“Well, I’ve never been a quitter, and I’m sure not quitting now,
I’ll always be a cowboy, as long as there’s one cow” -Del Shields
Happy Father’s Day everyone!
I was going through some old photographs I came across this photo of Logan and Curtis. The jersey calf became our milk cow, Precious, and that’s my good old dog Sadie. It made me smile a wide, happy smile. Memories of our summers with Logan…and Precious, and Sadie.
Years later. A new group of dogs, and Precious the milk cow. Logan, undoubtedly in college, a new job, shorter trips.
And more years later, the stories remain the same….a snake in the henhouse, the bulls are fighting, a tragedy, a drought, a flood, a miracle, another mile, another year. Seasons change, they come around again, and we start over and we grow older.
And we try to save the best for last! Or should we start out with it first in case we don’t get to last? Or perhaps we should have it first and last…and maybe all the way through the middle.
That’s how we feel about potatoes. One potato, two potato, three potato, four… And what if…perhaps we could…have potatoes first, and last, and all the way through the middle? We are trying our BEST to make them LAST:)
Farm News: Rain. A tree down in our yard… I know other folks have damage from the storms as well. Bulls fighting. Waiting to cut hay.
What’s in the bucket:? Potatoes….red and purple daikon radish with greens, NAPA cabbage, iceberg and Romaine lettuce, beets, walla walla young onions, farm flowers.
When it gets hot I’m ready to eat salad. Something cool and delicious. So make a wedge, make a caesar, make potato salad, and try this Napa cabbage salad from the Farm to People Blog….
NAPA CABBAGE SALAD WITH ROASTED BEETS AND DAIKON RADISH
1 Purple Daikon, sliced into matchsticks
1 bunch Beets, trimmed and scrubbed clean
½ tsp flaky kosher Salt, plus more
1 tsp plus 2 Tbsp Olive Oil; plus more for drizzling
½ tsp freshly ground Black Pepper, plus more
2 Tbsp Apple Cider Vinegar
2 tsp Honey
Preheat oven to 375 degrees. Place beets in a roasting pan. Add enough water to barely cover them. Seal pan with a lid or foil. Roast beets 40 minutes, until tender. Remove from oven; let cool.
Place cabbage and daikon in a large bowl and sprinkle with 1½ teaspoon sea salt. Toss, massaging with your hands, to soften a bit; set aside.
When beets are cool enough to handle, slip skins off with your fingers and cut into fourths, lengthwise.
Whisk vinegar, honey, olive oil and ½ teaspoon pepper in a small bowl; season with a pinch of sea salt. Drizzle over cabbage and daikon. Add roasted beets, toss to combine; and serve.
Happy Eating. Happy Father’s Day. Happy Best and Happy Last.