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Three Hens, a Bantam Rooster, and Double Yolk Eggs
Some of you know we have some fowl (hah!) stuff going down around here — and now that includes double yolk eggs, which you can read more about below. First, here’s a quick peek into the coop.
In addition to several pulcini (chicks) and chickens (kept separately), we also have three hens (including one bantam) and a bantam rooster who roam around the garden and scare the bejeebers out of the dogs, especially poor Luna.
Three hens that lay one egg a day are plenty for us; once they get into their rhythm, we’ll probably even have extra to give away and/or sell over the summer. The tourists who come to the village love farm fresh eggs, and who can blame them?
The little golden one on the left is a bantam hen and the partner to the bantam rooster; I’m not sure what breed the black hens are.
So, with the warmer temperatures, egg-laying is now kicking into full gear and the girls are really starting to produce. Did you know that sometimes as hens’ cycles are getting regulated, they may do things like lay strange eggs? One of our hens has been doing this:
Laying double yolk eggs may also be a genetic trait. I suppose time will tell with ours, but all I can say is that it’s pretty awesome to whip up a frittata using just three eggs because they each have two “rossi” (as they’re called in Italian) in the middle.
And that’s no yolk!
Hahahahaha…ahem.
What’s your favorite way to enjoy eggs?
If you’re ever stuck for ideas, remember I have an egg section on the recipes page!
Benefits of Chamomile: Prenditi una camomilla!
“Prenditi una camomilla!” is a common Italian expression that literally means “Have yourself a chamomile tea!” but it’s the colloquial equivalent of “Chill out!” or “Take a chill pill!” if you prefer.
There’s even a Facebook group dedicated to this phrase, which happens to be one of my absolute favorites in the Italian language.
More literally, though, many Italians also suggest chamomile tea as a general home remedy for just about any ailment, including insomnia.
Although I love other herbal teas, I’m actually not a huge fan of drinking chamomile; I do, however, *love* the little flowers it comes from.
Maybe you’ve seen them growing wild somewhere?
As you can see, they look like little daisies (in fact, they’re from the daisy family), and they are literally everywhere in the spring in Calabria. You may know the plant as Roman chamomile, English chamomile, garden chamomile, and various other names.
Did you know even Shakespeare knew chamomile, writing that “The more it is trodden on, the faster it grows” in Henry IV?
In our garden, chamomile grows wild, lining the walkway, shown here with the dogs nearby so you can see just how tiny the flowers are:
To be honest I didn’t even notice these little flowers in Calabria until one day I saw an older gentleman picking them on the side of the road; only then did I realize they must have some use — Calabrians often focus on the utility of plants and flowers, not always their beauty.
Once you’re close to the chamomile, though, the unique scent will tell you what the flowers are. Che profumo!
More Health Benefits of Chamomile
Chamomile does a lot more than just calm your nerves, too; it can also act as an anti-inflammatory, which means it can ease indigestion, other digestive issues, canker sores, conjunctivitis, menstrual cramps, eczema, hemorrhoids, migraines, and more.
For a full list as well as precautions for using chamomile, check out the Chamomile Fact Sheet at About.com.
Are you a chamomile fan?
My Fellow Americans, Happy Memorial Day!
Just a quick post to wish my fellow Americans a Happy Memorial Day as we remember our veterans and all they’ve sacrificed for us.
And now it’s time for me to step away from the computer for a bit as I regroup, take some photos, scratch some goatie faces, walk with the pooches, hang out in the campagna, and get psyched up for a busy summer ahead. Woohoo!
What do you have planned for the summer?
What’s Cooking Wednesday: Pasta with Peas
As you know, we’ve had gorgeous peas from the garden around here lately. One day, we wanted to eat peas but also something a bit more substantial, so P said, “Well can you just put some pasta in with the peas?”
Of course, amore mio, and I came up with this — now one of our favorite meals, especially for lunch in warm weather. It’s so very simple and delicious, and even great cold as a salad IMHO. Feel free to add whatever you like, including pancetta. Yum.
Pasta e Piselli
(Pasta with Peas)
(serves 2)
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 250 grams of shelled (or frozen) peas — canned wouldn’t be great in this
- 1/4 cup water
- 250 grams of short or even soup pasta like lumachine (similar to elbow macaroni in the US)
- Salt
- Freshly grated parmigiano
1. In a medium pan, saute onion in olive oil over medium heat.
2. Add peas and water to pan, and let cook until tender (depends on peas, but can take anywhere from ten minutes and up), adding salt to taste along the way.
3. When the peas are nearing done, put on water for pasta and when it comes to a boil, add salt and prepare pasta.
4. Strain pasta and add to pan with peas and toss together well.
5. Add a drizzle of fresh olive oil and top with lots of freshly grated parmigiano.
Buon appetito!
Calabrian Peas Fresh from the Garden
Remember when I shared Judy Witts Francini’s recipe for Piselli alla Fiorentina from her wonderful cookbook Secrets from My Tuscan Kitchen? I had to use frozen peas for that dish because ours weren’t ready yet . . . but then they got ready. And man do I love fresh peas from the garden.
Peas are even gorgeous as plants, aren’t they? Such pretty flowers!
I know the goats agree, and although I’m sure they’d love to munch on the peas at any stage of growth, they usually just get the pods once we’ve removed the peas.
And they love ’em!
If you’ve been following along at Goat Berries, you know that these photos are from a few weeks ago as we no longer have the goats pictured above. *sigh*
But we still have Pasqualina and Pinta, and they both love the pea pods too (and fava pods if you got ’em) . . . as I also wrote on Goat Berries, we now even get gift bags of pea and fava pods left in front of our door just for the girls!
I don’t have to tell them twice to eat their veggies!
Come back Wednesday for another great fresh pea recipe — this time with pasta!
What’s growing in your garden right now?
Michelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived.
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