It’s that time again – this year is coming to its end. We like to look back at the year because you can forget how much you learned and during that period. We also like to recognize our accomplishments, as well as identify needed improvements. We characterize 2016 as our year of learning on the farm.
Chickens
2016 started on a sour note, with about half of our small flock of layers lost to predators. We implemented deterrents and learned about the importance of having a vigilant rooster (or two) to keep watch over the flock. We hatched 4 groups of chicks and learned about integrating new chickens into an existing flock. We processed roosters, treated injuries, and let a (surprise) broody hen hatch some eggs.
Ducks
We started with a small group of Muscovies going into 2016, due to some predator losses. We were thrilled when the ducks began laying, and wanted to expand our flock. Continue reading “Goodbye, 2016…Hello, 2017!”
Rabbit meat is delicious, low in fat, and high in protein. It’s mildly-flavored and can easily substitute for chicken in recipes. Since we grow our own here at the farm, we’re always looking for creative ways to prepare tasty rabbit-based meals.
We like easy recipes for tasty meals, and one-pot meals are a bonus. One such meal is congee, a savory rice porridge (but not like oatmeal) that’s true comfort food.
Here’s an example of one of the ways you can use super lean and tasty rabbit meat. We slow cooked one and then removed the bones. The meat that was left was used to make tortilla soup (perfect for these chilly days) and today’s lunch: soft tacos. Look good? They were!
This morning’s breakfast: our chickens’ eggs, potatoes cooked in lard from a local farm, and homemade sourdough toast. So good, we could eat it everyday!