Around The Farm: Copious Castings And Curious Caverns

That’s not mud

It’s been warm and rainy here and the ground is thoroughly saturated…which means lots of mud: sucking mud that tries to swallow your boots and coats surfaces with slippery goop that invites spontaneous acrobatics that sometimes result in getting up close and personal with said mud. While farmers may not like the mud, worms sure do. And it wasn’t difficult to tell that the worms had come out en masse overnight because they left telltale “calling cards” everywhere.

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Blog Happenings (Update): We’re Back…And Here’s How To *Not* Miss A Post!

We’re back in the blogosphere, but wanted to let our WordPress.com followers know that one change you’ll notice is that new posts will only show up in the WordPress Reader, unless you subscribe to receive email updates below.

Here’s what you can expect for the remainder of 2021 and in 2022: food, ferments, follies, fowl, fiction, (armchair) philosophy…and more. Hope you come along for the ride!

Farm Fowl: Omnifarious Olive Eggers

Having raised both purebred and mixed breed poultry, I’ve seen the benefits of genetic diversity, such as heterosis (also known as “hybrid vigor”). When we crossed Easter Eggers that laid blue-green eggs with French Black Copper Marans roosters, we expected that the pullets would eventually lay olive eggs…and they did. And these girls turned out be some of the nicest birds we’ve raised to date.

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Farm Fowl: Genuinely Goofy Geese

Geese have a reputation for being silly, and when you spend much time with them, you understand why…they’re goofy creatures and, often, rather clumsy. But silly though they may be, they’re some of the most intelligent fowl we’ve raised, and intelligent creatures seek enrichment. Fortunately, a plain old lime rind can entertain these guys for hours.

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Under Pressure: Chunky Chickpea Curry

Skip the bowl and put it in a (low carb) wrap!

With the chill in the air, warming soups and comforting meals are just the ticket – and they can be made quickly and easily using an electric pressure cooker! For this one, I cooked dry chickpeas without soaking them first and used them as the base for a delightfully hearty and veggie-packed curry.

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