When momma ain't happy.....
How free is free-range? Backyard chickens are plentiful these days, as can be evidenced by the traveling hen houses that dot the countryside. So pretty, colored free-range eggs can be obtained at stores, by the side of the road and right out of the hen if you are so blessed to have your own flock. Traveling hen houses are designed to be a mobile fertilizer unit.
Joel Salatin, celebrity farmer recommends the flexible fence to reign in free-range chickens.
"If they are let loose, they go all over the place," said Salatin two winters ago at a Northeast Organic Farm Association meting in Worcester. "They shit all over the place," he said. "They go on the lawn, they go on the handle of the lawn mower, nobody wants that, and then they even go up on the porch," he said. "Mama don't like that. When mama ain't happy, ain't nobody's happy."
Eggs can be diablo and protein all in one.
Deviled Eggs for a Pot Luck on the farm or community room at the library.
1 dozen eggs + 2 for mayo
1 onion, grated
1/2 tsp horse radish
1 tsp apple cider vinegar
1 cup mayo
2 TBL chopped chives
6 long strands of chives for topping
Start eggs in cold water and cover with lid and bring to boil.
Turn off heat and let water and eggs come to room temperature.
Peel under running water. This makes it easier to get the shell off.
Slice hard boiled eggs lengthwise to maintain 'boat' shape of white.
Dip knife in water between eggs for a clean slice of the whites.
Scoop out solid yokes.
Mix together onion, mayo, horse radish, cider vinegar, and chives
Add egg to the rest of the ingredients with fork and mix gently.
Gently scoop all of the egg mixture into the corner of a plastic bag.
Cut little slit in the corner of the bottom of the plastic bag for 'piping effect' (optional).
This will allow you to evenly distribute egg filling in the design of your choosing.
Top with a little cross of chive step to keep the devil away.
Locavore note: Make your own mayo with eggs and olive oil. A work out with a whisk to get the eggs to emulsify but worth it. Recipe here. *
*Courtesy of Oprah and Tamar Adler