Back by popular demand, here is my vegan “suet” recipe for wild birds trying to make it through cold weather. While the insects, fruit, or seeds provided by native plants are the best way to feed birds (birds who eat at feeders are more likely to get sick and spread disease), there are times when they could use some help getting through frigid days and nights. Small birds especially, with their remarkably rapid metabolism, need to find enough calories for the day but also build up fat reserves to get through their lengthy nighttime fasts—all in the course of the minimal daylight hours of winter. Young birds have it the toughest since they have to compete with mature birds who have better access to food and roosting sites. Despite their amazing abilities to get through cold stormy winters, some do die during especially stressful times.
This “suet” contains a lot of fat and protein and seems to be more appealing to birds than the traditional, animal-derived suet. It also lacks the probability of antibiotic and who-knows-what-else contamination, and the gross factor (Wikipedia describes “suet” as “the raw, hard fat of beef or mutton found around the loins and kidneys.” Mmmm … ). And, the fats in this recipe used in place of the dead animal lipo—especially the coconut oil—pack in the health benefits.
This recipe also helps you avoid participating in the sheer misery and environmental destruction associated with factory farming. Of course, other solid fats have their pitfalls. I passionately avoid palm oil—the cheap fat linked to tropical deforestation, habitat degradation, climate change, animal cruelty, and indigenous rights abuses in the countries where it is produced—which seems to be found in almost every product under the sun these days. And while coconut oil, which I combine in this entree with peanut butter, is far from a perfect ingredient, it is slightly less problematic, especially if you buy organic and fair trade.
Which birds might flock to this suet? In my yard, a lone, very bossy male yellow-rumped warbler (“Rumpy,” pictured above) makes a point to come back every winter for “his” suet, but northern flickers, downy woodpeckers, bushtits, chickadees, juncos, and song sparrows are common patrons as well (with Rumpy’s permission, of course). Bewick’s wrens also occasionally drop in for lunch, as do a pair of golden-crowned sparrows.
Here is the recipe for one “cake.” Bonus points if you use organic ingredients!
¼ cup coconut oil, preferably unrefined
¼ cup unsalted peanut butter, preferably chunky
⅛ cup + 1 tablespoon raw, unsalted sunflower seeds
⅛ cup + 1 tablespoon raw coarse corn meal (polenta)
⅛ cup + 1 tablespoon raw millet, hulled or not
2 tablespoons chopped raisins or other dried fruit, optional
Additional chopped unsalted peanuts or nuts, optional
Directions: Gently warm coconut oil over very low heat just until it starts melting. Stir in peanut butter, then other ingredients. Spoon into a mold (small plastic storage containers work well) that will fit your feeder. Cover and freeze for several hours before popping it out of the container and placing outside.
♦ This suet is intended only for cold weather and will begin to soften at temperatures above 55º F or so. It will become a drippy mess if subjected to sunlight in such weather.
♦ To prevent disease transmission, be sure to scrub suet feeders with hot soapy water and rinse well before refilling.
♦ Place all bird feeders either within 2 feet of your house or at least 25 feet away, to reduce the chance of window strikes.
♦ Rotate bird feeder positions to reduce the likelihood of birds eating poop-contaminated food on the ground, and if you have more than one feeder, space them apart to keep birds from getting unnaturally close.
♦ To keep squirrels and other rodents at bay, install a pole with a squirrel baffle.
♦ Suet feeders with tail props are nice for flickers (large woodpeckers with long tails).
♦ Extra cakes may be stored in your freezer for several months.