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White chickens lay white eggs, and brown chickens lay brown eggs.
Not true! The color of the egg is determined by the color of the hen’s ear lobe. White ear lobes indicate white eggs, and red or pink earlobes indicate brown, blue or green eggs, depending on the breed. Some brown breeds, like Rhode Island Red, will lay brown eggs, but other varieties of brown hens don’t. Cuckoo maran hens, which have black and white speckled feathers, lay dark brown eggs, with shells so dark in color they are called “chocolate” eggs.

So does that mean that green chickens lay green eggs?
Sort of. Araucana hens will lay green, blue, and pinkish beige eggs. They do not have green, blue or pink feathers. Look at their feet! Instead of white, yellow or gray, their feet are blue or green, ranging from pale to deep in color.

Speckled eggshells mean the hen was stressed.
Maybe. Certain breeds consistently lay speckled eggs. Or the dark brown speckles could be tiny flecks of blood that were deposited on the egg as it traveled through the oviduct. It just happens sometimes, no worries. The hen is ok and the egg is good to eat. If a hen is stressed, such as when she is moulting (seasonally shedding feathers) or getting henpecked (ever hear of pecking order? it’s real), she will stop laying eggs for a while.

Farm interns Donna and Jon pack eggs.

A blood speck next to the yolk of an egg means that the egg is fertilized.
Not true! It means that a little bit of blood got inside the shell as the yolk was developing. You can tell if an egg is fertilized only if you hold up the egg to light (candling) to see if an embryo is forming. The egg needs to be incubated in warmth (under the hen in a nest, or in an incubator) for the embryo to develop.

An orange yolk is more nutritious than a yellow yolk.
Mostly true. But, some breeds, like the araucana, lay eggs with a light colored yolk. A deep yellow or orange yolk egg generally comes from a pastured or free range hen, which has a chance to eat a variety of nutritious things, including plants and bugs. Marigolds have carotenoids which make egg yolk color darker. An orange yolked egg is not necessarily fresher than a lighter yolked egg.

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First, the Miami Herald mentioned the 7th Annual Farm Day at Bee Heaven Farm in its Thursday food section, right at the top of page 2. Then Short Order posted the news. (And it was also posted on this blog.) “Oh no,” Farmer Margie worried out loud. “How many people are coming? A thousand?” She didn’t know what to expect. A couple years ago, over 300 people showed up for Farm Day, and her five acre farm felt crowded.

But the feared stampedes didn’t come, and if you stayed away for that reason, you missed out on some laid-back country fun. About 250 people came to hang out, eat, listen to live music, go on a hay ride, build a scarecrow, and shop at the farm market set up inside the barn. There you could find all kinds of fresh produce, honey, salt, and rice — all local and most organic (honey and salt can’t be certified organic). Outside, people browsed through a heirloom tomato plants. It was a gorgeous day — sunny but not too hot, and with enough breeze so it didn’t feel too humid.

Families brought kids of all ages. There were lots of stroller size babies. Plenty of young engineers rigged up scarecrows out of PVC pipe sections, old clothes and hay.

The biggest thrill was the hay ride. Kids and their parents perched on bales of hay loaded on a trailer hitched to the green John Deere tractor. Every 20 minutes, Farmer Margie took them for a tour. They rode at a leisurely two miles an hour as they circled the farm. Margie pointed out flats of tomato seedlings, compost piles, bee hives, avocado groves and different things growing in various vegetable beds. As soon as one ride was over, another group of kids and parents climbed aboard, staked out their seats, and waited patiently for the next ride. Margie and her tractor went around and around the farm a bunch of times that day.

Dim Ssam a GoGo, one of the nationally renowned food trucks from Sakaya Kitchen, was set up near the barn. (It was recently featured on Anthony Bourdain’s new show, The Layover.) The menu featured dragon tongue heirloom beans prepared by chef Mac in the special SK way with lots of chopped ginger and a hit of soy sauce. They went very nicely with my favorite, roasted brussels sprouts. (Never liked brussels sprouts before, but now this is the only way I’ll eat them, with soy and ginger, so good!).

People ate sitting on bales of hay at tables set up in front of the barn. Nearby was a tent and platform set up for local folk musicians Jennings & Keller, formerly of Homestead’s now departed Main Street Cafe. They performed at last year’s Farm Day also.

The Real Sorbet food cart was popular too. Owners Nick and Tessa Mencia were offering tastes and scooping up cupfuls of their handmade frozen fruit treats. The featured flavor was Black Sapote, made from fruit grown not too far away from where the cart was standing. Their concoction included chopped hazelnuts, almond milk, cocoa and a hit of espresso. It made for an interesting, mocha-ish flavor, but the dark earthy flavor of black sapote could have been stronger. Tessa said their specialty is vegan, non-dairy sorbet made with local fruit in season (some flavors may contain nuts or alcohol).

At the end of the party, Farmer Margie raffled off a rare, discontinued Smith & Hawken BioStack Composter. She fished it out of her secret stash in the barn somewhere. They haven’t been seen in stores in years, and are a coveted prize. Anyone who donated $5 got a chance at winning it. Miracle of miracles, the lucky winner was Roly Masferrer. And Bill Dickhaus won the produce box stuffed full of fresh veggies. Congratulations Roly and Bill! If you bought a ticket and didn’t win this year, come back next year and try again, while there’s still composters left.

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Thanksgiving is my favorite holiday. For several years running I’ve been one of many people fortunate to be invited to celebrate in the barn at Bee Heaven Farm. It’s an extra special dinner because almost everything is local or organic, and many people at table are farmers who grew some of the food. Thanks to them, we had an amazing feast.

A long table was set up in the barn, where 25 people had their holiday dinner.

This Thanksgiving, 25 people attended. They filled a long table set up by Tim, this season’s intern, which was decorated with centerpieces designed by apprentice Marsha and Rachel, farmer Margie Pikarsky’s daughter.

Weber sniffed all the delicious aromas of turkey, green beans and other tasty things, while Nick waits for Margie to bring the last dish.

An enormous amount of food was prepared by Margie in the farm house kitchen. The tradition is to load all the dishes into the back of the farm’s golf cart and bring them to the barn. (It’s a lot easier and faster than carrying it all by hand.)

Let’s eat! Rachel filled her plate.

And 25 people made a lot of food disappear. We devoured three turkeys — two organic and one conventional. Two of those were smoked by Robert Barnum over Australian pine wood (and if you throw enough money at him, he’ll smoke something for you too). One organic turkey was split in half and oven roasted by Margie Pikasky. I’ve never seen a bird cooked that way, but it was quite good, flavored with Tuscan seasoning. We also had a Smithfield ham with a honey mustard glaze.

Farmer Margie carving an organic turkey that she roasted split in half. Behind her, Steve Green is sampling something.

A beautiful salad garnished with edible flowers (wild petunia and clitoria — no I’m not making up that name, go look it up) was artfully arranged by Rachel.  Yes, the flowers are edible!

Rachel’s beautiful salad creation, garnished with wild petunia (light purple flowers) and clitoria (dark purple flowers). Yes, the flowers are edible!

Other sides included: local green beans (grown by Dan Howard of Homestead Organic Farms) and local pearl onions (grown by Margie) in a balsamic-wine reduction sauce; sweet potatoes roasted and mashed with coconut milk; savory cookies, and beet and yogurt cheese tarts baked by Sadie; two kinds of cranberries; Hani Khouri’s fiery harissa, and a lively caponata made by lychee grower Steven Green.

Turkey and ham in the foreground, beet mini tarts, cranberry relish and chutney, caponata (topped with parsley), avocado salad, flowery salad and savory cookies.

Also on the table were: local bok choy, baba ghanoush, mustard greens; and carrot soup made by farm apprentice Marsha. Sadie also made stuffing with her mom Karen who came down from Pittsburgh. Last season’s farm intern Weber stopped by early to chop and stir the super-local guacamole made with Murray Bass’s avocados.

Nick (left, in hat) and Rachel (right, wearing black) celebrated their birthdays with pie.

For dessert, farmer Nick’s father Mickey, a retired pastry chef, made several pies — key lime, an amazing sour orange, and the traditional pumpkin, all topped with smooth and rich homemade whipped cream. We also drank about 8 or 10 bottles of wine. After all that food and drink, it was all one could do to waddle to bed and sleep for a long time.

This season’s hard-working apprentices Marsha and Tim enjoy the bounty.

Thanksgiving Day has passed, and I hope it’s a happy memory for you too. Other holiday feasts are coming up. Don’t forget to stop by your grower-supported farmers market to pick up your holiday goodies, and don’t forget to say thanks to your local farmers for all their hard work growing healthy and nourishing food. Without them, you won’t be eating. Anything. Any day. As Margie put it, no farms, no food.

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Lebanese Feast

Friday November 18th
7:30 pm
Private Residence
in Coral Gables, FL

Ahlan wa sahlan. You come as family and leave with ease.

Conjure smells and tastes of old Beirut with a mouth-watering family style meal paired with great wines at a private home, all cooked with love from friend and Redland goat herder and cheese-maker, Hani Khouri.

Read about all the deliciousness in store for you in this Miami New Times article.

Menu is posted online.

Order tickets online at http://www.brownpapertickets.com/event/207329

Exact location will be sent to guests after tickets are purchased. All proceeds to benefit Slow Food Miami Edible School Gardens.

For more information, call Renée at 888-580-4480 or  email at president@slowfoodmiami.org.

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Saturday, November 5, 2011
6:00 -11:00 pm

Losner Park
104 N. Krome Ave.
Homestead FL 

A brand new local food festival launches tonight in the heart of historic Homestead. Called Homestead Al Gusto, the event is the brainchild of Adri Garcia, executive chef of Greenrocks Foods. She brings together a number of different elements of the local food scene to this free, family friendly fest.

Participating at the event: the Food Truck Invasion, local farmers and food artisans, a Children’s Corner presented by Atala Montessori School with lots of fun kid’s activities, live music, and a Chef’s tent where Chef Adri Garcia and friends will give cooking demos.

To add to the excitement, chefs from the Food Truck Invasion will compete for best in show in a Chef’s Challenge issued by local farmers in Homestead. (And farmers are a tough crowd to please!) The chefs will pick up a basket of local produce containing in season vegetables and herbs from Redland, and make a dish using their particular style of cooking. The results will be judged and a prize will be awarded.

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