Grass-fed chickens anyone? (I'm going to get 5 Buff Orpingtons in 4 months, and put them in a chicken tractor so they will get a lot of grass--not for meat though, for eggs--unless they get old & stop laying eggs...)
If you are worried about not enough Omega-3s in your diet, grow this:
http://en.wikipedia.org/wiki/Portulaca_oleracea$this->bbcode_second_pass_quote('', 'A')lthough purslane is considered a weed in the United States, it can be eaten as a leaf vegetable, providing sources can be found which have not been poisoned deliberately. It has a slightly sour and salty taste and is eaten throughout much of Europe, Asia and Mexico.[3][1] The stems, leaves and flower buds are all good to eat. Purslane can be used fresh as a salad, stir-fried, or cooked like spinach, and because of its mucilaginous quality it is also suitable for soups and stews. Australian Aborigines used to use the seeds to make seedcakes.
Purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular[4]) than any other leafy vegetable plant. Simopoulos states that Purslane has .01 mg/g of Eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish, some algae and flax seeds. [5] It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.[6]
100 grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid [7]. One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.