Sunday, February 22, 2009

Vegetable Culls

One of the most amazing characteristics of pigs is their diet.

Primarily, our hogs gain on organic grain (some of which we dry-farm), but as mentioned before, they also spend a great deal of time foraging and rooting for food available in pasture; whether the meal be nuts, grass and other vegetation, or insects.

To round out our hogs' diet, ensuring they receive a diverse base of nutrients, we also feed them our vegetable culls (sorted, damaged produce and trimmings). During winter, the hogs munch on root vegetables, such as beets, potatoes, carrots, turnips and radishes, and leafy stuff, like kales, cabbages, broccoli, leeks, and trimmed tops of various veggies. 

In one of the photos is a flowering patch of brassicas. The pigs devour the mustard cover seeded in pasture, so we picked and fed a few lugs of the stuff and figured they would enjoy rabe... 

Our hogs loved it!