Wednesday, September 4, 2013

September 4, 2014

What's in the Box
NZ Torpedo Onions,  Garlic of Italy,  Peppers - mostly mild, Eggplant, Tomatoes,  grapes,  there were a few cukes,  Spaghetti Squash,  eggs and melons!

This week's special gift is:  Elderberry Jam
And if you have a "box" you also received pickled green beans and fresh green beans and the last of the summer squash.

Now those were some heavy boxes.  Although the zinnias were beautiful this week, the boxes were too full to squeeze any in.

The continuing saga of the Mountain Lion in the Chicken Coop

Some of you have asked, so here's the scoop, I finally found a game warden to inform that I have a lion hunting chickens without a license on my farm.

He told me that he would come out and give me a license to hunt the lion.  Apparently if I lived in Monterey County, they would come out and trap the lion, but in Santa Clara County they just give
Hanna Barbera's Snagglepuss
you a license to shoot it.  Now,  thirty chickens are a lot to lose but not worth shooting a Mountain Lion over.

I mean in my head, it's Snagglepuss, straight from the Yogi Bear show.  A big pink Lion with a collar and cuffs, "Heavens to Murgatroyd!" you can't expect me to shot a lion.  I mean, it's a lion! and they don't look so measly to me.  And remember, Major Minor never did shoot that lion.

So, I think I may just exit Stage Right and forget the whole thing.   In the meantime, the few remaining chickens that are left have been moved to the blue house for safety.

Of course, Leo, the resident Lion reminds me that even the blue house would not stand up to a determined Mountain Lion.  So it's my plan to stay in bed between midnight and six.  I wouldn't want to give the lion indigestion even.

Emeril's Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
chicas coming to your home soon

Melon Salsa
  • 2 cups diced melon 
  • 1 diced cuke
  • 1 finely chopped red torpedo onion
  • 1 chopped yellow chili
  • 1/2 cup roughly chopped cilantro
  • juice of one lime
  • 1 tablespoon vegetable oil 
  • 1 teaspoon sea salt  
This was a Sunset recipe and we ate it all.  burp.
Coming next...corn! 
Have a great week.

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