“Heroism doesn’t always happen in a burst of glory. Sometimes small triumphs and large hearts change the course of history.” -Mary Roach
I am reading a book about the rescue of thousands of horses in WW2 by a small group of American soldiers. A split decision made without complete authorization. The Lipizzaner breed and the Spanish Riding School would not exist as it does today had it not been for these soldiers. And they made this decision towards the end of the war – they were tired and hoping to actually make it home. They went behind enemy lines to help a captured soldier save these horses.
When asked why save the horses, Colonol Frank Reed said “We were so tired of death and destruction. We wanted to do something beautiful”.
“small triumphs and large hearts…”
A Kill Deer is making a nest in my garden. A beautiful nest right next to the spinach. So far, I have dodged it with my horses and my hoe – not an easy task. For those of you who aren’t familiar…. the Kill Deer acts distressed when you get near her nest. She limps and drags a wing, it is the most ridiculous thing to see. I’m thinking this is nature at her worst, but apparently it works because we have Kill Deer all over the farm. The other day she was doing it right in front of my horses. Smart, right?
Farm News: So far, I have not ruined the Kill Deer’s nest. I will be picking spinach this week, I’m sure it will drive her nuts. The rain is making my garden so weedy, and that is driving me nuts!!
What’s in the Bucket? Red and green lettuce, spinach, arugula, radish, beet greens, spring onions, mustard greens, kale.
Young beet greens are wonderful raw. Mix a few in with your arugula salad – or lettuce salad. Beet greens are good for inflammation – joints, arthritis etc….I am planning to eat my share!! Also, beet greens are good lightly sauteed with a sprinkle of rice vinegar.
**Note: This week is supposed to be really rainy. It is hard for me to get the spinach, arugula, beet greens dry before I put them in the bag. You may want to spin them in your salad spinner, and put them in a different container right away so they will keep longer. Same is true for the lettuces and other greens if they are wet when you receive them. A paper towel in the bag helps with moisture as well.
Recipe of the week:
Shakshuka with Braised Mustard Greens
Serves 3-4
1 tablespoon olive oil
4 spring onions, chopped (use the entire onion including the greens)
4 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
2 pound fresh tomatoes, cored and diced, or 1 28-ounce can whole tomatoes (juices mostly drained if using canned)
3 cups mustard greens, chopped
3 ounces feta
cilantro for finishing (optional) and thinly sliced radish
3-4 eggs
Heat olive oil on medium-high in a large skillet. Add onion and garlic, cook for 3-4 minutes until soft then stir in cumin, sweet paprika, salt, and pepper. Cook together for 2-3 minutes, stirring continuously. Add in the diced tomatoes and bring to a boil. Reduce to medium-low heat and let simmer for 15 minutes. Add in the chopped mustard greens then use the back of a large spoon to make burrows for the eggs. Crack the eggs into the tomato sauce and let cook until set, or longer if you prefer. Top with crumbled feta, sliced radish and cilantro. Serve with corn tortillas and cooked white beans or with pita or hunks of crusty bread.
Happy eating, Happy Memorial Day and thanks for buying local food from Circle S Farm.