Want fresh eggs? Raise chickens


Here in the rural northeast, we still think of spring as the time when baby animals are born — including, of course, baby chickens. Area agricultural supply stores such as Tractor Supply in Amenia are expecting to get their deliveries of chicks this week. These chicks are not only adorable, they’re also a source of (yes, you guessed it!) fresh eggs.

Of course, since this is (again) a rural region, it’s not impossible to find very fresh eggs at area farmstands. However, the resources for fresh eggs are getting scarcer, and many farms sell them for more than $3 a dozen. Also, sadly, foxes are not the only ones around here who poach those eggs and so it’s become harder to find an honor-box 24/7 farmstand.

So... the idea of raising chickens of one’s own becomes more appealing.

What’s the attraction? Most chefs, especially those who like to bake, will say a fresh egg does things a less-fresh egg will not do. Omelettes, custards, meringues, cakes are loftier or creamier made with newly laid eggs. And of course, as is the case with all farm produce, there are benefits that we don’t yet completely understand to eating foods that are grown here and nourished by the plants and the water that make up our local landscape.

So that’s the nutritional attraction of eating farm-fresh eggs. There’s an added advantage to raising your own eggs: If you let them roam freely in your yard (preferably one that is not near a state highway), your chickens will eat many of the bugs (including ticks and fleas) that you might prefer to eliminate from your life.

While there is no such thing as a foolproof farm animal, chickens are generally pretty self-sufficient. Karen Davenport, agriculture education teacher at Housatonic Valley Regional High School in Falls Village, suggests buying a dual-purpose breed such as a Rhode Island red or a bard rock. They can provide brown eggs as well as ... meat. The white leghorn is famous for its egg-laying abilities, Davenport said, but it is a more skittish breed.

Tractor Supply sells the reds for $1.59 each. Cornish rocks are also $1.59. Pullets, or young females, in a variety of breeds, are $2.29 each, and assorted bantams (or extra-small chickens) are also $2.29.

Two essential tips: Be sure to buy at least six chicks so the birds can "clutch" together; and keep them away from dogs.

"Even the sweetest dog will turn into a canine when it’s around live chickens," she warned.

It generally takes six months for a chicken to be mature enough to lay eggs, she said. For information on how to build a brooding box (and other essential tips on how to protect your new poultry purchase), visit the Tractor Supply Web site at tractorsupply.com, or call the high school at 860-824-5123 ext. 357.

And once you have all those eggs, what should you do with them? Try making fresh pasta. Some cooks say it’s an unparalelled way to relieve stress.

The April issue of Saveur magazine is dedicated to "classic pasta." Buy a copy or visit the Web site at saveur.com for step-by-step instructions on how to make this tagliatelle.

 

 


Homemade tagliatelle

 


Adapted from Saveur magazine

3 cups flour (plus more for the board)

1 teaspoon coarse salt

3 fresh eggs

1 egg yolk

2 tablespoons water

1 tablespoon olive oil

 

1. Form the flour into a mound; create a well in the center. Sprinkle kosher salt over flour. Add eggs, egg yolk, water and olive oil to well.

 

2. Using a fork, incorporate eggs and liquid in a circular motion, pulling in small amounts of flour until the dough becomes stiff.

 

3. Knead dough, adding a little flour as necessary to prevent sticking until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes.

 

4. Cut dough into quarters.

 

5. Flatten one quarter into a rectangle (cover others with a towel).

Then pass dough through a hand-cranked pasta roller set at the widest setting.

 

6. Fold dough in thirds, creating another rectangle; feed the open edge through the roller set at the widest setting.

Fold again; roll twice more using the same setting. Decrease the setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1â„16-inch-thick sheet.

 

7. Sprinkle sheet with flour; halve crosswise. Transfer to flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.

 

8. Tightly roll each sheet, from short end to short end; cut cylinder crosswise into 3â„8-inch-wide strips.

 

9. Unroll strips and toss with flour; spread on a floured parchment sheet. Let dry for 30 minutes.

 

10. Cook tagliatelle in salted boiling water until al dente, 3 to 4 minutes. Drain; transfer to a bowl and toss with two cups of sauce. Serve with grated Parmigiano-reggiano cheese.

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