Baby Chickens 1

Baby Chickens

Wow, today was wild. It started out as a normal Sunday morning getting ready to get out of the house and start the day. And then the phone call came....the baby chickens that were suppose to arrive on Tuesday were shipped out on Friday and were sitting at the post office waiting to be picked up. Wait what??? So off we went, a little franticly, to pick up the new baby chickies. Upon arrival to the post office we were met at the gate by a worker that was VERY happy to see us. The first thing we heard when we got out of the car was the chirping of the new little babies, it was music to our ears!! They sounded great. We got them home quickly and into their brooder with the perfect lighting, food and water. They immediately began eating, drinking and having lots of fun being out of their little shipping box. These beautiful Americana Chickens are thriving and looking great. Our little ladies are going to have a great life on the farm!

Farmin'

Fennel-Arugula Salad with Feta Cheese

Adapted from:http://www.self.com/fooddiet/recipes/2009/11/fennel-arugula-salad

I found this recipe to be very adaptable. I've made it without fennel, but added feta cheese. I didn't have any shallot, so I used regular onion, but it can also be left out. Delicious!

Serves: 4

Preparation Time: 20 minutes

Ingredients:

5 cups arugula

1 medium bulb fennel, thinly sliced into half-moons (optional)

2 tablespoons extra-virgin olive oil

2 tablespoons orange juice

2 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1/2 teaspoon finely grated orange zest

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup crumbled feta cheese (optional)

Instructions:

Toss arugula and fennel in a salad bowl. Whisk oil, juice, vinegar, shallot, zest, salt and pepper in another bowl. Pour over fennel and arugula; toss to coat. Sprinkle feta on top on serve!

Adapted from:http://www.self.com/fooddiet/recipes/2009/11/fennel-arugula-salad

I found this recipe to be very adaptable. I've made it without fennel, but added feta cheese. I didn't have any shallot, so I used regular onion, but it can also be left out. Delicious!

Serves: 4

Preparation Time: 20 minutes

Ingredients:

5 cups arugula

1 medium bulb fennel, thinly sliced into half-moons (optional)

2 tablespoons extra-virgin olive oil

2 tablespoons orange juice

2 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1/2 teaspoon finely grated orange zest

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup crumbled feta cheese (optional)

Instructions:

Toss arugula and fennel in a salad bowl. Whisk oil, juice, vinegar, shallot, zest, salt and pepper in another bowl. Pour over fennel and arugula; toss to coat. Sprinkle feta on top on serve!

Irrigation

Did you want to water something? Because you can!

Digging and backfilling

Irrigation!

Water!

Thank you Rob from Dugger Plumbing for helping me stay on track.
And thank you Timothy, Tony and Richard for helping me route the water to the field.