Our First Chicken Coop on Wheels

DSC_0016A few weeks ago, I mentioned that Roy had started building our latest chicken coop in the snow (photo below). This was obviously not ideal, and fortunately, we were able to get our chicken delivery (200 16-week-old pullets) postponed to the second week in April. Nevertheless, with so much to do around here (and seemingly so few nice days), Roy went to work last weekend and built the thing in about a day and half.

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We are excited because this is our first coop on wheels. Roy has now built 8 coops for us. The original one, built for our little flock of 8 ladies, was my favorite, because you could reach into the nest boxes to collect eggs from outside. (That design is in Fresh From the Farm, if you are considering getting a small flock of hens.) The next coop, for our first “big” group of 50 layers, was (is) pretty cool, too, because it has a divider with a storage area on one side. But when you start to build housing for 500 or more chickens, the coops have to get bigger and more efficient at the same time, so Roy’s coops have evolved. (Don’t worry, the 500 don’t all live in one coop!)

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This coop is what Roy calls his “super coop” design. It’s the biggest of our larger coops and the second one of this size he’s built. It houses 100 to 125 hens comfortably, with roost bars, nesting boxes, and hanging feeder–plus plenty of room for humans to navigate when collecting eggs.

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The chicken door on the front (photo above) has a door that easily slides up and open and is held in place by pegs. While the chicken door allows the chickens to go out to a protected, fenced grazing area, the human door on the back (photo below) opens outside of the fencing to allow us to easily get in and out to collect eggs or clean the coop without entering the chicken yard. (You can also shoo any birds in the coop out to the yard and shut the chicken door while you’re inside cleaning.)

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All of our older coops are stationery, raised up on blocks, so our chicken yards are created with permanent fence posts and deer fencing. Every summer, we open and close parts of the fencing to get the chickens on to fresh grass, but it’s awkward, as we can never entirely close the main chicken yard off or the chickens wouldn’t be able to access their coops.

But Roy lucked into snagging an old trailer frame not long ago and decided to build the latest coop on it, so that we can try moving this coop around every so often to different areas of the eight acres we have in the back now. That way the chickens will have fresh grass much more often, and we can use them to clear some planting areas! We’ll be investing in portable electric poultry fencing to create protected grazing areas .

After staining the coop and putting the hardware on, Roy took the coop for a test-spin with the truck, moving it part of the way (successfully-yay!) towards the back field.

9I was photographing the whole thing from behind, obviously!

DSC_0012Pretty cool. So far, so good!

When the new chickens arrive, we’ll keep them in the coop for a week or so to get familiar with their new home. Then they’ll head outside to enjoy their first fresh grass, weeds, bugs, and other delicacies. All good stuff for making delicious eggs. Bon apetit!

The Cows of Martha’s Vineyard, or What We Do For Fun Around Here

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This is a bull. His name is Ziggy. Handsome, huh?

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He lives at the Farm Institute in Katama. His job is to make more cows. Good life.

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This is a young calf. Don’t know his name, so we’ll call him Junior. Junior lives at Morning Glory Farm. I’m sure it may seem strange to you, but one of our favorite family activities is cruising around the Island looking for cute (or handsome animals), especially in early Spring. So for Libby’s last day of spring break, we hopped in the car and went cow cruising. We were on our way to Katama when we passed the Morning Glory Farm cows out and about. We stopped to meet this calf, who Libby immediately took a liking too.

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They had a chat.

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And a pat.

DSC_0023 While Libby was talking to Junior, I went over to say hi to Donald Sutherland. He was completely unimpressed by my curiosity. Yeah.

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 LIsten, I’m busy, he finally said to me. Can’t you see that?

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So we drove on to the Farm Institute, met Ziggy, and then checked out the sheep, hoping for lamb sitings.

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Bingo.

DSC_0135Blackie.

DSC_0064Bunny, nice to meet you.

DSC_0096Oh, now we’re talking. Little bitty guy.

DSC_0071Even littler! A baby goat. Hey Kid! Had a hard time dragging Libby away from him.

DSC_0110Though once she met this fellow, all was well.

DSC_0101In fact, as I followed my two animal lovers out of the barn, I heard some talk about getting a goat or two, maybe just a couple female pygmy goats…in the fall maybe. Dad promised daughter. I heard it. It’s a done deal. Oh my.

DSC_0144Bye Ziggy. You’re cute, but I guess we’re goat people.

 

Here We Go Again–Green Island Farm Turns Five

DSC_0014All of a sudden, just like that, there’s work to do. Lots of it. Winter has hung around so diligently (two more inches of snow last night), that spring now comes with a decided urgency.

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Hard to believe we are starting our fifth season on the farm. It feels almost comfortable now—this routine, this life. But still, I find the promise of the very long hours and long days ahead a little daunting.

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It isn’t pretty out there, but there’s been just enough melting, just enough warming, to let us get into the hoop house and the storage sheds and start cleaning and repairing—and seeding.

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Roy patched up the hoop house on Sunday, repairing tears and replacing and removing lumber here and there.

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Amazing that the hoop house came through the winter without major damage.

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I cleaned and organized all the clutter, dumping over buckets of odd tools to sift through the detritus of fabric staples and worn gloves, balls of string and clothespins, and yes, plastic snakes.

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I cleaned out one of the storage sheds, too, effectively meaning I just moved things from one place to the other…

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…Things lIke fluffy clouds of fabric row cover, which I finally shoved under the potting bench in the hoop house, where they can live scrunched up until needed.

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The Aracaunas stood outside the shed while I was working, shaking their heads.

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Only a few heads of lettuce survived the winter in the hoop house.

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So we went ahead and started clearing out the beds, bringing in some compost, and getting them ready for kale and arugula seeding.

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This is the easy stuff, this little hoop house, that little storage shed. But you have to start somewhere.

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A Winter Farmers’ Market Book Signing, plus Family Time

photo-398Saturday morning early-early, we (Roy, Farmer, and I) saddled up the little red Honda and boarded the ferry (aka the icebreaker) and whooshed our way over to Woods Hole. We picked up Libby in Falmouth and drove up to Wayland, Massachusetts, just west of Boston, where I was scheduled to do a book signing event at a winter farmers’ market held inside Russell’s Garden Center.

I had tried to get to the Wayland Winter Farmers Market in January, but that time we had boarded the boat, only to get backed off due to high winds. No way was I going to miss it this time.

Now, I only wish I could go back to the market next Saturday (which will be the last market for the season) as it was truly wonderful. I was so busy at the signing table (a very good thing, of course) that I didn’t get to poke around as much as Roy and Libby did.

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Ann StarbardHeld inside a big greenhouse (my table backed up to an orchid display), the market was packed with farmers and vendors from all around New England. In fact, this Saturday was New England Cheese Day at the market, and next to me was Ann Starbard from Crystal Brook Farm (right) with her award-winning fresh goat cheeses. I could have spent a good bit of time sampling!

I brought along my own samples—three loaves of Spiced Butternut and Cranberry Quick Bread (top photo), a recipe from Fresh From the Farm. We cut the loaves into small pieces, but nevertheless they disappeared! Along with almost all of the books we brought with us.

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The best part was meeting quite a few readers of my cookbooks—and friends of friends—who made a dedicated effort to come to the market.  (Sisters Gail Lilligreen, right, and Linda Ohsberg, left, in the photo above, drove up from Rhode Island.) Such nice people.

The nicest of all was market manager Peg Mallett, who is not only super-organized and friendly, but saved me with three bottles of water and a cool spot to sit for a minute when I unexpectedly felt very light-headed and momentarily thought I had come all that way only to fall ill…’Jeesh, Susie,’ was all I could think.

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While I regained my equilibrium, Roy and Libby manned the table, holding would-be book buyers hostage with farm stories until I returned. After that, Roy and Libby had a well-earned (and delicious) lunch of thin-crusted pizza from the Vesta mobile wood-fired oven at the entrance to the greenhouse. And then they gave Farmer a tour of the (outdoor) grounds.

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We were all so tired at the end that we drove straight back to Woods Hole (one quick stop at Lowe’s) and got on an early ferry. There’s just only so much you can do in one off-Island excursion.

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DSC_0001Now, as if Libby doesn’t get inundated enough with everything food-and-cooking (like trips to farmers markets on her school vacation!), we decided to do some cooking lessons together this week. First assignment: Making and baking Tollhouse chocolate chip cookies, solo. (Well, solo, with a few tips from teacher.)

Happy to say she got an A+ on this assignment. (Yes, that is Barney on the kitchen counter in the background of the photo at right.)

The cookies were a surprise for Dad, who is truly swamped with work, both on-farm and off. On Sunday he was starting to build a chicken coop in the yard on a trailer—until we got the call that our 200 new birds won’t be coming this week, after all, but three weeks from now.

What a relief.

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The snow is beginning to melt, and it is predictably swampy out there now. But at least we can think about getting the spring work rolling. Oh goody.

 

Photo credits: Cheeses, courtesy ask.dr.cheese.com; photos of all people at market, Peg Mallett; photo of wood-fired oven, courtesy Vesta Mobile Wood-Fired Pizza; all others, Susie

Pea Shoots, Blue Skies & Crispy Potatoes

DSC_0105Just to add some levity to this already hilarious February (More snow tomorrow! Then rain! Then ice! Then a deep freeze again! Hurrah!), I am currently developing recipes for asparagus and crookneck summer squash. Yes, ‘tis the season for out-of-season recipe development. On the bright side, at least it isn’t fresh basil or beefsteak tomatoes.

I have total sympathy for magazine editors, having nearly pulled all of my hair out trying to get the magazine I edited to produce its stories a year in advance so that recipes could be developed in season. Sometimes, it just isn’t possible. So when I am asked to work on recipes out of season, I oblige.

When duty calls, I saddle up my cheery red Honda and head out for the round-the-Island grocery-store crawl, hoping by hitting every store we have out here, I’ll manage to scare up what I need. Booking a ferry passage to drive to a Whole Foods or some other bigger grocery store is not in the budget.

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Yesterday, Farmer and I were pretty happy to get out of the house and go for a drive. Farmer loves a car ride, because usually it involves a trip to either the bank, the dump, or the gas station, all of which hand out biscuits to doggies. None of that yesterday, but plenty of opportunities to sniff the sea air as we made a point to take the route past both State Beach and Vineyard Haven harbor to see the frozen sea water. The sky was a joyous deep blue, and a reminder that summer will come eventually.

I found just about everything I needed, plus I stumbled upon something beautiful—something truly fresh, grown right here on the Island, in the month of February, no less! Fresh pea shoots.

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HoM_Poster_Pea-Shoots_February_2015_WEB-291x450When I saw them, I remembered that Island Grown Schools, which highlights a different vegetable or crop every month in its “harvest of the month” series, had chosen pea shoots for February. The “harvest of the month” series is a great way to introduce kids to different fresh foods and to bring attention to how they are grown and the best ways to cook them.

DSC_0022This month, the spotlight was on farmer Lloyd Hart, who has created a successful micro-green business on the Island called Martha’s Vineyard Organics. In addition to pea shoots, he grows all kinds of micro-greens (from arugula and kale to sunflower and spicy mixes) year-round in his greenhouse.

I snapped up the pea shoots, thinking it would be fun to develop a recipe with them in honor of  “harvest of the month”—even though tomorrow is March 1, and we’ll be on to a new crop! When Farmer and I got home, I eagerly tasted the shoots, and they were delicious, with that familiar nutty, sweet flavor of the peas I’m hoping to get planted myself in less than a month (yikes).

I didn’t have to think long about how I wanted to use the shoots. Thinking lofty and lovely, I envisioned a pile of them on top of something crispy, yet sturdy—something that would act as a kind of edible platform for the shoots and that would also offer textural contrast. My Crispy Smashed Potatoes (always a hit) jumped to mind and I thought of avocado as a bridge between the potato and pea flavors. My avocadoes turned out to be under-ripe, though, so I used a little guacamole instead—and added a dollop of my simple limey dipping sauce.

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Farmer sighed audibly with approval when he began to smell the potatoes roasting.

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Once we had all our components together, we plated up our lunch, and an extra platter for Roy to have when he got home.

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I decided to finish the whole thing off with a sprinkling of my favorite Martha’s Vineyard Sea Salt—another uber-local product from my hard-working friends Heidi Feldman and Curtis Friedman.

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Being on a frozen island in the winter does have its limitations. But it never ceases to amaze me how hard everyone works to make the most of it all, and to keep the good stuff coming year ‘round out here. It almost makes February bearable. Almost.

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More White on the Way? Think Pink!

DSC_2054Karma paid me a visit this week with a head cold. We very rarely get sick around here, and I am fond of bragging about this, citing all the studies that show children who grow up on farms are healthier…because they are exposed to more germs! But apparently I have made this point one too many times, because this week I got sick.

Also (you’d think I’d learn), I’ve been going around saying that we’re lucky we haven’t had quite as much snow as our friends a little to the north of us. So of course, the next blizzard, sporting hurricane-strength winds and a foot of snow, is heading right for us this weekend.

Lastly, it has been kind of a sad week, national-news-wise.

And now it is Friday the 13th. Therefore, I’m not taking any chances and am going to stick with something cheery for the blog this week.

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My favorite color is pink. I like to wear pink, eat pink, grow pink. Someday I would like to walk in the (pink) Avon Walk to End Breast Cancer, in Boston, maybe with my friend Eliza (she doesn’t know this yet).

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It just so happens that I got some pink cookies in the mail from a friend today, a thank you for sending her a book. They cheered me up.

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So did the raving pink color of the beets I pickled, during the hours between the pounding sinus headaches. (Did I say I wasn’t going to complain?)

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All that pink got me thinking about looking through those rose-colored glasses and pulling up a few of my favorite pink things.

DSC_7829_01 Like pink ice cream.

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And pink zinnias.

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I like pink zinnias. A lot.

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The America rose Roy gave me for my 50th is a swell coral pink.

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Pink onions are swell, too.

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So are pink beans.

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This cherry tree across the street from us will be blooming in only a few months—YES!

mag 1 As will the magnolias.

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I’ve been dreaming of pink coneflower (aka Echinacea, which perhaps I should have been taking to avoid this cold.)

DSC_0078 I’ve been pickling radishes, too.

IMG_5992_1 But seriously, nothing’s pinker than chard stems.

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And of course, my favorite potatoes are pink. Sometimes, so is my favorite little girl, who, um, isn’t quite so little any more…

photo-382Okay, if that all doesn’t cheer you up, I will try harder next week.

In the meantime, stay warm–and wear a pink hat, like I do! (I’m so attached to my hat that I wear it inside, too. Forget I told you that.)

I hope you have a warm and cozy Valentine’s Day.

 

 

 

 

 

 

In the Winter Kitchen: Grains, Greens, Citrus & Sunlight

cit 4My pal Barney and I have been in the Laboratory all morning, mad-sciencing up creations to satisfy my winter cravings. For some reason, I am fixated on dark green vegetables, grains of all kinds, and citrus in every color. Plus, crunchy stuff. (My new love is roasted chickpeas). And then, I am putting them altogether for lunches and dinner. (My other new fixation is cooking grains ahead.)

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So first Barney and I had a nice cup of coffee.

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Then we snacked on the roasted chickpeas I made yesterday. Honestly, these are better fresh out of the oven, but they do keep okay for a day or two.

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Here’s how you make them: Rinse, drain, and thoroughly dry a can of chickpeas. Toss with enough of a neutral oil  (I like grapeseed) to coat well and season with about ½ teaspoon kosher salt. Spread on a parchment-lined baking sheet and roast at 400°F until browned and shrunken, 30 to 35 minutes.

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Then Barney and I par-boiled some broccoli raab. If you’re not familiar with raab (aka rapini) it’s actually a turnip relative and has a distinct bitterness which is highly satisfying, especially when paired with lemon or anything spicy. (Goat cheese is another good companion for raab, as are garlic and ginger.)

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You all know how much I love to roast most vegetables, and that I’m not much for boiling them, but broccoli raab is an exception. I almost always cook it in boiling salted water for about 4 minutes—even before finishing it in a sauté pan with garlic, as I did today. I also cut the thickest parts of the stems off and then split the stems down the middle so that the pieces are all about the same thickness.

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Meanwhile, on the back of the stove, a big pot of boiling water was going. I plunked a cup of black rice in it, stirred, lowered the heat just a tad (still boiling) and let the rice cook in the boiling water until tender. (About 28 minutes for me today.) Then I drained it and spread the rice on a sheet pan to cool.

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I refilled the pot, brought it to a boil, and cooked a cup of farro the same way. I overcooked the farro today because I forgot to look back at one of my own recipes and thought I remembered the cooking time was about 40 minutes. In reality, it’s only 30. (There is also such a thing as par-cooked farro that cooks in 10 minutes.)

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That mistake aside, this boiling water method (as opposed to the pilaf method with a measured amount of water) is really a great way to cook grains in big amounts that you want to store and eat throughout the week. You don’t have the frustration of finding all your liquid simmered out and your grain undercooked; simply use a spoon to fish out a few grains every so often to see if they’re done. They should still be just a tiny bit toothy when you bite into them, and with some grains, just beginning to split open a bit.

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You can store them (after thoroughly cooling them) in plastic containers in the fridge. (You can also freeze cooked grains.) One note on salt: I don’t salt the water at first but tend to add some halfway through cooking. That said, the grains will still need to be generously seasoned when prepared for eating.

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Next Barney and I pulled out all the various citrus fruits I’ve been stockpiling—a Meyer lemon, a blood orange, a Minneola orange, a clementine, a navel orange, a regular lemon, and a lime. Mostly I just wanted to cut them open, take pictures of them, and then eat some…but I also wanted to dress my grains with some juice and zest.

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I am a citrus zest freak and put it in everything.

Lastly, I put everything together to make lunch (which wound up being dinner, too, though I did make pork chops for Roy, since he does not appreciate the meatless meal the way I do!). I put a cup of cooked black rice and a cup of cooked farro into a microwavable bowl and reheated them for a minute and a half. (Remember this, as it is easy to do on a weeknight if you’ve got grains already made and stashed in the fridge.)

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I juiced ½ of the blood orange and ½ of the Meyer lemon and added about a tablespoon of each to my grains. I seasoned with plenty of salt, too. In a little skillet, I heated up a bit of oil and a tiny bit of butter and softened ½ teaspoon or so of minced garlic in it. I tossed most of the softened garlic in with the grains and added 4 ounces of the broccoli raab to the skillet, tossing to warm it through in the garlic-scented oil. I stirred up the grains, tasted, and piled in a serving dish, arranging the raab and a smattering of roasted chickpeas alongside. I squeezed the other Meyer lemon half over the raab, and at the last minute, decided to cut the blood orange segments out of the unused half and toss them in, too. Often I used dried fruit and toasted nuts with grains, but it was a nice switch to have the crunchy chickpeas and the fresh citrus segments.

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There are lots of ways to turn grains into filling meals (think beans, roasted veggies, sautéed mushrooms), so I encourage you to do your own mad-scientist experimenting. Just be sure to season with plenty of bright ingredients (vinegars, fresh herbs, Asian condiments, as well as citrus).

But don’t be surprised when your trusty assistant loses interest in the experiment—especially if there are birds outside the window to keep an eye on.

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So What’s It Really Like To Be a Chicken Farmer in a Blizzard (Or Any Day)?

DSC_0020The answer to that question—“So what’s it really like to be a chicken farmer in a blizzard?”—is, “Not as bad as being a chicken farmer the day after a blizzard.”

At first, I thought to answer the question this way: “Not as bad as being a cow farmer,” because cows have to be milked twice a day, no matter what, whereas chickens can be supplied with food and water, locked in their coops, and left for the duration of the storm (sort of). But then I realized that the cow barn is usually closer to the house than a whole bunch of chicken coops (seven coops, housing now only about 450 birds but will be 700 come March).

Unlike backyard chicken coops that tend to be located close to the house, our coops are way out in our back field because each one is integrated with a large fenced portion of the field so that all the chickens can have lots of room to roam around. (Photo below taken Monday, pre-storm.)

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Every morning, Roy goes down and unlocks the small door on the front of each coop, allowing the chickens to go out. He then refills all of their feeders with heavy bags of grain he carries to the feeders from a central feed storage shed he built near the coops. Then he refills the large vessels of water out in the yard. This time of year, though, the hoses and the water vessels are mostly frozen, so we use axes and hammers to break holes in the ice for the chickens to access the water. (In bad storms, we’ve experimented with bringing water buckets inside the coop, but the hens tend to either knock them over or mess them up pretty quickly. So you can see that getting water to the chickens—who, like all livestock, must have regular water—is probably winter’s biggest challenge.)

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During the morning and early afternoon, the hens (in normal weather) go in and out of the coop at their leisure to lay their eggs in nest boxes inside the coops. When evening comes, most of them also naturally gravitate back into the coop and get up on their roost bars. When Roy goes down to close and lock the doors (thus protecting the chickens from raccoons, feral cats, and other critters that might get in during the night), most of the chickens are inside, though during warmer weather and longer dusks it can take some encouraging. Inevitably, a few will jump into some of the trees in their yards and sleep there overnight.

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People ask if the hens are warm inside the coop this time of year. Generally, yes. Their body heat, combined with the layer of poop and shavings that we leave on the coop floors during the winter to help insulate the coop (we layer on fresh shavings), raises the temperature. They tend to cluster together on their roosting bars, too. (Outside during a normal cold winter day, you’ll see hens happily hanging out in the yard because they have the ability to puff up their feathers, which traps air pockets and keeps them warmer.) However, since coops have to be ventilated, there are plenty of places where wind and stray snow can blow through in a blizzard. Wind will make the coops colder.

But obviously, your first decision in a blizzard is to forgo letting the chickens out of their coops in the morning. Keeping them inside roosting together is the only way to go.

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The other daily task, of course, is egg collecting. Roy and I go down with buckets between 2:30 and 3 (when we’re sure they’re all finished laying) and collect the eggs out of the nest boxes. We enter the coops from a back door—a people door; the hens use the front door. You have to be sure to pull or hook the door shut once inside so that hens don’t push it open and go out the back. All of the big coops with outside latches have a wire you can pull from the inside to release the latch—without that, you’d risk the possibility of locking yourself inside the coop. (Which I did once in fact, do, in a smaller coop. But that’s another story.)

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The hens tend to gather around your feet, peck at your pants and shoes and make a lot of clucking noises. It’s certainly not the worst task (cleaning the coops ranks at the top of that list by a mile), as long as you’ve got on your “chicken clothes” –thick boots, crummy jeans, thin work gloves, and a jacket you don’t care about since it’s going to get poop on it. (All of these clothes live on the mudroom floor.) And once you get the hang of it, it doesn’t take too long. But the buckets are heavy.

Carrying the buckets through thigh-high snowdrifts is a good deal more cumbersome.

And that has been the worst part of the blizzard. That, and an interminable amount of shoveling (interminable, as in not done yet) to get a path to the coops and to remove drifts. I, in fact, haven’t been all the way down to the coops since Monday. I’ve been halfway down, but Roy (and our nextdoor neighbor who’s been watching) tells me some of the drifts down there are six feet high. So you can imagine what it has been like getting the feed around, breaking the ice, and collecting the eggs for the last two days.

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We lost one chicken (frozen, but it’s hard to tell if that was the cause of death—chickens sometimes just keel over), which all things considered, is not bad. And we lost probably about $100 in eggs because we were not able to collect eggs Tuesday afternoon during the worst of the storm, and by Wednesday morning, many were frozen and the hens in one coop had managed to knock over one row of nest boxes. We collected again yesterday afternoon.

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We’ve now washed and packaged all the eggs from the last two days, and shoveled a path to the farm stand, which was completely snow-covered. Eggs are in the farm stand fridge, and we’re open for business.

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It’s hard to say how much snow we got (maybe 18 to 20 inches?) because it blew constantly (occasional gusts over 60mph, but mostly in the 30 to 35 range I guess) and everything is essentially a drift. There are bare spots and sculpted towers. The inside of the farm stand—where we process everything in warmer weather—was covered in an inch of snow. And of course, the driveway was completely obliterated.

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We don’t have a regular plow person, but Roy thought to call Keene’s Excavation right down the road from us, and a truck came right over—Hallelujah! We had been shoveling our way down the (very long) driveway in the meantime, and neither one of us was looking forward to doing the whole thing.

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We’ll be shoveling more, and collecting eggs again later this afternoon. I guess the one thing all farmers buy into is the “daily” in daily chores.

In the end, it doesn’t matter if you’re a chicken farmer or a cow farmer or a sheep farmer—or even a strictly vegetable farmer—a blizzard is going to make your daily chores a lot more difficult, and/or it will likely cause some damage to your infrastructure. (Our hoop house is still standing, but we know of others who’ve had damage to barns and greenhouses. And only this morning I saw that the plastic cover over our arugula and spinach bed had lifted off, despite my doubled-up effort to weight it down.)

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It sure looked beautiful out there (still does), but we aren’t too thrilled that another storm is on its way—tomorrow!

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P.S. I did get down to the coops this afternoon to help Roy collect. Shoot-dang, it is DEEP out there! But I took the iPhone with me, and coming back, the light was beautiful on the snow, coming through the hoop house.

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Garden and Fence Hopping on a Clear Blue January Day

photo-367One of the mildly annoying things about writing for magazines and books is that I can’t really reveal what I’m working on while I’m working on it, as that would, you know, spoil things. And I’ve never really been the spoiling type. My sister was the one who would find all the hidden Christmas presents ahead of time.

But I wanted to talk a little about a piece I’m working on, because today it made me think that sometimes my “job” is hardly work at all. More like fun. Of course my “job” changes constantly, depending on what hat I’m wearing. But during the winter, if I’m lucky I get some writing assignments I can complete before the busy farm season returns. Better still is a writing assignment that requires me to go outside and poke around in our beautiful winter landscape—and to visit with some of my friends and neighbors.

So today I had Martha’s Vineyard Magazine to thank for a lovely morning spent in lovely company. The company was the talented Fae Kontje-Gibbs (below), and the mission was to visit a few Island gardens that Fae will be illustrating for the feature I’m writing on kitchen gardens.

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The idea behind the article is that everyone (who wants one) should have a vegetable garden, no matter how small. No big plot needed. In fact, small is good, tiny is wonderful, and medium is dandy if you can swing it.

greens on steroids To that end, my editor and art director decided to use real-life Island gardens as inspiration for three sample garden designs.

Today was Fae’s birthday, so maybe the karma was just good to begin with. And Fae is certainly one of the most positive-seeking persons I know. Also, it didn’t hurt that we began our morning with a visit to my neighbor and friend cook-gardener-quilter-hen whisperer Katherine Long, who is simply one of my favorite people on the Island.

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When we arrived, she was outside letting her hens graze a bit on fresh grass, and we were immediately drawn into a beautiful circle of chickens, and then into a conversation that spanned everything from the merits of roosters to the study of cell biology. Fae got out her notebook and did some rough sketches of Katherine’s colorful chickens and of her garden—a place where practicality and efficiency combine with charm and whimsy in the most delightful way.

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While we were there, Katherine took us into one of the chicken coops to see two baby chicks, recently hatched out by Silkie hens, who are wonderful mamas and don’t seem concerned that January may not be the best time to hatch chicks.

After leaving Katherine’s, we went on to a larger garden where we gently trespassed into a family’s personal sanctuary (with permission) and then drifted over to the neighbor’s fenceline (without permission) to take a peek at some large animals grazing on the other side. They turned out to be alpacas, and one large chocolate brown fellow (or gal?) came to greet us. While Fae gently spoke to him, I tried to photograph his amazing face. Then suddenly he decided to drop to the ground a do a roly-poly, like Farmer does several times a day. I gasped—I’d never seen an animal that large just decide to lie down, roll over, and scratch his back for fun. (Although I do remember being on a horse in a shallow river when the horse decided to roll over.)

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While Fae finished up some rough sketches of a bird bath, a watering can, a pathway and a hand trowel, I simply stared up at the tree limbs etching the blue sky. Stared and stared. As much as my mind likes to travel to unnecessary worry and forethought, I just couldn’t think of anything wrong with our morning, anything to make me fraught. I just thought about how blue the sky was.

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And that I really should spend more time toddling around. Serious work, you know.

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Keep Warm and Cook Something Delicious

DSC_0048Wherever you are, I’m sure you’re cold. If you’re in Minnesota, God bless you. Roy spent his elementary school years in Duluth and he has vivid memories of walking to school through snow banks much taller than he was. Martha’s Vineyard is downright tropical compared to that.

DSC_0011DSC_0027Thought you might like to see our thermometers here. It was 0° when Roy first went out, but by the time Farmer and I got our gear on, it was  8° on the farm stand (right) and 24° in the hoop house (left). The hoop house was warming up pretty rapidly in the sun, too. Inside, the greens are covered by both a layer of fabric row cover and a layer of plastic, so they should be okay. Lettuce actually withstands very cold temps (due to a sort of anti-freeze effect) as long as it doesn’t get direct frost or cold wind. We have kale, broccoli, and arugula under cover, too. I’m hopeful.

In the garden, the parsley seems to miraculously radiate a green glow, despite everything.

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Heading back Inside, I rifled through the freezer and pulled out some of our own tomatoes—roasted and frozen in September—and our own pesto, made with the last of the basil in October, I think. Making baked pasta tonight, a memory of warmth on a cold night. A few days ago I made split pea soup (a Roy favorite) and pulled out my old Joy of Cooking to see the notes I made years ago on how I like to make this classic. I noticed (maybe for the first time), that Irma Rombauer suggests to serve the soup with “croutons, or sour black bread and Jellied Pig’s Feet (p. 511).” How interesting!

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I also made creamy polenta (for myself, not a Roy favorite) last week, poured it into a baking dish, and cut pieces out several nights running. I pan-fried them and served them with sautéed broccoli greens and kale from the hoop house. By the way, last year when I blogged about broccoli greens, I had no idea they’d be making their way into grocery stores this year. The current edition of Fine Cooking magazine has an article about how Foxy Organics is now growing and selling broccoli leaves (under the name Broccoleaf) to grocery stores. (I wrote about this and other new veggies on The Huffington Post yesterday). You can check out Fine’s Cooking’s info on broccoli leaves here and a great recipe for Broccoli Leaf Tortellini Soup here. Oh, and I almost forgot—that new issue of Fine Cooking also has a feature by yours truly on roasted winter vegetable salads. To get the full effect of the gorgeous photos and layout (and flexibility of the master recipe), you’ll want to pick up the magazine. But many of the recipes are online, too. Click here for the Roasted Winter Vegetable and Pear Salad with Cheddar and Almonds recipe. (Photo of salad below is by Scott Phillips, courtesy of FineCooking.com.)

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Undoubtedly, you are concocting something delicious in your own kitchen to keep warm. Regardless, I hope you’re staying inside, unlike our chickens and ducks, who have the option of huddling in their coops, but prefer to roam around and eat bits of snow on a day like this—crazy!

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Even crazier is that I am on egg-collecting duty today (I just remembered—yikes!) and now I have to layer-up (two of everything) and go down to the (7) coops and collect (hundreds of) eggs. Can’t wait.

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Vegetables, flowers, and serenity with Susie Middleton