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The morrow was a bright September morn;
The earth was beautiful as if new-born;
There was that nameless splendor everywhere
That wild exhilaration in the air.
~Henry Wadsworth Longfellow
After a break from this for quite a while, I’m going to post an Independence Days update as I used to do on my former blog, The Zahn Zone. Sharon over at Casaubon’s Book is the originator of these posts and she put one of her own up the other day, at this link here…I didn’t do much gardening this summer because I didn’t feel well (sometime I’ll write about my surgery for hyperparthyroidism, but not yet…all went well). I’m feeling much better now, more energy and ability to get things done, so I am able to do more just in time for harvest. Yay!
This summer George did most of the garden work in our own yard. We still have the four 4×4′ square foot gardening-style beds in the front yard, and a larger garden in the back yard. Things are growing well out there. We have green beans coming, cabbage ripening until the first frost when it will taste better to harvest, potatoes waiting until we dig them up, and peppers and tomatoes slowly ripening. It’s been a cold summer, and our yard is not the sunniest so we don’t do so well with tomatoes. And that’s one reason we also participated in two community gardens this summer–one at our church, Bethlehem Lutheran, and another just a few blocks away at St. Cloud State University.
So here are the Independence Days categories and what we’ve been working on. I have no idea what Independence Days week we’re in, but I know we’re into the second year of this. Time to start keeping track again!…
Plant something: Nothing new has been planted this week, but we should get some lettuce seeds in the ground. It’s been such a cool summer the kale and greens have kept right on growing when we only cut off stalks and don’t pull them up by the roots, so we still have some cool-season crops coming without a new planting.
Harvest something: George filled a 5-gallon bucket with tomatoes from our church’s garden last night. We have put them in the freezer, washed and in zip-loc baggies until we can get to making sauce (which will be AFTER our house is on the home tour on Sept. 12). We also harvest green beans, carrots, tomatoes and peppers, herbs and beets from our garden as needed for meals, and every day this summer my little Tristar strawberry patch has yielded enough berries for each of us to have a small bowlful. I harvested several quarts of grapes from our own grape vine and so far have made a couple batches of jelly, but there’s more to be made. Maybe today…Oh, and we’ve had basil, zucchini, a watermelon and cucumbers from the University garden lately. I also picked eight little apples off a neighbor’s tree, with his permission (thanks John!), to share with the kids. They are yummy! And of course, we harvest eggs from our four hens every day. (Thanks, ladies!)
Preserve something: With the 6 packed cups of basil leaves we got from the Univ. garden, I made pesto with one cup of pine nuts that have been waiting in my freezer forever, some garlic and olive oil. I froze this in 4 oz. mason jars, with a 1/2 inch of headspace and a thin layer of olive oil on top. The headspace prevents too much expansion and therefore glass breakage, and the layer of olive oil is supposed to keep the basil from turning black in the freezer. As I said, the tomatoes got washed and had bad spots cut off and were stuck in zip-loc bags and into the freezer until we have harvested all of them and have time to make and can big batches of sauce and salsa. We got enough cucumbers from the church garden to make refrigerator pickles, which are going fast even though they can last in the fridge all winter! Oh, and the grape jelly which is added now to the gooseberry and raspberry jams I’ve already made this year. There are also some beet pickles on our shelves, which George and his mom made back in July when she visited and I was recovering from my surgery.
Waste not: George got a new composter built from scrap pallets I picked up earlier this summer. We have a black “city compost” unit-thingy, but we wanted a double bin system that the chickens could walk in and out of to scratch around, eat and poop and generally help keep the compost going. So now we have that, right back by the chicken coop. Does this mean we have “country compost” now? Chickens and pallets…
Want not: Well, I’ll tell you the truth, after the bills have been paid this week (which included Rose’s choir tuition) we have a total of $77 to buy gas and groceries with. Yes, 77 dollars for the next two weeks! This stinks, but we’ll make it. In large part because of the stocked pantry I have amassed over the last couple of years. And the mentality of stocking up on things when they’re on sale. And the home and community gardens we participate in. We have all the produce we need. We have flour to make breads and scones and cookies and oats to make granola. We have tortillas and bottles of grapeseed oil and lots of canned and dry beans from buying club bulk purchases made in months past. The main things I’ve had to buy are following, and yes I broke down and shopped at Wal-Mart last night because I need just for now to stretch the dollar as far as possible…
butter–2 lbs. at $1.92 each
cheddar cheese (have mozzarella in the freezer luckily)–2 lbs. for $5.98
Saltines and graham crackers for snacks (I couldve gone w/out this, I know)–2 boxes Saltines for $1.12 each and 1 box grahams for $2.50
toilet paper–12 rolls for $6.24 (we could use cloth like Crunchy does, but we don’t!)
Those were the Wal-mart purchases. I still need lunch meats, which I usually buy nitrate-free but that’s more expensive so this week I’m going to Target where I have Target coupons (printed online) for $1 off Hillshire Farms meats. It’ll have to do, and the kids love this junk anyway…with school starting next week I need lunch meat. I also need laundry detergent, and after finding the borax/washing soda/grated castille soap homemade solution made our clothes grimy after a while, I’m back to using store-bought stuff. I’ll either go to our scratch and dent store and see what they have cheap, or K-Mart which has double coupons this week and I have a Tide coupon (I’ll get Tide free and clear because I can’t do perfumes). I’m getting all the coupon and savings information lately from online sites Money Saving Mom and Frugal Girls!. They are great, though in all honesty I try to buy local, organic stuff much of the time, and/or store brands, all of which don’t usually have coupons. But when money’s tight, as it will continue to be for much of this winter as we pay down debt and save for both an emergency fund (to avoid any more debt) and a hoped-for trip to England next summer, I do make compromises to get my kids (and us) fed, so it’s store brands and coupon items when they’re the cheapest option.
I’m so glad we can depend on, number one, the garden and community garden produce and, number two, our freezer and pantry for when times are tight. I’m sure others out there are in a similar boat at times and could really be helped by having these things set up.
Eat the Food: Despite a lack of grocery money at present, boy do we eat well. Summer squash sauteed in olive oil, steamed green beans just out of the garden served with only butter and salt and pepper, watermelon just off the vine, diced tomatoes and pesto in pasta, carrots just out of the garden, and the sweetest, juiciest, reddest strawberries picked daily from the front yard 4×4′ bed. Milk from our local farm is just $3 a gallon when we make the drive out there, and from that I usually make 2 quarts of yogurt. Eggs are “free”, of course, just for feeding the chickens two cups of food per day, which costs pennies.
Build Community Food Systems: I started a blog this summer for my city’s community gardens, The St. Cloud Community Gardens Network. Next summer I will do a lot more with it, I promise! George has done more of the garden work in the two gardens we help in, but I’ve done a little when I had the energy (and yes, I’m amazed how much more energy I have now, one month post-surgery!), and we plan to do more next year. I attended some meetings of our network, and a local foods dinner in August. I hope to help with a canning class in September. We are so grateful for those who’ve started these gardens, and they’ve been a huge benefit to us already! We’ve met some great people through them, as well. Community gardens are about more than just the food. We’ve shopped at farmer’s markets when we needed to, and we’re delighted that almost every day of the week now, there is a farmer’s market taking place somewhere in our small city or its surrounding towns.
If you want to read more of what others are doing for the (food) Independence Days challenge, head on over to Sharon’s post and read not only her post but also the comments section.
We are in the midst of egg abundance again! Our hens, one-year-old Rhode Island Reds whom we adopted last July, are very reliable layers–as Reds are known to be. Still, their laying slowed down to every other day in January, February and March this past winter. From four hens, we averaged two eggs a day during those months, but once April and May brought spring’s longer days, each hen went back to laying one egg a day.
What to do with four eggs a day for a family of four? We have no problem figuring that out. We eat eggs hard-boiled, soft-boiled, scrambled, poached and baked. We feed raw eggs and egg leftovers to the dog every day, and he loves them. The other night, I revisited a wonderful recipe for Asparagus Frittata from the cookbook, Full Moon Feast by Jessica Prentice (a lovely, informative book about eating seasonally and locally).
The frittata turned out delicious, as it always has. Since both eggs and local asparagus are in abundance right now, we followed the recipe as printed. But just about any vegetable could be substituted for the asparagus–spinach or other greens, mushrooms, etc. Oh, I did change one thing–the recipe calls for leeks but since I didn’t have those on hand we replaced the leeks with one medium onion. Be sure to use all the butter called for. It helps the eggs to separate from the skillet, and it lends such creamy deliciousness to the dish! This recipe is so easy…
3/4 pound asparagus
1 large or 2 small leeks (or one med. onion, chopped)
2 T. butter
1/4 c. cream, half-and-half, or milk (farm fresh whole milk, preferably)
1/4-1/2 t. salt
Pepper, freshly ground
Nutmeg–a little grated fresh, or 1/8 t. powdered
1/4 c. grated cheese, cheddar, Monterey Jack or crumbled feta
Preheat oven to 300 degrees F.
Break off tough ends of the asparagus. Cut spears into 1-inch pieces.
Slice leeks into thin rounds. Put them into a bowl of cold water to soak clean.
Melt the butter in an oven-safe skillet.
Saute drained leeks, or onions, until just tender.
Add asparagus pieces to the skillet, cover and cook 1-3 minutes until just tender.
Meanwhile, mix the eggs with cream or milk. Add the salt, pepper and nutmeg to taste and mix.
Pour the egg mixture over the asparagus and leeks in the skillet. Add the cheese and press it gently into the eggs.
Let cook on the stovetop over low heat for 1-2 minutes, then transfer to the oven until the eggs are just set and begin to pull away from the sides of the pan. (This usually takes 5-10 minutes for me. Check carefully so as not to brown or burn the eggs.)
Remove from the oven, cool a few minutes, then slice and serve. Enjoy!