Thursday, November 11, 2010


I would like to thank everyone for their support of our chicken programs and fast response to a call for Winter Egg CSA shares!
Our CSA filled up within one hour of putting out the word! Im happy to see such a demand for local fresh eggs, and sorry that we can not at this time provide enough eggs. We will be accepting new members for our Egg CSA in the spring, with many more spots available. Please check back in March for the 2011 Egg CSA Applications. Also stay tuned for information on new small scale poultry operations in brooklyn!

Sorry to everyone who is not able to be a winter member.

Here is a recipe from one of our amazing Chicken Apprentices, Stephanie.
Russian Style Crepes
ingredients for 2 person batch (or for lunch with breakfast leftovers for one!):
2 large eggs
1 cup flour
1 cup + 2 tbsp milk (at least 1%)
2 heaping spoons of sugar (or less/more to taste)
little bit of melted butter (about 1/3 in. in width)

need: spatula, pan, bowl, whisk or fork

Whisk all ingredients together in bowl with a hand whisk or fork until smooth, no clumps. Let crepe batter sit for an hour or more.

After batter is ready, melt a thin sliver of butter in a pan to just barely coat pan. Keep pan at medium-high heat. Pour small amount of batter in pan, tilting-swirling pan with wrist action to get thin layer of crepe batter on pan. When batter starts to solidify and bubbles form in center, flip crepe with spatula. Heat on that second side until ready and remove shortly thereafter and you have a crepe. Adjust heat down if your crepes are too brown or if the pan is smoking (may want to turn heat off to let pan cool if it's really smoking--it happens!). And, a little butter in the pan makes everything easier (and tastier).

To serve Soviet style, fill with sour cream and jam. Otherwise, whatever you like!