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Friday, July 30, 2010

My Big Toe

You'd think by now I would have learned my lesson about walking around outside in flip-flops. But on the spur of the moment we ended up dropping by a friend's house, and of course I had to walk around outside and enjoy her yard.

Later that night, I awoke with my toe swelled up and throbbing. It's possible I was bitten by a spider, but I'll never know for sure.

What's strange is that after this experience, I don't carry a grudge against spiders, but my fear of snakes has intensified. I guess it's just the concept of unseen, dangerous critters out there. It also doesn't help that I've seen copperheads in our yard, and I've met one person who was bitten by one while gardening here in Upstate South Carolina. As a result, I have procrastinated on a few garden tasks: cleaning up the kudzu in our wooded backyard and weeding some areas.

When does kudzu start loosing leaves? Could I wait on my "kudzu cleanup" until they go into hibernation in October?

What precautions do you use in your gardening? Do heavy gloves protect you?
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Surprise Visit

Surprise Visit
I was pretty shocked to see this gigantic bird hanging out poolside in our back yard. I think it's a blue heron! He was probably disappointed and confused about the lack of fish in our pool, but he hung out for quite a few minutes looking around.
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Saturday, July 24, 2010

Oxo Sink Strainer - Gift From The Kitchen Gods

We've landed here in Woodstock. The house we're in is lovely -- spacious and open. And the kitchen is big and beautiful. I will post some photos soon. In the meantime, I wanted to share my favorite new gift from the kitchen gods with you all. 

Although I love the sink in our new kitchen, I did not love the drain covers that came with it. They're your typical drain cover type deals but their little push-pull mechanisms never work for some reason so they make it nearly impossible to let the water drain out without removing them. But, of course, removing them lets too much food go down the drain (this is composting country, after all, not in-sink garbage disposal country.)

But then I happened upon these awesome Oxo drain strainerOxo Sink Strainer - Gift From The Kitchen Gods on one of my many recent trips to Bed, Bath & Beyond or somesuch place.
Oxo Sink Strainer - Gift From The Kitchen Gods

They're made of silicone, which is very flexible and allows you to just flip the thing inside out over the compost bucket or garbage can for super easy cleaning.

Oxo Sink Strainer - Gift From The Kitchen Gods
And they look nice, stay put, and won't scratch your sink, too. At $6 a popOxo Sink Strainer - Gift From The Kitchen Gods, what's not to like?

Browse through more Gifts From The Kitchen Gods:
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Visionaries and ground elder

Visionaries and ground elder

A visit to Waltham Place in Berkshire is a good opportunity to confront some of the dilemmas of the nature-inspired garden. Owner Strilli Oppenheimer employed the late Henk Gerritsen to help her ‘naturalise’ parts of the 1920s Percy Cane layout, all pergolas and walled and hedges and walled off garden rooms. Henk’s own ‘Priona Garden’ in eastern Holland had been her inspiration to get him over, as he was obviously good at gardening without making war on nature (although I don’t recall much food growing at Priona, I think it grew in the local supermarket where there was no nature to go to war with). Priona was wonderful for the balance between wildness and hedged and trimmed and mown order – a very Dutch balance, so it was right he should be involved at Waltham.
Visionaries and ground elder




Visionaries and ground elder
Ground-elder is a problem at Waltham, and since the garden staff cannot rid the garden of it using the bio-dynamic methods they are instructed to use (chemical warfare is actually little better either in my experience) the pragmatic decision has been taken to accept it. In one big courtyard area it is allowed in part (but heavily suppressed by lots of seriously big perennials) but kept from spreading by a cordon sanitaire of box, ingeniously Henk-clipped into a caterpillar shape – so much more fun than self-consciously trendy cloud pruning. In another garden it is allowed free-rein, but has to face vigorous perennials and so is too kept in check; earlier in June I think this is a very effective naturalistic perennial blend but by July it has gone over. A gravel garden is a riot of self-seeding, whilst the most successful part of the garden as far as I was concerned was an allee edged by walls, where shrubs and climbers had been allowed to spread just so, perennials to spread and intermingle and self-sow – the whole looks just so perfectly on the edge of tumbling into wildness. Head gardener Beatrice Krehl and her staff have managed to create a perfect embrace of the wild and the formal here.


Not all works, or has achieved such balance yet. A perfectly good terrace has been almost entirely lost to cistus and lavender and much other shrubbery in the final stages of the rangy senile decay to which many Mediterranean species seem to suffer, while a long border seems a long way from having a successful mix of species (nothing in flower in early July!). All in all, though, an immensely brave experiment in letting formality go to seed skillfully and gracefully.

Visionaries and ground elder
Radical idea..... plant out some wildflowers in turf, maintain by "grazing like a cow" (Henk Gerritsen) - pulling up tufts of what you don't want and the add definition by deep edging between the wildy bits and the mown lawn.
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Wednesday, July 21, 2010

Sand Garden

In Northeast Harbor, Maine, I ran across this "sand garden". I love how the raked sand and rocks look like an ocean and islands.

Sand Garden


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Sunday, July 18, 2010

Sticky Rice With Mango - A Thai Treasure

Although I am truly devoted to chocolate, this classic Thai dessert holds a very special place in my heart. It may not sound like much, but I assure you, the taste is life-altering.

Sticky rice with mango by Eve Fox, Garden of Eating blog

I remember the first time I tasted sticky rice with mango quite clearly. It was 1997, I was 20 years old and my friend, Katie and I were newly arrived in Bangkok, Thailand, our first stop on a trip round the world in lieu of our second semester of junior year at Wesleyan University -- and an excellent trade off at that!

We were with our wonderful hostess, Sumitmai, an amazingly generous, fun-loving, retired Thai woman who had more or less adopted us shortly after we landed in Bangkok's oppressive heat and humidity.

She guided us to a booth in one of Bangkok's many markets where she procured a large serving of kao niow mamuang (a.k.a. sticky rice with mango) which she assured us we would like. We dug in, not realizing that our minds were about to be blown.

Bamboo sticky rice steamer by Eve Fox, Garden of Eating blog

The sweet, coconut milk-flavored rice was warm, chewy and delicious on its own. But paired with the expertly sliced (cutting fruit is truly an art in Thailand) buttery, perfectly ripe, yellow mango, it became something else entirely.

Naturally, Katie and I polished it all off within minutes, looking sadly at the empty container when the last grains of sweet, sticky rice were gone. From that point on, we bought sticky rice with mango at every opportunity, something I've continued to do in the 13 years since then.

Two ripe Manila mangoes by Eve Fox, Garden of Eating blog

I made two attempts at making sticky rice with mango at home - both ended in utter disaster... So I've settled for ordering it at Thai restaurants from time to time.

Given the depth of my passion for kao niow mamuang, you can probably imagine my delight when I saw it on the list of recipes I'd be learning at the excellent Thai cooking class I took three years ago. The class was taught by Kasma Loha Unchit, an expat Thai woman who lives in Oakland, California. It was hands-down the best cooking class I've ever taken. One night a week for a month, Kasma covered the basic philosophy of Thai cuisine, where to find the best ingredients in the Bay area, what brands were best (preservative and additive-free and made with the highest quality ingredients), fascinating bits of Thai history (for example, did you know that pad thai, Thailand's national dish, was invented by the Chinese?!), and a dizzying array of delicious Thai recipes.

Enough yammering though. It's time for the recipe. It's very easy to make sticky rice. But you must follow a few basic rules:

1. Buy the right rice! Sticky rice is not sushi rice, that is a different variety that won't work for this (I've tried and failed). Sticky rice is also called "sweet rice" or "glutinous rice". According to Kasma, who has certainly done her research, the best brands to buy are Buddha, Golden Phoenix or Butterfly. If at all possible, buy a rice from Thailand to make sure you're getting the right kind.

Sticky rice by Eve Fox, Garden of Eating blog

2. Buy the right equipment. It's super easy to make delicious sticky rice if you have the right equipment, namely a bamboo steamer and a steamer pot made specifically for this purpose. The bamboo steamer looks like a sort of odd, pointy hat and it sits point-down in the steamer pot. Here is a blurry picture I took of me wearing the steamer basket as a hat.

Eve wearing the bamboo sticky rice steamer "hat" by Eve Fox, Garden of Eating blog

The pot is shaped more like a jug. You can probably find these things at Asian markets (if they stock South East Asian goods) if you have one close by. However, if not, you can also buy them online for $12 - $30Sticky Rice With Mango - A Thai Treasure

Kasma's instructions were to boil the bamboo steamer/hat before using it the first time to make sure it does not impart a really bamboo-y taste to the rice and to ensure that it is clean since it's probably traveled quite a distance to reach your kitchen. Just submerge it in a large pot of boiling water for a few minutes.

Bamboo sticky rice steamer by Eve Fox, Garden of Eating blog

3. Don't forget to soak the rice! This is the part that has derailed my plans a couple of times... You must soak the rice before steaming for at least 4 hours (or overnight) to allow it to soak up extra water before you cook it.

4. Get good mangoes. The rice will still be tasty but pairing it with ripe, delicious mangoes will make a big difference. Manila mangoes are probably the best fit for this recipe - they have a soft, yellow, string-free flesh that is most similar to the Thai mangoes.

Sticky rice with mango by Eve Fox, Garden of Eating blog

Follow these rules and you'll be golden!

Sticky Rice with Mango (Kao Niow Mamuang)
Serves 4

Ingredients

* 2 cups long-grain white sticky rice, sweet rice or glutinous rice
* 2 cups or 1 can coconut milk (Chao Koh brand is a good one)
* 1/2 cup granulated sugar
* 1 tsp salt
* Optional: 3-4 fresh or frozen whole pandanus leaves (bai toey) or a few drops of jasmine (mali) essence
* 1-2 ripe mangoes, peeled and sliced

Directions

1. Rise the sticky rice once or twice, cover with tap water 2-3 inches and soak for four hours (or overnight). The rice will absorb much of the water and grow in size. It will also soften such that the grains will easily break if pressed between the fingers.

2. Drain the rice and pour it into the bamboo basket. Place the bamboo basket to steam over 2-3 inches of water in the metal pot. Cover the top of the bamboo basket with a smallish pot lid and steam for 40-45 minutes, until the rice is thoroughly cooked and, well, sticky.

3. While the rice is steaming, make the coconut sauce: heat the can of coconut milk with the sugar and salt and stir until the grains have all dissolved.

4. Once the rice is finished, dump it out of the basket into a bowl and stir in half of the coconut mixture, mixing well to combine. Slice the mango and serve with the rice, drizzling more of the coconut sauce over the rice before serving.
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Chimichurri Sauce -- Argentinian and Addictive...

I'd been wanting to try making chimichurri sauce since I saw it on FoodBlogga this past summer. So when good grilling weather arrived earlier this week, I seized the day!

Besides being fun to say, chimichurri is also fun to eat. This traditional Argentinian sauce is made from a mixture of fresh herbs, garlic, olive oil, vinegar and lemon juice. The combination is fresh, flavorful and slightly eye-popping in a way that makes you want more and more of the stuff.

Chimichurri Sauce by Eve Fox, Garden of Eating blog

Although it's traditionally used as a marinade and a dipping sauce for grilled beef (Argentina is the culinary epicenter of grilled meats, especially beef), it is also a great accompaniment to chicken, pork, lamb, and fish. And if you add a bit more oil and vinegar, it makes quite a tasty salad dressing, too.

The recipe below is flexible. For example, you can use all lemon juice or all vinegar if you prefer, play around with the ratio of the various herbs, or experiment with adding some different herbs to the mix. I added some marjoram to my chimichurri and liked it a lot even though it's not typically included.  I think fresh mint would also be delicious in this sauce.

Herbs For Chimichurri Sauce by Eve Fox, Garden of Eating blog

In addition to being yummy and easy to make, this parsley-based sauce is a godsend for any CSA members who have the "good luck" to receive bunch after bunch of parsley in their produce boxes. More parsley, hurray!!!

Grass-fed steak with chimichurri sauce, roasted new potatoes and artichoke with meyer lemon mayo by Eve Fox, Garden of Eating blog

I served the sauce over some really good grass-fed organic beef steaks from Marin Sun Farms along with oven roasted potatoes with garlic and herbs, artichokes with Meyer lemon mayo, and a salad. ¡Muy sabroso!

Chimichurri Sauce
Serves 4

Ingredients

*  1/2 cup extra-virgin olive oil
*  2 Tbsps fresh lemon juice
* 2 Tbsps apple cider vinegar, red wine or sherry vinegar
* 1 cup flat-leaf parsley leaves, washed and dried
* 1 cup cilantro leaves, washed and dried
* 1/4 cup fresh basil leaves, washed and dried
* 1/4 cup oregano leaves, washed and dried
* 2 cloves garlic, roughly chopped
* 1/2 shallot, roughly chopped
* 1/4 teaspoon fresh cracked black pepper
* 1/2 teaspoons kosher salt
* 1/4 teaspoon crushed red pepper flakes (you can also use half a small jalapeno if you have one on hand, just remember to remove the seeds unless you like it hot and don't touch your eyes after handling them!)
 
Directions

Combine all the ingredients in the bowl of a food processor and blend until smooth. Place the sauce in a non-reactive bowl or storage container, cover and refrigerate for 2-6 hours (this will allow the flavors to develop some more depth.) Remove from the fridge half an hour before using. This sauce should keep for up to a week if kept in an airtight container in the refrigerator.
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Salade de carottes râpées

There are such lovely fresh carrots for sale at all the farmers markets lately; I can't resist them. It's a perfect time to make this classic French grated carrot salad. It's so simple, fresh and tasty. You can order this in pretty much any cafe or restaurant in France and it's almost always good (and cheap!)
Salade de carottes râpées

While you can certainly use a food processor with a grating attachment to grate the carrots, I think they turn out a little better if you grate them by hand. It may just be the blade on my Cuisinart but I find that the grating attachment tends to tear the veggies up a little in the process of grating them. So I did these by hand though my right arm started aching about 2/3 of the way through and my husband obligingly offered to finish up the grating for me (he's very nice like that.)
Salade de carottes râpées by Eve Fox, Garden of Eating blog

Although I stuck with the traditional French preparation in the recipe below, you are welcome to shake things up a bit by adding dried currants and/or thinly sliced red onion or some grated beets to the salad or throwing a little Dijon mustard into the dressing, etc. Bon appetit!

Salade de carottes râpées by Eve Fox, Garden of Eating blog

Salade de Carottes Râpées (Grated Carrot Salad)
Serves 6

Ingredients

* 7 large, sweet carrots, peeled
* 1/2 bunch of large, flat-leaf parsley (Italian works better than curly), rinsed and dried
* Juice of 2 lemons
* 2-3 Tbsps olive oil
* 2 tsps sugar or honey
* Sea salt to taste
* Freshly ground black pepper to taste

Directions

1.Grate the carrots as finely as possible and place in a medium-sized bowl (you want it to be big enough to make it easy to toss everything together with the dressing.) Coarsely chop the parsley and toss it in with the carrots.

2. Make the dressing by whisking together the lemon juice, olive oil, sugar and salt and pepper until the sugar and salt have dissolved. Drizzle it over the carrot/parsley mixture and toss to coat. Taste and adjust the seasonings as needed (you may want to add more lemon juice, salt or pepper).
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Meyer Lemon Sorbet -- Dessert Don't Get More Local Than This

A quick glance at the original date of this post confirms that I began writing about this scrumptiously fresh citrus dessert nearly two years ago, in July of 2008. I guess it's true that good things come to those who wait...
Meyer lemon sorbet topped with mint by Eve Fox, Garden of Eating blog

I think of this delightful sorbet as a uniquely Californian dessert, mostly because I had never heard of or seen a Meyer lemon before we moved here.  But here in Berkeley, they are practically ubiquitous. (For those of you who are interested in the fruit's actual provenance, this type of lemon is originally from China.)
A ripening Meyer lemon on our tree by Eve Fox, Garden of Eating blog

Our yard is graced by an outrageously abundant Meyer lemon tree. We're thoroughly mystified by its fecundity -- we never water it (which is significant since it does not rain for 6 months out of the year here), nor have we ever fertilized it, yet it churns out Meyer lemons like they were going out of style.
Meyer Lemon Sorbet -- Dessert Don

The tree has such a prolific presence in our yard that "memon" is one of our son, Will's first words. As soon as we take him outside, he toddles over to the tree saying "memon" over and over in a soft, delighted, little voice that he reserves for the lemons, alone. Then he picks one (there is some parental assistance involved in that process) and walks around sucking on it and biting off small pieces of the soft peel with his three little teeth. 
Will with his Meyer "memon" by Eve Fox, Garden of Eating blog

But back to the sorbet. While the subtle, floral flavor of the Meyer lemons is uniquely lovely, you can easily substitute regular lemons or another citrus fruit if you can't find Meyers.
Meyer lemon sorbet topped with mint by Eve Fox, Garden of Eating blog

It turns out that sorbet is surprisingly easy to make, especially if you have an ice cream maker (or have a friend who has one - thanks again, Ben!)
Scooping the sorbet out of the icecream maker by Eve Fox, Garden of Eating blog

I've included the instructions for what to do if you do not have one, though. Thanks to Elise at Simply Recipes for providing the recipe below.

Meyer Lemon Sorbet
Makes 2 1/2 cups

Ingredients

* 1 cup sugar
* 1 cup water
* 1 cup freshly squeezed juice from meyer lemons (about 4-5 lemons)
* 2 teaspoons fine lemon zest
* Mint leaves (for garnish)

Directions

1. Freeze your ice cream maker according to the manufacturer's instructions (it's probably easiest just to keep the freezer container in your freezer so that you can be ready to go whenever the urge to make sorbet or ice cream strikes you.)

2. In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill in the refrigerator.

3. Once the mixture has thoroughly chilled, pour it into the ice cream maker and process per the instructions for sorbet (most likely you will need to run it for 20-30 minutes.) If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.

4. Transfer the sorbet to an airtight container and freeze until ready to serve. A melon-baller works well to scoop this out when you're ready to serve. Garnish with the mint leaves.

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Grilled Asparagus With Asian Marinade

Is it strange that I'm crazy about marinating? I just love the feeling I get from knowing that the steak or veggies I'll be eating for dinner later is sitting in the fridge soaking up flavor. It's as if I'm working on a delicious present for myself and my family all day long without actually having to do anything.

Asparagus Soaking in Asian Marinade by Eve Fox, Garden of Eating blog

I decided to try marinating some asparagus in a simple Asian-style sesame-soy-garlic sauce before grilling them last night. And I'm really glad that I did! They were so delicious that the only thing that stopped me from eating more was the fact that they were all gone...
Grilled Asian-style Asparagus by Eve Fox, Garden of Eating blog

They're also very simple and quick to make which is a huge plus in my book these days since baby Will has recently started walking on his own so we do a lot of chasing after him.
Grilled Asian-Style Asparagus by Eve Fox, Garden of Eating blog

Without further ado, here is the recipe. I think know you're gonna love them.

Grilled Asparagus With Asian Marinade
Serves 4

Ingredients

* 1 lb organic asparagus
* 2 Tbsps sesame oil
* 3 Tbsps soy sauce
* 2 cloves garlic, pressed or minced
* 1 Tbsp maple syrup or honey
* Kosher salt and freshly ground black pepper
* 2 Tbsps sesame seeds

Directions

1. Wash the asparagus and snap off the woody bases (just bend them about 2/3 of the way down the stalk, they'll snap right where they're supposed to.)

2. In a large, shallow bowl, combine the marinade ingredients and mix well. Add the asparagus and turn to coat. (You can also make the marinade in a small bowl and then add it and the asparagus to a ziplock bag if you prefer but I always feel guilty about throwing out the bag afterwards -- it's pretty hard to wash ziplocks.)

3. Refrigerate for 1-3 hours, turning to make sure all the asparagus get equal access to the marinade. If you don't have time to marinate the asparagus, just toss them all to coat and get on with the grilling -- they'll still be plenty tasty.

4. Preheat the grill, then place asparagus on and cook until nicely browned on both sides, about 2 to 4 minutes per side. Serve immediately.

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I'm digging up the Garden and moving it to upstate NY

It just occurred to me that I need to fill you in on some news. At the end of June, the sous-chef (a.k.a., my husband), baby Will, and I will be packing up and moving back east to Woodstock, New York. Even though the 1969 festival that made Woodstock famous was actually held more than 40 miles away on a farm in Bethel, it's still a great place to live!

In addition to the fact that my hubby and I both grew up there and our parents/Will's grandparents all live in the area, it is a happening, beautiful little town. Happily for me (and for you, too), the Hudson Valley region is also home to lots of exciting food-related stuff -- cheesemakers, ranchers raising happy, grass-fed animals, farmers markets, CSAs, and good restaurants.

Although I'm dreading the actual move since I hate being homeless for even a few days, I am really looking forward to my new kitchen! It's got lots of space, lots of light, newish appliances and lovely blue stone countertops. There is even an amazing walk-through pantry (thank you, God!) It is going to be a HUGE step up from the tiny, cramped, dark kitchen we have now.

I'll have to post some pictures once the dust has settled and the boxes have been unpacked. In the meantime, I'm gonna do my best to wrap up any lingering Berkeley-specific blog posts in the next couple of weeks.

It's been a great four years here and I will miss many people, places and things, not the least of which is the abundance of delicious, affordable, year-round, locally grown, organic produce... But the time has come for a change of coast.

I suspect I may not be posting very often for about a month while we deal with moving and settling. But I'll be back with lots of great east coast/New York/Hudson Valley - specific postings!
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Talking Poultry - Raising Backyard Birds In Berkeley

Our North Berkeley neighborhood is a haven for chicken fanciers. I've counted at least six coops within a three-block radius of our house!

And we're fortunate enough to live right next to one of them. Our lovely back neighbors, Fran and Chip, have three young hens in their backyard. In addition to entertaining Will, who now says "buck, buck" and heads for the back door whenever we say "chicken", we also receive delicious eggs with brilliant orange yolks from the girls next door sometimes.

Talking Poultry - Raising Backyard Birds In Berkeley

After seeing how much Will enjoys watching the girls scratch, peck and flap their wings, I started thinking about maybe getting some chickens of our own. But how to begin?

Fran was kind enough to answer some questions about her experience raising the birds. I've included our little "poultry talk" below in case you're thinking about starting your own little backyard flock.

Talking Poultry - Raising Backyard Birds In Berkeley

How long have you been raising chickens?

We got our first chicken about 20 years ago. The daughter of our neighbors across the street had received a chick for Easter. Once the chick became a chicken, they realized that this was not what they’d signed up for, so we took it. We’ve had at least one chicken and, sometimes as many as four, though I prefer to have just two or three at a time, ever since.

What kind of birds are these?

These three are Rhode Island Reds, they’re known for being reliable layers. We got them in early January and they just started laying their first eggs a month or so ago. I’ve also had success with Araucanas (they lay beautifully colored eggs) and have had a lot of different breeds, including the fancy ones with the fluffy feet.

Rhode Island Reds in their coop by Eve Fox, Garden of Eating blog

How many eggs do they lay?

They lay roughly one egg a day -- I usually collect 2-3 each evening – about 18 eggs a week.

Where did you get them from?

I got these from Lucky Dog pet shop on San Pablo Avenue. I used to get them from Mike’s Feed & Pets in Hayward until Lucky Dog changed hands and the new owner started selling chickens about 5 or 6 years ago.

What do you feed them? Is there special feed that makes for better eggs?

Yes, there is. They eat a mix of things:  I give them two commercial products – chicken scratch which is a mix of whole grains, and laying mash which is a more protein-rich feed that helps them produce good eggs. I also give them lots of vegetable scraps from our house and our neighbors’ and I will also stop by Monterey Market when they’re getting rid of greens that are too wilted to sell. The chickens love whole grains, especially, although they’re not interested in bread.

But their favorite things to eat are worms. I spoil them sometimes by digging in the compost bins to turn up the worms for them. They get right in there -- they’re so enthusiastic that they are literally under the shovel so I have to be very careful. They come running when they see me pick up the shovel -- they’ve developed a Pavlovian response to the shovel; to them, it means worms.

Chickens eating and turning up worms in the compost bin

Do they also need a source of calcium?

Yes, I give them ground oyster shells and we also crush up the shells of any eggs we eat for them – that is the best source for them – their own eggs! Funny, isn’t it? The commercial feed usually contains oyster shells or other sources of calcium for them.

Can you tell me a little bit about your coop design?

Oh sure, there is a square footage requirement – a coop should be at least 4 square feet for each chicken to make sure they won’t be stressed by being too on top of each other. The funny thing about this batch is that they all huddle together in one small box every night – three of them trying to fit in there is pretty tight but that is what they like.
Talking Poultry - Raising Backyard Birds In Berkeley
And then they use the other small box to lay in – they take turns. They never poop in the same place as they lay – very smart!  But none of them use the big box at all.
One box for laying, one box for pooping by Eve Fox, Garden of Eating blog
The other important factor for a coop is to make sure it is secure. We’ve had chickens just decimated by possums. Now the floor of our coop is made of brick lined underneath with wire since possums and raccoons can and do burrow under the ground to get in – they’re very determined. And you must remember to lock the door once they’re all in at night, of course.

We also have a light in the coop that we use during the winter months to extend the daylight hours for them a bit since they lay fewer eggs when there is less daylight.

It looks like you use shredded paper to line the boxes?

Yes, though I will also use hay when I have access to it. The only downside to hay is that they tend to eat it so you need to replace it more often – they don’t eat the paper.
Freshly laid egg in a nest of shredded paper by Eve Fox, Garden of Eating blog

How often do you have to clean out the coop?

I clean it out about once a month. I could do it more often, of course. I put their droppings right into the compost – it makes great fertilizer.

How much time do they spend out of the coop?

They are out twice a day for a while, which gives them time to scratch and peck and find bugs and eat greens and other yummy things from the compost bins. I let them out for about an hour in the morning before I leave for work, and then again when I get home.
Talking Poultry - Raising Backyard Birds In Berkeley

What sort of hours do they keep?

They are right in sync with daylight, they wake when it’s light and they go to sleep when it gets dark.

After they’ve laid an egg, do they sit on it or do they get up and go about their business?

These hens don’t sit, I don’t think. When I come to collect the eggs in the early evening, they’re never sitting on them and the eggs are also cold by that time which makes me think they’re not sitting on them.

What are their relationships like with each other?

They’ve got a clear social hierarchy. Although I’ve tried, I’ve found that it’s basically impossible to introduce new birds to a flock because their pecking order has already been established. The new birds just get pecked mercilessly.
Talking Poultry - Raising Backyard Birds In Berkeley
But this batch is fairly harmonious – they don’t have a scapegoat. They follow the leader, who is the smartest one of the three.  She’s also the most assertive. One of them is clearly dumb - she’s named Moe, the other two are named Meeny and Miny. I had two birds before these who were named Pooh and Lay (“Poulet”) because that is all they do.

How long will they lay for?

Once they’re mature they’ll lay all year round, though they lay less in the winter – it’s all tied to the number of daylight hours. They need roughly 8 or more hours of daylight to lay – that is why we have the light in their coop. They will lay eggs for 2-3 years.

Attention! Tails UP! Rhode Island Reds eating from the compost bins by Eve Fox, Garden of Eating blog

What do you do with them once their laying days are over?

I’m not interested in killing them so I give them away either to people who will keep them as pets or who want to use them for the soup pot. Every once in a while if I have a particularly ornery bunch, I’ll take them up to Tilden park and release them – I figure they’ll either survive or make a great meal for a coyote.

I used to feel guilty about this but I have gotten over it. I figure they have a very nice life while they’re with me – they’re happy and well-fed and cared for, which is more than you can say of what they’d experience in a commercial environment or in the wild. And then they either become pets or come to a quick end.

Do you have any advice for people interested in starting their own flock of chickens?

I’d caution people to be aware that chickens are destructive to yards – they’re designed to scratch and turn up earth and eat greens so you have to fence them out of anything you want to keep safe – your garden, your lawn, etc.
Talking Poultry - Raising Backyard Birds In Berkeley

And it’s something you should only do if you really want chickens, of course! But I love it. I find them interesting and entertaining to watch. They’re also a great conversation starter. I get wonderful fertilizer for my garden. And, of course, delicious fresh eggs all year round. Store-bought eggs really don’t taste that good, in comparison. You should do a blind taste-test – it’s impressive.
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Imperial Tea Court -- Authentic, Organic, Delicious...

It's been a while since I've reviewed a restaurant. And since my days here in Berkeley are numbered, I figured I'd best hop to it.

The Imperial Tea Court is one of my favorite restaurants in the East Bay. Luckily, for me, it also happens to be a five minute walk from my house.

Tea is this way... Sign for the Imperial Tea Court by Eve Fox, Garden of Eating blog

Tucked at the back of the surprisingly well-designed and pleasant Epicurious Garden food court at 1511 Shattuck Avenue (just up the block from Chez Panisse), this tiny restaurant feels bigger than it is, thanks to the complex's shared outdoor seating.

The Cool Door At The Entrance To Imperial Tea Court In North Berkeley by Eve Fox, Garden of Eating blog

Like its parent establishment across the bay in the Ferry Building, this place is technically a tea house, and they sell a wide variety of excellent teas that they take very seriously but the thing that keeps me going back over and over again is the food.

Green Onion Pancake At Imperial Tea Court in North Berkeley, by Eve Fox, Garden of Eating blog

Although their menu is tiny -- just one page plus a few specials scrawled on a big chalk board, the food is flavorful, fresh and authentic. They also use organic veggies and organic or more sustainably-raised meats so, unlike most Chinese restaurants, you'll leave feeling full in a good way.

You can watch the two women who do all the cooking make your dish from scratch across the counter. Although this system does lead to the food coming out at odd times, it is well worth it.

I went there recently with my good friend, Naushon, who is the one who introduced me to the place, and we ordered a bunch of our mutual favorites.

The pickled daikon is addictive and has the perfect amount of spice/heat.

Spicy Pickled Daikon at Imperial Tea Court In North Berkeley by Eve Fox, Garden of Eating blog

The green onion pancake is a must! Thin, crispy, and delightfully scallion-y.

Green Onion Pancake At Imperial Tea Court in North Berkeley, by Eve Fox, Garden of Eating blog

The dim sum pork sui mei are tasty though the pan-seared pork potstickers are even better (the pork is from Niman Ranch.)

Dim Sum Pork Sui Mei at Imperial Tea Court by Eve Fox, Garden of Eating blog

Along with the Mandarin Chicken, this Hong Kong Curried Chicken never fails - a delicious, light, non-spicy curry in a coconut base made with carrots and kabocha squash served with steamed chard and cabbage and a side of brown rice.

Chicken Curry With Carrots & Kabocha, Steamed Greens & Brown Rice by Eve Fox, Garden of Eating blog

1511 Shattuck Ave
Berkeley, CA 94709
(510) 540-8888
Mon-Sat 11 AM - 9 PM
Sun 11 AM - 7 PM

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Restaurant Reviews, Icon for the Garden of Eating blog, by Eve Fox

Imperial Tea Court -- Authentic, Organic, Delicious...
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