Our hens are happy. They have lots of room to scratch and roam, a safe, comfortable, clean place to sleep at night, and an organic and very varied diet—especially right now, when they are getting lots of weeds and other goodies I have pulled from the garden. They also get regular affection, praise, and kitchen scraps from me.
Five yolks I used in some ice cream recently. The darker yolks are the result of lots of greens in the chickens' diet lately.
Happy hens lay excellent eggs. And because our eggs have been especially beautiful and delicious this year, I’ve been putting them on just about everything. Here’s what I mean.
You may remember this one from before–our post-Italy minestrone.
Homemade barley minestrone topped with grilled bread and lightly poached egg
This was back in the fall.
Bruschetta with my homemade baguette, toasted and rubbed with garlic. Topped with chard from the garden blanched and sauteed with a bit of garlic, then topped with gruyere and a poached egg and chives (from the garden).
This was back in January, right after I brought home some smoked salmon from a work trip to Seattle.
Slice of homemade bread with a schmear of cream cheese, smoked salmon, a soft-boiled egg, and capers
And this was two weekends ago.
Salad of mixed greens from the garden, topped with toasted pecans (from a tree near my house), pancetta from Pine Street Market, some fresh cheese, a vinaigrette of balsamic and olive oil we got in Italy, a poached egg, and a slice of homemade bread.
And this was just last week.
Salad of mixed garden greens, toasted pine nuts, parmesan cheese, same vinaigrette as above, oven roasted sweet potato spears (from Decatur Farmer's Market) with garlic, slice of homemade bread, and soft-boiled egg with black pepper.
Put an egg on it!