In The Incubator: Lavender Ameraucana Eggs

Welcome to my shipped eggs adventure, part 2. After a terrible hatch of shipped Lavender Ameraucana eggs earlier in the season, I was left with a single hatchling…and she’s grown into a beautiful bird with a charming personality. I had to have more! So, ever the glutton for punishment (or perhaps secret optimist?), I purchased more eggs from a different seller, in the hopes that they would eventually become more lovely lavenders.

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In The Incubator: American Bresse Eggs

Who’s incubating eggs in October? I am! And they’re shipped eggs, which means – given how slow and unreliable postal service has become – that, at the end of three weeks, there may or may not be chicks. Whether you’re also a hatching fanatic or you just want to live vicariously, follow along to see how the incubation progresses!

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Around The Farm: A Small Harvest…And A Surprise

The largest sunflower, a volunteer that defiantly sprouted from a seed that the chickens either missed or couldn’t reach because it bounced outside their run, has reached the point where it’s ready for harvest. While I’m always delighted to find these kinds of volunteers, I also discovered a surprise growing amidst the other sunflowers that I had intentionally planted. What kind of surprise? Read on to find out.

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Poultry Tales: The Magic Of Optimism

Shipped Lavender Ameraucana eggs along with our own Black Copper Marans eggs

When you artificially incubate eggs as often as I do, you understand that bad things can happen. That’s why I think of hatching as bittersweet: the joy brought by new hatchlings is tempered by the sadness of those that die or have problems that may adversely impact their quality of life. Despite the inevitable lows, I find that there will be experiences that profoundly affect me, and that keep me going…like the immense strength in a tiny chick’s will to live.

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Offal, Not Awful: The Gustatory Delight Of Gizzards

Pastured gizzards on rice

If you’re unfamiliar with the gizzard, it’s a muscular organ, part of the digestive system in poultry that essentially “chews” food for a bird (no teeth, remember?) by grinding it up between muscle wall and against grit contained in the gizzard. Pretty cool, huh? Oh, and, properly prepared, it’s delicious.

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