Raising healthy chicks starts with proper preparation and daily care. Before chicks arrive, set up a safe brooder with proper heat (starting at 95°F), ventilation, and about 2 sq. ft. per chick using pine shavings bedding. Provide clean water in a chick waterer, never open bowls, and feed chick starter feed only (never layer feed). Monitor chicks daily for health issues like lethargy or “pasting up,” keep bedding and waterers clean, and adjust heat based on chick behavior.

From the Garden 🌱

Fresh peaches • Basil • Arugula (optional)

Ingredients

• ½ lb. homemade or store-bought pizza dough
• 3 Tbsp. basil pesto
• 2 oz. goat cheese or feta, crumbled
• 2 oz. fresh mozzarella, shredded
• 1 ripe peach, thinly sliced
• Extra-virgin olive oil
• Flaky sea salt
• 1–2 Tbsp. balsamic glaze
• Fresh basil leaves, for garnish

Directions

1. Heat the oven: Place a pizza stone on the upper-middle rack and preheat the oven to 500°F for 45–60 minutes. A hot pizza stone helps create that perfect crispy crust.
2. Prepare the dough: Lightly flour a pizza peel and sprinkle with cornmeal. Stretch or roll the dough into a 9–10-inch round, about ¼-inch thick.
3. Build your pizza: Spread pesto over the dough, leaving about a ½-inch border. Sprinkle with goat cheese, then mozzarella. Arrange the peach slices over the top and drizzle lightly with olive oil.
4. Bake: Carefully transfer the pizza to the hot stone and bake for 7–10 minutes, or until the cheese is melted and the crust is golden brown.
5. Finish: Remove from the oven and sprinkle with flaky sea salt. Drizzle with balsamic glaze and garnish with fresh basil.
6. Serve: Slice and enjoy while warm!

Make It Your Own:

For an extra garden-fresh twist, top with 1–2 cups of fresh arugula and a drizzle of olive oil. For a savory version, add 2 oz. of prosciutto before baking.

Zamzows Table Tip: The best flavor comes from ripe, juicy peaches and fresh basil straight from the garden!

Bring bold, fresh flavors to your dinner table with this easy Street Corn Chicken Burrito Bowl. Tender grilled chicken, cilantro-lime rice, sweet roasted corn, black beans, creamy cotija cheese, avocado, and a zesty street corn sauce come together for a meal that's perfect for busy weeknights or meal prep.

This Mediterranean dish is a fresh, vibrant salad filled with crisp vegetables, briny olives, creamy feta, and a simple lemon dressing. It's the perfect side for summer barbecues or a light lunch made with ingredients straight from the garden.