What Does a Chicken House Look Like?

Fisher Hill Farm - Local Chicken and Poultry

We have three almost identical houses that the laying hens live in and they have a few key features that make them unique. 

First they need a place to lay their eggs everyday. We use community style nesting boxes that are about four feet wide and one foot deep. They have a slanted floor that rolls the eggs to the front of the box where we collect them. The really nice part about these boxes is that the eggs stay really clean and the chickens can’t get to them. Once in a while you can get a hen that likes to eat eggs and not only does that hurt your production numbers but it makes a big mess.

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Another advantage of this style nesting box is that the eggs are easier to collect and much faster. The red flaps on the front give the hens a little privacy and that encourages them to lay in the boxes. 

Fisher Hill Farm - Local Chicken and Poultry
Fisher Hill Farm – Local Chicken and Poultry

The house is also where the hens get all their food and water. The water will only freeze when the temperature falls in the low 20’s. All the chickens give off enough body heat that keeps it really cozy even in the dead of winter. The red waterers in a bell shape work off a low pressure system that keeps them full of fresh water all the time. Every morning the chickens get about six five gallon buckets full of fresh non-GMO feed. That works out to about a quarter pound of feed per bird per day. The goal is to give them enough so they don’t waste it and that the hens don’t get over weight. Also the feed formulation changes as the birds get older.

We work directly with a poultry nutritionist that comes up with the best formulation for their age and dietary needs.

Another key feature in the chicken house are the lights. Hens require sixteen hours of daylight every day to keep laying. In the summer that isn’t a problem. But come fall and winter when the daylight is shorter we have to supplement light on either side of the day. It doesn’t take much but just enough to keep them laying strong all year long.

Fisher Hill Farm - Local Chicken and Poultry
Fisher Hill Farm – Local Chicken and Poultry

The basic structure itself is a greenhouse frame that a Mennonite in Penn Yan built for us. It is covered with a single layer of white plastic to help keep it cooler in the summertime. Also in the summer we remove the metal skirts on the lower three feet of the house allowing air circulation on all four sides. It can get hot in the summer so we have added a large fan for cooling. 

Lots of pasture is available year round.

We can rotate fencing around the house giving the chickens fresh grass and letting other sections rest and regrow. We have portable fencing that allows us to move them to new areas as needed.

Fisher Hill Farm - Local Chicken and Poultry
Fisher Hill Farm – Local Chicken and Poultry

This house has been empty since the end of November and while it was empty we made a few improvements. We installed a new water hydrant because the old one would no longer shut off. No fun having hard well water that wrecks all your plumbing! We rebuilt the door and added metal siding on it so hopefully it will last longer and looks nicer too!

***WONDERING ABOUT OUR CSA? CLICK HERE FOR MORE INFO!***

Fisher Hill Farm - Local Chicken and Poultry
Fisher Hill Farm – Local Chicken and Poultry

Last, we made a huge door  (5 foot by 10 foot) on the other end that serves a couple different purposes. First it will allow more air circulation in the summer and a nice shaded patio on the hot days. Second it will allow us to back the manure spreader inside so we don’t have to pitch the manure all the way across the house.

We are refilling this house next week with young hens to meet the early springtime demand of eggs. Once Easter hits and the weather gets nicer that demand just grows and grows.

I hope this was helpful and if anyone ever has a question don’t hesitate to ask.

Phillip

***WONDERING ABOUT OUR CSA? CLICK HERE FOR MORE INFO!***

Fisher Hill Farm - Local Chicken and Poultry
Fisher Hill Farm – Local Chicken and Poultry

CSA Season Now OPEN!

We have officially begun our CSA season.

Buy now and the price is the same as last year. But hurry! This offer will only last until February 14th!

If you has a CSA with us last year then welcome back! We missed you! We love CSA because it gives us a chance to see you every week and learn how you use our produce, poultry, and eggs and get some new recipes for ourselves!

If you are not familiar with CSA, there’s a rich history to it.

Check this post out that explains where CSA comes from. 

A CSA helps to benefit everyone involved. Check out these amazing reviews from last year!

csa comments 1csa comments 2csa comments 3

Don’t wait, buy it today and save.

Click here for pricing. 

Out of Our Eggs? No Problem.

Believe us when we say that we always look forward to seeing each and every one of you on market days. We like to catch up, see what’s going on around town and get any other news and information from our friends. So we don’t want this to sound as if we don’t want to see you weekly! But did you know that our eggs are sold in three other spots?

It’s OK if you didn’t know, but we love that product can be available in a more retail setting. Not only to allow people access to locally raised and grown food, but also let some people know who aren’t fortunate enough to get to the market on a regular basis that we’re out here! We’re proud of what we raise and grow. We want as much of the Rochester area to eat local as they possibly can!

So where else can you find our eggs?

Leo's Bakery and Deli

Leo’s Bakery and Deli

Leo’s web page says it all when you first visit “What’s the best thing about Leo’s? EVERYTHING!” and let us just say that we agree. An incredible bakery, a fantastic deli, and delicious food breakfast, lunch, and dinner. We love that such a great place has room for our eggs. If you have never been there we highly recommend that you check it out. Visit their website here.

Pittsford Dairy Farm

Pittsford Farms Dairy and Bakery

A staple on the east side for years, the Pittsford Farms Dairy has been owned and operated by the Zornow/Corby Family since 1946. And the ice cream is simply amazing! All of the milk used comes from local farmers and the eggs are supplied by us! We’re so happy and proud to be a part of this awesome operation. Visit their website here.

Flour City Bread

Flour City Bread

Located at the Public Market, Flour City Bread is open more days than just when the market is open. They’re open Tuesday – Saturday and they carry our eggs for purchase too! Not only do they focus on local as well, they have the most outstanding breads in the business. Have you tried their croissant? It’s amazing. We love that they’re at the public market and it’s awesome that they’re open every day until 2. Stop in! Visit the website here.

We appreciate everyone’s business and all of our partners and are glad to be a part of the local Rochester food scene.

 

 

Our Top 5 Posts of 2019

Here’s a quick look at our top 5 posts from 2019.

We took a look at how many views they got, how many times they were shared, and comments received. We always appreciate it when we hear how you’re keeping up with us on our website. We all lead such busy lives but it’s important to feel connected to your community and your food!

Plus we couldn’t resist a good end of the year countdown list!

5. The Uncertainty of Farm Life

Things don’t always go as planned, but you always have to keep a level head and do your best.

4. Crop Report (late) July

This one came at the end of July. We love the excitement at the market this time of year. So busy!

3. Crop Report (early) July

The first crop report in July  and starting to head into peak season, we posted what was out, what was new, and put this video clip of Sandi explaining why farming is so important.

2. How to Freeze 10 Ears of Corn

What really amazed us about this post wasn’t the response it got, but rather how many pounds of corn kernels came from just 10 ears

1.When Bad Things Happen to Great People

Re-read this post from Phillip and take perspective on the things that truly matter in life.

 

Happy holidays to everyone out there. We appreciate your friendship, kindness, business, and connection every day and we hope we never take any of that for granted. Everyone that visits with us is an integral part of this farm and raising our children. We are grateful and so excited to ring in the near year with all of you.

A decade is over and a new one is going to begin. We hope for the best for everyone and look forward to another great growing season.

 

 

Stewing Hens: Best Kept Culinary Secret

This weekend starts stewing hen season. But what exactly is a stewing hen?

Not all chickens are the same. On our farm we have two different types, one kind is raised for meat and the other is specific to laying eggs. Once a year we have a group of egg laying hens that have to be retired because they no longer lay any eggs. As much as we’d like to send them to Florida to play shuffleboard  and eat dinner at four o’clock, on the farm we make it a habit to use absolutely everything.

This week marks our stewing hen season. They will be fresh for this one market weekend only and then we will bring them to the markets with us the rest of the winter frozen. These hens aren’t meant to be thrown on the grill or sauteed with garlic and tomato. They need to be cooked low and slow.

One of our favorite stewing hen recipes is chicken pot pie. It’s a multi step process, but boy oh boy it will be an absolute favorite for everyone in the house.

Chicken Pot Pie Recipe

Take the hen out of the bag, give it a rinse and set it in an 8 quart stock pot. Cut an onion into quarters, a carrot in half (don’t bother peeling it), a few cloves of garlic, and rough chop three celery ribs and put them in the pot. If you have a bay leaf throw that in there too. Add cold water to the pot until it covers the chicken and then about three fingers above that. Add a tablespoon of salt. Put that on medium heat with the lid on and forget about it for at least an hour and a half.

Now you can make the topping and put in the fridge for later. Instead of a traditional pot pie topping, use a biscuit recipe. Just roll it thin before placing it over the top. Make sure you cut a small ‘X’ in the center before you bake it or it could rise up and pop! Here’s a good recipe that just uses Bisquick as it’s base and probably a lot of other stuff you already have.

https://www.bunsinmyoven.com/biscuit-making-101/

When the stewing hen is starting to pull apart with a fork you can take it out of the pot and let it cool. Strain and reserved the liquid. That’s the chicken stock you’re going to make the pot pie with. Once the chicken is cool enough, remove the skin and pull the meat off. Chop it up a little and get it into bite sized pieces. Now you’re ready for the pot pie filling!

Dice onion, potato,carrot, celery and garlic and put it in a pan with some butter. Once the onions are translucent you can add the chicken stock you made. In a little sauce pan or a frying pan, make roux. You want a light roux. Here’s a step by step how to:

https://www.foodnetwork.com/how-to/articles/how-to-make-a-roux-a-step-by-step-guide

Once the stock is boiling and reduced a bit in your pan, add your roux to thicken, then add the chicken meat, and finally peas. Once this step is complete, make sure to taste it in case you have to add some seasoning. Fresh rosemary and thyme gives it a winter feel and don’t forget to salt and pepper to taste!

dutch oven

Place your pot pie filling directly in a pan that can go into the oven. Our friends grandmother used to put it in a hotel pan, top it with the biscuit dough and put it in the oven. We prefer a dutch oven. Roll out the biscuit topping and press it onto the sides of the dutch oven. Put it in the oven at 375. Since the pot pie filling is already hot all you have to do is watch for that biscuit to cook and you’re ready to eat.

We’ll have lots of other ideas for stewing hen use that we can’t wait to share.