“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
Gather the ingredients.
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
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.
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.
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.