The winter months challenge maintaining a chicken flock’s diet, as natural foraging disappears beneath snow and frozen ground. Supplementing commercial feed with homegrown crops provides nutritional variety, helping maintain flock health and manage feed costs. Planning ahead ensures a steady supply of energy and vitamins when fresh outdoor growth is impossible. This proactive approach requires understanding which crops store well, tolerate cold, and how to grow fresh feed indoors.
Crops Grown for Long-Term Storage
High-energy crops grown during warmer months can be harvested and stored indoors to provide dense calories when temperatures drop. Starchy root vegetables like beets and carrots offer valuable moisture and vitamins, but they require cool, humid storage conditions. Potatoes must be cooked thoroughly before feeding, as their raw state contains solanine, a compound toxic to poultry.
Winter squash and pumpkins are valuable storage crops due to their long shelf life when properly cured. These vegetables deliver beta-carotene, which the chicken’s body converts into Vitamin A, supporting immune function and egg yolk color. Curing involves allowing the outer skin to harden in a warm, dry environment for about ten days, which extends the storage duration through winter.
Grains and legumes provide concentrated energy and protein, serving as additions to the winter diet. Dried field corn and sunflower seeds are rich in carbohydrates and fats, supplying the energy required for metabolic heat production. These seeds must be dried to a moisture content below 14% immediately after harvest to prevent the growth of molds and mycotoxins during storage. Dried grains should be kept in airtight containers in a cool, dark location away from rodents and moisture.
Cold-Hardy Greens and Root Forages
Certain plants are resistant to frost and can provide fresh forage long after the first hard freeze. Brassicas, such as kale and collard greens, are resilient and can often be harvested throughout the winter, sometimes tolerating temperatures as low as 10°F. These greens provide moisture and vitamins, acting as a fresh dietary component during periods of snow cover.
Planting winter grains like rye or oats as a cover crop in late fall creates opportunities for grazing during mild winter thaws. Although the growth rate slows, these grains maintain tender shoots that chickens can consume when the ground is not frozen. Chickens can access small sections of the cover crop area to prevent overgrazing and ensure plant regrowth.
Some root vegetables are best stored directly in the ground, allowing the earth to act as a natural, insulated storage facility. Parsnips and certain carrots can be left in the garden bed and dug up as needed, even through light snow and frozen surface layers. A thick layer of straw mulch applied before the ground freezes helps insulate the soil and makes the harvest process easier.
Indoor Sprouting and Fodder Systems
When outdoor growth is impossible, indoor systems can supply a continuous source of fresh, nutritious green feed. Growing fodder involves sprouting seeds, such as barley or wheat, densely in trays over 7 to 10 days. This technique provides the flock with a complete mat of tender green shoots and roots, which is highly digestible.
Fodder production increases the nutritional value of the grain, as sprouting converts starches into simpler sugars and increases the availability of protein and vitamins. This method requires minimal space and can be accomplished using vertical racks and simple watering systems. The ideal growing temperature is between 60°F and 70°F, and minimal light is necessary for the short growing cycle.
Sprouting smaller seeds, including lentils, peas, and alfalfa, offers a quick way to provide a dense nutritional boost. These seeds can be sprouted in jars or shallow trays, yielding ready-to-feed sprouts in just a few days. The quick turnaround ensures chickens consistently receive fresh, live food that helps mimic the varied diet they would consume while foraging outdoors.
Preparation and Feeding Guidelines
Homegrown items must be prepared correctly to ensure safety and maximize nutritional intake for the flock. Never feed chickens produce that shows any sign of mold, spoilage, or decay, as these can introduce harmful toxins. Raw potatoes and dried beans contain natural toxins and must be cooked thoroughly before being offered to the birds.
Serving methods can enhance the experience for chickens, especially when confined due to weather. Root vegetables and squash should be mashed or chopped into small, consumable pieces, which helps prevent choking and facilitates digestion. Hanging a whole cabbage or squash allows the birds to peck at it, providing enrichment and reducing boredom.
Homegrown crops are intended to be a supplement and should not replace a commercially prepared, balanced feed. These nutrient-dense foods should be offered in moderation, typically as a mid-day snack, to ensure chickens still consume the vitamins and minerals provided by their complete diet. Scatter grains and seeds in bedding to encourage natural scratching and foraging behavior.