But Henny is glorious in her fresh coating, tail proud and clean against the green grass. On the day after the solstice, she dropped down into egg crouch when I walked by. I gave her a pat and shook my head. No eggs yet, I thought. Not until the light comes back around Candlemas. It’s too dark and she’s no spring chicken. I bought a dozen pale eggs for breakfast and baking.
Then, on Christmas, I wandered out to free the Ladies for the afternoon. They ran out, discussing the dust under the rabbit hutch. I peered into the nest box to see if they needed new straw yet and there—two pure white eggs.
Squash Mash, version one with leeks
It has been a very good year for squash, but several butternuts were bitten by the frost in the larder and needed to be baked. I cut them open, scooped out seeds, and popped them in the oven until soft and squishy. Once cool, I peeled off the skins and pushed them into a quart jar.
Sautee a sliced leek and some garlic in olive oil until soft and translucent. Add two cups of mashed squash, season with salt, pepper, and a pinch of cinnamon. Stir until heated through.