healthy eats

Eggs: do 2 a day = longevity?

In the news this week were stories about two ladies who happened to be the oldest living folks on the planet. 

Sadly, Susannah Mushatt Jones passed away. She was 116. Her successor, Emma Morano, lives in Italy and is also 116.

A common link between these two amazing women, aside from being the last folks on the planet born in the 1800s, is EGGS.

That’s right. Eggs. Both ladies supped on a healthy breakfast of eggs each and everyday.

It’s never too late to start…so I’m happy to report that dad and I worked this weekend to get the chicken coop ready for action!

We worked diligently. Dad was on a mission (he prefers eggs with bacon, but Wilbur is off limits).

We had close snoopervision, of course.

But we got it done except for a few tiny finishing items.

Best boxes. We’ll build more, but for now, these will accommodate the 8 laying hens we’re getting from our neighbors.

The roost above a poo catcher shelf.

The door out (will go to a run and into the garden):

The plan is to use deep litter and electrified fencing (for rotational foraging and teaching dogs no touchy any chickies!!!!).

So there ya have it. 8 layers are coming to us soon. We retro fitted an existing building using scrap woods and recycled items. Eventually, we will expand the flock. We’ve room to grow in the coop. For now, it’s a good start. 

Time to get into the eggs-for-breakfast habit. Who knows how long that will grant us!

All about beets

What I mean is I am all about them, as in I love beets. Fresh beets, that is. I grew up eating (or pushing around the plate to make it look like I ate them) canned beets. I hate canned beets. It wasn’t until last year that I grew some beets for the first time in my life. To be honest, I grew them for the greens. Mainly the young greens to add to salads and such. Of course, harvesting young beet greens never happened last year. So…the beets grew into full sized beets. Ok. I harvested them and gave them to my mom. She did her magic. Asked if I wanted some. I usually refuse beets…again, having grown up on the canned yuckies, I was reluctant to try any beet…but I was curious about the thing I grew. They. were. outstanding. So…now I love (fresh) beets. I want the soil to dry out some so I can plant more. Here is a photo of yesterday’s harvest. Only about 6 tiny golden beets were leftover from this collection. Fine by me…I will enjoy the root and the greens myself!

Chioggia and Red Ace Beets

Chioggia and Red Ace Beets

So, as the title tells, the lower stack of beets are Chioggia, delightful beets that have a white flesh with red concentric rings. This beet is also known as the “candy cane” beet. It is an heirloom beet from Italy. The beets next are Red Ace beets. These beets grow fast, but they stay sweet and tender.

Golden and Bull's Blood Beets

Golden and Bull’s Blood Beets

As this photo’s title implies, the view from this end of the wash table shows the stack of Golden beets and Bull’s Blood beets. The golden beets keep their color even when cooked and have a sweet taste. The Bull’s Blood beets have an intense dark purple leaf and root. The leaves are the chosen ones (especially baby leaves) for salad mixes. The beets are delicious, too.

The leaves from all beet varieties are delicious steamed, sauteed or braised. Add a little vinegar and fresh dill then you will have magic along with the beet roots themselves. They are full of vitamins, minerals and antioxidants. Glad that I have changed my opinion, and I cannot wait to grow more!