three swingin' chicks

Making Me Laugh

2011-02-16T06:47:00.001-06:00

I saw two news items today confirming the continued popularity of chickens across the world. The first came from Sunset Magazine proclaiming backyard chicken coops as one of the Top 100 Cultural Trends in the West. It's part of "The ideas, people, places, and things that are making life out here better right now."

The second news item came from Dorset, England, where they're experiencing a rise in chicken thefts. The reason? The price of a purebred chicken has risen because of the popularity of raising chickens. "The Domestic Fowl Trust says chicken thefts, driven by rising prices, are happening more regularly across the country. When you could get a bird for £5, no-one cared. But now that keeping poultry is more popular and prices are higher, we are seeing these thefts increase. It is a really popular hobby – it is the fastest growing pet market there is at the moment.” Shouldn't we have a "Domestic Fowl Trust" in this country too?

I think that one under-appreciated reason for the chicken craze is because chickens brighten your day and make you laugh. Take this morning for instance. My day started out with six knobby chicken knees peering through the window at me. I was late with the girls' warm breakfast mash and as I entered the run I looked up to find a line of scaly legs as the only thing visible through the coop window. Kinda' looked like the Rockettes - if the Rockettes were made up of chickens.

Everyday it's something new. Yesterday Roxanne didn't want to touch the snow but she was also tired of being held by me. So, off she flew from my arms, bounced twice on the snow-covered path like a deflated basketball and finally landed up to her neck in the snowbank. She haughtily scrambled out of the snow attempting to keep her matronly dignity intact.

Then there's Ruby, who wears as much food as she eats. As her beak gets coated with a mustache of yogurt she swings her head causing it all to land on her head. Yesterday she wandered about with a cape of arugula perched on her back.

Chickens are pets that provide many diverse dividends. Yes, they give us eggs, but they'll also give you something to smile and laugh at. In spite of yourself.

Smoked Wings with Cilantro Dip

2011-02-03T06:32:00.000-06:00

It's been a fun week. Everyday something new comes out about the book (Chicken and Egg) and I hear from people who've bought it, such as this lovely note I received from reader Lisa H:

"I purchased your book "Chicken and Egg" at Crate and Barrel. Every aspect shines-writing photographs and recipes. I read it cover-to-cover. As a fellow Suburban Homesteader, and flock owner of 12 hens, I was drawn to your personal story of poultry ownership, and we are always looking for new egg recipes. Thank you for sharing your story and recipes."

The chicks appear to be totally unfazed by their emerging publicity. Their attitude seems to be that fame is probably fleeting, and what's really important in life is that the food bowl is full and treats come often. But, if there are fans out there with time of their hands, I'm sure the girls would each love a pair of hand-knit leg warmers, as our cold weather continues!

I'm excited to share one of my favorite recipes from the book, I hope you like it! It's a great recipe for Super Bowl week because it's perfect to serve during the game. The recipe calls for the wings to be grilled, but if you're one of the many readers who have suffered through the storm of the century this week, I've also adapted it so that you can cook the chicken in the oven. I think you'll like it either way. Give it a try and let me know what you think.

Smoked Wings with Cilantro Dip

Print this Recipe

These wings are addictive. The smoked paprika, cumin, and chipotle chile powder are key to their smoky, bold flavor. Don't be put off by the length of the ingredient list; it's a very quick and easy recipe. Simply measure and dump, then marinate the wings for up to a day before grilling.

Wings:

2 1/2 lbs. chicken wings (about 16 wings) separated at the joint, or 32 chicken drumettes

3 tablespoons smoked paprika

2 tablespoons red wine vinegar

1 tablespoon dried oregano, preferably Greek

1 tablespoon ground cumin

3/4 teaspoon chipotle chile powder

3/4 teaspoon garlic powder

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

14 cup extra-virgin olive oil

Cilantro Dip:

3/4 cup lightly packed coarsely chopped fresh cilantro

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/3 cup water

1/4 cup chopped pecans

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh mint

2 garlic cloves

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Place the wings in a large resealable plastic bag, Stir together the remaining wing ingredients, except the oil, in a small bowl. Add the olive oil and stir until smooth. Add the seasoning mixture to the chicken wings, seal the bag, and squish the bag to coat the wings with the seasoning. Put in a shallow pan and refrigerate overnight, or up to 24 hours. (I just tried it without marinating and there's still a lot of flavor, so don't worry if you can't let it sit overnight.)

Blend all of the dip ingredients together in a blender until smooth. Cover and refrigerate. Bring to room temperature before serving.

Heat the grill.* Remove the wings from the rub and discard any remaining seasoning mixture. Grill over medium heat, covered, for 10 to 12 minutes or until no longer pink in center, turning every 3 to 4 minutes to brown on all sides. Serve the chicken wings with the dip.

*Alternate Oven Directions: Heat oven to 425ºF. Line large rimmed baking sheet with foil; coat foil with nonstick spray. Arrange marinated wings over baking sheet in one layer. Bake 25 minutes or until no longer pink in center, turning about every 10 minutes.

Chicken and Egg Released

2011-01-30T19:10:00.000-06:00

My book Chicken and Egg; A Memoir of Suburban Homesteading with 125 Recipes is officially out! I kept hearing reports from friends and family across the country from Boston to Bethesda to Kansas City that they'd seen it at their local Crate & Barrel store and they'd send me photos as proof. But it still didn't seem real to me until I made the journey this week to our local C&B to see it on the shelves.

You'll have to excuse the photography as I did my best with the less than perfect lighting available in the store, but there it was, beautifully displayed! The excited sales staff I talked with told me that, "It's our favorite cookbook right now!" and "We all want to get one." They all loved the photography and artwork. I agree, it really makes the book!

If you're still waiting for the book to come to your area or your favorite store, don't worry. The official release date was 1/26, which means the books should have left the warehouse on that date but it may take weeks before they're actually on the shelves. You'll have plenty of choices from Crate & Barrel, Amazon, Barnes & Noble, Borders, Williams Sonoma, and Anthropologie and possibly more. Let me know when and where you see the book in your area and send me a photo if you'd like. I'll do a shout out on Facebook and Twitter for you!

In honor of the book's official release, next time I'll share one of my favorite recipes from the Late Winter chapter in the book.

Protecting Chickens Against Frostbite

2011-01-21T16:21:00.001-06:00

The chickens were not happy with me yesterday. Roxanne was particularly vocal with her complaints. It's because I decided to put Vaseline on their combs and wattles to protect against frostbite. This "little dab'll do ya" business has put us all in a bad mood.

The girls didn't see the point. What they did see was me being mean and nasty as I smeared sticky goo over their crowns while they flapped and squirmed. Have you ever tried putting Vaseline on a chicken? It gets everywhere. I now have Vaseline on my coat and my gloves as well as their entire heads not just the intended parts. Of course the girls immediately tried to rub it off and I saw Ruby eating a glob off Roxanne. They'll eat anything once.

If you're wondering why I was doing this, it's a matter of guilt. With the overnight temperatures predicted to be -15ºF to -20ºF I knew that even with additional heat the coop temperature would drop below freezing and I wanted to add as much extra protection as I could. Gail Damerow, the nation's foremost chicken expert, advises "Coat combs and wattles with petroleum jelly as insulation against frozen moisture in the air." Who am I to disagree?

Well, the chickens weren't buying it and just looked at me accusingly with their sticky heads covered in bits of straw and food. I could almost hear them thinking "If you're so worried about us, why can't we spend the night in your warm cozy house?" I didn't let them guilt me quite that much. I just put another layer of Vaseline on each one when I put them to bed last night.

As of this morning, the girls seemed to have survived the night frostbite-free. Thank goodness. However, they're filthy dirty. Everything sticks to their heads and their feathers are black. I now have four grease balls bobbing around still looking at me accusingly.

This weekend? I'll probably have to bring them inside for a shampoo, blow dry, and "comb out". Life with chickens is never dull.

Catalog Dreams

2011-01-17T11:13:00.000-06:00

The new poultry catalogs started arriving in the mail this week and the chatter online has turned to baby chick orders. As I page through the catalogs I find I have a bad case of chick envy.

Aren't they just the cutest?

I'm not planning on ordering any chicklets this spring, but as I look at all the cute pictures I'm really tempted. The more you learn about chickens and read about the marvelous varieties available, the more you want to try them all. Chicken owners are much like gardeners with their new garden catalogs: each variety seems more promising and, like kids in a candy shop, we want them all!

The trouble with raising chickens in a suburban backyard is there's only so much room, so you're limited in how many chicks you can manage. I'm aware that plenty of backyard chicken owners start a whole new flock every year or two, but in order to do that you have to be willing to dispose of the original flock either by processing them (read: butchering) or giving them away. I'm not willing to go there with my girls. Hence, my options are limited.

Right now I've got four chickens who are laying like crazy in spite of the frigid weather. In fact, I can hardly keep up with all the eggs they're giving us, so I really don't need any more chickens. But I still can dream. Someday I'd love to have Marans for their dark chocolate-colored eggs, striped Barred Rock for their plumage, or Silver Spangled Hamburgs for their regal look. And of course I'd like to have Silkies just because they're so cute. These tiny bantam chickens with black skin and feathers as soft as fur don't take up much room at all. (Maybe......just maybe.....I could get a couple this year?)

If you're wondering which breeds of chickens would be best for you, they all have their own qualities. While I love the elegance and the unique blue and green colored eggs laid by the Easter Egg chicks, my plain brown egg-laying Rhode Island Red hen Ruby has laid more eggs than any hen I've ever owned. And my Silver Wyandotte Coco is not far behind.

Good luck on your own chick hunt and let me know what you're ordering. (I'll be jealous, but it's okay.)

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As I mentioned, lately we've had almost more eggs than we can eat, so I've been eating an egg every day for lunch just to make room for the next day's collection. I usually throw together a salad and top it with a 4-minute cooked egg. The combination is perfect and oh so satisfying, especially when you know the hen that laid your egg.

Warm Winter Salad with Backyard Eggs and Sherry-Walnut Dressing

I vary the ingredients in the salad with whatever I happened to have in the refridgerator. I usually blanch any of the firm vegetables like broccoli, carrots, cauliflower, etc. and toss them warm into the salad. I also try to keep the eggs warm until I place them on the salad.

Print This Recipe

Dressing:

1 1/2 tablespoons sherry vinegar

1 1/2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 cup walnut oil

Salad

4 eggs

6 cups mixed salad greens

2 cups cut-up vegetables such as broccoli, carrots, cauliflower, blanched

2 tomatoes, chopped

1/4 cup pitted Kalamata olives

1/4 cup shaved Parmigiano-Reggiano cheese or crumbled blue or feta cheese

1/4 cup coarsely chopped walnuts, toasted

Whisk sherry vinegar, mustard, salt and pepper together in small bowl; slowly whisk in walnut oil.

Place eggs in small saucepan; cover with hot water. Bring to a bare simmer over high heat. Reduce heat to medium-low or low and simmer 4 minutes (eggs should not bounce or rattle and the water should lazily bubble). Place in ice water until just cool enough to handle; peel.

Arrange salad ingredients except cheese and walnuts on plates; top with halved eggs; sprinkle with cheese and walnuts. Bring dressing to a bare simmer by heating in the microwave or in a saucepan. Drizzle the warm dressing over the salad. Sprinkle with additional pepper.

Serves 4

Nighttime Magic

2011-01-12T18:42:00.001-06:00

It's hard to convince people this time of the year that keeping chickens can be fun when the weather fluctuates from freezing cold to nose-biting frostbite, gentle snow to blizzard whiteouts, and bone-chilling wind to hurricane-force gales. All in one day! No one wants to be outside--for any reason--let alone take care of chickens.

In spite of the weather, there is a certain sense of magic whenever I head outside to the coop, especially late at night. I must admit I'm not eager to take time away from what I'm doing to pull on my heavy winter jacket, Sorel boots, ear muffs, neck scarf and ski gloves and tromp outside into the cold. But once I'm outside I often linger. The backyard has a different quality in the winter darkness. The snow and ice luminously glisten in the pale light, making the snow look so fluffy, so precise, and so perfect it looks fake. The crunch and squeak as my boots cut through the path, however, quickly prove that it's real as I head out to tend to the chicks.

Chickens put themselves to bed when the sun goes down (something most parents wish their children could learn), but I add extra light during the winter months so they'll continue to lay eggs. I therefore head out around 9 pm to tuck them onto their roost and turn off the light (the light's on a switch, so there's no timer). They know the routine and are waiting for me. They've had their suppertime snack and are usually on the roost although flighty Ruby has a hard time settling down and keeps thinking I'm bringing her more treats at bedtime. But, eventually they snuggle down and I switch off their light then head back to the house. The short walk is quiet and peaceful. Yes, it's cold and yes it's hard to leave the warm house, but the stillness and gentle cooing of the chickens more than makes up for it. It's often the best part of the day.

Bedtime snuggling right before lights out.

Three's a Crowd

2011-01-10T08:03:00.000-06:00

Latest Book News: My book Chicken and Egg has been spotted on the shelf in Crate & Barrel and is featured on page 60 of their latest catalog! I can't wait to get over to the store to see it in person. Let me know if you catch sight of it.

I grew up in a family of three sisters. I was recently reminded of my teenage years and the hours spent battling over use of the bathroom with my two sisters as I watched three of my hens last week trying to use one nest at the same time. Watch the video below and you can almost hear their mutterings translated as "It's my turn now--you've been in there forever!" and "I can't hold it, I have to come in now!"

Ruby, the red chicken on the left, was the first one in the nest. She's then joined by Cleo on the right, while Coco, the black and white hen, demands to be let in too. The video starts with Coco's attempts to barge her way in. Listen to the gutteral cooing Ruby makes as she's laying her egg (which sounds like growling in the video). Ruby finally manages to lay her egg through it all but watch carefully as Cleo seems to claim the egg as her own and even pushes poor Ruby out of the nest.

I must admit, chickens are a lot calmer than teenage girls, with no shrieking, shouting or crying. All three hens eventually laid their eggs that day and they've taken turns ever since.

Cabin Fever? Make that Coop Fever

2011-01-05T22:11:00.004-06:00

Snow Birds

The tension is building in the coop tonight. It's cold and the girls are tired of being literally cooped up in the coop and the run. They're used to having the entire backyard to roam in and this winter cold and snow is cramping their style. So they're starting to take it out on each other.

Tonight when I brought the girls their suppertime snack they crowded around me as usual, each wanting to be petted while at the same time getting to the treat first. They started eating and I was tidying up the coop when I began to hear short little barks coming from below. As I looked down I saw Cleo giving a bark-like warning cluck while simultaneously nipping at the head of whoever got near her. There was no way she wanted to share her treat tonight and this grand dame was going to make sure that everyone else stayed away.

I think I understand how she feels. I'm getting a little crabby and feeling cramped having to constantly be inside too. We all need a break from this year's vicious cold. Tomorrow I'll give the girls some special sprouts to eat and something new to play in. I've saved some bags of dry fall leaves and they'll have a fun time digging in those, at least for a day. I don't think dry fall leaves will cure my cabin fever, however; if only it were that easy.

This is my perfect antidote to the winter blues.

Julia Child's French Onion Soup

This recipe is from The French Chef Cookbook and is the best French Onion Soup I've ever tasted. I added a little more wine and a little more sage, but otherwise the recipe is pure Julia.

Print this Recipe

3 tablespoons butter

1 tablespoon olive oil

1 1/2 lbs.thinly sliced onions (6 cups)

2 teaspoons salt

1/2 teaspoon sugar

3 tablespoons all-purpose flour

2 (32 oz.) containers lower-sodium beef broth

1 1/2 cups red wine

2 teaspoons dried sage

1/2 teaspoon pepper

sliced baguette

shredded Gruyere cheese

Melt the butter and oil in a large heavy pot and toss the onions until coated with the butter mixture. Cover and cook over medium-low heat 15 to 20 minutes, stirring occasionally, until the onions are tender and translucent.

Uncover the pan, increase the heat to medium and sprinkle the onions with salt and sugar. Cook 15 to 20 minutes, stirring frequently, until the onions are deep golden brown. Sprinkle with flour and stir until coated; cook for 2 minutes, stirring constantly. Stir in the broth, wine, sage and pepper. Bring to a boil, reduce the heat to medium-low to maintain a nice simmer and cook 30 minutes. Taste and adjust seasonings if necessary.

Meanwhile, heat oven to 425ºF. Brush the baguette slices lightly with olive oil and bake on a baking sheet for 6 minutes, turn and continue baking 2 to 3 minutes or until lightly browned. Reduce the oven temperature to 350ºF.

Ladle the soup into ovenproof bowls and top with toasted croutons and Gruyere cheese. Bake at 350ºF. 10 minutes or until the cheese is melted.

Serves 6 to 8

Merry Christmas

2010-12-24T12:31:00.001-06:00

Merry Christmas from the Three Swingin' Chicks (plus one)!

The chicks have presented us with wonderful Christmas presents: eggs, LOTS of eggs. After not laying since March 27th, Roxanne started laying a few weeks ago and now she and other three chicks haven't stopped. I've been getting 3 to 4 eggs a day on a regular basis for the last three weeks. It must be something about the spirit of the season. Or it could be the beautiful snow, the Christmas carols playing on the coop radio, or the warm mash I've been feeding them each morning. Either way we feel lucky to have such generous girls.

I hope you all enjoy your holiday times with friends and family. If you're not too overloaded with cookies, you might try one of our favorites, chewy Almond Drops. Simple cookies of almond paste and egg white, these gems are perfect. Plus they're gluten-free! I've altered the recipe only slightly from the original version posted by King Arthur.

Almond Drops

Print this Recipe

10 oz. almond paste (look for the kind in the can not the tube)

1 cup sugar

2 egg whites, lightly beaten

1/4 plus 1/8 teaspoon almond extract

powdered sugar for sprinkling

Heat the oven to 325F. Line baking sheets with parchment paper. Beat the almonod paste and sugar in an electric mixture on medium speed until the mixture resembles fine crumbs. Add the egg whites gradually until a smooth paste is formed. Beat in the almond extract.

Spoon 1 teaspoon amounts onto baking sheet. Sprinkle generously with powdered sugar.

Bake 20 minutes or until pale golden brown. (do not over bake.) Cool completely on a wire rack. Makes about 3 1/2 dozen.

Adrift in a Blizzard

2010-12-11T17:51:00.000-06:00

Sometimes taking care of chickens is hard. Like today. We're in the middle of a blizzard. This is the view as I stepped out back this afternoon: waist high drifts on the way to the coop.

The snow has been falling since midnight last night. We've already got 18-inches on the ground with more on the way.

Everything in town has been called off, the airport's closed, buses aren't running and Christmas concerts and plays are canceled. But chickens need care no matter how much snow we get, so out I trudge. I'll be back out later in the evening to bring them lots of cracked corn and scratch feed. The corn and goodies in the scratch digest slower in their tummies keeping them warm through the night. Kind of like covering them with an extra blanket. With the wind howling and temperatures plummeting to below zero tonight, keeping them warm and protected is crucial.

We plan to warm up our own tummies tonight with my family's special holiday drink: Tom and Jerry's. My grandfather's neighborhood bar was known for this drink and customers came from miles around to warm themselves up during the cold holiday season. Keep warm everyone and cheers to all!

Thanksgiving Treats

2010-11-24T10:10:00.001-06:00

The kitchen's getting steamy and overheated--the food marathon has begun. First up: Pumpkin-Toffee-Pecan Cookies. It's a variation of a recipe from one of my all-time favorite cookbooks, The Victory Garden Cookbook. I hadn't planned to make cookies as we're already having an over-abundance of desserts in the way of pies tomorrow, but I had an extra cup of pumpkin puree leftover so decided to put it to good use. I'm glad I did, yum!

These puffy cake-like cookies are very special with a strong hint of orange combined with toasted pecans and bits of crushed toffee. They're almost like mini cakes with a large dollop of cream cheese frosting on the top. I hope you enjoy them as much as we do. I just have to remember to put some aside for our Thanksgiving guests or we may just nibble them all away.

Pumpkin-Toffee-Pecan

Cookies

Print this Recipe

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sugar

1/2 cup unsalted butter, softened

1 egg

1 cup canned pure pumpkin

1 tablespoon grated orange peel

1 teaspoon vanilla extract

1 cup English toffee bits

1/2 cup coarsely chopped toasted pecans, toasted

Cream Cheese Frosting:

2 oz. cream cheese, softened

2 tablespoons unsalted butter, softened

2 tablespoons whipping cream or milk

1/4 teaspoon vanilla extract

1 3/4 to 2 cups powdered sugar

Heat oven to 375ºF. Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Beat the sugar and butter together on medium speed 3 minutes or until light and fluffy. Beat in the egg until blended. Beat in the pumpkin, orange peel and vanilla. Beat in the flour mixture on low speed until blended. Stir in the toffee and pecans. Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned. Cool completely.

To make frosting, beat cream cheese, butter and cream together at medium-low speed until smooth. Reduce speed to low and beat in enough powdered sugar for spreadable consistency. Frost cooled cookies.

Makes 3 dozen cookies.

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If you're like me. one of the main problems with preparing the Thanksgiving meal is that so much of it needs to be done at the last minute, from mashing the potatoes to making the gravy to carving the turkey.So I thought I'd share one of my favorite do-ahead recipes: Caramelized Onion Gravy. It's perfect for the time-stressed cook because it can be made the day before. It's rich dark color with a hint of sweetness comes from the browned onions and it's silky texture makes it the perfect topping for mashed potatoes and turkey. The recipe was featured in the Cooking Club magazine. I'll be making it this afternoon and I thought you might enjoy having the recipe also.

Caramelized Onion Gravy

Print this Recipe

1 (32 oz.) carton lower-sodium chicken broth
Giblets from turkey (without the liver)
1/4 cup butter
3 large onions, quartered, thinly sliced crosswise (3 cups)
1/2 teaspoon sugar
1/4 cup all-purpose flour
1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper

Simmer the broth and giblets in medium saucepan over medium-low to low heat 30 minutes. Strain broth and reserve; discard giblets.

Meanwhile, melt butter in medium saucepan over medium heat. Add onions, stir to coat. Cover and cook 5 minutes or until wilted. Sprinkle with sugar. Increase heat to medium-high; cook, uncovered, 10 to 15 minutes or until onions are golden-brown, stirring frequently and adjusting heat as necessary. Stir in flour, cook 1 minute, stirring constantly. Whisk in broth; bring to a boil. Reduce heat to medium; boil 8 to 10 minutes or until of desired consistency. Stir in sage, salt and pepper. Cover and refrigerate until ready to serve. Reheat until warm; stir in any drippings from the roasted bird or meat before serving, if desired.
Makes about 3 cups.

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Don't worry, the chicks haven't been forgotten in the flurry of holiday baking. In fact, I created some special treats just for the girls: Cranberry-Raisin-Peanut Butter Cakes. The name sounds enticing and yes, they actually look good, but I've had to remind everyone they are for the chickens only. While they're filled with goodies such as raisins, dried cranberries, peanuts and peanut butter, they also contain nutritious (for chickens) scratch feed, cracked dried corn, and mealworms. The girls are loving them and scarfing them up. I got the idea from my friend Andi at General Mills She created cupcakes for her wild birds and I thought my chicks deserved no less.

Cranberry-Raisin-Peanut Butter Cakes

(for chickens)

Print this Recipe

1/2 cup chunky all-natural salt-free peanut butter

1/2 cup chicken scratch feed or regular chicken feed

6 tablespoons old-fashioned oats

1/4 cup dried mealworms

2 tablespoons raisins

2 tablespoons dried cranberries

Microwave peanut butter until soft. Stir in chicken feed, oats, mealworms, raisins and cranberries. Spoon about 1/4 cup into 6 cupcake liners. Top with additional cranberries and oats if desired for garnish. Freeze until firm. Remove from cupcake liners and give to chickens. Store covered in the freezer; thaw slightly at room temperature before giving to chicks.

Makes 6 chicken treats.
(You can substitute raw pumpkin seeds, sunflower seeds, dried coarse corn and chopped peanuts for the oats, mealworms, raisins and cranberries.)

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I tried to give a treat cake to the girls in a suet feeder thinking they could easily peck at it. Wrong. They had no idea what to do and basically ignored it. It wasn't until I placed it in their regular treat bowl that they went crazy.

Cold weather has come early this year but the chicks have a lot to be thankful for. My new Sweeter Heater infrared flat panel heater just arrived yesterday. It'll go next to the original Sweeter Heater that warms the coop all season. The new one will give extra warmth on those days when the temps get below zero. Last year I used a red heat lamp for extra warmth, but the red glow coming from the coop at night made it look like the coop was on fire. I kept waiting for the neighbors to call the fire department. Flat panel heaters emit no light so the chicks now will be toasty warm and dark. Lights are on in the coop, but only during the day and early evening hours to give the girls their required 14 hours of light necessary for egg production. It's working, I'm getting almost two eggs a day from the new girls.

I've also ordered a small portable Am/Fm radio for the girls. On the days when they are literally cooped up inside, public radio classical music soothes them and keeps them happy. The radio I used last year was large and fell after one of the girls tried to roost on it. It never worked quite right after that with its antenna bent and chicken droppings on it. The new one will hang on the wall hopefully away from inquisitive chicken claws and rear ends.

Wishing you and all your chicks a Happy and Delicious Thanksgiving Day.

Buttery Giant Biscuits

2010-11-13T19:44:00.006-06:00

Great news: My book, Chicken and Egg is available for pre-order online at Amazon, Barnes & Noble and Borders Books. It's also available from the Good Cook Book Club and Home Style Book Club. It looks like the earliest you'll be able to get it will be January 26th. The official release date of January 15th that I mentioned in my last post is apparently the date the book ships to all of the stores. (I'm slowly learning about the publishing world.)

For anyone who wants to pre-order the book and give it as a delayed Christmas present, I have good news as well. Chronicle Books, my publisher, will be printing up cards with an image of the book on the front and a recipe from the book on the back. You'll be able to wrap up the card with a note that the book will be coming soon. Just drop me a line or give me a call and I'll be happy to send you as many cards as you need. Also a big thank you to everyone who has already pre-ordered!

The chickens are worrying about the ominous weather report for this weekend. A possibility of a foot of snow in some areas. Hard to believe it was 70ºF on Monday! The chicks are trying to figure out a way to follow the 3 trumpeter swans I saw flying overhead this morning. Beautiful graceful birds running before the storm.

We're ready for whatever happens this weekend as the last of the deck furniture got put away yesterday and all the leaves have been swept aside. A big pot of soup is cooking and I'm planning to make my favorite Buttery Giant Biscuits. (Recipe below.)

Buttery Giant Biscuits

Thinking ahead to Thanksgiving, if you're looking for great pie recipes, check out Nancie McDermott's book Southern Pies. It's common knowledge that Southerners have the perfect touch when it comes to pies and Nancie's book is filled with great recipes and tips. She's posting a pie on her blog almost every day to celebrate the release of her new book. You're bound to find something wonderful to try and I'm honored she included my 20-Minute Apple Pie recipe with the great Southern tip of baking it in a cast-iron pan.

Buttery Giant Biscuits
Print This Recipe

This dough is very moist and the reason these biscuits are so tender and light. Use a large spoon to drop the dough onto the baking sheet creating free-form biscuits.

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, chilled, cut-up

1 1/4 cups buttermilk

Heat the oven to 425ºF. Whisk together flour, baking powder, baking soda and salt in a medium bowl. Cut in butter with pastry blender or fingertips until butter is the size of small peas. Stir in buttermilk with fork until flour mixture is moistened. Drop the biscuit dough into 6 mounds on a parchment paper-lined baking sheet.

Bake 15 to 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Serve warm with plenty of butter.

Makes 6 biscuits

Chicken and Egg

2010-11-04T19:09:00.000-05:00

I'm so excited! My book Chicken and Egg, A Memoir of Suburban Homesteading with 125 Recipes is over in China being printed as I write and will be officially released on January 15, 2011.

What a New Year's present! It's strange to think that after all the cooking, testing, writing and hard work that went into putting this project together, that I'll soon have the actual book to hold in my hands.

I'm a little nervous, although I know it's going to be beautiful. My publisher, Chronicle Books, has done a fantastic job of melding my recipes together with stories of my first year of raising backyard chickens to create this unique cookbook memoir. I hope you're going to love it.

As more details become clear, I'll let you know where you can purchase it, if you can pre-order, whether I'll be signing books and all sorts of other fun things.

In the meantime, the chickens are oblivious to their upcoming fame. Cleo's in a terrible mood as molting has given her a bad hair day for a month now. She's only 3 but acts 13 and truly embarrassed. Roxanne, who molted in June, is beautiful but bossy. She hasn't laid an egg since summer causing me to wonder why we put up with her.

The two little ones make up for the quirkiness of the older two. They laid their first eggs 2 weeks ago and haven't stopped. Ruby has laid 14 eggs in a row! I think it's a record. The older girls always take a break every couple of days, that is when they're laying at all, but not Ruby our tiny runt of a girl. Hens are born carrying the entire number of ova that will develop into eggs in their lifetime. I hope she's not using up her stash too quickly. Coco has laid 8 out of 10 days so she's also doing her part. It's great fun to be back in the egg business. I was beginning to wonder if it was all worth it.

Look at the posts below for some of the new recipes I've been making. I don't have room to post them here so thought I would share them in individual posts. Also, I've finally updated the tabs About Me and Recipes. Check them out and let me know what you think.

Zucchini Bars with Lemon Cream Cheese Frosting

2010-11-04T11:29:00.000-05:00

Zucchini is one of the few vegetables that's not good for me. Which is surprising considering it's extremely low in calories (13 calories in a half cup), has a considerable amount of vitamin C along with good amounts of folate, potassium, and vitamin A. My problem is, when I see zucchini I think of zucchini bread, zucchini muffins, and zucchini bars. I do not think of steamed zucchini, stir-fried zucchini, or raw zucchini.

So, the other day when I had a couple of zucchini to use up, I immediately thought of the Zucchini Bars my mother made when I was growing up. They're moist, fragrant, filled with spices and raisins for extra sweetness.

The girls ate the leftover shredded zucchini thereby getting all of the good vitamins without the added fat and calories. But I know I enjoyed the bars more than they enjoyed the raw zucchini.

Zucchini Bars with Lemon Cream Cheese Frosting
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2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 1/4 cups packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups shredded zucchini
1 cup raisins

Icing:
3 oz. cream cheese, softened
2 tablespoons lemon juice
1 tablespoon milk
2 to 3 cups powdered sugar, or enough for desired consistency

Heat oven to 350ºF. Spray 13x9-inch pan with nonstick spray. Whisk together the flour, baking soda, cinnamon, nutmeg and cloves in a medium bowl.

Beat the butter, brown sugar and vanilla on medium speed 2 to 3 minutes or until light and fluffy. Beat in the egg until blended. Reduce speed to low and slowly add the flour mixture. Stir in the zucchini and raisins. Spread batter in baking pan.

Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

To make icing, beat cream cheese, lemon juice and milk on medium speed until blended and smooth. Reduce speed to low and slowly beat in 2 cups of the powdered sugar, adding additional sugar for desired consistency. Spread icing over bars. Let stand 30 minutes or until set.

Makes 24 bars

Trout with Maple-Cider Glaze

2010-11-03T20:45:00.000-05:00

Our backyard is currently like a Norman Rockwell painting with the chickens rooting through the gold and red leaves, pumpkins stacked and hay bales ready. The sun is out and the weather's mild; we know winter's coming, but today we don't care.

I'm using the grill a lot while I still don't have to put a jacket and gloves on to turn the food, and I recently made a fabulous dish using steelhead trout. In an effort to eat more fish, as well as a variety of fish, I bought the special of the day, steelhead trout. It's related to rainbow trout but is an ocean fish that returns to freshwater after 2 to 3 years to spawn. Its color and size is more reminiscent of salmon than rainbow trout but its flavor is mild and delicate. I grilled it simply with salt and pepper then served it with a maple-cider glaze. Simple yet perfect for this perfect time of year.

Trout with Maple-Cider Glaze
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1/4 cup maple syrup
1/4 cup apple cider
2 teaspoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 1/2 lbs. steelhead trout, arctic char, salmon, or other fish
salt and pepper to taste

Combine maple syrup, apple cider, and balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat and boil until it's reduced by half, stirring occasionally. Remove from the heat.

Heat grill. Brush the oil over the trout and season with salt and pepper. Grill, skin-side down, over medium heat or coals 7 to 9 minutes or until fish just begins to flake. (I found the trout to be quite fragile and difficult to turn to I suggest cooking it on the skin side only. The skin will slightly burn and may stick to the grill but don't worry about it.) Serve drizzle with the maple-cider glaze.

Serves 4

Spiced Grape Jelly

2010-11-03T10:28:00.002-05:00

I was congratulating myself the other day on having homemade jelly tucked away for winter. I felt like a real homesteader using the backyard grapes my friend Joni the gardener had supplied. But as I reached for the jar I realized my stock was dwindling - fast. The problem with homemade preserves is they are too good. It's hard to keep them around to sustain you through the winter. If you're in the mood for real grape jelly, and believe me this is nothing like Welch's, try this recipe. Trust me, it won't last long.

If you're wondering where I got the unique custom labels, click over to Lelo's site on Etsy.

Spiced Grape Jelly

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About 4 1/2 lbs. grapes

1 tablespoon ground cinnamon, or to taste

1 1/2 teaspoons ground nutmeg, or to taste

1/2 teaspoon ground cloves, or to taste

1 (1.75 oz.) pkg. powdered fruit pectin

6 cups sugar

Remove grapes from their stems and place in a large pot. Add just enough water to keep the grapes from scorching (about 1/4 to 1/2 cup) and bring to a boil over medium-high heat, stirring and mashing the grapes with a potato masher or spoon to crush. Cook 8 to 10 minutes or the grapes are soft, crushed and the juices are flowing.

Spoon the grape mixture and liquid into a jelly bag fitted over a large bowl or into a cheesecloth-lined colander set over a bowl and let stand 4 hours or refrigerate overnight. (I let mine go overnight to all the juice drain.)

Measure out 5 cups of the grape juice into a large pot. Stir in the cinnamon, nutmeg and cloves and taste, adding additional spices as desired. (It's important to taste and get the spices the way you want them at this point, because you won't be able to do so later.)

Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add the sugar and bring back to a full boil that cannot be stirred down, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat and skim off foam.

Pour jelly into sterilized jars and immediately place lids and rings on jars. Process jars in boiling water 10 minutes or according to canning directions. OR, if you don't want to further process the jelly, store the cooled jars in the refrigerator for 1 week or freeze for up to 6 months.

Please consult a canning book, Fresh Preserving, or the USDA for sterilizing and processing information.

Makes about 8 (1-cup) jars

20-Minute Apple Pie

2010-10-19T22:05:00.002-05:00

Our plans for a stay-at-home get-a-little-caught-up weekend disappeared as the
the cats and chickens took over our lives yet again. Well, actually, it was one cat and all of the chickens, or rather the chicken run, but with everything we had planned to do it was the animals who once again took preference.

It started with our not-yet-two year old cat Bella, climbing 30 feet up into our neighbor's oak tree before realizing she was scared of heights. We, along with our neighbors, tried to coax, cajole, and bribe her down throughout the day but there she sat, four feet beyond the reach of a ladder, crying pitifully but too scared to move. She stayed up there for two full nights. It was painful to walk away at midnight and leave her there on a cold windy night. By Sunday morning she was finally brave enough, or tired and hungry enough, to crawl down the last few feet to the top of the ladder and into my arms. She and I moved slowly down to safety.

For future reference, those of you with cats should know that the fire department will not come out to rescue cats. There are several tree services, however, who do rescue cats and they're identified on a national website Cat in a Tree Emergency Rescue. The one closest to us was going to be our next call.

Once Bella was rescued, the chickens took up the rest of our time. They're getting a new chicken run, or I should say a new screened in porch or solarium, as it'll be much nicer than a simple chicken run. My husband turned master carpenter this weekend and has taken on this project as his own in order to build me a beautiful extension to the coop. It will keep out the rain and won't cave in under the weight of the snow, plus it will still let in light and keep things nice during the winter. He had to dismantle the original run and put up the new one. It's going to be beautiful when it's finished, and he's doing a fantastic job.

Checking out the unfinished run.

So, you're wondering what all of this has to do with apple pie? Well, because the weekend was so crazy and because I was stressed out from cats in trees and everything else, I really wanted a special dessert by Sunday night, but I didn't have lots of time to make one. I pulled together this super quick when-you-really-need-a-treat-but-don't-have-much-time apple pie. It's a cinch to make. The 20-minutes refers to hands on time, not baking time, but once it's in the oven you can actually sit down and put your feet up while waiting.

20 Minute Apple Pie

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This pie is topped with a puff pastry crust over an apple crisp-style filling made with tart apples, raisins, brown sugar, and spices. Serve it topped with cinnamon ice cream or with plain yogurt sprinkled with cinnamon.

4 medium to large tart apples, peeled, sliced
1/2 cup raisins
1/2 cup packed dark brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon plus additional for sprinkling
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 sheet puff pastry (from 17.3 oz. pkg.) thawed according to package directions
milk to brush over crust
1 tablespoon granulated sugar

Heat oven to 425ºF. Spray a 9x2-inch deep dish casserole or pie plate with nonstick cooking spray. Toss the apples, raisins, brown sugar, flour, cinnamon, nutmeg, and salt together in a large bowl. Pile the apple mixture into the casserole.

Lay the puff pastry over the top of the casserole and trim away the excess pastry with a small knife or scissors. Brush the pastry with milk, sprinkle with granulated sugar and lightly dust with cinnamon. Lightly score pastry with knife to decorate, if desired, and make a small vent hole in the center.

Bake 35 to 40 minutes or until the pastry is golden brown and the apples are tender. Cool 30 minutes on wire rack to serve warm, or cool completely.

Serves 6

"Everyone Knows it's Windy"

2010-09-26T09:52:00.004-05:00

According to local meteorologist Paul Douglas, Minnesota has one of the most extreme climates on earth. A couple of days ago it was close to 90ºF, yesterday our rain gauge registered 4.5 inches of rain for the day, and this afternoon it's 54ºF with gale-force winds. My 4-month old babes are confused and suffering. I just looked out the window and saw all four girls huddling together under an evergreen tree. The older hens have dealt with our temperature fluctuations before, but today even they're looking a little crazed. Happily for them, they've discovered a way not only to deal with the weather but also their otherwise annoying young companions: use the little ones as windbreaks.

Roxanne and Cleo position themselves near the center of the evergreen tree, forcing Coco and Ruby to cover their rears. Coco Chanel, third in the pecking order, has squeezed herself to the inside, leaving poor Ruby on the outside. My tiny girl sits in the wind hunched in a round ball with her head buried under her wing. As I glance out my kitchen window she looks up, but quickly nuzzles her face back into her down coat. I don't have the heart to tell her this is only the start. And it's not even winter....

Why don't the chicks go into their protected run or the warm, draft-free coop? God only knows. Their question to me would probably be "Why do we live in Minnesota?" or better yet, "Why does anyone live in Minnesota?"

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Well, before I ended up posting this blog the weather changed again. It's now sunny, calm and gorgeous. In fact we grilled outside enjoying the last of the summer corn and tomatoes! That's why we live in Minnesota.

Grilled Herb Pork Tenderloin with Toasted Corn Relish

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1 (1 lb.) pork tenderloin

1/2 tablespoon extra-virgin olive oil

1 large garlic clove, finely minced

3 to 4 tablespoons mixed chopped fresh herbs (I used marjoram, oregano, sage, and parsley)

kosher salt and freshly ground pepper

Toasted Corn Relish

1 tablespoons extra-virgin olive oil

2 ears corn, kernels removed (generous 1 cup)

1 small onion, halved, sliced

1 large tomato, chopped (1 cup)

1 teaspoon fresh lemon juice

Kosher salt and freshly ground pepper to taste

1 to 2 tablespoons chopped fresh basil

Brush pork tenderloin with olive oil and rub minced garlic over pork. Pat herbs over both sides of pork and sprinkle with salt and pepper.

Grill pork over medium heat or coals 15 to 20 minutes, turning every 5 minutes, or until internal temperature reaches 145ºF to 150ºF (pork will be pale pink in the center).

While the pork is grilling, make the corn relish. Heat a medium skillet over medium-high heat until hot. Add the oil and heat until hot. Cook the onion and corn 3 to 4 minutes or until golden brown, stirring frequently and scraping the bottom of the pan to scrape up the browned bits, reducing the heat to medium if necessary to avoid burning. Stir in the tomato, lemon juice, salt and pepper and heat until warm. Remove from the heat and stir in the basil. Serve at room temperature.

Serves 3 to 4

Coop Tour 2010

2010-09-15T22:36:00.002-05:00

I had a great time touring several of the St. Paul coops on Saturday at the Twin Cities Parade of Coops. Judging by the online chatter this week, there was a great turnout across the cities. In fact, hundreds of people strolled through the 28 coops on display during a beautiful fall day.

SOME OF MY FAVORITE SIGHTINGS:

SKATEBOARD CHICKS

SILKIE BABES

LOVE THAT COLOR AND RUN DOOR

GENTLE BARRED ROCK LADY

ELEGANT APPENZELLER SPITZHAUBEN

RECYCLED WINDOWS FROM
THE REUSE CENTER

If you missed the tour this time, watch for announcements next spring, a perfect time to introduce yourself to the joys of backyard chickens.

Twin Cities Coop Tour September 11, 2010

2010-09-05T22:08:00.002-05:00

Grab some friends and head out to the Twin Cities Coop Tour next Saturday, September 11th from 10 AM to 4 PM. It's the largest tour ever with 28 coops on the tour!!! Visit all of the coops or just a couple in your area and find out how easy and fun it is to keep backyard chickens.

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 christine@twistwire.com.

Bedtime

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.

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Fried Eggs over Buttered Leeks and Croutons

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

Print This Recipe

3 tablespoons butter

1 1/2 cups halved and sliced leeks*

salt and pepper to taste

4 eggs

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.

Serves 4

* 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.

Kung Fu Cleo

2010-08-31T21:27:00.000-05:00

Today the anticipated Meet and Greet took place. It quickly escalated into a Bared Beak and Clawed Feet Event. Roxanne and Cleo have been socializing through the fence with the new girls, Ruby and Coco, for the past four weeks and it was time to introduce them face to face. I set the mood by providing plenty of treats for everyone and things went along smoothly--for awhile.

Freedom!

Ruby and Coco were feeling brave and finally ventured away from their coop to the edge of the lawn where I was sitting. All of a sudden, Cleo took a running karate-style leap, landed on Coco's back and pecked her full force coming up with a gigantic mouthful of feathers. Bedlam resulted. The two babes squawked with all their might, flew in a circle and headed into their coop. I flew out of my chair screaming at Cleo. I ran after that chicken as she led me on a chase through the yard still clutching her mouthful of black and white feathers like a trophy. Occasionally I got close enough to whack her with a plastic bag of raisins I still had in my hand, like a scene out of a Loony Tunes cartoon. She finally ran into her coop and I slipped the lock on. She sulked for 3 hours before she came out.


Roxanne Playing Mother Hen

Roxanne and the babes got along fine without Cleo. Roxanne hovered over them like a mother hen with an occasional peck if they got too uppity but it was all very quiet and quite civilized. Cleo finally stopped sulking and I let her out on condition she behave herself. The result? Cleo has established authority over the little ones, she only needs turn a beady eye towards them and they run. Otherwise, they've all settled down into a peaceful truce. Each staying in their own areas, but feathers are soothed and the neighborhood is quiet. We'll see what tomorrow brings.

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Summer Borscht
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At least once during the summer I make my favorite vegetable soup, summer borscht. This family recipe comes from my Ukrainian grandmother and all of us were raised on it from the time we could hold a spoon. I recently made a double recipe resulting in a huge pot that I was able to serve to friends, eat for many nights plus give a little away. Immensely satisfying. Anyway, if you've never tried borscht, or only tried a heavy winter version, try this light summer vegetable soup. You'll be surprised at how delicate and flavorful it is. Enjoy!

3 medium beets, peeled, quartered, cut into thin strips*
1 tablespoon salt
1 medium onion, diced
1/2 cup sliced yellow or green beans
6 cups cold water
1/4 cup tomato juice
3 medium potatoes, peeled, diced
1 medium carrot, diced
1/2 cup fresh or frozen peas
2 green onions, sliced
1 tablespoon chopped fresh dill
1/8 teaspoon pepper
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
1 tablespoon lemon juice, or to taste
2 tablespoons sour cream

Stir together the beets and salt in a large pot. (The salt keeps the bright red color in the beets.) Stir in the onion, beans, water and tomato juice. Bring to a boil over medium heat; simmer for 10 minutes.

Add the potatoes, carrot, peas, green onions, dill and pepper. Simmer another 10 minutes. Add parsley and garlic; simmer until the vegetables are tender. Add lemon juice to taste and stir in the sour cream until blended. (Do not let the soup come to a boil once the sour cream has been added or the cream could curdle.) Serve warm with an extra dollop of sour cream, if desired.

Serves 4 to 6

* To eliminate your fingers and hands turning red from peeling and cutting raw beets, use disposable gloves.

Chicks Get Names

2010-07-26T21:56:00.003-05:00

I surprised myself and went for over a week without naming the new baby chicks. I had a couple of suggestions from all of you, a few of which were under serious consideration. I'd try them out on each bird as if I were trying on shoes--seeing how they fit and whether the chicks snuggled comfortably into the name. For some reason nothing seemed right. In between trying out names--anything from Eunice to Dottie to Violet, Loretta, Aurora and more--the new chicks were known simply as the babies.

It's a funny thing, but without names I felt no attachment to them. Because they were already two months old and I hadn't reared them from day-old chicks, I wasn't bonding and felt untethered to them. Of course it didn't help that they ran shrieking every time I approached. Even my shadow seemed to scare them and off they ran to the other end of the run each time I came near. I kept waiting for their personality to emerge before I chose their names, but it's hard to detect personality in a whining chick you have no personal contact with.

Today it all came together and names were bestowed and I instantly felt more emotionally attached. The Rhode Island Red has been named Ruby. My friend Barbara gets the credit for naming Ruby as she sent it in as a suggestion early last week. But they've been an unmatched pair until today when I had a sudden inspiration for the Silver Wyandotte, my black and white hen. I've decided to name this chick with the designer-style feathers Coco, after the famous designer Chanel. Barbara indirectly deserves credit for this name too as she's the one who's taken M. and me to not one, but two recent Coco Chanel films (I may not be able to afford the clothes, but I now know her history).

Anyway, Ruby and Coco are my new girls and this evening there was a change in how I responded to them. I even got Ruby to sit with me and eat corn out of my hand. "I think this is beginning of a beautiful friendship."

Although, now that I look at all four names, I have a flock with Roxanne and Ruby and Coco and Cleo. Alliteration here we come!

New Chicks!

2010-07-19T16:19:00.003-05:00

Two new darlings have been added to the flock. The new 2-month old chicks arrived late Saturday afternoon amidst the sound and light show of a severe thunderstorm with tornado sirens blaring. It was quite the welcome--no wonder the little ones are still a bit skittish of me.

It was hard to narrow it down to only two. Chickens are addicting, especially when each breed is so unique, so I have to keep telling myself I only have a backyard, not a farm.

I ended up with two lovelies that fit my criteria. I wanted a breed that was known for its egg laying ability and settled on a Rhode Island Red. This Little Red Hen is known as a great layer of brown eggs, an active bird that can be friendly to the point of following you around the yard. It is a heritage breed and was developed in Rhode Island at the beginning of the 19th century. It's considered a dual-purpose bird, meaning it can be kept for meat as well as eggs so it's been a popular breed through the years.

Rhode Island Red (looking bigger than she really is)

My second choice was a Silver Wyandotte. These birds are not only good egg layers, they're also gorgeous with white feathers outlined in black giving them a lacy look. They're large fluffy birds, docile, and lay brown eggs. They're also a heritage breed and first appeared in New York in the 1870's.

Silver Wyandotte

I haven't named them yet as I'm waiting for inspiration and to see their personalities emerge. If you have any ideas, please let me know.

Roxanne and Cleo both froze with a stunned look in their eyes when they saw the youngsters. They quickly regained composure and hoofed it on over. They're spending a lot of time circling the little girls' coop and Roxanne has taken to honking like a goose, no doubt to the annoyance of the neighbors, trying to exhibit her dominance.

The cats and everyone else have checked out the new settlers, but they seem fairly oblivious to their stream of visitors. They eat voraciously, love anything green - clover, grass, ferns, and want to run wild. I'm keeping them penned in until they grow a little more as I'm not sure my yard is chick-proof, and I don't relish chasing a wild chick around the neighborhood.

Visiting hours are open, so if you're in the area stop by!

~ ~ ~

I picked up the chicks at Anoka Ramsey Farm and Garden Center. While there, I also picked up some just harvested Yukon gold and purple potatoes, plus eggs. I couldn't resist, they'd been grown by the young man who helped me choose my chicks. There's nothing better than potatoes fresh from the garden. I made them into a French-style potato salad and served them with grilled chicken. Perfection.

French Potato Salad

Print This Recipe

The purple potatoes don't taste any different, but they do make a nice accent in this salad. Feel free to use all Yukon gold potatoes or red or white new potatoes. You may also add 2 to 3 chopped hard-cooked eggs to this salad.

7 small purple potatoes (about 2 inches), unpeeled, quartered

4 medium Yukon gold potatoes, unpeeled, cut into eights

1/3 cup minced shallots
1/4 cup chopped mixed fresh herbs such as basil, parsley, chives, tarragon

salt and freshly ground pepper to taste

Vinaigrette:

2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 medium garlic clove, minced
salt and freshly ground pepper to taste
6 tablespoons extra-virgin olive oil

Place the purple potatoes and Yukon gold potatoes in a large saucepan, cover with water, add salt (1 teaspoon) and bring to a boil over high heat. Reduce the heat to medium-low and simmer 10 minutes or until the potatoes are just fork tender. Drain. Place the warm potatoes in a large bowl. Toss with the shallots, herbs, salt and pepper.

While the potatoes are cooking, make the vinaigrette. Place the vinegar, mustard, garlic, salt and pepper in a small jar; shake until all of the ingredients are combined. Add the olive oil and shake vigorously until blended. Pour over the warm potato mixture and toss to coat. Serve warm or at room temperature.

Serves 6
(Makes about 5 cups)

EggPlant

2010-07-17T19:15:00.000-05:00

You've got to check out a great new store in town: EggPlant Urban Farm Supply. Whether you're interested in chickens, gardening, sustainable living or just like to see what's new, you're going to love this store!

The owner, Audrey Matson, is a farm girl turned urban gardener with a masters degree in horticulture. She raises chickens in her St. Paul backyard and decided to combine her two interests into one great store. Two years ago, Three Swingin' Chicks posted a photo of Audrey with one of her chickens in an early blog about the Twin Cities Parade of Coops. Check out EggPlant's link About Us to see our photo and read about the store.

EggPlant has everything you need for chickens and gardening, from feed and seed to coops and tomato hoops.

And guess what? They're even taking orders for fluffy day-old chicks, which will arrive on July 21st. So if you've been thinking about acquiring chickens, this is the time. You've got a one-stop shop with expert advice thrown in for free! Gardeners will love the organic plants, fertilizers, the latest tools and books. They're very open to new ideas and suggestions, so please go in and have a chat.

EggPlant is on the cutting edge of a national trend in chicken-garden center combos. The Wall Street Journal has even taken note of chicken entrepreneurs who are cashing in on the urban chicken craze. Some with specialty items such as chicken diapers, others with boutique coops or small batch chick orders. While I'm not sure my girls would ever submit to a chicken diaper, I'm all for anything that promotes the chicken revolution!

Roxanne and Cleo have just cast a nasty stare in my direction at the mention of chicken diapers. They're rather crabby at the moment. I guess I can't blame them, these Minnesota cold-hearty chicks are outside stuck in the sauna. No, I haven't built them one, but when the temperature is 90ºF and the humidity is 90%, the backyard morphs into one giant hot box. Unbearable to say the least, especially when you're wearing a down coat. (Please note we use the word sauna around here, we try not to upset the girls by talking about a hot oven!) The chicks are currently sitting in the shade trying to breathe without moving. I wonder if a cool shower with the sprinkler would do them any good?

...I've escaped the backyard and am now sitting inside in the air conditioning dreaming about new chickens. I think Roxanne and Cleo will now be receptive to expanding the flock. I've cleaned the big coop, readied the little Eglu for the new girls and now all I need are the chickens. The problem is, now that I've started looking at the variety of different breeds, I want them all. They're all so unique and so gorgeous. If things work out I'll head to the feed store this weekend. I will let you know when I bring home some new chicks.

~ ~ ~

Well, I couldn't wait. Before I ended up posting this blog I drove out to get a couple of new chicks. Will fill in the details soon!

Getting on with Life

2010-07-03T12:52:00.001-05:00

I hope you like the changes to the blog. I think it lightens it a bit and will be easier to read. I'm also adding more content which will be updated in the coming weeks.

Thanks to all of you for your kind wishes, words, cards, and flowers after Lulu's death. They meant a lot to me. Cleo and Roxanne still seem a little lonely. Roxanne barks, literally like a dog, whenever Cleo leaves her to go lay an egg and both girls have taken to hiding in the nest when they go to bed at night. I guess they feel safer in there. One evening I found them both huddling in the corner of the nest together, like little kids cowering under the bed. Poor babes.

They're lovin' this weather though. They've taken to nibbling on the flowers on the deck when they come to visit me. Are fuschia buds toxic to chickens? I'll have to check that out....

I'm starting to think about getting another chicken or two. It's a lot of work to integrate new birds into a flock so I'm taking it slow, but I'm sure I'll come around to actually doing it soon. I called a feed store today to find out what they had in stock and they do have Silver Wyandottes, a breed I'm interested in, as well as Rhode Island Reds, the classic Little Red Hen breed. I'd like strong egg layers with decorative feathers. Nothing like asking for a lot, but we'll see.

In the meantime, I have good news to share. I just finished editing the first round of galleys for my book. If you're not aware, my memoir cookbook, Chicken and Egg, will be published in Spring 2011 by Chronicle Books. I'm so excited. The galleys looked outstanding, better than I dared hope for! The photos by Alex Farnum are perfect and the design is gorgeous, the entire team at Chronicle does such a fabulous job that I'm very lucky. I'll be mentioning more about the book in the future, but I wanted everyone to know it's on track and going to be beautiful!

~ ~ ~

Looking for a signature cooler to serve this summer? Try a Pisco Sour. This national drink of Chile and Peru is made with pisco, a liquor distilled from grapes. Blended with fresh lemon juice and simple syrup and frothed with an egg white (hopefully from your own hens), it's a refreshing drink made for summer. Trust me, you'll love it!

Pisco Sour
Print This Recipe

1 1/2 cups pisco

3/4 cup simple syrup*

1/2 cup fresh lemon juice

1 egg white**

1 1/2 cups ice

Combine the pisco, simple syrup, lemon juice and egg white in a blender and blend until smooth and frothy. Add the ice and blend until almost smooth.

Serve in tall thin glasses or wine glasses with a straw.

Serves 6

*To make simple syrup, bring 1 cup water and 1 cup sugar to a boil; simmer gently for 2 to 3 minutes or until the sugar is dissolved. Cool completely.

** This recipe uses raw eggs. You may substitute pasteurized eggs if you wish.

Lulu: March 10, 2007 - May 28, 2010

2010-05-30T10:05:00.001-05:00

It's been a difficult week.

We arrived home from our youngest son's graduation to find Lulu very sick.

She appeared fine while we were away, but began showing signs of sickness the day we arrived home. I knew something was wrong when I went into the coop and Lulu didn't run away. Her flighty feistiness has been her defining trademark.

After several calls and a visit to The Camden Pet Hospital, with chicken specialist Dr. Cynthia Fetzer, she was diagnosed with coccidiosis, a protozoan parasite that affects many animals. It's often not serious, but Lulu already had a compromised intestinal tract, which made it a serious condition for her.

She became so weak I resorted to hand feeding her for three days with a special bird nutrient and gave her electrolytes to boost her fluids, but her system was failing rapidly. After 24 hours of medication her body temperature was 108.5ºF, far above a chicken's normal 103ºF.

Late in the day on Friday I reconciled myself to the fact that she wasn't getting any better and drove her to the vet for the final time. She laid her head on my chest as the sedative began taking effect and we said our goodbyes.

I like to think of her at her best: high-strung, chattering, and in charge. She'd mellowed a little over the three years from the frenetic chick that I named Crazy Lulu, but she still had attitude.

I feel fortunate she shared her life with me.

Yard Fresh Eggs

2010-04-27T22:05:00.002-05:00

I just returned from Portland, Oregon, the city of backyard chickens, where you can find fresh from the garden eggs at your local neighborhood store. These eggs were sitting on the counter at The Meadow, a salt, chocolate, wine and flower shop in North Portland.

I was attending the IACP conference, a food gathering attended by over 900 food professionals from around the world. Part of the conference included an Urban Farm Symposium moderated by Kim Severson of the New York Times. I was honored to preside over a round table discussion about Backyard Chickens at the symposium. I met some wonderful people such as Sarah Copeland, Patti Londre, Terry Paetzola, Nicole Pedota, Shayna Snyder, Ann-Michelle Albertson, Annakate Tefft, Katie Myers, Karin Endy and Sharon Wiest, along with others, all of whom expressed an interest in starting their own flocks. I hope I've inspired them to jump in and do it. We all need to join together and expand the urban flock a little further.

How did the chicks fare while I was away? Well, they went on a walk-about! Yes, the day I was to return, the girls found a hole in the fence. They wandered up the side yard and into the front by the street. Who knows what might have happened or where they might have gone, had Marty not happened to glance out the window! So there he was, by himself, forced to rustle three uncooperative chicks back through the fence into the backyard and safety - and then repair the fence as well.

Lulu on the Run

Thank goodness I arrived home with a suitcase full of Portland goodies for him, along with fresh morels and first-of-spring strawberries from the Portland Farmers' Market!

The next day, Cleo and Roxanne each climbed into my lap and didn't want to leave. I think they were glad to be safe in their own backyard--plus I like to think they missed me.

Spring Chicks and Carrot Cupcakes

2010-04-08T12:14:00.006-05:00

HAPPY SPRING FROM THE CHICKS!

A few cracked eggshells strategically placed were all I did to decorate the house for Easter this year. I had hopes of making a new Ukrainian Easter egg using one of the girl's eggs, but I never found the hours it takes to create one. Instead, I put out the collection made by Marty, me, the boys and family through the years.

The girls have been taking advantage of the warm weather by lounging about and sunning themselves. They spend hours finding the rays and spreading their feathers to soak up the heat.

Lulu

Whenever I go out onto the deck, Cleo comes running with hopes that I'll sit on the stairs so she can jump in my lap. She nestles in happy to cuddle until I finally put her down because I have to get on with my day.

Roxanne and Cleo

Roxanne used to join us, but lately she's more interested in food (I think she's getting fat with all her eating) and instead of joining the cuddle, she nibbles at my jeans hoping they'll yield a treat.

I've been into too many treats also, the problem with baking a lot (the eggs come in a little too handy). A few weeks ago I made what I think are the best ever Carrot Cupcakes. The recipe is from King Arthur but I've fiddled with it a bit and added more spices, toasted nuts and raisins for a deeper, richer, spicier version. Crowned with a luscious cream cheese frosting, they're truly irresistible.

Best-Ever Carrot Cupcakes

Print This Recipe

Cupcakes:

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 cup sugar

3/4 cup canola oil

2 eggs

1 1/2 cups slightly packed grated carrots

1/2 cup chopped pecans, toasted

1/2 cup raisins

Frosting:

4 ounces cream cheese, softened

1/4 cup unsalted butter

1/2 teaspoon vanilla

1/8 teaspoon salt

1 1/4 to 1 3/4 cups powdered sugar

Heat the oven to 350ºF. Line 12 muffin cups with paper liners.

Whisk together the flour, baking soda and salt in a medium bowl. Whisk in the cinnamon, ginger, cloves and allspice until blended.

Beat together the sugar, oil and eggs in a large bowl with an electric mixer at medium speed until blended. Reduce the speed to low and spoon in the flour mixture until blended. Stir in the carrots, pecans and raisins. Divide the batter between the muffin cups.

Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.

To make the frosting, beat the cream cheese, butter, vanilla and salt together in a large bowl with an electric mixer at medium-low speed until blended and smooth. Reduce the speed to low and slowly add enough powdered sugar until the frosting is of spreadable consistency. Pipe or spread the frosting over the cupcakes.

12 cupcakes

A Touch of Green

2010-03-15T18:27:00.007-05:00

The girls are celebrating St. Patrick's Day with a touch of green--grass that is!

Yes, the snow has finally melted enough that the chicks are able to leave the pathway and explore the yard. They are so excited! They rush out first thing in the morning, tripping over their morning treat bowl without a backwards glance. Leftover bits of food have no interest for them anymore when there are blades of grass, moist dirt and bugs to devour. Spring is in the air.

I'm celebrating St. Patrick's Day with a loaf of warm-from-the-oven Irish Soda Bread. You must try it, it's the best soda bread you'll ever taste. Filled with currants plumped in tea for sweetness, a touch of whole wheat flour for nuttiness and buttermilk for tenderness, the best part is, it's quick to make. Simply stir and bake and it's ready to slather with Irish butter in less than an hour.

Irish Soda Bread
Print This Recipe

This recipe is by my friend Patsy Jamieson, the former food editor of Eating Well. It was originally published in Cooking Pleasures magazine and has become a tradition at our house this time of the year.

1/2 cup dried currants or raisins

1/2 cup hot black tea

2 teaspoons caraway seeds

1 cup all-purpose flour

3/4 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

2 tablespoons brown sugar

1 tablespoon butter, melted

Heat the oven to 425ºF. Spray a pie pan with cooking spray. Place the currants in a small bowl and pour enough hot tea over them to cover.
Let stand 15 minutes to plump. Drain currants, pressing out excess moisture; discard tea. Crush the caraway seeds with a mortar and pestle or heavy saucepan to release their anise-like fragrance.

Whisk the all-purpose flour, whole wheat flour, baking soda and salt in a large bowl. Stir in the currants and caraway seeds. Whisk the buttermilk, brown sugar and butter together in a glass measuring cup. Pour into the flour mixture and stir with a fork until all the ingredients are moistened.

Knead the dough on a lightly floured surface several times, form into a ball and place in the pie pan. Press the dough slightly to a height of 1 1/2 inches. Dust the top lightly with flour. Make a small 1/2-inch deep crisscross slash in the dough with a serrated knife.

Although the slash helps the bread expand and bake evenly, legend has it that the slash allows the fairies, or according to some sources the devil, to escape.

Bake 30 minutes or until the loaf is golden brown, sounds hollow when tapped and a skewer inserted in the bottom comes out clean. Cool on a wire rack 15 minutes. Serve warm.

Makes 1 loaf, about 12 slices

I Can See Clearly Now

2010-02-28T15:11:00.005-06:00

Have you ever wondered what it is chickens see that you don't as they constantly peck at invisible bits? Well, I came across a fascinating new study this week. It turns out that the eyesight of chickens and their ability to see color is far more advanced than our human eyes or most mammals.
They can see a large range of color that we cannot, therefore allowing them to see things that we cannot discern.

The scientists at Washington University Medical School in St. Louis were amazed at how advanced chickens eyesight is. It enables them to distinguish and pick up minute bits of food and also plays a role in courtship, hence the exotic plumage and coloring of chickens. The scientists are hopeful the information they've found will help them in their search for new techniques to help with blindness and other visual disorders. Read the article for more information.

In the meantime, my chicks are complaining that they'll lose their great eyesight because they are going snow blind from all the whiteness. I agree, the sunlight bouncing off the snow is beautiful, but it is blinding.

The girls are venturing out of their coop and run more each day. It's been over 32ºF. this week -- a virtual heat wave in this Northern land. But the chicks rarely travel much beyond the straw covered 2-foot path outside their door before quickly heading back in.

They're like stodgy gentlemen who go out for their brisk morning constitutional. They strut to the edge of the straw, stomp their feet, shake their feathers, then flap their wings as if testing to see whether they're still in possession of the entire wingspan or maybe to see if the wings have thawed enough for them to unfurl.

After a few puffs of fresh morning air, it's back into the plastic-covered run where they bask draft-free in the filtered sunlight as if in a solarium or greenhouse. Yes, they are the ultimate in spoiled chicks, and they love it.

If you're still experiencing cold weather, perhaps you'll enjoy this soup I made last week. I always crave a bouillabaisse-style fish soup this time of the year. It warms me up and also brings memories of the sunny Mediterranean as I combine shellfish, tomatoes, saltwater fish and herbs. The fragrance reminds me of the sea.

Winter Bouillabaisse
Print This Recipe

I never make the same recipe twice because it's based on what I find at the fish counter that day. The base of the soup is very easy to make and can be made ahead of time. Choose the freshest shellfish and fish possible and add it to the broth right before serving. Enjoy!

2 tablespoons extra-virgin olive oil
1 large onion, chopped (1 1/2 cups)
3 large garlic cloves, minced
3 cups seafood stock or 2 cups clam juice and 1 cup water
1 (28 ounce) can diced tomatoes
3 tablespoons tomato paste
1 teaspoon fennel seeds, crushed
3/4 teaspoon coarse sea salt
1/2 teaspoon saffron threads, crushed
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
pinch cayenne
12 ounces halibut, skin removed, cut into 1-inch pieces
1 pound peeled deveined uncooked large shrimp (21 to 30 count)
12 ounces mussels (in the shell)

Croutons and Aioli
12 thin diagonal slices French baguette
extra-virgin olive oil for brushing
1/3 cup mayonnaise
2 large garlic cloves, minced
1 tablespoon broth from fish soup

Heat the oil in a large soup pot over medium heat until hot. Add the onions and saute for 3 to 5 minutes or until starting to soften. Add the garlic and cook 1 minute. Add all of the remaining ingredients except the halibut, shrimp and mussels. Bring to a boil, reduce the heat to medium-low or low and simmer for 20 minutes or until flavorful.

Soup Base

Meanwhile, make the croutons and the aioli. Heat the oven to 400ºF. Lightly brush both sides of the baguette with olive oil and place on a baking sheet. Bake 5 to 8 minutes or until lightly browned, turning once. Stir together the mayonnaise, garlic and 1 tablespoon broth from the fish soup until blended and set aside.

Aioli

Add the halibut to the soup and cook for 2 minutes. Add the mussels and shrimp and cook for 2 to 3 minutes or until the shrimp turn pink, the mussels open and the halibut just begins to flake. Remove and discard any mussels that don't open. Remove from the heat and stir in 1 tablespoon of the aioli.

Serve the bouillabaisse garnished with croutons topped with aioli and pass the remaining aioli to stir into the soup as desired.

Serves 6

The Egg and I

2010-02-15T15:07:00.011-06:00

Glorious Cleo the Egg Layer

I've never felt the need to Twitter any chicken news, until today. What could be so important that it had to be instantly shared across the world? Well, today I witnessed something that I wanted to immediately tell everyone I knew: Today I watched Cleo lay an egg!

This afternoon when I went into the coop to collect the eggs, there was Cleo sitting in the nest cooing and making all sorts of soft maternal sounds. She didn't seem bothered by my presence, so I settled down in the coop and proceeded to wait and watch. It can take a chicken 20 to 30 minutes to lay an egg, so I had no idea how long I'd have to wait. In the meantime, I patiently sat there wishing I'd brought the camera.

She cooed and wiggled her butt, used her head to throw nesting material around and a few times repositioned herself to get the perfect position, all the while keeping up a low gentle murmur. Finally, when my legs were starting to cramp and I wondered if I should leave her to it, she raised her legs and rear keeping her head low, and in an instant out popped an egg. The egg was shiny and wet with the bloom that dries quickly but keeps bacteria from entering the shell. She instantly went to work moving the egg with her beak into the corner of the nest, presumably to protect it and keep it safe.

At that moment, as I watched her gently and carefully move that unfertilized egg that would never hatch into anything, I felt an overwhelming sadness that maybe I shouldn't be snatching her precious eggs and eating them for breakfast. But of course, they will never hatch and tomorrow she will lay another one and such I guess is the life of a chick. However, her gentleness and care was a good reminder to me of the precious gifts my chicks give.

Cleo's Egg

I do personally thank each of my chicks every day for the eggs they lay, but I especially thanked Cleo today for letting me witness her miracle. I'll eat that egg with extra blessings and wonder.

Cleo's eggs are beautiful. They are olive green on the outside, but blue on the inside! The color of an egg will not change the flavor, but it does make it more interesting to peel. Lulu's eggs are light blue inside and out, while Roxanne's eggs are brown on the outside and white on the inside.

Sometimes the best way to enjoy backyard eggs is the simplest. Today for lunch we had egg salad sandwiches. Yum....it added a touch of spring to this sunny winter day.

Backyard Egg Salad Sandwiches
Print This Recipe

6 eggs, preferably at least 1 week old organic, free-range eggs
1 large shallot, minced
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1/3 cup mayonnaise
sliced artisan bread
mixed baby greens

Place eggs in a medium saucepan, cover with hot water and bring to a gentle boil over high heat. Reduce the heat to medium-low and simmer very gently for 9 minutes (the water should lazily burp and bubble occasionally, but the eggs should never bounce or rattle; adjust the heat as necessary). Place the eggs in a bowl of ice water until cool. Peel and chop the eggs.

I usually chop them in my hand just as my grandmother did and mother still does. Does your mother or grandmother do this too? I know it's not the safest, but I fall back into old habits when making this recipe. Just for the record, it's safer to use a cutting board.

Toss the eggs with the shallots, pepper and salt.

Gently stir in the mayonnaise.

Makes 4 huge sandwiches or 6 normal-size sandwiches

Chickens and Tchotchkes

2010-01-27T21:55:00.000-06:00

When I brought home three baby chicks a few years ago, I had one rule for everyone around me: No chicken tchotchkes!

I may have become the chicken-girl, but I didn't want my home becoming a depository for chicken-related knickknacks. For the most part, everyone has been good. They've passed up the chicken salt and pepper shakers, chicken plates, chicken pitchers, chicken figurines and other chicken objects d'art.

This Christmas however, I received a chicken-themed gift that I love: A handmade chicken tea cozy. As a tea-drinker, my morning cuppa is very dear to me and this cozy brings a smile to my face every morning.

Made by fabric artist Aimee McAdams, who also raises chickens in the Twin Cities, it snugly fits my new tea pot and is lined with a polka-dot lining calling out rise and shine and other corny sayings. I just love it.

Aimee's website shows all of her creations and she's willing to custom make something for you. Send her a note at aimee.mcadams@yahoo.com . May your chickens and tea stay toasty warm this chilly winter.

While I'm on the subject of fabric artists, I must share the beautiful chicken pincushion a dear friend handmade for my last birthday. She specifically chose the fabric to coordinate with my three chicks. The golden side features Roxanne my Buff Orpington and the other side represents Lulu and Cleo, the two Easter Egg chicks. It sits on the window of my office.

Even though it's a pincushion, I can't bring myself to put a pin into it-- who could pierce this cute chicken, especially when it represents my three special chicks? The main reason I'm keeping pins away however, is the Reverend Pat Robertson. That man knows all. I'd hate to be accused of practicing chicken voodoo, because we all know what that leads to. (Which reminds me, I've now added a link directly to the American Red Cross Haitian Relief Fund. The Haitians will continue to need help for a long time, please donate.)

I'm happy to say a few chicken items have found a home here since the girls arrived, but they're handmade and from the heart. Our house is still a chicken tschotschke free zone!

Vietnamese Sandwiches

2010-01-19T19:41:00.007-06:00

I love leftovers. Because I cook a lot, my fridge and freezer often are filled with a nice assortment of leftovers, which I usually don't mind. Sometimes, however, leftovers pose a problem. Such was the case last week when I couldn't stop nibbling the leftovers of a wonderful chicken liver pâté I had made. A couple of tastes are fine, but night after night of buttery pâté is enough to totally blow anyone's January resolutions. The problem was I just couldn't throw it away.

You see the reason I developed the pâté was to use everything the chicken has to offer. Not only the meat, but also the parts that are normally tossed aside such as the liver. It's important to utilize the whole bird.

I wanted to use the rest of the pâté as part of a meal, but the first thing that came to mind, Beef Wellington, was way too rich for after-holiday fare. Then I remembered that liver pâté is part of the traditional Vietnamese sandwich called bahn mi.

Bahn Mi

As with most things Vietnamese, this sandwich is light, fresh and satisfying. Assembled in a crisp baguette-style roll (the best ones are from the Asian markets or Vietnamese bakeries), layers of roast pork and pâté are topped with crisp cucumbers, carrots and cilantro keeping it light and crunchy.

Almost a full salad within the sandwich.

Flavored with spicy Sriracha Hot Chili Sauce, fish sauce and soy sauce, it offers a taste sensation more complex than any traditional American sandwich.

Sriracha - The Rooster Sauce
(Follow the link for the behind the scenes story of this American Asian-style hot sauce.)

Even if you don't have liver pâté in your fridge, give this sandwich a try. Its spicy fresh taste may be just the thing to liven the upcoming football weekend frenzies.

Bahn Mi
Vietnamese Hero Sandwiches
Print This Recipe

2 tablespoons mayonnaise
1/4 to 1/2 teaspoon Sriracha chili sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 tablespoon water
2 hero buns, split
1/4 cup liver pâté or liverwurst, optional
1/3 cup thinly sliced cucumbers
1/2 cup thinly sliced roast pork
1/4 cup julienne carrots
6 sprigs fresh cilantro

Stir together the mayonnaise and the chili sauce. In a separate bowl, stir together the fish sauce, soy sauce and water.

Smear the mayonnaise over the top half of each bun. Spread the liver pâté over the bottom half of each bun. Layer the cucumbers over the pâté, top with the pork, then the carrots and finish with the cilantro.

Drizzle the fish sauce mixture over the sandwich before serving.

Serves 2

New Digs

2010-01-10T16:21:00.013-06:00

The three chicks are excited. I'm finally going to start writing about them again. They love being the center of attention. They felt rather left out this fall when life got too busy for me to continue this blog. Not that I really forgot about them. In fact, one of the things that kept me so busy was I was on deadline to finish my new cookbook Chicken and Eggs for Chronicle Publishing, a book that will include stories about the girls plus recipes inspired by them. More about the book in subsequent posts. In addition to writing, cooking and editing recipes for the book, I did a cross country tour teaching baking classes in ten cities plus my regular work for the Cooking Club magazine. So, it was a hold-your-breath-and-try-to-get-it-all-done few months, and something had to give.

In spite of their complaining, the girls fared well during this time. Marty, the former "Chickens? No way!" guy took care of them. Although he probably wouldn't admit it, he now fusses over the chicks almost as much as I do. The big news is that the chicks moved into a new coop right before the holidays. Marty oversaw the construction of the coop while I was away plus built a weatherproof run for them.

The Prebuilt Walls Went up Quickly

Almost Done

The New Pleasure Palace

Inside the New Run

The 6x6' space is super-insulated from top to bottom, has infrared heaters, electricity, three huge windows and lots of space. The floor and 3/4 of the way up the walls are lined with FRP material, fiberglass-reinforced plastic, also called glassboard, the type of material used in bathrooms and shower stalls, making it waterproof and extremely easy to clean (my biggest concern after being spoiled by the Eglu). I have removable plastic bins under the roosting bars for easy daily removal of droppings and the chicks have enough room to actually move around and stretch their wings.

Girls with Temporary Roost
(This spring they'll get a more permanent roost.)

The girls are in heaven. Want proof? They laid 15 eggs last week! That's right, in January when the weather was a frigid -15ºF at night and 0ºF for a daytime high! Plus, they haven't had to spend a night inside the house with us yet (maybe that should read that we haven't had to spend a night inside the house with them). We're all thrilled.

Results from the New Coop

Their smaller Eglu coop, which I still love, will continue to be used. We plan to take it to our lake cabin and use it as their summer home so they can accompany us to the lake when we go for several days. Crazy? Hey, we take our cats with us so why not the chickens too? Of course, now that they've moved up to the Pleasure Palace,who knows if they'll be willing to rough it at the lake.

"Why Can't You People Just Get Eggs at the Store!"

2009-09-16T21:06:00.006-05:00

Chickens are a Hot Topic at City Council Meetings:

The Domino Theory has reared its head again. At a city council meeting in Salem, Oregon this spring, one of the residents strongly objected to allowing backyard chickens in the city, by arguing a unique theory: Allowing chickens will eventually lead to meth labs.

Barbara Palermo of Salem, who has been forced to give up her backyard hens until the city council decides this issue, is producing a video about her efforts to legalize backyard chickens. She couldn't resist creating this rap song:

Outlaws, outlaws, what'cha gonna do? What if you find out they're living next to you?

You know they’re out there somewhere, hiding chickens in the yard. So you better watch your back, don’t let down your guard.

‘Cause the next thing you know, this will lead to other crimes. The hood goes downhill, we see it all the time.

Roosters on the stoop throwing up gang signs, hens on the corner flippin’ tricks to earn a dime.

Prostitution, meth labs, gambling and more. Why can’t you people just get eggs at the store?

The Chicken Revolution!

Chicken Aunt

2009-09-16T20:30:00.006-05:00

My friend Pegi has joined the backyard chicken movement and recently got 7 adorable chicks. I'm so excited--I feel like I've become a sort of chicken aunt.

Her husband built a beautiful chicken palace next to their garden shed and my girls are jealous. They originally planned on getting 6 chicks, but the feed store threw in an extra one. I guess it's the updated version of the baker's half-dozen. Although lately she said one of the chicks has been acting strange and is a little larger than the others. This could become interesting....

The Chicken Palace

The chicks are growing fast. They are Black Australorps, a large heavy breed from Australia. Apparently this breed is the Australian's take on the Orpington breed (my Roxanne is a Buff Orpington). They are friendly, gentle and winter hardy. They also hold the world's record for the most eggs laid in one year - 364! With my inconsistent layers who seem to drop an egg only when they feel like it, I can see that hen envy could become a real problem for me.

A Lulu of a Couple Weeks

2009-09-04T10:56:00.007-05:00

On the Mend

I can't believe some of the things I've done in the past 2 1/2 weeks since Lulu went to the vet. Trust me, it wasn't what I signed up for when I decided to get these three girls.

The first day that I gave her meds was quite a trip. I wrapped her in a towel (like the vet tech did), tried to get her to open her mouth and got lots of medicine on my hand. I'm not so sure how much went in her mouth and when we were all done I found out she had pooped on my pants. I had nine more days of this!

She's now on a regimen of probiotics in the form of plain yogurt with live active acidophilus and bifidus cultures to add good bacteria to her gut. She's also getting her protein supplement, like a real athlete, in the form of meal worms. Live meal worms in the fridge is not something I do lightly; it really grosses me out. Luckily a friend told me about the freeze-dried meal worms that Mills Fleet Farm sells in the wild bird section. Naturally, the chicks preferred live worms but, as I'm calling the shots, they're getting the dried ones for now.

Probiotic-Protein Afternoon Snack

Lulu is now back with the rest of the clan, but each morning I still take her in, wrap her in a towel and clean her bottom with warm water. I then blow dry her feathers with a hair dryer, rub a little Preparation H on her vent area, rub the rest of the no-feathered area with Bacitracin for good measure and let her go back out with her friends. Whew!

What's interesting about this whole episode is the change in Lulu. She's always been my obstinate one. She embodies the problem child in every family. But early on in this process she seemed to understand that I was trying to help her and has been very gentle and cooperative through it all. She also seems to have gained a little humility. She no longer attacks the other two chicks or pecks at them as they try to eat. She has lost some of her cockiness.

I thought perhaps she'd even let me hold her in the yard now that we had become buddies, but no such luck. She still runs whenever I approach. But come morning, she limply snuggles into the towel as I try to help her recover. After all, she's a survivor. She's also my best egg layer--an egg a day--even through this ordeal!

Sick Chick

2009-08-19T12:07:00.005-05:00

I was once told by a large animal veterinarian to never take a chicken to the vet. "Remember, they're only chickens," he said. At the time it seemed to make sense. That was before I had my chicks.

I just returned from taking Lulu to the vet. The reason? She's missing all of the feathers under her tail. They inspected her and ran some tests and determined her bacterial count was high. The doctor put her on two antibiotics that I have to give by syringe into her mouth. We don't know exactly what's wrong and won't unless they run more tests, but the vet seems to feel whatever it is the antibiotics will take care of it. They did rule out mites and other parasites which is great because I was really starting to feel a little creepy crawly.

The Patient

I'm actually feeling guilty because I think her problem has been going on for some time. In my defense, she's been acting fine, eating well and laying eggs almost every day. Even the vet thought she looked quite healthy (except for her bottom). Plus, as you know, Lulu doesn't let me get anywhere near her so I had no idea she didn't have any bum feathers.

She was actually quite a hit at the vet. They don't examine chickens often although they do see a lot of other birds. The staff and other patients' owners kept telling her how pretty she was, which I think she liked. She even had a little dog visit her although she wasn't as keen on the compliments the dog tried to give her so the puppy had to be taken away.

I'm keeping her separated from the other two chicks for a couple of days to keep her calm and to keep track of what she eats. This afternoon, when I get up the courage, I'll try giving the drugs. The vet technician made it look so easy....

I guess to a large animal vet who is used to dealing with cows, horses, sheep and goats, chickens may seem inconsequential. But when you've only got 3 hens and they've become family pets, everything is different. The bill was a lot larger than I expected so she's now become the golden chick that lays eggs, but I guess it's just what we do for our pets. It's just like when we rigged up intravenous feeding for our cat at home every night or brought our son's rat in for surgery. Even though the rat died during the surgery it's nice to know you've done everything you can to help the animals that do so much for us.

Traveling Chicken Show

2009-07-25T17:17:00.001-05:00

The chicks and I have been very busy lately so we took a short break from posting to this blog. We hope to keep at it a little more regularly from now on.

Well, I know I’ve been busy and I guess the chicks have been busy...
laying in the sun.

This past week the girls and I were on the road with the Traveling Chicken Show, as my friend Barbara calls it. The chicks put on a class about raising chickens and cooking eggs for the Garden Interns and Conservation Interns from the Community Design Center on the East side of St. Paul. Cleo and Roxanne helped in our talk about raising chickens, how an egg is formed and how to determine what color eggs a chicken will lay.

Outside of Cleo escaping the fenced-in run, the electricity going out, and rain as we were setting up, it all went smoothly. The chicks loved the attention, especially all the treats they were given.

Some of the interns were brave enough to hold the girls, for many it was their first time holding a chicken. It’s amazing the smiles these chickens bring forth.

(Roxanne being sweet and putting up with it all)

The chicks had help from Barbara along with Cindy and Diane, my fellow Les Dames d’Escoffier members, who taught the interns simple egg recipes they could make at home. The Do-It-Yourself Deviled Eggs made from whatever combination the kids decided to throw together resulted in some crazy concoctions that some of the kids loved and others were not so sure of.

The classic Toad in the Hole recipe was a big favorite. Of course what’s not to like with double-buttered toasted bread surrounding a fried egg?

Finally, the Scrambled Egg Breakfast Wraps were also a hit. Softly scrambled eggs topped with cheese, sour cream and a homemade salsa all wrapped together in a soft flour tortilla. The interns kept wanting to add more serrano chiles to the salsa—we went through lots of chiles and 2 bottles of Chipotle Tabasco Sauce and regular Tabasco Sauce for this recipe. Some like it hot!

It turned out to be a fun afternoon for all, but once it was over Cleo and Roxanne were happy to forgo the limelight and return to their own backyard. They have a lot of sunning to catch up on.

Rhubarb Ice Cream

2009-06-07T15:15:00.003-05:00

Chicken Gardening

The chicks have become garden groupies. Every time one of us goes out to do a little something in the garden, the chicks come running. They've finally connected the dots and realized that when we dig in the soil, wonderful goodies get turned up.

Roxanne gets the closest to the shovel--dangerously close, but then she loves worms and has an eagle eye. If I find a worm I’ll throw it to her and before it hits the ground she has it in her mouth and down the hatch. The other day she spied one on her own, a big fat one, and before I could blink she slurped it up like spaghetti---eeeewk!

Roxanne Gets in Close

Checking it Out

They've also taken a liking to one of my favorite plants, a beautiful white and green plant that adds a bright color to the shade garden. They must think it’s tasty or it’s had a run of bugs because they've nibbled it down to quite a bedraggled state.

My Once Favorite Plant

The girls do their part for the garden by providing great compost and turning the soil plus eating the nasty slugs and bugs in the garden, so I hate to complain when they get in the way of the shovel or nibble on the plants. According to the Omlet experts, chickens like a shaggy garden--that suits my gardening style perfectly!

Luckily my rhubarb plants are out of the chicks' territory as I've been on a rhubarb binge lately. There's something about the tart taste of rhubarb that I can't get enough of this time of the year. I've been making lots of old time favorites from my childhood such as rhubarb sauce, rhubarb crunch and rhubarb custard pie. But this past week I've been longing for something new: rhubarb ice cream. Even though I'd never tasted it and didn't have a recipe, it sounded so perfect I simply had to make some for myself.

Last Saturday I turned on the ice cream machine and began creating. The results? A creamy light vanilla ice cream with swirls of tart rhubarb running through it. Fabulous!

Unfortunately, it has a drawback. It tastes so good you can't stop indulging. It's like having a freezer full of Ben & Jerry's Cherry Garcia, and no one's keeping track........it doesn't last long!

Rhubarb-Swirl Ice Cream

Print This Recipe
I always think homemade ice cream tastes best the day it is made. Or, maybe we just have a hard time keeping away from it once I've made it and it never lasts around here much longer than one day.

Rhubarb Sauce:
8 oz. rhubarb, thinly sliced (about 2 cups)
8 oz. strawberries, sliced (about 1 ½ cups)
1/2 cup sugar

Ice Cream:
2 cups whipping cream
2 cups half and half cream
1 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Pile the rhubarb and strawberries together in a large saucepan and pour 1/2 cup of sugar over the fruit. Gently stir the mixture together and begin cooking over medium heat. Cover and continue cooking, stirring occasionally, until the mixture comes to a boil. (Don't be tempted to add water, the fruit will eventually begin to soften and the sugar will melt creating enough liquid.)

Turn down the heat to medium-low and cook gently until the rhubarb is soft and the sugar has melted, stirring occasionally. Uncover and cook 1 to 2 minutes or until the mixture is slightly thickened. Pour into a large bowl and refrigerate until chilled.

To make the ice cream, whisk together all of the ice cream ingredients in a large bowl until the sugar has melted. Pour into an ice cream machine and freeze according to the directions that accompany the machine.

Remove the ice cream from the machine and place in a large bowl. Immediately add the chilled rhubarb sauce to the ice cream and fold in lightly, leaving the rhubarb in swirls throughout the vanilla ice cream. Scoop into a freezer container and freeze for about 2 hours before eating. If frozen longer, place in the refrigerator for 15 minutes to slightly soften before serving.

Makes about 1 1/2 quarts (6 cups)

Tip: You do need an ice cream machine to make this recipe. It may be worth it to buy one as they're really quite inexpensive and all the big box retailers sell them. However, I don't know why you couldn't just fold the rhubarb sauce into 1 quart of softened super-good purchased vanilla ice cream for a similar result. It won't be quite as good as totally homemade and I haven't tried it, but it should work. If you try it, let me know how it comes out.

Rescue Chickens

2009-06-01T21:09:00.011-05:00

An update to the Chicken Run Rescue story.

A few days after my visit, they suddenly had 60 birds on their waiting list. The need for adoptions is high -- those of you considering adding chicks to your home, please think of adopting!

I also feel honored that one of their latest arrivals is named Janice, a beautiful 4 month old red sex-link. (Sex-links are a breed of hybrids where the sex of the bird can be determined at hatching by their color.) She sounds delightful and if I had a bigger coop I’d have to adopt my namesake. I may have to get a bigger coop just to do so…..

Also, a new class if being offered by the rescue group for those thinking about owning chickens and those for who already have chickens. Make plans to sign up:

CHICKEN RUN RESCUE- CITY CHICKEN CLASS- REGISTER NOW!

June 20, 2009, 9 to 1 pm
pre-registration required
$20

Introduction to the basics of living with chickens with an emphasis on the practicalities of costs and commitment required and the rewarding
bond that develops between humans and chicken companions. This workshop will furnish information about providing an enriched environment to meet their instinctive interests, needs, and activities
and relevant state and local laws that protect them and their predators.

Presentations by local experts on chicken history and behavior, vet care and zoonoses (diseases that an be transmitted from animals to humans), animal law, shelter design specific to the Minnesota climate, non-lethal predator protection and landscaping for forage.

Appropriate for those who currently care for chickens or are considering doing so, animal control professionals, shelter staff and veterinary technicians. CE credits pending.

To register, contact chickenrunrescue@comcast.net
Put Class Registration in the subject field of the e-mail.

Also, please subscribe to The Chicken Run Rescue Adoption Chronicles.

The notices contain a link to personality profiles and photos of the birds who are available for adoption and contain information about chicken care from the perspective of those who respect and advocate for them. We average about one message a month.

To subscribe, contact chickenrunrescue@comcast.net
Put Subscribe Adoption Chronicles in the subject field of the e-mail.

Chicken Run Rescue

2009-05-13T12:00:00.006-05:00

Police Break up Cockfighting Ring in Minneapolis
Chicken Escapes from Slaughterhouse
Abandoned Chickens Found in Alley
Whoops--It's a Rooster
Abused Chickens

What happens to all these chickens? If they're lucky, they're brought to Chicken Run Rescue, the only urban chicken rescue facility in the United States. Mary Britton Clouse and her husband Bert Clouse open their turn-of-the century home and their hearts to care for the most abused species on earth: chickens.

There's no sign announcing Chicken Run Rescue but as I walked, on one of the busiest streets in north Minneapolis, I knew I was there when I heard the calls of contented roosters through the dense shrubbery barrier. Inside, is a beautiful peaceful area devoted to chickens--a type of chicken retreat. Happy contented birds roam the landscaped backyard. It's hard to believe that some of these same birds were once inflicted with abuse and pain.

Chicken Run Rescue Backyard
Early Spring 2009

Summer 2008 with Amaranth in Bloom
(good plants for chickens)

Pierce Butler

One of Mary’s favorite roosters is Pierce Butler. This stately black bird with a giant red comb has nerve damage. He’s been near death three times recently but comes fighting back each time. His beak has been clipped so far back that pecking hard surfaces causes pain. Mary places a folded towel in his food dish to soften the surface when he pecks.

Hannah

Hannah, a tiny little girl, hobbles around on stumps--she lost all but two of her toes. She was left outside in frigid temps and frostbite did the damage. Mary takes the time to give her special care and she lovingly responds to anyone who comes to visit.

Hannah's Two Toes

Luckilee, the escape artist from the slaughterhouse, was found wandering the streets. A concerned neighbor called Mary.

Chicken Run Rescue began in 2001 when Mary heard about a cockfighting ring the police had uncovered. She inquired as to what would happen to the 15 roosters and hens recovered in the bust. She was told they had no facilities to house the chickens and therefore they would have to be euthanized. She said “Bring them here, I’ll find homes for them.” Mary had no experience with chickens. She’d never even held a chicken.

Cockfighting Bird

That was the start of a life-changing decision. Last year Chicken Run Rescue took in 234 chickens. The number of chickens in their care changes at all times. Eight hens and three roosters are permanent pets. Any of the special needs birds, especially roosters, always stay. (In addition to the 5 rescue budgies and 2 doves that now live with them.) The day I visited there were 5 foster chickens, birds that are up for adoption, but more were being dropped off that afternoon.

New additions have to be quarantined to make sure they're healthy before being allowed outside with the rest of the flock. At Chicken Run Rescue that means they spend time in an upstairs shower stall that’s softened with straw. Vet visits are arranged if necessary and any health or sanitary issues are dealt with. By the time these birds are ready for adoption they're happy, healthy beautiful chickens.

For a list of the birds currently up for adoption, including Luckilee, check out Chicken Run Rescue Adoptions. If you’re not able to adopt but concerned about the plight of these animals, consider giving a donation. Chicken Run Rescue is a nonprofit funded solely by individual donations.

Hannah and Friends

As I left, the birds were busy munching on the heads of romaine lettuce Mary buys in bulk as treats. Come nightfall they'll line up and march downstairs to the spacious pens Mary and Bert built in their basement. "Why build heated coops outside and worry about the cold when I have an unused heated basement available?" she said. That's love. When you look at her birds, you can see in their eyes they know how lucky they are.

Parade of Coops - A Success!

2009-04-28T09:10:00.002-05:00

In spite of the rainy weather, the Parade of Coops was a success as chicken lovers from around the Twin Cities toured local coops. The misty rain and chill didn't stop the chickens from strutting their stuff. They preened and showed off their homes to all of us who stopped by.

A huge thank you to everyone who opened up their coops. If you missed the tour, here's a few pictures from the day.

I didn't get to all of the stops on the tour, but the owners of one of the coops I missed kindly provided photos of their coop and construction process.

Parade of Coops!

2009-04-23T21:00:00.003-05:00

Mark your calendar for the Spring Parade of Coops this weekend!

Parade of Coops!
Sunday, April 26th 2009 2-5 pm

Welcome to the Parade of Coops! Explore some of the Twin Cities' finest coops and meet dozens of fans of those flocked and feathered.

Further Information: Peat W. 612 719 1988

If you are currently keeping chickens/poultry/livestock or would like to start, join our TwinCitiesChickens listserve. It is closely controlled to prevent excess spam. It serves not only as an information forum but also as a social platform for poultry keepers in the Twin Cities Metro area as well as Duluth and Mankato.

There will be printed versions available at Coop "A" on Sunday, but get your transport logistics figured out now!

Coop "A": Peat Willcutt, Rocky Gordon, Phyllis Kahn, Leslie Ball, and family
115 W Island Ave Minneapolis, MN

Coop "B": Aimee and Jeremy McAdams
3441 18th Ave S Minneapolis, MN

Coop "C": Stephanie Oyen
2521 29th Avenue South Minneapolis, MN

Coop "D": Rebecca Miller
3145 Colfax Ave (Uptown) Minneapolis, MN

Coop "E": Devin Quince
533 Sheridan Ave N Minneapolis, MN

Coop "F": Michael, Emily, Grace, Ezra Scribner-O'Pray
2419 35th Ave S Minneapolis, MN

Coop "G": Theresa Rooney Garden Chicken at Birdnest Cottage
3510 37th Avenue South Minneapolis MN

Get a head start by checking out the coops in last year's parade.

Goat Cheese Stuffed Eggs with Fresh Herbs

2009-04-07T06:00:00.006-05:00

(photo taken by Stafford Photography)

Goat Cheese Stuffed Eggs with Fresh Herbs
Print This Recipe
This recipe of mine was first featured in the April/May 2008 issue of Cooking Pleasures magazine. Goat cheese adds creaminess and a slight tang to these deviled eggs.

6 hard-cooked eggs, halved, separated
2 ounces soft goat cheese, room temperature
6 tablespoons mayonnaise (I prefer Hellmann's)
2 teaspoons minced shallots
2 teaspoons minced fresh tarragon, chives, chervil, dill and/or basil
1/8 teaspoon salt
pinch freshly ground pepper

Mash egg yolks in a medium bowl with a pastry blender or a fork until well-crumbled. Add the cheese and continue to mash until blended. Blend in the mayonnaise until smooth. Stir in the shallots, herbs, salt and pepper.

Pipe the yolk mixture into the egg whites using a pastry bag and star tip or spoon the mixture into the whites.

Makes 12 deviled eggs

Broadway Dreams

2009-04-07T06:00:00.005-05:00

Drama Queen

Lulu is being melodramatic lately, as usual. Imagine Bette Davis in feathers and you'll get the picture. Lulu announces her presence each morning off-stage, before the coop is opened, with a piercing cackle. I think she's complaining that I'm late with her morning breakfast tray.

As she saunters out of the coop, arranging her lush tail feathers in a high arch, she briskly sweeps past Cleo while continuing her shrill complaints. She's aiming for the breakfast treat bowl and the other two obligingly clear a path for her. Lulu consents to sharing her food with Roxanne, no doubt because Roxanne is twice her size. But if little Cleo tries to get her share, Lulu's sharp beak find its way into Cleo's tender skin. You can almost see her spit the words "Stand back you little upstart!" The books all mention the pecking order of a flock. I'm convinced it's more of a casting line-up. The hen that has the lead reigns over understudies or those in the chorus.

After breakfast, Lulu strolls the garden, continuing to mutter. Since she's no longer hungry, is she complaining about the weather, the "no-talent" cast she's with or the lack of an audience? Who knows; but like most divas she feels destined for greater things than this off-off-Broadway production she's currently starring in. There are days when those of us in the production crew would gladly see her go.

While Lulu's waiting to be discovered as a star, here is a recipe for goat cheese-topped eggs that will satisfy even the biggest drama queen at your Easter table.

The Joys of Spring

2009-03-30T08:46:00.006-05:00

The trio has been busy this week. Running from one end of the yard to the other as if they're training for the 100-yard dash. They love the feel of the soft squishy ground beneath their toes instead of the ice pellet snow. The more mud and water the harder they splash. Yesterday, Roxanne ran up to me with her feet muddy, legs dirty and a blackened beak begging to be picked up. Chickens don't jump on you like dogs, they're far more subtle but just as insistent. They stop in your path, crouch, and quiver in a passive stance waiting to be scooped up into your arms. Mud wrestling with a hen, however, is not my idea of amusement. Roxanne was miffed.

Their days now are taken up with nibbling the few available blades of grass, digging up the garden and chasing every blowing leaf. You never know where you're going to find them. Indeed, this afternoon we couldn't find them. They had escaped.

No, they hadn't learned the Fosbury flop. Instead, they shimmied to the fat hen squeeze. The winter winds had loosened one of the sections under the deck and the wide-planked hens squeezed their bodies into the tiny space to freedom on the side of the house. They were found at the side fence running to and fro frantic to get back into the yard. Freedom without boundaries can be very frightening.

Later, Roxanne and Cleo happily snuggled together on my lap. Relaxed and feeling safe, their eyelids lazily closed. A little taste of adventure is fine, as long as it's followed by a warm canoodle at home with someone you love.

Egg Plant or Eggplant?

2009-03-18T06:00:00.002-05:00

I'm still on the path of trying to find the chicken that lays the golden egg. In the meantime however, my friend Barbara has found the egg that sprouts flowers. It's called an Egg Plant -- well of course it is!

Roxanne's Egg with Egg Plant

The Egg Plant is produced by a garden accessory company with the venomous name of Cobra. (What were they thinking of with that company name?) It's a cute little ceramic egg that contains soil and pre-planted flower seeds. You crack the ceramic shell with a spoon to expose the dirt and seeds. The seeds should sprout in 7 to 10 days.

The instructions are taped onto the bottom of the egg under the plastic wrapping. My favorite is step #1. It tells you to place the plastic-wrapped egg on a counter and tap it with a spoon. Uh......but you have to unwrap the egg to get the instructions!

Well, I improvised and wrapped it back up in Glad Wrap. It's a good thing because ceramic chips and dirt went everywhere. I only hope my flower seeds weren't in the dirt that spilled when I cracked the egg. I guess I'll know in a week.

Now that I've brought up Egg Plants, it seems I should provide a recipe using real eggplants. Enjoy!

Grilled Eggplant with Feta Cheese, Tomatoes and Basil
Print This Recipe
Grilled eggplant has a wonderful smoky quality to it. This versatile dish can be served as an appetizer, a vegetarian main course or as a side dish to chicken or pork. It can even be used as a sandwich filling for pita bread.

3 large garlic cloves, minced
1 small eggplant, unpeeled, sliced 1/2-inch thick
extra-virgin olive oil
1/2 lemon
coarse sea salt
freshly ground pepper
3/4 cup crumbled feta cheese
1 cup grape tomatoes, halved
1/4 cup coarsely chopped fresh basil

Heat the grill. Rub the garlic over the eggplant slices then brush the eggplant with olive oil. Grill the eggplant over medium to medium-low heat 5 to 10 minutes or until slightly charred and tender when pierced with a fork, turning once.

Place the eggplant slices on a large platter and drizzle with additional olive oil. Squeeze the lemon half over the eggplant slices and season to taste with salt and pepper. Scatter the cheese and tomatoes over the eggplant and top with basil.

Serves 4 to 6

Happy Birthday Girls!

2009-03-11T09:41:00.012-05:00

The girls celebrated their 2nd birthday yesterday. I made them a chick-cake filled with their favorite treats--cracked corn, oats, raisins, dried cranberries, peanuts and oatmeal--tossed with a little peanut butter and yogurt. They devoured it before I could get a picture of them with the whole cake.

Actually, Roxanne first snatched the candles (not lit), before I could remove them. She zigzagged crazily towards the back of the run fighting off the other two who also now wanted those candles. I was laughing hysterically while yelling "DON'T EAT THE CANDLES ROXANNE". The photos I tried to snap turned out blurry I was laughing so hard--sorry--it was quite a sight.

Remnants of the Birthday Cake

I got the girls as day-old chicks, tiny little balls of fluff:

Roxanne
Cleo
Lulu

Week Old Chicks

They've grown into quite the swingin' chicks.

(Card courtesy of my friend Pegi who loves the chicken dance.)

Spring is Here

2009-03-11T09:33:00.004-05:00

Even though we've just had another snowstorm and the calendar indicates the equinox is over a week away, the girls have declared spring is officially here. They marked the occasion Saturday by each laying an egg! It's the first time in months we've had all three girls laying. Whoopee!

The Perfect Egg

2009-03-04T06:00:00.007-06:00

The value of eggs is rising like a soufflé.

The pair of cardinals that mate every spring in our yard are back singing love songs. I know this because the lusty singing starts very early in the morning and wakes up the chicks before it's barely light. By the time I trudge out to the coop the girls already are cackling at top volume telling me the day is half gone.

The girls must also feel spring is on its way because they've been nesting. Not sitting over eggs in their nest, but rather creating nests wherever they feel like it. Lulu is developing quite a skill. In spite of having a clean nest box every morning, she has lately decided to play "Find the Egg" with me. She's laid eggs in the straw at the end of the run where I can't reach them. She's laid eggs under the evergreen tree next to the coop and she's laid eggs in the snow to create a frozen variation. I almost stepped on one the other night because it was dark and I had no idea it was there.

Nesting Under the Evergreen

Maybe the girls are trying to hide their precious eggs. The latest news shows that the value of eggs is rising like a soufflé. New studies point to evidence that eggs not only lower blood pressure but are good for the heart. Even dieticians are recommending one egg a day as a great way to add protein to your diet at little cost. (On a side note, with the economy sinking, the value of backyard chickens appears to be rising. There was a local theft of five hens this past weekend causing all of us to rethink our coop security.)

When I want to truly savor the fresh taste of these precious eggs I opt for something simple. Lately I've been on a quest to find the best soft-cooked eggs. Perfecting the soft-cooked egg is a bit of an art form. The whites should be firm but still very tender. The yolk should be creamy on the outside and soft and runny in the center. Unlike other egg dishes, there is no way to tell if you've got it right until you slice off the top and slide your spoon in--then it's too late to make any changes.

I've tested numerous methods by chefs and home cooks alike and have had success with two very different methods. Choose your favorite.

Perfection

Perfect Soft-Cooked Eggs
Print This Recipe
Tips: Start with cold large eggs.
Choose the smallest saucepan that will fit the number of eggs in one layer.
Use gentle heat, never boil the eggs rapidly.

Method #1: Gentle Simmer

Bring a small saucepan of water to a full boil over high heat.
Gently lower the eggs into the boiling water and immediately turn the heat down to medium-low keeping the eggs at a very soft gentle simmer.
Cook the eggs for 5 1/2 to 6 minutes, adjusting the heat as necessary.
Run the eggs under cold water for about 30 seconds to stop the cooking and serve.

Method #2: Off the Heat

Place the eggs in a small saucepan and barely cover with cold water.
Bring the water to a full rapid boil over high heat.
Immediately remove the pan from the heat and let stand, uncovered, 4 minutes.
Run the eggs under cold water for about 30 seconds to stop the cooking and serve.

Carnival!

2009-02-24T06:00:00.005-06:00

The girls have been up late celebrating Mardi Gras. Of course the Three Swingin’ Chicks are always up for a party—they don’t need much of an excuse.

However, they’re disappointed—once again—they had to settle in Minnesota. Not only because of the weather but it’s Carnival time and, according to the three revelers, you would never know it here in Icicleland. No parades, no costumes, no partying at all hours of the day and night. Roxanne thinks it’s pathetic how eerily quiet and respectable everything is. The only state where everyone goes to bed early.

The Swingin’ Chicks have been doing their best to carry on the Mardi Gras party tradition on their own by jammin’ and generally making a racket in the coop, but they’d love a few extra chicks for a real party and maybe a horn section parading down the street.

The girls would also like a little spicy heat to jazz up their food, if not the rest of their lives. Instead they’ll have to settle for traditional Fat Tuesday pancakes. I think they’ll be happy. I’m making blini today, a Russian Mardi Gras tradition.

Quick Blini or Russian Mardi Gras Pancakes
Print This Recipe
This recipe is from two Russian friends from St. Petersburg who stayed with us several years ago on an exchange program. It uses baking soda instead of yeast making it an easy quick version of traditional blini. These blini are so simple to make that our two friends whipped these up on the spur of the moment in the middle of a party at our house—they were a huge hit. I prefer them at breakfast but they’re great celebration food anytime.

2 eggs
1 tablespoon sugar
1/8 teaspoon baking soda
Pinch salt
3/4 cup plus 2 tablespoons milk
1 1/2 cups all-purpose flour
Vegetable oil for frying
2 tablespoons unsalted butter, melted

Filling:
Strawberry or raspberry preserves
Sour cream

Whisk together the eggs, sugar, baking soda and salt in a large bowl until the eggs are frothy. Pour in 1/2 cup of the milk and whisk just to blend. Dump in the flour and whisk until the batter is thick and smooth with no lumps remaining.

Once the batter is smooth, whisk in the remaining 1/4 cup milk, adding the additional 2 tablespoons of milk if necessary to create a very thin batter. The batter should be about the consistency of heavy whipping cream.

To cook the blini, heat a small (about 8-inch) nonstick skillet or crepe pan until hot. Brush lightly with oil and spoon about 1/4 cup batter into the pan. Immediately turn the pan so the batter covers the bottom and goes slightly up the side of the pan.

Cook 25 to 30 seconds or until the bottom is golden brown and the top is dry. Turn and cook about 10 seconds or until the bottom is dry.

Place on a plate and brush with butter. Repeat with the remaining batter.

Serve the blini letting everyone fill their own with a spoonful of berry preserves or sour cream or a combination of the two. Fold the pancakes in quarters.

Makes about 12 blini

The Year of the Egg

2009-02-18T06:31:00.006-06:00

It’s official—eggs are trendy! Bon Appétit magazine proclaimed
Anything with an Egg on Top as their Dish of the Year in the January
2009 issue. Eggs are featured on top of pizza, on top of pasta and at the top of salads for delicious high-protein low-cost meals.

The girls were nonplussed when I told them. Lulu harrumphed “I’ve been laying eggs “on top” of lots of things for a long time and no one thought to make that page one news! Eggs on top of cedar shavings, eggs on top of straw, eggs on top of grass, eggs on top of treat bowls and last week I even laid eggs on top of snow and no one made headlines for me!” (I think they’re a little grumpy—freezing rain will do that I guess.)

I have to say I’m excited the rest of the country will finally experience what those of us with chickens have known all along: Eggs are the perfect food with anything, especially newly-laid still-warm eggs fresh from the backyard.

Check out the post below for a recipe honoring The Year of the Egg.

Roasted Mushroom Linguine with Parmesan Eggs

2009-02-18T06:30:00.002-06:00

In honor of The Year of the Egg, I recently made a roasted vegetable pasta with eggs. Italians have always used eggs in pasta, the most famous dish being Pasta Carbonara. The eggs add extra protein and creaminess to the sauce. This recipe is tossed at the last minute with lightly fried eggs. The eggs add flavor while the creamy yellow yolk adds richness to the sauce.

Roasted Mushroom Linguine with Parmesan Eggs
Print This Recipe

1 (6 oz.) pkg. cremini mushrooms (also called baby portobellos or baby bellas), halved
1 (3.5 oz.) pkg. shiitake mushrooms, stems removed and discarded, caps halved
1 red or orange sweet potato (usually labeled yams), cut into 1/2-inch pieces
1/2 cup coarsely chopped shallots
3 large garlic cloves, minced
4 tablespoons extra-virgin olive oil, divided
½ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
1/2 cup white wine
8 oz. linguine
3 eggs
1/3 cup shredded Parmigiano-Reggiano cheese

Heat the oven to 400°F. Toss the cremini and shiitake mushrooms with the sweet potato, shallots, garlic and 2 tablespoons of the olive oil in a large bowl. Spread the vegetables in a single layer in a large rimmed baking sheet and set the bowl aside for later. Bake 20 to 25 minutes or until the vegetables are browned and tender.

Toss the cooked vegetables in the original bowl with 1 tablespoon of the olive oil along with the salt and pepper. Place the baking sheet over medium heat on the stovetop. Pour in the wine and bring to a boil. Boil 1 minute or until the wine is reduced to about 1/3 cup, scraping up the browned bits as the wine reduces. Pour over the vegetables.

While the vegetables are roasting, cook the linguine according to the package directions. Drain well and toss with the mushroom mixture. Place in a large shallow serving bowl and cover to keep warm.

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat until warm. Add the eggs, being careful not to break the yolks. Cover and cook 1 to 2 minutes or until the whites are just set but the yolks are still runny, adjusting the heat if necessary. Place the eggs on top of the pasta. Generously sprinkle the cheese over the eggs and pasta. Bring to the table and gently toss the eggs into the pasta, cutting the eggs into large pieces as you toss.

Serves 4

Chewy Chocolate Brownie Cookies

2009-02-11T16:23:00.002-06:00

I recently got together with some long-time friends for a mid-winter women's getaway. We came prepared with the essentials: lots of wine, other libations, and enough food to sustain us for days in case we were snowed in. Of course we didn’t need to bring any food with us as we were eating all of our meals out, but as women always do we came prepared and ready to nourish! One of the goodies I tucked away in my bag was a tin of homemade chocolate cookies. They were opened and passed around before we even got to our destination. Friends, laughter and chocolate—three keys to the perfect getaway!

With Valentine’s Day coming up, these cookies would make a great treat for anyone you love. They’re like bite-size brownies: shiny and crackly on top with a soft fudgy center.

Chewy Chocolate Brownie Cookies
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I first tasted these cookies last year while in New Orleans for a food conference. They were the winner of the Louisiana Cookin’ magazine’s Reader Recipe Contest. I’ve changed the name of these cookies and adapted the recipe slightly. If you’re like me and really love dark chocolate, I suggest using 8 oz. bittersweet chocolate, cut up, in place of the semisweet chocolate chips. Whenever I use chocolate I always splurge and buy the best chocolate available. It does make a difference.

1 1/4 cups semisweet chocolate chips (8 oz.)
4 tablespoons butter, cut up
2/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
¾ cup packed light brown sugar
1 teaspoon vanilla extract
1 (12 oz.) pkg. bittersweet chocolate chips

Heat the oven to 350°F. Line cookie sheets with parchment paper. Combine the semisweet chocolate chips and butter in a small microwave-safe bowl and microwave on high in 20-second increments, stirring every 20 seconds until the chips are almost melted. Stir until smooth. Cool until warm, not hot. Whisk together the flour, baking powder and salt in another small bowl.

Beat the eggs, brown sugar and vanilla in a large bowl on medium speed for 3 minutes or until the mixture is light and fluffy. Reduce the speed to low and beat in the melted chocolate. Beat in the flour mixture just until blended. Stir in the bittersweet chocolate chips. (Batter will be soft, but if excessively soft refrigerate until firm enough to scoop.)

Drop by 1 1/2 tablespoons (a tiny ice cream scoop works perfect) onto baking sheets. Bake, one sheet at a time, for 9 minutes or until the tops are shiny and cracked and the centers are soft. Place the cookie sheet with cookies on a cooling rack and let sit for 3 minutes to allow the cookies to firm slightly. Remove the cookies to the cooling rack and cool completely.

4 dozen cookies

Valentine’s Day Treat

2009-02-10T16:07:00.010-06:00

This year my girls received an early Valentine’s Day gift: a parcel of fresh green grass. Yes, it’s still the middle of winter here in the Icebox Capital but my girls are walking barefoot through the grass! I was fortunate enough to receive the grass after we used it in a photo shoot for Cooking Pleasures magazine. The chicks are as thrilled with their present as I would be if I received a large box of Jacques Torres chocolates.

Fresh Grass under a Snow-Covered Canopy

The grass is actually wheatgrass, the early growth of wheat plants, not sod. However, it turns out wheatgrass is extremely beneficial for chickens as well as people. Interestingly, scientist Charles Schnabel experimented with wheatgrass in 1931 while looking for a way to bring sick chickens back to health. His experiments showed that wheatgrass not only improved the health of the hens, it also increased their egg production. He was so enamored with the benefits of wheatgrass that he began expounding its virtues for humans and animals alike. Today wheatgrass is available in dried, powdered and tablet forms or you can order up a yummy wheatgrass shake in any respectable health food store. Fresh wheatgrass is available in many co-ops and health food stores or you can grow your own with self-starter kits.

Barefoot Through the Grass

I’m sure my chicks don’t really care about the health benefits of their grass. I think what they really love is dreaming about summer and pretending they are running barefoot through the park.

For the Valentine Treat I would rather receive watch for my next post, Chewy Chocolate Brownie Cookies.

Chicken Sweaters

2009-01-28T20:34:00.008-06:00

A couple of weeks ago while blogging about the cold and Cleo’s mid-winter feather fray in A Pile of Feathers, I jokingly mentioned she had so few feathers she may need an adapted dog sweater to keep her warm. I shouldn’t have laughed. To my amazement British chickens are keeping warm and fashionable this winter in special hand-knit chicken sweaters—no joke!

The great UK site Blagger has the story. Little Hen Rescue, a non-profit organization located in Norwich, northeast of London, is dedicated to rescuing battery commercial hens that have been abused. The chickens arrive in very poor condition, often with few feathers. Little Hen Rescue sent a plea to their supporters in December for handmade sweaters (or jumpers as the British call them) to keep their hens warm. People willingly responded.

Check out the video to see the rescue hens enjoying the out-of-doors in their colorful knitted garb. My favorite is the Santa Chick, complete with hat!

Wondering who actually knits chicken sweaters? This next video lets you in on a marvelous group of women as they knit. Watch the chicken modeling her outfit at the end, it’s a stitch (pun intended)!

For all my knitting friends who can't wait to get started, here's the pattern. If you're ambitious give the Deluxe Tux a try. I know Cleo or some chilly chick near you would dearly welcome a fuzzy warm sweater to get her through this bleak wintry time.

The Chicken Sitter

2009-01-22T12:46:00.007-06:00

Roxanne at Dusk

Wanted: Someone willing to watch a small flock of backyard chickens. Must be prepared to rise early, feed chickens, muck out chicken coop, and watch for predators while chickens are free-ranging. Candidate must be responsible, have a sense of humor, and be eager to learn. No prior experience is necessary; the chickens and I will train. Pay is highly competitive.

Going on vacation or away for the weekend becomes a little more complicated when you have chickens. The chicks are fine on their own in the summer for a few days, but winter is a different matter.

Recently my under-employed college student nephew agreed to take the job. When we leave, he stays at the house and, to his mother’s amazement, he dutifully gets up early to feed the chicks and let them out to range. I think he rather enjoys the strange reactions he gets when he tells his friends “Yeah, I’m chicken sitting this weekend.” He said they actually find it amusing with reactions such as “What an odd profession, you should put it on your resume!” To “How many eggs do you get and what colors did you say they were?”

Last year a wonderful neighbor boy would bike over in the dark before school just to take care of the chickens. It’s great to have caring relatives and friends but just in case, I’ve tucked away an ad I found in our local newspaper: Pet care, including livestock, reasonable rates. I only hope this livestock sitter is available when the neighbor boy leaves for college and my nephew gets a real job!

Brown-Buttered Eggs

2009-01-15T13:54:00.007-06:00

With cooking, simpler is often better. It’s especially true with freshly laid eggs. Lulu is my prize-winning egg layer. In spite of her cranky disposition, she lays more eggs than either of the other two. Right now, she’s the only one laying in this cold spell we’re having.

With fewer eggs, every single egg is precious. We eat the eggs with little embellishment to truly appreciate their fresh flavor. This recipe is a great example: A simple fried egg topped with nutty-flavored brown butter and a splash of lemon over toasted artisan bread. Delightful!

Brown-Buttered Eggs

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2 eggs
1 tablespoon unsalted butter
2 slices artisan bread, toasted and lightly brushed with extra-virgin olive oil
1 teaspoon fresh lemon juice
Coarse sea salt
Freshly ground pepper

Heat a small nonstick skillet over medium heat just until the pan becomes warm. Add 1/2 tablespoon of the butter to the pan, letting it slowly melt while swirling the pan to evenly coat the bottom. Add the eggs and cover, lowering the heat to medium-low when the butter and eggs begin to bubble—a sign they’re cooking too fast. Cook 1 to 2 minutes or until the whites are just set but the yolks are still runny.

Arrange the eggs over the toasted bread. Return the skillet to medium heat and add the remaining ½ tablespoon of butter. Melt the butter while swirling the pan and cook briefly, about 10 to 20 seconds, until the butter begins to smell toasted and turns a nutty-brown color. Watch carefully as the butter can over-brown very quickly. Pour in the lemon juice but stand back as it sizzles and spits. Immediately pour over the eggs and toast and sprinkle with salt and pepper.

Serves 2

The Flood

2009-01-15T13:32:00.003-06:00

I am fast losing my patience and good humor. Due to record-low temperatures in Icicleland, the chicks are staying at Camp Tropical Coop, an all-inclusive resort where the temperature hovers around 70 degrees F. They’re having a grand time.

Apparently they decided it would be nice to be closer to the water’s edge. The cleaning crew (that would be me) had just finished cleaning their condo when they tipped the water bowl over, creating a lake! They merrily cheeped, “It’s perfect for wading in” as they splashed and sipped the water. The cleaning crew had other words…..

They may be fluttering back to their snow-covered coop sooner than they were expecting.

A Pile of Feathers

2009-01-08T15:00:00.002-06:00

Life is good when you’re a pampered backyard chick. Except when you molt in January in Minnesota. The coldest month of the year. The coldest state in the nation. Poor Cleo. She squawks “What’s up and why me?”

I don’t have a clue. She was fine up until a few days ago when I noticed several feathers on the floor during one of the girls’ habitual overnights inside. I didn’t think much of it. After a few days however feathers began piling up everywhere. The coop has a nest of feathers every morning, the run has flying feathers from top to bottom and the chicks’ favorite evergreen tree is lined with feathers. The poor girl seems to be losing a feather a minute. At this rate she’ll be bald by weeks end! I’m worried.

Last Night’s Feathers

I sent a message to my virtual local chicken group and found, interestingly, Cleo’s not the only rare bird in this shivering landscape. Several other chickens are going through the same problem. Is it a full moon, the tides or hot flashes? I’ve read if they lose their feathers quickly they’ll grow back quickly. I hope so. If not, I’ll have to start knitting a chicken coat. Anyone have a dog coat pattern that can be easily adapted?

White Bean and Hominy Chicken Chili

2009-01-08T13:01:00.006-06:00

My large enormously heavy flame-orange enameled cast-iron Le Creuset pot is getting a workout these days. I’ve entered huddle mode. That is, I’m not doing much beyond huddling around steaming pots of soup, stew and chili. January in Minnesota will do that to you.

I’ve made three pots of soup in the last 2 ½ days with more on the way. Soups and chilies are my way of fighting the cold weather, the bad economic news and the latest world crisis. Tensions fade when you tuck into a warming bowl. Plus, having a stockpile of soup in the freezer may soon end up being worth more than stock certificates, if the latest Wall Street news is any indication.

Last night we sunk our spoons into White Bean and Hominy Chicken Chili. It’s a simple chili, basic but stick-to-the-ribs hearty. Best of all for those of us trying to take off holiday pounds, it’s low in calories—only 190 calories per serving. Perfect!

White Bean and Hominy Chicken Chili
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Adding toppings is half the fun of eating chili. So pile on the chopped cilantro, sliced green onions, chopped serrano chiles and diced tomatoes. (For those of you lucky enough not to be counting calories go for the cheese, sour cream, avocados and chips—just don’t let the rest of us see you.)

If you’ve never used hominy before you’re in for a pleasant surprise. You can find it in the canned bean or vegetable section of the grocery store. It’s made from dried corn kernels from which the hull and germ have been removed. The canned version is ready to use. You’ll find the flavor of the chewy tender kernels reminiscent of corn tortillas.

1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped
1/3 cup finely chopped shallots
3 large garlic cloves, minced
1 (28 oz.) can fire-roasted diced tomatoes
1 (15.6 oz.) can Great Northern or navy beans, undrained
1 (15.5 oz.) can white or yellow hominy, drained and rinsed
1 (14 oz.) can lower-sodium chicken broth
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups chopped cooked chicken breast

Heat the olive oil in a large pot over medium heat and swirl to lightly film the bottom of the pot. Add the onions and cook for about 3 to 5 minutes or until they are just starting to soften. Stir in the shallots and cook for 1 minute then add the garlic and cook for about 15 to 30 seconds or until the garlic just starts to smell great.

At this point, stir in the rest of the ingredients except for the chicken and bring to a boil over medium-high heat. Lower the heat to medium-low or low and gently simmer, stirring every now and then, for about 15 minutes. Stir in the chicken and cook another 15 minutes or until the flavors have blended.

5 (generous 1 ½ cup) servings
About 190 calories/serving

Copyright Janice Cole 2009

Happy New Year!

2009-01-03T15:18:00.002-06:00

Happy New Year from the Three Swingin’ Chicks.

I’m normally not very good at making New Year’s resolutions, let alone following through on them. But after watching the chicks this past year, I’m inspired to take some of the lessons I’ve learned and apply them to my own life.

Resolutions from the Chicks:

1. Stay busy from sun up to sun down.
2. Take some time to run your toes through the grass every day.
3. Lounge in the sun at least once every afternoon.
4. Disregard occasional squabbles and enjoy your flock of friends.
5. Keep laughing; chicks provide nonstop entertainment.
6. Pause and give thanks to the birds that provide eggs and meat for the table. They’re curious, loving and intelligent animals that deserve our respect and love.

I’m interested in hearing your resolutions, chicken inspired or otherwise. All the best to you and yours in the new year.

Peace on Earth and in the back hall too

2008-12-31T14:48:00.005-06:00

The chicks spent Christmas Day in a cage behind bars yet loved every minute of it! It had been a week of severe weather and they’d already been in the house a couple of times. When windchill predictions reach minus 25°F below zero at night, we all sleep better when under the same roof. The chicks are always eager to go outside the next day however, for fresh air and a chance to spread their wings.

Christmas Eve started out relatively warm and sunny and the girls stayed outside during the day protected from the wind but feeling the warmth of the sun. By the time we arrived home after our traditional Christmas Eve celebration and midnight church, the temperature was below zero. It had been a long day and we all wanted nothing more than to go directly to bed.

I really hadn’t expected cold weather that night so had no plans to bring the girls in. As we trudged inside I started debating with myself. I really didn’t want to bring them inside, after all I was all dressed up, it was after midnight and I was exhausted. Plus, we had company coming over the next day. On the other hand, how could I leave them outside in the freezing cold on this night of all nights? I didn’t want to leave the girls outside, but I really didn’t want to have our house smelling like a barn the next day with company coming.

As with children or household pets, chicken owners have a responsibility to provide safe care. So eventually my better side won out and into the house they came. I’ve developed a system for getting them into the house with a minimum of fuss, even when starting the process after midnight. I cover the back entryway with a large piece of heavy-duty plastic then place a large dog kennel on top. The floor of the kennel gets covered with paper grocery sacks. I’ve found through trial and error that grocery bags are much better than newspaper as chickens love to scratch, peck and eat newspapers creating a huge mess. I carry the chicks in one by one and cover the kennel with a large blanket, like you’d do with parakeets. The girls usually drop right off to sleep making soft mumblings that sound warm and very happy.

The chicks hardly made a sound when I brought them in Christmas Eve and they all went immediately to sleep. We slept in a bit in the morning and I awoke expecting to hear a chorus of hungry chicks ready for action. To my surprise, they were quiet all morning. Whether it was the spirit of the day, the warmth of the heat near their kennel or the Christmas carols playing on the stereo, they ate their special Christmas breakfast of fresh corn kernels and softly cooed while listening to the family opening presents in the other room. I waited for the noise and usual bickering to begin—the girls often act just like siblings when forced into too much togetherness—but they stayed quiet. As I readied everything for our Christmas Day celebration I kept waiting for them to give me a sign that they were now ready to go outside. Usually they let me know that they’re tired of being in the small crate but on Christmas they never let out a peep. It was as if they decided “If they don’t hear us maybe we won’t have to go into the cold today.”

We had a lovely Christmas Day party and the chicks seemed to enjoy it. They clucked along with the carols and seemed to love the commotion in the other rooms. A faint aroma of barn lingered in the back hall but no one seemed to mind. The chicks had a warm special Christmas this year and we learned it’s okay to bring a bit of living Nativity stable inside, especially on the most special of nights, Christmas Eve.

Happy Holidays

2008-12-22T17:08:00.031-06:00

SANTA CHICK

HAPPY HOLIDAYS FROM OUR COOP TO YOURS!

Still looking for that last minute present? Consider giving a flock of chickens. For $20.00 you can purchase a flock of chickens through HEIFER INTERNATIONAL. A starter flock of 10 to 50 chicks will be given to a family in need somewhere around the world. The flock can help alleviate hunger and poverty in one family. Your chickens can provide the lifesaving gift of food for the children. The sale of eggs can add to the family income, in fact, many families have managed to send their children to school through the sale of eggs. Even chicken compost has its benefits by building up the poor soil.

Contact www.heifer.org/catalog to donate online or call (800-698-2511). I've been donating for years and am impressed by their work. They have received support and testimonials from such noted journalists, actors and politician as Walter Cronkite, Ed Asner, former Presidents Carter and Clinton and former First Lady Barbara Bush.

Under the category of "YOU REALLY SHOULDN'T HAVE," I received two white elephants gifts this year from friends who found cast-off gifts in the back of their cupboards they felt I really should have.

The first is an interesting retro gadget called the Egg Cuber. This device takes a peeled hard-cooked egg and compresses it into a square. Why anyone would want square eggs, I'm not sure, but hey, if the Japanese can sell square watermelons at top yen just think of where square eggs will lead me!

The second special gift is called an Eggstractor. This 8-inch plastic accordion-shaped device peels hard-cooked eggs. Apparently you place a hard-cooked egg in the center of the contraption and press. The egg pops out the bottom completely peeled (or should once you get the hang of it. According to the instructions it will take some practice.....)

Intrigued? You can find the Egg Cuber at http://www.thekitchenstore.com/eggcuber.html for $2.99 or get the vintage model for $19.99 on eBay at http://cgi.ebay.com/Vintage-Egg-Cuber_W0QQitemZ380052028637QQcmdZViewItem.

Get the Eggstractor at http://www.eggstractor.net/ for $14.95 before supplies run out!

Or, make me an offer and I may be willing to re-gift as my friends did!

Salted Ginger Crisps

2008-12-14T18:20:00.012-06:00

I’ve been busy baking our holiday favorites the last few days. Every year I make family classics but always add a few new recipes to the mix. This year I’ve added a couple that I developed using Wisconsin butter: Salted Ginger Crisps and Espresso Chocolate Squares. I hope you enjoy them.

Salted Ginger Crisps
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I developed these ginger cookies for the Wisconsin Butter Board and they’ve now become one of my favorites. The sea salt brings out the spicy ginger flavor. Check out this recipe and other great recipes on their website http://www.eatwisconsincheese.com/recipes/article.aspx?rid=2659.

Cookies
2 3/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups dark brown sugar, packed
1/4 cup mild molasses
1 tablespoon fresh ginger, peeled and grated
1 egg
2 teaspoon coarse sea salt

Icing
1 cup powdered sugar
1/2 tablespoon butter, melted
1/2 teaspoon light corn syrup
1 to 1 1/2 tablespoons milk

Cookies:
In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves; set aside. With an electric mixer, cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger; mix. Add egg; beat until blended. On low speed, slowly add flour and spice mixture, beating until blended. Divide dough in half; shape each half into a flat round. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Preheat oven to 350°F. Line baking sheets with parchment paper. On lightly floured surface, roll 1 dough round to 1/4-inch thickness dusting with additional flour, as necessary, so dough does not stick. Cut dough into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt; press lightly to adhere salt.

Bake 10 to 12 minutes or until slightly darker in color. Remove to a cooling rack; cool completely (cookies will crisp as they cool). Store in an airtight container at room temperature for up to 1 week.

Icing:
In a medium bowl, whisk powdered sugar, butter, corn syrup and 1 tablespoon milk until smooth. Slowly add additional milk, if necessary, for desired consistency. Drizzle over cookies; let stand until icing is set.

Makes 3 dozen cookies

Espresso Chocolate Squares

2008-12-14T18:08:00.010-06:00

A chocolate base and coffee filling combine the best of both worlds in this riff on a great cup of mocha java. I developed this recipe for the Wisconsin Butter Board. Check out this recipe and other great recipes on their website http://www.eatwisconsincheese.com/recipes/article.aspx?rid=2659.

Espresso Chocolate Squares
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Crust
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounces) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Bars::
Preheat oven to 350°F. Line a 9x13-inch baking pan with foil; butter bottom of foil.

Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze:
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.

Makes 24 bars

Northern Chicks

2008-12-04T10:57:00.008-06:00

After wondering if I’d ever have more than one chick laying eggs this winter, Roxanne laid a perfect latte-tinged egg yesterday. It was cause for celebration! We really missed her eggs. Cleo’s been hanging in there by laying every other day and with Roxanne laying, we’ll now get double the eggs. Hopefully Lulu will get back on schedule shortly.

With the snow, cold and short days, I’m surprised any of them are laying. The first sight of snow stopped all three chicks dead in their tracks as they emerged from their coop a few mornings ago. They’d apparently wiped all memories of last winter out of their minds; it’s probably a good thing. Last winter was harsh, a far cry from the mild winters we had been experiencing. The girls responded by refusing to place their dainty feet anywhere near the snow. I made straw paths for them to walk on, but they rarely left their coop or enclosed run.

This year their reaction to the first snowfall seemed to predict a second year of self-imposed huddling in the run. However, by the second day they became brave and actually frolicked in the snow. They ran in the snow, scratched in it and ate it—Lulu in particular. She’d look up with a mustache of snow on her beak like she was posing for the “Got Milk?” campaign.

Got Snow?

Everyone is always interested in how I keep the chicks warm during the winter. Often they're surprised to discover the chicks live outside even during a Minnesota winter. Actually, a chicken can adjust to cold weather easier than it can to extreme heat. Chickens don’t have sweat glands so they have no way of cooling their body, especially because most of it is covered with feathers. If the temperature gets above 95°F. they begin to suffer and will pant like a dog.

Chickens rely on each other’s body heat to keep warm by huddling together. While the Beach Boys weren’t singing about chickens, the sentiment still applies “And the Northern girls…. keep their boyfriends warm at night.” My Northern chicks are each other’s best source of heat and keep each other warm at night.

To help them further cope with the cold I rely on technology. This year I purchased a new infrared heater for the coop from Sweeter Heater www.sweeterheater.com/bizweb.asp. Because my coop is small I got the smallest model, and placed it on the ceiling where it radiates heat onto the birds as they roost. The best part about the heater is it will not burn the birds if they accidentally touch it. Roxanne stretches her legs so she can get her head as close as possible to the heater.

The birds also have an Igloo-Style Heated Pad that’s designed for outdoor pets http://www.arcatapet.com/sresult.cfm. The heating pad can be easily cleaned and rises to the animal’s body temperature as they sit on it. Cleo loves this.

I also provide a ceramic heat lamp in a protected shade. It’s the same type of heater that’s used in reptile tanks. It has a rheostat to adjust the heat. The lamp is located over the nest and Lulu has chosen this as her favorite spot. All three heaters work together to keep the coop warm. How warm varies with the temperature and the wind. I also cover the outside of the Eglu coop with heavy wool blankets to provide extra insulation.

The chicks’ run is covered in heavy-duty clear plastic. This acts as a wind break but allows the sun to shine in creating a mini greenhouse effect. Even the water dispenser is protected with its own heater so the water won’t freeze.

I’m able to keep an eye on the entire set-up by monitoring the temperature inside the coop via a wireless thermometer located in my kitchen. I can pour a latte and whip up Roxanne’s precious egg while at the same time making sure the girls are cozy and warm.

Spiced Pumpkin Soup

2008-11-15T17:32:00.016-06:00

This year I decided to cook my Halloween pumpkin rather than relegating it to the compost heap. I was particularly excited to share the pumpkin with the chicks and give them a little variety in their diet. They love leftovers and kitchen scraps—it’s one of the great reasons to keep chickens—they’re better than a garbage disposal.

Wielding my foot-long chef’s knife I hacked the pumpkin in two. Instead of cutting it up I decided to offer the girls a little excitement on this chilly gray day by letting them have the entire half pumpkin to peck at during the afternoon. I proudly carried it out to them and placed it on the ground with a flourish. They didn’t jump up and down with excitement as they often do. They acted like I had just offered them a Halloween trick in the form of a Trojan pumpkin. With suspicion they walked gingerly around it, being careful not to get too close. Apparently they’re well versed in Greek mythology. Being aware of the Trojans’ fate, they decided not to open their gift and risk attack. Hoping to entice them, I sprinkled their favorite cracked corn inside, but to no avail. Their attitude said “You can’t fool us with the attack pumpkin trick.” The poor pumpkin sat there all day without a single peck.

The Trojan Pumpkin

Would they would have been more interested if I had shared some of the Spiced Pumpkin Soup I made with the other half of the pumpkin? Probably. I think I’ve created little gourmet snobs out of my chicks. See the Italian Chicks blog.

Spiced Pumpkin Soup
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This rich creamy soup is made without cream! Rice is the secret ingredient that creates the smooth richness in this soup as it’s blended into a silky consistency. It’s delicately flavored with the Indian spices of garam masala and saffron. Garam masala is a spice blend fragrant with cinnamon, cloves, cumin and black pepper. It can be purchased in the spice aisle or the ethnic section of well-stocked supermarkets, Indian markets or you can create your own. The tastiest pumpkin to use is a sugar pumpkin, also called a pie pumpkin. They’re smaller than the large jack-o-lanterns. Butternut squash and other squash are tasty alternatives for the pumpkin.

1 ½ large onions, chopped
1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
6 cups cubed pumpkin or butternut squash (1-inch)
1 (32 oz.) container lower-sodium chicken broth
1 sprig fresh thyme or ½ teaspoon dried thyme
½ teaspoon garam masala or ground cinnamon combined with pinches of ground cloves and cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of saffron threads, crushed
¼ cup basmati rice or white long grain rice
¼ cup plain yogurt (nonfat is fine)

Stir the onions and oil together in a large pot over medium heat until the onions are coated. Cover and cook 5 minutes to sweat the onions (the onions will glisten and be slightly softened). Uncover and cook 5 to 8 minutes or until the onions are golden brown, stirring frequently. Stir in the garlic and cook 1 minute, stirring continually. Stir in the pumpkin.

Pour the chicken broth over the pumpkin and stir in the thyme, garam masala, salt, pepper and saffron. Bring to a boil over high heat, stirring occasionally. Stir in the rice and reduce the heat to medium-low or to the point where it maintains a gentle boil. Cover, leaving the lid slightly ajar, and cook for 30 minutes or until the pumpkin and the rice are tender, stirring now and then.

If you have a hand blender (also called an immersion blender), use the hand blender to blend the soup in the pot until smooth. Otherwise, cool the soup to lukewarm and blend it in batches. Fill the blender container half to three-quarters full and pulse until the soup is smooth.

Whisk together 1/4 cup of the blended soup with the yogurt. Stir half of the yogurt mixture back into the soup and reserve the remaining mixture for the garnish.

Serve the soup warm with a dollop of the yogurt mixture swirled in the center.

Serves 4 (1 ½ cup servings)

Chickens are Good for Your Health

2008-11-05T11:05:00.004-06:00

I knew it; chickens are good for you! Certainly their eggs are. A new study published in the International Journal of Obesity found that people who ate 2 eggs at breakfast lost 65 percent more weight, on average, than those who ate the same number of calories in a breakfast of bagels. Plus, egg-eaters had higher energy levels and didn’t experience an increase in “bad” cholesterol.

Free-Range Eggs from the Swingin’ Chicks

For more information, check out the following article from the National Health & Wellness Club newsletter for November 4, 2008 Eggs Help you Lose Weight:
http://recp.mkt32.net/servlet/MailView?m=2818560&r=MjA4Mzc3NTg5NgS2&j=MTAyMTc0Mjg4IAS2&mt=1

Now, if only someone would do a study confirming my theory that holding and petting a chicken in your lap decreases blood pressure, then the Backyard Chicken Revolution really would take off.

The Chickens are Hatching…. a Plot—not Eggs!

2008-10-30T11:44:00.005-05:00

I’ve been working a lot of hours recently and I think the chickens are busy scheming. They’ve been in their run more than usual because I’m not home. By the time I do get home it’s soon dark so they haven’t been doing much running in the backyard. Today I came home early to discover the chicks had been up to something. I think they’re trying to escape.

They’d been digging in their run all day and there were three big holes. A deep hole under the water bowl, another one halfway down the run and a third one near the coop. It looked like they were enacting The Great Escape or maybe Chicken Run. (I think Crazy Lulu would love the Steve McQueen role, she seems the motorcycle type!)

Chickens love digging in the dirt. They spend all day scratching for food, grubs and other goodies. They also lay on their sides and kick dirt onto themselves forming shallow holes in the process. The dirt actually keeps them clean. As the hens kick, the fine dirt settles on their feathers and filters through to their skin. They’ll usually roll around rubbing the dirt into their pores before shaking like a wet dog scattering the dirt and debris away. It’s their way of keeping parasites from attaching to their skin. When they’re done, they walk away looking as clean as if they’d bathed in water. (Aren’t you dog owners jealous?)

If chickens don’t have a place to dust-bathe they’ll create one. My chicks usually love the scrubby part of the garden behind the garage and I’ll often find them there when they seem to have disappeared. For those who have or want an immaculate backyard, it’s best to provide an area for the chicks to roll around in or they’ll create one themselves. I’ve heard they’ll even bathe in a flowerpot or large pan of sand but mine seem to prefer the dirt by the garage. When they’re denied access to it I guess they start digging tunnels.