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Using Crushed Egg Shells as a Calcium Supplement

Wednesday, June 22, 2016
posted by jenn

Egg Shells

Like any good homesteader I am frugal beyond belief, always looking for ways to cut costs, reuse and repurpose. As the cost of chicken feed and supplements continue to go up I began looking for ways to offset that expense.

Of course, kitchen scrapes, spent veggies from the garden and free ranging for bugs and treats are still the main stays in supplementing feed, but what about other supplements, particularly calcium?

Hens need an ample supply of calcium for good health, and because without it their shells are thin and fragile, sometimes breaking when you collect or store eggs.

What I didn’t realize, before my research, was the wide and varying opinions of where to get calcium for your hens. Some people think only commercially available calcium in the form of oyster shells or limestone from a feed store should be used, but those can be pricey. My frugal farm girl brain wanted something cheaper and more sustainable. I didn’t have far to look for a solution as it turned out. In fact, I didn’t have to look any farther than my chicken coop.

 

 What?? Where did you find calcium in your chicken coop, you ask?

 

Right inside of each nest box, that’s where!

Yep, you got it. Egg shells are high, really high, in calcium and make the perfect renewable source of a supplement your hens need for good health and firm egg shells.

In reality, farmers and homesteaders were feeding egg shells back to their flocks hundreds of years before commercial products ever hit the market.

Many commercial lay rations contain a suitable amount of calcium, but why not let your girls have a free choice of extra calcium whenever they want it? It just makes good sense to feed your hard working girls a little bit extra.

 

 BUT—how do you feed egg shells so they don’t make my hens sick?

 

Logical question.

Here are a few tips on how I clean and reuse my egg shells.

  • Each time I use eggs I rinse and store them in container. As it becomes full I just smash down the shells to make room for more.
  • When my container is full, I spread the crushed shells on a cookie sheet and bake in the oven at 350 for about 10-12 minutes. This will make the shells brittle, dry out the inner membrane and kill any bacteria. (I’m not so worried about bacteria when using my own eggs; the hens are use to their own germs. But, store bought eggs will have bacterial strains that your hens are not use to, and that could cause illness.)
  • Once the shells have cooled a bit, crush away. You can use a potato masher, put them in a plastic bag and roll with a rolling pin, or just smash them with a wooden spoon, which is how I do it. Some people use a blender or a food processor to get a finer texture, but I’m too lazy to drag those appliances out of the cabinet.
  • The goal is to smash the shells small enough that they are unrecognizable to the hens.
  • To feed them either mix with their normal rations or offer them “free-choice” in a separate feeder. I use a large rabbit feeder and feed them separately. The hens are perfectly capable of deciding when they need a calcium boost and how much.

 

I know what you’re thinking.

 

Won’t feeding eggshells entice my hens to eat eggs?

 

It might, but not very likely. I’ve never had a problem. In fact, I’ve had more egg eaters when I didn’t feed egg shells, probably because the girls were craving calcium and the eggs were the closest source. But, every flock is different. There’s always one rouge hen that goes crazy and pecks at anything and everything. Once she gets a taste of egg she may become an egg eater, but that’s a whole different problem that I wrote about in “Hens Eating Their Eggs? There is a Reason”.

There you have it…a free source of renewable, calcium rich supplement that will keep your girls happy and you in eggs that you won’t poke a finger through. What more could a farm girl ask for?

What to do When a Hen is Egg Bound?

Wednesday, May 2, 2018
posted by jenn

 

I came home the other night to find one of my hens dead.  She had hidden herself in the corner of the coop, near the feed bin. 

 

It was sad, because I love watching my girls cluck and scratch around the yard, and I will miss the eggs, but losing livestock on a homestead is not uncommon, it’s part of the farm life.  That doesn’t mean it’s easy or something we get use to.  A farmer NEVER likes to lose livestock because it’s lost income or food.  But, aside from the financial considerations, farmers are the most animal loving people you will ever meet.  They will go out of their way to protect and care for their animals.  So, if we lose one, we take it personally.

Livestock loses are, however, something we must accept as part of living this life.  Illness, disease, predators, even accidents are a fact of life on a homestead.  We do our best to prevent such events, but sometimes life is beyond our control.

 

Ok…I’m gonna say something you may think is completely horrible, but completely true…livestock are not pets.

 

There…I said it.

 

Sure we can get attached to a friendly milk cow, a playful goat or a wonderfully productive breeding ewe, but at the end of the day a vet bill may add up to more than the animal is worth, in terms of monetary value.  The emotional value is a different matter altogether.

Trust me, after decades of raising livestock I have lost my fair share of animals—sometimes to illness, sometimes to lambing difficulties, sometimes to predators, and sometimes in horrific circumstances, like a dog attack.

 

Raising livestock is certainly NOT for the faint of heart!

 

After checking the hen over, I determined she died because she was egg bound, which is the inability of a hen to fully expel an egg.  Basically, the egg got stuck in the oviduct.

 

Causes of egg bound:

 

  • A lack of calcium or other nutrients needed for good health
  • An overweight hen
  • A young hen
  • An unusually large egg
  • A misshapen egg

 

What was really puzzling is that my hens are fed a balanced layer mash with added calcium, they have free range of the garden, so they get plenty of exercise and are not overweight, and they are not young.  So, most of the causes of egg bound were not present.

Hens also usually show signs of being egg bound, which she did not, at least not that I saw the day or so before she passed.

 

Signs a hen is egg bound:

 

  • She lays around looking sick, lethargic, fluffing herself
  • She has a decreased appetite and isn’t drinking much
  • If she is walking, she walks like a penguin, stopping and trying to squat
  • She may appear to be straining, like she’s trying to expel something, which she is
  • She may pump her tail up and down, trying to expel the egg
  • She may also be panting

 

What can you do if your hen is egg bound?

 

There are a few things you can do to help the hen release the egg, once you’ve determined she really is egg bound.  The above signs can be an indicator of several other conditions, so you’ll have to be sure.

First, wash your hands in warm soapy water and apply a lubricant, like vegetable oil.  Very gently insert a finger into the vent, pushing straight back an inch or two.  You should be able to feel the egg.  If you don’t, she’s not egg bound.

If you do feel an egg, prepare a shallow tub or wash pan with warm water and Epsom salts at a ratio of 1-gallon water to 1-cup salts.  The water should be deep enough so that the hen’s belly is submerged about 3 to 4 inches.

Gently put her into the water bath and let her relax there for 15 to 20-minutes.  The moist heat will help her relax so she can pass the egg.  After 20-minutes remove her from the water and gently towel her off.  Apply some of the vegetable oil around and just inside her vent, then set her in a warm, dim, quiet place where she can rest.  A dog crate works great for this because you can keep an eye on her.

Once you get her settled in, give her 1cc of calcium and some Nutri-Drench (according to package directions), then leave her alone to pass the egg.  This may take a bit of time, so be patient.  Be especially gentle during the entire process because the hen will be uncomfortable.

 

Despite your best efforts, though, she may not expel the egg, at which point you can seek a vet’s advice.

 

So—here’s my second horrible statement.

 

Does a hen warrant the expense of a vet?

 

For me personally, the answer is no.

 

There, I said it, again.

 

This particular hen was 3 years old. She was at the end of her productive life, and for the cost of a visit to the vet’s office, I could buy a whole new flock.  So, no, if I had discovered her in time, and was not able to help her expel the egg I would not have sought vet services.  It’s part of the life I’ve signed up for–the good and the bad.

 

What can you do to prevent a hen from becoming egg bound?

 

  • Feed a high quality layer mix
  • Provide oyster shells or crushed egg shells free choice
  • Limit treats
  • Make sure hens have room to roam for exercise

 

 

 

Hens eating their eggs? There is a reason.

Monday, July 29, 2013
posted by jenn

Egg Eaters

One of the worst habits a hen can develop is eating eggs, whether your flock is for egg sales or just supplying your family. And, when she gets the taste of eggs it’s hard to stop her without persistence. But, don’t panic because it’s not always necessary to cull the offending egg eater.

Egg eating usually starts by accident, when a hen steps on or accidently cracks an egg. She pokes around, tasting something yummy inside and then goes hog wild breaking and eating eggs as soon as they’re laid. Many times the whole flock joins in the feast, leaving few whole eggs for family or farm.

The reasons behind eating eggs:

  • Not Enough Calcium. When hens don’t get enough calcium their shells are not strong enough to withstand everyday life in the coop. Even minor bumps or knocks can cause an egg to crack. Commercial poultry feed don’t always give your girls enough of the mineral to produce a strong shell. Supplementing with crushed oyster shells or ground egg shells can help increase the calcium level. That’s right! Eggshells for the egg eater. But, make sure they are crushed or chopped fine so the hens won’t make the connection.
  • Shallow Bedding. To give hens and eggs a good soft place to land make sure there is about 2” to 3” of bedding material, like shavings or straw, in each nesting box. Less bedding means hens are laying eggs on a hard surface, which can cause cracking. I have used both for years and prefer straw in the warmer months because it doesn’t pack down as much. But, in the winter I use a layer of shavings with straw on top, giving the girls added warmth in each box. Be sure to save or compost when you clean your boxes. All that dry matter and manure makes great compost material or side dressing for nitrogen loving plants.
  • Not Enough Nesting Boxes. Your coop should have one nesting box for every four or five hens. They won’t hang a shingle out claiming a specific box as their own and you may find that they use a few of the same boxes, but more boxes gives them room spread out and can cut down on the skirmishes.
  • Broody Hens.  When a hen is broody or setting eggs she will stand her ground, trying to keep other hens off the nest. These tussles can cause broken eggs.
  • Egg Collecting Times. Leaving eggs in the nest long after they are laid is an invitation to an egg eater. Eggs should be collected shortly after they are laid, if possible. This has always been a challenge on our farm because by the time hens lay we are off at work or school, leaving collecting until evening.
  • Protein Deficient.  Chickens require a high percentage of protein in their diet either from feed or other sources, and the lack of it can cause hens to crave eggs. So…give them what they want! Strange I know, but one source of protein can be eggs. That’s right, eggs. Adding a bit of scrambled eggs to their feed can help fill the protein gap.
  • Lack of Privacy.  Or, in this case “out of sight, out of mind”. If hens can’t see the eggs they are less likely to explore the nest. Draping the front of the nesting boxes can help.

A few other reasons hens will eat eggs is boredom and a lack of things to do. Give your hens a place to roost outside where they can watch the world, piles of leaves to scratch in provide hours of amusement, and hanging treats in a tree to occupy them.

Playing tricks on your hens can also help stop existing egg eaters.

Replace eggs with “fake” eggs like plastic, wood or ceramic, golf balls, or ping pong balls; anything small and round. When your hens go to peck these “eggs” they won’t break, nor will they find anything tasty inside.

Blow out a real chicken egg and refill it with something that won’t taste good like mustard or hot sauce. They’ll get the message that eggs are not good.

Hang curtains in front of nesting boxes to block the egg eater’s view. If they can’t see the eggs they won’t eat the eggs.

 

With a little creativity and trickery you can work your hens out of eating eggs instead of culling them.

 

7 Steps to Improve Garden Soil Through the Winter Months

Tuesday, September 13, 2016
posted by jenn

earthworms

Last fall I was about to pull my hair out!!!

 

Seriously.

 

Have you ever had a conversation with someone…the same conversation you’ve had with them for years? Well, that was me this past summer, and I’m still recovering.

 

For the umpteen millionth time my mom asked me what is wrong with her garden. And—for the umpteen millionth time I have responded…STOP ADDING SAND AND GYPSUM!!!

 

Mom thinks that if a little is good a whole lot more is better.

 

Let me explain…

 

Years ago someone, somewhere convinced my mom that adding sand and gypsum to her soil would help break up the clay and make the soil more plant friendly. But, somehow I don’t think they meant she should make those additions every year for 50 years.

 

Yep…you got it. For the past 50 years my mom has been dumping buckets of sand and bags of gypsum onto her garden beds. Rather than creating the dark rich workable soil that is deep with organic material and teaming with life all she has managed to do is make CEMENT!

 

Ya know what grows in cement?  Not much of anything.

 

This is a conversation we’ve had every year since I became an avid gardener and suburban homesteader. Every year I tell her how to improve her soil, and every year she tells me I have no idea what she deals with because my soil is so wonderful.

 

Well…I have a news flash…my soil wasn’t always wonderful. Great soil is created more often than it just exists. Soil can be good, but great soil is constant work and somewhat of an art form, albeit not fine art.

I think I’ve made a breakthrough, though. Mom has finally decided to take my advice on how to improve her soil so she can finally have the garden she has always wanted.

 

So how does one go from dead and barren soil to dark, rich, friable soil that plants actually want to live and thrive in? One step at a time, that’s how.

 

7 Steps to Improve Your Garden Soil During the Winter Months

 

Grass Clipping & Yard Trimmings:

If you still have a lawn to mow, layer the clippings in the garden instead of dumping them in the yard waste barrel. Alternate with trimmings from flowering plants, vegetables, and non-woody shrubs. Any soft plant material can be laid right on ground, like our forefathers use to do.

 

Pile on the Manure:

Manure is one thing most farms have in abundance. I consider my chicken, rabbit and sheep manure to be “gold” for my garden. Although chicken manure can be a bit “hot” to spread directly on plants, it is perfect for building up your soil before the planting begins. Cow manure is a great all-round addition, but may be hard to find in suburban areas. Check with local 4-H Clubs or FFA programs for possible sources. Horse is usually very plentiful, but it can contain more salt from the urine than is good for your garden. Apply it sparingly or mix with other less “salty” manures from sheep or goats. I’ve had success finding large qualities of cow and horse manure on CraigsList, but a word of caution here…you may get weed or grain seeds in the bargin, so be sure to mulch heavily so the heat of decomposition will kill them.

 

Add Mulch:

I’m a hug fan of mulch as the primary source to build up your soil. Straw, hay, shavings and shredded plants help retain moisture, suffocate weeds, and when it breaks down it makes the perfect breeding ground for an army of beneficial garden worms. Some mulching materials can be purchased from local feed stores or garden amendment companies. Lay your mulch about 4-inches deep.

 

Compost:

If you don’t already have a compost pile, it’s time to start one. It’s the best way to turn kitchen scrapes, coffee grounds, egg shells, weeds, trimmings and manure into a nutrient rich soil additive. When building your compost pile think green and brown, fresh and dried. To set up a compost bin quickly, fasten 3 wooden pallets together and then hinge the 4th for s gate. Nothing fancy is needed.

 

Natural Amendments:

Inferior garden soil will benefit from a sprinkling of natural amendments like bone or blood meal, worm castings, wood ash (I fill a small trashcan full when I clean out the fireplace), fish emulsion, or Epsom salts.

 

Add Earthworms:

Earthworms are nature’s eager tillers. As they move through the soil they create air pockets, allowing air, nutrients and water to penetrate dead soil. They chew up decomposing matter and shed castings that help improve the soil’s body.

 

Plant a Winter Cover Crop:

Cover crops are a great way to build up soil and break down hard soils while infusing it with nutrients, improving aeration, killing weeds and weed seeds, and improving water retention.  Deep rooted crops like ryegrass are especially good because they’re deep root systems help break up and aerate the soil. Once you’ve built up your soil you can plant nitrogen fixing cover crops, like clover, to improve the nitrogen level of your soil.

 

When mom made the decision to seriously improve her garden soil we had a lot of work to do. Here are the steps we took beginning in fall and extending into the next growing season.

 

Season One:  Layering the Garden 

  • Remove all plants and weeds.
  • Lightly till soil.
  • Add natural amendments, sparingly.
  • Layer on manure.
  • Top with mulch.
  • Pile on compost.
  • Plant ryegrass cover crop.
  • Drench with manure tea.
  • Winter over.

 

Season Two:  Building the Soil 

  • Deeply till the garden to incorporate all the organic matter from season one.
  • Test soil and add needed natural amendments.
  • Add earthworms to help speed decomposition and aerate soil.
  • Layer on manure, mulch and compost.
  • Plant nitrogen fixing cover crop.
  • Water generously with manure tea.

 

Now, here it is…the following fall and my mom’s garden is ready to plant with fall vegetables, bulbs, perennial herbs and flowers.

Homemade Chicken Treats

Sunday, March 8, 2015
posted by jenn

 

Chicken TreatWinter can be tough on chickens. Keeping them warm, having enough “unfrozen” water available and getting them enough energy to keep them healthy during the long winter months. This winter, especially, has been hard on livestock and humans alike. The endless freezing temps and unceasing snow fall has made everyone feel like Spring will never come.

Harsh winters also mean that chickens are not able to scratch about—their favorite past time—for bugs, weeds and spent produce. Boredom can set in and so can the fighting and cannibalism that goes along with spending long days cooped up in, well, coops.

One way to fend off the torment of winter is to give your chickens a supply of good treats. Not just scratch or the occasional green tops, if you can get them in some parts of the country, but a wholesome combination of nutrients and energy boosters.

Homemade chicken treats are a cheap and easy way to give your girls what they are craving. The combination of grains for nutrition, molasses for energy, lard or tallow and egg shells in a great mixture that will help them keep warm while their bodies digest, give them energy and keep them occupied and entertained as they scratch and eat the treat blocks.

To make your own chicken treats try this easy recipe below.

2 cups Scratch

1 cup Old fashioned oat meal

1 cup Cornmeal

¾ cup Wheat germ

½ cup Dried fruit, chopped

½ cup Crushed egg shells

4 Eggs, beaten, plus the shells, crushed

¾ cup Blackstrap molasses

½ cup Coconut oil, Tallow or Lard (liquefied)

Preheat oven to 325. Mix all dry ingredients together then add all the wet ingredients and mix well. Pat into pie dishes. The block should be about 2 inches thick. Recycled pie plates work great for this. If you want to hang your block use a chopstick or straw to make a hole about an inch from the edge. Bake for 30 minutes then cool completely. Run a knife around the edge, tip the pie plate over and let the block fall out. Thread twine through the hole, tie a knot and hang where the girls can reach it.

If you have a smaller flock 6-inch pie tins can be used and the extra treat blocks can be frozen until needed, just thaw completely before hanging out for the chickens.

For a fun alternative use cookie cutters to make decorative shapes. Poke two holes in each cookie, thread twine through the holes to make a garland and hang it in the coop or outside on sunny days.

 

Chicken garland

 

 

 

Making Your Own Worm Bin

Tuesday, August 23, 2011
posted by Jenn

Earth worms are an essential part of good gardening. At least in my mind they are. They are eating machines, transforming kitchen and garden scraps into nutrient rich soil and castings, while churning up the soil, aerating it and improving its tilth.

Raising your own earth worms is easy and inexpensive, if you use materials you already have on hand. Or, you can buy a worm bin system from a garden center or by mail. But, no matter how you come to raising earth worms you’ll never regret the initial work or cost and your garden will benefit greatly from the improved soil.

I was lucky – the previous owners of my farm left a multi-tiered worm bin when they moved out. It sits in the shade near the barn with easy access to the garden and rabbit hutches, and is used all year round. The soil produced is a great addition to our raised beds, as long as I can keep the chickens from eating the worms. But, that’s another story.

To build your own worm bin all you need is a container, either a wooden box, plastic storage bin or 5-gallon bucket. Any type of container should be about 18 to 20-inches deep, but no more than 24-inches deep.

Ventilation of the bin is very important, so which ever type of container you choose drill a few dozen ¼-inch holes in the top and 1/8-inch holes in the bottom and on the sides so the water can drain out. If you purchase a worm bin system they will have a mesh looking bottom for ventilation.

My Ultimate Guide to a Frugal Pantry & Healthy Eating

Monday, May 28, 2018
posted by jenn

 

Grab a drink and a chair, folks.  This is gonna be a long one.

 

In the world today, monthly payments on a vehicle (or two) are at the top of the list of family expenses.  Second to that is the cost of groceries.   Whenever I get together with friends or family or for a potluck somehow the conversation always circles around to the cost of food and “how can I save on groceries?!”  It’s a darn good question too because unlike other budget items we can cut back on or eliminate (think clothing, take-out, fancy coffees or cable), food is a necessity.   Although it is true that food IS a necessity, it is also true that expensive food is NOT.  I fashion my menus and my shopping around my favorite Paul Fussell saying:  “I can feed better at home”.

Over the years I have updated, changed and turned on its head the ways in which I save on groceries, prepare meals and basically treat the subject of food.  I’m going to outline the most complete, scrumptious rundown of our frugal pantry, food and meals that I can manage.  You’ll find many more posts in my “In the Kitchen” & “Frugal Living” sections of the blog and I encourage you to peruse those posts and the recipes, because it will show just how well we eat without spending a fortune on food.  I also encourage you to look through the recipes because I won’t be posting any here, as this post is more about how I save money on food.

 

With that said…here we go.

 

First and foremost, when talking about food and food budgeting you have to do two things right away in order to have any success.

  • Jettison the Excuses.
  • Identify your Boundaries.

Excuses:   You know what I’m talking about, I know you do.   That little voice in your head rationalizing why you NEED eight different flavors of coffee creamer or why you have to keep an array of “treats” in the house because if you don’t there will be mutiny.   If you want to get a handle on your food budget, doing away with the excuses is a must or you won’t be successful.  Instead of lamenting what you think will be lost, start building a mindset of gratitude and anticipation over really looking at how you can eat better and spend less. Remember:  frugality IS NOT deprivation.

Some of the excuses I hear when I talk about frugal eating:

  • You don’t know what it’s like shopping and cooking for a large family! (Oh yes I do!  I come from a family of 5).
  • I’m a one person house and it’s hard to cook for one person! (News flash…I’m single too!)
  • I eat vegetarian (or vegan) and those foods are really expensive!
  • I can’t go a meal without meat, and meat is expensive!
  • All the recipes are complicated and I hate to cook!
  • I love trying new recipes so I’m always buying special ingredients! (Yay, I get this one, trust me.  I’m a foodie, too)

No joke…these are common excuses I hear ALL.  THE.  TIME.  While the differences might be funny it also shows just how hard people hold onto their beliefs rather than be willing to change their thinking, like it is possible to be frugal and eat well at the same time.  In a word…YES!

I do realize that every person’s situation is different and that my household of two (now one) is not the same as, say, my mom’s situation of raising three kids, or my friends who have 5 to 7 kids.  Obviously, I spend less on groceries than a larger family, but let’s not use comparison as an excuse.  Try to glean information that can be useful to you, finding ways to reduce the amount of money you spend on food.  So, identify your boundaries and preferences for food (mine are: lots of fresh, whole foods, vegetables and fruits) and embrace them, leaving the excuses on the sidelines.

As with other aspects of your life, make food choices that matter to you, but remember…not everything can be a priority.  Remember also, the general category of “food” is not a viable priority.  Be specific about what you value and write it down.

 

Where to Shop

 

Where you shop will have a big impact on your food costs.  Constantly shopping at the same store because it’s “on the way home” or “it’s where I’ve always shopped” could be biting into your food budget if you don’t know for sure that you’re getting the best prices.  Comparing prices from store to store will let you know which has the lowest prices.  One caveat here:  I’m not advocating that you run all over the county to buy a few lesser priced items miles from home.  That’s not frugal!  What I am advocating is doing your due diligence.  If you need to stock up on rice or peanut butter you won’t know which store is cheaper unless you compare prices!

Here’s what I did:  early in my frugal path, I made a list of the most commonly used foods in my kitchen and priced them out at the stores in my area—a restaurant supply store that is open to the public, a big box store where I buy my gas, the chain stores and an ethnic market.

Once you have this information you can shop at the store that has the lowest prices on most of the items you need, or you can shop at several stores if they are not out of the way.  I primarily shop at one store because their prices on produce is consistently lower than any other store, but I usually don’t buy staples, frozen or bakery items there because I can get better prices at the chain stores.  Weekly grocery store circulars can be a big help here, if you get them.

(I can remember combing through those circulars with my mom as she planned the weekly menus based on what was on sale that week.  I bet you have a similar story.)

It may sound time consuming to shop at multiple stores, but if you go armed with your list and stick to only the items you need rather than roaming all over the store it’s not that bad.  I’ve created a routine over the years where I do my grocery shopping and errands on Saturday morning.  The tricky part is mapping out my journey so perishable items are not sitting in the car for too long.  Fortunately, all the stores I shop at are within a few miles of the gas station where I fill up my tank every Saturday morning.  Although I’m not a big on-line shopper for regularly purchased foods, I do compare on-line prices when buying bulk non-perishable items like seasonings, grains and nuts.

 

Let’s Talk Ethnic Markets

 

 

I’m letting the cat outta the bag here.  The store I shop at most often is actually an ethnic market that caters to the Hispanic and Indian populations in our area.  Why? You may ask.  Because they have a great produce section where I can buy reasonably sized produce, not huge specimens, and they consistently have the lowest prices than any other store in my area.  I routinely buy items to fill in when the garden is young, or the crop is low.  Imagine buying carrots or onions for 25-cents a pound, or potatoes for 50-cents a pound.  They also have rocking specials on meat.  Several times a year they have chicken quarters for 39-cents a pound, with a 20-pound maximum.  Where else can you buy 20-pounds of chicken for $7.80?  If you do know of another source I’m all ears!

 

Be Cautious with Coupons

 

I’ve had a serious love hate relationship with coupons over the years.  On the one hand they are great if the coupon is for something you would buy anyway, but more times than not they entice consumers into buying something they hadn’t planned on, or may not even eat, which puts a dent in your food budget and wastes food.  My advice…if you don’t have the control to say NO to a seemingly great deal, don’t use them!

Even though I have used coupons over the years, with great savings, I have to watch myself to make sure I’m not falling victim to the marketing ploy.  You’re not saving money if you’re buying something you don’t need!  Secondly, and more importantly, coupons are usually for brand name, pre-packed or pre-made foods that are much more expensive than their homemade counterparts.  My philosophy has always been to shop the outer isles, which is where the “whole foods” are.

 

When & How to Shop

 

Old habits die hard, I get that.  But, when you shop and how you shop will have a positive or negative impact on your overall food budget and your ability to save on food expenses.

Don’t shop when you’re rushed for time.  As a busy single mom I completely understand the luxury of “extra time”, it doesn’t seem to exist, but do the best you can.  Shopping when you are rushed lessens the time you take to really think about what you’re purchasing and what you’re spending on certain items.  Calculating costs seems to also go out the window when you’re rushed.  You tend to just grab and go, not putting much thought into what goes into the shopping cart.  To get a handle on your food expenses you have to slow down and shop with purpose.  Shop in the evening without the kids or shop when the kids are busy with afterschool activities.  Be creative and find what works in your situation.  When Brianne was at home I would shop on the days she was with her dad.  Now that she’s out of the house, Saturday morning seems to work best.  I don’t shop during the week because I hate running errands after a long day at the office.

It wasn’t always a burden shopping with Brianne.  If I did have her along, we would play divide and conquer.  I would give her a few specific items with a particular price point to pick out on her own.  Example:  variety of apples or type of cheese…her choice.  This gets older kids into the habit of looking at what they buy, what the price is, and if there is a cheaper option.

Always shop with a list and stick to it!  Make your list at home before stepping foot inside the grocery store.  If you’ve taken the time to look over the fridge and pantry you’ll know what you need and what you don’t, so you’re not buying something you already have, while leaving out something you actually need.  This is a great time to ask if there are any specific requests other people in the house might have.

Don’t shop hungry!  This is not revolutionary, I know.  But, it really does make a difference to your food budget bottom line because a rumbling tummy can be a huge distraction as you pay more attention to what you can grab and eat in the store rather than the best price on cuts of meat.  The best time to shop is after you’ve eaten (hence my Saturday morning shopping routine).  If that isn’t possible, at least take along a snack and nibble in the car on your way.  That way those easy open, filling, processed food items won’t be calling your name.

 

What to Buy

 

 

This area will be based a lot on food preferences, dietary considerations, medication restrictions and priorities.  In essence, every person’s choices will be different.

There is a general guideline that I adhere to that should work for your particular situation:  shop the outer isles.  The perimeter of a grocery store is where you will find the majority of whole, fresh, raw, unprocessed foods.  Think about that for a moment.  The produce section, meat department, dairy and egg case are all on the perimeter of the store. There are some exceptions of course, the bulk bin section, if your store has one, oatmeal, baking goods, like flour, sugar and salt, etc. are on the inner isles, but for the most part what’s on the inside isles are mostly expensive processed foods.  If you stick to the outer isles you’ll have less expensive, wholesome foods in your cart.

I’m also a huge advocate of bulk shopping, something I’ve done my entire adult life.  With a farm to manage, livestock to tend, a child in school and everything life can throw at you it just makes sense to have a well-stocked pantry.  I also live by my own motto of: “last one, buy one”, which basically means that when I open the last container of something, whether it be a condiment or oatmeal, I put that item on my shopping list.  Buying in bulk also enables me to take advantage of sales and stock up on items I use regularly at a lower price.

Disclaimer:  for the most part, my well-stocked pantry means I have multiples of many items.  I don’t just buy a one-pound bag of split peas or beans for soup; I buy 5 or 10-pounds in bulk and repackage to fit my needs.   I also check the Manager’s Specials in the meat section to see what is at a super discount.  I routinely find tri-tip, top sirloin, short ribs, and pork roasts for just a few dollars, which can be frozen for later use.

What I mean by whole foods:

  • Whole foods are the raw unprocessed ingredients needed to make a particular dish rather than buying its pre-made equivalent.
  • Rather than buying a jar of salsa, buy the ingredients to make your own: tomatoes, onions, chilies, olive oil, and cilantro.
  • Rather than buying pre-cut packages of fruits and vegetables, cut your own.  Did you know that dipping cut fruit, like apples or peaches, into a bowl of water with the juice of half a lemon will help keep the fruit from turning brown?  And, that root veggies like carrots, beets and parsnips last a long time in the fridge?
  • Rather than buying expensive sweet breads like pumpkin or banana, buy all the ingredients and make your own.  Or, better yet, work towards having the ingredients on hand so you can make it anytime.

By looking through your pantry, fridge and freezer you can see what pre-packaged foods you buy, and plan to make them from scratch, saving you a ton of money.

What I mean by not buying processed foods:

Simply put, these are any foods that are NOT in the raw ingredients.  Think pre-formed sausage or hamburger patties, or canned soups.  Buying the pork shoulder and seasonings, and making your own homemade sausage is much cheaper.  Cooking down a chicken carcass and adding veggies, herbs and rice will produce a big pot of soup for multiple meals.  Making your own meals is healthier as well because home-cooked meals are not full of preservatives and sodium.

Buying whole ingredients in bulk and steering clear or processed foods is the cornerstone of frugal healthy eating.

 

Dine-In Rather than Din-Out

 

 

I struggle with this one, too.  Eating out or getting take-out is a hard one for most people to overcome, because they enjoy the socializing aspect, the convenience of not having to cook after a long day, or they have a few gourmet dishes that they think are too hard to make at home.  I’m not suggesting you do away with eating out altogether, although that is the direction I’m heading with this.  Let’s be honest…portions are WAY too large, the calorie, sodium and fat content is more than is good for us, eating out is expensive and more times than not it’s very fattening.  What I am suggesting is that you realize that with a bit of planning and a well-stocked pantry you can prepare most, if not all, of your favorite foods at home for less than you’d spend at a restaurant.

Here are a few ideas to consider:

  • My sister has a group of friends that meet monthly for a simple meal, usually soup & salad; chili & cornbread; pasta, salad & garlic bread. Sometimes they do a potluck where each person brings a different course and the host makes the entrée.  The point is that socializing doesn’t have to be at a 5-star restaurant, or even a 3- or 4-star for that matter.  What’s important is that good friends are getting together in love and friendship.
  • I have a group of ladies that meet during the warm summer months for water aerobics and potluck. It’s the same house each week, because she has the pool and she loves to host.  We each bring a favorite finger food to share.  Sometimes we have theme nights like Mexican, Asian, Picnic, etc.  Have fun with it, be creative!  Don’t have a pool?  How about lawn bowling or croquet?
  • When I find a new recipe to try and it makes much more than I can eat or want to freeze I hold a Guinea pig party. Anyone willing to try a new, unknown dish is welcome to come.  I haven’t poisoned anyone yet, just in case you’re wondering.
  • When we decided to start eating out less (not that we ate out a lot to begin with) we made a list of all our favorite dishes and began searching for copycat recipes on the internet. I’m sure you’re already aware of the plethora of food blogs with great recipes that can be found.  Think “The Julie and Julia Project”.  It was during one of these “new recipe” events that I taught Brianne how to make Julia Childs’ famous Beef Bourguignon.  Yes, it was an all-day affair, but it was a great mother/daughter time as well.  Amazing things happen when you cook with your kids…no matter what age they are.

These are just a few ways to ease into not eating out.  I’m sure you can think of more.  If eating out is an absolute necessity, but you still don’t want to bust your budget, consider reducing it to once a month, share a meal, forego the beverages, and factor the expense into your budget.  This way eating out becomes more special than routine.  Plus you can consider a more gourmet restaurant rather than the run of the mill coffee shop.

 

Meals at the Ready — ( Freezer Meals)

 

 

Life is unpredictable, I know.  Traffic, meetings, sports events, school events, lambing season, calving season, show season, frost season, you name it, any number of events can make you late getting home with no time to cook, so you grab the phone and call the pizza delivery guy.  Do you have him on speed dial?  ‘Cause we’re gonna break you of that right now.

Any frugal household (including mine) will tell you the two saving graces of life are:

  • A slow cooker, and
  • Freezer meals

I seriously think a slow cooker should be gifted to every single parent.  Here’s why:

Imagine you’ve just had the worst day of your working life.  After sitting in traffic you arrive at your child’s school only to find out that volleyball practice has been extended for another hour.  The fact that you are 30-minutes from home doesn’t help either.  When you finally get home, animals want to be fed, the dogs are going crazy, the kid smells from hours of sweating, and just when you want to fall down here comes the all too common question…”what’s for dinner, mom”?  Sound familiar?  In your previous, not so frugal life you would have pushed that speed dial button for the pizza delivery guy, but not anymore because you have joined the ranks of frugal food weirdoes.

In all of these situations I didn’t have to get take-out because I either had the slow-cooker bubbling away on the counter or I had meals already prepared and waiting in the freezer.

At any given time (or season) I have soups, chili esand stews in the freezer.  No matter what the situation is that brings us home late or the disaster  that strikes, like a broken water line or a lamb jumping over the fence and slitting his side open on a t-post (true stories , both), we can still sit down to a warm hearty meal at the end of a long, stressful day.

Anytime I’m making a batch of soup, chili or stew, I always make an extra batch to freeze.  I portion it out into 24-ounce square freezer containers (I’m not a huge fan of Ziploc bags.  Why buy something so you can throw it away?).  This is just enough for two portions, with a bit left over for lunch the next day.  They also stack nicely in the freezer.

I know from personal experience that with as much as I enjoy cooking, even “I” don’t want to cook every night.  Having a stock of freezer meals means I can eat well without busting my budget.  Nothing can derail a budget faster than getting caught having to buy take-out.

I also want to say, “be kind to yourself”, especially during the week.  With everything that goes on in a week, why add to the stress by thinking you need to create a 7-course meal every single night.  Save those impulses for times when life runs smoothly.  For every other time, have a nice selection of meals to fall back on.

If you think we eat like the Food Network every single night I can assure you nothing could be farther from the truth.  We eat simple meals made with simple whole ingredients.  Think baked chicken, rice & salad; pork chops, smashed yams & green beans; or pasta, salad & garlic bread.  There are several casserole dishes (and salads in the warmer months) that rotate in and out of our menu selection, too.  As surprising as it may seem we pretty much eat the same rotation of foods from week-to-week, with an occasional new dish thrown in when we have the time.  Even though I love to cook as much as I love to eat, I have better uses for my time and my money.

After years of preparing meals like this I also don’t do a lot of hardcore meal planning.  I have in my head what I can whip up with what’s in the pantry.  Depending on what I make, one meal may be eaten over several days as leftovers.  We love leftovers!  You may want to plan meals if you’re new to creating a stash of frozen meals.

Some of our favorite meals:

Chopped Salad – This has everything in it but the kitchen sink.  The lettuce mix is just the canvas for chopped up meats, cheeses and a whole lot of veggies.  Great way to clean out the fridge, too.

Orange Chicken Rice Bowls – This is great for leftover chicken, or cook a batch specifically for this dish.  The rice has carrots, peas and broccoli in it.  Once it is all mixed together the quantity expands exponentially, which makes it perfect for leftovers.

Green Veggie Sauté – I whip up a big batch of onions, mushrooms, spinach, green beans and asparagus into an Asian style sauté, which lasts for days.

Breakfast for Dinner – You always have plenty of eggs when you have layers, so why not turn mealtime on its head and have a frittata, scramble or just eggs and toast.  Frittata’s and scrambles are a great way to use up a variety of leftover veggies.

Pasta Fagioli – This is a favorite, especially in cold weather.  It’s hearty, packed with protein and perfect for freezing.  There’s no way to make a small batch of this, just saying.

White Chicken Chili – Another favorite.

Anti-Pasta Platter – Perfect for those hot days when no one feels like heating up the kitchen.  We lay out a combination of sliced meat (whatever we have), cheese, olives and whatever else we have.  It’s usually paired with a seasoned olive oil, for dipping, rustic crusty bread and a simple salad.

Bruschetta – Another hot weather favorite.  Grilled rustic bread loaded up with chopped tomatoes, basil and seasonings, paired with a Caesar salad.

Batches of soups, stews and chili are a great way to “clean out” the freezer.  None of us are perfect and even I have had those packages of frozen meats or veggies hidden in the dark recesses of my freezer.  After doing a thorough cleaning and super batch cooking marathon, I try (operative word…try) to maintain a strict “first in, first out” rotation of frozen foods.

 

Use Meat Sparingly

 

 

I have to say up front that I am a total carnivore.  There’s nothing I like better than to cook (or grill) a good piece of meat!  But, as we all know, meat can be an expensive part of your everyday meal.  To combat the bloat of your food budget, use meat sparingly; giving it a supporting role rather than a starring role.  If I make a roasted whole chicken one night, I’ll shred some and use it in lettuce tacos, or make a chicken stew.  After I think I’ve pulled off all the meat, I throw the entire carcass into a pot to make a base for chicken soup.  You’d be surprised at how much meat is still left when you think you’ve gotten it all.  Left over beef can be chopped up and used to make Beef and Barley soup; a completely hearty and feel good meal.  This way I’m extending the protein into multiple meals, saving time and money.

If I’m not raising a protein myself I’ll buy from a local producer.  Traditionally, I‘ll buy a left over fair lamb from a 4-H or FFA member.  Not only am I helping to support a young livestock producer, but I get a great product at a fair price.  I have the lamb processed into steaks and stew meat, rather than whole cuts because they are more useful for my type of cooking.  Meat also freezes well, so I also stock up on certain cuts when they are on sale (usually pork because I don’t raise hogs).

I also don’t eat meat at every meal.  A few times a week I go meatless, but that doesn’t mean I’m scrimping on taste or protein.  I just get my protein from other foods.  My lunches are also primarily meatless.  I’m a big salad fan (who wouldn’t be living in Cali), as well.  Egg salad and crackers, hummus with pita bread and veggies, or whatever is hanging out in the fridge that needs to be eaten are all good lunch alternatives.

Going without meat a few times a week doesn’t mean you have to forego flavor or being full, but it does mean you’ll lower your grocery bill.

 

Have a Well-Stocked Pantry

 

 

Any meal is possible if you have all the ingredients you need without running to the store.  This is where your list of most commonly eaten foods comes in handy.  Once you know what you eat on a regular basis you can decide how you’d like to stock your pantry.  This is important if you live far from town, have harsh winter weather or get stuck at home for some other reason.  The point is…can you whip up a meal day-after-day, even a simple soup or stew, with just the contents of your pantry?

Having a variety of raw ingredients on hand also means you’ll go to the store less frequently and when you do go, your trips will be shorter.  Sometimes I only go to the store once or twice a month because I have everything I need right at home.

My Basic Pantry Staples:

Rice – (white, brown, Arborio, jasmine) (kept in the freezer for long-term storage)

Beans – (white northern, kidney, Lima, butter, garbanzo)

Split peas

Steel cut oats

Pasta – (various kinds and shapes)

Oil – (olive and vegetable)

Butter – (salted & unsalted)

Vinegar – (various types)

Herbs & Spices (a whole lot of variety)

Potatoes & Yams

Carrots, onions & celery – (the three basics for almost every dish known to man)

Garlic – (fresh and dried)

Butters – (peanut, pumpkin and apple)

Condiments, olives & pickles

Flour, sugar, salt and other baking ingredients

Nuts, raisins & dried fruit

These are the foods I buy in bulk, because the per ounce price is cheaper.  I replenish as my stock becomes low.  They are also foods that are shelf-stable and will last for several weeks (or months) in proper storage conditions.

 

Stocking a pantry in one fell swoop can be an expensive proposition.  You may enjoy about how to build up your pantry over time, here.

 

Snack Time

 

This is an area that can really wreak havoc on the grocery bill if you are not properly prepared.  And, don’t think your will of iron will keep you from rushing to the first fast-food place or mini-mart you find when the hunger pangs begin.  We’ve all been there.  I won’t pretend we haven’t.

So…what is my plan for snacks?  In short…to have them with me all the time!  I take them to work, when I shop, go for a hike, run errands…you get the picture.  This is especially important when you have little ones.  Here are a few of our favorites:

Homemade trail mix; at least our version.  Almonds, peanuts, dried cranberries, dried blueberries & chocolate chips.  Hey!  I’m frugal, not into deprivation.

Dried fruit – mangos, cranberries, blueberries, apples, apricots and of course, natures candy…banana chips.

Deviled eggs – back to the laying hens.  I make these by the dozen, which really means 24 halves.  They are filling, super tasty and packed with protein.

Edamame – boiled and salted and ready to pop into your mouth.  They are great cold, too.

Popcorn – not a week goes by that we don’t have popcorn.  I buy it in bulk from Win-Co.

 

Are Drinks Damaging Your Food Budget?

 

Along with prepackaged foods, drinks can put a serious dent in your food budget.  To help combat this expense only buy them for special occasions.  When Brianne was in grade school everyone thought she wasn’t allowed to drink sodas, but that was not the case.  She was allowed to have them at picnics, beach parties, sleepovers and the like, if she wanted them, but they were not part of my weekly shopping list.   As a result, she never acquired a taste for them and now she rarely drinks them.  Side note:  can I just say how crazy it makes me to see a toddler downing a full sized soda.

What we regularly drink:

H2O – yep…right outta the tap.  It’s cheap, good for you and we don’t waste plastic bottles.  Some people think it gets boring, but you can spice it up by making “spa water”.  Toss some sliced fruit, ginger or cucumbers into a jug of water to give it a light refreshing flavor.

Tea – Hot or cold.  I will just confess up front that I’m a tea freak.  I like all kinds of tea, black, green, fruited, spiced, you name it. But, my go-to is iced tea.  I usually make a small batch in the evening that fills my 24-ounce reusable bottle.  When I’ve finished that, usually by lunch time, its water for the rest of the day.  Like many coffee drinkers I know I can’t give it up, so rather than depriving myself, I just limit how much I drink.  I look for sales on tea bags and stock up when the price is good.

Spirits – I’m not much of a hard liquor person.  In fact, I cook with liquors more often than I drink them, but I do have a nip now and again.  The airplane sized bottles are perfect.

Wine – It’s hard to live in California and NOT be a wine connoisseur.  When I do buy wine I stick with Trader Joe’s and Cost Plus, and keep the price less to than $10 a bottle.

 

Frugality isn’t about depriving yourself.  It’s about finding less expensive alternatives, which is the mainstay of living a frugal life.  So buy what you love, just frugalize it!

 

Waste Not; Want Not

 

 

That pretty much sums it up.  DON’T WASTE FOOD.

Did you know that 40% of all food produced in the US ends up in a landfill?  Think about that for a moment.  If you spend $100 a week on groceries, would you be okay with throwing away $40 every time you shopped?  I bet not.  What’s more astonishing is that if you are okay with the waste, you’d be throwing away over $2,000 a year!  That’s not chump change!

Here are the most common reasons for food waste:

Buying more food than your family can eat.  When you make a list and stick to it you end up only buying those items that you need and will use.  Regularly cleaning out your pantry and freezer will help use up foods, reduce the amount of food you buy and help you to determine what you r family really eats each week.

Getting Sucked in by Sales on Items You Don’t Like.  Everyone loves a sale.  I get that.  Even I’ve done this on occasion.  But, the purchase is no bargain if you end up with foods your family doesn’t like and won’t eat, not matter how much you extol its attributes.  Stick to what you know is healthy and what your family likes and will eat.

Choosing Take-Out Rather than Dine-In.  Ordering take-out rather than eating food you already own occurs because of a lack of planning.  Having a list of easy meals, that you can make in bulk, or using a slow cooker, will go a long way to reducing your food waste and thereby money waste.  If done right, you could have a wholesome, homemade meal every night of the week for a fraction of the cost of a take-out dinner.

Waiting too Long to Eat Leftovers.  To avoid food waste and the following waste of money, you MUST eat any leftovers.  Not doing so is not an option.  If this is not possible, then freeze the leftovers and eat them at another time.  Conversely, if you have veggies that are not quite good enough for fresh eating, freeze them to be used later in soups, stews, casseroles or chili.  Even the smallest portion of veggies can be added to any of these dishes.  If your family doesn’t like leftovers, start cooking just enough for that one meal.

I realize that food waste isn’t entirely avoidable.  There will always be some unusable bits.  But there’s no excuse for trashing an entire pot of soup just because you got bored eating it, or you didn’t want the same thing twice in a week.  I’m not hardcore on a lot of things, but having been in the food banking world for years has made me keenly aware of the waste.  Tossing food is not only a waste of your money; it is also a waste of the time and resources spent to produce the food.  I always encourage people to have a good way to store leftovers.  I use reusable lidded freezer containers rather than Ziploc bags because you buy them once and use them for years, or in my case, decades.  If you have chickens, they will devour veggie bits and pieces, spent lettuce and even crushed eggshells.  If not, get a compost bucket and build your own soil!

 

Work Day Breakfast

 

I’m not known for being a morning person.  Odd for a homesteader, I know.  But I’m not.  The last thing I want to do after jumping out of bed in the morning is fill my stomach with food.  But that doesn’t mean I don’t eat breakfast.  It just means I wait until later in the morning.  The challenge with this is I’m usually already at work.  My remedy: take my breakfast to work.  My favorite breakfast is good ole fashioned oatmeal.  Loaded with pecans and dried cranberries, and microwaved with a splash of milk and you’ve set yourself up for the entire morning.  The added bonus is it costs pennies per serving and keeps you from running by a coffeehouse for a $4 coffee and a $3 pastry.  Better for you too.

 

Hitting the Open Road?  Take your Food!

 

 

Whether you’re going on a long trip or a short hop, never leave home without food and drink.  Seriously, don’t do it.  There’s nothing that will eat into your budget faster than constantly stopping to feed someone.  Whenever I leave the house I always have a water bottle, a container of snacks and of course, a tumbler of iced tea.  No matter what.

We got pretty good at this road trip food thing after years of weekend livestock shows and volleyball tournaments.  We’d pack egg salad sandwiches for the drive, along with our trail mix (almonds, peanuts, dried cranberries and chocolate ships), homemade banana bread and plenty of cold drinks, because rule #1 on the road…”feed the driver”!  No kidding.

Samples of our packed foods:

Pack a lunch for work or school.  Pack it every day.  To make this easier, pack the night before so that you don’t get caught rushing and forget.  I do this while I’m making my iced tea.  Our favorite lunches are egg salad, either on bread or with crackers, salads, soups and leftover whatever.  Occasionally I’ll take homemade pate, cheese and rustic bread.

The workplace stash.  This is similar to the road trip foods, but for your desk.  Simple foods like trail mix, dried fruit, granola bars, even peanut butter and crackers can help fend off hunger pangs and keep you from heading towards the vending machines for a pick-me-up.  If you’re lucky enough to have a fridge in your office, like I am, you have a lot more options.  A container of cut fruit or cubes of cheese are a great energizer in the afternoon.

You can do this, I know you can!  And, after you get into the swing of things spending $15 for lunch or $5 for a soda and chips will feel less like a luxury and more like a burden; a financial burden that is.

 

Just Dig in and Eat It!

 

With the best of intentions we have all had our version of the culinary epic failure.  I know I have.  So what do you do when a meal turns out to be less than stellar?  Eat it anyway.  Yep, we do…as long as it’s safe.  And after it’s gone you can put that recipe in the “never to be made again” pile.

 

Don’t forget to check out the “In the Kitchen” and “Frugal Living” sections for more ideas on meals, recipes and saving money.

 

Why Raise Chickens on a Suburban Homestead?

Tuesday, August 11, 2015
posted by jenn

Color of Breakfast & the Promise of Fall 004

So—you have started to turn your city plot of land into a suburban homestead. You have begun living frugally, you’ve simplified your life; begun to grow your own food and learned to preserve the harvest. Now, it’s time to start raising chickens. Why? You may ask. My answer…why not?

For one thing there’s the egg thing. Fresh out-of-the-nest eggs with bright orange yolks and shells that take a bit of effort to crack. Then of course there’s the supply and cost of eggs in the retail market–$6.00 per dozen and rising last I checked.

But, besides the eggs, you know that the hens producing those wonderful eggs have lived a charmed life compared to their industrialized cousins, full of fresh air and sunshine; kitchen scraps and garden trimmings. The zero foot print isn’t bad either. After all there are no resources used to get those eggs from the coop to your kitchen, unless of course you count the steps you take.

Another advantage of having your own chickens is the unending supply of fantastic manure they produce, which your garden and trees will thank you for by giving you an exceptional harvest. And, if you clean and re-bed your nesting boxes and coop before the fall weather sets in you’ll have a great supply of mulch to winterize your perennials.

Free-range chickens are also the perfect low cost rototiller. While they are clucking about entertaining you, they are also churning up the soil, grubbing around for nasty bugs and even the occasional small rodent that may venture into their path. And then, there’s the personality thing. Chickens are wonderfully funny and will give you and your kid’s hours of enjoyment. There’s nothing I like better than standing at the kitchen sink watching my girls cluck and scratch and run around the yard. They are way better than your cat! Your cat may be entertaining too, but she won’t give you breakfast. Am I right?

But, more importantly, at least to me, the best reason to raise your own chickens is good quality, wholesome, chemical free and humanely processed meat. That’s right, the meat chicken thing. In an 8’x10’ fenced in area, over the course of 70 days I can raise enough scrumptious meat to feed this little homestead for an entire year. This isn’t a permanent pen either. When the meat chickens are gone the pen gets taken down so the space can be used for another purpose.

Week 5: In the barn.

Week 5: In the barn.

The journey to raising your own chickens doesn’t have to be an arduous one, lasting months or years. It can become your reality in just a few weeks. Even if you live in a big city, raising chickens can be a leap worth taking. And, I bet you’ll find out that your neighbors think it’s a cool idea, too.

There are a few things to know about raising chickens—egg layers or meat—so check out these articles for more information.

The Practice of Keeping Chickens

Backyard Chickens

Raising Meat Chicken in Suburbia

The Great Chicken Debate

 

How to Un-gunk the Garbage Disposal

Friday, March 20, 2015
posted by jenn

GarbageDisposal OrangePeels

Garbage disposals are supposed to make life easier, right? But, on an organic homestead where most kitchen scraps are either fed to chickens or composted this kitchen appliance can be more of a pain than its worth. Because it’s not used very often kitchen sinks get clogged, drain slowly and most of all smell sour.

Rather than remove it all together try these tips for using it wisely, even when it’s used sparingly.

Use the disposal every few days to keep it from rusting, corroding or getting gunked up.

Always use the disposal with a strong flow of cold water to help solidify grease and oils. Warm or hot water liquefies oils and can cause clogging.

When using the disposal keep it and the water running until everything is ground up well, then let the water run for about 20 seconds more before turning it off.

Grinding eggs shells, small pits and bones will help “scour” and “scrub” the walls of the disposal.

Cut large foods, like melon rinds, into small bits and grind them one-by-one so you don’t over work the disposal.

Don’t grind fibrous foods like artichokes, celery or corn husks because they don’t grind up well and can clog the drain.

For a good deep cleaning when you don’t want to use damaging bleach or drain cleaners, pour 1/3 cup of Borax into the drain and let stand for about an hour. Rinse thoroughly with hot water to move the Borax down the drain.

For a fresh disposal all year long, grind citrus peels, like lemon, orange, grapefruit.

Changes From Within

Sunday, November 14, 2010
posted by Jenn

We are a small suburban homestead here—a few cloven hooves, a few mixed breed chickens, a rabbit, a garden with fruit trees and berry canes, and two wandering dogs.

The posts that hold the arbor fences also hold the laundry line. The lamb I roast for Sunday dinner is also the lamb that is chopped and sprinkled over kibble. The shells from the eggs I crack into omelets end up in the compost, and scraps of fresh salad greens and veggies are feasts for our feathered ones. So what was once waste, to be thrown into the trash, is now feed for future eggs or chicken salad or turned into garden soil. The system we have is simple, but it serves us well.

There is work yet to be done though; I’d like to have a greenhouse to extend our growing season, a pond with geese and Thanksgiving turkeys. But, for now there is a garden to turn and meat chicks to raise. There are the chores of switching from one season to another, lamb to sell, firewood to lie in and workshops to attend. Without really knowing how, it all seems to fall into place. It all, somehow, gets done.

As I think back on all we have accomplished, I realize that the real work of this farm is not the food we’ve grown or the skills we’ve learned: it’s us. I say this will all sincerity.

When you build a place into your life purpose it changes you; changes how you understand yourself. It humbles you, but not at the mercy of the main intention. There’s no room for ego when there’s a barn full of shit waiting to be shoveled. When I think back over how we have slowly turned an overgrown suburban lot into what we want it to be, I see confidence in who we are, strength in who Brianne will become, but also worries. I never used to think about Brianne going off on her own, wanting to make her own way. I know she wants her own place one day, but I think about how and where and when. I worry about tasks that are beyond my strength, being alone and having time to myself. Certain things subside over time, but some stay raw and exposed.

Maybe that’s just the growing part. Or, maybe this place is teaching me to mind my priorities and let logic win over emotion. I’m not quite sure. I do know one thing I’m happy in this life, feel at home on our little farm with the animals and home cooked meals. I can close my eyes, click my heels three times and settle in.

Perhaps we never really settle down into our lives. Maybe we just have to give our lives time to settle into us.