20111102 Hay


Sowsand Hay Bales

When I write dates I tend to do it in century-decade-year-month-day format. This is a hold over from math and programming a long time ago as it provides both numerical and alpha sorting. Today is palindromic when written that way. Yesterday was 20111101 which is pretty neat too. A week from Friday will be 111111.

Last week we started putting out hay for the pigs. It’s getting to the time of year when the pastures are starting to get sparse plus the pigs are appreciating the bedding. The pigs sleep on the hay, and in the hay, as well as eating it. By spring virtually all of the hay will have passed through them to be deposited as fertilizer out on the winter paddocks which will then become our summer gardens for growing food for the pigs for next winter.

We’re cranking to get ready for winter, not just butcher shop but also bracing the farm for the coming snows. Winter is a time to hunker down and get through the season. Hay has started to arrive. Pigs are moving in from the far fields to the near fields that we had stock piled over summer. Soon they will be on the winter paddocks.

Outdoors: 53°F/26°F Sunny
Tiny Cottage: 66°F/64°F

Daily Spark: Hair Brush: The hare had a brush with death when chased by the wolf. -WBJ

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About Walter Jeffries

Tinker, Tailor...
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5 Responses to 20111102 Hay

  1. Zach says:

    Do you allow the hay to build up in the bedding, or pull it after a week or two and spread it in the fields and start over? Also, how do you keep the whey from freezing in your storage tanks?

    • We let the hay build up to produce a deep bedding pack. This composts producing a warm bed all winter. Then when we clean it out we add it to a compost pile to finish composting.

      To keep the whey tanks from freezing we cycle whey through them and pile snow on them during the worst cold which buffers them from the winds and air temps. The valves do freeze easily. See these posts about freezing and dealing with it.

  2. Beth Stoneking says:

    Good morning! I’ve included this link that I thought you may find cool. I think it’s long overdue. You may already be familiar…
    http://www.kickstarter.com/projects/1917107415/recap-mason-jar-caps

    Absolutely can’t wait to see the finished shop. One day I will drive on up to buy some of your hot dogs although if you ever decide to ship frozen ones I will be first to buy!
    Beth

  3. Susan Lea says:

    I hope this isn’t too late to ask a question about this post (hopefully you get notified of it without having to check back), but I’m wondering about the tub of water in the lower left corner of the photo. Is it one of those black rubber things? And is it used to water the pigs, give them a wallow, or both? We were using a kiddie pool for ours–ha! ha! We had NO idea how big they’d get, and by the end only part of one pig would fit in at a time. We’re looking for a better solution for next time . . .

    • All comments are moderated which means I see them. This prevents spam and also means I get a chance to answer questions no matter how old the post. Thus feel free to post comments on all posts. Oldies are goldies.

      The black trough is a 300 gallon whey feeder, which is partially empty in the photo as they’ve drunk it down and I was about to fill it when I took the photo. To the left is a white half barrel that is a water trough. This area right by the driveway is where the troughs are. They have a mud wallow several hundred feet further up the mountain. That is a spring fed hollow they have made and enjoy. By packing it through use it holds water.

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