With temperatures rising and with possible water shortages looming we have to waste less food. What is viewed as food in today’s supermarket shopping culture is a good question. If you have your own garden and you don’t use insecticides, econdary harvests like beetroot and carrot tops, pumpkin and radish leaves and nettles are nutritious and delicious, doubling the harvest of greens in small veggie patches. The main harvest in my garden at present is broad beans and throwing away the lovely young fresh pods has rankled with Mrs BYF for ever.
What we did today was to remove the beans from the pods and save them for later. The pods were rinsed, cleaned and sliced sliced in about 3 mm thick pieces, much as one would slice green beans, to be used in a stew. The stew was so delicious that I had to share the recipe with you.
Broad Bean Pods Stew
500 g any meat, cubed or on the bone. Because I had to make room in my cages I butchered some birds and I used:
2 quails, wings, neck and the backbone of a chicken. I also added all the livers.
1 onion diced
1 clove garlic chopped
1 tablespoon tomato puree
1 1/2 cups of white wine
5 cups sliced broad bean husks
1/2 cup stock, more if needed
6 tablespoon olive oil
pinch of chili flakes or one small chili
sage, about 1/2 cup sliced
Large pan or dutch oven with a tight fitting lid that will take all the ingredients.
Soften the onion in the olive oil over low heat, do not let it change colour. Add the garlic and meat and lightly brown over medium heat. Turn the heat up and when bubbling add the wine, leaving it to boil the alcohol away.
Add the sage, chili and puree and turn the ingredients over in the pan until well covered. Add the husks and a few tablespoons of stock. Cover the pot tightly and leave to cook over slow heat. Check in 20 minutes for moisture and add salt and pepper. Cook for about 60 minutes or until the meat is tender, adding stock only if necessary. The dish should not be soupy.
Serve with polenta or rice to soak up all the lovely sauce, or enjoy with crusty home made bread and a glass of home made red wine.
NEW FEEDING REGIMES
For Coturnix coturnix and all other Wild Birds
Combining my experience in animal nutrition and husbandry with extensive reading regarding the latest nutritional developments I am now manufacturing feeds that are very advanced in approach. These feeds benefit high performing quails as well as all other wild birds. My birds are performing so well on these feeds that I have included these formulas in all the feeds I offer for sale.
My strategy is to maximise digestibility using the simplest and best combination of materials and feed additives. I also utilise proven probiotics / prebiotics to stimulate and enhance the naïve gut, creating a favourable environment for good gut flora to proliferate and keep cell junctions tight. The rations also assist gut enterocytes with function and repair, while there are some elements in the feeds that help the modulation of immune responses.
I have formulated to specifications for Quail Starter, Grower and Layer feeds as top of the range diets by introducing new additives in addition to the present Vitamin and Mineral Pre Mix. These additives contain extra Lysine, Methionine, Threonine , Isoleucine and Valine which is intended to fully balance all the digestible amino acid ratios. These additions also lift the protein and energy digestibility beyond their stated levels on paper by using 4 separate and specific feed enzyme activities. The extra additives contain bioactive Vitamin D (Hy-D), Vitamin C, and Calcium Carbonate for bone modelling and antioxidant properties. Kelp meal, minerals, electrolytes and some sources of protected Butyrate, Carvacrol and Thymol steer good flora and discourage overgrowth of pathogenic bacteria and organisms. These new additions also contain a Mannosidase enzyme to aid the digestibility of various materials with proven Phytase, beta Glucanase, Xylanase and Protease enzymes.
My new feed formulations are the ultimate diets for quail and wild birds. All the above inclusions are essential and unique and take care of all amino acid balances using standard materials, supercharging the opportunity across all fronts for the birds to start well, grow well and produce well. There is plenty here to give bumble bee sized chicks, as well as mature birds, every chance to thrive without antibiotics, which is a big plus. These feeds are not only essential for wild birds, but give all poultry that extra boost when under stressful conditions.
Single egg isolated on white background
I thought it appropriate to post some conversation about this topic I have had with a client
I’m new to your page and website but am excited to read all about your Vitamin, Mineral, Amino Acid and Enzyme Pre-Mixes for chickens.
I have six chickens I’ve had since one day old with their Mum, (there was 11 but now minus the rosters) they have not started laying yet, they must be six months now and I’m wondering if I’m just not giving them the right balance of feed. The Mum started laying again awhile back but then stopped.
I like to try to keep it organic and gm free, could you please advise if your mixes are natural and where you source everything from??
And also I’m unsure if i buy from you what and how much i should get, my chickens have not been eating much feed but rather enjoying free ranging.
How much for six chickens and to be sent to whakatane please and thank you for your time.
Thanks for the Email. As you can see from the analyses of the product we supply a wide range of micro nutrients in the product. These are formulated and mixed according to specifications for the specific animal and production stage, by using a combination of up to thirty different ingredients (raw materials). These ingredients are sourced from all over the world and some, like the methionine and lysine are synthetic. I also cannot specify that these are organic or non GMO. Most chickens would at present not be in production as result of the short day light lengths and will come into production after 21 June when the days are getting longer (day length being the stimulus for the birds to either produce eggs or molt and stop laying). Should you want to use the product, it has to be mixed with other food the chickens eat on a regular basis, such as a laying mash or pellet, as it is not water soluble and the birds would not consume it on its own. Mixing instructions could be provided at the appropriate time. Inclusion rates should be such that each mature bird takes about 2 g per day to provide for all the mikro nutrients required. Whatever they then consume of these while free ranging is a bonus and will keep them more healthy – over consumption of these mikro nutrients is very rare, if not impossible. It is off coarse difficult to balance the diets of free ranging animals — the only solution is to endeavor to provide what you suspect they might be rquiring – in free range chickens probably first and foreost is Ca, P and Mg and thereafter some quality mikro nutrients. This will again depend on how “free range” your animals rally are and what is their available for them to eat.
The Assistant Manager of the Backyard, the rooster named Alvin, passed away today. He was a great representative of the Ancona breed, and, above all he had personality and presence. He was like a friend and kept me company as I toiled in the yard. I tried everything I could to save him – regular worming, the best food, fresh water, warm house, company and ……free range access to the garden during the day. The last part is what did him in, I think. Alvin loved picking up every little thing he saw on the ground, working over the garden from end to end. In my efforts to establish a vegetable garden, turning over the soil to work in compost and lime as well as manure and I keep finding rubbish – bottles with dubious contents still in them, plastic, strange substances and whatnot. I cart everything away on discovery but that has not helped.
I have a lovely ngaia tree in the garden and know that the leaves are poisonous – that probably means that the berries and flowers are, too. I have not observed Alvin eating those, though. Some weeds are a worry and I shall have to check with neighbours to see which are poisonous. I still want to free range my chickens but fear for their safety.
Breakfast cannot be more enjoyable than with fresh home grown free range eggs and organic spinach out of the garden. I am lucky enough to have a combination of quail and chicken eggs for breakfast.
Wash two large bunches of spinach (beetroot or radish tops work equally well). Do not add water, the water clinging to the leaves from the washing will be enough. After a while press as much water out of the spinach as you can and put aside. Add one tablespoon of extra virgin olive oil and one tablespoon of butter to a pan. Also add three large cloves of garlic and one small chili finely chopped, simmer for about two minutes on low heat. Add the spinach to the pan and season with salt and pepper to taste. Now break in as many eggs as required and cook until eggs are done to your liking. You can cover the pan for a while when cooking if you want the eggs hard. Sprinkle with grated parmigiano, black pepper, add a dash of olive oil and serve with home made bread.
Coratella is the Italian name for all the organs in the thoracic (chest cavity) and the dish includes the heart, lungs, liver, spleen and kidneys of either a young lamb, chicken or rabbit. We were fortunate to obtain a suckling Boerbok lamb from a farmer close to Dunedin and I went to the farm and slaughtered it myself, hence had access to all the organs normally discarded and seldom eaten in New Zealand. Coratella is also the name of the resulting dish.
Clean the organs making sure that all the blood is washed off, then cut it into cubes about 2 cm square. Dice two onions and two cloves of garlic and fry in some butter and olive oil until well soft. Ad all the organs, except the liver, and fry well over medium to high heat. While frying, ad a chopped red chili, two bay leaves, salt and pepper. When the meat is almost done ad the liver and turn the heat to high. Ad a handful of chopped parsley and fry for three to four minutes until livers are done, but still pink on the inside. Ad one glass of dry white wine and let it evaporate. Serve immediately with polenta.
Do not forget the good home made dry red wine!