Showing posts with label Chickens. Show all posts
Showing posts with label Chickens. Show all posts

Tuesday, June 14, 2016

Big Day In the Ever Expanding Hen House

Pretty lousy pictures of a pretty big day.
After eyeing each other through the wire divide for a couple of days our big girls have finally met the new little hens on the block face to face -- or beak to beak as the case may be.
The "big girls" are our traditional house favorite, Buff Orpingtons a lovely, calm, heavy breed developed in England. This particular pair spends most of the day thinking about how pretty they are, and they are not wrong.
The new girls will be some stiff competition in the egg laying department. There are four Cuckoo Marans, silver speckled black birds that lay dark brown speckled eggs (or at least our last Maran did but others describe them as plain brown eggs). They are tribute to our dear, departed Connie, our first Maran and all in all a wonderful, sweet, gentle girl. Close relatives, our four new Copper Marans will, hopefully as they are supposed to, lay dark brown "chocolate" eggs. The darkest eggs of any breed. Two of the new batch are a recently introduced English breed, Cream Legbars. Not particularly pretty and a little slighter than the rest of the flock with silly little feathery mohawks these girls will lay robin's egg blue eggs. I could not resist that idea despite the rare breed price tag that went along with these two.  Lastly rounding out the new group are two more creamy yellow Buff Orpingtons. James and I figure there should always be Orpingtons in the yard.
There was a little squawking and a couple of well placed pecks but otherwise everyone seemed more interested in a big dish of crumble than in each other.

Wednesday, August 28, 2013

Three Yellow Hens

Our Buff Orpingtons hard at work -- scratching the dirt, eating bugs, patrolling the garden. James calls them Lindsay Lowhen, Jessica Simpshen, and Brittany -- our own trio of egg laying trouble makers.

Saturday, July 6, 2013

Our Girl Connie

Connie is our senior chicken. Though at six years old she has long retired from egg laying, Connie quite skillfully plays mother hen to our silly blonde youngsters scratching the ground and wandering with the flock. Here she is taking a break and checking out the house.

Friday, March 1, 2013

Ladies In The Yard

Two of our girls taking a minute to enjoy the afternoon together. Connie, on the left, is a Cuckoo Maran. She's "retired" now but when she laid her eggs were a lovely dark brown. Among chicken and egg enthusiasts contests for the darkest and most beautiful Maran egg (they can be a dark chocolate brown) are a highlight of fairs and bird shows. On the right is one of our Buff Orpingtons, a heavy breed known for  their calm and friendly personalities. They are so alike it's hard to name each one. James calls them "the Honeydrops."

Thursday, March 29, 2012

Sunday, September 6, 2009

Egg "Farmer's" Dilemna

Every now and then, since our girls work so hard to bring us tasty breakfast treats (and because in spite of supplying the neighbors they tend to pile up n the fridge) I like to find a way to have eggs take center stage on the dinner table, instead of keeping company with Neuske's smoked bacon for his highness' Sunday breakfast. While looking off at the cartons and picking through the vegetable drawers I remembered a Nancy Silverton recipe I saw for cauliflower frittata. Supposedly a treat the great pastry chef and bakery entrepreneur made for her appetizer tables. Nancy's (I'll call her Nancy as if all of use hen raising egg cooks are on a first name basis) recipe called for sautéing cauliflower in olive oil and butter, tossing in some onions and more butter, adding a bit or garlic and swirling in one last tablespoon of butter. Then eggs beaten with a bit of sea salt are poured into the sauté pan and allowed to just set and the whole pan is sprinkled with a mix of bread crumbs and thyme before being popped in a pre-heated 400º oven until golden. Yes it's a lot of butter (yum) but still I wanted cheese. I grated some fontina cheese and added it to the pan with the eggs instead of sprinkling with parmesan as NS suggests. And instead of Nancy's topping of aged balsamic vinegar (only because I forgot) we had radicchio and frisée salad with balsamic vinaigrette. This 15 minute dinner was such a hit it became "What James Had For Lunch." Thanks Girls!