Chicken love. It’s in magazines everywhere lately. I made a run to Barnes & Noble bookstore and picked up a few favorite titles, and this is what I found during that one trip.
A gorgeous Appenzeller Spitzhauben pullet named Heidi sports the cover of the June/July issue of Organic Gardening. Inside, an article models especially fancy schmancy breeds. Most of my chickens aren’t quite so stylish, but they still sport a certain undeniable chicken splendor.
In the current issue of Urban Farm (a sister publication of Hobby Farm Home), chickens abound, and there’s a great article on backyard coops in the city. Locally, Oklahoma City still doesn’t allow city chickens (ridiculous), but there are still plenty of people with them ensconced in their backyards. Interestingly, I’m told Edmond, an upscale suburb about twenty minutes south of me (and marching my way), allows up to three hens. No roosters. In Guthrie, the small town north of us, chickens are encouraged. Another article in Urban Farm is “Barnyard Backyard” wherein cute bunnies, lambs, sweet-eyed goats, and yes, chickens grace its pages. Editors, take note, this is a great publication full of information and glitzier than its cousin. I’m sure it appeals to Generation Y along with everyone else, and no, I don’t write for them, yet.
Chickens have indeed arrived, again, because everything comes full circle. My grandmother always had a backyard flock in her small town of Commerce, and when I would visit, one of the highlights was going to the coop after supper leftovers in hand.
So, when I grew up and moved to the country, I keep my own mixed flock of sturdy hens. I’m often asked, what do I do with all those eggs? In spring, when hens produce more in their endless dance in the circle of life, we are awash in eggs. I give some away, sell others, and we often have eggs for supper especially during spring. Omelets, frittatas, and quiche all call out for greens also ready now, and as I whisk up a dish, I’m reminded of my grandmothers making more egg recipes during spring.
This afternoon, Bear and I were home alone as the boys went camping so I decided to make a frittata to go with strawberries picked this morning. I prepped the berries and put some sugar on them. Because I wanted the sugar to draw out their juice, and I was in no hurry, I then went outdoors to feed the chickens and gather the eggs. I am fortunate to eat eggs laid the same day. Because we have chickens, and it is spring, I embrace this luxury.
Shaking the pan of berry tops, I called to the flock who gathered at my feet. Chicken joy ensued with much discussion over the berry tops and other scraps. Inside the coop, I found four hens “on the nest.” Although they have nesting boxes, my hens often want to lay eggs on the floor. I reached under three different girls and pulled out eggs so fresh they were still warm and had the dusky membrane not completely dry. I brought in six of these beauties, along with green onions, spinach, and chard. I added garlic, potatoes and dairy free cheese to create a frittata. The recipe is below.
Although Alex wishes things were different, here, Rocky Rococo is the ruler of the roost. While the chickens ate their treat, Rocky walked about showing them the best pieces of berry. You’d of thought he prepped the berries himself.
I sat and took photos giggling at his antics. Chickens are more entertaining than most TV.