Hodge Podge of Things

It has been about a month since we got the girls.  They are doing well in their coop.  During the week I rarely get to see the girls.  They are typically in their coop when I leave work, and already in their coop for the night when I get home.  We have been getting a consistent egg a day.  Pretty sure one or both of the Golden Comets are our layers.  When we first got the hens I thought one of the Black Australorps would have been the mother hen, top of the pecking order.   I have a feeling that Snap the Golden Comet will be the Top Hen.  The other night I watched all the hens go into the coop save Salt (or Pepper).  Snap came back out to find her.  After a bit Snap came down and chased Salt around until she came in for the night.  Snap went in, came back out one more time to check on things, then went to bed for good.  After discovering my brussel sprouts were infested with bugs, I chopped it down.  I then hung it up in the coop.  The girls loved it.  They pecked at it and it twirled around and around.  Nearly every time I looked outside that weekend they were crowded around pecking.  Without further wait, here are some shots of the girls.

Here is a shot of the coop. You can see the brussel sprout stalk hanging in there.

Here is a shot of all the girls!

Oh Snap! Here is Snap the Mother Hen!

When my friends Greg and Rina came to visit we did a side by side comparison of a white eggs from Kroger and our Mini-Farm Fresh eggs.  Big difference.  The whites had a little more flavor, and the yolks were richer and brighter. Though we aren’t getting a huge amount of eggs (yet), it is still fun to find new ways to use our eggs.  For dinner tonight I made Poached Eggs in Tomato Sauce with Chickpeas and Feta (Not a creative name, I know, but I got it out of a Bon Appetit magazine).  It was delicious!  Here is how it turned out.


Here is my version of the recipe:

  • A few tablespoons olive oil
  • 1 small onion, finely chopped
  • 4 cloves of garlic, coarsely chopped
  • 1 jalapeno pepper, finely chopped
  • 1/2 a 15oz can of chickpeas, drained
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 1 14.5oz can crushed tomatoes
  • pepper(to taste)
  • 1 cup crumbled feta
  • 4 large eggs
  • bread (for dipping, we used french bread, original recipe recommended warm pita bread)
  1. Heat oven to 425 degrees.
  2. Heat oil in an oven safe skillet (I use cast iron) over medium high.  Add onions, garlic, and jalapeno.  Cook until onion is soft, about 8 minutes
  3. Add chickpeas, cumin, and paprika.  Cook for 2 minutes longer
  4. Add crushed tomatoes.  Bring to a boil, reduce heat to medium low and simmer, stirring occationally.  Simmer for about 15 minutes or until sauce begins to thicken.  Season with pepper ( I didn’t add salt because the feta adds some saltiness to the dish)
  5. Turn off heat, sprinkle feta over sauce.
  6. Crack the eggs over the sauce one at a time, spacing evenly apart.
  7. Transfer skillet to oven, cook until whites are set but yolks are still runny (recipe says 5-8 minutes.  Mine took longer, but I over did the,  Still yummy with non runny yolks)

In addition to all this Daisy and Luigi are truly friends now.  Luigi comes to Daisy for snuggles.  It is adorable, and you don’t have to take my word for it, I have pictures.  Also Daisy got a new Dolphins Jersey, its awesome!


A tiring game

Well, thanks for reading.  Stay tuned for more updates on out Mini-Farm!

-Chef Daniel


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