Cornish Cross Chicks

4/25:  I put in some more broccoli starts this morning as the chicken attack on the first set is not looking pretty.  These are in the bed with the kale and spinach.  The variety is Green Comet.

4/29:  I went and picked up the new chicks this afternoon.  We bought ten Cornish Cross and two white chickens.  I was hoping for bronze turkeys, but all the hatchery hard was white, so white it shall be.

Our previous brooders had always been pretty messy and awkward to clean, so Joe and I tried a “baby-corral” this year.  We thought it would be just brilliant – foldable, washable, already made.  Well that wasn’t exactly the case………. I was worried about the size of the holes so I wrapped the bottom in plastic wrap so they couldn’t stick their heads out.  That lasted about 2 minutes until one of the turkeys decided to go exploring and showed me how well he could push his head out and try to get it stuck in the plastic wrap (I knew I hated plastic wrap).  Noah and I quickly tried to put some cardboard inside, but quickly ran out of cardboard and finally settled on duct-taping paper grocery bags all around the outside of the corral.  We are working on the hypothesis that, like deer, they won’t be interested in “out” if they can’t see if.


April Garden

4/18: The chickens have been busy today. We have a lovely batch of fresh eggs – one of them looks like a goose egg.  Next weekend we need to set up a brooder in the garage for the new chicks.  We are going to try our hand at raising meat chickens.  Last time we tried, the feed store sold us 5 bantys and only one cornish cross.  This time we’re going to the breeder in Hubbard to pick them up.  I think I’ll get a couple of turkeys as well.  

A sad day today in the garden.  We’re going to have to take out the almond tree.  It has a fungus and it may be spreading.  Last spring we lost a nectarine that bloomed beautifully and then just withered and died.  This year it happened to the almond.  There is also a nearby blueberry that I just planted that looks like something has burned half of the leaves.  I sure hope we can stop it before it gets to the orchard.

I put in a row of Blue Lake Pole beans in the second bed from the front on the east side of the main garden and a row of Oregon Sugar Pod II peas in the second bed from the gate at the front of the main garden.  I moved some spinach starts in the beds behind the kitchen and checked on the broccoli starts the I put in a couple of weeks ago in the front bed.  They were attacked by the chickens, but aren’t dead yet. Some of the asparagus is starting to come up, but less than half.

We found another rhubarb that I had missed in the main garden and Joe said he would help me move it into the new rhubarb bed.

This afternoon I planted two more squares of carrots and spinach in the kitchen bed and transplanted two squares of the pak choy starts (still very small and spindly).

Holly’s Chocolate Chip Cookies

  • 2 sticks cold butter cut into cubes
  • 1/2 cup sugar
  • 1- 1/3 cup light brown sugar
  • 2 eggs
  • 2 3/4 to 3 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • 2 cups good quality semisweet chocolate  chopped into chunks

Preheat oven to 375 degrees.

1. Beat together butter and sugar until fluffy. Add eggs and beat until incorporated.

2. Add flour, salt, baking soda, and baking powder  –  mix until just combined.

3. Fold in chocolate chunks.

4. Divide the dough into 12  x 4 oz portions and bake in a 375 degree oven 15-20 minutes

    Cheesy Breakfast Potatoes

    1 (2 lb) package of frozen hashbrowns, thawed
    1/2 cup melted butter
    1 (10.75 oz) can condensed cream of chicken
    1 (8 oz) container sour cream
    1/2 c chopped onions
    2 c shredded cheddar cheese
    1 t salt
    1/4 t ground black pepper
    2 c crushed cornflakes cereal
    1/4 c melted butter

    1. preheat oven to 350°
    2. In a large bowl combine everything but cornflakes and butter, put in casserole
    3. Saute crushed cornflakes in 1/4 melted butter, spread on top
    4. cook for 50 minutes covered then another 20 minutes uncovered.