The bugs on the farm are really fascinating, and it seems like we see something new and amazing every day. We recently spied a big green bug that looked very much like a leaf hanging out on the fence by the chicken coop. It had long legs like a grasshopper, but didn’t really look like any of the grasshoppers – green, brown, or a combination of these colors – we’ve seen in the pastures.
What was this vibrantly green bug? A katydid. It didn’t like posing for pictures, either – it jumped at the phone! After it bounced off once, it resumed strolling on the fence. That’s a big bug with attitude. It had better stay away from the chickens and ducks, though, or it’ll be a (nutritious) snack!
The American Bresse, Black Copper Marans, and barnyard mix chicks are just over a week old. They’re growing fast – feathers are coming in already.
We enjoy spicy food – the real spicy stuff that leaves a pleasant tingle in your mouth. We also like fermented food, full of probiotics and tangy goodness. What’s better than combining the two?
Today’s breakfast was a sandwich comprised of our own chicken eggs, locally sourced pastured pork shoulder bacon, and cheddar cheese on a thin bun. It tasted delicious and we felt great after eating it.
We’ve been planning to put in raised beds this year, but that project keeps getting bumped by others. Time is running out – soon, cold weather will arrive and the window of opportunity will close to grow veggies without cold frames or hoops.
Our two groups of incubator eggs hatched this weekend, and we now have 16 fluffballs running around the brooder. Some of the eggs were shipped, and the hatching results were mediocre at best. Here’s how it shook out: