Sweet are the uses of adversity,
Which, like the toad, ugly and venomous,
Wears yet a precious jewel in his head;
And this our life, exempt from public haunt,
Finds tongues in trees, books in the running brooks,
Sermons in stones, and good in every thing.
As You Like It Act 2, scene 1, 12–17
I’m trying to find the sweetness in adversity this week. .
Farm News: This week has been a bad luck week. Among other things, we lost a calf in calving and almost lost his mother. He was too big for her to have, so we had to pull it. We weren’t strong enough, so we had to saddle up Curtis’s horse (appropriately named Rock because he can handle anything) and he helped us pull. He also helped us pull the mother into a position where we could sit her up. A cow will bloat if she lays flat out for too long. THANK YOU ROCK!!
At the end of that day, I was ready for a cold beverage and was about to get one for myself when my rowdy Blue Heeler, Temple, flew out the door to chase the horses as she’s done hundreds of times. Soon after, I heard her screaming. She hit the trailer hitch on the back of the truck (there was blood and hair all over it) and tore her side open. It was a big, gaping wound. We just made it to our vet in time for him to bandage it and tell me to bring her back for surgery the next day.
I have not been able to leave her side since. She has been terribly uncomfortable, and wants to scratch the incision and pull the drain out.
And this after Otis (our celebrity dog) impaled himself with a stick and had to have surgery the week before!! Curtis asked our vet how many visits did it take in one week to get a free visit.
On a positive note, my milk cow Precious, had her calf Tuesday and seems healthy and strong.
So, if you haven’t lost your appetite, WHATS IN THE BUCKET this week?
Carrots, red and green leaf lettuce, greens, Napa cabbage, purple new potatoes (these are not sweet potatoes, just regular potatoes for a change), Brussels sprouts, and parsley, and Blueberry Lime jam – great on a peanut butter sandwich or a slice of cheesecake!!
Following, a few recipes for pesto. Remember, you can make pesto out of just about anything!! Just use oil, a flavorful hard cheese, nuts and an herb or green and maybe some garlic. One of our market customers was buying turnip greens to make pesto. I bet mustard greens would make a very flavorful, peppy pesto. Arugula makes a wonderful pesto. AND, pesto is not just for pizza or pasta, it’s great on potatoes, rice, grits or polenta, roasted vegetables, in soups and stews, on a burger, the possibilities are endless! And – if you freeze it in ice cube trays, you can thaw out just enough for whatever you are making!!
Kale and Walnut Pesto
1 T plus 1 t salt, divided
1/4 cup chopped walnuts
1/2 # kale
2 cloves garlic
1/2 cup olive oil
1/2 cup grated parmesan
freshly ground black pepper
Toast walnuts in a heavy skillet over high heat until fragrant – do not burn!! Put all ingredients in food processor except olive oil. Pulse until well combined. With food processor running, add olive oil.
Parsley Pesto
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper
Mix all ingredients in food processor and pulse until combined. With food processor running, add olive oil. You could substitute spring onions for chives.
Winter greens Pesto
Ingredients:
1/4 cup nuts or seeds, such as sunflower seeds, walnuts or pine nuts
2 cups firmly packed chopped raw winter greens (stems included), such as kale, chard, collard greens or mustard greens
3 tablespoons grated hard cheese, such as Parmesan or Romano
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 clove garlic
1/4 teaspoon coarse sea salt
1/8 teaspoon ground black pepper
Combine all in food processor until desired consistency.