California - Northern

[OR4-hmom]

I read on another thread that someone uses foam pipe insulation cut to length to ship eggs. They bought it in different diameters so they could get the best fit for individual eggs.

Mine came in bubble wrap envelopes that were about 4 inches square with a flap. They were laid flat in the box for shipping.

 

[debs_flock]

I read on another thread that someone uses foam pipe insulation cut to length to ship eggs. They bought it in different diameters so they could get the best fit for individual eggs.

That's me, it was my winning invention from last year's hatch along. An 8 ft length costs around $1.50 and I can wrap around two dozen eggs with one length. It is so much quicker than bubble wrap. The eggs are free standing when you are finished. It makes it very easy to orient them correctly in the box (assuming there is any chance the PO pays attention to the "this way up arrows").

I wrap each egg in a piece of papertowel, cradle it within the length of pipe, a piece of tape to hold the pipe closed, and one across the top and bottom opening to prevent the egg from slipping out (mostly when the recipient opens the box).

I then place the eggs in the box with the normal paper (shredded or crumpled) packing.

Everyone has told me my eggs arrive perfectly and the hatch rates on my shipped eggs have been great.

Deb

 

[OR4-hmom]

That's me, it was my winning invention from last year's hatch along. An 8 ft length costs around $1.50 and I can wrap around two dozen eggs with one length. It is so much quicker than bubble wrap. The eggs are free standing when you are finished. It makes it very easy to orient them correctly in the box (assuming there is any chance the PO pays attention to the "this way up arrows").

I wrap each egg in a piece of papertowel, cradle it within the length of pipe, a piece of tape to hold the pipe closed, and one across the top and bottom opening to prevent the egg from slipping out (mostly when the recipient opens the box).

I then place the eggs in the box with the normal paper (shredded or crumpled) packing.

Everyone has told me my eggs arrive perfectly and the hatch rates on my shipped eggs have been great.

Deb

I knew I read it somewhere. Sounded like a good idea at the time and stached it in the back of my mind.

Front part of my mind is dealing with coming down with a cold. Hope it's only a cold anyway. Probably picked it up while waiting for DH at his 3 trips to Dr.

 

[chiqita]

My Norwegian Jaerhon chicks....

not a very good picture...they are so fast

One of My little Orpingtons ...

Beautiful as always. Jarhorns were on my wish list, but Im overfull, and should not have more chickens. Madness! Sparta! chickens!

Beautiful! Congratulaions! Where did you get them? I just saw a add on craigslistlist for some....

Ya, thats where I saw her, chicken tows. She got hers from gff early. She has said she has eaten a few, but not many yet.

Do you have a link for that article? No luck with googling it. It will be interesting to see if the Bresse live up to their reputation. I was going to say that I can't believe Ron is getting Bresse - but that would be silly- of course Ron is getting some!

X2

It was not an article, but a question and you have to dig into the comments on the comments ( they dont show automaticaly unless you are on Mobile) to find most of it. I think I emailed the post to myself. Ill cut and paste here if I can find it.


here we go, its long

Finally it all depends on what you wish to do with your chicken.

This is an attempt at a classification which may serve as a
(modifiable) basis for French chickens. I expect Souphie to alter it
and improve it as he wishes.

Poaching (no stuffing): Bresse (including poularde and chapon) and
gauloise blanche, Houdan and other scrawny country fowls, Norman
(long-bone) market chicken, black-skinned chicken (nègre-soie, this
one particularly for simmering in stock with spices and herbs).

Poule au pot (whole, stuffed): all of the above except the
black-skinned, special emphasis on the Houdan and the géline de
Touraine, poulet du Patis, poularde de Bresse, any good-quality hen
(poule).

Simmering in a sauce (poulet chasseur, poulet basquaise, poulet au
blanc, coq au riesling, etc.): all chickens are good with emphasis on
the tougher ones: Patis, Houdan, Norman and other farm-raised
chickens. Yellow Landes recommended for Southwestern dishes. Bresse
(not poularde, just chicken, long-boned) recommended for coq au
riesling and all creamed dishes. Coq au vin: any farm-raised bird but,
also, high-quality supermarket stuff like Poulet blanc d'Auvergne
(bought already jointed), and large specimens (I mean large legs and
thighs) of ready-cut Landes, Challans or Janzé. If you find rooster
(cut-up) on markets or even in supermarkets, go for it for coq au vin,
any style (this includes coq au riesling).

Roasting (whole - I am not an advocate of cutting up the chicken
before or during oven-roasting, for this becomes jointed roasted
chicken which is a different thing): Landes yellow, and grass-fed and
corn-fed chicken from the Southwest, is my all-time favorite. Country
breeds like the Barbezieux evoked by Souphie above. Bresse when you
can get a good one. Poulet de Janzé and to a lesser extent poulet de
Challans. Norman farm-raised or any farm-raised bought on markets, but
these have to be stuffed. Landes does not necessarily have to, being
more tender. Coucou de Rennes and Coucou de Malines. Poulet blanc
d'Auvergne. Some pattes-noires (black-legged), properly raised, are
good. Norman farm chicken or any sturdy farm-raised bird can be a base
for the excellent roast chicken dish "farc normand".

Grilling/broiling (after marinating), or broiled-stewed chicken dishes
like yassa: smaller specimens of Landes yellow, Janzé or Challans.
White Auvergne. With plenty of marinating the scrawny Houdans,
gauloise blanche and Patis may be tried this way and slow-broiled on a
barbecue, for they'd reproduce the conditions of African
poulet-bicyclette. Bring your teeth.

AVOID : anything else in plastic wrap with a brand name (not an
origin). At the very least look for the Label Rouge. However, avoid
the generic Leader Price chicken in spite of its Label Rouge. Be a
little suspicious of whole chicken sold in "magasins bio" (Naturalia,
etc.) or chicken labeled as "Bio", for a few of us have found them to
be lacking in taste and texture. Some, as Souphie wrote above, are
good, keep track of them. Avoid Loué. That's about it.

You'll understand from all I've written above that, in the current
state of things and with little access to farms and country markets, I
hold yellow Landes chicken above everything else.

ADDENDUM for chicken tajine or couscous, remember that good halal
butchers in France are used to the situation and have specially-raised
"poulets fermiers" which don't look like much but lend themselves
beautifully to those preparations which require firm, lean and tasty
chicken. Don't look for their average-quality chickens but head for
their "poulets fermiers".


I also so one on salt baking them, That was on a french site talking about bresse that google translated. they used the same recipe Thomas Keller does for his Salt baked fish, but used chicken, if you have ad hoc cusine.

 

[chiqita]

Best way to ship eggs? I need to ship 15 duck eggs. I want to ship them properly. It will take me 2 days to get the 15. Best day to ship? I will collect the eggs the day before and the day I am going to ship. There is a lot of info all over- I just don't know the best method. Thanks guys!

do NOT ship Thursday whatever you do. debs method is very good. Assume Priority Mail will take 3 days, so I ship all days but thursday and friday. Have DH print the shipping off at work wiht Click and ship ( he will need weight and address or use a flat rate box) and you will save 10% on shipping.

I also drop the eggs off at the PO rather then let them be picked up to save them all day in the PO truck.

 

[waititout]

Candling Videos! Blue Egg Layer Day 9: Marans at Day 11:

Wow! Amazing you got that on video! And a Marans even!!!

 

[lualshannon]

My Norwegian Jaerhon chicks....

not a very good picture...they are so fast

One of My little Orpingtons ...

Awww! they are just too cute!!

 

[ronott1]

I drove to Jason's place yesterday and picked up 8 Crele Penedesenca eggs. It was a nice trip up through some trees and fun mountain roads.

His place is coming along nicely!

 

[gryeyes]

I drove to Jason's place yesterday and picked up 8 Crele Penedesenca eggs. It was a nice trip up through some trees and fun mountain roads.

His place is coming along nicely!

Did you take the "back way" up Jackson Highway, hwy 16, or come over through Placerville, along Pleasant Valley Road? I would love to have BYCers come see my flock and property, even if I am a messy housekeeper and theres STILL stuff In the yard I need to either discard or store responsibly. Gotta show off the flock and the wonderful things built by my contractor.

I don't live all that far from Hangtown Farms.... Boy, I hope Jason gets a nice sign! Then I'd be able take a quick trip up to take a peek, myself.
He said he's only 3 miles from the Holiday Market, and I shop there fairly regularly. Wonderful Chinese is a great restaurant, in the little shopping area opposite the Holiday Market, and the Ace Hardware store right there has mostly everything one could need plus great employees.

I love living here.

 

[ronott1]

Quote:
We went through Placerville and Pleasant Valley Rd. I saw a sign that said Sommerset this way and though of you!

It is very nice to talk to other chicken addicts.