Crazy Birdy Bedtime 05/07/2012
 So I'm out locking up the birds for the night and start, as usual, with the duplex broody coop but find Mama Cochin and her 20 rowdy chicks (who've just started free-ranging this week) missing - uh oh! Mama Cochin is sharing the duplex coop with my broody duck (due to hatch this week) so I peek in on the adjacent apartment occupied by Miss Blush, my Welsh Harlequin duck and her 10 eggs, where I find 5 fat baby chickens snuggled in there safe with her - LOL! These two apartments share a single attached yard so those chicks must've figured cranky Miss Blush was better than cold, plain straw next door. As I lock all the doors on all the various houses I search with my flashlight for Mama Cochin inside each - she has to find a suitable nighttime house for her babies. Just as I start to think I'll be covering a couple acres this evening hunting under prickery holly bushes for my Mama Cochin, the last house to be closed up is where I find her... she's taken over the doghouse my fat goslings are living in! The small goosy-gooses are outside in their pen instead of in bed where they usually are after dark, so I herd them inside where I see my Mama Cochin tucked into a corner... many tiny heads poking out, curious as kittens, from her fluffy feathers. Everyone safe and warm this windy, chill night. Wonky but satisfying social dynamics you don't typically consider: Baby chickens shacking up with my broody duck (poor Miss Blush!); Mama chicken and her hooligan brood bedding down with baby gooses... and one adult Khaki Campbell duck (Miss Faith) who somehow ended up sleeping in the barn with my newly broody Muscovy girl, Lumi, this strange, mixed-up night. Everyone completely tolerant, if not downright companionable, with the other. Only at Moose Manor, eh? Well, everyone is locked up tight and all babies are accounted for and pleasantly cooing while warming with a fluffy mama of some stripe. It could certainly be worse! Add Comment The Goslings Have Hatched! 04/18/2012
 On Easter Sunday 3 little baby goslings were coaxed from their satin shells into the world. My mama Muscovy, newly named Gåsmer or "Mother Goose" in Swedish, has been such a wonderful broody, and now caretaker, of these fat Buddha goose babies. Of the 6 eggs I put under her she hatched 3, and based on the notations Kim wrote on the shell, I now have 2 Sebastopol and 1 American Blue goslings. It would appear that the golden baby pictured above is a white Sebbie and one of the dark & yellow fluffers is a Saddleback Sebbie. The other dark gosling is my new little American Blue.  Miss Gasmer & her troup All 3 are very sweet and friendly. When I open the door of their little house in the morning they meet me right away with their tiny necks craned out and their little baby goosey sounds peep peep peeping through. One especially, my tiny Curious George, really does like to snuggle a moment every morning and chew on my hair. GoldenChild is the least happy to be picked up but, honestly, doesn't seem to mind that much. I've been handling them quite a bit to keep them friendly, although I'm not sure, in my experience, that there's a true correlation to the amount of handling they get as babies and their level of friendliness as adults. I'll say for sure that some handling is helpful but once they mature I see a big difference between behavior as a baby compared to their level of trust as an adult - in opposing directions most often. One thing remains constant: their response to the sound of my voice. All my birds respond positively to the sound of my voice but each respond differently to my nearness. So, all that said, I think a moderate amount of stress-free handling is important when they're small, but don't expect them to still be eating out of your hand in 2 months.  I haven't determined the sex of these fluffers yet. I did an initial gender evaluation but it was inconclusive so I'll have to do another after a short instructive video viewing at the Metzer Farms website. I'm hoping that my American Blue is a girl so that I can finally have a pair... unfortunately, one of my 2 boys will have to find a new home. Sad but very necessary for pair bonding. I'm excited that the babies are finally here, healthy and happy. I'll keep you posted on their progress!  There's a fungus among us: I'm branching out in my gardening endeavors this year… I’ve decided to grow my own mushrooms! I really enjoy eating mushrooms and would like to cook with them more often. There are the standard fungi that I can pick up at any supermarket, but I thought it might be fun to grow a variety or two that most folks spend an entire season foraging about the woods to find. To that end, this week I purchased some inoculated plugs for 'Chicken of the Woods' and 'Lavender Oyster Mushrooms'. I also sprung for an easygrow 'Shiitake mushroom kit'. I’m really excited to get started! A Short Primer on Mushrooms Interestingly, having no roots, leaves, flowers or seed, mushrooms are neither plant nor animal. about 25% of them are poisonous, they don’t synthesize their own food from the energy of the sun the way plants do, they’re sort of a fruit by way of their growth habit, but according to their DNA they’re more closely related to animals. Odd little edibles… And they’re very good for you (the non-poisonous varieties anyway). It’s a common myth that mushrooms have no nutritional value, but they have plenty. And some are even used to prevent and fight cancer. Mushrooms provide a good source of protein, fiber, a substantial amount of B vitamins, copper, and other minerals. They're sugar-free: one cup of raw mushrooms has only about 20 calories. They’re also are an excellent source of high quality protein with 8 essential amino acids. The average shroom contains about 35% by dry weight; compare this to 25% for milk and 13% for wheat. Here are descriptions of the various mushrooms I’ll be growing:  Chicken of the Woods One of the few edible shelf mushrooms, this unique fungus is a vivid orange-yellow color that is sometimes used to dye wool. Not to be confused with Hen of the Woods, this variety also grows in a semi-circular form around tree trunks or stumps. It's called the "chicken of the woods" because it tastes just like chicken meat and when cooked, the flesh sort of peels apart the same way chicken does. Eaten in its soft, velvety, fleshy stage, this is an excellent addition to your Meatless Monday dinner plate! To prepare, clean the leafy sections thoroughly and cut away the woody core, so that you’re using only the young and tender parts. Cut these meaty lobes into 1/2-inch wide strips and cook them just like chicken. You can serve it up in any recipe that calls for poultry - rice, risotto, curry, chicken or turkey casseroles… you name it!  Of course, it’s also wonderful sautéed in butter, garlic, and shallots, then served as a side dish. Or try it grilled! These also freeze really well: Chop into 1/2-inch strips, sauté or stir-fry in a wok until you get reddish brown edges (5-10 minutes on high). Chill, and freeze in 1/2 pound batches - then just re-heat when needed. It also holds its shape very well when canned. , ,  Purple Oyster Mushrooms Oyster mushrooms have been used for thousands of years as a culinary and medicinal ingredient. They contain glucosamine – chondroitin which is commonly used for prevention and relief from osteoarthritis and they’re loaded with ergothioneine, a unique antioxidant that protects our cells. Oyster mushrooms have a chewy texture and a delicate, sweet flavor which can be used as a subtle flavoring agent in many recipes. Their sweet quality is not lost in cooking so when preparing in a baked noodle dish, its pleasant flavor mixes well with the other ingredients without losing intensity. Oyster mushrooms are often used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks. .  To prepare, cut off the lower part of the stems to remove any shreds of straw or wood. The stems are tough, so discard them (or dry and grind to a powder). Use a minimum amount of water in washing, since these mushrooms are naturally pretty moist. Gently press between paper or cloth towels to remove excess liquid. These freeze really well - briefly sauté in butter first. Oyster mushrooms dehydrate rapidly so use your food dehydrator to dry them thoroughly . When used dry, they can be added to a dish without re-hydration. Mushroom soups made from dried mushrooms are excellent and in most cases, better than fresh mushroom soup. Or you can add dehydrated oyster mushrooms to meat sauces for a robust flavor. A strain of oyster mushrooms can even be used as an eco-friendly resource for oil spill cleanup – it can break down and digest oil with the ability to restore life to contaminated water or soil in as few as 6 weeks! ,  Shiitake Mushrooms In China and Japan, medicinal use of shiitake mushrooms dates back beyond 100 AD. Today, they’re very popular all over the world and their rich, smoky flavor has endeared them to American taste buds. Still considered somewhat exotic, this hearty specialty mushroom is as mysteriously unique as it is delicious. Determined by food science folks to be a very good, non-animal food source of iron (which boosts your energy level and prevents fatigue) by providing 20% of our daily value, a recent preliminary study has established that the bioavailability of iron from shiitake mushrooms may be even better than we originally believed. Ongoing research since the 1960's has discovered some anti-cancer properties in this fascinating fungus. Compounds revealed within the shiitake mushroom are touted to work as an anti-tumor, cholesterol-lowering, and virus-inhibiting powerhouse. Because they contain interferon, a group of natural proteins that stops viruses from multiplying, shiitakes are promoted as a super immune booster, heart disease fighter, and a treatment for infections. .  The shiitake's texture is a bit different from that of other mushrooms. A fresh shiitake is approximately 75% water, much lower than many of its cousins, which makes shiitakes firm and gives them a chewy-texture and intense flavor. Their meaty texture and smoky flavor is great on its own or paired with other varieties. Shiitakes are an obvious choice for Asian dishes, filling out soy-based braises or stews or perking up quick stir-fries. You want the shiitakes to develop a brown, crisp outside, which will boost their flavor. Prepare them by a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap. The stems are too fibrous to eat on their own, but they make an excellent addition to the stockpot. They dry well so you can preserve them for later. Before using dried shiitakes in a recipe, even if it's a soup or a stew, it's best to rehydrate them in hot water. The stems tend to be woody, so trim them off and discard (or dry and ground) after soaking. . OK… I’m ready to start growing some fungus! I’ll try to keep you updated on the progress as well as provide you with yummy recipes while I use them. The Exposition of Light: an Art Show 03/28/2012
My friend, Bryan Applegate, is an accomplished and wonderfully artistic photographer, writer, human-being, and sometimes cook. And as a right-brained farmer-gal I appreciate his craftsmanship, his style, and flair which he serves up without pretension. I highly encourage you to attend his first solo art show hosted throughout the month of May at the itty-bitty but big-hearted Chloe's Coffee Bar & Gallery in the Kentlands. 'Meet the Artist' night is Thursday, May 3rd from 7PM to 9PM. So squeeze in if you're able to swing by... grab a beverage and maybe an autograph from the artist. If you can't make it on Thursday, visit anytime in May to enjoy Bryan's photographs, electric sculptures, and illustrations created just for the 'Exposition of Light': which he's describing as "science pushing art pushing science... of Light" Are you excited? I am!  Candling Goose Eggs 03/18/2012
 It's been nearly a fortnight, so this evening I candled my goose eggs for the second time since setting them in the incubator. For those of you unfamiliar with the term, "candling" is a method which bird breeders use to verify that eggs incubated for hatching are fertile. To candle an egg, a very bright light is held behind it to illuminate the shape of the embryo inside the shell. Fertility is determined based on the color, shape, and opacity of the contents. When no veining is present and the egg is very bright inside, we call this a "clear" egg, meaning it's unfertilized or otherwise not viable. It all usually starts with a dark spot, which grows veins, then the little baby inside begins to take shape and you can often see it moving when you shine your light on it. Here are pictures of the eggs. These are not my best work, I haven't gotten the hang of ultra low light photography. At least they're not blurry, which requires a lot of steadiness and holding of breath for such a dark room.
Shipping is very hard on hatching eggs. The post office is fairly rough with the boxes and no matter how well you pack them, sometimes you end up with broken eggs or detached air-sacks, or otherwise "scrambled" eggs on the delivery side. Plus, it's impossible to tell whether an egg is fertile until it's been incubated for about a week. The right temperature and humidity conditions must be reached before all the eggs in a clutch sort of "click on" and begin growing. This ensures that when the hen finally lays her last egg for a clutch that they all hatch within 24 hours of each other. An egg laid 6 days prior to her setting the nest begins growing at exactly the same time as the one she just laid. Right up until those perfect conditions are met, a fertile egg looks exactly like an infertile egg. Many people believe that a blood spot on the yolk is an indication, that only means that a bit of blood was trapped inside the egg when it was being formed... hens with no male to fertilize eggs lay those just as often as the ladies who have a man around. I'm crossing my fingers on those two questionable American Blues. I've never hatched goose eggs before so I'm going off of past experience with chicken, duck and Muscovy eggs. Speaking of which, that Muscovy girl that looked and sounded like she was considering setting a nest is a confirmed broody. She's been keeping a couple of wooden eggs warmed up and has created a beautiful nest for them, lined with downy feathers pulled from her own chest. Tonight I took these goose eggs out of the incubator and put them under her warm bottom. If they're gonna hatch at all, they'll do it under her expert care. Then she can raise those babies instead of me. I love babies but everyone will benefit from this pretty little Muscovy doing what she does best. The American Goose Egg 03/09/2012
 Today my American Blue Goose hatching eggs arrived from my friend Kim Kelly! She even tossed in a couple of bonus Sebastopol eggs... This will be my first time attempting to artificially incubate goose eggs. I have a Muscovy girl who looks like she's giving a great deal of consideration to going broody but hasn't really committed herself to it full time yet. That's a bummer because I was hoping to remove the wooden eggs from her nest and slide these wonderful works of goose art right in under that warm, feathered bum of hers. Wouldn't she have been pleased to sit 5 days less than her own would've confined her? Oh well... I can certainly put that fluffy bottom to work on other duties once she gets herself settled. These eggs are HUGE! I had to take some pictures just for posterity. I knew they were big but until you actually hold one...
And, of course, there will be a meeeellion photos of the babies once they hatch out. Who doesn't love baby goose breath?  Egg comparison: American goose, Muscovy, Cayuga duck, Campbell duck, Marans chicken Woodchuck Weighs in on Winter Weather 02/02/2012
 Just before sunrise today at little Gobbler's Knob, Pennsylvania's Prognosticating Punxsutawney Phil emerged bleary-eyed from his subterranean lair to be spooked right back below by his very own shadow. This, dear reader, indicates that our timid marmot meteorologist is predicting six more weeks of winter... meh *shrug* it might not be so bad at this rate. This is our favorite whistle-pig's 126th Groundhog Day celebration. Thanks, Phil... you're adorable. Next up, stock picks by Georgia's Gorgeous Grubstaking Giraffe Gertrude! Muscovy Babies at 4 Weeks 01/23/2012
 No matter how often I watch them grow, I’m always amazed at the rapid bulk this variety puts on daily. I’ll peek in the window of the Muscovy loft in the chilly pre-dawn to say good morning to mama Lumi and her brood dozing under the heat-lamp and when I return from work in the evening I see her kiddos have sprouted up during the day! In the past I’ve noted that for this strain of French White Production Muscovy the drakes put on 12 pounds in 12 weeks… whew! They just seem to grow while you watch. As a comparison to the video I took of their first day out when they were only 2 days old, here’s a video I took of them starting their day on December 29th when they were 4 weeks old:  They’re curious, quick, and sassy. It’s hard to keep an eye on them all the time, but they do have eyes on them throughout the day. Unfortunately, only 9 remain of the original 13. I lost one the first week when it climbed into a chilly duck pond. That prompted me to keep them separated in their own yard until recently when they began to feather out. One was born with an issue and only made it to week 2. After letting them out to range the property again with mama, I lost 2 more over several days to cold pond water… as I said, it’s hard to keep an eye on them all day and this is really the wrong time of the year for baby waterfowl. This is the first time I’ve let a Muscovy mama raise the babies and, mainly because it's winter, it’s been a lot of work for everyone! But I’ve learned so much and hopefully Miss Lumi’s lessons benefit future broods. A new and improved system will go into place this year so that when my girls inevitably go broody on the cusp of winter we can avoid the major pitfalls. Christmas Babies... Muscovy Style 12/14/2011
 My girl Lumi is a mama! (“Lumi” is a Scandinavian word for “snow”). Miss Lumi is only 8 months old now but back at the end of October she and her sister decided to set a couple of nests. I figured that they'd give up before the required 35 days and I'd planned to gather the abandoned embryos for my incubator... if I got to them in time. Halfway through, her sister decided she'd rather be playing outside, but Lumi stuck to it (she even rolled her sisters eggs over into her own nest!) and on December 1st she hatched out 13 little babies. I knew it was gonna be cold when those tiny ducklings hatched out so I was hoping that mom would keep them inside where they had lots of room to run around but temps were slightly more reasonable. Everyone is doing great, mama Lumi takes her fuzzballs out for a walk about every other day. But the babies are still unable to climb the long ramp back up to the Muscovy Loft so I usually have to gather them all in a bucket before it gets dark and plop them back inside under the heat lamp. After spending the entire day trekking all over the barnyard in 40 degree temps, the kiddo’s are pretty pooped and make a big puppy pile under the lamp - totally crashed out. Here are some pictures of their outing on day 2:     When the babies can't make it all the way up the ramp into the Muscovy Loft, Mama Lumi frets back an forth up and down the ramp to show them how, then gives up and gathers them under her to keep them warm until help arrives. She doesn't like me to pick up the babies but everyone is happier when they're back inside after a long day in the cold!
Here's a little video of them exploring the barnyard: Merry Kiss Moose! 12/09/2011
Wishing everyone a warm holiday season and a very Merry Christmas! 
|  About FarmrgirlSmall town Calif. farm-girl leaves the ranch behind for many years of adventure at sea, travels the world, then moves solo to Washington DC where she finds the perfect homestead to settle down: acres of secluded Southern Maryland woods where she goes granola by raising her quality of life, Mastiffs, ducks, chickens, and tomatoes {& one Bengal kitty}... sustainably. Blog Visitor Counter:
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Hunter Angler Gardner Cook
My name is Hank Shaw. I write. I fish. I dig earth, raise plants, live for food and kill wild animals. I drink bourbon, Barolo or Budweiser with equal relish and wish I owned a farm. But most of all I think daily about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. I am the omnivore who has solved his dilemma... Read more www.honest-food.net |
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