Scoop From The Coop
Red the Rooster checks in with some updates from The Ecology Center coop as well as a delicious recipe from Carmen: Spring Quiche!
"Awesome!" 5 stars by Debbie
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Hello From Red Rooster!
My dear friends,
After a long spell, I have taken up my plume, so to speak, and I will faithfully report to you from my humble perspective the news of the coop, once again in our new monthly "Scoop from the Coop"!
The Coop here at the Ecology Center has always been a very special place. I can proudly say that the feathered inhabitants are exceptional....intelligent and kind and always ready to educate visitors about the virtues of chickens.
Our corner of the world is very unusual as well, from our beautiful residence to our organic, freshly ground feed. To be a part of The Waste Lab which is an integral part of the progressive sustainability movement here at the Center......well, it makes all of us chickens feel a great sense of importance!
© Scott Sporleder
I am bursting with pride to announce our newest coop development! We have been elevated to almost gallery status with the addition of fine art.
Friend of the Ecology Center and accomplished artist Mike Kershnar, has endowed us with a beautiful mural!
I can scarcely even contain myself to reveal that the subject of the mural is.....well......ME! I encourage everyone to come for a viewing....the mural is stunning.
A Mural of ME!
© Scott Sporleder
Mike Kershnar is a lifelong skateboarder and artist who has traveled the globe. His work has been exhibited in the United States as well as abroad.
After graduating from University of California Santa Cruz, he co-founded Elemental Awareness, a non-profit that works with youth through the avenues of skateboarding, wilderness, and art. Kershnar looks at his work as his spiritual practice and intends his art to be a sign post pointing toward nature, our animal brothers and sisters, The Creator, and a more awakened state of being.
Image by HerbertT
Our other latest happenings have been a great success as well....Our Earth Day celebration was once again bigger and better than the year before!
We have had more children visiting, more tours, more docent trainings, new exhibitions, films, lectures, classes and demonstrations.....I am filled with admiration, as only a rooster can be, for my human coworkers!
I humbly accept the job of protector of the flock, a 24/7 job which I was born to. I take the responsibility with great seriousness and pride. I witness that kind of dedication in the people here....and I am honored to speak for all of us cluckers when I say we are so proud to be a part of the Center!
Adopt A Chicken
One last bit of news.....our Adopt A Chicken program has been growing, and on our Earth Day, we signed up many new friends!
Our thanks to those of you who contributed! We feel a sense of gratitude knowing our fans care so much about us! See the list below for all the wonderful supporters who contributed on Earth Day.
A special thanks to: Roy & Holly Heine, Bryce & Logan Chapman, Bret Babos, Vicki Marks, Kay Taygan, Christine Kozuch, Jennifer Aquino, Tyler Van DeKreeke, Jackson Ashford, Archer Oakley, Melissa Paner, Keala & Ophelia, Angela Manginelli, Hayley Kwok, Sophia Staff, Aidan Parkyn, Gina Sileci, Linda Elbert, Mike Coon, Morgan Sullivan, Lily Yeung, Zach Chacon, Nate Stone and Jennifer Capriati
© Scott Sporleder
We welcome anyone who would like to be a working part of our coop to visit the center for an information card. There is no more noble cause than to help a chicken!
Now, I must sign off and return to my post. I hope you will come soon and visit. We love to see you, we love the veggies kids bring...especially lettuce!
Sincerely and humbly,
Carmen, Heidi, Liz, Peggy, Marilyn, Scarlet, Keiki, Phyl and moi, Red Rooster
And never forget...Chickens give back!
The lovely Carmen has asked to contribute a special recipe for your enjoyment this Spring. See next Notes for instructions on how to make her special quiche!
Materials And Tools
Prep Time 20 minutes
Total Time 1 hour 15 minutes
Yield Serves 6
• 1 Tablespoon butter
• 1 Leek (white and light green parts only), halved and thinly sliced, then well washed
• Coarse salt and ground pepper
• 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
• 4 eggs (Carmen's or another primo chicken!)
• 1-1/4 cups half-and-half
• Ground nutmeg
• Your favorite pie crust, fitting into a 9-inch pie plate, well chilled
• 1 cup shredded Guyere cheese (4 ounces)
1. Preheat oven to 350 degrees, with rack in lowest position.
2. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
3. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1 teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
4. Bake until center of quiche is just set, 50 to 60 minutes, rotating shed halfway through. Let stand 15 minutes before serving.