Meet the newest ladies to join our project!

A few Mondays ago we drove about an hour upstate and picked up 20 beautiful Redstar hens and 1 super sassy Araucana!
We’d like to give a big ol’ thanks to Orrin Pierson up at Pierson’s farm for selling us these lovely already-laying hens.
The hens love to walk around the property and the woods, eat worms and seeds, scratch for buried treasures, drink clean water, eat ticks, sneak inside the house and they love to socialize!

The chickens can often be found contemplating the meaning of life, and asking themselves questions like “Why am I here?”, “What does it mean to be a chicken?”and “What’s under that leaf?”

No conclusions yet.

They are super docile and we can easily just walk right up to them and pick them up. Except Ms. Sassy Pants, the Araucana. She’s pretty skiddish and runs very fast.

We are in the process of renovating a shed on the property to be able to permanently house our chickens. In the meantime, the ladies are being housed in a temporary coop that we put together with some fencing, a tarp, scraps of wood, and big poles/branches from the forest.

Hens prefer dark cozy spaces to lay eggs, and three or four hens will share one nest. We have 10 laying boxes for our 21 chickens. The boxes have dry leaves from around the land on the bottom. Big branches go across the coop at all different heights, and are supported by holes in the fence and secured by twine. The branches are there so that the hens can roost on them at night while they sleep.

What is it like taking care of these ladies?

Well our daily schedule looks a bit like this: Someone goes out around 6:30am and gives the girls some fresh food and clean water. We leave them in the coop until around 10:00am for now to make sure they get used to laying eggs inside the boxes, as opposed to around the yard. Around 10:00am we’ll let them out to roam the property, collect whatever eggs are in the boxes, and give them clean water if necessary. Once it gets dark out, we make sure there are 21 chickens in the coop, collect any eggs, and close them up for the night. They have been laying between 8 and 20 gorgeous brown eggs every day!

So, why is it important to us to have chickens?

Getting chickens was one step in becoming self-sufficient as a community.

On a larger scale, by getting fresh eggs every day from the chickens in our backyard, we have lessened our dependence on a food system that is fossil fuel dependent, chemical dependent, destructive to nature and is controlled by people and corporations that do not work to serve us, the Earth, or any of it’s inhabitants. That is not the kind of industry we want to be supporting with our dollars, or the kind of food we want to be bringing into our bodies.
Besides the political aspects of raising chickens, they serve very important functions in our system. The chickens are able to convert unusable materials, like grass, into something that we can eat, like eggs! The chickens also poop all over the yard, fertilizing the grass which will grow so they can eat it again! When they poop in their coop, we can easily compost it and use it in our garden. As the season progresses in our garden, the chickens can be used as little helpers in tilling up the soil, eating pests, and getting rid of crops that are done producing. When the chickens get a bit older and produce less and less, we can borrow a rooster to fertilize the eggs so we can propagate more chickens. Once they stop laying for good, we can make some tasty chicken soup!

Plus, they eat ticks…..Let me repeat, they eat TICKS!!!!

And that’s what’s up….

Eastern Light Project

an alternative to free range chickens, a mobile chicken coup or “ark”

The post Blog: What’s Up? Chicken Butt!! Meet our Free Range Backyard Chickens! appeared first on Suburban Foragers.

More and more suburbanites decide to start raising backyard laying flocks every season and most people have little or no experience with farm animals. Last year I started my first flock after a winter of research and design on chicken housing and management systems. Although the most popular method of raising laying hens is a permanent coop and run, I strongly advise people not to raise chicken using this method. In a coop and run system chickens are in the exact same place everyday and in a short time will eat and scratch up every bit of vegetation and bugs. Additionally permanent areas smell a lot and require frequent scooping of poop. Many people think that “free range” is the best possible way to raise chickens but the truth is soils and pastures will be much more productive and healthy with a chance to rest. “Free range”  hang out in the spots with the food they like and do not let the land rest. They will also poop and lay eggs in places you would never imagine and get eaten by hawks and other wildlife without a guardian watchdog.

Housing

For suburbanites I suggest using a mobile chicken ark because they provide birds with new pasture everyday, provide protection from predators and look nice. Chicken arks are two story mobile structures with open bottoms so birds can forage in a new area everyday and roost at night. Chicken arks are practical for suburbanites because most people already have a lawn in there yard they could move the ark on.

Chores

My daily chicken chores consist of moving the ark to a new spot, refilling the water, refilling the feed and collecting eggs. When my family is busy working and at school the chickens forage in the pasture.  In the evening when everyone is home we let the girls out of the ark to fly around and  eat dessert! The girls love scratching in the worm filled compost and wood chip piles. They often chase each other around with worms in their mouths until dust when they return to their roosts and we close the door so no raccoons enter at night.

Feed and water

All kitchen scraps including meat can go to the chickens and can make up  part of their diet. Two common misconceptions about raising chickens on pasture are that supplemental grain in not necessary and that chickens are vegetarians. Even in the late spring when everything is lush the birds still need supplemental grain to be healthy. I recommend Natures Best Organic Layer Pellets which is based in Pennsylvania. Currently I am experimenting with growing plants chickens like so they get a more diverse diet and because grain prices are going up everyday.  Plants chickens love are mulberries (all berries), sunflowers, amaranth, lambs quarters, French sorrel, squash seeds, comfrey and many more.

Birds

For suburbanites I recommend getting just laying hens and no roosters because neighbors will most likely complain about the noise of roosters. Hens are not very loud if they have what they want. The breeds that I have are Speckled Sussex, Americana, Buff Brahman and Cuckoo Moran. I purchased the birds at Midsummer Farm (certified organic) in Warwick, NY where I also learned most of what I know about chickens. Mark and Barbara offer many workshops about raising chickens and farming.

http://www.richsoil.com/raising-chickens.jsp

http://www.midsummerfarm.com/heirloompoultry.htm

an alternative to the chicken ark, free range chickens

The post Blog: How to Raise Backyard Chickens in a Mobile Chicken Coop appeared first on Suburban Foragers.

Every August, you can find black cherry trees covered in drooping clusters of shiny ripe fruit, like thousands of threaded beads. These cherries are smaller and more tart than the domestic varieties.  They grow in elongated racemes and appear to be more like berries on little stalks.  However, you will find that each “berry” contains an unmistakable cherry pit.

They are not as sweet as regular cherries, but their tannic tartness makes them ideal for making jam, jelly, syrups and wine.  However, despite their being considered unpalatable, I really enjoy their sweet/sharp flavor straight from the tree, and will happily spend time munching away on them as a refreshing snack, whilst out walking.

The bark of the young tree is used for its medicinal properties, mainly as a cough remedy and sedative.  However, avoid eating the leaves, as they contain cyanide, which reaches toxic levels once they are crushed or begin to wilt.  Many cattle and horses have died from ingesting them.  The pits are also poisonous, although they have to be crushed in order to release their cyanide content, so fear not, if you accidentally swallow one or two. They’ll just pass on through.

Unless you have a cherry pitter, removing all those pits can prove to be very time consuming.  You can try rolling the fruit between two cutting boards to loosen up the pits, but this can be very messy.  All in all, you won’t get a lot of fruit at the end of the day, so I’d recommend having some apples on hand.  I’d recommend crab apples, but they are just as labor intensive as the cherries.

If you can pit sufficient cherries to make a cherry and apple pie, you won’t regret it.  However, these wild cherries are not as sweet as regular cherries, and may require more sugar in the recipe (according to your taste preference).  Pitted wild cherries make great accent fruits in fruit salads, green salads,  and chicken and tuna salads.  I’ve used them to make a sweet and tart sauce for fish, which I’m sure would work just as well with chicken & pork.  For a wicked dessert idea, try soaking them in rum or brandy for a while, then pour them over ice cream or even waffles with some whipped cream.

We recently made some venison kaftas for a wild foods feast.  Fortunately, black cherries were in season, so we made a black cherry sauce to accompany them.  It was a big hit.

If you are lucky enough to be able to harvest some black cherries, try making a sauce.  The recipe is fairly simple and easy to make. Depending on how much you reduce the sauce, you can make a useful black cherry syrup, which can be added to seltzer for a refreshing drink or taken straight as an very effective treatment for coughs and bronchitis.

See Lisa Caccamise’s recipe here

The post This Season’s Wild Edible Plant: Black Cherries appeared first on Suburban Foragers.

2 cups wineberries or raspberries
1 750 ml bottle of Riesling or other fruity/semi sweet wine – Grape juice or ginger-ale can be substituted for non-alcoholic version.
2 bottles of Kombucha – flavor of choice – we used 1 bottle citrus and 1 bottle hibiscus
2 T honey
Fresh orange slices – plus more for decorating sides of serving glasses.

1. Mix all together and chill well.

STUFFED GRAPE LEAVES
Makes about 30

30 wild grape leaves
Sea salt
1/4 cup white vinegar
DRESSING:
Juice of 1/2 lemon
1/4 cup red clover or apple cider vinegar
1 tea Dijon
2 T honey
1/2 cup olive oil or more to taste
FILLING:
2 onions, chopped finely
4 cloves garlic, minced
1/2 cup olives – black, green or a combination, chopped
1/2 cup feta cheese, crumbled
3 T milkweed buds
1 T milkweed pods, chopped
2 T field garlic kernels
1 T black mustard seeds
2 crisp apples, cored and chopped fine
1/4 cup raw pumpkin seeds
1 T herb spice blend of choice – TJ’s 21 salute is very nice
4 cups COOKED millet

1. Bring a large pot of salted water to a boil. Add 1/4 cup white vinegar and grape leaves. Simmer at least 10 minutes, then turn off flame and steep leaves until cooled enough to touch the without burning.
2. In a jar or food processor, add all the dressing components and mix well until smooth.
3. In a large bowl, combine all of the stuffing components** and mix well.
4. Add 1/2 the dressing to the stuffing and mix. Add more dressing a little at a time or until the filling starts to clump together easily.
5. To stuff: Lay one grape leaf down on a flat surface – pretty side down – and top with about 1 T filling. Fold both sides over the filling and bring one flap up then the other and, while guiding the stuffing inward, roll the leaf away from you until a tight cylinder is formed.
6. Continue with rest of the leaves and brush with olive oil to keep the leaves moist and glossy.

** The ingredients we used were what we had on hand. Please feel free to add, subtract or change any of the filling ingredients. Rice for millet, cranberries for apples, sunflower seeds for pumpkin seeds. . . etc. Also, if you have a favorite bottled dressing, you can use that vs the homemade dressing above, although in our opinion, homemade is always best :)

to watch the video click here

The post Recipe: Stuffed Grape Leaves and Wineberry Sangria appeared first on Suburban Foragers.

for Chef’s Lisa’s recipes click here

The post Video: Feed Your Farmers: Stuffed Grape Leaves and Wineberry Sangria appeared first on Suburban Foragers.

visit our friends at the Eastern Light Project here 

The post Gathering Together: Video: “Wild Foods Pizza Party at the Eastern Light Project” appeared first on Suburban Foragers.

The post Quick Tip: Video: The Magic of Jewelweed appeared first on Suburban Foragers.