Circle S Farm delivery Monday, June 22, MSFM pick-up Wednesday, June 24 and delivery Thursday, June 26

Posted on June 21, 2020 by Letty

“Badger: The cuss you are.
Mr. Fox: The cuss am I? Are you cussing with me?”
― Roald Dahl, Fantastic Mr. Fox

Something has been getting our chickens.  Busted the door down the other night and killed two.  One Diamond found in a hole in a neighboring tree.  The other, eaten mostly, out in the field.  This is always a source of panic.  A predator never stops with two.  Especially not a fox.  I’m cussing the fox.

I’m also cussing whatever killed Freddie.  Yes – Freddie the snake.  Curtis found her dead.  I’m assuming it is her and not her friend.  Or perhaps it was her foe.  Because I usually see Freddie every day or two – in the chicken house or out in the yard.  And I haven’t seen her:(  She has been here the past 3 years and I am devastated to loose our friendly snake and mouse trap.

Farm News:  Fox in the henhouse.  And we lost our lovely black ratsnake, Freddie.  Darn!  Curtis has been mowing hay.  Always a busy time of year for us.  Trying to keep up.  As they say, make hay when the sun shines!

What’s in the Bucket? (or bag!):  Fruit from Jones farm, cabbage, broccoli, leeks, carrots, kale, lettuce, fennel and Daikon radish.

Following, an easy side dish.  I’m into easy right now – since everything is so busy!

Easy cabbage with leeks from Spruce Eats

  • 1 medium green cabbage
  • 3 large leeks
  • 3 tablespoons butter
  • 1/3 cup chicken broth (or more)
  • 1 teaspoon kosher salt (scant)
  • 1/2 teaspoon black pepper (freshly ground)
  • Optional garnish: caraway seeds
Steps to Make It

  1. Gather the ingredients.

  2. Cut the cabbage into 6 wedges and then remove core pieces. Thinly slice the cabbage wedges crosswise into thin strips or shred it using a food processor with the slicing disk attachment. Alternatively, you may chop the cabbage

  3. Trim the leeks and discard the green parts; slice the leeks thinly. Transfer the sliced leeks to a bowl full of cold water. Swish the leeks around to loosen any sand that might be clinging to them. Using a slotted spoon or your hand, scoop them out onto into a strainer.

  4. Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the leeks and cabbage and sauté, while stirring, for about 7 to 8 minutes.

  5. Add the chicken broth, salt, and pepper and simmer, covered, ​for 15 to 20 minutes, or until the cabbage is cooked but is still slightly crunchy.

    6.Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy

Happy Eating!  Easy Cooking….and thanks for buying local food from Circle S Farm.

 

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