Healthy Dairy Cow Ration

I haven't tried this out, but plan to begin as soon as my cows freshen this summer. I'll follow up with details on whether it is too much, too little, what worked and what didn't. You may wonder why I have added oats and barley to the ration - these two grains would often be found in small amounts in fields as cows grazed, and many sources claim they are the most natural, health-providing grain to be fed to bovines, with many needed vitamins and minerals. I will never again allow corn or soy into their feed, as the result of modern dairy practices has shown these to be health-destructive in large amounts.

Combine the following natural grains/seeds in a large drum.

100 lbs Oats, rolled
100 lbs Barley, rolled
25 lbs Flax seed meal/and or split peas or lentils
25 lbs Sunflower seeds, whole
(if I had the finances, I would use 50 lbs rolled Buckwheat as well)

To this grain mix, add the following mineral enhancers:

12 lbs Thorvin kelp meal
1/2 lb Soft Rock Phosphate
1/2 lb Watermelon seeds, ground
1/2 lb Redmond mineral conditioner, opt.
2 C. Diatomaceous earth (continue adding for only one week, then administer once every two weeks following)

Also add herbs:

1 lb Red Raspberry leaf
1 lb Stinging Nettle leaf
1 lb mix of your choice of the following herbs:
borage
lavender
thyme
marjoram
marigold
rosemary
bee balm
fennel seed
carob powder
chamomile

Feed each dairy cow 6 lbs of this mix each day, and for palatability mix with:

1 C. blackstrap Molasses

Put in water daily per cow, especially during breeding season:

1 pint raw Apple Cider Vinegar

Summer roughages and succulents can include:

Fresh daily pasture for grazing.
5-10 lbs oatstraw hay, if desired
2-4 flakes (15-30 lbs) alfalfa (if pasture is lacking in legumes)
Garden waste such as spent bean plants, corn leaves, cabbage, greens...

Winter roughages and succulents can include:

10-15 lbs oatstraw hay
2-4 flakes (15-30 lbs) alfalfa
30-40 lbs mangels, squash and kale

Even after purchasing the highest quality ingredients, I figure this will feed three cows and their calves through an entire year for about $5500. Well worth it when you figure each cow should produce around 1000 gallons (8000 lbs) of milk a year and you get 3 beef or dairy calves out of the deal. Cost will be far less in future years when the pastures can handle more days of grazing. Right now, I have to keep the cows off pasture from Nov. - March.

Chicks are here!!!

106 fuzzy black australorps + spring-like weather = happiness :D

Summer of the Chickens

Hello all!

These past few months of winter have given me a chance to read extensively on subjects like pastured poultry, rotational grazing, heirloom gardening and bee keeping.

Several things are actually getting done around here - we've got one 'hen tractor' built, and a dozen hens are fertilizing the garden area as we speak, with a second tractor in the making to prepare the orchard for planting in June.

Six trees came down! My dad has to rent or borrow a chipper, but there should be a great mound of chips come summer when I hope to try a hand at butchering broilers and need composting materials.

Jani and Mattie are building up a wonderfully deep bedding pack in the upper barn, and I'm laying down grain for the two pigs we plan to buy come March.

I love my family <3 They are my worst critics, and staunchest advocates. After all of my research, I came up with a game plan for our small farm this year, and of course the dreams are too big for one person to accomplish... so I did a little recruiting ;)

Nathan (18) is to take on the laying hen business. He ordered 100 black australorps over the phone today (10 for a friend, and hoping to raise 30 to sell as ready-to-lay hens for customers), and they should be here around February 19th. We're converting the cat room (those spoiled felines need to toughen up, anyway) into a brood pen, and using wood shavings to create a deep bedding system. Then later in the summer, we'd like to design and build a portable hoop house for the layers around 20' by 20' which we can shuttle around to wherever we'd like to build up a deep, fertilized mulch.

Marcus (15) is perhaps interested in raising bees. As the hardest worker in the family, all he has to do is catch the vision of natural apiculture and he'll follow through. He is also planning to buy a log splitter with some of his savings, and sell all the firewood from the trees.

Joshua (13) likes the idea of raising a couple porkers for sale, since enough milk customers have expressed interest already for him to sell all the pork right away.

Caleb (11) wants to help feed the broilers (I'm hoping for 4 batches of 100 each, but that's me being overly-optimistic again, considering I haven't actually tried out butchering, yet). With me promising him half of the profits after chicks, feed and equipment are paid for, there's enough motivation for him to try. We have neighbors with 2 Salatin-style broiler pens that we might be able to buy and use.

Abigail (8) and Lydia (6) want to help mom and I with the garden this year - and milk customers have already expressed an interest in buying extra produce we may have throughout the year. All the seeds are bought, and peppers, herbs, broccoli, cauliflower and brussels sprouts are started, ready to go out in the ground when the time is right.

And I'm praying about purchasing a third Jersey and a newborn heifer as a future replacement, so all three calves can nurse on one while the other two are milked exclusively for customers. Our nearby neighbors have a large field (perhaps 2 acres), and I'll be building a portable electric fence corral to house the cows and move each day to fresh pasture. One of the most exciting ideas I have is housing the cows for the winter months in the two upper barn stalls to build up at least a four-foot bedding - I figure those three cows and their calves will produce enough manure to spread compost on half of our fields each year! That's good stuff. I'll spread soft rock phosphate and calcium in the bedding to tie down the nutrients and add extra minerals to the field in a more easily-accessible form. I've also tried to prepare the ground for 8 more fruit trees and a row each of blueberries, strawberries and raspberries.

... continued...

As I wrote the above, I was interrupted by a brother yelling, "Chuck's out!"

And there he goes, out the driveway and down the road to visit our neighbor's cow. I jogged over there, got the rope halter around his neck, and he raced off, dragging me across my neighbor's lawn. Eventually Marcus was sent over to help me, and we chased Chuck around in circles for a few rounds before he decided to cut his little visit short and trotted back home. Grrr. I could have strangled the durn animal.

Our electric fence is turned off because some of the trees had to be felled across the line, and of course Mr. Chuck Roast took this chance to waltz through the flimsy wire of his pen and out the wide open main gate. Lesson learned the hard way.

Why on earth did I decide I like farming?

Perhaps it was chatting with Mattie over the gate yesterday in the warm sunshine, as she licked her nose and gazed at me with curious brown eyes. They really understand you, these critters do. I love them to pieces, and wouldn't trade them for the world, even if they get an evil streak once in a while...

The Trees Have Fallen

Felled Trees from Daniel Sauble on Vimeo.

My dad hired a guy to cut down six trees near our house. Four douglas firs, a pine and a black locust. Boy, I'm sad about that last one, but it was directly in the path where they needed to fell a couple other ones. We'll replant it this spring.

Now we'll get some needed sunlight in our orchard and more space for big rigs to maneuver in our driveway.

Anyways, this movie my older brother created would make a perfect sob story for environmentalists ;) Enjoy!

God must love beauty...

And so do I <3

Make a Difference - Part 3

The #3 diet change is natural sweeteners.

Actually, eliminating artificial and refined sugars is #1 on my list, but here's how to add in the good ones.

SOME FACTS ABOUT SUGAR

Monosaccharides (mono means one) are the smallest breakdown of carbohydrates and include fructose, glucose, galactose, etc. Monosaccharides can be immediately absorbed into the bloodstream because there is no further process necessary to break them down.

Disaccharides (di meaning two) are a combination of two monosaccharides (such as glucose + galactose = lactose) and include lactose (milk sugar), sucrose (table sugar) and maltose (found in beer). These require enzymes to break them down into the individual monosaccharides, and thus 'usually' are less quickly absorbed. (I need you chemistry majors to help me out on this one in case I've got my facts wrong)

So why is all this important?

Glucose (from sucrose and sometimes lactose)

Glucose is really a good substance. Our cells use it to make energy! The hormone Insulin is responsible for helping your cells to utilize all of the syrup you just poured over your buttermilk pancake, but if your pancreas is just plain overloaded from all that sugar (genetic pre-disposition is a factor as well), it may cease to function. Think of a horse pulling a sled with more and more stones added. There comes a point at which he can't carry all that weight and has to come to a halt. And since gravity is against him, his chances of being able to move again are slim.

When no more insulin is produced, all of that glucose in your bloodstream can't go anywhere, and will cause death.

Many, many people right now are in what is called the 'Pre-diabetes' stage (within a few years will develop type 2 diabetes). It is so rampant, it is actually a clinically diagnosed condition! When is the time to prevent the irreversible damage that Diabetes can cause? NOW! God made our bodies with a miraculous ability to recover from abuse. The pancreas often just needs a break from all that sugar in order to heal.

THE SWEET THINGS IN LIFE

* Raw Honey - I hate to use this in baking because heat destroys the enzymes, but it really adds a lot to cakes, breads and cookies. Use 1/2 - 3/4 of the amount of honey that you would normally use of white sugar in a recipe. Pour raw honey over anything that needs sweetener -heaven!

* Raw Agave - the light, mild flavor of this syrup makes it perfect for a panckade topping substitute. My family mixes it with maple syrup for enhancing the flavor, since Agave is cheaper than maple syrup. I have also used it with success in place of honey and sugar in recipes.

* 100% Maple Syrup - you don't need any encouragement on this one :)

* Stevia (glycerine-based) - use in homemade icecream, hot chocolate warmer, tea, yogurt, or anything else that needs a touch of sweetener. The alcohol-based Stevia extract leaves a bitter aftertaste, so it does not make a good substitute.

- Chai Tea

1 tsp. loose black tea (or herbal tea)

4 cloves

1/2 cinnamon stick

4 cardamom pods

1 C. water

Simmer in a covered saucepan for about 10 minutes. Strain into a mug and add raw milk and stevia to taste!

* Blackstrap Molasses - full of Vitamin B6, B2, Thiamin, Calcium, Copper, Iron (extremely rich source), Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc. With that list, how could you go wrong? One of my favorite snacks is fresh homemade sourdough bread with raw butter and molasses - the ultimate in flavor! Use molasses on oatmeal, in bread, granola, on toast, and in place of syrup.

- Energy-packed Smoothie

1 C. raw milk

1 raw egg (minus the shell)

1-2 T. blackstrap molasses

1 banana

* Less refined cane sugars like Rapadura, Sucanat, and Turbinado (Demerara). I hesitate to put that last one in because it is pretty refined, but the taste is great and makes a good transition sweetener.

Avoid refined Fructose like the plague. If you want fructose, eat honey, fruit and vegetables. Crystalline Fructose (often used in healthy cookbooks) can actually be derived from High Fructose Corn Syrup!

High Fructose Corn Syrup and table sugar (sucrose) are both a combination of glucose and fructose, that cause hyperactivity in kids, addiction (have you ever asked a family member or friend to give up that daily can of soda or cookie? Fructose has an alcohol-like effect on the body.), and spiking of blood sugar causing the pancreas to cry 'I surrender!'

In my typical symplistic understanding, Agave and Coconut sugars are called 'low-glycemic' and safe for diabetics because they contain very little glucose. But they still need to be consumed in moderation because of the high level of fructose (unlike being immediately utilized by cells, fructose is sent to the liver to be converted into fat). The benefit of Agave lies in the fact that it is unrefined and contains a lot of beneficial enzymes and minerals.

Make a Difference - Part 2

The #2 food to add to your diet is whole grains.


Part of the reason I dislike the idea of the raw food diet is because it totally disregards the staple of mankind - baked bread. Biblically, you see the term 'bread' and 'food' used interchangeably. Some would argue that baking bread on a rock in the sunlight (dehydrating) is the way to go, but that is not historically the way bread is usually made.


Bread is filling, contains many minerals and vitamins, and the right kinds of grains provide complex carbohydrates and protein in a convenient and great-tasting package. It is also less expensive and a great choice for the majority of us who cannot afford to purchase tons of produce to make up the majority of our diets.

To Sprout or Not to Sprout... That is the Question

Do you soak grains or beans? How long are you supposed to soak them? Should you allow them to sprout? Are there dangers to eating too much sprouted food? Is it even worth the effort to sprout grains that are going to be baked? What about naturally fermented sourdough bread?

Soaking makes a lot of sense. Beans become more digestible when soaked, and soaking grains is a definate help to those with irritable stomach issues or difficulty with digestion. However, Nourishing Traditions says that eating unsoaked grains is bad because they contain phytic acid which is harmful. Sue Becker clears up this misunderstanding: when you eat bread containing phytic acid, it actually stimulates your small intestine to manufacture the enzyme phytase, which solves the problem since phytase will allow you to eat and digest phytic acid. When phytase activity is increased in the small intestine, mineral absorbtion is also increased! Phytic acid also protects the colon from cancer. It also releases Inositol (a B vitamin), Choline and Lecithin - all a part of keeping cholesterol at the proper level and reducing depression.

So I would recommend eating both soaked and unsoaked grains, but primarily unsoaked.

And what about fermentation:

The way I understand it, there are two kinds of fermentation:

Alcoholic (ethanol) fermentation: yeast and certain types of bacteria feed on sugar (like the fructose in grapes) and form ethanol and carbon dioxide. In wines, the alcohol is the desired ingredient, and the carbon dioxide is released. In bread, the baking process gets rid of the alcohol.

Lactic acid fermentation: certain bacteria (lactobaccili is one) and fungi turn sugar into lactic acid (think milk products). This sometimes further breaks down into carbon dioxide, but does not create alcohol.

So when you put whole grain flour into a jar with an equal amount of water, let it sit on the counter for a few days, the bubbling that occurs is ethanol fermentation acting on the carbohydrates. When you bake bread using that as a starter, the result is 'Sourdough' because the sugars have been pre-digested. You also do not have to use yeast, because the natural yeast will cause your bread to rise. Fermentation (and I believe sprouting as well) increases the enzyme content of food, but since enzymes are destroyed in the baking process, the most benefit is seen when you eat raw sprouts and raw yogurt from lacto-fermentation.

Again, I love the taste of sourdough, and variety in your diet is always good. But it is not the first and only option in the art of breadmaking.

GET WHOLE GRAINS

Buy whole grains from a co-op dedicated to acquiring non GMO products from local producers. You avoid a lot of the plastic packaging and waste that happens when you buy supermarket fare, and save a lot of money in the process.

Have an 1/8th acre or so lying around? Grow your own! This is so worth it if you develop superior soil. Information on how to do this is found in the book, 'Nourishment Home Grown' by A. F. Beddoe.

My list of grains for bread-making in order of preference (taste, performance and nutritional value):

1. Spelt (great taste and nutrition, as it is the ancestor of wheat)

2. Hard White Wheat (good taste, not as good nutritional value)

3. Kamut (I have not used this too much, as it is expensive, but very good for you)

4. Hard Red Wheat (makes a dense bread, and the flavor is not as good, but is higher in protein)

For rolls, pastries, pie crusts, cookies, etc. use Soft White Wheat (any of the above work as well, but the soft white wheat is a good transition grain for your family as it's color and texture are light).

MILL WHOLE GRAINS

Get a grain mill. I have been pleased for the most part with my Nutrimill, but the motor and electric parts require a professional to service it when any problem occurs, so I would love to have a manual grain mill (stone-ground) someday. Don't have enough money for a mill? See if a friend would let you use theirs, or perhaps your local health-food distributer has a source, or buy a used one, or use your blender (this produces course flour, but when you are just starting out, may be a good choice).

Above all - DO NOT BUY PRE-GROUND WHOLE GRAIN FLOURS FROM THE STORE.

Flour is almost completely rancid and worthless within 24 hours of milling. This means you are paying for something that may be harmful, not helpful. The one exception to this is oats - I would recommend buying a big bag of thick rolled oats and freezing them in ziplock bags. If you do not have room, store in a cool pantry, and focus more on your other grains. Brown and wild rice needs to be stored in the freezer.

EAT WHOLE GRAINS

Get those tasty whole grains into your family's diet in every way possible. It's amazing how many options there are!

* Oatmeal (soak for a day in the crockpot with a couple T. of whey, then cook overnight with a bit of salt and butter. Serve the next morning with raw milk, raisins, nuts, coconut, cinnamon, and raw honey)

* Granola - combine 10 C. rolled oats, 1 C. wheat germ or oat bran (I don't advocate separating germ/bran from the whole grain, but adding a bit extra into the diet won't hurt), 2 C. dried shredded coconut, 2 C. sunflower seeds, 1 C. sesame seeds, 3 C. chopped nuts, and flax seeds in a large bowl. Heat 1 1/2 C. honey/maple syrup/agave (a mixture is good), 1/2 C. blackstrap molasses, 1 1/2 C. water, 1 1/2 C. olive/coconut oil, 1 1/2 tsp. salt, 2 tsp. cinnamon, 1 T. each real vanilla and orange extract in a saucepan over low heat until dissolved and well-combined. Mix wet and dry ingredients together, and spread granola on trays in your dehydrator. Once completely dry, store in bags in the freezer what you will not use right away.

* Brown Rice - 1 C. rice to 2 C. water. Add salt, butter, spices, chicken broth, beans, sliced almonds and other ingredients for variety and flavor.

* Whole Grain Crackers (Nourishing Traditions) - Mix 2 1/2 C. spelt flour with 1 C. raw plain yogurt and leave covered overnight. Then add 1 tsp. salt, 1 1/2 tsp. baking powder, 1/2 C. soft butter, and 2 T. sesame seeds and mix well. Roll dough out to about 1/8th inch thick and slice into cracker-size squares. Place on dehydrator sheets and dry well. Very delicious tart flavor!

* Rice 'n' Oat Bran Cereal (Sue Gregg) - Bring 3 C. water to boiling, whisk in 1 C. oat bran, 3/4 C. coursely ground brown rice, and a couple dashes of salt. Continue to cook it and as it thickens, gradually add 3 C. real milk and finish it off with a bit 'o real butter. Serve with a natural sweetener, if desired. This is a real family favorite - my sisters ask, 'are we having 'fawina' today?' (we used to buy refined cream of wheat (also known as Farina) at the grocery store, and this looks a lot like it but is better for you).

* Popcorn - use a kettle over the stove.

* Cream Cheese Breakfast Pastries (Nourishing Traditions) - combine 1/2 C. soft butter, 1 C. homemade cream cheese, and 2 C. whole wheat pastry flour and let sit overnight. In the morning, add 1/2 C. rapadura (or other natural dry sweetener), 1 T. vanilla, and 1 tsp. salt and mix well. Roll into a rectangle 1/4 inch thick on floured cutting board and spread 1/4 C. melted butter, 2 tsp. cinnamon and 1/4 C. chopped pecans or walnuts over the top. Roll up starting from the long side (cinnamon-bun style), slice the roll into 1 1/2 inch lenths and place on a cookie sheet to bake at 300 degrees for about 45 minutes. These are rich and a satisfying treat.

* Spelt Bread (Sue Gregg) - I love the flavor of this bread. Proof 2 tsp. yeast in 1/4 C. warm water with 1/2 tsp. honey. Blend in a separate bowl 2 C. cool water, 3 C. spelt flour and add the yeast mixture. Cover bowl and let sit overnight. Then add 2 tsp. salt, 1/3 C. olive oil, 1/3 C. honey, and enough spelt flour to become correct consistency (about 6-7 C.). Knead for about 20 minutes (or in your food processesor), set in greased bowl and let rise for about 1 1/2 hours (if placed in a pre-warmed oven, it takes less than an hour) until risen double. Punch dough down, divide and place in bread pans. Let rise for 45 minutes until double. Bake at 350 for about 40 minutes.

Bread really is good. I don't have the technique even close to being totally correct, but I'm learning, and always appreciate some tips from those of you who are experts in this area.

* Sourdough bread - there really is nothing simpler than making the starter for homemade sourdough. Add 2 C. rye flour (I have tried using wheat, but rye really is the best choice) to 2 C. cold water, let sit in a bowl on the counter covered with a cloth, and each day dump in a clean bowl and add a small amount of rye flour and water to feed the fermentation. The dark liquid, bubbling, and 'sour' smell are all normal. After a full week, you can use in breadmaking, store in the refrigerator, keep adding more flour/water, whatever. Traditional sourdough is basically using a quart or two of starter, adding some flour and water until it is the correct consistency, and adding about 1 tsp. salt per loaf of bread. Then you divide and place in bread pans, let rise for 4-12 hours in a warm place, and bake at 350 degrees for about an hour. If you need specific amounts, please consult a good recipe :)

And last but not least, transition your family from white flour by adding half whole grain flour to any recipe - cornbread, muffins, cookies, cakes, pies, rolls, everything! The flavor is excellent, and the only downside is a slightly heavier, more filling, and perhaps drier/crumblier texture that takes some getting used to. Now, everything made with white flour just tastes bland to me.

WHOLE NUTS/SEEDS/BEANS

Other foods I include in this all-important category are:

* Raw nuts (soak in a salt water solution for a day, then dehydrate for good flavor/digestibility)

STORE IN THE FREEZER OR REFRIGERATOR

- Add to smoothies

- Use as snacks

- Add to granola, cereal, even grind in a blender and add to breads

Nutty Butter Balls (Sue Gregg) - Chop and mix together: 1/2 C. dried fruit, 3/4 C. nuts, 1/4 C. wheat germ, 1/4 C. rolled oats, 1/4 C. dried coconut, 3/4 C. nut butter, 2 T. raw honey, and 1 tsp. vanilla. Roll into balls and refrigerate. Yum!

* Seeds (sunflower, sesame, flax, poppy, pumpkin)

FREEZE/REFRIGERATE

- Use same as nuts

Sunflower Biscuits (Sue Gregg) - mix together 1 C. ground sunflower seeds, 1 C. whole wheat pastry flour, 3 1/2 tsp. baking powder, 1 tsp. salt, 2/3 C. buttermilk, and 4 T. melted butter. Drop by large spoonfuls onto greased cookie sheet and bake at 375 for about 15 minutes. Absolutely heavenly with raw honey!

* Beans

- Soak in leftover beef roast drippings, add salt, onions, garlic, herbs/spices and cook in crockpot for a great side dish.

- Lentils and rice

- Beef and bean stew

- Soup

- I've even heard of grinding beans and adding to bread

So go for it! Add these tasty foods one at a time and see the results in your health. I've heard it takes 10 times of introducing a food until most kids will actually eat it and like it, and it seems to be true. My brothers love some of the breads that I make, and other foods have even become all-time favorites which they prefer over unhealthy versions.