody during a 2 week heat spell.  Despite pulling her off the nest several times a day to drink  - alas.....

Now the exact opposite is on the horizon.  Old Man Winter is yawning as  Jack Frost is poking at him to wake up and play.  Winterizing the coop means different things for different people.  There are many different options and methods.  Much depends on what climate one lives in and how harsh or mild winters can be.

I love nothing more than to watch large snow flakes pile up outside the picture window with a hot "cup of joe" in hand.  We recently were part of an event called Poultry Palooza and Carabassett Coffee Company - based right here in Maine - was wonderful and helped sponsor the event.

Winters can be very harsh here in Maine and we lean towards the deep litter method at Clover Run,  however,  is not without its own set of challenges.  I will post separately about the Deep Litter Method later.  For now I would love to hear from you and how you manage the winter months in regards to warmth, water and even feed changes etc.


Let us know your way of surviving the cold months and what climate you are dealing with.

The Molt is Upon Us!! Are you Ready?

As Autumn rolls in and the days start to shorten, so too will the number of eggs your layers produce.  The signal to molt will trigger and feathers will start to fall.  This typically occurs on an annual basis and can take as long as 16 weeks to complete.   Really good productive layers will molt hard and fast and will look pretty sad quickly.  Talk about a bad hair day! 

Although there has been no definitive study to connect the dots between lessened egg production and molting - basic observation and common sense (and of course our Grandparents say so) tell us that it happens that way.  Protein is a main ingredient in egg production as well as in plumage growth (feathers are 85% protein).   So, if protein is being siphoned for feather regrowth, then it stands to reason that a poor hen cannot do both. 

So how can we help our feathered friends and get those eggs back as soon as possible?

Right before molting, feathers will start to dull – that beautiful shine will start to dissipate.  Feathers on the head and neck will fall out first, followed by the back and tail and so forth. 

At this point, adding some high level protein to their diet is key.  One thing I learned from some, older and wiser, is to go get a big bag of cat food (smaller pieces) and mix it into the feed.  Adding fish, mealworms and earthworms are other options.  Alfalfa pellets are another good source of protein or sprouting sesame and/or alfalfa seeds are also a great additive to the molting diet. Sprouting the seeds provides a larger quantity and improves the protein quality.  If you have them to spare, scramble up some eggs and crushed shells and feed them back to the flock.

An issue that can arise during molting season is pecking and picking.  As newly growing feathers emerge (called pinfeathers or blood feathers) they can be very attractive to the beak as they contain a visible supply of blood.  As most flock owners know – red can cause all kinds of crazy in a flock.

Having a can of Blu- Kote at the ready can help prevent attempts of cannibalism from occurring. (Blu- Kote is an essential part of a poultry first aid kit.)  As the feather matures the blood supply ceases.  That is why broken feathers do not grow back until the next molting season.

So, be sure to stock up on a few protein additives and be ready for the upcoming molting season.  This will help get egg production back in action and your flock “fully feathered” before temperatures drop.

This post was shared on the Homestead Hop!
http://www.modernhomesteaders.net/homesteaders-blog-hop-8/

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We are not Veterinarians  - we are sharing information that we have learned from those we feel are qualified as experts and what works for us.  We strongly suggest that everyone do their own research and decide what will work best for them.