RAISE YOUR OWN BACKYARD HENS


PRESENTATION BY HOLLY BROWDER AT THE SAG HARBOR FARMERS’ MARKET ON JUNE 29, 2013

CONSIDERATIONS

1.       TIME:  FED, CLEANED UP AFTER, LET OUT EACH MORNING AND LOCKED UP SAFELY FROM PREDATORS AT NIGHT.  EGGS NEED TO BE COLLECTED DAILY.

2.       MONEY:  BULK OF COSTS ARE START-UP:  COOP, FEEDER & WATERER AND CHICKEN FEED.  AND THE CHICKENS THEMSELVES. 

3.       SPACE:  BASED ON SIZE OF FLOCK BUT IN GENERAL FOR BIRDS W/OUTDOOR ACCESS 2 SQ FT PER BIRDSIN THE COOP AND 4 SQ FT PER BIRD IN THE RUN. CONSIDER INCREASING THE SPACE PER BIRD I THE COOP IF YOU PLAN TO KEEP THEM THROUGH WINTER AND PERIODS OF INCLEMENT WEATHER KEEP THEM ‘COOPED UP’. 

4.       NUMBER:  CHICKENS LAY JUST ABOUT AN EGG A DAY SO DETERMINE HOW MANY EGGS YOU WILL NEED TO FEED YOUR FAMILY WHEN DECIDING HOW MANY CHICKENS TO RAISE.  SINCE THEY ARE SOCIAL ANIMALS SO PLAN FOR AT LEAST TWO BIRDS.

 
 
BREED
OVER 200 BREEDS OF CHICKENS THAT RANGE IN WEIGHT FROM 1 TO 12 POUNDS.  BREEDS VARY IN TEMPERAMENT AND CLIMATE NEEDS. 

EGG COLOR DETERMINED BY BREED: 
    WHITE: LEGHORNS
    BROWN: RHODE ISLAND REDS, NEW HAMPSHIRE REDS
    PASTELS: ARAUCANA

HEAT TOLERANT -  RHODE ISLAND RED, LEGHORN

COLD-HARDY -  ARACUCANA, PLYMOUTH ROCK

BOTH – NEW HAMPSHIRE RED AND BRAHMA


ROOSTER? ONLY NECESSARY TO BREED CHICKENS; OTHERWISE JUST PLAN TO REPLENISH YOUR STOCK AS HENS AGE; ALWAYS A DOMINANT FEMALE THAT WILL MAINTAIN ORDER

 

CHICKS, PULLETS OR HENS
ORDER CHICKS IN THE SPRING AND THEY USUALLY ARRIVE IN THE MAIL; WILL NEED TO BE KEPT IN A BROODER FOR ABOUT 16 WEEKS 

PULLETS ARE CHICKENS BETWEEN 16 AND 20 WKS OLD; MUCH CLOSER TO LAYING (AROUND 6 MONTHS)   

MATURE BIRDS:  PURCHASE HENS ALREADY LAYING FROM A FARM YOU TRUST; WILL LAY FOR ABOUT 2 YRS THEN EGG PRODUCTION WILL DROP OFF
**RESOURCES:  MOYERS CHICKS  www.moyerschicks.com  OR LOCAL AGWAY

 
 

HOUSING:
PURCHASED OR DIY COOP:  NEST BOXES, ROOST, VENTILATION, SECURE DOOR

CONSIDER A CHICKEN ‘TRACTOR’ (ON WHEELS)
**RESOURCES: CHICKEN COOPS  45 PLANS FOR HOUSING YOUR FLOCK BY JUDY PANGMAN

FEED:
TYPICALLY PURCHASED IN 50 –LB BAGS; CONSIDER ORGANIC (NO GMOS, NO HERBACIDES, PESTICIDES AND CARCINOGENS LIKE ARSENIC) AND STORE IN A BRUTE CAN WITH TIGHT-FITTING LID TO KEEP OUT MICE, RATS AND RACOONS.

ALLOW DAILY FORAGING

TABLE SCRAPS: FRUIT, GREENS, WEEDS, STALE BREAD, COOKED MEAT SCRAPS.  NO SPOILED/MOLDY FOOD, FISH, CITRUS.

ACCESS TO CLEAN WATER AT ALL TIMES

GRIT (GRANNY GRIT) OR SMALL STONES/PEBBLES

PREDATORS:
ON LONG ISLAND, HAWKS, OWLS, FOXES, WEASELS, RACOONS AND CATS/DOGS.  MOST ATTACKS OCCUR AT NIGHT SO ALWAYS CLOSE UP YOUR HENS SECURELY AT DUSK.  CONSIDER AN ELECTRIC FENCE TO CONTAIN YOUR HENS AND KEEP PREDATORS OUT DURING THE DAY. 

**RESOURCES:  PREMIER 1   www.premier1supplies.com

 

 


A SAMPLE DAY OF RAISING YOUR OWN HENS: 

MORNING:  LET CHICKENS OUT OF COOP, FILL WATERER AND FEEDER

AFTERNOON:  COLLECT EGGS, CLEAN AND REFRIGERATE

EVENING: REPLENISH WATER AND FOOD; LOCK UP HENS AT DUSK

Chicken Barbecue from South Carolina & Backyard Hens in Sag Harbor

We've had several friends visit us from the city and beyond this past week, including Chris's buddy from college, Mark.  Not only did Mark assemble our new grill but he also christened it with a South Carolina-style barbecued Browder's chicken.  It was delicious and we are including this secret recipe, handed down to Mark 30 years ago, since it would be perfect to serve at your 4th of July party:   
  
 
 
FARMERS' MARKETS and FARM HOURS
This Saturday, find Holly at the Sag Harbors Farmers' Market and Noah at the Greenport Farmers' Market.  Chris will be at his usual post at the Westhampton Beach Farmers' Market.    
 
We will miss the Shelter Island Farmers' Market for this Saturday only and we apologize to our loyal Shelter Islanders.  
 
Information on all of our markets this season can be found on our website and updated regularly on  our Market Calendar. 
 
 
Holly will give a special talk on the topic of Raising Backyard Hens at the Sag Harbor Farmers' Market at 11:00 am this Saturday.  If you can't make it, check out the interview with the Sag Harbor Express.   
 
On farm sales available this Saturday afternoon from 3:00 - 5:00 PM and on Wednesday, July 3rd from 3:00 - 5:00 PM during our CSA Pick-up. Remember to pick-up your chicken for the 4th of July!  
 
 

New Lambs and Opening Day at Shelter Island


Our baby lambs went out onto pasture today to help mow down the tall grass as a result of all this rain.  We expect to have lamb available for sale in December and again next Spring.   Be sure to check our facebook page to see more pictures of their first day on grass.   
 
FARMERS' MARKETS
This Saturday, June 15th is Opening Day at the Shelter Island Farmer's Market!   Also find us on Saturday on the North Fork at the Greenport Farmers' Market and on the South Fork at the Westhampton Beach Farmers' Market.   
 
Information on all of our markets this season can be found on our website and updated regularly on  our Market Calendar. 
 
Red Broilers will be available this Saturday!   Our "Reds" are slower growing chickens with more dark meat and richer flavor.   If you prefer legs & thigh-meat than this is the chicken for you.  
 
If you are looking for a great Father's Day dinner, check out the Brick Chicken recipe on our website.  Our Browder's Blends organic dry rubs for sale at the markets and online also make a great gift.  
 
On farm sales available every Saturday afternoon from 3:00 - 5:00 PM and on Wednesdays from 3:00 - 5:00 PM during our CSA Pick-up.   
 
You can also purchase our organic eggs at Fork & Anchor General Store in East Marion and at Provisions & Ingredients in Peconic.  
 
CHICKEN & EGG CSA
Full chicken and egg shares should pick-up at your designated market on Saturday.  As a reminder, half shares should pick up if they skipped the previous Saturday.
 
CSA pick-ups are also available on Saturday & Wednesday from 3:00 - 5:00 PM at the farm.  Or just stop by during those hours and visit with the baby chicks in the barn. They'd love to see you!
  
Have a great weekend and eat local!
Holly & Chris
  
  
 
 
 

Farmers' Market & CSA News plus a North Fork film Premiere!

At the farm we are looking forward to having our first batch of lambs out on pasture this coming week.   Be sure to check our facebook page to see the first pics! 

 FARMERS' MARKETS
This Saturday, June 8th find us on the North Fork at the Greenport Farmers' Market and on the South Fork at the Westhampton Beach Farmers' Market.   

 Information on all of our markets this season can be found on our website and updated regularly on  our Market Calendar. 
 
 
Red Broilers will be available in limited quantities this Saturday - please plan to come early to the market to purchase one.  The "Reds" are slower growing chickens with more dark meat and richer flavor.  The Cornish Cross, our White Broilers, offer more white meat and more chicken breast. 

NEW!  We are offering cuts of organic chicken at our farmers markets. Look for organic chicken breasts, thighs, drumsticks and wings for sale.  We also offer chicken liver and chicken hearts (our cats love hearts).  If you like to make your own organic chicken stock, ask for specially-priced bags of chicken back & neck.  Feet always available by advance reservation.  

On farm sales available every Saturday afternoon from 3:00 - 5:00 PM and on Wednesdays from 3:00 - 5:00 PM during our CSA Pick-up.  Please note that if we sell out of chicken at the farmers' markets only eggs will be available for sale on the farm. 
You can also purchase our organic eggs at Fork & Anchor General Store in East Marion and at Provisions & Ingredients in Peconic.  

CHICKEN & EGG CSA
Full chicken and egg shares should pick-up at your designated market on Saturday.  As a reminder, half shares should pick up if they skipped the previous Saturday.
CSA pick-ups are also available on Saturday & Wednesday from 3:00 - 5:00 PM at the farm.  Or just stop by during those hours and visit with the baby chicks in the barn. They'd love to see you!

GROWING FARMERS
This Saturday at 3pm at the Cutchogue Library there will be a screening of the documentary film, Growing Farmers, followed by a panel discussion that will include Chris.  Please come out and see this film at its North Fork premiere!
If you can't make it on Saturday, you can still watch this important film by downloading the link on our website.
We look forward to seeing you this weekend!
 Holly & Chris  
 

Winter Stock Up! Reserve Your End of the Season Chickens Now.....

Our pasture will become dormant in the coming weeks and we'll let it rest until the first flush of spring next year when the chirping of our broiler chicks will be heard again. We have our final flocks out on pasture now.
Many of you have asked, "Where can we get your chickens in the winter?" The answer is, your own freezer!
Our 2012 Winter Stock Up Program begins next month.
How it works:
Reserve up to 5 chickens for the winter.  You can select a preference for White or Red broilers and we'll do our best to accomodate. Select your pick-up date and location:
 
  • Greenport Farmers Market - 9 am to 1 pm
    • Saturday, October 6th
    • Saturday, October 13th (Final market of the season!)
  • Browder's Birds at Charnews Farm, 3005 Youngs Ave, Southold - 9 am to 11 am
    • Saturday, October 20th
    • Saturday, October 27th
  • Westhampton Beach Farmers Market, 9 am to 1 pm
    • Saturday, October 6th
    • Saturday, October 13th
    • Saturday, October 20th
All White Broilers are offered at $6.50/lb and Red Broilers at $7.00/lb.
Most of our white broilers will range in size from 4 to 6 lbs and are trending toward the larger size; our Red Broilers will run slightly smaller. All chickens will be frozen and payment will be made at pickup -- cash and checks only please.
THE DEADLINE FOR PLACING YOUR RESERVATION is this Thursday, October 4th.
 
After that, any reservations will be taken on a first come, first served basis until we sell out. Please email your reservation to holly@browdersbirds.com
We'll do our very best to provide each of our customers with as many chickens as requested, but please understand that we have limited quantities.
We'd like to take a moment to say thanks to all of you for making this such a rewarding season. Your smiling faces, your words of encouragement and your appreciation of what goes into growing certified organic, pasture raised chickens sustains us on those long and grinding days. Your support means more to us than you'll know. We do our very best to provide you and your family healthy, humanely treated and delicious chickens and we hope you've enjoyed them.
All the best,
Chris and Holly

Organic Certification Update

We just received our organic certification certificate for the 2012 season! We now have certified organic chickens & certified organic eggs for sale every week.

Many people have asked, what does certified organic really mean? It means that a third party certification agency (NOFA-NY) has verified our records and practices to insure that:

1. Our chickens live on a pasture that's been free from ...herbicides, pesticides, and fungicides and other prohibited substances for at least the last three years.
2. All of our pasture seeding is done with certified organic seeds
3. All of our chicken feed is certified organic
4. Our chickens have outdoor access and in our case, live outdoors
5. Our processing and other management practices meet organic requirements.

There is a significant of amount of record keeping and paperwork that we must adhere to and we are thoroughly inspected each year. Nevertheless, we believe in organic management and we're willing to make the extra effort to insure that we meet these requirements.

Thanks for all of your support.


Chris

Learning the True Price of Food By Noah Kopf

Here is an inspiring essay written by 12 year-old (well, he just turned 13 this week!) Noah, about his experience in slaughtering a chicken at an agriturismo in Central Italy. We were moved by his words about the experience and wanted to share it. It is great to see the next generation 'gets it'. We can't wait to meet Noah this season!

* * *

Life is a journey, ups and downs included. Along that way, sudden realizations spring across your path, and there is no other option but to experience and consequently be changed by them. One of those striking moments happened to me at Farm and Wilderness camp last summer, when I slaughtered a chicken.

My family's car rattled out of sight down the bumpy dirt road leading away from Farm and Wilderness camp in Vermont. Without electricity and not much contact with the outside world, growing our own food was a necessity, and that included slaughtering our own meat. Doubtfully, I scribbled my name on a list spotted with grimy fingerprints, feeling like it was my own death sentence instead of a bird's. One misty Sunday later I stood under a tent, watching others kill, pluck, and butcher their chickens. The line shortened, and suddenly I was next. The chicken was on the stump, its fiery plumage dully gleaming with the glare of midday. My axe was raised, and I swung. I will never forget what it felt like. The axe burrowed deep into the wood, and where a living thing stood before there was now just unprocessed meat.


"Good job. There's no going back now", my partner said. With tears on my face, he and I went through the process, and in less than 10 minutes, a living chicken was turned into one of the carcasses that are kept in the refrigerated meats section at a grocery store. This was the true price of food, a lesson hard learned but important. After, I saw the food on my plate with more gratitude and respect than before.


Even before I went to camp, I knew the chicken harvest was going to happen, but I didn't know if I was going to participate. In the end I decided that, as a chicken eater, I should experience how it gets on my plate. Before camp, I had never made the connection between "farm and fork." Chickens, as well as other meats and produce, went into one end of the agribusiness factories as raw materials and came out the other end as things I could eat. I had read the
Omnivore's Dilemma for Kids many times, but to see what was so meticulously described was completely different. I realized what the true price of food was and it isn't $3.99 a pound. It is hours of work, having to get up at 6:00 am on cold rainy mornings to feed the chickens, and, ultimately, an animal's life. To quote Michael Pollen, "meat doesn't come in sealed plastic bags." But with that understanding came another feeling, a feeling of pride. Not because I had killed a chicken, but because I had taken responsibility for eating it. I had no longer averted by eyes while someone else slaughtered the chicken I ate, and no longer paid someone else for taking care of it for four months. I took full responsibility for that chicken's life and I had every right to eat it. Before I felt guilty because I had benefitted in the results of others work while never doing the work myself, but now I was as qualified as anyone.
It took hours of work, countless mornings getting up at still-dark hours, and the life of a chicken for me to feel proud about what I eat and learn the true price of food. It is a lesson that should be learned by all people living on Earth, because it's what is keeping us alive. For now, my conscience and my stomach are both satisfied.

Noah Kopf is a 12 year old boy living in Newton, MA. He takes weekly cooking lessons and is one of the younger members of Slow Food USA.

2011 End of Season Note

Holly and I want to thank you, our customers, for supporting our fledgling farming business in 2011. We worked very hard to provide you with the highest quality chicken and eggs that we know how to grow. Your enthusiasm, encouragement, and smiling faces always provide us with a much needed boost during the long season and we are grateful for all of you. We're busy planning for next season and we hope to continue to diversify our farm to add incremental revenue streams. We'll definitely increase our laying flock and we hope to add some lambs/sheep to act as our lead herbivore on the pasture. We'll continue to supply you with Cornish Cross (white broilers) and Red Broilers next season.

We want to thank Tom Hart, our part time apprentice in 2011, for all of his hard work and assistance this year. He will be very difficult to replace and we wish him success in his new farming venture. Having said that, we are seeking a full or part time apprentice for the 2012 season (March - October). If you know any honest, hard working people who have a
passion for our kind of farming, let us know.We've committed ourselves to small, local farming. We do our very best to farm sustainably, organically, and as good stewards of the animals and land. We realize that this kind of farming is more expensive for you, but we also know that in the long run, it's worth it. We're grateful that you understand this.

By the way, our eggs are available at Fork and Anchor in East Marion and Love Lane Market in Mattituck. The North Fork Table in Southold is featuring them on their new brunch menu.
Our spice rubs and frying dredge will be available at A Taste of the North Fork on Peconic Lane and Love Lane Market.We wish you and your families a wonderful holiday season and good health in 2012.

We look forward to seeing you next season or around town.

Holly and Chris