Phoebe’s Day

Phoebe is the second rabbit to live with the flock in the Little Barn. The first was Candy, the Empress of the Barnyard. She was a clever, imperious lop-eared that liked to play tricks on the chickens. If you see Betsy chasing Phoebe, it’s because she bore the brunt of many of Candy’s jokes and has little tolerance for any bunny. Phoebe, however, isn’t Candy. She is mild-mannered, and so sweet that she wouldn’t think of teasing the hens.

Phoebe genuinely likes the chickens and wants to be around them. That became clear when she abandoned her cozy rabbit hutch to live in the Little Barn. She created a den under the nesting boxes, and I accommodated her wishes by putting hay under there, and by placing her dish of rabbit pellets nearby.

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In the morning, the hens jump off of the roost and mill around, waiting for me to open the pop door to let them out. Phoebe is just as eager and maneuvers into the front of the crowd, and is often first out the door.

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That’s because rabbits don’t like to mess their houses, and given a choice, they’ll use a litter area off in a corner. This is where Phoebe goes.

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Rabbits are crepuscular, meaning they are most active at dawn and dusk. During the day, Phoebe naps in her den, or hangs out with the old hens dozing in the sun.

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Phoebe does have bursts of activity, even at midday. She sprints around the pen, she goes over to the fence to chat with the goats, and she eats. Along with downing her pellets, Phoebe forages through the weeds and things that I put into the hens’ pen. She especially likes to gnaw on the pumpkin shell. The Ladies sometimes chase Phoebe away. They’re being chickens, and use chicken body language to defend their turf and bit of food. At best the Ladies get a beak full of fur. Phoebe is usually unimpressed and simply hops away.

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Sometimes I put greens into the suet feeder hanging on the roosting bar which keeps the vegetable clean, and allows Phoebe to take her time nibbling.

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Once in awhile, the chickens eat Phoebe’s rabbit food.

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It’s not bad for them, but I’d rather that they eat their own pellets. My solution is to block it off. Phoebe can see out, but the hens can’t reach the food.

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Unfortunately, there’s not as easy a solution to prevent Phoebe from eating the hens’ food.

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It’s not ideal for a rabbit, but it is vegetarian, and the bulk of what she eats is the right stuff, so I don’t worry about it. Candy lived to the old age of nine on this same exact diet.

At dusk, the chickens go inside the coop to roost. This is Phoebe’s favorite time of the day. She’s always outside, romping, or eating, or visiting with the goats. But it’s important for her to go inside, safely tucked away from nighttime predators. I didn’t want to chase her in, so instead I trained her to come. Knowing what she wants and being consistent is the key. Every night she watches me close up the Big Barn and put the goats away. She kicks up her heels and does one last tear around the pen, and then she runs inside for her treat. Banana chips.

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I feed her two, then close up the pop door and say good-night.

A bag of banana chips is $1.19. If you’d like to send Phoebe a present and support what I do here at the HenCam, you can buy her a bag here.

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Tonka

Yesterday, I left the house very early in the morning and drove up the coast of Maine. I did not go to see the iconic harbor scenery.

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Nor did I go to see the burnished red blueberry fields.

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But, I did get to see that vista on the back of this boy.

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His name is Tonka, and come December, he’ll be my horse. Tonka will live at a friendly, well-kept barn two miles from my house. So, there won’t be a HorseCam, but you’ll be hearing a lot about him.

For now, (especially for you horse people out there who I know want the details immediately) here is a sketch of my horse: He was born and raised in Texas (Steve also spent his childhood in Texas, so now I have two Texas men.) A kind and gentle woman bought him as a four-year old, and she has trained him and loved him for the last four years. He’ll be 8 years old in February. Tonka is 14.3 hh, and a true black and white paint. Tonka has good feet and goes barefoot. He has sturdy, large-boned, legs with short cannons. He’s compact and correct. Tonka has perfect barn manners, plays well with others in the pasture, and is an easy keeper (meaning he can maintain his weight on good hay, no grain.) He has three comfortable gaits in the ring and is steady and quiet on the trail both in company and alone. I’m sure that Tonka has his quirks and foibles that I’ll discover over time, but with his solid upbringing, I know he’s sane and trusting. I’m smitten.

I think that Tonka will like me. His owner no longer has the time for him, and he’s the sort of horse that thrives on attention. But I think that he’ll miss cantering through those blueberry fields.

Tonka in blueberry field

The Best Apple Pie

Forget what you might know about apple pie, those gloppy fillings that taste more of sugar than fruit. Forget the pies that taste like candied apples. The best apple pies have a balance of sweet to tart, they have a sharp fruit flavor that has you thinking of orchards and rain. The crust flakes and crumbles in your mouth and the apples somehow have bite and yet are soft. That’s a perfect apple pie. Here is how you make it:

First of all, you need the right apples. Pass by the Delicious, the Braeburn and the Fuji. If the only baking apple options at your market are Romes and Cortlands, get those. Macintoshes add sweetness, but they turn to mush when baked, so use only a few. Better yet are the older varieties of apples, the Golden Russet, Northern Spy and Winesap. If you can, add a few Macouns to the mix. These apples have true apple flavor, not the one-note sweetness of the supermarket offerings.

Don’t worry if, after washing the apples, they all get jumbled up and you can’t tell them apart. Start with the right varieties and you can’t go wrong, no matter the proportions.

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You will need 8 cups of peeled, cored and sliced apples. The slices should be thin and uniform so that the filling cooks evenly and all the way through. The best way to do this is to use a nifty

which peels, cores and slices with the turning of a crank. You can read all about it in this post.

You will need a 9-inch deep pie plate, and two pie crusts, one for the bottom and one for the top. Use this recipe.

You will need sugar. You can use regular white granulated sugar, but the flavor is just one note. I prefer demerara or organic sugar which tastes more complex, but without the heavier molasses flavor of brown sugar.

You will need a thickener. Some use flour, but I think that gets gummy and tastes raw. You can use modified food starch, which yields a silky and clear filling. Or, you can use instant tapioca, which is readily available at markets. Don’t use too much, or the filling will be more like candy gone wrong more than a classic pie.

The Best Apple Pie

2 pie crusts, for top and bottom
1/2 cup sugar, preferably demerara or organic
1/2 teaspoon ground cinnamon
1 tablespoon fine, instant tapioca or 1 tablespoon clear gel (modified food starch)
8 cups peeled, cored and sliced apples
optional: 1 tablespoon maple sugar and/or 1 tablespoon minced crystalized ginger

1. Preheat the oven to 350 degrees F. Place the bottom crust in the pie plate and put in the freezer while prepping the rest of the ingredients. Filling a frozen crust keeps it from being soggy when baked.

2. In a small bowl, combine the sugar, cinnamon and tapioca. Mix evenly.

3. Stir the sugar mixture into the apples to coat.

4. Put the apples into the crust, mounding in the center. Drape the top crust over the apples.

5. Trim and flute the edges of the crust. Slice vents in the top.

6. You can put a cinnamon stick in the center if you wish. If you like a brown and glossy crust, brush with egg wash. For a soft crust, brush lightly with cream. You can dust with a bit of sugar. But, you don’t have to do any of these things and pie will still be lovely.

7. Bake for 45 minutes, or up to over an hour. Insert a sharp paring knife into a vent to test for doneness. It should slip right in without resistance. The length of baking time will depend on the freshness and moisture content of the apples.

Enjoy!!

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The Best Apple Pie

Forget what you might know about apple pie, those gloppy fillings that taste more of sugar than fruit. Forget the pies that taste like candied apples. The best apple pies have a balance of sweet to tart, they have a sharp fruit flavor that has you thinking of orchards and rain. The crust flakes and crumbles in your mouth and the apples somehow have bite and yet are soft. That’s a perfect apple pie. Here is how you make it:

First of all, you need the right apples. Pass by the Delicious, the Braeburn and the Fuji. If the only baking apple options at your market are Romes and Cortlands, get those. Macintoshes add sweetness, but they turn to mush when baked, so use only a few. Better yet are the older varieties of apples, the Golden Russet, Northern Spy and Winesap. If you can, add a few Macouns to the mix. These apples have true apple flavor, not the one-note sweetness of the supermarket offerings.

Don’t worry if, after washing the apples, they all get jumbled up and you can’t tell them apart. Start with the right varieties and you can’t go wrong, no matter the proportions.

DSCN5112

 

You will need 8 cups of peeled, cored and sliced apples. The slices should be thin and uniform so that the filling cooks evenly and all the way through. The best way to do this is to use a nifty gadget which peels, cores and slices with the turning of a crank. You can read all about it in this post.

You will need a 9-inch deep pie plate, and two pie crusts, one for the bottom and one for the top. Use this recipe.

You will need sugar. You can use regular white granulated sugar, but the flavor is just one note. I prefer demerara or organic sugar which tastes more complex, but without the heavier molasses flavor of brown sugar.

You will need a thickener. Some use flour, but I think that gets gummy and tastes raw. You can use modified food starch, which yields a silky and clear filling. Or, you can use instant tapioca, which is readily available at markets. Don’t use too much, or the filling will be more like candy gone wrong more than a classic pie.

The Best Apple Pie

2 pie crusts, for top and bottom
1/2 cup sugar, preferably demerara or organic
1/2 teaspoon ground cinnamon
1 tablespoon fine, instant tapioca or 1 tablespoon clear gel (modified food starch)
8 cups peeled, cored and sliced apples
optional: 1 tablespoon maple sugar and/or 1 tablespoon minced crystalized ginger

1. Preheat the oven to 350 degrees F. Place the bottom crust in the pie plate and put in the freezer while prepping the rest of the ingredients. Filling a frozen crust keeps it from being soggy when baked.

2. In a small bowl, combine the sugar, cinnamon and tapioca. Mix evenly.

3. Stir the sugar mixture into the apples to coat.

4. Put the apples into the crust, mounding in the center. Drape the top crust over the apples.

5. Trim and flute the edges of the crust. Slice vents in the top.

6. You can put a cinnamon stick in the center if you wish. If you like a brown and glossy crust, brush with egg wash. For a soft crust, brush lightly with cream. You can dust with a bit of sugar. But, you don’t have to do any of these things and pie will still be lovely.

7. Bake for 45 minutes, or up to over an hour. Insert a sharp paring knife into a vent to test for doneness. It should slip right in without resistance. The length of baking time will depend on the freshness and moisture content of the apples.

Enjoy!!

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