Chickenstock fiesta yardsale August 21

[howardacres]

Quote:
I am sorry that I am unable to take him. (Don't worry, folks, I'm making it up to her by giving her a beautiful Ameraucana hen that lays lovely blue eggs). I was hoping to breed him to my cuckoo maran to make some nice dark olive eggers! But due to medical issues, I'm having to cut back my flock size and keep my breedings focused on just one or two projects. It's too bad. He's a lovely blue boy. Here's an old picture, before we knew it was a boy:
https://www.backyardchickens.com/forum/uploads/6804_img_0303.jpg

To help reduce my flock size, I'll be having a $5 clearance sale of my remaining goslings, Muscovy ducklings, and EE "pullets" (after what happened with howardacres and GailChickie, I have no faith in my ability to tell the gender of any chicken until it crows or lays and egg).

Muffi, thaks for posting the pic---he still looks like that only a bit bigger and his comb has gotten redder too.

Definitely a nice boy, NOT agressive at all, but i can't keep so many roos! Thanks for explaining too---i didn't mean anything in a bad way, i understood your reasons but wasn't sure how much to say.

i just wanted people to know that he was from your stock and you were planning to use him for breeding---so maybe someone else might want to use him.

 

[aceschix]

Quote:
I will definately get zucci, I make a herbed zuccini and veggi plate the kids go bonkers for,
want the recipie anyone?

Yes, Yes, Can you post it here for us to print off - Please. any way to get the kiddos to eat more veggies will be great for me.

 

[gypsy2621]

Quote:
I will definately get zucci, I make a herbed zuccini and veggi plate the kids go bonkers for,
want the recipie anyone?

Yes, Yes, Can you post it here for us to print off - Please. any way to get the kiddos to eat more veggies will be great for me.

Zucchini ( to taste)
summer squash
mushrooms
whole garlic cloves ( to taste)
whole fresh tomatoes( cute thick wedges)
white potatoes ( cut in wedges)
Green, red ,yellow or orange peppers ( or all cut in wedges)
jalapenos, or Cayenne's ( to taste,cut small)
onions
salt, pepper
just a dash of brown sugar.
you can also add any other fresh from the garden veggi that you think will meld into the mixture my family loves this one.
fresh parsley, oregano, thyme, yummmm

using a deep aluminum pan put in garlic , potatoes, then peppers, then put in you zucci and summer squash, then add onions and mushrooms, cut tomatoes into thick wedges and lay on top of the veggies salt and pepper to taste.
slow cook over the BBQ grill till veggies are tender crisp.
serve with thick slices of bread and butter, ( you need the bread to slop up that yummy broth!)

I also use the same recipe when canning.
I cook it slowly on the stove but omit the potatoes, when everything is crisp done, put into quart jars with enough juice to with in a 1/4 inch of the rim, cover and water bath for 20 min.

this way I have fresh canned from the garden until at least January.
keep in mind also I start off with the biggest stock pot I have available and by the time I am done its generally full up LOL.

 

[snowhorse]

Shay do you still have the brabanter pullet? I would love her if you do!

 

[suzannaski]

Quote:
I would love a potted eggplant or two....what color are your pepper plants?

Anyone looking for quail if not any quail savvy people going to be attending Shays swap? I need to sex that last of my quail to see who is staying and who will be eaten....I also have a few guineas left and what ever hatches from my last bator.

The peppers are red peppers, but sometimes I forget and pick greenpeppers.

If there aren't any ripe peppers, I'll be bringing some plants. They already have peppers growing on them too!

 

[shay20]

Quote:
yes i do.

 

[shay20]

Quote:
Yes, Yes, Can you post it here for us to print off - Please. any way to get the kiddos to eat more veggies will be great for me.

Zucchini ( to taste)
summer squash
mushrooms
whole garlic cloves ( to taste)
whole fresh tomatoes( cute thick wedges)
white potatoes ( cut in wedges)
Green, red ,yellow or orange peppers ( or all cut in wedges)
jalapenos, or Cayenne's ( to taste,cut small)
onions
salt, pepper
just a dash of brown sugar.
you can also add any other fresh from the garden veggi that you think will meld into the mixture my family loves this one.
fresh parsley, oregano, thyme, yummmm

using a deep aluminum pan put in garlic , potatoes, then peppers, then put in you zucci and summer squash, then add onions and mushrooms, cut tomatoes into thick wedges and lay on top of the veggies salt and pepper to taste.
slow cook over the BBQ grill till veggies are tender crisp.
serve with thick slices of bread and butter, ( you need the bread to slop up that yummy broth!)

I also use the same recipe when canning.
I cook it slowly on the stove but omit the potatoes, when everything is crisp done, put into quart jars with enough juice to with in a 1/4 inch of the rim, cover and water bath for 20 min.

this way I have fresh canned from the garden until at least January.
keep in mind also I start off with the biggest stock pot I have available and by the time I am done its generally full up LOL.

ohhh that sounds so good.
Hubby makes an awsome zuccini dish in the oven or on the grill, and i love it, when i was a kid forget iot i hated it, but since hubby cooked it oh my god i love it.
yours sounds sooo good, exceply when i read teh garlic part hehe

 

[shay20]

I am asking if alot of you or all of you

would be able to print out teh chickenstock and hand out or pass and hang in feed stores and others stores about teh chickenstock sunday? if so e-mail me and i can e-mail you the flier, or i can post on here you can copy it. Thanks.

oh and dont forget your yard sale items.

 

[gypsy2621]

Quote:
Zucchini ( to taste)
summer squash
mushrooms
whole garlic cloves ( to taste)
whole fresh tomatoes( cute thick wedges)
white potatoes ( cut in wedges)
Green, red ,yellow or orange peppers ( or all cut in wedges)
jalapenos, or Cayenne's ( to taste,cut small)
onions
salt, pepper
just a dash of brown sugar.
you can also add any other fresh from the garden veggi that you think will meld into the mixture my family loves this one.
fresh parsley, oregano, thyme, yummmm

using a deep aluminum pan put in garlic , potatoes, then peppers, then put in you zucci and summer squash, then add onions and mushrooms, cut tomatoes into thick wedges and lay on top of the veggies salt and pepper to taste.
slow cook over the BBQ grill till veggies are tender crisp.
serve with thick slices of bread and butter, ( you need the bread to slop up that yummy broth!)

I also use the same recipe when canning.
I cook it slowly on the stove but omit the potatoes, when everything is crisp done, put into quart jars with enough juice to with in a 1/4 inch of the rim, cover and water bath for 20 min.

this way I have fresh canned from the garden until at least January.
keep in mind also I start off with the biggest stock pot I have available and by the time I am done its generally full up LOL.

ohhh that sounds so good.
Hubby makes an awsome zuccini dish in the oven or on the grill, and i love it, when i was a kid forget iot i hated it, but since hubby cooked it oh my god i love it.
yours sounds sooo good, exceply when i read teh garlic part hehe

Thats the beauty of this recipie you can add what ever and omit what ever, since developing an allergy to mushrooms I make one with and one with out, you can even toss in some celery or ocra or anything honestly as long as it doesnt cook down to a mush its all good in there.

 

[HenPen]

Quote:
I was wondering if you had a chance to write out/mail the pedigree? Jess is watching the mail like a hungry hawk