Nevadans? - Page 1725

mnmfarris, and the Nevada thread. I'll be hatching Blue Laced Red Wyandottes this year if you are interested in any of them. What ages are you looking for?

 

Oh Aubrey, we understand completely. Like I always say you have a beautiful heart.

 

Oh my gosh, the chickens started getting up at night all agitated and scratching. I kept looking inside the coop to try to figure out what was wrong. I haven't seen anything at all at night but Leroy and some of the other chickens had bite marks on them and their feet were red. The only thing I could figure was in there was red mites. I couldn't see any of them though. Anyways, we sprayed the coop yesterday and powdered the birds today. Not one agitated bird tonight. Everyone is sleeping very peacefully. I hear these types of mites are the size of pin heads and you can barely see them. We couldn't see anything. The chickens are happy again.

Welcome mnmfarris!


Sheryl that stinks about the mites I have a pretty gnarly feathermite problem that I try to keep under control, luckily they just eat feathers. Can't imagine dealing with those darn red mites!

 mnmfarris!

 

How do you know if you have feathermites?

Here are some Ghost Pepper recipes:

 

Ghost Pepper Recipes

Roasted Tomatillo Salsa Verde

 

Ingredients:

• 1 ½ pounds tomatillos
• ½ cup chopped white onion
• ½ cup cilantro leaves
• 1 tablespoon fresh lime juice
• ½ teaspoon sugar
• ½ tablespoon olive oil
• ½ cup water to re-hydrate the pepper
• ½ cup fresh water (to add to salsa mixture)
• 1 dried ghost pepper (no stem)
• Salt to taste

Method:

1. Remove papery husks from tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2. Meanwhile, re-hydrate the ghost pepper by adding it to a sauce-pan with ½ cup of water. Bring to a boil and let the pepper simmer for 5 minutes after boiling.

3. Place tomatillos, lime-juice, olive-oil, onions, cilantro and re-hydrated chili pepper, sugar and ½ cup of fresh water (discard the water used for re-hydrating the pepper) in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Makes 3 cups. Serve with chips!

 

Ghost Pepper Oil

 

Ingredients:

• ¾ cup extra-virgin olive oil
• 2 ¼ cups canola oil
• 1 dried Ghost Chile Pepper (no stem) cut in half lengthwise

Method:

Preheat the oven to 225°F. In an oven-safe dish, add oils and ghost pepper. Cover with aluminum foil, and bake for 3 hours. Remove from oven, transfer to airtight container, and place in refrigerator to cool. For added heat, leave pepper in the oil. Store in refrigerator for up to 1 month.

Makes 3 cups.

 

Bhut Salsa

 

Ingredients:

• 2 dried Bhut Jolokia Pepper
• ½ cup water
• 2 cloves garlic
• 1 tablespoon white vinegar
• 1 (15 ounce) canned whole tomatoes or fresh tomatoes
• ½ teaspoon sea salt

Method:

Bring water and dried ghost pepper to a boil — let the pepper simmer for 5 minutes after boiling. In a food processor or blender, combine tomatoes, garlic and vinegar and puree.

Makes 2 ½ cups of salsa.

 

 

Ghost Burgers

 

Ingredients:

• 1 pound ground beef
• ¼ cup finely chopped onion
• 1 tablespoon fresh parsley
• ½ teaspoon ground black pepper
• 1/8 teaspoon ghost powder
• 1 clove garlic

Method:

Mix all ingredients and shape into 4 burgers. Grill over medium heat 10 minutes or until cooked through, turning once.

 

Bhut Jolokia Fire Salsa

• 1/2 ounce stemmed, dried Bhut  Jolokia Chiles
• 2 cloves garlic
• 1 tablespoon white vinegar
• 1 (15-ounce) can diced tomatoes with juice
• Salt
• In a bowl, add dried chiles, and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water, and then add garlic and vinegar; purée. In a bowl, add chile purée to tomatoes, and combine.

 

 

 

Ghost Pepper- Pear Jam

Ingredients:

• 2 1/2 cups pears, chopped fine
• 1 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Bhut Jolokia
• 3 tablespoons low-sugar pectin
• 2/3 cup sugar

Directions:

Sterilize 2 half-pint jars and lids according the manufacturer's recommendations. Keep them in warm water until ready to use.

Combine the pear, water, lemon juice and Bhut Jolokia in a large saucepan over medium heat. Gradually stir in the pectin and increase the temperature to high. Bring the mixture to a hard boil, stirring constantly.

Add the sugar and return the mixture to a boil. Keep stirring for a full minute at a hard boil, then remove the saucepan from the heat. Skim off foam as necessary.

Ladle the hot jam into the warm sterilized jars, leaving 1/4 inch of air space at the top, and let the jam cool to room temperature. Serve immediately, or cover and refrigerate.

To preserve the jam, fill a large stock pot with enough water to cover the jars by 2 inches and bring it to a boil. Add the jam to the jars, leaving 1/4 inch of air space at the top. Wipe the jars clean of any spilled jam. Affix the lids and tightened the bands securely, but not too tightly. Use tongs to transfer the filled jars to the boiling water. Cover the pot and boil for 15 minutes. Turn off the heat, remove the pot lid and let the jars sit for at least 5 minutes. If the jam has been properly preserved, the lids should not move when pressed.

You can occasionally see them when you pick up a bird. People say they hang around the vents but I never see them there. Mostly I will just see one peek out near the comb. We dust them 2-4 times a year to keep them at bay but they're just one of those things that most chickens get

I want to know to, what are feather mites? And random question.... Do you worm your birds? If so what and when? And do I have/need to???

here's my silly chicken story of the week.  I put in fresh shavings in the coop the other day and this time I also put some on top of the nest boxes under the roost where my middle age group likes to sleep.  that night I went in to close up the coop and no one was on that roost.  I guess those shavings on the board were too much change for them?  weirdos.  a couple days later, my GCMarans is the only one sleeping up there which is fine with me since I never wanted them roosting over the nest boxes anyway. 

 

i will have to get back on tonight and post a photo of the birthday cakes I made for the kids. the kids have been playing basketball this winter. it is a hoot to watch the games. they are all kindergartners and first graders. Laila scored a basket and Soren scored 6.  They definitely did not get their basketball skills from me!

welcome!  

hope the red mites are gone for good!

I guess I should look for those.  do you dust with DE? 

Feather mites are little teensy bugs that are like fleas almost except that they don't eat flesh or blood, they eat feathers! Pretty harmless except that after a whole of not kept under control they can make the birds start to look raggedy and dull. Elizabeth I use a powder from greens feed. I dust every bird holding them upside down by their feet and spreading it over their bodies with my fingers, then I dust the coop and get it in the straw and shavings.
Absolutely you should worm your chickens at least twice a year. All chickens will have worms but if not managed they can kill. Not always but it's possible. It's really easy to do the whole flock, just a matter of putting the wormer in their water for a day