Earlier this year I incubated and hatched more than two dozen baby Silkie and Ayam Cemani chicks. Since then, the peeps have grown and moved into their new "nursery" coop where they can have access to the outdoors. All of them are alert, healthy, and very curious. They will remain in this enclosure until they are old enough to join the adult chickens.
Enjoy these photos.
I love raising all kinds of chickens. This Silkie peep hatched early last month right here in my stable feed room.
They grow quickly. Here, these chicks are about three weeks old.
The Silkie, also known as the Silky or Chinese silk chicken, is a breed of chicken named for its atypically fluffy, satin-like plumage.
This breed is very calm and friendly.
There are eight Silkie color varieties accepted by the American Poultry Association. They include black, blue, buff, gray, partridge, splash, and white.
All these chicks have clear eyes and are very alert – signs of good health.
Silkies have black eyes, dark beaks, combs, and wattles.
Underneath all that feathering, they also have black skin and bones and five toes instead of the typical four on each foot.
At this stage, the chicks are already communicating with each other. In general, chickens are quite vocal. They make around 30 different calls, expressing everything from “I am hungry” to “there’s a predator nearby.”
Chicks remain in my stable for a few weeks until they are big enough to go to the “nursery” coop. This was “move-in day.”
At first, they all stay together in one big flock.
This is a young Ayam Cemani already perching on the big ladder in the “nursery” coop. It is an uncommon and relatively modern breed of chicken from Indonesia. This breed has a dominant gene that causes hyperpigmentation, making it entirely black, including feathers, beak, and internal organs.
Ayam Cemani chickens are cold and hot weather hardy, low maintenance, tame and easy to handle.
Once the hens are old enough to lay eggs, they lay a surprisingly abundant amount of eggs – and, the eggs are bright cream in color.
In the back of the coop is a small ramp. The chicks are able to go in and out as they please during the day. At night the doors are all closed to keep them safe from predators.
Here is a group of Ayam Cemanis. While all the birds get along fine, “birds of a feather flock together.” Ayam means “chicken” in Indonesian. Cemani refers to the village on the island of Java where this breed originated. The breed was first described by Dutch colonial settlers and imported to Europe in 1998 by poultry breeder Jan Steverink. The roosters weigh about five pounds full grown, while the hens are about a pound less.
All the young chickens love being outside. They are now almost eight weeks old. Here are two white Silkies foraging. When determining their sex, female Silkies will keep their bodies more horizontally positioned, while males will stand more upright, keeping their chests forward and their necks elongated. Males will also hold their tail more upright, where females will keep it horizontal or slightly dipped toward the ground.
Because the Silkie’s feathers lack functioning barbicels, similar to down on other birds, they are unable to fly, but they can stretch and flap their wings.
Silkies are quite adaptable and playful, and even peck each other lightly to encourage playful interaction.
This pen is next to the peafowl enclosure. This “blue boy” loves saying hello to its young neighbors.
Chickens are not difficult to keep, but it does take time, commitment and a good understanding of animal husbandry to do it well.
If you want to add some houseplants to your collection, consider aloe vera - it's low maintenance and a wonderful air-purifying specimen.
Aloe vera is a succulent plant species of the genus Aloe. Known for its lance-shaped leaves with jagged edges, aloe vera is an evergreen perennial that originates from the Arabian Peninsula, but also grows wild in tropical, semi-tropical, and arid climates around the world. I have many different varieties of aloe vera. This week, my head gardener, Ryan McCallister, potted up a selection of small succulents for my greenhouse including Aloe 'Marmalade.'
Enjoy these photos.
This is Aloe ‘Marmalade’, also known as Aloe ‘Orange Marmalade.’ Before placing it into its new container, Ryan loosens the root ball with his hands just a bit to stimulate new root growth.
Aloe ‘Marmalade’ is a striking aloe with star-shaped blue-green rosettes. The leaves are covered in orange bumps and lined with small jagged teeth that tend to be flat with a slight downward arch.
Succulents are best planted in clay or terra cotta pots with proper drainage holes because the vessels dry quickly, and prevent water from building up. I favor clay pots and have a large collection, especially from master potters, Guy Wolff and his son Ben Wolff. Ryan pulled a group of different pots to see which ones work best. Select a planter that is at least two-inches wider than the plant’s diameter and tall enough to accommodate the roots.
Every few years, I add to my stock of planting pots. These are new vessels from Ben Wolff. He and his father make every one of them by hand. On the side of each one, he stamps my name. On another side is Ben’s name and the wet-weight of the clay used.
Each pot has a drainage hole. A clay shard is placed over the hole to help prevent any soil from falling out and to aid with drainage.
We always save any broken shards so they can be repurposed in the pots.
Ryan fills the pots with the appropriate medium. Because succulents such as aloe don’t like wet roots, it is important to use a soil mixture that will drain well.
We use a mix of sand, perlite and vermiculite for best drainage. The right soil mix will help to promote faster root growth, and gives quick anchorage to young roots. Ryan also mixes in some all-purpose plant food.
Once it is completely mixed together, Ryan fills about half the pot with the soil mix.
And then places the plant in and adds any additional soil needed. Don’t worry about giving aloe a lot of space – this plant thrives in snug conditions.
Next, Ryan tamps the soil down to prevent any air holes.
This is a well-potted plant. Aloe vera can grow indoors and outdoors. Outside, this plant thrives best in USDA plant hardiness zones 9, 10, or 11.
When kept indoors, select a spot where it will get plenty of sunlight. South- or west-facing windows are ideal.
The aloe plants are among this group of specimens I am adding to the greenhouse. Succulents grow in so many different and interesting formations. I often bring succulents into my home when I entertain – guests love seeing and learning about the different varieties.
Echeveria is a large genus of flowering plants in the stonecrop family Crassulaceae, native to semi-desert areas of Central America, Mexico and northwestern South America. They are among the most popular succulents because of their delightful rosettes and interesting water-storing leaves.
Most Echeverias are non-hardy succulents and can’t survive cold temperatures. They prefer temperatures between 65 and 70 degrees Fahrenheit and can decline when it drops below 50 degrees Fahrenheit.
Crassula is a diverse genus of succulent plants, with about 300 small and large species, including the well-known jade plant. These plants do best in bright, southern-facing windows, providing at least six hours of direct sunlight.
In general, succulents require little water to survive – these potted plants will be watered about once a week. They need time to store the water in their leaves and for the soil to dry out between waterings.
Succulents look great potted by themselves, or in groups. Shades of green are a given, but one can also find succulents that are blue, purple, pink, orange, and even red.
These succulents will do excellently in my greenhouse where they can drink in lots of natural sunshine even when the sun isn’t directly over their pots. Happy gardening.
I have always enjoyed seafood - wild caught, natural, and sustainable seafood is delicious and a great source of protein and nutrients.
Last week I attended a seafood tasting event at New York City's Tin Building by Jean-George to celebrate all of the wild and sustainable seafood coming from Alaska. Chef Jean-Georges Vongerichten prepared an array of delicious dishes and demonstrated a selection of techniques on how to prepare seafood at home. He also spoke about the importance of using high quality, sustainable ingredients. Third-generation Alaska fisherman, Hannah Heimbuch, who was on my Roku television show, "Martha Cooks," filleted an Alaska salmon and talked about the state's dedication to sustainability and responsible seafood harvesting. It was a very informative and fun event for all.
Here are some photos, enjoy. And please visit www.alaskaseafood.org for more information.
The Tin Building by Jean-Georges is a 53,000 square-foot structure that houses six restaurants, six fast-casual counters, four bars, a private dining room, a central grocery, pantry shops, a flower shop, and much more. The space is based within what was once the location for the Fulton Fish Market, which operated in this district from the mid-19th century until relocating to The Bronx in 2005. The design of the Tin Building includes a corrugated metal façade with decorative two-story sheet metal pilasters. Chef Jean-Georges says it was one of the first places he visited when he came to New York City in 1985. (Photo by John Labbe, smugmug.com)
Here I am with Chef Jean-Georges Vongerichten. We’ve known each other for many years. (Photo by John Labbe, smugmug.com)
The event was held in the second-floor dining room and reception space which serves as The Tasting Studio – the Tin Building’s broadcast space for the production of cooking segments and the recording of a daily podcast. On one side of the room was a display of Alaska Seafood. More than 60-percent of wild seafood harvested in the United States comes from Alaska waters including five species of salmon, white fish species like sablefish, halibut, cod, rockfish, sole/flounder and pollock, and shellfish like crab. (Photo by John Labbe, smugmug.com)
Here’s a closer look at the display. Shown here – Alaska crab and Alaska halibut. (Photo by John Labbe, smugmug.com)
All seafood from Alaska is wild and sustainable. (Photo by John Labbe, smugmug.com)
Here is a photo of Chef Jean-Georges, third-generation Alaska Fisherman Hannah Heimbuch, and Greg Smith with Alaska Seafood Marketing Institute. Chef is holding a a whole Alaska salmon. (Photo by John Labbe, smugmug.com)
This is wild salmon roe, also known as ikura. (Photo by John Labbe, smugmug.com)
Here is Chef holding a large Alaska dungeness crab. (Photo by John Labbe, smugmug.com)
Chef Jean-Georges and his team prepared an array of delicious dishes including this Alaska scallop with caper and raisin emulsion. (Photo by John Labbe, smugmug.com)
Here is a closer look. It is served with caramelized cauliflower. (Photo by John Labbe, smugmug.com)
My former VP of Public Relations, Katie Goldberg, on the right, now works with Edelman and Alaska Seafood. Here she is joined by Tanna Peters also from Alaska Seafood and Eden Straussburg from the Today Show. (Photo by John Labbe, smugmug.com)
There was so much for everyone to taste. This is Crispy Alaska Sockeye Salmon Sushi with chipotle mayonnaise, and a soy glaze. (Photo by John Labbe, smugmug.com)
Hannah demonstrates how to filet a whole Alaska salmon. Hannah is a lifelong Alaskan commercial fisherman. She owns and operates a small fishing vessel and set net site that harvests wild Alaska salmon in the North Pacific. (Photo by John Labbe, smugmug.com)
Guests paid close attention to her tips and techniques. (Photo by John Labbe, smugmug.com)
This is a lovely filet of Alaska sablefish also known as black cod. Here it is topped with yuzu miso. (Photo by John Labbe, smugmug.com)
It is served with a slice of lime. Everything was so flavorful and fresh. (Photo by John Labbe, smugmug.com)
Here is Calder Quinn, Mad Hungry creative director and son of my former editorial food director, Lucinda Scala Quinn. He’s pictured with Greg Loft, my former food editor. It was nice to see so many familiar faces. (Photo by John Labbe, smugmug.com)
This is Alaska halibut with Chef Jean-Georges’ Chateau Chalon sauce, tomato, and zucchini. (Photo by John Labbe, smugmug.com)
Of course, there were also lots of freshly made sweet treats. (Photo by John Labbe, smugmug.com)
And cocktails – this drink is a yuzu drop with vodka, vanilla liqueur, tart yuzu juice, and matcha tea. (Photo by John Labbe, smugmug.com)
Each guest left with a bag filled with Alaska sablefish to prepare at home and an Alaska Seafood Hedley and Bennett apron. (Photo by John Labbe, smugmug.com)
And here I am with Chef Jean-Georges and his team. What a fun and successful event. (Photo by John Labbe, smugmug.com)
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