We are officially ‘at the farm’. It is amazing how transformative it is to move from the centre of the city to the centre of our farm!
Ralph has a list three miles long of chores and small jobs that he would like to accomplish this summer. I, on the other hand, am quite schizophrenic when it comes to the farm. One minute I am pulling weeds and then without noticing I am on the tractor removing sod. Ralph and I have distinctly different styles to approaching work and so, happily, leave each other to it!
I have a potting shed that used to serve as a hen-house which we renovated last fall. There is another out building on the other side of the house which Ralph wants to turn into a bunk house for our future grandchildren…yikes! Girls, notice that I said, “future”!
Anyway, as I was working in my flower garden I could see Ralph knocking on the door of the, soon to be bunk house, and calling to – I wasn’t sure who… As I approached him to see if he was loosing it he signaled for me to be quiet. The next thing I knew a robin flew out through the doorway. We quickly went inside to take out the tools that Ralph needed and have a peek at the tiny blue eggs that ‘mama robin’ had been guarding. There they were in a beautifully constructed delicate straw nest.
Blue Eggs Protected
It’s quite enchanting to see your six-foot four – 230 lb husband turn in to a little boy right in front of your eyes. That robin could not have chosen a safer place to build her nest for her arriving family The renovation will wait until the chicks are ready to leave the home…
I have been playing around with recipes for cabbage slaw by using different combinations of mayonnaise, citrus and herbs. Last night’s invention was simple and yummy! Because I love being in the garden more than I love being in the kitchen I happily will use good commercial products to speed up my meal prep time.
CABBAGE SLAW WITH LEMON AND MINT
serves 6
1 small green winter cabbage. core removed and shredded finely
2 large carrots, trimmed, peeled and grated
1/2 white spanish onion, peeled and sliced thinly
Toss vegetables together in a mixing bowl and set aside
In a medium mixing bowl, mix together
1 cup of commercial mayonnaise I used ‘Miracle Whip’
zest and juice of 1 lemon
a handful of fresh mint, leaves picked and chopped
Add dressing to vegetables and toss well.
If you like a little heat add 1/4 teaspoon of cayenne pepper.
Serve immediately or cover and chill until ready to serve.
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