Click on Twin Cities Coop Tour to find a Google map with all the locations listed. Printed maps will also be available the day of the tour at Egg|Plant Urban Farm Supply, 1771 Selby Ave. in St. Paul, starting at 10 am. Centrally located for easy access from Minneapolis and St. Paul, Egg|Plant also carries chicken feed and supplies, books on coop-building and chicken-keeping, as well as coop and chicken tractor kits.
New this year, Coop Tour T-Shirts!
To order call 612-751-5478 or email firstname.lastname@example.org.
On the home front, my four girls are finally getting along and bunking together in the Pleasure Palace Coop. It took awhile, and Cleo did not adapt easily, but she's finally realized the babes are here to stay and there's nothing she can do about it. Come nighttime I find all four chicks in the coop with the two babies on the window sill or roost, Roxanne on the chicken door and Cleo pacing the floor or in the nest box. Not quite Kumbaya but we're on the way.
You have to love a friend who calls and asks if you want some freshly picked grapes and then delivers home-grown leeks and Siberian garlic too. My friend Joni recently dropped off these goodies and I was blown away. I once helped plant leeks at the Eastside Children's Garden, it's a backbreaking endeavor as you try to separate the teeny tiny plants and tuck each one upright into the soil. Then you have to mound them as they grow to keep the root end tender and white. I once tried to grow garlic and ended up with small bulbs that weren't worth the effort. I admire real gardeners.
|Garden Fresh Leeks|
This was a precious gift that called for a special recipe. I wanted to serve the leeks in a simple way so I could taste their unique flavor. So this morning I decided to saute the leeks in Hope Creamery butter and serve them over toasted bread topped with Cleo's eggs. Perfection!
Fried Eggs over Buttered Leeks and Croutons
3 tablespoons butter
1 1/2 cups halved and sliced leeks*
salt and pepper to taste
4 slices artisan bread, toasted and buttered
Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in leeks until coated with butter; sprinkle with salt and pepper. Cover and cook over low heat for 5 to 8 minutes or until tender.
Meanwhile, melt remaining 1 tablespoon butter in a large skillet. Crack eggs into individual cups and gently pour into skillet. Cover and cook 3 minutes or until the whites are firm and the yolks are soft or until desired doneness. Sprinkle with salt and pepper. To serve, place toasted bread on plates, top with leeks and place one egg over each slice of toast.
* To trim leeks, cut away the dark green tops and root ends leaving the white and light green tender stalks. Half the leeks lengthwise and wash well under water making sure all of the dirt is removed. Pat dry and slice.