WILD HARE WEEKLY SPRING 4/12
There’s no time for fooling around here—the egg count is looking fantastic thanks to our two hardworking flocks of hens. This means that in addition to CSA add-ons, we’ll have eggs for sale by the dozen at our farmstand going forward through the season. If you’ve driven past our farm along River Road, chances are you’ve seen at least one of our two flocks of girls out there doing what they do best—pecking around for bugs and bits of sprouting things, taking their twitchy dust baths in the sunshine and laying truly exceptional eggs. Just one look at those taut orange yolks and you’ll see what a difference living in the open air, scratching around on pasture and having access to quality organic feed from Scratch & Peck, mean for our birds. You might not realize it, but there are more than 600 hens living at our farm. You’re welcome to visit them when you come out, but please be advised that their movable fencing is electrified in order to keep them safe from our local band of coyotes. (They’re more of a brazen acapella group that likes to serenade us every time a siren or train whistle blows, lest we forget their menacing presence).
At any rate, I’m always excited when eggs are abundant again, because they are such a versatile source of protein and go so well with so many of our spring vegetables—particularly those sprouting and flowering broccoli and kale types. Mark has put this incredibly simple and delicious Breakfast Broccoli Bake recipe into the rotation as of late, and that my friends, is the sign of an easy Spring meal. When the farmer can hop off the tractor and whip up a meal from scratch in between hitching implements, he and his recipe are both keepers.
Best,
Katie