June 1-6 2026
UT/TSU Extension Lawrence County & Lawrence County Chamber of Commerce in cooperation with several local agriculture businesses and agencies would like to celebrate our farmers with the Lawrence County’s Salute to AG week.
This year’s theme—Farm to Fairgrounds.
Monday June 1st Canning For The Fair Workshop
Tuesday June 2nd Ag Appreciation Breakfast
Tuesday June 2nd Mini Fair at Middle TN District Fairgrounds
Thursday June 4th Farm To Table Dinner
For more information please call (931) 762-5506.
Articles for Salute to AG Week
Agricultural Fairs
The history of fairs and festivals dates back thousands of years, with references found in both the Old and New Testaments of the Bible. In North America, the first agricultural fairs were held in 1765, including one in Windsor, Nova Scotia—still in operation today as the Hants County Exhibition under the Windsor Agricultural Society. That same year, a two-day agricultural market and fair was chartered in what would later become York, Pennsylvania.
Elkanah Watson—an American agriculturist, writer, banker, and businessman from Plymouth, Massachusetts—is widely recognized as the “Father of U.S. Agricultural Fairs.” In 1807, Watson moved to Pittsfield, Massachusetts, where he raised Merino sheep and identified a need to encourage improved farming practices. To address this, he organized the first county fair in 1810. By 1811, the fair featured the first livestock show, offering prize money for cattle, oxen, swine, and sheep.
Following the success of these early fairs, Watson spent several years helping other communities establish their own agricultural societies. By 1819, most counties in New England had organized fairs, and by the end of the 19th century, nearly every state hosted at least one.
Much like their early counterparts, modern agricultural fairs continue to promote advancements in livestock, crops, and crafts through competitions, exhibits, and demonstrations. They also serve as valuable educational platforms, helping communities understand the importance of agriculture and where food, fiber, and fuel originate. Youth organizations such as 4-H and FFA maintain strong connections to fairs, offering numerous educational and competitive opportunities.
Agricultural fairs are a longstanding tradition in Tennessee. The Tennessee Department of Agriculture was established in 1854 to promote agriculture through fairs and expositions. Today, the state is home to 57 county, regional, and state fairs spanning its entire geography. The fair season begins in late May in Clay County and concludes in November in Chattanooga. Wilson County now hosts the Tennessee State Fair each year in mid-August.
2025 Tennessee Agricultural Fair Statistics
- Over 2.7 million visitors attended fairs
- More than $1 million was paid to agricultural exhibitors
- Over 112,000 agricultural exhibits were entered
- More than 30,000 agricultural exhibitors participated
- Gross receipts exceeded $20 million
- Over 21,000 volunteers contributed more than 506,000 hours
Working alongside the state department, the Tennessee Association of Fairs promotes and supports fairs statewide. A highlight of its work is the annual convention, where fairs are recognized for their achievements. Recently, Heath Hill of the Middle Tennessee District Fair served as president. Past presidents from the district include Bill Phillips (2009), Dr. John Beasley (1994), and John Beasley (1979).
The Middle Tennessee District Fair takes place each September in Rotary Park in Lawrence County. Sponsored by the Lawrenceburg Rotary Club since 1950, the fair has grown into one of the premier fairs in Tennessee. Each year, it draws more than 100,000 visitors and helps fund numerous community service projects through the efforts of Rotary and other civic organizations.
The fair offers a wide range of attractions, competitions, food, rides, and games. Despite its growth, it remains deeply rooted in agriculture. The livestock barn hosts animal shows throughout the week, while exhibit halls highlight the best locally grown and crafted items. Notably, a record-breaking pumpkin weighing 1,078 pounds—one of the largest ever raised in Tennessee—was once displayed. In the most recent fair, 608 exhibitors submitted 3,815 entries across competitions.
Grandstand events such as truck and tractor pulls, demolition derbies, junk car jump’n run, monster trucks, concerts, and giveaways draw large crowds. Even major entertainers like Garth Brooks have performed at the fair.
As preparations continue, the Lawrenceburg Rotary Club and the Middle Tennessee District Fair remain committed to the original mission of agricultural fairs—celebrating and advancing agriculture while bringing communities together. The 2026 Middle Tennessee District Fair is scheduled for September 24 through October 3 with the excitement and anticipation already building.
Food Preservation: Enjoying Your Harvest Year-Round
Stacy Clark
Family and Consumer Sciences Extension Agent
UT/TSU Extension Lawrence County
Preserving your own food is a rewarding way to enjoy the results of your hard work throughout the year. It allows you to savor fresh, seasonal foods—like summer fruits and vegetables—long after their peak season has passed.
There are several safe and effective methods for preserving food, which include canning, fermentation, drying, and freezing. Regardless of the method you choose, it is essential to follow proper procedures to ensure food safety.
One of the most important guidelines is to always use a tested recipe. Tested recipes have been developed and verified by food scientists to ensure that harmful microorganisms are destroyed and that the food remains safe for long-term storage. Using untested methods can lead to spoilage or foodborne illness.
For best results, preserve fruits and vegetables at their peak freshness. Always wash produce thoroughly before processing to reduce microorganisms. Bacteria, molds, and yeast can be found in soil, on food surfaces, in the air, and on equipment, so cleanliness is critical throughout the preservation process.
Canning
Canning is a preservation method that uses heat to destroy microorganisms and create a vacuum seal. There are two main types:
Water Bath Canning
This method is suitable for high-acid foods. Boiling water destroys molds, yeast, and enzymes while forming a proper seal.
Recommended for:
- Fruits and fruit juices
- Jams and jellies
- Salsas
- Tomatoes
- Pickles and relishes
- Chutneys, sauces, and pie fillings
- Vinegars and condiments
Pressure Canning
Pressure canning is required for low-acid foods because it reaches higher temperatures necessary to eliminate harmful bacteria.
Required for:
- Meats
- Poultry
- Seafood
- Vegetables (such as green beans, potatoes, and corn)
- Some tomato products
- Chili and soups
Important Tips:
- Test dial gauges on pressure canners annually.
- Weighted gauges do not require testing, but all parts (including gaskets) should be in good condition.
Jars and Lids
Use jars specifically designed for home canning, available in sizes ranging from half-pint to half-gallon. Inspect jars carefully for cracks, chips, or uneven rims that could prevent sealing or cause breakage.
Canning jars can be reused, but lids should always be new. Only purchase the number of lids you plan to use within a year, as older lids may fail to seal properly.
Best Practices:
- Keep jars warm before filling to prevent breakage.
- Avoid placing hot jars on cold surfaces—use a towel or rack.
- Follow manufacturer instructions for preparing lids.
- Do not use dented, rusted, or damaged lids.
While newer lid styles exist, the standard two-piece metal lid remains the most reliable for home canning. Proper sealing is critical to maintaining food safety and quality.
Headspace
Headspace is the space between the food and the lid inside a jar. It plays a key role in forming a proper vacuum seal. If there is too little headspace, food may expand and overflow during processing, preventing a seal. Too much headspace may leave excess air, leading to discoloration or spoilage. Always follow the specific headspace listed in your tested recipe.
General Headspace Guidelines:
- 1/4 inch: Jams, jellies, marmalades
- 1/2 inch: Fruits, tomatoes, pickles, salsas
- 1 inch: Vegetables, meats, poultry, soups
- 1 to 1¼ inches: Some low-acid foods (e.g., large meat pieces or starchy items)
Freezing
Freezing preserves food by slowing the growth of microorganisms. While it does not make food sterile, it significantly reduces spoilage.
Freezing Tips:
- Wash produce thoroughly.
- Blanch vegetables in boiling water or steam to inactivate enzymes and reduce surface microorganisms.
- Cool foods before packaging.
- Leave proper headspace, as food expands when frozen.
- Use moisture- and vapor-resistant packaging.
Drying
Drying removes moisture from food, preventing the growth of microorganisms that cause spoilage.
Drying Tips:
- Wash produce thoroughly.
- Pretreat fruits (such as with lemon juice) to prevent darkening.
- Blanch vegetables as recommended.
- Cut food into uniform pieces for even drying.
- Test dryness by cutting pieces in half.
- Dry vegetables until they are brittle or crisp.
By following safe, tested methods and maintaining clean practices, you can safely preserve foods at home. Whether you choose canning, freezing, or drying, proper techniques will help ensure your food remains safe and of good quality throughout the year.
If you have any questions about food preservation, need your dial gauge checked, or want a recipe, please contact Stacy Clark, UT/TSU Extension Lawrence County, 931-762-5506.
From the Barn to the Fairgrounds: Life Lessons Learned During the Fair for 4-H Livestock
From the barn to the fairgrounds, the journey of raising and showing livestock in 4-H is filled with valuable life lessons that extend far beyond the show ring. What begins as a daily routine of caring for an animal grows into an experience that builds responsibility, character, and confidence.
One of the most important lessons learned is responsibility. Livestock projects require daily care like feeding, watering, cleaning, and monitoring the animal’s health. This commitment doesn’t pause for weekends, bad weather, or busy schedules. Through this, 4-H members learn the importance of being dependable and putting in consistent effort.
Another key lesson is patience and perseverance. Preparing an animal for the fair takes time and dedication. Progress can be slow, and setbacks are common. Animals may not always behave as expected, and results in the ring don’t always reflect the effort put in. These challenges teach members to stay patient, work harder, and keep improving.
The fair also helps build confidence and communication skills. In the show ring, participants present their animals and often answer questions from judges. Speaking about their project and demonstrating their knowledge helps build confidence and the ability to communicate clearly under pressure.
Hard work and dedication are at the heart of every livestock project. Early mornings in the barn and long days at the fairgrounds require commitment and determination. Preparing for show day involves attention to detail, from grooming to practicing showmanship. These experiences help develop a strong work ethic that carries into all areas of life.
Equally important is learning sportsmanship. While winning is exciting, 4-H teaches that how you handle both successes and failures inside and outside of the showring. Members learn to respect others, support their peers, and accept outcomes with a positive attitude.
Finally, 4-H livestock projects foster a sense of community and leadership. Members work alongside family, mentors, and fellow participants, building friendships and learning from one another. Whether they know it or not, it is important that the senior showman remember that the junior 4-H’ers often look up to them and can foster a positive and encouraging environment through growth and teamwork.
In the end, the journey from the barn to the fairgrounds is about much more than showing livestock. It is about developing responsibility, resilience, confidence, and respect. These are all life lessons that will last long after the fair is over, and benefit 4-H livestock project participants throughout their lives.
Lawrence County 4-H Excels
By Tracy V. Hagan
Extension Agent III
It’s been a FAIRly good year for 4-H. Many members have earned many awards!
We’ve had amazing volunteer recognition this year, with the Hartsfield Family being awarded the Brown Gilliam Legacy Award at Tennessee 4-H Congress. Patty, CA, and their children were recognized for long-standing involvement and support of the poultry and livestock programs, along with their community work-which includes time spent as superintendents at the Middle Tennessee District Fair. Shanna Brus receiving recognition as a Western Region VolSTAR.
The youth they’ve worked with have excelled, too!
Our Livestock young’uns have sent a senior judging team to the Arizona National Livestock show where they placed fourth in the Skillathon and thirty-fourth out of fifty-seven teams in the judging contest. They had previously placed sixth at the state livestock judging contest. In addition, the junior team had placed second at the Western Region livestock judging contest, with 2 placing in the top 10 high scoring individuals.
The Lawrence County 4-H Horse Club always kicks up their tails at the Horse Bowl and Hippology contests, and this year was no different! One of two junior high teams placed third at the Western Region Horse Judging Contest, with one member placing third in the top ten high scoring individuals. We sent two senior high teams to the state Hippology Contest and one senior high team to the state Horse Bowl contest. These teams had placed first and third at the Western Region Hippology Contest, and fourth at the WR Horse Bowl. One member placed second in the Hippology top ten high scoring individuals. Our Junior High teams placed first and fourth in the Western Region Horse Bowl, with our junior team placing first. In Hippology our junior team and one of the junior high teams placed first with two junior members taking spots in the top ten high scoring individuals, and three junior high individuals taking top ten spots.
Our 4-H Ham Club saw seven members producing fifteen hams. One of those hams was the Grand Champion at the Middle Tennessee District Fair and will be auctioned at the Salute to Agriculture Breakfast. Seven of the hams brought $3,400.00 at auction at the MTDF, with most of the money going back to the young producers and some going to support the travels of the Senior High Livestock Judging Team.
In Poultry News, our Senior High Team placed fourth at the Western Region Poultry Judging Contest. The Chick Chain had forty-two participants who received seven hundred and forty baby chicks in April. In October, eighteen brought back chickens to the 4-H Chick Chain Show and Auction, where they brought in over $2,000, which will help pay for next year’s chicks.
At the Western Region Grill Masters Contest, our junior high team placed second, with 2 grillers taking the high individual score for their meat category, and our senior high team placed fourth.
Huge kudos to the kidoodles for their hard work. Huge thanks to the volunteers and parents who also make it happen!
Growing Blue Ribbon Vegetables for a September Fair
Katie Witbeck
Horticultural Extension Agent
UT/TSU Extension – Lawrence County
Growing high-quality produce for the fair in September can be difficult. It’s late in the season; many plants are at the end of their life cycle, and pests and diseases from summer have often spread and become difficult to control. Fortunately, there are research-based methods gardeners can use to grow blue-ribbon-quality vegetables, even in September.
Award-winning produce starts with the soil. Just like humans, plants need specific nutrients to thrive. Plants lacking these nutrients will suffer from deficiencies and are more susceptible to pests and diseases.
Gardeners can improve their soil during the fall and winter by submitting a soil test. A soil test provides information on available nutrients and pH, along with detailed amendment recommendations. By testing in the fall and winter, growers give themselves time to plan and act on the results well before planting.
Fall and winter are also excellent times to plan a crop rotation. When done correctly, crop rotation can reduce pest and disease pressure and help manage soil fertility. A few plant families make up the majority of vegetable crops grown in North America. Plants within the same family often require similar nutrients and can share pests and diseases. The goal of crop rotation is to allow at least three years between planting crops from the same family in the same location. One of the easiest ways to plan a rotation is to designate rows or beds that can be rotated each year.
| Plant Family | Vegetables |
| Nightshade Family (Solanaceae) | Eggplant, pepper, potato, tomato, tomatillo, ground cherry |
| Gourd Family (Cucurbitaceae) | Cucumber, melon, pumpkin, squash, gourd |
| Legume Family (Fabaceae) | Beans, peas, edamame |
| Amaryllis Family (Amaryllidaceae) | Chives, garlic, leek, onion, shallot, green onion, scallion |
| Mustard Family (Brassicaceae) | Broccoli, brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens, radish, rutabaga, turnip |
| Amaranth Family (Amaranthaceae) | Beet, spinach, swiss chard |
| Carrot Family (Apiaceae) | Carrot, celery, parsley, parsnip, fennel, dill |
| Grass Family (Poaceae) | Corn |
| Sunflower Family (Asteraceae) | Endive, lettuce, sunflower, salsify |
| Morning Glory Family (Convolvulaceae) | Sweet potato |
| Mallow Family (Malvaceae) | Okra |
In addition to maintaining soil health and breaking pest and disease cycles, gardeners can use late-summer plantings to ensure younger, healthier plants at fair time. Snap beans, beets, most members of the mustard family, cucumbers, lettuce, potatoes, summer squash, and tomatoes can all be planted between July and August for a fall harvest. This allows gardeners to have actively producing, high-quality crops ready during fair season.
At the fair, quality is judged on uniformity, maturity, freedom from defects, and overall appearance. Gardeners who focus on soil health, proper crop rotation, and well-timed plantings put themselves in a much better position to meet those standards. A blue ribbon rarely comes from a plant that struggled all season—it comes from one that was set up for success from the start.
For more information on growing fall vegetables and other horticultural topics, visit uthort.tennessee.edu or contact the Lawrence County Extension Office.
Articles for Salute to AG Week
Backyard Chickens: A Growing Trend
The age-old question, “Which came first, the chicken or the egg?” has puzzled many for generations. While the answer remains elusive, this riddle has sparked curiosity and interest in raising backyard chickens. Recently, the popularity of backyard chickens has surged due to egg shortages and rising egg prices. Eggs are not only a nutritional powerhouse but also a staple of breakfast tables worldwide. What better way to tackle this challenge than by raising your own chickens and producing fresh eggs?
Before you bring home your first chickens, there are several important factors to consider. Raising backyard poultry requires significant time, effort, space, and supplies. The costs associated with materials, feed, bedding, and healthcare can make home-raised eggs more expensive than store-bought ones. Developing a budget and paying attention to details is crucial before making your final decision. Additionally, if you live in an urban area, check local regulations to ensure that keeping chickens is permitted.
Most backyard chicken flocks start with the purchase of baby chicks. Caring for baby chicks demands considerable time and labor, as they require special care for several weeks. Baby chicks need a controlled, draft-free environment known as a brooding area. They must be kept warm at around 90-95 degrees Fahrenheit initially, with the temperature gradually reduced by 5 degrees each week until they are ready to acclimate to the outdoors. Some people prefer to skip this phase and purchase pullets, which are young hens that have just started laying eggs. The Lawrence County 4-H Chick Chain Sale in October is an excellent opportunity to buy pullets.
Backyard chickens need a safe, spacious, and well-ventilated coop to protect them. Few backyard flocks are truly free-range due to the risk of predators and diseases. Coyotes, raccoons, bobcats, and hawks pose threats, as do household pets like dogs and cats. Chicken coops help safeguard chickens from diseases and parasites that are more common in free-range birds that interact with wild birds. Avian influenza remains a concern for all poultry owners, making sanitation and biosecurity top priorities.
Raising backyard chickens can be a rewarding and enjoyable hobby, involving the whole family. Producing your own food is incredibly satisfying, and eggs from your chickens just seem to taste better than store-bought ones. UT Extension offers a wealth of information and resources on backyard poultry, including an educational program called “Master Backyard Poultry Producer.” For more information on this class and other poultry resources, visit UT Poultry — https://utpoultry.tennessee.edu/
Lawrence County Commercial Poultry Industry
Commercial poultry production is big business in Lawrence County. According to the 2022 census, Lawrence County ranks 2nd in the state in both number of Layers 20 weeks and older at 438,897 and 2nd in number of pullets for replacements at 299,949. The commercial poultry industry also plays a major role in the $101 million annual market value of Lawrence County farm products which makes agriculture the number economic driver in the county!
In Lawrence County as well as our neighbors in Wayne and Giles Counties, the primary integrator or poultry company that farmers/growers’ partner with is Aviagen. Aviagen is the largest broiler breeding company in the world with 44% of global market share and operates in over 85 countries. In the integrated commercial poultry system, the contract poultry grower owns the real property, the barns, and associated equipment on the farm. The poultry integrator/company (Aviagen) owns the eggs/birds throughout the process. The farmers/growers in Lawrence County are in partnership with Aviagen and are either Great Grandparent Farms, Grandparent Rearing Farms or Grandparent Lay Farms. To date Lawrence County has the following number of commercial poultry farms and houses totaling 80 farms with 149 houses.
23 Great Grandparent (GGP) Farms with 26 houses
23 Grandparent (GP) Rearing Farms with 54 houses
34 Grandparent (GP) Lay Farms with 69 houses
The 80 Commercial Poultry Farms in Lawrence County that partner with Aviagen are all primary breeder farms that are part of the integrated process of providing the genetics through great grandparent and grandparent stock. The structure of the poultry industry genetics starts with the pedigree or elite farms that produce the fertile eggs that will hatch to produce the GGP flocks and the GGP flocks yield chicks for the GP flocks. Throughout this breeding process the integrator/Aviagen is constantly selecting birds for traits that improve production efficiency, feed efficiency, growth rate, meat yield and quality and other positive traits. Lawrence County Commercial Poultry Farmers are at the heart of this process with the GGP and GP Farms.
The GGP and GP Lay Farms have the highest level of labor requirements as these barns are primarily raising fertile eggs for hatching. The growers are paid based on the number of hatching eggs produced. Growers are compensated for good management when egg numbers rise above expectations. These farms are by far the most labor-intensive stage of production. Daily requirements include egg gathering, feeding and watering as well dally environmental and maintenance needs. More equipment and equipment maintenance are needed on these barns which makes them more expensive to build and maintain than GP Rearing Farms.
The GP Rearing/Pullet Farms gets the hatched baby chicks and raises them for approximately 21 weeks. At this point they are caught and moved to another farm for the next stage of the process. The birds in these houses are the integrator’s most critical and expensive part of the live production process. Rearing/Pullet farms typically raise 2 flocks annually. Interaction with the birds is coordinated by the feeding and lighting schedules and most labor occurs in the early mornings. The pullet growers are
responsible for the daily feed, water environmental controls and any other daily needs. Typically, pullet growers are paid based on the housing space and the labor requirements are less than the farms that raise eggs.
Biosecurity is of the utmost importance for Aviagen and Lawrence County Poultry Growers. Avian Influenza has been and will continue to be a serious concern for the poultry industry. Thankfully Lawrence County has not been affected and that is mainly due to the diligence of our growers led by the structure and biosecurity requirements of Aviagen.
One of the most impactful benefits of Lawrence County’s Commercial Poultry Industry is the amount of jobs that it creates in all corners of the county. These jobs are very reliable, good paying and often times allow folks to work in close proximity to their homes in the most rural parts of the county. As we continue to see the vast number of farms being lost to development, the commercial poultry industry has provided an agricultural economic opportunity for families to keep their family farm and provide a very good source of income for families.
From Grocery to Plate: Ensuring Poultry Safety at Every Step
Stacy Clark
Family and Consumer Sciences Extension Agent
UT/TSU Extension Lawrence County
Food safety is a critical component of every step in the culinary process—from selecting ingredients at the store to preparing and cooking them at home. This is particularly important when handling poultry, as improper storage, preparation, or cooking can significantly increase the risk of foodborne illnesses, including Salmonella. Given the perishable and contamination-prone nature of raw poultry, it is essential to follow food safety guidelines. This article outlines the key practices for ensuring poultry is handled, cooked, and stored safely—whether in the kitchen or on the grill.
Shopping and the Trip Home
The first step to food safety begins at the grocery store. Follow these tips to keep poultry safe from the store to your refrigerator:
- Shop for meat, poultry, and seafood last to limit the time these items are unrefrigerated.
- Keep raw meat, poultry, and fish separate from other foods, especially fresh produce, by using individual bags.
- Store groceries in the coolest part of your car—away from sunlight and heat.
- Refrigerate or freeze meat promptly. In hot weather, poultry should be refrigerated or frozen within 1 hour; in cooler conditions, no more than 2 hours.
- Use a cooler with ice packs if you anticipate delays in getting home or during hot weather transport.
Handling Food Safely at Home
Once poultry is home, how you handle it is just as important as how you cook it. Follow these steps to minimize the risk of cross-contamination and foodborne illness:
- Wash hands thoroughly with soap and warm water for at least 20 seconds before and after handling raw poultry.
- Clean spills immediately, especially juices from raw poultry, which can contain harmful bacteria.
- Sanitize all surfaces and tools that come into contact with raw meat, including cutting boards, knives, countertops, and sinks. Use hot soapy water.
- Marinate poultry in the refrigerator, never on the counter. Discard any marinade that was in contact with raw meat and do not reuse it.
- Use a food thermometer to ensure poultry reaches the correct internal temperature.
- Use a clean plate to remove cooked meat from the grill or oven—never reuse a plate that held raw meat.
- Refrigerate leftovers promptly—within 2 hours of cooking, or within 1 hour in temperatures above 90°F (32°C).
Crazy Chicken People
You started out so innocent. All you wanted was to be a little more self-sufficient—and to save money while doing it. How did this vision become so distorted? Why did no one warn you of the descent into chaos that your beautiful little vegetable garden would eventually cause? Somehow, you’ve gone from having a cute and manageable garden, to getting a call from the post office to let you know that your order of thirty chickens has just arrived.
So, where did you go wrong, and how can others avoid ending up in this same situation? Well, your first mistake was the garden. It was probably cute and little at first, producing just enough to give you the satisfaction of growing your own food—but not enough for you to can or freeze anything. As the gardening season ended, you probably thought, “I need to scale up next season. That way I can enjoy my food year-round!” This seemed like a great idea, so the next season, you put your plan into action. It was amazing at first, but then you started to run out of freezer space, and you realized that some things just don’t freeze well. This led to canning. LOTS of canning.
When your canning season came to a close, you were pleased with your labor…but you also became bored. After all, canning and gardening had taken of your free time for the last six months. This boredom led to you sitting on the couch watching YouTube. For some reason, the algorithm decided since you were already canning and gardening, you should probably start learning about breadmaking too. You began with basic recipes, and slowly progressed into sourdough. After all, why pay $6 at the store for a sourdough loaf when you have the ingredients at home?
Please note: breadmaking is the gateway drug to chickens. If you haven’t made it to this stage yet, there’s still hope—you may be able to save yourself from the chaos that is chicken parenthood.
Once you reach the sourdough stage, it’s too late. If you have sourdough starter at home, you might as well start building the coop now. Your chicken-free days are numbered. After all, if you can keep sourdough starter—the adult version of Tamagotchi—alive, you can probably keep chickens alive, too. And let’s, you’re tired of going to the store for eggs.
Obviously, you won’t start with many. Eight or ten chickens should be more than enough. You began doing research and decided that you wanted different egg colors, so you needed a few different breeds. What started as looking at egg color somehow evolved into looking at pretty birds. Before you knew it, you had purchased thirty chicks—and now you don’t know what to do with them.
Somehow, your cute garden—meant to save you money—has led you down a rabbit trail that has cost hundreds, if not thousands, of dollars.
So, now that you’re officially a crazy chicken person, how do you save money feeding your little freeloaders? The good news is your chickens will be more than happy to take care of most of the kitchen and garden scraps you produce. The bad news? That means there won’t be much left for the compost pile.
These recommendations are supplemental foods for your chickens. They are NOT intended to replace or eliminate the need for a well-balanced feed.
What NOT to feed chickens:
Fatty, salty, or processed foods. They can technically have some dairy, but it should be very limited. Do not give chickens moldy or rotten food. Undercooked or dried beans can harm chickens. Other hazardous foods are avocado pits and skins, apple seeds, rhubarb, raw potato peels, the leafy and green parts of plants in the Solanaceae family (tomatoes, potatoes, peppers, eggplant…), raw meat, caffeine, chocolate, citrus, onions, and garlic. If you are unsure if your chickens can have something, research it. Always err on the side of caution if you cannot find reliable information.
What to feed chickens:
Chickens can eat most garden scraps. My family’s flock particularly enjoys sweet corn, brussels sprout leaves, blueberries, squash and leafy greens. Just be warned that once they get a taste for produce, you might need to fortify the garden to prevent a chicken raid. Chickens are also able to eat meat if it is cooked and in small pieces. Bready foods are an option, but should be in moderation as an occasional treat.
So, if you’ve found yourself knee-deep in feathers and feed bills, don’t panic—you’re not the first, and you won’t be the last. The Lawrence County Extension Office has seen it all, and we’re here to help. We can’t fix your chicken math, but we can help you manage the aftermath. Just be sure to call us before you progress past chickens and start ordering goats.