|Sunflowers on Steroids.|
Today was a long one! This morning, I had an early start with the harvesting. But still, somehow, I am just sitting down to post. Have you ever had a day when you are distracted by anything and everything except for what you are doing? I do have some good news though. Doug caught the small bear of a squirrel that has been devouring more than his share of snap peas. No more snap peas for him. He’s going across the street to Oak Oasis where he can eat acorns like all the other squirrels. You had it good buddy. You had it real good. But you got greedy.
By the way. If you don’t know who Doug is, he is the ranch manager here. This place would be much different if he was not around. I certainly would not be able to do what I do if he was not doing everything he does to keep this place running.
Ever wonder why our carrots are so much sweeter than the store? We add a little molasses to the compost tea that we water the veggies with.
2 medium-large carrots
Spicy peanut dressing
1/4c peanut butter (or almond butter if you prefer)
1.5 tbsp tamari (or nama shoyu to be truly raw – I’m just scared of the high sodium content. If you use braggs, use a bit less – to taste)
1 tbsp sesame oil
1 tbsp lime juice
cayenne pepper or chili pepper, finely minced and seeded to taste
1/4c water (start with 1/8c and add more as needed)
Add a bit more water as needed to get the right consistency
But into a bowl and toss with the dressing until well coated. Top with hemp seeds or sesame seeds.
Note: because of the water in the cucumber, if this salad is saved for the next day or two, it can get watery. So, store the salad separate from the dressing and when you want to eat it, take some and put in a bowl and dress.
Here is an Awesome Soup Recipe with Fennel, Leeks, Chard and Baby Carrots!
- 1 fennel bulb chopped
- 1bunch baby leeks
- 2 tablespoons olive oil
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon fennel seeds
- 3/4 pound chard (about 1 bunch), coarse stems discarded and the leaves washed well and drained
- 1 bunch baby carrots, chopped