As it was so mild today, I went out into the garden to restock my supply of vegetables. I collected beets, parsley, broccoli, and carrots from the greenhouse and a Savoy cabbage, some sunchokes and Brussels tops from the barnyard.
This week we also 'harvested' the male chickens we reared this year: this was our first foray into deliberate meat production after having to get to grips with the process of butchering the chickens which had been killed by a weasel last winter (and once you've tasted slow-reared free-range heritage chicken, you realise what you've been missing out on all your life!). We killed ten of the eleven new roosters (keeping the remaining one as an heir to our other rooster).
The meat is completely different, too. I found an interesting article [PDF] by Gina Bisco yesterday on the American Livestock Breeds Conservancy site about the need for cooking chicken differently when you're using meat from a heritage bird: because they spend longer running around, the leg meat needs longer cooking than the breast and has more texture to it than the meat from a Cornish X (there's also more of it). The leg meat is noticeably darker than the breast meat and responds well to long, slow, relatively low-temperature cooking.