Agriculture Archives

January 5, 2014

Fresh Liver

You’ll never find liver like this in the store. Liver from chickens which exercise much of the day, get plenty of fresh air and sunshine, is plump and dry.

When chickens are out walking all day, rummaging for food, playing, and having a good time, they are pumping copious amounts of oxygenated blood through their bodies, much like people who exercise. Chickens raised in cramp quarters and butchered at a very young age, never attain the level of health of chickens raised outdoors. And this shows in the quality of their livers.

Fried in butter, chicken fat, or olive oil for several minutes on each side, it has so much flavor that no salt is needed. In fact, you should first taste it before adding any salt. Often salt, instead of enhancing the flavor of foods, just makes foods taste like salt.

Liver is best eaten within a few hours of processing a chicken. Are there any stores which sell chicken liver from chickens butchered that day? Let me know if you find one. The next time you buy chicken liver in a store, ask the grocer when the liver was taken. If they don’t know, what does that say about their concern for the quality of the food they sell to you?

January 5, 2014

Frosty Morning

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<p>A little frost doesn’t bother the chickens. It’s a cloudless morning and the sun will soon melt the frost.</p>

January 4, 2014

Rooster Cull

A sure sign that there are too many roosters roaming about is to find hens on their roost during the day. Young roosters especially can harass hens more than the hens want.

So after you’ve caught a rooster to cull, what tools do you need to take care of him? Not many. The tools below will suffice.

Today’s cull resulted in a four pound plus rooster. But as you can see, this one has had his share of battles with other roosters.

Nevertheless, it will end up making a wonderful roast. At seven months old, it is also a good candidate for canning.

Maintaining of flock of roosters, hens and growing chicks, is nothing like raising meat chickens by the tens of thousands. The dynamics of chicken culture are complex. Hens like roosters and you often see them flirting with their favorite ones. At the same time, too many young roosters can be a pain in the ass for hens, not to mention a threat to the older ones. But the rewards are worth it. The eggs are out of this world. The variety, flavor, and texture of these chickens just can’t be found in any store.

January 4, 2014

16 Day Old Chicks

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The chicks are 16 days old today. Their mother is taking them for an adventure along a woodland stream. The lives of chicks are greatly enriched by having a mother. Large, commercial operators talk about enriching the lives of chicks, but their concept of enrichment consists of hanging bunches of string, giving them sand boxes, or hay bales as described by PoultryHub – Environmental Enrichment. Really? Is that all? Which would you rather have? Chicken which got to play with a bunch of string, or chicken which was raised by its mother?

January 3, 2014

Sharp beaks – happy chickens

Healthy chickens have very sharp beaks. They need them to peck at food, dig in the dirt, and when hunting, to kill their prey. Chickens will quickly spear and kill a field mouse. Chicken beaks are complex organs with many sensory neurons which help the chicken sense things. Sadly, most commercial hen layers are debeaked as chicks. The reason is that when chickens are crowded too close, a chicken will peck to tell the other chicken it is too close. With crowded chickens, this pecking can cause injury and once a chicken develops a wound and starts to bleed, other chickens will peck at the wound leading to severe injury and death. But all you have to do is give the chickens enough room and they won’t peck each other. The next time you buy eggs, ask your grocer if the hen that laid your egg was debeaked.

Chickens at A Man and His Hoe are never debeaked.

January 3, 2014

January Sun

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The sun is out this January morning. Chickens enjoy lots of sun. You can’t raise healthy chickens without letting them soak in all the sun they want, and letting them roam as much as they want. The next time you buy chicken, ask your grocer, “How much sun did this chicken get? How far was it allowed to roam? Did it ever get to chase another chicken around a tree, or cross a bridge over a stream? Eat a tadpole or a frog?”

January 2, 2014

Two Week Old Chicks

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The chicks are two weeks old today. Even though it’s a wet December day, their mother is taking them a long way from the cozy, dry barn where they bed down during the night. Flower beds are favorite spots for chickens to scratch, so if you are planning on getting chickens and want beautiful flower beds, you’ll need to pick one or the other. Or you’ll need to protect your flower beds with fencing.

Out at the edge of the woods, when it’s time for protection or to get out of the steady rain, the chicks will huddle underneath their mother. A little rain doesn’t stop her.

January 1, 2014

Eggs of many colors and shapes

Collecting eggs is always an adventure. An old trick I use to get hens to lay in certain nests is to keep some wooden eggs in the nest. Many hens prefer to lay eggs where other hens have.

With eggs coming in so many different shades and sizes, why do large egg producers insist on packaging identical eggs in the same carton? Wouldn’t it be more exciting if every carton looked different inside? When I mentioned once to a clerk that I had chickens and that they laid eggs of various colors, she said that she once received a variety of eggs from a friend. She was thrilled at the various colors of the eggs, but her children refused to eat any of them. They would only eat perfectly white supermarket eggs. In a way it’s sad that most children have no idea how varied chicken eggs can be.

January 1, 2014

Outdoors At Last

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It’s been 13 days since the chicks hatched, December 19. For the first time the mother hen has taken them outdoors. Now their diet will be primarily what they can find and they will soon be traveling great distances every day, becoming strong, healthy chickens.

January 1, 2014

Happy New Years

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It’s the start of another year. I woke up to a mild day with fog drifting through the tree branches. Now there is some sunlight filtering through the clouds. Not a bad way to begin the year.

A great way to start the year is by making tofu. It’s a simple process, and I find going through the steps very relaxing, especially squeezing the soy milk out of the crushed, cooked soybeans. The result is so fantastic that I haven’t bought tofu in many years. A dish of freshly made, still warm tofu is about the most delicious thing one could ever eat. But like so many things, if you want it, you’ve got to make it yourself.

A byproduct of making tofu is “okara” which is the leftover groundup soybeans after you’ve squeezed the soy milk out of them. Okara is delicious by itself or made into patties, or muffins or meatballs, but it’s also something the chickens and our dogs go nuts over.

The okara you buy in stores can be very dry, but when you hand squeeze soy milk, you leave enough of the moisture in the okara that it retains a lot of flavor.

According to research from 2004 where researchers compared chicken and human genomes, humans and chickens share 60 percent of the same genes. It’s believed that you need to go back 310 million years to get to a common ancestor between birds and mammals. It’s amazing that even after 310 million years, humans and chickens still share more than half of the same genetic material. It explains some deep-rooted behavior which we share.

Watching roosters jostle with each other, build up their harems, and try to outdo each other, reminds me of the way some men just can’t help themselves. They’ve got to be in control and take as much as they can. There has to be a genetic basis for this behavior. You see it in so many animals including humans.

Researchers often warn against projection our feelings into animals. This is true. You can’t even assume that other humans are feeling what you are feeling. And yet, since we share a common ancestor and share much of the same genetic material, I also believe that it’s just as naive to assume that animals aren’t like us in more ways than we imagine.

May 2014 be a wonderful year for us all.