What the heck is jicama?

Spring has sprung, and it’s time for backyard chickens!  

One of the perks of having backyard chickens is, of course, having fresh eggs.  Sure, you can buy organic, free range, grain fed eggs at the grocery store.  And with all that baking I’m about to do, I have to on occasion.  They’re edible, but nothing tastes like a backyard egg.  Home raised, fresh eggs have less cholesterol, less saturated fat, and more vitamin A, beta carotene and omega 3.  And I really know that they are from free range, grain (and veggie scrap) fed, organic raised chickens.  How?  Because I see them and help feed them on occasion, and know they have a happy life. 

Mom has been the hen in charge of all the research, and this year she decided to go with Australorps.  This breed was developed post World War II in Australia (hence the Austral) and bred with Black Orpingtons from England.  This breed is best known for high egg production and meat.  An Australorp has set the record for laying 364 eggs in 365 days.  Math : 24 chicks x 1 egg a day = a lot of cakes to bake, custards to cool and deviled eggs to devour!  

The chicks were adorable little balls of fluff, and the teenagers are have developed black feathers with a dark green sheen in the sun.  Mom says that this sassy lady will sit in her lap or perch on her shoulder.  She is also partial to eating from your hand.  When most of the other chickens flutter away with the rest of the herd, she is strutting off on her own.  A liberated chic if you ask me!  Does this sound too much like a personal ad?  I’m taking name suggestions….