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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
Chorizo, onions, jalapenos and eggs.
Oh, and taters.
Gots some chorizo thawed out for breakfast myself
Mexican sausage. More heavily seasoned and more heat. A little goes a long way
Barney do you let your hens free range? Mine get feed all the scraps here, lots of taters and carrots as well and they run out from noon till dark but my yolks look nothing as dark as them
I don't let my hens free range at all, but I do constantly feed them anything green, or high in xanthophylls I can find as a treat.
I fed them pumpkin, and cushaw until I ran out, then old broccoli plants, cabbage leaves, and wheat cover crop daily until the freeze. Now they are getting cooked sweet taters, carrots, and a sprinkle of paprika on their feed.
Research xanthophylls for egg yolk color. There's a lot of information out there on feeding for darker yolks. After you start feeding for yolk color it takes about 10 days to get to the darkest color.
Thanks I did a little digging but think I needa check it out again. Thanks
Chorizo omelet. The salsa was a last second addition but really glad I tried it
Damn...forgot to hide the 22's
That looks awesome. I found you gotta add the salsa last or else it gets too watery. You better throw those 22s in the freezer before they go bad
Salsa is great with eggs.
We free range ours from daylight to dark. Plus I feed them scarps as well. I think it makes a difference in taste.
Spoonie and a plate of fixins. Also had some ear corn from last year garden. Got In hurry to eat and forgot it first plate. Haha