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The Kitchen Garden |
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Diary
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Feb 2002
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February 14th – St Valentine’s Day – is the day hens traditionally start to lay after the winter break. The weather is mild here, there’s plenty to eat and they get a daily dose of poultry spice. The chick hatched last summer laid her first egg three weeks ago and the others have started laying sporadically. We are getting three nice brownish eggs a day. |
The Kitchen Garden Church Lane Troston Bury St. Edmunds Suffolk IP31 1EX 01359-268322
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The egg is a perfect natural food; unrefined, unprocessed and unenriched – the most versatile ingredient in your larder. It plays an essential part in cakes, pasta, sauces, ice creams and mayonnaise as well as appearing in omelettes, soufflés, frittatas and pancakes. You can eat them hard and soft boiled, poached, scrambled, baked and fried. My Orpingtons lay tinted eggs, as most hens do. Welsummers, Marans and Barnevelders lay brown eggs; Leghorns, Minorcas and any hen with white earlobes lay white eggs: Croad Langshans lay plum coloured eggs and Araucanas lay pale blue and green. |
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| Make sure your hens have access to plenty of greenery and protein - sunflower seed hearts (mail order from C&J Bird Food on 01743 709 545) are a special treat and I’m sure you’ll soon have enough to egg your Pancake Day treats. | |||
