The first project we worked on today, however, was relocating the hens' field. Being normal chickens, they scratched and pecked until there was not a single living thing, nor bit of greenery growing in their run.
We ordered a second 160 foot electric netting fence, and effectively gave them twice as much space to spread out, all of it covered with grass and dandelions a-plenty, and 2 shade trees to boot. They seem to be happy with their new space. We plan to re-seed the old area, so that we can continue to move their run to new green spaces.
I also picked the asparagus today. It was the first real bunch of the year. With it I tried out this recipe for Asparagus Salad that was in my April/May Cook's Country magazine:
Asparagus Salad with Radishes, Parmesan and Croutons
2 T unsalted butter
1 T extra virgin olive oil
2 slices hearty white sandwich bread, crusts discarded, cut into 1/2" cubes
salt & pepper
Heat butter and oil in 12" skillet over med heat until butter is melted. Add bread cubes and 1/8 tsp salt and cook, stirring frequently, until golden brow (7-10 min.) Season with salt & pepper to taste.
2 c fresh mint leaves
1/4 c fresh basil leaves
1/4 c grated Parmesan cheese
1 t grated lemon zest
2 t lemon juice
1 garlic clove, minced
salt & pepper
1/2 c extra virgin olive oil
Process mint, basil, lemon zest & juice, garlic and 3/4 t salt in food processor until finely chopped (20 sec.) Transfer to a large bowl. Stir in oil until combined and season with salt & pepper to taste.
2 lbs asparagus
5 radishes, trimmed & sliced thin
2 oz Parmesan cheese shaved with vegetable peeler
Cut asparagus tips from stalks in 3/4" long pieces. Slice stalks 1/8" thick on the bias . Add asparagus, radishes and cheese to pesto and toss to combine. Top with croutons.