Look back at our struggle for freedom,
Trace our present day’s strength to it’s source;
And you’ll find that man’s pathway to glory
Is strewn with the bones of the horse.
Those of you who know me well know how I love horses!! In fact, it’s what got me hooked on this whole farming thing to start with. I was raised a city girl, but fell in love with horses at first sight. I was allowed to take horseback riding lessons as soon as I could walk, and I lived and breathed horses through high school, working and playing at the barn every spare minute. I promised myself that when I grew up, I’d live in a place where I could have as many horses as I wanted! And I do. However, the way it has worked out – I got into this market garden idea – and haven’t had time to ride my horses at all the last few years.
I have thought how fun it would be to have a team to work the fields. I finally have them!! A team of draft mules I got from a friend in Missouri. They know their job, and have been farming for years. I am hoping they will teach me the ropes, and we can enjoy working together – and I can get back to doing one of my favorite things…playing with horses.
Farm News: Mack and Madge!! We have been putting up hay this week. Curtis got it all cut and put up with no rain – yahoo.
What’s in the Bucket: carrots, beets, radish or hakurei turnips, turnip greens, arugula, tomatoes, winter squash, braising greens, okra and peppers.
Following, a great recipe for turnip greens – or braising greens – or you can mix them together. You can use vegetable stock or chicken stock.
The secret to this dish lies in how Hernandez bucks Southern convention and forgoes pork (Madness, we know!) in favor of chicken stock and spikes the greens with flakes of chile de arbol. Enjoy!
Eddie’s Turnip Greens
6 cups cleaned, cooked and chopped turnip greens
1 1/2 cup diced tomatoes
1 cup chopped onions
1/2 tbs chopped garlic
3 cups chicken stock
3 oz. margarine
1 tbss ground chili de arbol
In a saucepan saute onions, garlic and chili de arbol with margarine until onions are translucent. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock, bring to a boil, boil for 5 minutes then lower flame and simmer for 15 minutes. Add salt to taste.
Happy eating and thanks for buying local food from Circle S Farm!!