CHICKENS!

I have always been a city girl. I love going camping in the woods, but rural areas kind of give me the heebee geebees. That is why we bought a house in the city and I went to college in the city, I just love "the city". Recently though I have been having these incredible urges to just want to do manual labor. I started having these thoughts that maybe I was wrong and what I really desire is to be a farmer. Which seems crazy because I don't have any experience with handling animals. I have barely ever been on a farm or really seen even a chicken in real life. But I do have a longing to reconnect with my food.

I am not exactly sure when I first had the thought that I wanted chickens. It was somewhere after deciding that I not only really liked eggs, but, more importantly, felt it was okay to eat them. This thought, like most, grew into an idea, and then slowly became a reality. It started with looking up the local laws and regulations. I thought that this would be easy, I guess I forgot I live in Pittsburgh. Then I had to actually do research into what type of chickens, how big of a space they would need and what type of coop I would want to build. I started with going to a friend who also has chickens and asking him for advice. Gleaming knowledge from him and the people he referred me to made me confident that this was something I could actually do.

The Basics

Chickens are one of the easiest "farm" or livestock animals to have. The reason that urban backyard chickens are popular is because you can actually have them in an urban environment, they don't require much care or space. (though more space than some factories would have you believe)

Local Laws & Regulations
We live in a society, and world, filled with rules and restrictions. The first step towards owning chickens is understanding what you can and cannot do. Some cities/towns/boroughs have general laws, others are very specific. One law here in Pittsburgh says we are not allowed "fowl at large". Sometimes it is very difficult to figure out what your specific legal boundaries are and when you do it might still be difficult to get the right permits. Two of the best online compilations of chickens law are City Chicken and Chicken L.O.R.E. But do some of your own research as well.

Also, though it usually isn't part of the law, you should really talk to your neighbors, at least the immediate ones. They might be just as clueless about chickens as you were. You can help to quell some of their potential fears and concerns, and share your newfound poultry knowledge.


Space & Housing

I have seen some pretty creative ways people have housed chickens in small areas, but here are some things to think about.

Coop
The henhouse is where your chickens will sleep at night. The coop needs to be completely sealed and protected. At night chickens enter an almost trance-like state and will not be able to protect themselves or even run away from predator.  For the coop you want at least 2-3 ft² per chicken. You also have to have a "roost". This can be anything that resembles a branch. The chickens actually roost at night, they sleep on the branch.

Fenced Area or Run
In most cities, you can't have your chickens just wondering around and you don't want them to be. Depending on the chicken and if they will be supervised while out, will help determine what kind of fence or run you need to create. Sometimes also clipping the chickens wings, which is completely harmless to them, can make it possible for you to have a shorter fence. The chickens we have are really docile and haven't flew over the 3 ft. fence we have, yet. For a proper run, you should have at least 4-5 ft² per chicken.

When you've determined that you have enough space in your backyard to house a coop and a run, you need to decide how you are going to get them. You can purchase already built coops or you can make them yourself. You can pay thousands of dollars or you can build something with all scrap.There are plans everywhere for coops, search online until you find one you like and is equivalent to your skill level :) If you want to go the pre-made way, the Eglu is supposed to be rather cool, but expensive.


Breed
Once you've figured out that you can legally have chickens and have physical space for them, you need to find which breed is the best for you. What are you looking to get out of this? Eggs or a pretty pet?

The Sultan chicken on the left is going to produce much fewer eggs than say a Rhode Island, because they were breed for their looks not their eggs. Also, you need to think of what environment you are in. Some breeds are more hearty while others require cooler temperatures.

You also need to decide if you are going to raise the chicks or get laying (grown) hens. Since we received our chickens at a year old I have no real experience here. I have heard that chicks are really cute, but can also be work. There are also specific laws about buying chicks vs. chickens. Most of the people I know ordered their chicks online, which seems really ridiculous. To learn about raising chicks, go here.

You can find a complete list of breeds and their various characteristics here.

Care
When you finally get your chickens, coop and run, you'll want to know what to do with them. The chickens need to be let out in the morning. They will roam around and graze, mostly just eating and pooping. Because of the poop, you will need to hose things down. Depending on what method you use  for litter, you can clean the coop every 1-2 weeks or 1-2 times a year. This is the Deep Litter Method. As it gets dark, they will naturally go back into the coop and settle onto the roost. You need to close and secure the coop. Sometimes they need a little encouragement with returning to the coop. If we know we are not going to be home by sundown we put them back in their coop early to avoid any danger. They also need water, especially on hot days like we have had recently, and food, though the amount they consume will vary depending on how much they've grazed or been given treats. You also need to be aware and watch for their health. Here is a little guide to some basic issues.

Links
Urban Farm Store - They have some great resources, I would also highly recommend their book "A Chicken in Every Yard" it is really easy to read and super informative.

Backyard Chickens - A wonderful online resource with pretty much everything you can think of.


All that is left to do is enjoy the eggs and the entertainment your flock brings. I can watch scratch-scratch-peck for hours. And how large and delicious the eggs will be!


This is in no way a comprehensive guide to chickens, but it is at least enough to get you started thinking about it. Do you have chickens or advice to give? I love hearing chicken stories!

Snobby Joes

We had a group of friends coming over for dinner last night and I was trying to think of something easy to make for a large group. Snobby Joes was definitely it. This recipe is from Veganomicon, a very valuable book to the vegan crowd. I change just a few things to make this recipe even more healthy than it already is. The "meat" of it is lentils, but it would be easy to substitute grass-fed ground beef. Though I would suggest you try it with the lentils as it is super tasty! Unfortunately I wasn't able to take any pictures of these, but I did steal one.

Image courtesty Seitan Is My Motor

Snobby Joes

Prep Time 10 Min : Cook Time 40 mins : Servings 4-6

Ingredients:
1 cup uncooked lentils¹
4 cups water²
1 tablespoon olive oil
1 medium yellow onion, diced small
2-3 carrots, diced³
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard
4-6 buns⁴

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot or large saucepan over medium heat. In a covered microwave safe bowl, steam the carrots for about 2 minutes, no need to add additional water the carrots will have enough. Saute the onion and carrots in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes.

Serve hot!

Courtesy of PPK(Post Punk Kitchen), a blog of one of the authors of Veganomicon.


Foodnotes:
1 We usually use red/orange lentils
2 I actually used a mix of water and whey, which I had left over from making cheese. Whey is awesome! FYI This makes the recipe not vegan.
3 The original recipe calls for green pepper, but I am not a fan of green pepper. And red, orange and yellow peppers are always incredibly expensive as well as hard to get local. Whereas carrots are cheap, filling and from our area!
4 We had delicious buns from Allegro Hearth in Squirrel Hill

CSA

...And why you should have one this season!

CSA stands for Community Supported Agriculture. What does that mean? Well, the way a CSA works is through investment. A consumer buys a share with a farm. The consumer pays upfront a certain amount and ensures the farmer that a specific amount of their crop is going to be purchased. The farmer can then rely on the intended consumption. They can use the money to buy seeds and pay for other upfront costs, rather than having to wait until they can sell their crops after harvest. This also gives them cash flow throughout the year, rather than receiving most of their income during just one season. The consumer then picks up their share, usually on a weekly basis, of the crop from the farm. This lasts for the entire season, usually 20-25 weeks.

Shares

Farms usually have different types of shares. Most common are half, full and advanced. The share is the amount of food you will be receiving. It can also indicate which type of food you are receiving as some farms will have a dairy share, which would include milk or cheese every week.

Cost

Though the cost upfront seems like a significant amount of money, it actually works out to be cheaper than buying produce from the grocery store. Most CSAs are between $23-26 per week, much less than if you were to buy the same products individually.

Drop-Off/Pick-Up

If you live by, or are willing to drive to the farm, you can always pick up your share from the farm. However, for those who can't, there are various city drop-offs depending on the CSA. You should factor this into which CSA you choose, you don't want one that drops off on the same night you have Chess Boxing practice.

Farm Tour Day

Almost all farms have what they call Farm Tour Days. This is a time when the CSA members are invited to the farm they have been supporting. It is a great way to get to know the farmers and see the farm. Sometimes you even learn something, on the farm tour last summer I learned that asparagus was grown one stalk at a time. It helps you see the producers of your food as real people. It helps you see the world of food production with your own eyes.

Local

This one is obvious, but you are supporting a local company. CSAs are just as good as going to your local farmer's markets to get food, most of the CSA farms even sell at farmer's markets.

Family Farms/Co-ops

All of the farms are either small family farms or farm co-ops. Pennsylvania in particular has a significant number of small family farms that are dying every year from competition. When harvests go well, things can be easy, however for a small family farm or co-op a bad crop can mean big problems. By participating in a CSA, if the harvest goes badly or doesn't have maximum production, you are ensuring that the farm doesn't go out of business and can continue. You are helping to give them "Rainy Day"(bad analogy since rain is good in the farming world) money to bring them through the bad harvests or unforeseen problems.

Decisions

When I pick up my CSA for the week, all of my decisions are made for me. I don't have to go through the produce aisle and think of what to make. Instead, I am given the fruits and vegetables that I will be using that week. This is a huge plus for me, as decision-making usually leads to frustration in my household.

This past season we had a full share from Harvest Valley Farms. Every Thursday we would go to pick up our share. A sample weeks share would be: 1/2 dozen ears of corn, pint of pickling cucumbers, head of cauliflower, three zucchinis, a bag of green beans, 4 apples and a head of lettuce. Harvest Valley sends out a weekly e-mail letting you know what is in the share and includes a recipe using one or more of the items. I absolutely loved it and we plan to continue getting CSAs every season.

If you have a CSA or decided to get one, which farm are you using and why?

If you are interested in getting a CSA this season, which you should be, Local Harvest is a great website to find one near you. Local Harvest also has information on farmer's markets and other food related things.

Mac & Cheez

I really have started disliking the "clever" ways people play on words for vegetarian and vegan things. This recipe is more like Mac and Veg Sauce, but that just isn't appetizing. So I used the Cheez alternative, which really just makes me think of Cheez Whiz...Eww.

This is one of our favorite vegan dishes. It's nice and heavy, like normal Mac & Cheese, but is full of vegetable deliciousness.

This isn't a recipe that would fool someone, you can definitely tell there is something up with the sauce. (If you are interested in a good homemade vegan "cheese" sauce, this is one of my favorites. Just make sure you add extra lemon juice as it will add some nice cheesy tanginess.) The recipe below is a modification of this original recipe for 'No-Nooch, No-Tofu, Excellent Mac 'n' Cheese'. Nooch is another name for Nutritional Yeast Flakes. In my opinion of the biggest arguments against veganism is the issue of Vitamin B12. B12 is a vitamin that is important to the nervous system, and a severe deficiency can result in some pretty serious health problems including anemia and nervous system damage. Vitamin B12 is not available in any "natural" plant food form. The only way for vegans to get it is through supplements or fortified foods. Nutritional Yeast Flakes are one such fortified food. Nutritional Yeast is not like baking or brewer's yeast, but is often used to make cheese-like substitutes because of its nutty flavor. One of the changes I make to the original recipe is including "Nooch" as I like its flavor and texture.

Mac & Cheez

Prep Time 10 Min : Cook Time 15 mins : Servings 6

Special Equipment Needed
Food Processor or Blender

Ingredients
8 oz Macaroni¹
2 Medium Sweet Potatoes²
4-5 Medium Carrots
1 Medium Onion
1 Tablespoon minced Garlic (about 2-3 cloves)
1/2 Cup Raw Cashews
1/4 Cup Lemon Juice
2 teaspoons Dijon Mustard
2 Tablespoons Vegan Margarine³
Salt and Pepper, to taste
Red Hot Pepper Flakes, optional

Prepping the Veggies

1. Place the cashews in a small bowl and cover with water. Allow them to soak whilst you are doing other things.
2. Chop the sweet potatoes, carrots and onions.
3. Put the sweet potatoes, carrots and onions in a large pot and cover with water. Bring water to a boil over high heat.
4. Once the water is boiling, turn down the heat and allow to boil on medium heat until the carrots and potatoes are tender, about 10 minutes.
5. Carefully drain the veggies, saving the liquid in a bowl.
6. Reserve 1/2 cup of the broth and place the rest back in the pot and bring to a boil. This is the liquid you will boil the pasta in, add additional water if necessary. When the broth water is boiling, cook the pasta accordingly.

my new food processor (see notes)

Food Processor: The Mother of All Small Appliances

7. As the pasta is cooking, drain the cashews and place them in the food processor.
8. Add the 1/2 cup reserved broth, garlic, lemon juice, mustard and margarine to the cashews. Process until smooth.
9. Add the veggies to the mix and process until smooth. The consistency should be like a thick sauce.
10. Taste the sauce and adjust the spices as needed, this is when you should add some salt and pepper.

Make It Spicy

Once your sauce is where you want it, assemble. Place some pasta in the bowl, followed by a healthy portion of sauce. Unlike other Mac & Cheese recipes where it's a 3/4 noodles to 1/4 sauce proportion, this dish is best when it is at least half and half. So be generous with the sauce. Sprinkle some red pepper flakes, or even your favorite hot sauce on top, and enjoy the veg!



Notes:
1 The East End Food Co-op has a great macaroni in their bulk section that is made from quinoa flour. It's awesome and has a bunch of added protein. If you don't know what quinoa (pronounced KEEN-wAH) is, it's a grain that is the only non-animal complete protein and super tasty.
2 There is always a debate over the difference between sweet potatoes and yams, but as I don't feel like getting into that here. I mean the root vegetable with the dark red/maroon-ish skin and the orange flesh.
3 I use Earth Balance when I want a vegan margarine. It is the tastiest to us, but anything would work.
4 Food processors are awesome. My old one broke a bit ago and I did a ton of research about this new one. It is agreed upon by almost all of the reviewers, consumer and professional, that this is basically the best food processor out there right now. It is the Cuisinart Prep 11 Plus DLC-2011. This was its inaugural ceremony and it preformed beautifully!

The East End Food Co-op

...Or why you should shop at your local food co-op.

In case you don't know what a co-op is, aside from a magical, wonderful land of rainbows, it is a business organization owned and operated by a group of individuals for their mutual benefit. The East End Food Co-op is a grocery store in Pittsburgh that sells food, cosmetics, vitamins, toiletries and cleaning supplies that are "natural and organic".Therefore everything in the store has been carefully purchased and thought about. Co-ops are the best place to do all your regular shopping, especially in the winter months when you can't rely on farmer's markets and CSAs.

Local

While buying local is very trendy, this doesn't make it any less important.

Eggs Pomodoro

...Or 10 steps to the culinary mastery of poaching an egg.

I had never poached an egg before, at least not in water. I use to call eggs that I microwaved a certain way poached, but after poaching eggs and eating them, those were definitely just microwaved eggs. So I decided it was time to change this and level up in my culinary skills. I am not sure how many of you have watched Julie & Julia, a movie I was very surprised that I highly enjoyed, but there is a scene where one of the main characters attempts to poach eggs. I had heard it was difficult to poach eggs and this scene reinforced that fear. From an episode of Secrets of a Restaurant Chef with Anne Burrell, I learned that you need to add a bit of vinegar to the water. Julia Child from Julie & Julia says you need very fresh eggs. Finally, Whitney Miller, the winner of Masterchef US, used a technique on the show where you swirl the water before you drop the egg in to be poached. With all of these tips, I set to work poaching eggs for the first time.

I originally wanted to do an Eggs Benedict,

Recipe of the Week, Launch!

...or Curried Sweet Potato and Lentil Stew.

I am absolutely obsessed with food. Eating it, cooking it, learning about where it comes from and how it is made. So I decided it would be a great idea to start a regular recipe of the week post. Sometimes they will be recipes of my own creation, sometimes ones straight out of a cookbook or from online. Mostly they will probably be somewhere in between.

I thought I would start off with an easy slow cooker recipe. This week our recipe comes from Betty Crocker Easy Everyday Vegetarian.

Vegan? Not Vegan?

...or why I decided not to be vegan anymore.

I had been vegetarian and then vegan for about 3 years. When I went to China we decided that we were going to do the best we could at keeping our diet the same. However, being in a smaller city in China, not knowing the language, and eating with other people made it extremely difficult to eat vegetarian and impossible to eat vegan.

When I got back from China the first time, it was around Thanksgiving and I decided to eat the traditional food, turkey, mashed potatoes, gravy. By the time Christmas rolled around, I was so weighed down by animal products that I was fully ready to be vegan again, and consequently had a delicious vegan Christmas.

This time around, I was in Shanghai, a much larger city