Farmstead Egg Guide & Cookbook Giveaway

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You probably know Terry Golson from her addictive website hencam.com. We were lucky to meet Terry when she was on a book tour here in Los Angeles a few years ago. She’s got a new cookbook out, The Farmstead Egg Guide & CookbookThe book begins with a purchasing guide to eggs followed by a brief introduction to what’s involved in keeping chickens. Recipes–everything from omelettes to deserts–make up the majority of the book.

Terry is on a blog tour, and has dropped by Root Simple to share a recipe and give away a copy of The Farmstead Egg Guide & Cookbook. To win the book, all you have to do is leave a comment an this post. Tells us something about your own chickens, or tells us whether you’d ever consider keeping chickens. We’ll draw a winner at random.

Here’s one of the recipes from the book:

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Zucchini and Mint Frittata
Mint is not just for iced tea and garnishes on plates! Used in a frittata, it adds just the right savory and herbal note to the vegetables. A frittata can be finished in the oven, or it can be flipped over in the pan and finished on the stove. This recipe gives directions for the stovetop version, but you can also finish it in a hot oven as in the previous frittata recipes.

Makes 6 servings
3 tablespoons olive oil
½ cup sliced onion
1 red bell pepper, julienned
1 pound zucchini, sliced
8 large eggs
¼ cup grated Parmesan cheese
¼ cup chopped fresh mint
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Heat 2 tablespoons of the olive oil in a 10-inch heavy skillet. Sauté the onion and bell pepper until soft and golden. Take your time on this step to fully develop the sweet flavors of these vegetables. Stir in the zucchini and continue to cook over low heat until the edges begin to brown. Set aside in a bowl.

2. In another bowl, whisk together the eggs, 3 tablespoons of the Parmesan, the mint, salt, and pepper.

3. Heat the remaining 1 tablespoon olive oil in the skillet. Pour in the eggs and then distribute the vegetables on top. Cover and cook over medium-low heat for about 15 minutes, until the eggs are set but not yet firm on top. Several times while the eggs are cooking, take a flexible spatula and run it along the edge and under the frittata to make sure the eggs are not sticking to the pan.

4. Take the skillet off the heat. Put a dinner plate over it and flip the frittata onto the plate. Then slip the frittata back into the pan, now with the bottom side up. Top with the remaining 1 tablespoon Parmesan.

Cook for a few minutes more, until the eggs are fully cooked.

Picture Sunday: Chicken Coop Art Cars

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Artist Benedetto Bufalino re-purposed a vintage police car for his piece, “la voiture de police poulailler.”

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Back in 1999 Atelier van Lieshout reused an Alfa Romeo for an installation called “Alfa Alfa.”

I should note that the art school damaged Mrs. Homegrown gets queasy when livestock end up in art projects. I’ll just ask if these two examples mean we’re witnessing an entire new genre of chicken art?

Help us With a Fodder System for our Hens

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A big commercial fodder system. We need something much smaller!

I feel somewhat guilty about having our five hens in a confined coop/run. Ideally they’d be grazing on green pasture all day. But our abundant urban predators, lack of space and dry climate make the vision of hens clucking on verdant fields a challenge.

I’m thinking of building a DIY fodder system but I’m a bit confused by the instructions I’ve seen floating about the interwebs. Which is where you come in. Have you built a fodder system? Do you know any good instructions? How big should it be for five hens? Or do you know of a reasonable off-the-shelf option? In our climate I think I can keep it outside.

Leave some ideas, notions and links in the comments:

Alektyomancy: Divination by Rooster

We’ve blogged before about the Roman practice of using chickens to tell fortunes. It turns out the Greeks had their own chicken oracle method:

The Pythagoreans inquired about the posthumous fate of their recently dead by using an uncommon method of divination called alektyomancy. On a table were traced squares containing the letters of the alphabet, and in each square seeds were placed. After proper incantations, a white rooster was released, and the letters were read in the order in which the rooster pecked the seeds. The interpretation of the oracle is unknown.(1)

Thankfully you don’t need to own a chicken to practice alektyomancy. There’s an online version.

1) From I.P. Couliano’s book Out of this World: Otherworldly Journeys from Gilgamesh to Albert Einstein. Couliano was, incidentally, a gifted scholar whose life was tragically cut short by an assassin’s bullet. His book Eros and Magic in the Renaissance completely changed my view of Western history.

Hens in the Orchard for Pest Control

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Photo: hencam.com

Author Terry Golson, who blogs at HenCam.com, sent along a great pest control tip in response to our thrip post–chickens, of course!

Chickens and orchards go together like gin and tonic. The hens take care of pests, clean up rotten fruit, add nitrogen to the soil and the canopy of the orchard protects the hens from hawks and heat. Plus you get eggs and meat. Permaculture in action.

The 1920s era photo you see above comes from one of Terry’s posts, Chickens in Orchards.

Looking for Chicken Coop Plans

John Zapf chicken run

Our chicken run–designed by John Zapf.

I got a note from Tricia Cornell, who is putting together a chicken coop plan book. There is a real need for this, so if you have a coop, consider sharing your design:

Hi!

I’m a chicken owner in Minneapolis. I was wondering if you could help me spread the word. I’m looking for smart, good-looking chicken coops to feature in an upcoming book.

If you’re proud of your coop, send pictures to [email protected]. Please indicate whether you would be able to provide building plans. (I have a budget to compensate builders for their plans.) I do *not* need plans to go with all the pictures, so send your pics even without them.

Then I’ll be in touch if your coop meets our needs. Please feel free to share this message with any chicken-owners you know.

A little bit about me: I’m a writer and chicken owner living in Minnesota. I’m the author of Eat More Vegetables: A Guide to Making the Most of Your Seasonal Produce, The Minnesota Farmers Market Cookbook, and the Moon guides to Minnesota and the Twin Cities. This is my first chicken-related book.

Thanks!
Tricia Cornell

To each hen her own egg

Barnavelder Auricauna cross eggs

As of June we’ll have had our new hens for a year, and we’re very pleased with them. They’re unusual hybrids. They’re a cross between a Barnevelder, a pretty utility/show breed named after the Dutch town where it was developed, and the more popular Ameraucana.  We got them from our friends at Winnetka Farms, who raise Barnevelders and tried this cross as an experiment.

They’re very nice hens. Pretty. Mild-mannered. Quiet. There’s never any squabbling or pecking. And then are prolific layers of big eggs with big yolks. And here’s what’s interesting: Barnevelders lay brown eggs. Ameraucanas are known for their blue to green eggs. Our “Winnetkavelders” each lay a distinct color egg.

We posted about this when they started laying, but as the hens got older, their eggs became even more distinct, so I thought it worth another mention. All four hens look the identical, but their eggs are different, each expressing different aspects of their parentage. One is classic Barnevelder brown, one is speckled, one is light olive green and the other dark olive drab. The picture doesn’t capture the olives at all.

It’s useful to be able to associate each hen with her egg, so you know if there are any problems with her laying. Unfortunately, these four ladies look so much alike–and tend to visit the nesting box in pairs–so we haven’t been able to ID their eggs yet. Closer surveillance is required!

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