Hunger Awareness Project: Hunger is Unacceptable

I had a cooking class tonight that I'd scheduled before we started this project so I thought I'd take this opportunity to talk about why I think this project is important.  You might be wondering why I choose to give my time to the Capital Area Food Bank, the driving force between our Austin Food Bloggers Hunger Awareness Project. The simple answer is I believe Hunger is Unacceptable and that it is much too widespread in this country.

You might be sitting in your living room reading this thinking that you don't know any people who are hungry, but I bet you do. I'm not just talking about the homeless person that you pass on the street, that person is obviously hungry.

What you might not realize is that 1 in 5 adults and 1 in 4 children in Texas don't know where their next meal is coming from and almost 13% of families in Travis County live below the federal poverty level.

So who's hungry? It could be your child's teacher or the person who waits on you at the dry cleaners. Maybe its the checker at the grocery store or the librarian who helps you find the book on the shelf.

There's a good chance that they child playing next to yours on the playground at Zilker park doesn't have enough food to eat, not to mention the right food. Over 60% of AISD students are eligible for the free or reduced lunch program.

Or, it could be the elderly man or woman you passed on the street. The elderly are particularly vulnerable to hunger because of their limited income and the effects of hunger on their health is even more poignant.

It wasn't that long ago that I lived on a very limited budget and had to make choices between buying groceries or paying a bill with the last $10 in my account that month.  Luckily, I have lots of friends and family in town who were willing to feed me dinner and I learned to stretch $10 into a full week of meals.  It wasn't easy, but I made it work.

Whether you realize it or not, you are surrounded by hunger every day.  With just a small donation, you can make a big difference in the life of that hungry person in your life.  

Hunger Awareness Dinner #3: Beans & Rice

After the trauma of the Chicken Helper last night, I rewarded myself tonight with an easy, comforting meal - Beans and Rice.  I didn't do anything fancy; just a nice big pot of beans that simmered away while I was working in the other room.

Beans and rice remind me of my grandmother.  She used to tell me how she always cooked them on Monday because it was laundry day and she didn't have to think about it while they cooked.  I didn't think to cook them on Monday, but I did do laundry while I was cooking so I got it at least half right.

Normally, I would have added a nice smoked sausage, but I didn't have any today so I relied on the ham hocks to give it flavor.  They did a fine job.I also would normally use an onion, but I was out so I added an extra clove of garlic.  I used some of the chicken stock that I made on Monday and was happy that the chicken has now made its way into two of my meals.

The pot made 4 big dinner servings and, again, I have leftovers.  This week has definitely reminded me that I don't know how to cook for one well and my freezer is overflowing as evidence to that fact.

In the spirit of full disclosure, I threw out the Chicken Helper leftovers today.  I had an MSG headache when I went to bed last night and felt gross when I got up this morning, so I tossed them.  I hated throwing out food, particularly something that had good veggies in it, but I just could not eat that again.

Tonight's meal cost was by far the cheapest so far:
$  .86    1 bag pinto beans
$1.94    1 lb ham hocks
$  .15    3 garlic cloves
$  .07    1 cup rice
$  .83    1 onion (used in the chicken broth)
$  .80    1 serving of mixed lettuce
$  .67    1/3 radishes from bunch
$5.32     Total

I was happy to be reminded tonight how much I love red beans and rice and how something so inexpensive can be so tasty and healthy.  I'm going to have work it back into my cooking rotation on a more regular basis.

Beans & Rice
1 lb pinto beans
3 cloves garlic, chopped
2 bay leaves
1 tsp fresh thyme
1 tsp cayenne
2 tsps cumin
1 lb ham hocks
6 cups chicken stock
1.5 tsps salt

Combine all the ingredients except the salt in a large pot.  Bring the ingredients to a boil over medium heat.  Reduce the heat to low, cover and allow to simmer for two hours, stirring occassionally.  When the beans are tender, taste the beans and add the salt, adjusting the amount as needed.

Remove the ham hocks and bay leaves from the beans.

Serve with rice.  Garnish with onions, jalapenos or Tabasco sauce.  (I used chives and Tabasco.)

Hunger Awareness Dinner #2: Chicken Helper with extra veggies

I have been dreading dinner tonight since I went to H-E-B last Friday.  One of the items on the list was 1 ready-made dinner (Hamburger Helper.)  Oh, please no.

The thing is, I knew it was coming before we got the list.  I've sorted enough food at the Food Bank to know that a lot of prepared meals come through the doors.  I just didn't think I'd be cooking one.

Don't get me wrong - I've eaten plenty of Hamburger Helper in my day.  I was raised by a single mom with two kids and things like Hamburger Helper and frozen meals played a big part in getting food on the table every night.  As a matter of fact, when I was old enough, I helped cook those meals.

But, as with many things in life, I've learned there was a better way and I can't remember when I last bought a prepared meal. Until this week.  I considered not cooking it or not using the flavor packet (the most offending part of the meal since it contains the preservatives and MSG), but that would have been outside the spirit of what I wanted to do this week so I sucked it up and cooked it.  Oh, the things I do for the Food Bank and this blog.

I did change it up a bit.  First, I bought the Creamy Chicken and Noodles Chicken Helper.  I thought it might be tastier and I knew I could get more mileage out of a whole chicken than hamburger.

Second, I used cooked chicken.  Like several other bloggers, to get the most out of the whole chicken I bought,  I roasted it and then used the carcass to make stock.  I used about half of the cooked meat tonight for the Chicken Helper.

Third, I added veggies and herbs.  I added a head of broccoli and 1/4 pound of mushrooms that I'd forgotten about in the bottom of the produce drawer.  At the end of the dish, I added some fresh parsley.

It wasn't awful.  It wasn't good, but it was ok.  The extra vegetables and parsley made a HUGE difference.  The picture on the packet makes it look like there are vegetables in the mix.  There are a few dehydrated vegetables in the pasta packet, but even after cooking they were hard and crunchy.  If I had to cook it again, I'd just take those out.  

Following is the cost for tonight's dinner which also included another green salad with radishes:
$3.00    1/2 of a chicken
$1.50    1 box chicken helper
$  .75    2 cups milk
$1.25    1/4 lb of mushrooms
$1.00    1 head of broccoli
$  .80    1 serving of mixed lettuce
$  .67    1/3 radishes from bunch
$8.97    Total

The meal made four servings, just like last night, and the cost was almost the same.  Again, if you added the cost for salad for 3 more people, the price would be about $13.50.  So, the prepared food was as expensive as last night's terrific dinner and it didn't taste as good.  Food for thought.

I'm grateful that I don't have to eat Chicken Helper any more (except for the leftovers of course, because I refuse to just waste it) and would love to help end hunger so that no one else has to eat it either.  If you'd like to help me, please click on the Capital Area Food Bank badge at the top of the blog and donate to the Capital Area Food Bank.

Hunger Awareness Dinner #1: Grilled Chicken Sausage with Kale and Potato Spanish Tortilla

Tonight I cooked my first meal for the Food Blogger Hunger Awareness Project with the Capital Area Food Bank.  When I put together my meal plan, I wanted to have at least one meal that would be a little special and would be worthy of entertaining.  After all, we all have special occasions in our life and, when times are tough, you can't afford to go out to celebrate.

At H-E-B, I was surprised to find a package of their store brand chicken and feta sausages for a mere $3.14.  It seemed like a great way to add a special touch to a meal and it felt a little like a splurge for very little money.

I also wanted to do something with the bag of potatoes that was more exciting than the standard mashed or baked.  I picked a Spanish Tortilla recipe  - potatoes, eggs and onions cooked down in a skillet  - that also included kale, which I don't really like and am always looking for a way to hide.  This recipe sounded perfect.

The tortilla was surprisingly easy to make, although I used a skillet that was too large so I couldn't flip it like your supposed.  It didn't matter; it was really delicious.

I made a salad with my mixed lettuces, radishes and balsamic vinegar and olive oil for the dressing.  Altogether, it made a pretty plate and I would have been proud to serve it to friends.  The meal made four decent sized servings.  Instead, I have leftovers for the next few days.

Here's the rundown on the cost:
$3.14  H-E-B Chicken and feta sausage (5 links) $3.14
$  .83  1/3 of a 5 lb bag of potatoes
$  .83  1 onion
$1.16  7 eggs
$2.00  1 bunch kale (I'm estimating on this since it was part of my CSA delivery; kale was $2/bunch last week at the market)
$   .80  1 serving of mixed lettuce  (Again estimating based on size of bag and typical cost for mixed lettuce.)
$   .67  1/3 radishes from bunch
$9.43   Total

If I'd be cooking for others, I would have used all my salad makings so it would have been closer to $14, but when is the last time you entertained a party of four on $14?  Everyone deserves a nice meal - even on a budget.

Kale and Spanish Tortilla
from Gourmet Magazine via Epicurious.com

1 lb boiling potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs

Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.

Blanch kale while potatoes cook:
Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.

Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.

Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.

Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.

Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.

Austin Food Bank to Table: A week living off of food pantry & food stamp meals

For the last four years, I've been lucky enough to volunteer at the Capital Area Food Bank. I've sorted donations on the Product Recovery line, prodded people to give donations at events, taught new volunteers and, most recently, spoken on behalf of the food bank to other local organizations. 

I feel truly blessed every time I work with these phenomenal people who leverage their resources in such an extraordinary way.  It would be almost impossible to find another organization who maximizes their donations as effectively to serve so many people as our food bank. They are able to turn every $5 donated into $25 worth of nutritious food.  Genius, right?

So, when Addie Broyles from the Statesman and I started talking about the food bank one day and how we could get the food bloggers involved, I got downright giddy. Addie had this terrific idea for each of us to cook for a week from items similar to what a family would get from a pantry. We decided that we could supplement the pantry items with food that we bought within the limits of the food stamp program.

I was worried that the other bloggers wouldn't embrace the project, but Addie sent out the invite and 30 people responded. Outstanding!

We kicked off the project by going to the Food Bank facility where the bloggers received a tour and orientation to the vast services the food bank offers.

We received a sample list from what one pantry gave out for one family for a month. Each partner agency operates differently, but this is considered typical. I bought my groceries at H-E-B and bought mostly their store and Hill Country Fare brands and it cost me $36.89.

2 cans spaghetti sauce
4 cans veggies (choice of green beans and/or corn) - I bought corn.
4 fruit cans (choice of sliced pears and/or mixed fruit) - I bought pears.
1 meat selection: Anything and everything HEB has. Most of what was available was whole chickens, fryers and pork chops. But we really get everything from pig trotters to ham. - I bought a whole chicken.
3 drink items: choice of large bottle of cranberry apple juice and/or powdered milk (shelf stable milk) boxes and/or apple juice boxes - I bought 2 bottles of cranberry/apple juice and 1 package of apple juice boxes.
1 bag spaghetti or bag of egg noodles - I bought spaghetti.
1 bag of pinto beans or white navy beans - I bought pinto beans.
1 bag of white rice
1 package of jalapeno slices
1 ready-made dinner (hamburger helper) - I bought chicken helper.
1 bag/container of rolled oats
1 bag of cheerios - I couldn't find a bag of plain cheerios so I bought a box.
5 lb bag of potatoes

We learned that over half the people who pick up food at a pantry are also qualified for food stamps. We also learned that a typical single person would receive a $200/month allotment from the SNAP Food Stamp program. I divided by 4 and supplemented my food pantry list with $50 of food.

I then went to H-E-B to spend part of my $50. This list cost me $29.22

1 lb bulk Italian sausage
1 pkg link chicken sausages with feta
1 pkg of smoked ham hocks (includes 3)
1 can pink salmon
1 qt plain yogurt
1 2 lb brick mozzarella
1 qt milk
2 poblano peppers
2 onions
1 clove garlic
1 bunch of bananas
1 can baking powder
1 pkg corn tortillas (20 ct)
2 cans green enchilada sauce
1 can whole wheat bread crumbs

I belong to Farmhouse Delivery and pay $39 every two weeks for a box of produce. I just got a delivery so I've delegated 1/2 of it ($19.50) to this project. Half of the produce includes:

1 bunch of beets (I already ate the beet greens)
A bag of lettuce
1 bunch of kale
1 bunch of radishes
1 leek
1 head of broccoli

I also bought a dozen eggs for $2 from a friend of mine who has chickens. My grand total of supplemental items was $50.72 and I'm pretty proud that I only went over by 72 cents.

What I didn't buy is spices or oil. I'm going to use what I have in the pantry or in my herb garden for those.

Now that I have all my supplies, my plan is to start cooking on Monday 4/26 and I will cook from the food for a week. I'm giving myself one night off because I had already signed up for a cooking class at Thai Fresh. I will eat breakfast, lunch and dinner from the food bank food whenever I can. I have a few business meals scheduled, but I should be able to stick to the plan more often than not.

Here's my meal plan:

Green chile chicken enchiladas, corn pudding and salad
Red beans and rice with salad
Creamy chicken noodles (from chicken helper) and broccoli
Grilled chicken sausages with kale and potato spanish tortilla
Baked spaghetti & Italian sausage casserole
Salmon croquettes with beet pancakes

I've only planned dinners because this is going to make a ton of food for a single person so I'm going to eat leftovers for lunch and freeze the rest of the servings.I'm not sure in what order I'll cook the meals.  I don't usually plan my meals out more than a day in advance so this is a big step for me; I didn't want to push myself too far the first day.

I know this project is off the normal path for this blog, but I hope you'll stick with me as I go through this experiment.  I'm looking forward to the challenge of making healthy meals with limited supplies that I can supplement with fresh, local produce.  

Besides, there is nothing like a good challenge! Speaking of which, I challenge you to click on the CAFB logo at the top of the article and make a donation to them today.  It's the best investment in town.

Celebrating Bounty on the East Austin Urban Farm Tour

Years ago, farms stretched along the Colorado River in East Austin and grew all the things Austinites needed to fill their tables and their bellies.  The farms slowly went away and were replaced by houses and businesses.  

Today, dedicated farmers are rebuilding the farm belt in Austin just a few miles from our bustling downtown.  Boggy Creek Farm, the grande dame of the East Austin urban farms, is almost 20 years old and now it's been joined by relative newcomers Rain Lily, Springdale and Haus Bar Farms.  These East Austin urban farms, all within walking distance of each other, recently organized a tour as a benefit for the Farm and Ranch Freedom Alliance.

Each farm offered educational tours of their fields and tasty morsels from some of Austin's best restaurants who work with local farms.  Olivia, East Side Showroom, Odd Duck Farm to Trailer, Dai Due Supper Club, Texas French Bread, Jeffrey's, Cooking by Design and Eastside Cafe created delicious dishes with the produce from the farms.

It was a delightful day, one of those days you don't want to end.  I had my niece and nephew in tow and they were charmed by every farm.  I've never seen two children be so intrigued by chickens.  We put chairs in front of the coop and the kids would become entranced.  Who needs TV when  you have chickens?

Chicken coop at Haus Bar Farm

Cooking by Design's Strawberry Lemonade

All of the Broccoli salad from Jeffrey's

Boggy Creek Farm

Turkey at Rain Lily Farm

Texas French Bread Beet Crostini

Rain Lily Farm

The next time you need a near perfect day, go visit one of the East Austin farms.  Boggy Creek Farm hosts farm stands on Wednesdays and Saturdays from 9 am to 1 pm and Springdale Farm hosts a stand on Saturdays from 9 am to 1 pm.  Rain Lily and Haus Bar offer special events throughout the year where you can join in.  

And, say "Hi" to the chickens for me.

View the full slide show:

And the winner is....

Rebecca!  Random.org selected Rebecca as the winner of the Austin on Two Wheels Bike Tour to Boggy Creek.  Rebecca, please contact me at kwillis512 at gmail.com so that I can connect you with the bike guys.  Congrats!

Dining Out Sustainably: Fete Accompli

The first time I sampled Quincy Adams Erickson's cooking, I was at an event that she catered and I couldn't tear myself away from the food.  Every bite was so fresh and popped with flavor.

I was thrilled when she opened the Fete Accompli storefront on W. 12th and Lamar (917 W. 12th) where you can pick up her tasty dishes Monday through Friday and no longer have to wait for a catered affair.  You can now also pick up dishes at the Downtown Austin Farmers Markets on Saturday.

Quincy's commitment to using fresh local ingredients is evident when you walk in the door.  You are greeted by a list of farms with whom they are currently working including Naegelin Family Farm, Oak Hill Farms, Engel Farm and Burgundy Pasture Beef.  And you can see the seasonal goodness in  the cold case and on the specials board, making picking your meal a tough task indeed.

Fortunately, they offer a salad plate with a choice of four salads including one protein.  I chose the roasted cauliflower with capers, the butternut squash with goat cheese, a roasted Brussels sprouts salad and a salad Nicoise.  Every bite was delicious.

My friend Melissa got the pulled pork sandwich with the cole slaw on the sandwich.  Um, YUMMMM!  Lucky for me, Melissa was in a sharing mood.

You can enjoy your lunch or early dinner at the picnic tables in front of the store or you can pick something up on the way home for those nights when you just can't be bothered to cook.  The entree case offers a variety of delicious choices to reheat and serve.

You can even pick up snacks like mixed nuts and granola to tide you over between meals.\

The next time you are looking for a healthy lunch or want flavorful home cooking and don't want to turn on the stove, head to Fete Accompli for their happiness, one bite at a time.

Be in Charge of Your Food at the South Austin Food Co-Op

Have you ever wanted to be the boss at your grocery store? Well now's your chance.South Austin is about to get it's very own food co-op where the members own the grocery store and make the decisions about how it is operated.

You may be familiar with food co-ops from shopping at Wheatsville in the University area, a staple in the sustainable and healthy food in Austin for over 30 years.  The volunteers at the South Austin Food Co-op are bringing that same dedication to healthy, organic, local food to South Austin and they want your help.

You can choose your level of involvement from attending one of their upcoming events to joining the co-op.  Here are just a few of the upcoming opportunities to learn more about the South Austin Food Co-op:

• If you have questions about how the co-op is organized, you can visit with the volunteers on Saturdays from 9 am to 1 pm at the SFC Farmers Market at Sunset Valley.
• Sunday, April 11th from 7 to 9 pm they are hosting an information session for potential volunteers and board members at Matt's El Rancho (2613 S. Lamar).  RSVP to reserve your spot.
• Saturday, April 17th, 6-9 pm at Marigold-Gateway to India (2200 S. Lamar) join Resolution Gardens, The South Austin Food Co-op and Slow Food Austin for a local pot-luck feast.  Admission is a dish to share made with ingredients from a  local grocer or farmer, your neighbor, or your own backyard! We'll have fabulous door prizes from local businesses, a silent auction to benefit South Austin Food Co-op, live music and a chance to share the local food love! A special prize will be awarded for the "most local" dish. Be sure to bring a description to put next to your dish so every one will know just how delicious it is. This event will be outdoors, weather permitting. RSVPs are appreciated but not required.

If you'd rather participate online, the Co-op is asking us to complete their survey so that they have good research about the needs of our community.  

While you're online, why not go ahead and join. You can admit it - you like being the boss!

Will Ride for Veggies: Win a Ticket for Bike Tour to Boggy Creek Farm

I love riding my bike, but I'm no Lance Armstrong. Despite having done several triathlons, I'm often intimidated to join group rides because I've heard horror stories of friends getting left behind by uber-cyclists. Luckily, that is no longer an issue.

Elliott McFadden from Austin on Two Wheels and Keith Byrd from Social Cycling ATX recognized that there are lots of people who want to explore the city by bike and have created Discover the City on Two Wheels to meet those needs.

For the next three weekends, Discover the City on Two Wheels is hosting a ride each Saturday to highlight a different aspect of social life in Austin. The rides are about 8 miles and are designed to be an easy pace so that someone from any skill level can enjoy it. And, if you don't have a bike, they have a few loaners, so no excuses!

This week, Saturday April 10th at 2 pm, riders will participate in a Taste of Downtown that includes a stop by Frank for gourmet sausages and Halcyon for dessert samplers all for just $15.

Saturday April 17th at 11 am, riders can join the Pampered Pedal Ride with coffee and pastries at Halcyon followed by light yoga and a mini-spa treatment. You even get champagne and a gift bag! Spa! Champagne! Gift Bag! All of this for just $40.

Last but not least, on Saturday April 24th at noon, you can explore and have a picnic at Boggy Creek Farm. The farm stand will be open so you can shop for your produce, then sit down to a lovely turkey or vegetarian lunch. I'd say that's a bargain for $35.

I love this idea so much that I have cajoled Elliott into letting me give one of my readers a ticket on the April 24th ride to Boggy Creek. On Wednesday April 14th at 7 pm, I will pick at random a winner from the comments on this post.

So, what are you waiting for? Go post a comment, buy a ticket and tune up that bike!

A Piping Bowl of Spring: Lettuce & Asparagus Soup

Until I ate grilled Romaine at Odd Duck Farm to Trailer a few months ago, I don't think I'd ever had cooked lettuce before. I always think of lettuce as a salad base and I was surprised how much flavor the cooked lettuce had.  I was intrigued.

Shortly after that meal, I saw a recipe for lettuce soup.  I simultaneously thought "that sounds weird" and "I have to try and make that." Then, this weekend Mark Bittman of the New York Times ran a lettuce soup recipe.  Coincidence?  I think not.

So, last night as I dug through the veggie drawer trying to figure out what to make before my Farmhouse Delivery arrives today, I saw a half full bag of mixed lettuce from Montesino Ranch and a head of Bibb lettuce I bought from Bella Verdi Farms this weekend.  Clearly, it was time to make lettuce soup.

First, I needed some broth. For the last couple of months, I have been saving broccoli and asparagus stalks, freezing them in plastic bags so I could use them in a veggie broth.  I tossed them in a pot them with a couple of chopped carrots, a bunch of chopped leeks, green onions, shallots a bay leaf and some thyme and simmered it all in water to cover for about an hour and a half.  It made a terrific broth and now I have some room in the freezer again.

With the broth ready to go, it was time to get to the task at hand.  I studied a number of different recipes; some called for just lettuce, some for lettuce and potatoes, some for lettuce and peas.  I didn't have a potato or peas, but I did have asparagus so I used that instead. I also substituted sour cream for heavy cream to make it a little lighter in the calorie count.

The soup was deep green and delicious with a bright Spring flavor. I ate it hot with a chunk of sour rye bread from New Bread Rising at the Barton Creek farmers market, but the soup would have been just as delicious served cold.  

I'm excited to have a new way to use lettuce, particularly lettuce that is nearing the end of it's salad days.  After all - waste not, want not.

Lettuce & Asparagus Soup

1 large head lettuce or a bag of mixed lettuce greens
1 medium onion, chopped
3 tablespoons unsalted butter
2 cloves of garlic, peeled and chopped
1 bunch of asparagus, chopped
2 1/2 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh dill
1/2 cup sour cream


Rinse your lettuce and, if you are using a head of lettuce, chop the lettuce.

Melt the butter in a heavy saucepan over medium heat.  Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add lettuce and cook until wilted, stirring occasionally.

Add asparagus, broth, water, salt, and pepper and simmer, uncovered, 10 minutes. At this point it looks like unappetizing seaweed, but stick with it.

Purée soup in batches in a blender with dill and cream.  (Note:I initially tried blending the soup with my immersion blender as this tends to be a little less messy for me since I am a total klutz.  Unfortunately, because I used mixed lettuce that had small stems, I ended up with a stringy tangle of lettuce around the blade.  Use the blender and save yourself from having to de-string your immersion blade.)

Garnish with a dab of sour cream and a sprig of dill.  It would also look nice with a curlicue of carrot on top.

Exploring the Poultry Side of Life on the Funky Chicken Coop Tour

Chicken fever seized Austin yesterday as over 1,000 people trekked through the strangers' backyards to see their chicken coops.  As it turns out, backyard farming doesn't stop at the edge of the garden bed and a growing number of Austinites are raising chickens and ducks.  The 2nd Annual Funky Chicken Coop Tour gives people the chance to find out more about urban poultry husbandry and highlights 17 creative chicken shacks.

Carla Crownover from Austin Urban Gardens and I explored started at Buck More Feed & Supply where we learned about standard chicken coop housing from  MobileChickenCoops.com and chicken feed and snacks from Happy Hen Treats.  (Meal Worm Frenzy anyone?)

I'm not sure why I was surprised that there is an Austin Backyard Poultry Meetup Group or even a chicken breed iPhone app, Pickin' Chicken from Funny Farm Industries.  Yes, there is an app for that.

As we poked through the first five stops on the tour, I was intrigued by the elaborate coop designs and how many homes had more than one coop.  Both of these coops are from stop 1 (5804 Shoal Creek Blvd.).

Several of the coops we saw were made of recycle materials.

This chicks were playing in a small pen coop.  We weren't sure if the dog was guarding the chicks or shopping for a snack.

Four of the five houses we visited also had backyard vegetable gardens, several with pretty creative decorations.  The founder of Gardenheads, a program that teaches children how to garden, hosted one of the stops.

As interesting as the coops were, the chickens were the real stars of the day.

This chicken was getting ready for Easter by nesting in her Easter basket.

A rooster even got in on the act.  He lives inside at night as not to wake the neighbors.

I guess when you love your chickens, you even surround yourself with chicken art.

To view other photos from our tour, check out my set on Flickr: http://www.flickr.com/photos/32002419@N05/sets/72157623643678475/