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Last week I shared with you a recipe that uses a lot of eggs at one time…something needed when all of our ladies started laying. Today I want to share another recipe that showcases the incredible egg. As with most of my recipes, I like to keep it simple. But this recipe…it has a kick […]Read more »
Our ladies are all laying eggs now! As exciting as this is, I must admit…I quickly had a stash of eggs growing in the fridge…even after sharing some of the bounty. I had become somewhat complacent with not so many eggs… The flock was new(ish) and of course the winter usually slows down production. I […]Read more »
Don’t you just love a recipe that you can quickly whip up before you go to bed and put it in the fridge ready for the next day? In the morning pull it out of the fridge, add the topping, and pop it in the oven. In 45 minutes you have a delicious breakfast. As […]Read more »
This is the time of year when it’s dark before dinner and the production from the chicken coop is way down. One egg today? Hurrah! Whether the lack of eggs is from fewer daylight hours, the annual molt, or just the lull before this year’s pullets begin laying (and I’m inclined to believe it’s a […]Read more »
If you ask 5 people for their method to hard boiled eggs, you will get 5 different methods. I am going to share with you my Mom’s tried and true way of making hard boiled eggs. It is the only way that I have ever known and it has yet to fail – farm fresh […]Read more »
Non-traditional? Yes – partly because I have not an ounce of Italian heritage, and therefore I wouldn’t even presume to know (or understand) all the tricks, pinches of that and dashes of this, that go into the Traditional Easter Bread. And partly because even though this recipe does come from my mother’s stash of recipe […]Read more »
Today I want to share an easy recipe for quiche, using many ingredients that you may already have. As the weather warms up so does egg production. This is a great way to use up those eggs. My favorite meat to use in quiche is bacon. You could also use chicken or lunch meat. […]Read more »
At some point in our restauranteur history, an evil plot was hatched: to cut a wing in half and call it two. If that logic holds water, one could make the argument that if you have the intent, and the knife skills, a chicken could qualify as a quadruped (four-legged creature) or even a spider!Read more »
The hens are beginning to lay a few more eggs, but at the same time the shelves in my pantry and freezer are starting to look a little bare. It’s the time of year that I look through my mother’s recipe box for ideas. I know I’ll find something in her Depression/WWII era collection of […]Read more »
by Jennifer Sartell of Iron Oak Farm Winter has settled in at Iron Oak Farm. Temperatures have been in the single digits for almost two weeks now and we have about 3 inches of snow. The chickens are protesting the cold temperatures and lack of sunshine with their usual, seasonal egg-strike. The eggs […]Read more »