a man and his hoe

every day is a good day

  • Coq au Vin – Chicken, the Other Red Meat

    Usually, you don’t think of chicken as a red meat. But a year old rooster has meat as red as beef. The pictures below are of the roosters thigh and legs, and breasts. Using Julia Child’s Coq au Vin recipe from page 263 of her Mastering the Art of French Cooking Volume One Fortieth Anniversary Edition, this 4 pound 9 ounce rooster, came out tender and beefy. The one difference is that her recipe calls for simmering the bird in wine slowly for 25 to 30 minutes. Instead, I simmered the rooster for three hours.

    You’re never going to be able to walk into your local supermarket and walk out with a year old rooster, or chicken with such rich meat. It takes many months for a bird to develop such hearty meat. The only way you’re going to be able to enjoy Coq au Vin like this, is to make arrangements with me, or another farmer dedicated to raising these magnificent birds.

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    Below are links to others who have made Julia Child’s Coq au Vin recipe:

    All of the examples above use your average store bought chicken. Though you really need a grown rooster to savor the full richness of this dish. After all, the name of the dish is Coq au Vin not Poule au Vin.

  • The Lucky Ones

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    This is a sure sign of spring, the first chicks of the year. They hatched yesterday, and this is their very first morning. These are the lucky ones. The tiny, nearly infinitesimal percentage of chicks born each year which develop in their eggs listening to their mother’s comforting heart beat, which hatch beneath their mother’s warm breasts, and grow up under her tender care.

    According to the USDA, in January 2014, 717,153,000 chickens were slaughtered in the USA along, and in February 2014, the number was 675,901,000. None of those chickens had a mother. Neither do the tens of millions of hens which are raised each year by the egg laying business. When you buy my eggs, or my chicken, each one of them was hatched and raised by a caring mother.

  • Hatching Day

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    It’s a quiet, drizzly spring day. The brooding hen’s chicks are hatching. This is what a hatched egg looks like. For the first day or two, it is next to impossible to see the chicks. The mother keeps them tucked in underneath her. At times you can hear them peeping, but if you approach, she will tell them to be quiet. This evening, we will move her and her chicks into a protected nursery.

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    Ina-Svenda is one of my favorite hens. She has a face that is impossible not to love.

  • Chicken Love – It’s Not Nothing

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    It’s about her last day brooding. I can hear some of her chicks starting to peep. They start peeping before they hatch so I’m not sure if some have already hatched, or if they are about to. So what drives a hen to sit on a clutch of eggs for three weeks? Is it love? Nothing but instinct? What drives a woman to carry a child to term. Is it love? Nothing but instinct?

    Is it just the driving force of hormones? Maybe that’s all love is. What’s in it for the hen? Once the chicks hatch, she will spend one, two, up to three months devoted to them. Then they leave her, she leaves them, either way she doesn’t benefit after that. They don’t dote over her after they are raised. They don’t bring her presents on Mother’s Day or take care of her when she gets old. Since she personally doesn’t benefit, you might say that a hen’s love for her chicks is greater than that of a human’s love for her children. After all, most human parents receive many benefits in return for the love they shower on their children. Many of their children provide plenty of love in return, even caring for their parents as they age. A hen can never count on that.

    You need vibrant eggs for a hen to incubate them into chicks. When you buy eggs from a man and his hoe®, you know you are getting very vibrant eggs. My eggs are not dead things. They are very much alive. All it takes is three weeks of gentle heat to turn them into healthy chicks. It’s something we tend not to notice when we buy groceries. Almost all of the things we eat are alive. Any fresh salad is a collection of living plants. If you eat eggs, dairy, or meat, all of those things are the products of living things. And it is love that creates all living things. Love (hormones?) is the driving force which makes things grow and reproduce and grow and reproduce and grow a million, billion, trillion, quadrillion, quintillion, sextillion, septillion, octillion, nonillion, decillion, undecillion, duodecillion, tredecillion, quattuordecillion, quindecillion, sexdecillon, septendecillion, octodecillion, novemdecillion, vigintillion, unvigintillion, duovigintillion, infinite times. (how many?)

    Today is the warmest day so far of this year. Many of you may laugh to hear that it isn’t even 60ºF (15.5ºC) yet. But it feels like an early spring heat wave for us. The dogs are loving this warm, sunny day.

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  • Deepening Spring

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    Spring is deepening day by day. A few more days and the cherries will be in full bloom. Tomorrow, the temperature may even get up to 60ºF (15.5ºC). The last time it was so warm was back on October 27, 2013, nearly five months ago. Wild swings in temperature are rare here. The change from season to season is very gradual. Spring starts to arrive at the end of February here and doesn’t end until mid-July. Summer then makes a short appearance, but my mid-August, you can already feel Fall moving in.

    In some ways, this is a great climate for chickens: never too hot, never too cold. Hazel is the perfect example of a happy chicken. She has an uncanny resemblance to Phyllis Diller. Her wild costume and ear-piercing cackle make Hazel the comedian of the flock.