Hi, Folks!

 

No one else is talking, so I'm taking up space! :-)

 

We decided to try Mike's advice on fruit tree bug control and are putting
suet feeders in our fruit trees to get them used to patrolling the trees and
hopefully, in the Spring, eating those bugs.  So far, the chickadees seem to
really be enjoying it - I'm seeing more chickadees than I've ever seen at
the community garden.

 

However, when I'm paying top prices for grass-fed, free-range local meat at
the farmer's market, it seems a waste to go out there and buy suet blocks
for the birds.  So, how do people render their own suet?

 

Right now, I'm skimming off the fat and then putting it in a pie pan in the
oven whenever I'm cooking something to boil off the water (too cheap with
energy to boil the fat on it's own on the stovetop! ;-))  This seems to be
working with four-legged meat products (lamb, beef, pork), but no so well
with poultry (chicken, turkey, etc).  I can't get the poultry fat to render
down such that it's not a thick liquid at room temperature.

 

Now, if I lived in a more reliably cold region, I'd just shove it into the
suet feeder and let the cold weather keep it solid.  But here in
Southeastern PA, where it's 20 degrees one day and 50 the next, I'm afraid
that I'll have chicken fat leaking out of the feeder and dripping onto the
branches/ground which will probably attract rats, rather than chickadees.

 

Any advice appreciated!

 

Dorene

 

Dorene Pasekoff, Coordinator

St. John's United Church of Christ Organic Community Garden and Labyrinth

 

A mission of 

St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA  19460

 

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