Getting Ready for the Next Batch of Chicks

After our first incubator hatch, we had lots of young chicks living in our basement for a few weeks. It was still a little chilly outside, so they weren't quite ready for the early spring temperatures until April. But we were finally able to move them outside into our grow out pen so they could get used to the big chickens and the big chickens could get used to seeing them around.

After a couple of weeks, we were able to let them out to explore the entire yard.

It didn't take long for each group to check the others out.

Within a couple of days, the two groups became one flock.

Maybe it was seeing the young chicks around the yard, but of course we now have 2 broody hens sitting on a total of 45 eggs! The first group should be hatching this weekend.

Most of our birds are dual purpose breeds, so with this sudden influx of birds, we will likely raise the roosters as freezer fillers and some of our older hens will join them later on this summer. We will also select the hens we want to keep for their specific traits-best layers, temperament, and markings.

Lemon Garlic Rainbow Chard

Last week I bought some rainbow chard from the food hub. It was absolutely beautiful! I love the bright colors and so desperately needed it after this cold rainy weather we've been having. I had some salmon patties ready to cook for dinner the other night and I knew that was the perfect time to pull out the chard. I love the flavor of chard and it's soooo easy to make!

Start out by sauteing the chopped stems with some olive oil, a tablespoon or two of garlic, a few dashes of red pepper flakes and some salt.

After about three minutes, add in the roughly chopped leaves and toss around with tongs until the leaves wilt. There's nothing dainty and pretty about my pan of chard, but if I had company over, I'd make it a little more pretty and fork friendly! Splash on some lemon juice (maybe a tablespoon) and you're ready to go!

The lemon and garlic flavors were perfect with the salmon patties and some steamed broccoli and cauliflower.