I always know when Spring has arrived on our Kalahari Goat Stud when the Jacaranda tree blooms.
It is a glorious sight with the entire massive tree covered in elegant spires of delicate blossoms in the palest lavender.
Our Kalahari goats love them too! When I let them out of their pen to feed, they make a beeline for the base of the tree, gobbling up as many tender, fallen blooms as they can find.
It makes me smile to think of our goats feasting on flowers.
This particular tree is particularly climbable, and I love clambering up into its sturdy branches, losing myself in glittering sunlight and thousands of blossoms.
I also know it’s Spring when the Kalahari kids arrive.
One of our oldest goats gave birth to twin girls yesterday and they’re all doing wonderfully. These two are particularly lovely, wobbling up for cuddles and pats before galloping awkwardly back to their mama for a feed.
Since we’re spending so much time outdoors on these gorgeous Spring days, I’m sticking to simple fare in the kitchen that can be made ahead and easily reheated.
Yesterday it was homemade beef sausage on potato mash. I love sausage but so much of it is full of nasty nitrates, too much salt, and way too many additives. So I make my own with good lean ground beef, lots of garlic, grated onion, sea salt, parsley, and smoky sweet Hungarian paprika.
It is wonderful tossed into soup, stew, or chili, delicious folded into a potato gratin or frittata. For a quick lunch, gently press the sausage meat into loose patties and fry in a hot pan about 2-3 minutes per side until the outsides are crispy and savory. Dust with sea salt and serve.
What is the first sign of Spring (or Autumn!) in your area?
Homemade Beef Sausage
Ingredients:
1 kg (2 pounds) ground beef
1 onion, grated
6 cloves garlic, minced
1 tsp sea salt
1/4 Italian parsley, chopped
1-2 tsp sweet Hungarian paprika
Directions:
- Mix all ingredients thoroughly.
- At this point you can force the meat into sausage casings or simply chill, covered, until ready to use.
- You can also freeze it for later use.
Another fantastic recipe Krista. The jacaranda tree would have to be one of my absolute favourites – just beautiful. Thanks for sharing your pictures.
Thank you so much, Cathy. 🙂 There’s something about homemade sausage that makes me smile and feel hearty. 🙂 I’d never seen jacarandas until I came to Oz. They are GORGEOUS! 🙂
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