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My favorite breeds of chickens are Jersey Giant and Buff Orphington. I like big chickens and I can-not lie. But like many of you out there, we don’t just keep two breeds of chicken. We have a variety. A confetti of feather colors, patterns and plumage that is as different to each bird as is […]Read more »
If you ask 5 people for their method to hard boiled eggs, you will get 5 different methods. I am going to share with you my Mom’s tried and true way of making hard boiled eggs. It is the only way that I have ever known and it has yet to fail – farm fresh […]Read more »
My second baby hatched recently. There are so few things as exciting as when your chicks hatch. It’s a beautiful baby chick from a light Brahma daddy and a black Easter Egger mama. I know this because she is the only one that lays pink eggs. I have been using the Brinsea mini incubator just […]Read more »
A flock of quail is called a covey, a female is called a hen, and a male is called a roo or a cock Can’t get enough of your chickens, geese, guineas, and ducks? Or don’t have the space to keep any of those birds? Well, I invite you to consider the Coturnix quail. The […]Read more »
This has been an exciting spring for us. Along with all the usual miracles that spring brings, we’ve also added French Pearl Guineas and a pair of Geese to our farm. The one with the dark beak is a Toulouse and the other is a Pilgrim. I’ll be sharing our experiences here […]Read more »
Non-traditional? Yes – partly because I have not an ounce of Italian heritage, and therefore I wouldn’t even presume to know (or understand) all the tricks, pinches of that and dashes of this, that go into the Traditional Easter Bread. And partly because even though this recipe does come from my mother’s stash of recipe […]Read more »
Today I want to share an easy recipe for quiche, using many ingredients that you may already have. As the weather warms up so does egg production. This is a great way to use up those eggs. My favorite meat to use in quiche is bacon. You could also use chicken or lunch meat. […]Read more »
The hens are beginning to lay a few more eggs, but at the same time the shelves in my pantry and freezer are starting to look a little bare. It’s the time of year that I look through my mother’s recipe box for ideas. I know I’ll find something in her Depression/WWII era collection of […]Read more »
We’ve all read, or been told, that eggs (especially egg yolks) are to be avoided when it comes to health. Do you know why? Is this true? Here’s what I found: More than 25 years ago, when scientists were beginning to seriously research heart disease, they learned that high blood cholesterol was closely associated with the […]Read more »
by Jennifer Sartell of Iron Oak Farm Winter has settled in at Iron Oak Farm. Temperatures have been in the single digits for almost two weeks now and we have about 3 inches of snow. The chickens are protesting the cold temperatures and lack of sunshine with their usual, seasonal egg-strike. The eggs […]Read more »