“Ugly” Produce Needs Love, Too

Ugly PotatoWhen you look at the photo of the potato, what do you see? A freak of nature or something unique and, in its own right, cool?

When we see this kind of imperfect produce, it tells us that something interesting happened to the potato during its growth. We acquired this neat specimen at a farmer’s market. If you shop at farmers’ markets, you’ll see lots of produce that wouldn’t be “acceptable” in grocery stores solely because it’s not perfect. Regardless of the fact that it’s still eminently edible and delicious…and very possibly better for you than the “perfect” version (see NPR’s article “Beneath An Ugly Outside, Marred Fruit May Pack More Nutrition“). Continue reading ““Ugly” Produce Needs Love, Too”

The New Moms’ Kits Are Here

Oonagh_1st_KitsSaturday was “kindling day” for Siobhán, our American Chinchilla doe, and Oonagh, our Silver Fox/New Zealand doe. This is a first pregnancy for both girls, so it’s never safe to assume that everything will go smoothly.
Rabbits give birth after roughly 31 days. Oonagh gave birth to seven healthy, dark gray kits late in the morning on Sunday. Siobhán didn’t kindle until later in the evening, but also had 7 healthy kits, though she had them in a pile of hay instead of the carefully arranged nest box we put in for her. Continue reading “The New Moms’ Kits Are Here”

Our First Farmer’s Market (As A Vendor)

2018-02-14_FirstMarketWe’ve been shopping at farmer’s markets for years, in many cities and states. One of the parts we particularly enjoy is the opportunity to meet the farmers. We’ve found great diversity among the individuals who farm: some grew up farming, others are career changers, and still others begin after retirement. One common thread, however, is pride in their products.

We used to imagine, while shopping the market, that someday we’d have something to offer. Yesterday was that day – we sold chicken and duck eggs. We would have liked to have had meat to offer, too, but sales of farm-processed chicken/duck/rabbit isn’t permitted at farmer’s markets here. To our surprise, patrons sought us out based on the market’s email that went out yesterday introducing us and our products, and our duck eggs sold out right away. (Note to self: bring more duck eggs next market! The two now-broody ducks, Piper and Pru, aren’t laying and insist on sitting together on an empty nest – they’d better get back to work soon!) Continue reading “Our First Farmer’s Market (As A Vendor)”

When It Rains, It Pours…Chickens

Bresse_EggsIn addition to the Black Copper Marans eggs we put in the incubator a couple of days ago, we just started incubating some American Bresse eggs. While we have, to this point, raised dual-purpose chickens primarily for eggs, these are intended to be primarily meat chickens.

Why the Bresse? The Bresse is reputed to be the best tasting chicken in the world. Admittedly, this title is connected to the French Bresse, but the American Bresse is supposed to be a related line. As a heritage breed, it’s slower-growing than a meat hybrid like a Cornish Cross, but the tradeoff is sustainability and taste. Continue reading “When It Rains, It Pours…Chickens”

Lengua Tacos For Everyone!

Lengua_Tacos_Cheese

Lengua_Tacos

As many responsible farmers do, we believe in using as much of an animal as we can. This includes eating parts that may be deemed by some as unappealing or “icky”. We say the wimps can stick to eating just the “prime” cuts – bring on the hidden gems! Let’s discuss these at greater length…

Every animal has a heart, kidneys, liver, and tongue; poultry also has a gizzard, which basically serves as teeth and grinds up food. Organ meat tends to be dense and rich. A well-known food show host called beef heart the “best cut” of beef. Cooked, it’s dense, a little chewy, and extremely flavorful.

Continue reading “Lengua Tacos For Everyone!”

Firing Up The Incubator(s) Again

BCM_EggsSo, we have the fancy yellow incubator and the new hatcher just sitting idle in the gym/feed storage/sometime-duckling-brooder room downstairs. After the first hatcher fiasco with the still-air wafer thermostat incubatorwe upgraded to a digital forced air model that seems to hold temperature much better than the other one did. Shockingly, the new hatcher hasn’t even been used yet. Seems like we should be getting our money’s worth out of this equipment. Guess it’s time to hatch some eggs!

Since Cozette, our Cuckoo Marans hen, was killed by a hawk at the end of last year, we haven’t had any eggs darker than the slightly speckled terra cotta-colored ones the New Hampshire Red hen lays. We like a variety of colors, and have layers of white, cream, blush, pink (and terra cotta) eggs, but we missed those speckled chocolate eggs. Continue reading “Firing Up The Incubator(s) Again”