Last night we had a raccoon attack our chick-a-loo with our 19 chicks and broody momma hen Goldie. Only three chicks survived. It was a heart breaking scene. Not just because of the death of 16 chicks but because Goldie was one of our original three bantam hens and probably one of the coolest, best momma chickens ever.
Alot of evidence was left behind from the attack but we were not able to find Goldie. The survivors include one coronation sussex, a white crested polish, and a marans. This was especially hard on the family member that found them first this morning- my Dad.
I’m not sure how we will proceed. We have three chicks to raise and 13 adult birds in our flock. It won’t be the same without Goldie, and I’m not sure if we will try for more chicks this season or even consider selling most if not all of our flock.
This is surely just part of raising farm animals but right now that doesn’t bring alot of comfort. We’ll miss watching chick T.V., seeing those little yellow pom poms grow on the polish hens, and ultimately collecting eggs from our backyard flock. More then anything, our flock will be short one broody brahma hen- the true matriarch of our flock.
You’ll be missed Goldie.
Stuffed cabbage - pre baked (Taken with instagram)
Recipe- venison beef stuffed cabbage leaves with homemade tomato sauce
Ingredients:
For stuffed cabbage
1 head of cabbage
1 lb ground chuck
1 lb ground venison
1 onion finely chopped
2 cloves of garlic minced
1 1/2 cup cooked rice
2 eggs
1/4 cup bread crumbs
2 Tbs tomato paste
2 Tbs fat (bacon, olive oil etc)
t Tbs Worcestershire sauce
1/4 tsp hot pepper
1 tsp sweet paprika
3 tsp salt
For tomato sauce
32 oz crushed tomatoes
remaining tomato paste
1 onion finely chopped
2 cloves of garlic minced
t Tbs olive oil
2 Tbs fish sauce
1 Tbs red wine or sherry
Salt to taste
Directions:
Bring a large pot of water to boil. Core the head of cabbage and place it in boiling water. The outer leaves will loosen layer by layer as they cook.
Remove the cabbage leaves one at a time as they come lose and become tender. Set aside to cool.
Preheat the oven to 350 degrees.
In a large bowl, combine all the filling ingredients and mix well.
Fill cabbage leaves with meat/rice mixture. Fold the cabbage leaves around the meat mixture. Make sure to not over fill the leaves. This recipe will make about 12 large rolls or 18 large and medium rolls.
For the tomato sauce, saute garlic and onion in oil. Use the wine or sherry to deglaze the pan after the garlic and onion becomes tender.
Mix in the crushed tomatoes and paste. Simmer the sauce until it thickens. Stir in the fish sauce at the end of cooking. Salt to taste.
Place cabbage rolls in a oiled 9x13 inch pan, seam side down. Pour tomato sauce over the top, cover with foil, and bake for 1 hr.
Coronation Sussex chick- #farmlife #chicken (Taken with instagram)
Full 2012 Chicks flickr album!
Homemade Bone Broth in the making- all local ingredients! (Taken with instagram)
1/2 the recipe via Nom Nom Paleo’s recipe.
P.S. - grass fed beef soup bones were sourced from McLaughlin Farms Ltd. via the Meridian Township Farmers Market.
#homemade fried rice outside on the grill burner! (Taken with instagram)