Wehner Homestead

[Wehner Homestead]

@Mini Horses GB answered most of the details but I’ll give some specifics on ours. It’s high quality mixed grass haylage that ferments, similar to silage. We wrap bales in rows (end to end) so that’s why ours really looks like marshmallows. We use two end bales that are dry hay to “seal” the haylage in so that it ferments properly. The bale closest to the haylage is a complete waste. The outer bale can then be used as the inner dry bale the next year.

We only feed haylage to the cattle. We’ve seen them maintain condition much better through the winter. We go through fewer bales (per cow) with less waste. One tube is also good for up to three years as long as it isn’t opened at all. Once opened, it needs to be used in 2-3 months.

Haylage has the benefit of less manpower and fewer days from start to finish due to the goal being a higher moisture content. We mow one evening and rake the next afternoon, bale as raking is done, and wrap when done baling. Absolutely no tedding.

We do dry hay for the goats and horse when we had one. Haylage isn’t intended for horses and their easily disrupted digestive tracts. Goats have also been found to not tolerate fermented hay as well as cattle. We “zebra” wrap these bales. Those are the black/white ones I posted. The wrapper we rent holds two rolls so we do one black and one white. Just black would get too hot but just white holds too much moisture (as the black is porous but attracts more heat.) The zebra bales we’ve sold have had really good feedback. I haven’t used any on my dairy goats yet as I used squares this winter. Our new set up will have an area for a round bale.

Edited to add: our good haylage bales are easily 1200# each!

 

[Mini Horses]

WOW! Thanks for those details. It's amazing what the various methods of "feeding" & curing are all about. I used to have to research major nutrition factors when raising the minis, changing for show diets, exercise, etc. Each animal has balances that need to be maintained. Something as simple as a spoonful of flax added to a scoop of beet pulp can make a difference.

Animal gut systems have to be learned. Otherwise you may kill them with kindness, so to speak. Major differences between say, horses & cattle, goats, sheep, even tho they all can "graze" and it looks the same. NOT. Some feeds can prove deadly between animal types.

This explains why the huge row of white "marshmallows" I pass can sit tightly pushed together for a long time! I have often wondered why all the effort if not used. This guy has a lovely herd of cattle -- mostly angus but, I see some charlois (sp?) calves this year -- all kept looking great! Capturing good grass from a smaller area sure helps lower costs in the long term. I love that it can hold it's nutrition for that long. Wow. Dry hay that old has lost a lot -- becomes bedding -- this haylage keeps the nutrition, helpful in poor years of grass growth. $$ in the bank!

 

[Baymule]

I don't like crunchy stuff in my deviled eggs and I don't like relish either.
Not much of a pickles fan, it needs to be a certain sweetness and it needs to be spicy.

You would probably like the sweet pickles that I make, the recipe came from my great grandmother to my grand mother to me. I soak the sliced cukes for 24 hours in lime water, that makes them crisp. Then I wash them, soak in cold water and vinegar, wash again, then start cooking them. They are spicy, sweet and the best damn pickles I ever had. I started making them when I was in high school and have made them ever since.

 

[RollingAcres]

You would probably like the sweet pickles that I make, the recipe came from my great grandmother to my grand mother to me. I soak the sliced cukes for 24 hours in lime water, that makes them crisp. Then I wash them, soak in cold water and vinegar, wash again, then start cooking them. They are spicy, sweet and the best damn pickles I ever had. I started making them when I was in high school and have made them ever since.

You had me at spicy! That sounds like something I'd eat. Thanks Bay!
Are these the refrigerated kind or canned kind? I normally make the refrigerated kind because I don't like them soft. I tried to canned pickles once but they turned soft. I don't have a pressure cooker so I made it via the hot water bath method.
Can you please share the recipe? Please and thank you.

 

[Baymule]

You had me at spicy! That sounds like something I'd eat. Thanks Bay!
Are these the refrigerated kind or canned kind? I normally make the refrigerated kind because I don't like them soft. I tried to canned pickles once but they turned soft. I don't have a pressure cooker so I made it via the hot water bath method.
Can you please share the recipe? Please and thank you.

I guarantee you, if you make these pickles, you will never use another recipe. Ever. Also in this link is the cinnamon pickles I make. I love recipes like this, handed down in the family, made over and over for years and generations. I am happy to share with you.

https://www.theeasygarden.com/threa...r-yall-that-are-tired-of-soggy-pickles.12510/

 

[Baymule]

And I use these pickles in my deviled eggs, along with some of the syrup. They disappear quick!

 

[greybeard]

Lost me at ACV. I try to stay away from anything purported to be a dewormer, keeps lice, flies, ticks away and cure anything except the worst forms of cancer.

 

[Bruce]

You would probably like the sweet pickles that I make, the recipe came from my great grandmother to my grand mother to me.

Grandma Wall's sweet pickles?? Probably has a 5th of whisky in the recipe

 

[Baymule]

Lost me at ACV. I try to stay away from anything purported to be a dewormer, keeps lice, flies, ticks away and cure anything except the worst forms of cancer.

You can use white vinegar. But you will have worms, lice, flies, ticks and mild forms of cancer.

 

[Baymule]

Grandma Wall's sweet pickles?? Probably has a 5th of whisky in the recipe

No, but feel free to make Mamma Wall's Eggnog to drink with Mamma Wall's Spicy Sweet Pickles!!