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Showing posts with label chickens. Show all posts
Showing posts with label chickens. Show all posts

Sunday, April 08, 2012

How to Bloom: chicks, blossoms, and a Rilke poem

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After a couple of years Don has resurrected the chicken yard with 22 white Leghorns, 2 Barred Rocks (these photographed are a Leghorn and Barred Rock), 4 Aracaunas, 2 Rhode Island Reds, 2 Isa Reds, a white turkey, a bronze turkey, and 12 quail. It is good to have their chirps again, and soon enough, eggs. The quail will lay by June, and the chickens by September.

The ornamental crabapple and many other fruit trees are bursting.

On Easter Sunday morning, I feel this blooming, and marvel, along with Rilke.

How to Bloom

The almond trees in bloom: all we can accomplish here is to ever know ourselves in our earthly appearance.

I endlessly marvel at you, blissful ones—at your demeanor, the way you bear your vanishing adornment with timeless purpose. Ah, to understand how to bloom: then would the heart be carried beyond all milder dangers, to be consoled in the great one.

    ~ Rainer Maria Rilke, from Uncollected Poems




Happy Easter
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Thursday, November 11, 2010

seven

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Seven is the number of wholeness and completion. This week we complete seven whole years living on this little farm. I've filled pages at this blog with farm joys since our second winter here. Today I'm planting wee memory haiku in the soil, like crocus bulbs. I was going to plant seven, but an eighth nudged its way in. Let's say the eighth is for the year ahead.


1shopping for a country house

here’s the driveway, stop!
tree embrace. seduced.
you’re ours, they whisper




2winter modesty

nothing but lace above
white sheet below
bare arms, chilly



3Pleiades orgy

cold night, hot tub
lucky man
one woman, and her seven sisters




4laundry joy

sun and wind call:
to Lake Michigan!
she replies, I'm coming!
as she hoists her sails




5how do you do?

let me introduce myself
come outside
I'm nature



6pendulous

heavily they fall
bounce in the grass
soften



7farm wedding

August rain
waters plum vows
100 people become one





8pharoah’s dichotemy

seven years
abundant leanness, or lean abundance
wet sky, dry sky
does it matter?



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Note: Image of the Pleiades found here.-
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Sunday, July 25, 2010

Chicken Scrapbook Memories

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Two years ago, in the spring, Don's cell phone rang at 4:00AM. It was the Post Office saying his chicks had arrived and to please come pick them up. They were peeping like they had something to crow about.

Since then he has bought more, and some he raised from eggs his chickens laid.



The Polish chicken varieties have spiky head feathers that resemble Samuel Beckett's hairdo. My Dutch sister-in-law Astrid named this one Kuifje (which I believe means this kind of top-heavy hair).



The two chicks below left are Polish, Honey is in the middle. You can already see their dominant bird brains, ha. You'll see more of Honey, below, when she's grown up.



Memorial Weekend 2008 was the first time Don let his first flock of chicks, the Ornamentals, out of the coop. Honey already needed a feather cut, because she couldn't see. So Lesley held her while Don played barber. Peter was Dr. Doolittle.




Don has also raised quail, ducks and turkeys. Last Thanksgiving he gave his organic, free range turkeys to many families around Michigan.



After more than two years of feeding and watering twice a day -- including in the deep freeze of Michigan winters -- cleaning coops, brooding, hatching, and gathering eggs, Don has decided to gradually thin the herd and be done with raising birds altogether. We don't eat eggs or chicken any more, and so raising them just to give away or sell is losing its appeal. Plus, we can't stay away more than one night, so we're feeling tied down. Don has raised some birds for meat to sell, but the first batch we got, the Ornamentals, we raised for farmy ambiance, and eggs. We named that first group, like members of the family. We would never, ever eat them.



Bob the Crèvecœur raped and pillaged. Squanto and Khan bit the hand that fed them. They, um, got the axe.




Our girls who were named have all been sold in the last few weeks to nearby farmers, except Jolie, who got sick and died this past spring.


At full coop Don had 116 birds. Now, all that are left are 8 turkeys, 7 quail, 7 chickens and 2 ducks. All the birds we named are gone. He wants to sell the rest, and by Thanksgiving in November, when these turkeys will be 30-40 pounds dressed out on a platter, he plans to be featherless.



When Don told me he was ready to be done with birds, I asked, What about Honey? What about Floozie?

He replied with a question, "Do you want to feed and water them?"

Pause.

Pout.

"No."

I was like a head with my chicken cut off.



I miss Honey, Floozie, Dahlia and Jolie running around the yard. (I don't think Bishop does.) But I did little or nothing to keep them alive, and as the saying goes, I shouldn't cackle if I haven't laid. Is it worth all Don's hard work, just for the pretty atmosphere they create on the farm? Do I want to venture out to the coop every morning and every evening, spring, summer, autumn and winter?




Don has promised Lesley that when she and Brian start a family, he will get chicks before they visit, so their kids can learn about animals, play with them, and gather eggs, as many kids have done here, like Kaeley, our niece.




Until that happy day when Lesley and Brian start their own nesting, ours will be empty.



Don has a blog called A View from the Green Barn, where he chronicled his chicken and other farm escapades. It's wonderful. He doesn't post much any more, but there is still a lot there worth reading.
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Saturday, February 27, 2010

Esperanza

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Our pockets and shoes are stuffed with snow, our eyes red from reports of ailing loved ones, world news and Michigan wind. Monthly retirement fund statements are piling up in unopened envelopes with gaping windows, teasing our fears. Dreams sputter above our night beds like deflated balloons. Though we're fortunate to even have jobs, before the first Monday morning meeting at work we heaved sighs along with the water dispenser as it released an air bubble. We are doing more work with fewer resources. The whole state feels it.

The drive home was brutal, and I almost got stuck in someone's driveway turning the car around to go back and shoot our neighbor's horses at feeding time. This is the same field as the photo at the bottom of my blog page CLOUDS ARE MY MOUNTAINS. I know you are tired of snow. I still love it, but I'm tired nonetheless.



This is another farm on the way home, shot exactly two years ago, but it looks just like this today.




After a week of busy work and unending snow, what can we do? Where can we turn to fill up again at the end of the week?

Chicks ready to hatch! Don brought home ten eggs in the incubator he had taken to school for the kids to watch. Two of them began pipping Friday, and one broke a tiny hole in the shell before the kids left. Last night here at home I heard the same chicks peeping through cracking shells, and when I got up to look, one was out, making a lot of noise and running around. But later, when I woke up again, I heard nothing, and I was too fearful to check and see if it was still alive. But there it was this morning, and the second ready to hatch. Now at 10:33am we have three hatched, with seven more working hard to break through.

I named this one Esperanza, which means hope. The name may change to Esperanzo if she turns out to be a he.

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In this photo you can see Esperanza's egg tooth, the part of the beak that helps chicks break through the shell - the tiny point on its beak. It will fall off in a few days.

Nature -Life - comes through again.




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Wednesday, January 20, 2010

eggs & eggplant

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Some husbands give their wives flowers. Or Cadbury Kraft chocolates. Some get robin's egg blue Tiffany boxes enclosing something shiny. I watched old movies when I was little where tuxedoed men gave mink stoles to their wives, who then twirled round and round, diaphanous gowns flaring at their calves as they buried their lipsticked smiles in fur.

Happily for me, my husband gives me photo ops.

Like ornamental chickens with Samuel Beckett hairdos (see Honey on my sidebar). A weather vane named Carl the Cutter. A row of heavy bent sunflowers left for chickadee feeders and corn stalks that radiate the January sun. Gifts that are stealthy and still life-y, such as veggies in September just off the stem resting on the turquoise metal garden chair where I can see them when I pull in the drive. Or gourds and pumpkins lined up on fence posts.

Sunday it was the day's just washed eggs arranged by color on a dish towel showcase. Better than jewels. He said he was really just seeing how many he had of each color.




So what does the wife offer the leaver of egg art? His favorite vegetable that happens to have egg in its name, in a winter-warming soup: roasted eggplant with garlic. Even I who am not the #1 fan of eggplant's texture loved it, because it was pureed and super yums. Why do you suppose they're called eggplant? Sometimes Don's hens lay long eggs shaped this way, poor things. Well, apparently some cultivars of eggplant in the 18th century looked like hen's or goose eggs and were yellow or white. And, who knew? They originated in India, where they are known as brinjal, and that sounds something like the name I think is most beautiful for them: aubergine.


eggplant roasted with mashed roasted garlic mixed with Herbes de Provence

Eggplant-Garlic Soup


Ingredients:
1 cup roasted garlic
1/2 cup Herbes de Provence (available bottled, or dried herbs of your choice)
Drizzle of olive oil
Kosher salt and black pepper to taste
2 large eggplant
1 tablespoon olive oil
1 cup minced onions
1 tablespoon minced garlic
1 1/2 quart of vegetable (or chicken) stock (I added more stock to leftover soup the next day and liked the thinner consistency better)
1 cup coconut milk (or heavy dairy cream)
Cayenne pepper to taste

Directions:
Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender.

Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2-quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender (I don't have one, so I just put it in a regular blender), puree the soup until smooth. Stir in the coconut milk or cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.


Modified from a recipe found here.
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