02 July 2011

Uova d'Oro

I love my new girls, Lina (Lina Gallina) and Penny (H.Penny)! They greet me with coos and clucks when I bring them out little treats of melon seeds and pulp, lettuce, or bread. They let me pet them...I won't say that they like it, but they let me. And they are so soft!

Everyone is surprised at how quickly they have acclimated to their new home. One of them gifted us with a perfect little brown egg the first day, and someone contributed again the second day. Today, Day Three, is no different... a little present awaited me this morning when we let them out of the coop. I am starting to amortize the costs of the coop, and right now the value of each egg is roughly Euro 100...Golden Eggs...keep working, girls.

Sublime with toasted country bread, drizzled with my organic extra-virgin, and sprinkled with my Tuscan Herb Salt, a blend of parsley/rosemary/thyme from the organic kitchen garden.
It really doesn't get better than this.

Lui has been dubbed by one of our guests as
'the dog who stares at chickens,'
it's just hilarious how fixated he is on them!


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  2. Golden eggs! I love it!...and the herb salt mix sounds awesome. I might try to replicate that :)

  3. From my new cookbook, Cucina Povera...
    Erbe aromatiche al sale /Aromatic herbs minced with salt
    This handy blend sits by most stoves, ready to sprinkle over a roast, grilled vegetables, or to season a sauce. Each cook has her own combination of fresh flavors: rosemary, sage, thyme, parsley, and sage are some favorites. A handful herbs are minced finely using a mezzaluna, a half-moon shaped double knife, with a large spoonful of salt. The salt certainly adds flavor, but it also draws the essential oils that are left on the cutting board back into the mixture. Great used fresh, this blend can also stand for a few days; the salt serves to preserve the herbs, drying them and concentrating the flavor.

  4. Looking forward to that when we come to your farm! YUM!!!

  5. Love your chicken coop. I never consider ebay.it but I see that I should as it's so hard to source things locally (I'm in a rural area SE of Rome). I'm enjoying your blog so much... would love to talk more about organic certification. Was it a very bureaucratic (long and frustrating) process?