Sweet Henny

There is something about eyes that get to me, human or animals it doesn't matter.  Last night when I was tucking the chickens in for a safe night in the barn "old" Henny gave me the eye glance.  The Bitties are in the original hen house until they get a little bigger.  We have screen over the door so the old gals and roosters can communicate and get use to them.  Henny wanted in to roost on her favorite spot and wasn't going to give in.  She is around 6 years old and the last of our Barred Rock brood.  She has survived coyotes, fox, weasels, Red Tailed Hawks and even a horse hoof or two.  How can I ignore such a lady, she has been faithful giving us eggs.  Now she lays JUMBO size and only twice a week.  Henny is here for the duration even when her egg factory runs out.  I picked her up, gave her a few rubs and scratches and put her in with the Bitties.  Up she flew to her favorite roosting spot and content with a few clucks.  I would like to thing it was her way of saying.....I'm one happy chick!

All of the wild animals around Cook'n by the Creek seem to have a seasonal pattern.  This time of the year  deer and turkey are coming into the field.  Dick brush hogged the upper field yesterday morning and by afternoon a hen turkey was teaching her young to catch bugs.  I just wonder, was she waiting in the edge of the woods for Dick to get it done?  When we were at the barn last night 4 buck all decked out in velvet made their first appearance of the season.  Dick saying as each stepped from the wood line to the field.......THAT'S A BUCK!  I admit I was excited too.  We watched them for quite a few minutes and then as fast as they appeared they disappeared.  All it takes is their tails to lift and the white underside looks like a white flag and away they go.  I loved watching them jump over a fence they always look so proud and majestic.  Another nice ending to a day on the little farm.

Pure white lard ready for the freezer.
Measured for a 2 crust pie.....
tender and flaky crust that melts in your
mouth, no grease after taste!

Yesterday I rendered the leaf fat.  It turned out great, white as snow, just the way it is suppose to be.  Any other color is NOT good and has to be tossed away, it will have a horrible odor.  I take that back, it is good for wild birds and yes I am speaking from experience.  Lard has to be rendered low and slow which takes about 6-8 hours.  I keep the leaf fat in the freezer until a day when I can give it all the attention I have.  Now that it is done off to the freezer the lard goes.  Speaking of freezer.....Dick sorted and cleaned ours out yesterday.  All washed, turned back on and ready to load it up with our winter stash.  Full circle.

Like the wild animals we also have eating patterns during the year.  July marks the beginning of fresh veggies from the garden.  This week we have enjoyed Butter Crunch Lettuce, Rainbow Swiss Chard and young spring onions.  Last night beet greens with the tiny, young sweet beets steamed with butter, salt, pepper and a drizzle of balsamic butter.  For us there is nothing better than saying "garden to table".  Each week  will be something else coming in....Let the canning begin! ♥♡♥

peas will be ready soon

green beans will also be ready in a few days

My favorite saying, "Pass it On" and that is what we do with our extra veggies.