Hen Pecked! A Cautionary Tale


Chickens like to explore their world with their beaks. Their minds work somewhat along these lines…What’s that green thing? Peck. What’s that creepy crawly thing? Peck. What’s that shiny thing? Peck….you get the idea.

As you can imagine, I am used to getting pecked by my girls. They especially love the color red, so if I ever have colored nail polish on my toes, those are fair game. They also love anything that resembles a worm. There have been very comical episodes of them pulling on my shoe laces, or clothing ties. I posted them grabbing my knitting a month or so ago when they were still indoors.

Anyway, with all this pecking, I am very careful with my face. The girls don’t mean to be vicious (except for my dear Lulu), they just explore by pecking. Yesterday when I let the little ones out of the dog crate, Midnight jumped up onto my shoulder as she usually does. She’s a very sweet chicken, who likes to sit on my arm or shoulder. She kept craning her neck around to peer at my face. It made me nervous and I kept turning my face away from her. Unfortunately, while I wasn’t paying attention, she pecked me. On my eyeball. I didn’t blink in time.

The last two days have been filled with going to the eye doctor, getting antibiotic eye cream ($100/bottle!!), missing a freelance gig, and going back to the doctor. I figure that peck has cost me just shy of $700.

I had chicken for dinner last night. Just not one of mine.

Still hanging in there

I thought it might be the heat, but after having a fever last night, I guess I actually am sick. I’ve been so run down lately that I have contemplated going back to sleep right after my first cup of coffee.

Although I haven’t been posting I have actually been doing things.

Mushroom Hunting (and eating)
Although we’ve recently gotten rain, it has been so stinking hot that there weren’t many of the expected mushrooms in the woods last weekend. This plant is called Indian Pipes and isn’t a mushroom. It is a plant that lost its chloroform through some weird evolutionary decision. It needs other plants (and that’s generally a mushroom called a russula) to bring it the nutrition it needs. There were no russulas to be found nearby. I did find some bright orange boletes that sautéed up nicely.

Knitting

I made this blue shawl for Lindsay. She’s going to be a flower girl this month and the bridesmaids colors are royal blue. You can find the pattern here.

We have friends who are expecting a baby girl in September. I made this sweet little cardigan for her. You can find the pattern here.

The Dirty Life


Do you ever read a book so good that you can’t put it down? But then when you get to towards the end, you want to prolong it and make it last? And when you are finished, you feel a little lost because you don’t have another book lined up that is as good as the one you just read? The Dirty Life is one of those great books. The author Kristin Kimball writes about her experience of leaving her life in New York City to start a farm. She doesn’t leave out the hard work involved, which I think makes it more realistic and compelling.

I don’t want to say more about it. Just give it a hearty recommendation.

And now I need a recommendation for a good book to fill the void.

Ground Cherries

Our ground cherries are ripening now. I was taken with this unusual fruit a few years ago when visiting a garden in Berkeley, CA. The little papery balloons turn a creamy yellow and fall to the ground when they are ripe. Inside is a small round fruit that’s smaller than a regular cherry. Actually, other than the roundness of the fruit, it’s really nothing like a cherry.

If you’ve never had one, try and track them down. A bowl of them for guests to peel and eat is quite special.

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Brooklyn Free Range Chickens


With the weather turning hot and the chicks getting most of their feathers, we decided to move them outside. I also made that decision because when we got back from our trip my desk was completely covered with thick layer of dust. It was quite incredible how much dust the 4 girls generated in one week. It looked as though we were in the middle of a big renovation project and the sawdust had settled all over our office.

I have read articles about free range chickens being raised indoors for the first several weeks (months?) of their lives. The farmers are allowed to do this because they claim it reduces the likelihood of disease or illness in the young hens. Once they open the doors to the outside the hens are so used to their confinement that they are terrified of going outside. Just as an aside, the terminology of being a free range hen states that they have “access to the outside”. This could be a paved yard. You can see a more lengthy post about this here.

Anyhow, when we opened the door to their cage, the girls looked very skeptical. It took some cajoling for them to venture outside. I might have even picked a few of them up and physically moved them. But after a while, they started to explore the yard and scratch and peck and munch to their hearts content.

Although they have grown exponentially, they are still too small to integrate with the big girls. There’s an initial smackdown when you introduce hens into an existing flock. These babies need to get a little bigger to give them a fighting chance. We have the door between our two runs closed off with the babes on one side and the big monsters on the other.

Elderberry Syrup

Elderflower syrup is one of those magical liquids that is a perfect mix of sweet and floral. It is the G-rated version of St. Germain. You mix a tablespoon or two with seltzer and you have a refreshing summer drink. Syrups aren’t as common here as they are in Europe, and therefore are generally pretty expensive. The one I have was brought to me by friends visiting from Austria.

With all the beautiful, creamy white blossoms popping last weekend, I decided to try making my own syrup. I did a quick search and found this recipe. It calls for citric acid, which I didn’t have on hand. I substituted a packet of EmergenC and hoped that it wouldn’t give it a strange flavor (which it didn’t).

You have to brace yourself for the insane amount of sugar used in the recipe. Also, I suggest having everything on hand, because elderflower blossoms are very delicate and start to wilt very quickly.

Recipe adapted from Hunter Angler Gardner Cook:

3 quarts water
entire bag of sugar
juice of 6 lemons
zest of 6 lemons
2 packets of EmergenC or 6 T citric acid (to prevent spoilage)
75-100 elderflower flower heads (I just filled the jars to the top) with the stems trimmed

Fill a bowl with the flowers, lemon juice and lemon zest. Heat the water and sugar on the stove until the sugar dissolves. Add the citric acid. Pour liquid into the bowl and stir.

Cover the bowl with a cloth and let sit for a few days. Strain the liquid through cheesecloth into clean jars.

Since our trip was ending, I didn’t have the time to let everything sit in a bowl. I put the flowers and lemon juice and zest into jars and poured the sugar syrup into them. I saved some extra syrup, which I used to top off the jars once I strained out the flower heads.

The flavor is nice and lemony, but I still prefer my expensive Austrian syrup. I have to figure out how to get more of the floral perfume to infuse into the syrup. I’m not too disappointed because I know that we will happily use up our homemade elderflower syrup.

Elderflower Liqueur


We just came back from our annual July 4th visit with friends up in Rhode Island. Every year at this time their elderflowers are blooming all along the roadsides. A couple of years ago I made french toast, where I dredged the batter-soaked bread in the blossoms. That was really good. This year we made various items including fritters, liqueur and syrup. I’ll post about each until you won’t want to see another elderflower!

Okay, so for the liqueur, it is ridiculously simple. All you need is about 20 flower heads, a quart jar and a bottle of vodka to begin.

• Carefully inspect the flowers for critters. My daughter was particularly good at spotting tiny inchworms and ants.
• Trim the extra stem off of the flower heads and drop the blossoms into the clean jar.
•Fill with vodka and store in a dark place for 1 month.
•After a month, strain out the flowers and mix in about 1/3 cup of sugar until dissolved.

My batch has only sat for 4-5 days, so while I wait, I’ll have to satisfy myself with St. Germain. Neil makes a great version of a cosmo using St. Germain instead of Triple Sec.
Another refreshing summer drink is 2 parts sparkling wine (proseco, champagne, cava, whatever) mixed with 2 parts seltzer and 1 1/2 parts elderflower liqueur.