By Sara Mensink
This spring, my family and I started an exciting new adventure … we became chicken farmers! We now have 21 chickens. Yes, TWENTY-ONE! I know what you’re thinking … that’s a lot of chickens! We originally planned to get twelve, but shipping was free if we ordered sixteen, so we went with the larger order. Little did we know, the hatchery also sends “a few” extras because of the risk of losing some during shipping. And that’s how we ended up with 21!
The chicks were shipped somewhere between zero to 24 hours of being hatched. They must be delivered within 72 hours of their hatch date in order to survive. How crazy is it that they don’t need food or water for those first 72 hours?!
We have five different breeds of chickens. Thanks to the five extras they sent, we ended up with two roosters instead of one! Thankfully, they’re getting along well so far, with plenty of hens for each to keep watch over. Fingers crossed they stay civil!
All five breeds lay medium-large brown eggs, averaging three to six eggs per week once fully matured. They’re also heat and cold-tolerant (a must in the Midwest) and have friendly temperaments. I’ve really enjoyed learning about the different breeds and discovering just how much goes into raising them!
They started out indoors in brooders. We have an unfinished room in our basement, so this was the perfect spot for them. We brought a heater into the room to help keep it warm, and also bought some heat plates. You have to get the temperature just right to ensure all of the chicks survive. We spent so much time researching how to get the best possible outcome with our chicks. Happy to say, all of them made it!
We only had one hiccup with this process. After a couple of weeks we noticed one of the chicks was not able to walk. She would walk a step then plop down. I did some research and found that she had what was called a splay-leg. This is a condition where a chick’s legs can become spread outward and cannot support its weight properly. I purchased a roll of vet tape and fastened her legs together, split slightly apart. I also separated her from the flock, with her own source of heat, water and food. Within three days she was walking normally and I was able to take the tape off. We still kept her in a separate area for a week or two to ensure she built up her strength. She then went back with the flock and has had no issues since.
We slowly introduced them to the outside as it got warmer, when they were about five to six
weeks old. They have been in their coop full-time since seven weeks of age. We also have a larger run connected to their coop as well as a large fenced area for them to free-range. There are three apple trees within their fenced area, so they have loved munching on those all summer long and have plenty of shady spots to hang out in!
All of our chickens take anywhere from five to eight months to start laying eggs. Just a few weeks ago we received our very first egg! We just had to celebrate by making something special with it. Check out this recipe for a single serve deep dish chocolate chip cookie!
We are now averaging seven eggs per day. They are piling up fast! So if you’re in need of some
farm-fresh eggs, you know who to get in touch with!
It’s been so rewarding raising our chickens and getting to involve our son in the experience. He’s not even 2 years old yet, and he’s already saying “chicken” in the cutest little voice. Our garden is right next to the chicken coop, so we often sit together and watch the chickens do their thing. He is absolutely fascinated by them!
I’m so excited for him to grow up around the chickens, learn how to care for them, and eventually have little chores of his own. There’s something incredibly special about watching him grow up with a connection to animals and an appreciation for where his food comes from.
Single Serve Deep Dish Chocolate Chip Cookie
2 Tbsp. salted butter (room temperature)
2 Tbsp. brown sugar
1 Tbsp. granulated sugar
1 egg yolk
¼ tsp. vanilla extract
⅓ cup all-purpose flour
⅛ tsp. baking soda
⅛ tsp. salt
Chocolate chip (as many as your heart desires)
Optional: 2 Tbsp. chopped pecans or walnuts
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Preheat the oven to 350°F
In a small bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (around 2 minutes).
Beat in the egg yolk and vanilla until smooth.
Add the flour, baking soda, and salt, and stir just until the dough comes together.
Fold in the chocolate chips and the nuts, if using.
Butter your individual casserole dish, then press the dough into it in an even layer.
Bake for 22 to 25 minutes, until the top is golden and the edges are set. The center will still looksoft.
Cool on a wire rack for 10 minutes before serving.
Meet the author – Sara Mensink. She believes that small changes can make a big difference.
Through gardening, mindful consumption, homemade solutions, and everyday habits that benefit both people and the planet, she is embracing a more sustainable way of life. Sara shares her family’s journey towards a more intentional lifestyle, offering practical tips and simple strategies to help readers make meaningful changes in their own lives.
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