“This one isn’t just any old horse. There’s a nobility in his eye, a regal serenity about him. Does he not personify all that men try to be and never can be? I tell you, my friend, there’s divinity in a horse, and specially in a horse like this. God got it right the day he created them. And to find a horse like this in the middle of this filthy abomination of a war, is for me like finding a butterfly on a dung heap. We don’t belong in the same universe as a creature like this.”
-War Horse―
Happy Memorial Day.
In paying tribute to veterans and their sacrifice, I started to wonder about the horses and dogs who fought alongside.
Where did the horses come from? During World War I, and into World War II, many of the horses came from what is now the Sheldon National Wildlife Refuge in Nevada. These were wild horses (mustangs) who were rounded up, and shipped via railroad and then across the Atlantic by boat. Not only did America supply the horses for our troops, but for our allies as well. The horses that survived the grueling trip “had a bit placed in their mouths and began to pull artillery or serve as a cavalry mount. ”
Roughly eight million horses died in World War I alone. Compared to 9.7 million military personnel.
Horses were replaced with tanks completely by 1942.
Dogs were also used. I saw a photo of two large hounds hitched to a small artillery wagon. Dogs also served as sentries, scouts and couriers.
Camp LeJeune, North Carolina was the home of the war Dog Training School, where dogs began their training with the rank of private; war dogs actually could out-rank their handlers.
Dogs are still used in the military….even though methods of warfare have changed.
Honor, on this Memorial Day, to all the people, dogs, horses who have given their lives.
I’m quite certain my dogs would out-rank me. They keep me marching to the beat of their barks and whims.
What’s in the bucket? golden and red beets, kohlrabi, red and green lettuce, turnip and/or mustard or collard greens, baby kale mix, baby Daikon or breakfast radish, young onions.
I decided on soup and salad for tonight. Not a very Memorial day kind of meal…but comfort food none the less. I like this recipe because it makes use of the whole kohlrabi….skins and leaves and bulb. Chop the beet greens and add them to your salad for a healthier and less wasteful meal. I cooked mine a little longer for the greens to be tender and added a dash of red pepper. Don’t be afraid to experiment.
Kohlrabi, beet and lentil stew
- 1 tablespoon avocado (or other) oil
- 3 young onions and tops, diced (save some tops for garnish)
- 2 cloves garlic, minced
- 1 medium-large red beetroot, peeled and diced
- 1 medium-large kohlrabi
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 cup green lentils
- 1 can diced tomatoes
- salt and pepper to taste
Preparation
Peel the kohlrabi: Discard the woodiest parts of the skin and chop the rest; set aside. Chop the stems; set aside. Cut the peeled bulb into large dice; set aside. Chop the leaves.
In a large saucepan, heat oil over medium heat. Add onions, kohlrabi skins and stems and sweat until softened. Add garlic, beetroot, diced kohlrabi and lentils and enough water so that everything is covered by about 1 inch. Bring to a boil, lower heat and simmer for about 20 minutes. Add the diced tomatoes and juice, smoked paprika and cumin and bring to a simmer again. Add the leaves and simmer 10–15 minutes more on low heat, or until the lentils are soft. Season to taste.
Happy Eating, Happy Memorial day and thanks for buying local food from Circle S Farm.