Last weekend was the first Denver Chicken Coop Tour, which was fantastic! The Botanic Gardens sold out all 120 tickets for the tour, and each ticket was good for up to 4 people. We tried to count how many people came to view our coop and bee hive, but it seemed like they came in gushes and spurts instead of a steady stream, and I lost count at just over 80. I’m not certain on the exact number, but it we’re sure it was well over 100 people.
Most of the questions were about how the coop was constructed, what we did on vacation, and how difficult the maintenance was for our five hens. A few predator questions as well. It was really enjoyable. We talked to people who lived in the country with chickens and wanted to see other people coops, people who wanted chickens in their own back yards and people who thought it was great fun that someone in an urban area would keep chickens.
I actually had a wonderful time, and am really looking forward to next year’s tour.
Here’s the update for weeks 29 and 30…
Plant something – mums, asters, irises (again), garlic, chard, spinach, kale, rhubarb, snapdragons, cosmos.
Harvest something – eggs, tomatoes, kohlrabi, zucchini, pumpkins. Rick harvested two ducks this weekend as well.
Preserve something – tomatoes frozen, spicy kale and potato soup made and frozen, chicken and some chiles in the freezer, more jalapenos and a few experimental tomatoes on the dehydrator.
Waste Not – compost and recycling, scraps to chickens, etc. Tried and failed at making cheese – twice. But the chickens thought both the weird, over-cooked curds and the whey were great – hahaha! I actually started planning meals again, something I’ve neglected all spring and summer. Planning saves a lot of time, money and food!
Want Not – Got cast iron skillets, a large food scale, and a giant awesome stockpot from my grandpa!!!!!!
Build Community Food Systems – The Denver Botanic Gardens/Denver Urban Homesteading Chicken Coop Tour! We actually got a thank you note from a tour participant in the mail this week!! Asked the waiter at a restaurant if their organic produce came from local farmers. It’s a small step, but an important one. We actually ate at two restaurants lately that get their produce and bread locally.
Eat the Food – lots of good stuff. Not sure what recipe to post here. But I can tell you that dehydrating tomatoes is super easy and they end up packed with flavor. The romas we just cut in half and the sweets we cut into thick slices. Salted them all, sprinkled on some thyme and stuck them in to dry. They have turned out great!