The girls are laying well now, and we’re getting 5-7 eggs per day.  As the days lengthen and the weather warms up, we’ll be collecting many more eggs than we can use.  Our plan is to sell them by the half-dozen, and to donate ALL funds to a local community garden.  Send a note if you live nearby and you’d like to be on the list.

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This afternoon my plans are to feed the chickens, clean out the coop, lay in some fresh bedding, spread the old bedding in the garden, and then come inside for a bowl of gorgeous magenta-colored beet soup. Here’s your recipe for the soup:

1 tsp olive oil

1/4 onion, chopped

1 clove garlic

2 cups steamed beets

1 cup vegetable broth

1 cup coconut milk

1 / 2 t salt

1 / 2 t black pepper

Add oil to a hot frying pan and heat until the olive oil becomes fragrant.  Add onions and fry just until beginning to brown around the edges.  Add garlic and fry 1-2 minutes more.  Don’t stop watching during the last few minutes; you don’t want the garlic or onions to burn.

Pour all the ingredients into a Vitamix or other high-speed blender and spin until smooth.  Let it spin a few more minutes until it warms and begins to steam.  Serve plain, with a spoonful of Greek yogurt on top, or with a sprig of dill.  Or both.  It’s also great served with a fried egg.  A dazzling orange-yellow yolk alongside a white bowl filled with bright purple-pink soup is a sight to behold.

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