From this photo, you can see where we are on spring - not far along. I looked up the other day when I was on the way to feeding the chickens and saw this nest in the tree near the house. Wow! I ran inside and used my camera to see the nest a little better. I wonder what kind of nest it is? Does anyone know? The very cool thing is it is made with bits of plastic netting from the hay bales and the inside is stuffed with sheep's wool. With the magic of Photoshop - here's what it is made of.....
I will have to keep looking for it in case it falls down one day. I wonder if anyone hatched in there? Amazing bit of the natural world using found objects!
My hens are really producing. I'm getting between 5 to 8 eggs a day. Here is their output for the past 3 days. All clean and ready to box up and keep in the refrigerator.
Because I don't sell my eggs, I'm trying to use them in many meals around here. Today for lunch I made myself Greek-Lemon Chicken Soup. The folks at Storey Publishing sent me a cookbook called The Fresh Egg Cookbook. What a great book this is - full of recipes for egg dishes and also full of stories about raising chickens. The author Jennifer Trainer Thompson is a Mom of two kids and in this cookbook she chronicles their adventures with chickens. This book is awesome for anyone raising chickens or even thinking about it.
Here's the recipe which I tweaked a bit and had for lunch. It is bright and light and just what is needed after the long winter. I added a few spears of asparagus because tis the season and the flavors blended nicely.
Greek Lemon-Chicken Soup
6 cups chicken broth
1/3 cup Arborio rice
1 carrot - shredded on a box grater
1 celery stalk diced small
1 small onion, chopped small
1/2 teaspoon thyme
1/2 diced cooked chicken
6 stalks of asparagus cut on the diagonal into 1/2" pieces
2 egg yolks
1/4 cup lemon juice
1. In a soup pot, combine the broth, rice, shredded carrot, celery, onion and thyme. Bring to a boil. Reduce to a simmer and cook until the rice is almost cooked - about 20 minutes.
2. Beat the eggs, egg yolks, and lemon juice in a small bowl. Ladle 2 cups of the soup broth into a 1 quart pyrex measuring cup. Slowly whisk in the egg mixture. Pour the broth and eggs back in to the pot. Add the chicken and the asparagus. Simmer and stir until the rice is fully cooked and the chicken and asparagus are done to your liking - 5 to 10 minutes. Season with salt and pepper and garnish with a lemon slice.
Here's the good news - Storey Books is going to give one of my readers a copy of Jennifer's "The Fresh Egg Cookbook." Here's how you enter.....
Tell me your favorite recipe that uses eggs.
Contest ends Monday April 28th.
As always, leave an easy way to get a hold of you. US addresses only please.
Have an egg-cellent day everyone. (Couldn't resist!)