We welcomed two new Maremma pups to our farm menagerie yesterday: Apollo and Solar.
They’ve moved in with our baby Kalahari goats to get used to being around them, and soon they will be two of the herd, providing protection from foxes and thieves. They waddle around like walking cotton balls and are so sweet.
Spring has arrived at last. It’s a cold Spring, blustery and nippy, but it IS Spring.
I’ve been working hard at getting my gardens ready. Living on a goat farm with chooks and ducks and horses as well, we have to keep all our gardens fenced and gated. If I didn’t, I wouldn’t get one bit of produce.
We’re anticipating a hot, dry summer, so mulch is vital. I started with one layer of hay and will add more this weekend to provide a thick layer of heat protection and moisture retention.
It’s so excited to get all my little plots planted. So far I’ve got horseradish, rhubarb, conical broccoli, purple cauliflower, artichokes, fennel, strawberries, snake beans, violet bush beans, three kinds of peas, fingerling potatoes, Swedes, heirloom radishes, carrots and silverbeet in a rainbow of colors. I love seeing the seedlings pushing up through the dirt and hay.
My herb garden is also started, filled with borage, mint, thyme, basil, oregano, watercress, curly parsley, flat leaf parsley…
…cilantro, curry, comfrey, dill, sage and tarragon. I hope to get lavender soon, and a few more healing herbs, and then I’ll be set.
Now that the weather is warming up a bit, I’m craving vegetables and vegetarian food.
One of my favorite quick dishes is Garlicky Silverbeet topped with Parmesan.
Sauteed in olive oil and seasoned simply with garlic, salt and pepper, it is a comforting, nourishing dish packed with vitamins and minerals. I also like to add diced tomatoes and top with crispy fried onions. Delish.
I’ve been eating it on my new funky fish plate that I found at a junk shop a couple of weeks ago. It makes me smile every time.
What projects are you working on this week?
Garlicky Silverbeet with Parmesan
1 bunch silverbeet, washed, cored, and chopped (no need to pat dry, water aids in cooking)
3-4 cloves garlic, minced
2 Tbsp olive oil
salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
- Heat oil in saucepan over medium high heat. Add garlic and saute for 1 minute.
- Add silverbeet and stir to combine. Cook for 5-10 minutes, stirring occasionally, until leaves are wilted and begin to brown slightly.
- Add salt and pepper to taste.
- Mound on platter and top with Parmesan cheese. Serve warm or cold.