Dave, Connor and I spent an hour or so walking around a very small part of the Ballymaloe House grounds.

We searched out and found the chickens.

Hundreds of chickens who were so happy and content with the big bins of fresh kitchen scraps.

Plus oyster, clam, and mussel shells from last night’s dinner.

Chickens need calcium and the grit from oyster shells. If you want to learn more about the reason, go HERE.

As we were walking toward them, we noticed a couple of old trailers on the other side of the fence from the “chicken yard.”

Guess what the trailers are used for?

Chicken Coops!

How brilliant is that?

There was a gentleman in a little red golf cart who was collecting the eggs. All he had to do was open the trailer door, step in and gather the eggs for The Yeats Room and the school.

There are no eggs in this healthy and scrumptious salad recipe from the Ballymaloe Cookery School. It’s a twist on the traditional American Succotash. I love the addition of quinoa and the change from lima beans to chickpeas.

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