“Are the fireworks over, or just beginning?”
― David Sinclair
We will be delivering all around July 4th but not on the day.
Farm News: To be continued…..from last week.
We have all kinds of deer fence this year. I’ve decided booby trapping them is the best way, a lot of confusing fences of different heights. One of the fences is electric netting. These work great if you keep the weeds down off them….but….
When we put the bull up a few weeks ago, I turned all the netting off so it wouldn’t ground out the rest of the fence. We want the bull to feel fireworks when he touches his fence.
So – Tip, our pup got used to the netting not being hot. I’ve pulled him out of it several times when he has gotten tangled up but last week it was bad. He had it wrapped around his neck twice, and had his feet hung up too. It was really tight around his neck from all the struggling to get free. The netting is made out of wire so it will not break.
I heard him yelp and saw through the weeds the fence shaking and so I knew he was somewhere in there. Diamond and I ran to his rescue. Luckily I had a knife – I was cutting cabbage. But I had a hard time getting it through the netting to cut him free because it was so tight. And the knife was sharp. And he was choking and struggling while I was trying to get my knife between the wires.
We succeeded with no blood. He was happy to be free, and has not stuck his head into the fence since….fingers crossed.
What’s in the bucket: red cabbage, fennel, red onions, red white and blue potatoes, summer squash, cucumbers and maybe a pepper…?
Jennifer shared this recipe with me last week. I used cucumbers instead of celery, because that is what I had….it was still delicious.
Fennel and Celery Salad (from Eating Bird Food website)
Ingredients
- 6 celery heart stalks about 1 ½ cups
- 1 medium fennel bulb trimmed (about 1 cup)
- 4 medjool dates pitted and chopped
- ½ cup raw almonds
- 1 Tablespoon fresh parsley chopped
- 1 lemon juiced
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper optional
- 2 Tablespoons extra virgin olive oil
- 1 oz Parmesan-Reggiano shaved
Instructions
-
Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
-
Thinly slice your celery and fennel. Pro tip: slice the celery hearts on a diagonal angle so you get pretty slices.
-
Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium sized bowl. Add salt, pepper and crushed red pepper. Drizzle on olive oil, add shaved Parmesan and gently toss. Serve and enjoy!
Happy Eating and Thanks for buying local food from Circle S Farm!
Letty