“Be proactive not reactive, for an apparently insignificant issue ignored today can spawn tomorrow’s catastrophe” -Ken Poirot
Ok – so it was a gate they never went through. Not even a gate – panels we put up and chained to the posts. The cows had never tried to push on them before. I will admit, the last time I walked by, I tied a tired hay string around them. Not sure what I thought that would do. At any rate, Thursday morning when I went out to check for new calves – I saw the cows pushing through the garden gate. I ran. But it was too late. So I started pulling collard plants, and carrots, and kale. Daikons and turnips. As fast as I could and throwing it over the fence so the cows couldn’t reach it. Luckily we hadn’t mowed the grass around the garden, so it took the cows a few minutes to get to the garden – but then the race was on. Trying to stay ahead of 50 hungry cows is no easy task. Didn’t help that it was a foggy, cold miserable day. One cow had her calf and never picked her head up to quit eating collard greens.
So – glass half full – I’m so glad this didn’t happen earlier in the season. I was able to harvest enough for my last week of CSA. Our market sales will take a hit – but this is the kind of thing farmer’s have nightmares about. I remember Roy Jones at Jones Farm saying he didn’t sleep one whole winter….he had a contract on his strawberries and was terrified his cows would get through the fence and eat the plants. So this is a minor set back. Important to keep your sense of humor, right? So we will be selling collard fed beef next year….a delicacy.
Farm News: The cows busted into the garden. I need therapy. Cows and calves are fat and happy after eating collard greens, mustard greens, daikon and turnip root. Luckily, Loofa sponges were left untouched:)
What’s in the last CSA share: Rescued roots and greens. Dried oyster mushrooms (rehydrate with hot water). Peppers left over from market last week. Winter squash and sweet potatoes.
- ¼ cup dried mushrooms, porcini, oyster, morels or mixed
- 2 cups water
- 2 tablespoons avocado oil
- 10 ounces cremini mushrooms, stems trimmed, caps sliced
- 1 large yellow onion, sliced
- 2 large cloves garlic, chopped
- 3/4 teaspoon smoked paprika
- 1 bunch collard greens, (about 3/4 pound) thick stems trimmed and leaves cut into ribbons
- Celtic sea salt
- Freshly ground black pepper
- 1 Roma or plum tomato, chopped or 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- Bring 2 cups water to a boil. Add dried mushrooms. Turn off heat, let sit 20 minutes while preparing the rest of the ingredients.
- Strain the liquid and reserve. Coarsely chop the mushrooms.
- In a large, heavy-bottomed sauté pan, heat 2 tablespoons avocado oil over medium-high heat until shimmering.
- Add sliced mushrooms and reserved rehydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes.
- Add onion and garlic. Sprinkle with salt and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent burning.
- Add the smoked paprika and stir. Add the stock.
- Bring to a simmer and add collard greens. Stir the greens to wilt and submerge in stock.
- Simmer gently, uncovered, until greens are very tender, about 30 minutes. If the liquid begins to dry out, cover the pan.
- Add chopped tomatoes once the collards are done. If you don’t have a tomato, sprinkle with 1 tablespoon apple cider vinegar
- Season with salt and pepper and 1 tablespoon olive oil.
- Serve in bowls with broth or on a plate with broth on the side.
Happy Eating….Thanks for your support of Circle S Farm this season.