In the bag…
- Herbs
- Cucumbers
- Squash
- Onions
- Beans
- Beets/Greens
- Potatoes or Celery
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?
Annita Manning
The curved beans with yellow pods streaked with violet are Mereville di Piemonte (Wonder of the Piedmont) . The green flat beans are Roma and the others are Blue lake. All of these are ‘snap beans’ (no shelling).
We are expecting the arrival of as many as 30 baby chicks by next week. These birds won’t become egg-layers until next Spring, but our hens from this Spring should begin laying in the next month or so.
Life is Short
by Kristin Wright
I purchased the Little Giant years ago, but found its instructions intimidating, with terms like hygrometer and external pip. The simple styrofoam box collected dust as I resigned myself to mail-order chicks, or the whims of a broody hen. Finally, I set out to tackle the science project children have practiced for generations. I monitored temperature and humidity. I candled. I turned the eggs three times each day. With the hatch of nine perfect ducklings, I was hooked. I hatched guinea keats, then chicks. Now, $187 and five hatches later, I’m watching the Hova-Bator, with electronic thermostat, turbo-fan and automatic egg turner. I am a 21st century mother hen.
Summer Squash Recipes
Concia Zucchini with Mint and Vinegar from Cucina Ebraica by Joyce Goldstein
This is one of our favorite summer squash recipes. It’s just really, really good.
- 4 to 6 small zucchini
- about 1.5 pounds salt
- 3 tablespoons chopped fresh mint or basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 large cloves garlic, minced
- 6 tablespoons olive oil
- 4 tablespoons red or white wine vinegar
Cut the zucchini into 1/4 inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4 inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry. In a small bowl, combine the mint or basil, parsley, and garlic.Warm the olive oil in a frying pan over medium-high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes. Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture, and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving.
Cream Cheese & Cucumber Salad
- Thinly sliced white bread
- cucumber, pared & thinly sliced
- cream cheese, softened
Spread each slice of bread with a thick layer of cream cheese. Pile sliced cucumber on one, and cover with the other slice of bread. Press gently, trim crusts and cut into triangles.
F.A.Q.s About Chickens & Eggs
1. How often does a chicken lay an egg?
A hen in her prime (1-2 years) can lay an egg about every 26 hours. Optimal laying conditions are from April-September, and when the weather is from about 50-75 degrees.
2. Is it necessary to have a rooster to get eggs?
Nope. The girls take care of that all by themselves, and life is a bit more relaxed for them without a rooster around. However, they do seem to enjoy having contact with a fella now and then. We do keep a few roosters around the farm for breeding, and because they’re so beautiful to keep as pets. We just can’t keep more than one mature rooster in the same pen at any time, as they will fight.
3. How long will fresh eggs keep?
We collect our eggs daily, scrub them each evening, and then refrigerate them. If kept refrigerated, they can last for several months, but we recommend you use them while they’re freshest. A fresh egg will sink in water. An older egg may float, as air permeates the shell over time. You’ll also note that the freshest eggs are very hard to peel when hard boiled.
4. How can you tell if a hen will lay a white egg or a brown egg?
White egg layers have white ear lobes. Brown egg layers have red ear lobes.