Both Ken and I like pesto. Depending on what green herb we have in good supply Ken may make basil – parsley, or dill or cilantro or a blend. Yesterday he started with basil and parsley – this is an Italian flat leaf variety He cleaned garlic and ran the green herbs and garlic through the food processor with olive oil. He packs jars, tops with some olive …
For a few years now Ken has been working with a heritage breed of turkeys. It has been a real challenge. They really are closer to wild and would prefer to roost high in trees and hatch out a clutch in tall grass and get outside the fence and roam. Even with Oscar on duty there have been losses. This year we seem to have a good mom; she is keeping the bunch together …
Ken has been perfecting his broody hen management this season. The result has been several hatches of chicks. At first he put them together, but it seemed the older ones were picking on the younger ones. So now he has several small outside enclosures with chicken wire and fiberglass fence posts. There are the tiny chicks There are the chicks that a renegade hen hatched out …
