It’s so fun walking around the farm in Spring. Every day there is a new blossom, a freshly unfurled leaf, a spear of greenery pushing up through the dirt.
The baby goats are getting bigger and braver. Today they followed the herd into the fields with only a smidgen of hesitation. Soon they were leaping through the grass, stopping for nibbles before taking off after their mothers.
I love the vivid blooms that bring such a refreshing burst of color to the still golden landscape.
It’s fun seeing the Kalahari kids mature. Their hilarious pug noses have filled out so they look like real goats instead of a wonky goat/dog mix. Their legs are sturdy and strong and carry them through thick underbrush and along dry stream beds. I love seeing them gain confidence and learn how to feed on their own and interact with the adults.
With the hotter weather we’ve been indulging in homemade ice cream and cooling drinks like chilled rhubarb juice.
For most juices I run them through the juicer and drink them fresh, but with rhubarb it’s nice to give them a simmer in hot water before stirring in real maple syrup to sweeten the rather tart juice.
It is most refreshing and a great alternative to the usual lemonade.
What is your favorite cold drink?
2 bunches rhubarb, washed and chopped
real maple syrup to taste
- Place rhubarb in large soup pot.
- Cover with water by 1-2 inches.
- Bring to boil and simmer 20-30 minutes until rhubarb is soft.
- Strain mixture and add maple syrup to level of sweetness you desire.
- chill and serve very cold.