The day we have been waiting for has arrived. Our chickens can roam free again (after a suitable risk assessment and implementation of appropriate biosecurity measures...). Today many of the restrictions imposed in early December to combat avian flu were officially lifted. It was snowing but the hens were still keen to come out to play.
This is a traditional English pancake mix as taught to me by my mum — who happens to be French. It makes five or six pancakes so you may wish to double or triple the amounts.
100g or 4 ounces of plain flour
Pinch of salt
1 Charli's Chooks egg
300ml (1/2 pint) of milk
1 tablespoon of melted butter (optional)
Since we started Charli's Chooks eggs we have been packing the eggs in our own kitchen. But we have now moved to a packing room at MagClough Farm. This gives us more space both in our own kitchen and for packing and storing the eggs. The move also helps us get ready for registration as an egg producer, which is a step towards being able to sell our eggs in shops.
Our brown-egg count is a little down at the moment so we have bought a few ex-commercial brown-egg layers to top up the supply. These 'ISA Browns' are a hybrid egg-producing specialist derived from breeds including the Rhode Island Red.
The ten new arrivals are 20-months old so are past their egg peak — but they are perfect for us just to lift the egg numbers a little.
Since Charli's Chooks' return to Magclough Farm, the 'chicken run' cycle ride has returned. I stuck the GPS on the other day which reveals it is a 780 foot climb to the top from our house in the village. The chickens themselves live at 1140 feet (348m). So no wonder it is cold up there in the mornings.