Well first a update on Beaker-that little guy is just rock’n it back with his momma, he is growing, nursing, eating and is all full of himself.. sometimes you get really luck and if you can catch something early, it works out so much better then waiting to just see if it will work out on its own..
Well, you have heard me talking about the rising costs of grain and the fact that my piglets were born to a point in the wrong season (not knocking it, it was a wonderful joy to see them) but from a fresh food stand point, not so great..
So we are going to take something I have done on a small scale for the birds and for milking critters and take it to a much larger scale, I am going to be ramping up on sprouting fodder for the winter use.
I am planning on mainly using Barley but with a light mix of black Sunflower seeds, and wheat, along with a smaller amount of dried hay.. now you are most likely thinking, is it really worth the work..
To which I say, ask me in a month LOL..
I just think the idea of taking one pd of seed and turning it into between six to 11 pds of fodder (the amount of grow back really seems to depend on who you read) but on average for my own trials before, it was around 8 pds of fodder to 1 pd of barley, any way you cut it that is a huge difference.. this has been tried before with success for large blacks pigs
And the health punch is not to be overlooked, this will allow me to finish off my piglets without corn, and allow them to be raised on what would be very much like having fresh summer time feeding on pasture and greens, perhaps not as close as I would like but I have dried nettles, burdock leaves, horseradish and I have a good amount of seeds from different things I have collected in the garden, radish, as well as dried Plantian seeds stems etc.
So what do you think, if you could not have pasture raised pork, how would you as a small farm/local meat buyer feel about buying winter pork that was raised on mainly fresh sprouted fodder..
I’m going to do it either way as that is what I want for my own pork, but I am interesting in here feed back on how buyers would feel about this, given that a number of my regular readers are in fact those typical buyers in their own local areas, I figure you are the perfect folks to ask..





