What do you do in the Winter Time? Bake Bread

My favorite ingredients for baking bread.  

The Compact Bosch is great for newlyweds, small families, and empty nesters.  

Bread mixing in the Bosch

     I love baking bread, and winter time is the ideal time for baking. It warms the home and heart.  s there anything that compares to the smell of fresh baking bread? Nothing that I know of.

      Recently I discovered the most wonderful flour for baking bread. For years I have used Wheat Montana's wheat  flours and natural white flour, in fact their flour and wheats are mentioned in many of my recipes. Natural white is a pure white flour, free from any chemicals and bromains. When I use white flour, and it is only when baking yeasted breads, Wheat Montana's Natural White is the best and only one I use now. I have used King Arthurs in the past, but now Wheat Montana is so available that it is the only one I use.  You can even find it at Wal Mart.

      So back to my discovery. I generally don't use red wheat for baking bread. I love the Prairie Gold hard white wheat and that is what I have used for years. So the discovery was when I was given a bag of Bronze Chief Flour from Wheat                          

The dough kneaded for six minutes.

                                                                   Montana. I was teaching a class and used the flour because that was all I had.  I was a little nervous using a flour that I have never used, especially when I was teaching a class. But having no choice ,I went ahead and baked the bread. Oh my, when the bread came out of the oven I was totally amazed, it was the prettiest bread I had baked in a long time. The people were delighted. I loved it.

     I thought it might have been a fluke, the weather, the humidity, etc. So when I got home the first thing I did was make a batch of bread at my house just to see if it was a fluke or not. It was amazing again. I have done it several times and have had a great experience each time.  The Bronze Chief is an amazing flour for baking. I use it,  and add just a small amount of the Natural White. Perfect bread every time.

The dough oiled and ready to divide.

 

   Here the dough has been mixed for six minutes in the Bosch mixer. I love the Bosch and have used one for years. It is amazing. The Bosch combined with Wheat Montana is a sure recipe for success. I always use oil on the counter after I knead the dough. More flour will make it stiff. This is eleven pounds of dough ready to divide into loaves.  

Dividing the dough.

      I use this wonderful stainless steel dough divider to divide the dough into weighed pieces. Depending on the size of the pan with determine how much dough you will put in the pan. I always weigh the dough to make sure it is the right amount. It makes all the loaves turn out the same. My favorite pan holds 2 pounds of dough. I have smaller pans that hold 10 oz. of dough, which is the perfect size to give away.

Weighing the dough.

     So I actually have a small kitchen scale I use to weigh the dough. Kitchen scales are a must to have in the kitchen. I cut and weigh the dough and put them on the oiled counter ready to form the loaf.

Forming the loaf.

      After the dough is weighed out, I form the dough into  loaves and put the dough in the appropriate size pan. The pans have been sprayed to keep the dough from sticking.




     

Letting the bread rise in the pans. 

       

         The dough is divided and placed in the pans. I was able to do 3 - 2 pound loaves and 8 - 10 oz. loaves.   Now I let the dough rise until double, this will take about 25 minutes.

The bread has risen.  Ready to bake.

 

      The dough is now risen double and ready to bake.  I always preheat the oven to 400 degrees to start. Once the bread is placed in the oven I drop the temp. to 325 degrees. The bread takes about 25 minutes to bake. The internal temp should be 180 degrees on the inside. I use a meat thermometer to check to make sure the bread is done. Simply place the thermometer in the end of the loaf when you think it might be about done.  If it is 180 degrees or more it is done. Under 180 degrees the bread will be doughy on the inside.

The bread is baked and out of the oven.

 


      The bread is done. Notice how each loaf is the same size, weighing the dough really works. Notice how the sides of the loaf are perfectly formed. Letting it rise and putting it in a hot oven does that.

Fresh Baked Bread,  Perfect every time with Wheat Montana Flour

Bronze Chief Fresh Baked Bread

8 cups hot water

1 cup oil

1 cup Xagave

2 tablespoons salt

1/4 cup yeast

20 cups of Bronze Chief Flour  (That would be 5 pounds)

4 cups Natural White flour, about

In Bosch bowl, (do not try this recipe in a Kitchen Aid)  place hot water, oil, xagave, and salt.   Add Bronze Chief flour and place yeast on top.  Turn on mixer and start mixing.  Adding white flour just until dough pulls away from the sides of the bowl.  Knead for 6 minutes.   

     Making bread is fun and enjoyable. The secret to success is quality ingredients and the Bosch mixer.   I think every family in the world should experience fresh baked bread. It is a tradition that I love and hope my children carry on well after I am gone. What do you do in the Winter time? I hope you bake bread.

Enjoy  Chef Brad ~ America's Grain Guy

Redefining Hamburger Helper

Hamburger Helper

It's Cooking

      Ok,  why would I do a blog on Hamburger Helper?  Good question. I hate the stuff and it amazes me that so many people use it. So I decided recently to make some just to see what the attraction was to this product, and products like it.

     The next few blogs will be dealing with packaged goods that most of America uses. At first I thought that maybe it was the cost,  that it was cheaper to buy the box than to make it from scratch. That is not the case, in fact it is almost double the price. I thought that it might be the ease of making it. Faster and less work, well not true, it takes less time to make it from scratch. Last of all, I thought it was the flavor. No it was not the flavor either.  So what is the attraction of packaged meals?

      I think it is advertising. They know what they are doing. They, the packaged food Mafia, have us convinced that it is cheaper, easier, and taste better. They prey upon how busy we are, and how we need meals that take just minutes to prepare. Why bother with all the mess and fuss? Just buy the box and wham, like magic you have a wonderful healthy dinner. And the thing that gets me is that we all fall for it. We stock our cupboards with boxes and boxes of meals that we can make in minutes. Taking no thought for the future, just thinking about filling an immediate need, feeding our families. If we really thought about how the foods we are eating and feeding our families effect our lives down the road,  I think we would make better choices.

      So what is the big problem I have with packaged foods?  IT IS THE CHEMICALS WE ARE FILLING OUR BODIES WITH. Yes that is it.  Have you ever read the list of ingredients that are in that supposed simple meal in a box. Amazing. The box of Hamburger Helper has listed 50 + ingredients, including hydrogenated fats and food colorings. Most of the list I have no idea what they are.

     I made the same type meal with less than ten ingredients and they were natural and organic. No dyes, no bad fats and no chemicals to keep it fresh.

     I guess is what I am saying is, Come on people, take a look at what you are eating, take some responsibility for what you are feeding your families,  the easy way is not always as it seems.

     Can you tell, this is a touchy subject with me.

     This is what I really think, first of all, we have desensitized our taste buds if we think foods out of the box taste great. Second, if we really want to be healthy, we have to take back control of the foods we eat, put the "Packaged Food Mafia" back where they belong,  in the trash. And third, start cooking again. I mean bring out the saute pan, and the knifes, and the fresh produce, and the chemical free seasonings, and start enjoying food how it should be prepared, with love and devoid of toxins, that simply are destroying America.

    Now I will tell you how I prepared my own personal hamburger helper. I prepared the boxed version next to my version from scratch and it took the same amount of time, in fact my version was faster. The boxed version you have to cook on low for 12 minutes, my version took about 9 minutes.  Here is what I did. Put a pot of water on to boil,  started cooking the ground beef, made a roux, cooked the pasta, drained the pasta, added the roux to the cooked meat, added milk, cooked until thick, added cheese, pasta, and seasoned it. It tasted great and was chemical free.

     About the cost, The boxed version cost $1.70, it had 5 oz. of pasta and seasoning with imitation cheese powder or something like that with a thickening agent. It called for butter, milk, and ground beef.  My version,  I did a pound of pasta for $1.00,  used spelt flour for the thickening agent, milk, butter, all natural seasoning, and fresh cheese. It was not cheaper to use the box and I ended up with more food for my family. Oh I also added some cooked red quinoa.

     So the truth is, homemade is cheaper, better for you, and saves you time. And I had everyone taste both, all agreed the my fresh version was better.  ome did say they liked the boxed version, but they did admit mine did have more flavor and they felt like eating more of it. The boxed version tired the taste buds out for some reason.

     I, like most of you struggle with feeding my family. It is a chore to come up with creative ideas day in and day out. It is easy to cave in and do the seemingly simple things,  but we must ask ourselves if what are doing is helping or hindering those we feed. I chose to take the time and prepare meals that not only taste great, but are of benefit to our bodies. It does take some time and thought, but in the end it will be worth the effort.    Have a great day,  Chef Brad~America's Grain Guy

My Version has brown rice pasta

     Pasta's have gotten better over the past few years.  I remember the first whole grain pasta that came out,  it was bad.   Now most are really good and add so much more flavor and nutrition to our diet.

Browning the Meat.

     I browned the meat.  I usually add grains to my meat to extend and add much needed nutrition.  I try to keep cooked grains in the fridge at all times. If you are determined to eat boxed foods at least add grains to the meal.

Cooking the Rice Pasta

  This pasta actually cooked up faster than the way they cooked the one in the box.

Making the roux

I added Red Quinoa to my version. 

I used Spelt Flour for the roux.

    I made a simple roux to thicken my meal. A Roux is equal parts flour and oil or butter.  I used spelt flour to make it.














                                                                     

Mine is the light one, note the red quinoa.

Side by side mine looks great.   Mine is the white one.
The bright yellow is colored with chemicals.

Guess which one won the taste test. 

Chef Brad's Hamburger Helper Recipe
I wanted to be close to the ingredients of the Boxed one.  It could be a lot better with added ingredients.

1 pound of pasta, whole grain
1 pound of ground beef
2 to 3 cups milk
2 cups fresh grated cheese
1/3 cup spelt flour
1/3 cup butter or oil
1 tablespoon seasoning,  I used Chicago Steak  from Penzeys
1 teaspoon salt
1 teaspoon pepper
1 cup red cooked quinoa

Cook pasta according to instructions on package.   Brown meat, set aside.  I large sauce pan make roux by adding oil or butter and flour.  When well blended add milk and stir until thick.  Add seasonings, pasta, meat, and cheese.  Stir well.  Enjoy

Black is Beautiful, Especially in the Quinoa Family

Black Quinoa, the Caviar of the Quinoa World

       You already know of my love for Quinoa, and I adore Black Quinoa. It is hard to find, but worth the effort. It really is the Caviar of not only the Quinoa world, but the grain world as well. It is truly a wonderful grain, easy to cook and oh so wonderful. I love it, the color is amazing. It is so wonderful to cook with. If you like color and style to your food, add Quinoa. It is delightful.

      Black Quinoa is the nuttiest of the Quinoa's, and has a great texture. It cooks just like white rice, making it easy to use and add to the foods you eat. I love how bold it looks in food. If you are trying to sneak foods into your families diet this might not be the one you would start with. It is hard to sneak Black Quinoa into anything. But if you are past the sneaking stage, this is one you should try.

     Black Quinoa is fairly new to America, but has been used in South America for years, in fact hundreds of years.

       Quinoa originated in the Andean region of South America. The ancient Incas considered this plant sacred and called it “chisaya mama” which means ‘Mother of All Grains’. It was an important plant. The Inca emperor would personally sow the first seeds of the planting season using golden implements. During times of war, the quinoa was a mainstay in the diet of their soldiers. They would march for days on a diet of quinoa and fat called “war balls”.

       

      When the Spanish conquered South America, the colonizers looked down on quinoa as ‘food for the Indians’. They banned the cultivation of quinoa in favor of wheat. For almost four centuries, quinoa was grown only on the outskirts by the poorest of the poor. Recently, with the rediscovery of the benefits of quinoa, interest in it has spurned production and cultivation in more and more farms

Quinoa Stack

      Black Quinoa is a fun grain to cook with.  This is a grain stack that I created  It has roasted red peppers, feta cheese, crab, green onions, nuts, and of course Black Quinoa. These are fun to make. Simply find a round container with both ends open, and press the foods in one at a time until it is filled to the top. Chill well and slice out of the container.  I serve with a dressing. It is a fun way to serve grains. 

Quinoa Omelet 

Stuffed Quinoa Peppers

Quinoa Salmon Cakes

Black Quinoa Salad

     Just like Red Quinoa it can be added to many things. Here are a few examples of using Black Quinoa. Stuffed peppers are great and the Salmon cakes are amazing. And of course salads are the best with any grain added.

     You can find recipes on my web site at www.chefbrad.com. Any salad you make can have grains added to it. I also love adding Black Quinoa to other things like breads and muffins.

      Remember the secret to adding grains is to first cook them up and make sure you have them on hand in the frig. If you don't use them quickly enough simply place them in a zip lock bag and place them in the freezer. It makes it a quick add in from the freezer to the pot or what ever you are making.

      Just a word of caution,  Black Quinoa is hard to find. When you do, buy a lot. You will love this amazing grain.  Enjoy Chef Brad ~ America's Grain Guy

Cooked Quinoa

Salmon Dill Cakes

3 cups cooked salmon

1 cup black quinoa

1 tablespoon dill

½ red onion chopped fine

Chopped fresh parsley

8 eggs well beaten

3 cups bread crumbs

¼ cup Xagave

1 cup finely chopped pistachios

2 tablespoons olive oil

Dash balsamic vinegar

¼ cup butter milk

Salt and pepper

Mix all ingredients well and form into small patties. Fry in small amount of oil and butter just long enough to brown each side.  These are amazing and go good with salads and soups.  I love making them into sliders.  Amazing.  

More Red Quinoa, the Super Grain

Coconut Red Quinoa Cookies Dipped in White Chocolate

     Red Quinoa is so great I have to blog about is again. So I hope you have found some and cooked some up. That is the trick of using grains, is to cook it up ahead of time. I have found that if you have it on hand you are going to add it to more things. Who is going to stop the cooking process to cook up a grain to add to something that you have already started? But if you have the grain in the frig, cooled down and ready to go, it is endless what you can do with them.  

    Red Quinoa is the perfect grain to cook up and have on hand. It goes with everything. From adding it in breads to omelets, it works perfectly. Ok, you are asking now just how much to add.  Great question. Start out slow with small portions, and work your way up. For example if you are doing scrambled eggs maybe add a tablespoon the first time and see how you or your family likes that, no complaints, add more next time. Stop adding when they start complaining a lot. A little complaining is ok, thats life, so don't worry to much.  

     One thing I have found that works well is to teach them all about what you are doing. Todays youth are into that.  Let them know that Red Quinoa is a perfect protein and perfect proteins help build stronger healthier bodies. Also Red Quinoa is high in fiber, better bowel movements. Who doesn't respond to that. The more grains we get into our bodies, the healthier we are and adding them to the foods we eat everyday makes it easy and simple.   

Here is a list of a few things you could add Red Quinoa to. Although the list is endless here are a few ideas for you.  

Spagetti Sauce

Taco Meat

Egg dishes

Yogurt

Meatloaf

Burgers

Quesadillas

Lasagna

Taco Salad

Salads

Tuna Salad

Egg Salad

Cookies

Brownies

Muffins

Pancakes

Breads

Etc..

      A lot of my families favorite dishes are ones of foods I used to make, that they loved, and now I dress them up with quinoa. Red, white, or black quinoa works well. More on white and black in upcoming blogs. Here is my favorite cookie recipe, made with whole grain flour and Red Quinoa. The Quinoa really makes the cookies moist, but not to cakey. I love this cookie recipe. Enjoy,  Chef Brad ~ America's Grain Guy

I served these cookies at my Daughters wedding.  Special request from the Grooms mother.

  Red Quinoa Coconut Cookies

      2 cups white sugar

2 cups brown sugar

1 lb. room temperature butter

Cream together using cookie whips until creamed together

Add:

4 eggs

2 tablespoons vanilla

Cream together using cookie whips until creamed together

Add changing from the cookie whips to the dough hook and mix:

2 teaspoons salt

2 teaspoons soda

5 cups flour,fresh ground Spelt works well or Chef Brad's WonderFlour

Add: 

3 cups fine coconut

2 cups cooked and chilled red quinoa

Mix well and scoop with a #20 scoop unto parchment paper.   Wet hands and slightly flatten cookies before baking.  Bake in a 325 degree oven 10 to 12 minutes.  Cookies should be a nice golden brown.  

Remove from oven and let cool

TO dip:

1 lb.  dark coins

1 lb.  Ultra blonde 

Melt together and dip cookies and place on parchment paper.  Place in Frig for couple of minutes to harden.

Any dipping chocolate works well.  Make sure it is a dipping chocolate because it needs to set.  Some chocolate will melt, but not set up.  

Red Quinoa, the Super Grain

Top of the Morning Breakfast Salad

My favorite Breakfast ever....

It cooks just like white rice.

     Perhaps my favorite grain is red quinoa. I remember the very first time I saw the grain. I actually cried for joy. I could not stop running my hands through it. It was love at first sight, and I still adore this amazing grain.

     Red Quinoa is an ancient grain that comes from South America. It is an amazing grain, in that it is a perfect protein grain. Meaning that it has all eight essential amino acids. There are only a hand full of grains that can say that. I call them the Super Grains.

     Red Quinoa is related to a large family of quinoa's. Black, white, milk, tri-colored, and a new one on the market Kaniwah. In the next few months I will be teaching you about all these wonderful grains, and just how to cook with them. I will share some of my favorite recipes with you. I think you will be amazed at how easy they are to use, and how much fun cooking with grains can be.

     Red Quinoa is amazing. It has the best nutty taste of all the grains. What I love about red quinoa is how easy it is to cook. It cooks just like white rice.  Stove top, 12 minutes or pressure cooker in 5 to 6 minutes.  

Uncooked Red Quinoa

     The best part about this amazing grain is just how versatile it is. It can be used in just about everything from; in a bowl cold for breakfast, to extending meat loaf. It is a great meat substitute for  things like tacos, or spaghetti sauces. It is a great addition in salads, from savory to sweet. There are many recipes on my web site at www.chefbrad.com. Red Quinoa is the perfect grain, and I always recommend it as the first grain someone tries who is just wanting to start cooking with grains. It's easy to cook and I recommend that you cook some up at the beginning of the week and placing it in the frig. That way you will have it on hand, to add to everything you cook all week long.

Cooked Red Quinoa

          I want to tell you that is the best way to get grains incorporated into your diet. Cook one and have it on hand. Red Quinoa is perfect for that because it taste so great. It really is a great tasting grain. Try cooking some up and having it for breakfast. It is good hot or cold, topped with fresh fruit, Xagave, and half and half or whatever milk you desire. I eat a bowl of that and my knees shake it is so great.

      My all time favorite is the Top of the Morning Breakfast Salad. It says breakfast, but this salad is great for breakfast, lunch, or dinner. I love serving it with grilled chicken or salmon.

      Red Quinoa really is a great grain, one that you will enjoy and wonder how you ever lived with out it.  If fact, don't be surprised if it brings tears to your eyes. Enjoy.  Chef Brad ~ America's Grain Guy

Top of the Morning Fruit Salad

2 C Fresh Strawberries

3 gala apples

1 small cans mandarin oranges, drained

2 bananas, sliced 

1 pineapple fresh, cored and chopped

1 C pecans, lightly chopped or other nuts

2 C cooked red quinoa

 Toss ingredients in a large bowl and toss with Dressing

Breakfast Vinaigrette Dressing

½ cup Flax oil Barleans

½ cup Olive oil

½ cup Honey

2/3 cup Golden Balsamic Vinegar

Pineapple cores

Chunk of fresh ginger

Dash salt

Teaspoon nutmeg

Place all ingredients in blender and with a dash of salt, ½ teaspoon nutmeg and 1 tsp fresh grated ginger if not using fresh ginger.  

Whole Grain Snicker Doodles

Whole Grain Snicker Doodles

      I don't understand why people are afraid of using whole grains for baking. Ok, Yes I do.  I think it has to do with wheat. For years that is what we had, and we tried doing every thing with wheat, and to be perfectly honest, whole wheat cookies are horrible. I personally don't enjoy much that is made with whole wheat, except bread. I love using wheat with bread, but everything else I never use the stuff,  and have had great success.

     What I don't understand is the love affair with white flour. It's horrible, tasteless garbage for the most part. There are some uses for white flour, but mostly it is for yeasted breads. Outside of that, I have no use for white flour, and I only use bromaine free white flours, like Wheat Montana's Natural White, when baking yeasted products.

     We live in a great time for health and nutrition and let me tell you that healthy can taste great ,and if you do it right you don't have to sacrifice texture and flavor in making wonderful whole grain cookies.  I love good cookies, and I am known for my cookies. When I changed from white flour to whole grain, not wheat, they even got better. And I have to tell you I am a cookie snob. I love my cookies, and they have to be good. I tried to make them with whole wheat flour and I quit. I decided that it was to important to have a good cookie. The change came when I was told I could no longer eat wheat. At first I was devastated, until I started messing around with different flours for baking. To my pleasant surprise, I discovered that I love whole grain cookies as long as it is not whole wheat. The best grain I discovered, that worked great for cookies, was spelt.

        Spelt is an ancient grain that has been grown for thousands of years. It is pure and hard. Hard is great because when you grind it up it is amazingly light and fluffy. I love spelt. It is great for baking and what I love about using whole grains is the flavor that comes out when you bake it. Nutty and wonderful. And on top of that you are adding nutrition to the cookies, and much needed fiber. Ok  there is still butter and sugar, but at least with the whole grain you feel better after eating them, and you get some nutrition from the cookie.

     Snicker Doodles never tasted better. I think you will never make a white flour one again.

Nothing like organic fresh eggs in whole grain cookies

Snicker Doodles

1 cup Butter

2 eggs

3 cups Fresh ground spelt flour or Wheat Montana's Spelt Flour

1 teaspoon soda

1 ½ cup sugar

½ teaspoon salt

1 teaspoon vanilla

2 teaspoon cream of tarter

Cream butter and eggs together, mix all dry ingredients together and add to creamed shortening and egg mixture.  Scoop, roll in sugar and cinnamon and place on parchment paper and bake in a 400 degree oven 8 to 10 minutes.  

Cinnamon sugar mixture

1 cup sugar, I like the organic sugar or raw sugar works well.

2 teaspoon nutmeg

3 tablespoons cinnamon

Mix well.  Store in airtight container .

 




   Parchment paper is so great for baking cookies. I love how clean it keeps the pans and consider this, the longer the cookies stay on the pan the more they cook. With parchment paper you can slide the entire tray of cookies on a rack or counter at the same time and they cool faster and it frees up your cookies pan for more baking.

 



      You can see the whole grain goodness in these cookies.   After eating whole grain cookies, white flour taste pasty and flavorless. I love the whole grain nuttiness in a snicker doodle cookie.

     Notice the sparkle of the sugar. I use the organic sugar, it seems to be bigger and is less processed. But lets be real, sugar is sugar and in large amounts it is harmful to the body. I don't use a lot of sugar in my cooking, but sometimes we try to make it to healthy and it ruins the entire process. If you are going to eat a Snicker Doodle, eat it and enjoy it. If you cannot handle the sugar, eat something else.

      Whole Grains are wonderful. I will be adding more and more blogs on using them. Food is a wonderful gift, and from cookies, to Third Sunday Dinners, we can bless the lives of those around us. Remember my favorite Chef Brad Quote "No matter how healthy it is, if our families won't eat it, we have wasted our time". Somethings just are not meant to be totally healthy. But they can be made healthier, with the addition of whole grains.   Enjoy the Day.

I am a Chicken Farmer at Heart

Feeding time.

     In my heart I really am a chicken farmer. I love having chickens. I think it comes from growing up  and spending time at my Great Aunt and Uncles home in Claysprings Arizona. They had a huge chicken coop, and we had some fun times gathering the eggs and running from the Roosters.  Actually we were terrified of the Roosters and I still am. They are mean to the bone. I have been attacked by way to many Roosters in my day.  You will not find one in my coop.  The nice thing is you don't even need them unless you want chicks, and why go through the trouble of a Rooster when you can just order them online or go to the nearest feed store and get baby chicks without the hassle of a Rooster.  Someone needs to explain that to them,  maybe then they wouldn't be so cocky.

      We have owned chickens for years and we have had our ups and downs, but I cannot imagine life with out them. I love seeing them and hearing them.  It is a comfort thing for me.  I will often put a chair close by and read a book. I enjoy them.  I do have to confess that I don't think it cheaper to have chickens for just the eggs. But that is not the reason I have them. I do love the eggs, but I also love everything else about having chickens.  

      I think Chickens are a perfect pet for the children.  Our children spent hours holding and playing with baby chicks over the years.  And yes we had some tragic moments that taught our children just how fragile life can be.  They spent hours out in the coop holding and playing with them.  They were really attached to them and learn the lessons of feeding and taking care of animals.  Just how important water is in the heat and food to stay alive.   

     We have great stories.  If fact they are often told when we gather as a family.  From smashing the head to being attached there are plenty of stories in our home about chickens.   

     Over the years we have tried all breeds and all different ways of having them,  from ordering them to hatching our very own. Now that the children are older I have found the best way to do it.  I buy them ready to lay. The initial investment is more than buying a baby chick, but I have found that it really doesn't cost more. By the time I feed and care for them for six months or longer to get eggs it is cheaper to buy them ready to go. There are many places now that understand that and raise to sell.  

     One time I ordered 24 chicks only to discover six months to late they were all roosters. What a waste of time. I don't butcher my own. The company sent new ones free of charge, but they didn't compensate for my time. Another time a neighbors dog got in and killed all of them right before they started laying.  So yes, now I like to buy them ready to go.  

     About the butchering. I can't see me doing that. So what do you do with old chickens. Give them to the neighbors, thats if you have neighbors that do that sort of thing, or you can take them to the feed store,  they resell them to farmers for pest control. Usually chickens last a few years before they stop laying. 

Roasters ready for the feast.  We raised these in record time for a trek.

It's always fun to gather the eggs.

     
 

     Fresh eggs are wonderful to say the least. The yolk is solid and a wonderful color, the shells are thick and strong, which is a good sign the chickens are getting what they need.  And there is a wonderful flavor. You hear a lot about the conditions of chickens in the industry, and I believe that has a lot to do with the quality of the eggs. I read somewhere that eggs are empty of nutrition. The poor mistreated chickens have nothing to give, and so the eggs are void of nutrition compared with free range eggs or home grown chickens that lay. You can see the difference. Buy a store bought egg and get an egg from your Chicken Farmer Neighbor and crack them side by side and you will see the difference from the shell to the yolk.  

This is my hen house and small run.   Under the large tree keeps them cooler in the summer.

Mulching is a great way to use the droppings.

 




  I do a lot of gardening.  Chicken droppings are supposed  to be the best for gardening.  I compost them with all my leaves and trimmings in the yard. I keep my coop and run fresh with a layer of straw.  Every so often as need dictates, I rake it out and start fresh. The stuff I rake out goes into the mulch pile. I have a constant supply of rich droppings to keep my garden healthy.

Nice nest boxes.

      Nest boxes are great and important.  Chickens are creatures of habit and they like the same spot. They are also messy and they drop everywhere.  It's great to keep the eggs out of the line of fire. Once in a while you will get a chicken that eats eggs.  We always have brown or white wooden eggs in the boxes. A few pecks on these will cure them from eating eggs. It also reminds them where to lay.

They love to eat.

           I toss scrapes from the table and grains that get bugs in them to the chickens. I also use the trimmings from my garden.  They love green. I keep them out of the garden because they love green so much they will destroy a garden in moments.  The straw is also a great thing to do. It keeps them  busy scratching all day long.

I suspend the feeder in the air.

        Notice the feeder is up in the air.  I learned long ago to not keep the feed on the ground or in a ground level feeder.  They scratch it all over and my food bill was to high. I keep it just high enough they have to reach for the pellets.  I also keep the water high. They scratch all the dirt into it and have no water so I put it up on a brick. It keeps the water cleaner.











       Chickens are great fun to have. The eggs are wonderful.  But the best part is just the comfort of hearing them cluck away. I always laugh when you hear that excited cluck that announces that one of them just laid an egg. I guess I really am a chicken farmer.  Have a great day.