“Life is either a daring adventure or nothing at all.”
― Helen Keller, The Open Door
Well – I had a runaway trying to hitch my mules today. I was all excited about hilling potatoes and I haven’t tried out my potato hiller yet. I had it all hooked up, and the potatoes are definitely ready to hill, and I went to hitch the mules and they acted skittish. So I went in the arena to line drive them first and they bolted – numerous times – and I just had to let them go and watch them run around and around until they would stop. Then I would gather up the reins, and they would do it again.
I had been feeling so confident – I guess they knew I needed to come down a notch.
Needless to say, the potatoes never got hilled, better luck next time!!
Farm News: Dry. The garden needs more water than my few lines of irrigation can give it. I have rows of peas, okra and corn trying to come up , I hope they can make it.
What’s in the bucket?! Fancy lettuces, snow or sugar snap peas, kale/collard or mustard greens, arugula, turnips with greens, young onions, strawberries.
Everyone wonders what to do with turnips. I LOVE turnips and put them in everything! Making a pot of soup? add some sliced turnips. Making a salad? add some thinly sliced turnips. Making a pot of greens? add small cubes of turnips. Roasting potatoes or vegetables? you know what to do….add turnips. They’re wonderful slightly bitter flavor gives a little zing to whatever you are having.
If you really aren’t excited about eating greens two weeks in a row, or you just have some left over, make some cooking greens pesto – with mustard, kale, collard or turnip greens.
3 cups oversalted cooked greens, cooled and finely chopped
1 clove garlic
1/4 cup toasted pine nuts, walnuts or pecans
1 cup grated parmesan cheese
enough olive oil to turn it into a thick paste.
combine the first four in a food processor, drizzling in the oil while processing.
Recipe From: An Everlasting Meal
Happy eating and thanks for buying local food from Circle S