Wednesday, September 26:
Let us speak for a moment about pigs. Not the two pastured pigs presently residing by the stock pond, but the pigs in the barn. It is a serious consideration for the family-scale farmer what to feed his livestock; since he is not raising his animals primarily to sell them but to eat them, it is important that they be fed for just as small a cost as possible. The meat we raise may be better than anything money can buy, but we whose means are limited cannot consider it a bargain unless we reduce the actual cash outlay to almost, or literally, nothing. This means little or no bought-in feed. So what do our pigs eat?
Well, first of all, dairy waste. Only in a family-scale dairy, there is no waste, there are just dairy products. The ones that usually go to the pigs are whey, buttermilk, and some skim milk. Right now, with the cows either going into heat or in early pregnancy and with three baby bulls in the calf barn, there is less milk to spare than we like to see, maybe a gallon of skim every other day, two gallons of buttermilk a week, and whey only by the quart from drained yogurt. The pigs devour it.
When there is no milk there is swill, or slops, the cooked vegetable and table scraps from our own and the monastery’s kitchens. This is also extremely palatable to the pigs, as well as to the chickens and dogs. There is bakery waste usually two days a week, given to us at third hand by the Franciscan sisters to whom it is delivered in black plastic trash bags. There are windfall apples by the bucketful, gathered from the trees in the pasture. These have only been ours for two years, just since we bought the field, and the pruning we have been doing, while it helps, has not yet succeeded in making the apples from those trees worth harvesting for our own use, but the bruised fruit, sweet , red and yellow, is prized by pig, chicken, and duck, miniature horse, and the cows.
The garden offers many things for the pigs, and will offer more. The zucchetta rampicante, or tromboncino zucchini, which has sprawled fifteen feet out of the raised bed where it is trellised, produces far more squash than our households can use. The overgrown individuals are roughly chopped with a hatchet when we split the firewood for cooking swill and added to the mess in the big copper cauldron. Bean plants, corn stalks and tomato vines pulled from the garden are thrown in the pig pen where what is not eaten becomes bedding, trampled and chewed to shreds. In the monastery garden ranks of beets and turnips, maybe a thousand row feet or more, fill the open spaces left when the potatoes were harvested, and these are intended for the pigs winter food. And the late beans, when we have had our share, will provide good protein for all the pigs on the farm.
This last item seems to us a good idea, and next year any spaces left empty before the middle of Augusts will be sown to pintos as fodder for the pigs and cattle.