The Old Folks Home

[Cynthia12]

Here's one I took (just my cell phone) today of my oldest cockerels from this spring.

Wow!

As in beautiful...not to eat. Don't eat them! Gorgeous!

 

[Wisher1000]

Where is that contest?

Unfortunately, I can only keep two or three cockerels for breeding next year and there are 12 in just this oldest batch There were batches hatching every one to two weeks through the spring. I have TONS of cockerels, and most will go to the pot. It breaks my heart, but you have to hatch out in large enough numbers to produce a small percentage that are better than the parent stock.

This spring, I hatched out around 250 chicks. I will likely keep one rooster to use, two for back ups, six hens and six back ups. That's means I have to select only 15 of 250 birds (6%.) I'll do the same next spring. If I make good choices, they will get a little better each year.

 

[Cynthia12]

Oh you HAVE to enter it in a BYC photo contest....

Or for the Calender!

 

[perchie.girl]

Where is that?

They are always having contests.... here somewhere... I dont know.... as she trails off.... toe scrape

 

[perchie.girl]

Quote:
Yep Yep Yep... six roosters for JUNE....

 

[Cynthia12]

Yep Yep Yep... six roosters for JUNE....

Perfect!

 

[sssharon]

Your roosters are beautiful! Don't think I've ever seen any prettier than that. There right you should enter them in a contest you'd be a surefire winner.

 

[Wisher1000]

Thank you, everyone, the live birds are even more striking.
These two are younger and not being considered for breeding, but I liked that they are showing more barring in their tails.

 

[NotAFarm]

Thank you, everyone, the live birds are even more striking.
These two are younger and not being considered for breeding, but I liked that they are showing more barring in their tails.

You chose a difficult breed and are doing a great job!

 

[ronott1]

Oh Lord, I just copied the recipe and the whole comment on it and then I hit something wrong on my iPad and erased it. So here I go again.
Strawberry jalapeño
4 cups crushed strawberries
1 cup minced jalapeño peppers
1/4 cup lemon juice
1 2 oz. pkg. powdered fruit pectin
7 cups sugar
8 Half pint canning jars with lids and tops.

Add all ingredients to last, place the crush strawberries, minced jalapeño pepper, lemon juice, and pectin into a large saucepan, and Bring to a simmer over high heat. Once simmering add the sugar and stir until dissolved and return to a boil and cook one minute. I watched a couple of videos and they really stressed not to over cook because the strawberries lose their flavor if you cook it too much.
I didn't follow the recipe very well and so I put in 7 cups of crushed strawberries and then I went from there.The one thing it said was if you want to jam to be a little spicier to leave some seeds in the jalapeños and membrane and so that's what I did and evidently I have very hot jalapeños. You might want to just follow the recipe and see how yours comes out. I'm going to try mine in a little bit and I'll let you know how it turned out.
They had some good ideas about how to use your jam if it came out a little runny. Like putting it on pancakes or using it on fish, both of those sound good to me. I hope that you enjoy the recipes and then it turns out great for you. I forgot to tell you to process your jars for 10 minutes.

Thanks so much!

I will be making this.