Our chickens have started laying and they are going rock steady. I had pre-ordered eggs from Dry Creek farm and my dear friend Charlotte brings them with the milk each week so suddenly we have a fridge full of eggs! And that is never a bad thing in this house.
Because my preschooler goes on pancake benders I make them as healthily as possible, so that they replace any meal he might refuse. That means loading up on eggs, cultured buttermilk and healthy coconut oil.
As long as he eats something like that I also let him have healthy homemade ice cream with lots of egg yolks. I’ve finally come to realize that if you use just a small amount of maple syrup, whole milk and lots of egg yolks it’s pretty much a glass of milk with an omelette. And I can’t always get him to eat omelettes. The word ice cream, however, will stop him in his tracks any time of the day.
Since they started laying I find myself checking on the coop two or three times a day just to see what is out there. It’s always so fun to peek in and see little orbed treasures waiting for me. It was even more fun when our Easter Egger started laying and we suddenly had blue/green eggs in the mix!
Today when I went out there was only one egg and everyone was busy eating grass and scratching for bugs – no one looked like they wanted to nest. A few more trips outside revealed no new eggs. I had already given up for the day when I went to take out the recycling. There almost under the deck was a chicken nesting in the rhodedendrum. When I came back out with a load for the compost she had moved on. I hung over the deck to look where she had been laying and found two eggs waiting for me.
I decided I’d better check out a few of their other favorite spots. In the sheltered window well where they hang out in the rain I found two more eggs.
I’m guessing this is where the Easter egg hunt originated. It looks like I’ll be going on one every day now!
Suddenly faced with so many eggs and the weather so fowl (get it?) we decided to make some pumpkin eggnog.
I used about 3 egg yolks, 3 cups of milk, sugar to taste, a dash of vanilla and liberal grind of nutmeg. The secret ingredient though – the pumpkin puree we had just made up for the pumpkin cookies. I added about a tablespoon per cup. The flavor? Fresh pumpkin pie – the flavors of autumn and perfect for two Halloween crazed kids.