{ Early Summer 2012}
This year I’m on a mission to grow 4,000 pounds of fresh fruits and vegetables in my suburban backyard. In 2012 I was able to grow 2,028 pounds, and in 2013 I’m going double or nothing. I have absolutely no idea if I’ll be able to achieve my goal. But, as with any adventure, half the fun is getting there. ~Mavis
Last week we had an egg laying bomb go off. The sad thing was, the HH and Monkey Boy didn’t cook any eggs while we were gone, and now I have to figure out what the heck to do with them all. I cooked up a few last night, but I’m thinking some homemade ice cream or egg bread might be in order. We’ll see. If you have any ideas {other than quiche} PLEASE let me know. I’m all ears.
Here is what I have harvested so far this year:
Beets – 14 ounces
I think I might start some seeds next week. YES, it’s too early, but I can’t stand it anymore. I really want make a roasted beet salad.
Carrots – 3 ounces
Egg Count – 227 {3.9 per day average}
Last week we collected 54 eggs! Now that the chickens are laying about 8 eggs a day {sometimes more, sometimes less} things are going to get exciting around here. I still think there are a few hens that are still not laying so I’ll give it a few more weeks to see who’s laying and who is not.
I know Black Fatty is old {3+ years} and doesn’t lay regularly, and Piggey and Squirrel don’t lay every day either. But who else is holding back? Hmmm.
Lettuce – 6 ounces
Microgreens 5 ounces
We harvested our first round of microgreens last week. Microgreens are easy to grow anytime of year but they are especially fun to grow in winter as it is typically to cold to grow lettuce and greens outside. See those cute heart shaped leaves? Those are radish greens and they are super tasty too.
Potatoes – 2 pounds 9 ounces
We found these beauties in the garden and made potato soup. I spotted seed potatoes at Wilco the other day, so I may pick up a few bags later this week and get them ready to plant.
Sprouts – 8 ounces –
Sprouts are great in stir fry and sandwiches.
Wheatgrass – 7 ounces
Total Food Harvested in 2013: 5 pounds 4 ounces
Total Eggs Collected in 2013: 227
Do you have anything growing at your place yet? Still have snow?
~Mavis
Desi says
Angel Food Cake, eggs on sandwiches, hard boiled eggs for breakfast, deviled eggs, pancakes and eggs for breakfast, crepes, french toast, and German Pancakes. That is a lot of eggs. We’ve gotten 11 eggs so far this month and the most in the last week. They just didn’t lay in the winter. What was the wheat grass for? Nothing planted here yet, still snow in spots. Will be planting my seeds soon.
Mavis says
The wheat grass was for smoothies. 🙂 Good to hear your hens are laying again too.
Kay Crichton says
You can always freeze them, as long as you freeze them sans shell. If you freeze them 2 by 2 then you will have them in batches tailored to your favorite recipes.
Cecily says
When I have a flush of eggs I make Great grandmas pound cake:
1 pound butter
1 pound sugar
1 pound eggs
1 pound flour
2 teaspoons vanilla or almond extract
1/2 teaspoon salt
Cream butter and sugar until fluffy. Add eggs 1 at a time and beat completely. Add extract and salt and mix completely. Add in half the flour and mix completely. Mix in the rest of the flour and beat hard for half a minute. Pour batter into 2 greased and floured bread pans and bake at 350 degrees for 1 hour. Cool for a few minutes then turn cakes out of pans to cool completely.
These freeze beautifully and are great with summer berries and whipped cream.
Enjoy!
Mavis says
Do you weigh the eggs while they are still in the shell? I like this idea.
Cecily says
No, I put a bowl on a digital scale and zero it out. Then I crack eggs until it reads about a pound. 9 large eggs is about a pound if you don’t have a scale.
Mavis says
Thanks Cecily, I think I will try your Grandma’s recipe tomorrow. 🙂 I’ll let you know how it turns out.
Desi says
I saw 1 lb of eggs and couldn’t believe it. 9 eggs sounds doable though. This sounds so yummy! Hurry up and lay those eggs chickens!
Mavis says
🙂
Angela says
I was going to suggest making pound cakes, too. You could make several a freeze them. We often use pound cake with strawberries. Here is a link to Paula Deen’s recipe. Each recipe calls for 5 eggs; my grandmother’s recipe called for 6 eggs for each cake.
http://www.foodnetwork.com/recipes/paula-deen/mamas-pound-cake-recipe/index.html
Laura Arnett says
All purpose or self rising flour?
Cecily says
All purpose or cake flour (if using cake flour you need an extra ounce)
cptacek says
We still have snow, but I planted some Argonaut squash, 5 kinds of tomatoes, 6 kinds of peppers and 2 kinds of cabbage inside a few days ago. They are on a heat map, and wow, the cabbage sprang up within 2 days and the tomatoes within 3. The squash and peppers aren’t up yet, though. All under growlights.
Going to start leeks, kohlrabi tonight or tomorrow, and if I can figure out a way to cut some plastic pipe lengthwise, some peas and beans this weekend.
Madam Chow says
Having some trouble posting, so this may be a double post. Two good recipe websites with lots of egg suggestions are:
http://smittenkitchen.com/tips/2010/01/10/too-many-egg-whites/
and
http://www.simplyrecipes.com/recipes/ingredient/egg/
Jen says
A dish for you to use some eggs… How about Egg Foo Yung? If you’re unfamiliar with it, it’s basically a Cantonese omelete made with egg, veggies soy sauce and meat (meat is optional). You mix all the stuff together with the egg, so it’s not as “eggy” as with a regular omelete. Serve it with rice and gravy – the gravy recipe is usually with the Egg Foo Yung recipe. It’s a really good dish… And would use up some eggs!
crlzmmr says
My curiousity is killing me.
Several times you have mentioned something like:
“I still think there are a few hens that are still not laying
so I’ll give it a few more weeks to see who’s laying and who is not.”
but you never explain how you are going to find out.
What do you do ?
separate each hen and lock it in a closet or garage for a few days
and see if any eggs are laid?
Please explain.
Mavis says
Yes. Yes I lock them in a closet one at a time and wait to see who is laying eggs. The ones that are not get a scarlet E in their forehead.
Carla says
I would start mixing up cookie dough and using those eggs. Cookie dough freezes very well and then I can make up cookies super fast when my kiddos remind me at the last minute that we have to bring something to school, cub scouts, etc.
April Myers says
I just have to second the vote for devilled eggs. I usually make those whenever I go to any kind of potluck and they are ALWAYS, ALWAYS gone in the end. Even if two other people brought devilled eggs, there are never enough. Usually I don’t get any, which is a bummer. Other option, barter them for some other kind of protein . . . I love the angel food cake suggestion, delish! And cookie dough is always awesome to have in the freezer, rolled in logs so you can slice off just what you need now and then. Those make great gifts, too.
Kelli says
Feed them back to the hens, it is a great protein source for them. You can feed them back raw but I would either boil them and chop or scramble them. You can also include the shell if you want.
Cecily says
Feeding them back to the hens can cause them to become “egg eaters”. They will break the eggs in the nest to eat them. This happened to one of my hens. When all I was finding in the nests were wet spots and bits of shell, I watched as a hen was laying an egg and the egg eater hopped into the nest box behind her and proceeded to break the egg and eat it. We got rid of her before the other hens learned to do it.
Kelli says
That is the reason I stated “if you want”. Some people feed them back and never have an egg eater, some people feed them back and have an egg eater. You have to do what works for you and your chickens. I wasn’t trying to start an argument/confrontation, I was just giving an idea for using up extra eggs. Sorry.
Cecily says
Was just sharing my experience. Sorry if I offended.
Lindsey says
You can cure an egg eater by blowing out a shell and refilling it with hot mustard. A nest full of those works within 2 days, in my experience.
Cecily says
Clever. I’ll try that if I have a problem again. Thanks.
Erin Kerbs says
I don’t have chickens, but when I am able to get eggs on sale I buy a lot and freeze them in muffin tins for times I am low on them. I just crack one egg into each hole in the tin and stir it up a bit with a fork. Then I freeze them until solid, pop them out, and store them in freezer containers or ziplock bags. I use them to make pancakes and waffles, quick breads, other baked goods, and scrambled egg dishes.
Random Person Named Melissa says
Meringue Cookies
Deviled Eggs
Spanish Flan
or you can just put them away for Easter which won’t be too long away…. eggs last forever in the fridge.
Lynn Williams says
You can rub them with mineral oil and leave them in egg crates and they will keep at 70 degree weather for up t0 9 months. NO refrigeration required. I started this in Nov and we have been eating eggs since then from the pantry 3 and 1/2 months later. There are blogs on it. Warm your oil, use latex or disposable gloves and rub all over egg. No eggs can be cracked when doing this. Store heavy side down. Eggs keep, and no waste
Madam Chow says
Yes – the key, however, is not to wash the eggs before you do this!
Leanna says
I was watching Doomsday Preppers last week (in my down time) there was a lady that puts mineral oil (she said that is similar to thier natural environment) on the egg shells and stores them unrefrigerated and they last several months. Not sure if you want to keep eggs in your stockpile.
AgWoman says
Things to do with eggs … fresh eggs keep for a VERY long time … 6 months in the refrigerator. When you collect them, don’t wash them immediately. Straight out of the hen, eggs have a slight coating on the shell which makes them last longer.
When you wash them, the coating goes with the soap, thus the spoilage factor increases. Canned goods last long beyond their “expiration date” and so do fresh eggs (and store bought eggs, too for that matter).
Things to make with eggs:
Quiche — this is the wonderful leftover maker. Throw all your random spare parts together … 1/2 bell pepper here, 3 spring onions there, handful of spinach, left over roast chicken … whatever you have on hand. (you can even use frozen veggies).
Chop and saute veggies, add meat if desired (chicken, pork, ground beef, bacon, sausage, etc.). Add salt, pepper, spices or herbs. Put the mixture in a deep dish pie plate with a single pastry crust (precooked or not), pour 4-8 beaten eggs over the top. Sprinkle with cheese and bake at 350 degrees for 45 min. Shazam, supper is made. Pair quiche with a tossed salad or fruit.
Omelet … the quintessential French thing to eat any time of day. Pick a flavor profile and go with it … Southwestern, Italian, French, Creole … or keep it simple with eggs, cheese and parsley.
Souffle … (The French know what to do with a bunch of eggs)
Frittata — The Italian version of the breakfast casserole. … you can make these, freeze
them, save for later.
Breakfast casseroles — eggs, potatoes, sausage and cheese. make now, store in the refrigerator, bake in the morning. Bake and freeze for later.
Egg salad sandwiches. (Btw, the freshest eggs don’t make great hard boiled eggs. Older eggs do better when boiled.)
Poached egg over a salad. (this is a favorite).
Breakfast burritos — My personal favorite. Brown sausage, pour beaten eggs over. Cook together in the pan until scramble is cooked. Heat flour tortillas in the microwave. Spoon the sausage-egg mixture into tortillas, sprinkle with cheese. Roll the taco up in foil. Eat now, put in the refrigerator for later and reheat. Freeze for later … these freeze well and are still awesome after thawed and reheated.
Custard or Puddings … always a crowd pleaser
Pound cake … great dessert that uses lots of eggs but also freezes well.
A few ideas for you to consider … (somehow I feel like Bubba Blue describing all the ways you can have shrimp).
AgWoman
Penelope says
We made this pudding -link-
http://www.thegalleygourmet.net/2011/01/meyer-lemon-pudding.html
or meringues, these are the next ones we will try-
http://creampuffsinvenice.ca/2011/02/05/nutella-the-world-needs-you/
and then I second the deviled eggs, quiche, breakfast, crepes, and frozen cookies and waffles.
Or just refrigerate them. We could easily go through 3-5 dozen around here each week if I allowed it.
Wynne says
Lots of great egg ideas! The custard suggestion covers this, but I’ll add it anyway: creme brulee. Also, since you like beets, have you ever had pickled red beet eggs? Hard boiled, peeled, and then brined in the fridge with cooked beets, onion slices, and a mix of apple cider vinegar, beet juice, salt, and sugar? The eggs turn a gorgeous magenta.
Sandy says
All suggestions are wonderful. Angel food cake uses a lot of eggs and making individual little cakes solves several problems. 🙂 You can freeze them. Also make noodles and those can be frozen too.
Linda M says
I love all the other ideas and plan to use them when our hens are working overtime. But I don’t think anyone mentioned pickling them. You just make up a pickling solution for the type of pickle you like, cool it, peel hard boiled eggs and put in large glass jar and pour the cooled solution over it. They keep a very long time in the refrigerator. Good for lunches, snacking or picnics.
Knitting with Olof says
Wow. I don’t know how you do it. How do you blog as often as you do, do all that gardening, clip coupons, and have any time with your family? I’m in awe and would like to learn your method. With my 3 kids under the age of 5 I’m lucky that I have gotten my seeds in the window box.
Preppy Pink Crocodile says
I make egg breakfast burritos (scrambled eggs, some bacon if I have it around, some frozen spinach, a little cheese all wrapped up in a tortilla) and wrap them in plastic wrap. Then bag them up and freeze them. They are super handy for a snack or meal- just microwave for about a minute under a damp papertowel. Good for on the go too. I’ve never had issues with the eggs being frozen. And it might be a good way to use some of yours up.
Or what about a trade with friends? I love your food trade posts!
KK
jenny says
Barter your eggs away Mavis!!!
Mavis says
I just traded some with Girly Girl! Wahooooo!
Brooke Ross says
Holy cow! That’s a lot of eggs! I’ve been following you daily (yes, this could be considered stalking). How many hens do you have total? We only have 3 that have just recently started laying again. And can you please let me know how the transition is going, introducing the new hens to the older ones? The pecking order has always been a concern. Do they all stay together now? Or are the babies still separate from the older girls?
Mavis says
Here is a story I wrote about introducing chickens.
🙂 http://www.onehundreddollarsamonth.com/2012/04/how-to-introduce-new-chickens-into-your-existing-flock/
Veronica says
I like putting deviled eggs on risotto.
Zoe Dawn says
Yes, deviled eggs. You could also try my egg custard (takes 6 eggs for a small batch).
http://zoedawn.wordpress.com/2010/12/02/egg-custard/
I get about 15 eggs a day so we eat a ton of them (though I do sell/give them away when we can’t keep up). Can you donate eggs to a food bank? Maybe not.
Mavis says
Can I just say I love you. I am totally going to make this. My husband would freak out!!!
Patrice says
When my grandmother had extra eggs, she would make the most delightful jelly rolls — bake a sponge cake in a jelly roll pan, spread with jam and roll it up. Gosh I miss that.
Patrice says
I found a nice jelly roll recipe in the Hummingbird Bakery Cookbook. http://pinterest.com/pin/154248355959661822/
Knitting with Olof says
OK now I’m curious about how much food I can grow in my 2 4×8 raised beds. I’ll have to start weighing and keeping track.
How much do you think you are able to grow in 2 4X8 plots?
Helen in Meridian says
I would make tapioca pudding, merengue shells, and egg custard.
mandy says
I really like to make egg and green chile tacos. You just cut up the type of chiles you like ( I’ve done anehiems, yellow wax, pascillas, just whatever alone or mixed and how many your heart desires) Simmer them in a bit of water and when they’re softened almost all of the water will have evaporated. Then start adding eggs and stir with any spices you might like (I do chile powder and cumin) Onions are good in this mix too (my sony doesn’t like them,so I don’t add them unless I’m on my own with a small batch), Then just use the mixture like you would the meat in tacos. I like using steamed corn tortillas and then adding cheese, green onion, lettuce or cabbage and sour cream or guac and hot sauce. They’re quite yummy!
Terry Golson says
Did you know that you can freeze eggs? Separated them. Egg whites can go right into ice cube trays, as is. Pop out as many as you need. One egg white per cube. Egg yolks need the addition of sugar or salt to keep their texture right. BTW, I have a FAQ on my site about egg safety and storing eggs. (at HenCam.com)
Melissa says
if you end up making angel food cake (good idea for Easter) that takes care of some whites, leaving you lots of yolks….perfect for making chocolate souffle cakes (molten lava cakes) – they’re AMAZING and use like 4 whole eggs plus 4 egg yolks per batch:
http://www.roysrestaurant.com/whatsnew/recipes/
we make Italian Easter bread every year, which looks a lot like braided challah bread, but with a slightly sweet and softer texture, very similar to brioche – it’s delicious….I should go dig out my grandma’s recipe and post it here
Melissa says
couple more ideas – great frosting to use with angel food cake is italian meringue, also sometimes called 7 minute frosting – it’s light and fluffy like homemade marshmallow cream – my favorite frosting in existence – and is made with a few egg whites
another yolk idea – homemade lemon curd – yummy in/on cakes or biscuits, scones, endless possibilities