Once Upon A Little Farm

A Glimpse Into Our Country Life

Homemade Flock Block

The other day the kids and I were perusing through Country Max and the Flock Blocks caught my eye.  Basically it’s a big square block of grains, seeds, feed, etc, all “glued” together with something sticky and desirable to chickens (and perhaps turkeys, guinea hens and other poultry).

I loved the concept as even my free range gals tend to succumb to a little boredom and get on each others nerves (and feathers).  So the story usually goes, money is tight and allows for the monthly feed order, but not chicken treats!  Needless to say,  at around $12.00, I didn’t bring one home with us.

However, I got to thinking (it usually scares my hubby when I get to thinking) and then I got to Googling (that’s a word, right?).  I found a number of folks who have made their own flock blocks.
So I took a little info from one, some advice from another,  ingredients lists from here and there and yielded to some tips suggested by a few and set out to make my own (with help from my kids, of course). I had all of the ingredients on hand.

Note: Homemade flock blocks will typically be smaller than those big honking ones in your local farm supply store – taking on the shape of whatever pan you choose to use.

Here’s how we went about it….


4 cups scratch grains
2 cups layer crumbs
2 cups oatmeal
1 cup flax seeds
1/2  cup wheat flour
2 tsp cinnamon
6 eggs plus their shells
1 cup molasses
1 cup coconut oil,  melted
1 banana
1/2 to 1 cup dried cranberries

Preheat oven to 350°.

Mix all dry ingredients together in a BIG bowl.

Peel and slice the banana,  add to the bowl. Toss in the cranberries.

Crack the eggs on top of the mixture, saving the shells.

I divided the shells up into two smaller bowls and gave each of my kids a plastic cup, which they used the bottom of to crush up the eggshells.  When they are fairly pulverized, add into the mix.


Pour the molasses and coconut oil over the top.  Mix well with a spoon or your hands.


Next, press the mixture evenly into the pans you have selected.

I used 3 greased loaf pans, each filled about 2/3 full. You can use any pan you wish. Remember the thicker you make them,  the longer they need to bake.

At this time,  you may use a chopstick, bamboo skewer, etc to put a hole in the block if you want to hang the finished product up for your chickens.  I skipped this part and just laid the blocks in old shallow baking pans for easy removal (saving some of the treat for another day). The other advantage to placing the flock blocks in pans or on cookie sheets is that there isn’t any waste if the block crumbles.

Bake for 30 minutes.  Remember, thicker blocks are fine, but should be baked longer.

Turn off the oven, but leave the pans in there to cool.  Hours later, after blocks are completely cool, run a knife along edge and remove.  Trying this before they have cooled completely will most likely result in broken flock blocks.


Either thread a string through and hang up for your flock, or place in shallow pans/trays and watch just how much they enjoy this treat!



I placed all of mine out around 10:00 am (we have about 60 hens, so all three blocks at once is necessary) and at 4:00 pm there was half if one and maybe a third of another. So I collected them up and will put out again in a few days. My gals are free range, so they have other things to do (like lay their eggs in nooks and crannies all over the farm).  If yours are cooped up, they may devour the block(s) pronto.



Meals for the Month of May!

When I set out to do my 2-week meal plan the other day, I didn’t think it would end up covering the rest of the month!  My hubby gets paid the 1st and 16th of each month and I try to only hit the grocery store at those times.  I usually try to stay within the $150 range every 2 weeks for the 4 of us (2 adults, 5 year old and 3 year old).  A huge key to our spending less at the store is that we have our own beef and pork in the freezer. Without that, my trips would cost a lot more!

I shop at Save-A-Lot, Aldi and Tops.  Usually it’s 2 of the 3, but this time around, I hit all 3.  Over time, I have learned which one carries certain items and which does not, which one has better produce, and at which location an item is cheaper.

My receipts this go-round ended up like this:  Tops $52.73, Aldi $108.39, Save-A-Lot $15.97 for a total of $177.09.  Granted, it’s about $27 over what I typically try to spend, but it covers twice as much as usual!

Next pay day, there will need to be another run for fresh fruits and veggies and milk, but meals for the entire rest of May are covered! I imagine I’ll only spend about $50 for the second 2-week period this month!

So here’s the menu for the month – paired up with a night each fits best on, depending what’s going on in life:

May 3) Roast chicken, mashed potatoes, broccoli & cauliflower with sharp cheese

May 4) Chicken & Cheese Quesadillas (using leftovers from roast chicken), corn & watermelon

May 5) Roast Beef, potatoes & carrots (crock pot meal)

May 6) Chicken Chimies, rice & watermelon

May 7) Pizza (frozen) & salad (so easy as it’s church school/swim lessons night)

May 8) Beef Stroganoff (using leftover from the roast) & broccoli

May 9) Apple Pork Chop Casserole & cucumbers

May 10) Pork Roast (crock pot), mashed potatoes, & mixed veggies

May 11) Broccoli Chicken Casserole & pears

May 12) BBQ Pulled Pork (using leftovers from the pork roast), baked beans, corn & corn bread

May 13) Tuna Noodle Bake & salad

May 14) Stuffed Shells (already in freezer from a previous meal), breadsticks & cucumbers (easy as it’s church school/swim lessons night)

May 15) I don’t have to cook! It’s the Hospital Recognition Dinner – hubby has 10 years in there!

May 16) Ham (crock pot), au gratin potatoes & peas

May 17) Ham Chowder (using leftover ham) & bread (it’s the annual Dogwood Parade, which the kids love to watch, so we’ll be able to come home to this all ready and waiting)

May 18) Pancakes, sausage & eggs

May 19) Ham N Cheese Pasta (using leftover ham) & fruit

May 20) Chicken Parmesan & salad

May 21) Taco Soup (crock pot) & bread (easy as it’s church school/swim lessons night)

May 22) Dinner at my mother-in-law’s (we do this almost every Thursday since my daughter has dance class at 6 pm in the same town)

May 23) Frittata & fruit

May 24) Pork Steaks on the grill, pasta salad & California veggie blend

May 25) Salmon Cornbread Cakes, carrots & fruit

May 26) Steak on the grill, baked potatoes & salad

May 27) Taco Casserole & broccoli

May 28) Pizza (frozen) & cucumbers (so easy as it’s church school/swim lessons night)

May 29) Dinner at my mother-in-law’s (we do this almost every Thursday since my daughter has dance class at 6 pm in the same town)

May 30) Penne with Sausage & Cheese & peas

May 31) Shrimp Alfredo with spinach


Perhaps I’ll cover how I come up with such a list of meals in another post.


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