Life is going along here on the farm. Garden beds are mostly at rest, thirteen hens are laying about 6 eggs PER WEEK- need to work on that. I had to actually buy a dozen at the store- ouch. We are working on breeding Shirley our yearling goat. I’m so not getting any idea of when she’s in heat despite numerous youtube videos on said subject- followed by actual mating. wow. I seriously just want to get our own buck… hint hint:) I mean a critical point of having these darlings was to get milk if I remember correctly. And we can’t do that without babies!
But let’s move on…I’m not so chatty today.
I served this salad with a meal of slow cooked lamb and red rice. It’s similar to a fall salad from 2012 with feta and I used the same maple vinaigrette.
We have several brussel sprout plants with varying sizes of sprouts. I’ve been enjoying cutting them up finely and frying in a little olive oil. Less cooking time and more flavor.
We also had a good harvest of sugar pumpkins and they are making regular appearances in breads, muffins, cakes and smoothies AND salads.
I’ll bake one up for 45 minutes or so at 375°, peel it, cut it and store it in the fridge and use it for all the aforementioned. I also rinse the seeds, salt them and stick them in the oven too. Then I basically nibble on like all of them in one sitting. They are tasty enough but mostly orally addictive.
I’ll also interchange it with this red kuri squash- I got turned onto it in Germany. It’s like their pumpkin from what I could tell- as you can see we are enjoying delicata’s and spaghetti squash as well as a few sucrine du berry at the forefront of the photo below
I fried the cubed pumpkin up in coconut oil on a crepe pan (sort of non stick). Had my sprouts ready, some pumpkin seeds (bought and roasted) and a splash of corn salad (mache) from the garden… wish I had more. And of course those sweet, juicy ruby beauties. LOVE pomegranates.
Happy continuing Fall…