A few of our hens decided to go "broody" this week. This means they stop laying eggs and occupy a nesting box trying to hatch any eggs in there. After trying to break them of the broodiness with a few different methods, we gave in to their natural instincts. So we gave them each a dozen eggs and let them try to hatch. We'll keep you posted.
Here are the broodies. A Buff Orpington and a Golden Laced Wyandotte.
Meanwhile, in vegetable land.
Ooh yeah. snap peas. Here they come. It's one of my favorite crops.
The Brussels sprouts needed a little weeding. (actually done now, just need a new picture)
The mix of wild garden kales
The herbs are filling out nicely. Just about ready!
And the chickens are rocking out.
Whatcha Eatin?
Garlicky Sesame-Cured Broccoli Salad (Adapted from the NY Times) I scaled it down from theirs to match the amount of broccoli I have.
http://www.nytimes.com/2008/02/20/dining/201arex.html
1 bunch Broccoli (the original recipe calls for the heads, but in our case we have mini broccoli, and so we use the whole stalk, leaves, florets and flowers. Coarsely chop the stems, break off the whole florets)
1 tsp. Red Wine Vinegar
1/2 tsp Salt
1/4 C Olive Oil
2 Garlic Cloves
1 tsp Cumin Seeds
1 tsp Sesame oil
Pinch Red Pepper Flakes
In a large bowl, stir together vinegar and salt. Add broccoli florets, stems and flowers, and toss to combine.
In a large skillet, heat olive oil, add garlic and cumin and cook until fragrant. (~1min) Stir in sesame oil and pepper flakes.
Pour hot mixture over broccoli and toss.
Let sit for ~1hour (we can never wait that long and just end up eating it) but you can keep it marinating up to 48 hours in the fridge.
The hot oil sort of cooks the broccoli very very lightly so it has the feeling of something more advanced than a salad.
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