Here's the thing about raising chickens in your backyard: You'll have more eggs than you know what to do with. Do they taste better? Yes. Are they more wholesome for you? Of course. Will you have enough at peak laying season to sink a ship? Surely.
(In fact, we discussed this issue back in 2009 with a previous article on this site.)
See an excerpt from today's New York Times about raising hens and how the trend has grown, particularly as a result of the economic downturn. The organic food movement hasn't hurt the trend, either. Here's what some people have been doing with the excess.
Straight From the Home Coop
By JULIA MOSKIN
Published: April 3, 2012
FOR newly hatched chicken enthusiasts, the first egg from your own hens is a small miracle. “You want to dip it in gold,” said the writer Susan Orlean, who keeps nine hens at her home in Columbia County, N.Y.
Then comes the second egg: enough for a triumphant breakfast.
But when the whole coop starts laying, she said, the supply of eggs quickly turns into an “I Love Lucy”-style conveyor belt scene, bringing absurd, unmanageable excess. Ms. Orlean scrambles them into a pile for brunch or dinner, sprinkled with Indian spices, slivered almonds and unsweetened coconut. “People will eat three and four eggs at a time that way, without blinking,” she said.
It’s not unusual for food lovers to toy with the notion of adding chickens to a thriving garden or building a rooftop coop. Now the novelty has become reality: despite coyotes, foxes and the occasional cage-break, many urbanites and suburbanites are raising their own eggs.
And many small farmers who supply restaurants with produce have been expanding into poultry, making farm eggs ubiquitous on restaurant menus. The eggs that were once scrubbed from the standard American breakfast over concerns about cholesterol have made a triumphant return as high-end appetizers, served atop anything and everything.
To read more, click here.
Image courtesy of MotherEarthNews.com.