Today I found 7, yes seven!!! eggs. Three of them were in the driveway, where I found one egg yesterday as well, and 4 of them were in the nests. I’m assuming the ones in the driveway were at least partially laid yesterday since there is no way (is there??) that 5 hens can lay 7 eggs in one day… Speaking of, I’m not sure why our girls like the driveway so much– it’s just a bunch of gravel, but they seem to enjoy dust bathing in it, and maybe also eating some of it as grit?
So anyway, the egg abundance is awesome! Kinda makes up for the whole chicken poop everywhere aspect of having 5 heavy breed hens free ranging in a very small back yard… I traded our next door neighbor half a dozen eggs for some rhubarb for some yummy rhubarb crisp. I just realized I ran out of sugar at the pickling party, so I plan to substitute honey instead. Should be good. It’s been years since I had rhubarb (and since I didn’t know how to pronounce it in English…. I used to think it was “rubberb”– haha!)
1 cup honey
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup honey
2 tablespoons arrowroot powder
1 cup water
1 teaspoon vanilla
In mixing bowl, combine honey, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the crumb mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, arrowroot powder, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.