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Archive for the ‘Urban Farming’ Category

HOMEGROWN Life: What the Fodder?! The Latest in Cheap and Easy Livestock Feed

Tuesday, March 15th, 2016

 

HOMEGROWN-LIFE-LT-GREEN

Have you seen the latest big craze in animal feed? Livestock fodder from grain seed takes only about a week to grow and increases your feed by up to six times in weight. (So far, I’ve seen five but I hear six is possible.) It’s highly nutritious and provides 20 percent protein by dry weight. You can feed it to poultry, rabbits, ruminants, horses—just about any grass-loving livestock around.

When my friend Brande first told me about it, I wasn’t so sure. I had heard great things about it but had only seen these huge, incredibly expensive setups for large livestock operations. I hadn’t even thought it was possible to do fodder without one of those setups.

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Gathering round.

What in the hell was I thinking? Nowadays everything can be done DIY, so why not fodder? It would just require a bit more labor on my part.

There are really only three things you absolutely have to have: seed, water, and planting trays with drainage holes. There’s no need for soil or fertilizer. Because we have a mild climate, I’m just growing mine outside on a table. The best seed to use is barley, as it has the highest nutrition and protein of all the grain seeds. I can get an 80-pound bag of barley for just over $18. You can try to find hulled barley, but unhulled seems to work fine. When watering, I recapture the drainage water to reuse.

cleaned-barley-hulls-intact

Cleaned barley with hulls intact (unhulled).

Before you start making your fodder, you need to soak the barley for six to eight hours in water. This degrades germination inhibitors in the seeds (also why you should soak peas and legumes before planting). You only want to put about half an inch of barley in your tray. It really does swell up, and I found that, with 3 pounds of barley, the tray was busting at the walls. You want to cover the barley with enough water so that it remains covered when it expands.

Soaking barley in a bucket.

Soaking barley in a bucket.

Once your barley is done soaking, pour the seed and water into your tray and rinse the seed. To help encourage germination, cover your tray so that it remains dark. I just use a burlap sack. The photo above shows the barley one day after soaking. Small root tips are beginning to show up at the ends of the seed.

Day 1: Just starting to germinate.

Day 1: Just starting to germinate.

Water your seed two to three times a day. You want to keep it from drying out too much. By the second day after soaking, you’ll start to see more of the roots.

Day 2: At this point, you’ll begin to see the seeds expand in size.

Day 2: At this point, you’ll begin to see the seeds expand in size.

The third day after soaking, small bits of green will poke their heads out of the layer of seeds and roots. This green stuff will soon be growing so fast you can almost see it lengthen. At this point, you’ll want to uncover your fodder to help the grass blades develop chlorophyll and energy.

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Day 3: Time to uncover the seed so that it gets light.

On the fourth day after soaking, you’ll see the beginning of a nice little green carpet. It’s not much yet, but the following day you’ll be amazed.

Day 4: A nice green layer is beginning to form.

Day 4: A nice green layer is beginning to form.

Day 5, and it’s starting to look like turf. Keep watering at least twice a day.

Day 5: Day 5, and it’s starting to look like turf. Keep watering at least twice a day.

Day 5: Once it reaches this point, it grows quickly.

By day 6, you’re almost ready to feed it. Supposedly this is when the grass’s nutrition begins to peak.

Day 6: From day 6 to day 7, the fodder is at its most nutritious.

Day 6: From day 6 to day 7, the fodder is at its most nutritious.

On day 7, it’s time to feed your animals. You can see the awesome layers of roots, seed, and grass in the photo below. Poultry and ruminants will consume all of these parts. Rabbits generally only like the greens.

Roots, seed, and leaf in one tidy package.

Roots, seed, and leaf in one tidy package.

I started with 3 pounds of seed and produced nearly 15 pounds of fodder. It took my hens a couple of days to eat one tray’s worth. If you start a new tray every day or every couple of days, you’ll have a constant supply of fodder to feed your brood.

HOMEGROWN Life blog: Rachel, of Dog Island Farm

My friends in college used to call me a Renaissance woman. I was always doing something crafty, creative, or utilitarian. I still am. My focus these days, instead of arts and crafts, has been farming as much of my urban quarter-acre as humanly possible. Along with my husband, I run Dog Island Farm, in the SF Bay Area. We raise chickens, goats, rabbits, dogs, cats, and a kid. We’re always keeping busy. If I’m not out in the yard, I’m in the kitchen making something from scratch. Homemade always tastes better!

ALL PHOTOS: COURTESY OF RACHEL

HOMEGROWN Life: How to Cook the Best Thanksgiving Turkey You’ll Ever Eat

Tuesday, November 10th, 2015

 

HOMEGROWN-LIFE-LT-GREENIt’s November, and we all know what that means: The holidays will be here any day now! Last year we followed the Thanksgiving turkey recipe below with our own homegrown bird, and we’ll do it again this year because it’s that good: super moist, flavorful, and sure to please your guests. It takes some preparation, but in the end, it’s more than worth the effort!

turkey

This recipe will work for a 16- to 25-pound turkey. Make sure the bird is completely thawed the day before you plan to cook it, because brining it requires at least 12 hours. It’s even better if you can brine it longer. We’re doing ours a full 48 hours.

INGREDIENTS

FOR THE BRINE:
» 1 gallon unsweetened apple juice
» 6 to 8 thin slices of fresh ginger
» 2 Tbsp peppercorns
» 2 Tbsp allspice berries
» 2 Tbsp whole cloves
» 2 bay leaves
» 3/4 cup salt
» 3/4 cup granulated sugar

Combine the apple juice, ginger, and spices in a large sauce pan. Stir in the salt and sugar. Bring to a boil for 3 minutes then allow to cool completely. We’ve designated a large water cooler, similar to the one pictured at left, for brining our bird.

Unwrap the thawed turkey, remove the giblets, and place the bird in the cooler, neck end down. Pour your cooled brining liquid over the bird. Add water until the bird is completely submerged then add a bunch of ice on top to keep cool. Put the lid on the cooler and leave it undisturbed for at least 12 and up to 48 hours. (Just make sure it’s staying cold.)

FOR ROASTING:
» olive oil
» 2 Tbsp chopped fresh rosemary
»  2 Tbsp chopped fresh thyme
» 2 Tbsp chopped fresh oregano
» 1/4 lb butter (1 stick), cut into pats
» 2 cups chicken broth

1. Preheat the oven to 350F. Remove the bird from the brine, letting the brine drain out of the cavity. Don’t rinse the bird.

2. Coat a roasting pan with olive oil and place the bird in it, breast-side up.

3. Using your hands, separate the bird’s skin from the breast and legs. Rub the chopped herbs into the meat.

4. Place the pats of butter under the skin in various locations, including on the legs. Pour the chicken broth over the bird.

5. Cover the bird with the pan lid or foil and put the pan in the oven.

6. Roast for two hours, basting every hour. Then remove the foil and allow the bird to brown, basting every 20 minutes.

7. Continue to roast the bird until the interior temperature reaches 165F. This can take an additional 1 to 2 hours, depending on whether the bird is stuffed. When taking the temperature, make sure the thermometer is through the thickest part of the breast and not touching bone.

You’ll end up with an incredibly moist, flavorful, and tender bird. Happy Thanksgiving!

Rachel-Dog-Island-FarmMy friends in college used to call me a Renaissance woman. I was always doing something crafty, creative, or utilitarian. I still am. Instead of arts and crafts, my focus these days has been farming as much of my urban quarter-acre as humanly possible. Along with my husband, I run Dog Island Farm, in the San Francisco Bay Area. We raise chickens, goats, rabbits, dogs, cats, and a kid. We’re always keeping busy. If I’m not out in the yard, I’m in the kitchen making something from scratch. Homemade always tastes better!

HOMEGROWN Life: Buyer Beware! Don’t Plant Those Seedlings Just Yet

Wednesday, March 11th, 2015

 

HOMEGROWN-LIFE-LT-GREENThis morning I saw tomato and pepper plants for sale. I also saw frost on the ground at my house. What do peppers and tomatoes hate? You guessed it. Frost.

So why in the world would a nursery be trying to sell frost-sensitive seedlings while there’s still frost outside? Come on now! We live in a capitalist society. We all know the answer to that one. The nursery doesn’t care if your tomato plants fail. They want to get a jump on selling the most popular vegetables around.

Don’t be fooled. Just because a nursery is selling it does not mean it’s time to put it in the ground! Even some of the best nurseries can make you fall victim to buying before it’s time: Spring is here! Seed catalogs are out! It’s time to plant!!!

Hold on a second. What’s your last average frost date? Not yet? Then don’t buy those frost-sensitive plants. Actually, I wouldn’t even buy them within three weeks of the average frost date. Remember, it’s an average, so some years it will be later. Our last average frost date is supposed to be sometime in February, but I’m not buying it. As I said, we had frost last night, and last year we had frost as late as mid-April. Let’s just say I learned the hard way not to plant before mid-April.

Now, you can very well plant tomatoes and peppers early if you have season extenders, but mid-March still seems excessively early to use even those. Tomatoes and peppers aren’t just delicate around frost; they LIVE for heat and prefer nights above 55F. Planting them too early can stunt them or, at best, knock them back so they don’t get a good start.

Nurseries do a disservice to gardeners by selling veggies before plants can safely go in the ground. Nothing discourages a beginning gardener like a dead plant.

MORE HOMEGROWN HELP

Rachel-Dog-Island-FarmRachel’s friends in college used to call her a Renaissance woman. She was always doing something crafty, creative, or utilitarian. She still is. Instead of crafts, her focus these days has been farming as much of her urban quarter-acre as humanly possible. Along with her husband, she runs Dog Island Farm, in the San Francisco Bay Area. They raise chickens, goats, rabbits, dogs, cats, and a kid. They’re always keeping busy. If Rachel isn’t out in the yard, she’s in the kitchen making something from scratch. Homemade always tastes better!

PHOTOS: RACHEL