Always On Call
This evening as we were putting our son to bed I listened as my husband read several bedtime stories to Ryder. His favorite books are anything by Dr. Seuss, especially Green Eggs and Ham; a book I can recite from memory at any given moment. As I watched Hank Jr. and Ryder I am amazed at how much Ryder has grown. Ryder listened intently to each word and turned the pages, often looking up at Hank with a knowing grin. It made me wonder when Ryder grows up and moves away, if he would ever come back to work on the farm, as we have. Even if he chooses not to I know that the values he will gain from this farm will be instilled for a lifetime and he will carry it wherever he goes.
While Cindy and Hank Sr. enjoy their last day of a much needed vacation, Hank Jr. Charlie and Rebecca worked all day on irrigation. Most of the day was spent laying the drip lines in the squash fields which had sprouted with our last rain 5 weeks ago but are wilting badly and not growing. By 5 pm the water was flowing and the fields, if they could, thanked them. After a relaxing dinner and putting Ryder to bed, Hank checked the irrigation. To our dismay the pipe had lost its prime and stopped pumping. At 9:00 pm my husband put back on his work clothes and went to work on the irrigation again, this time with a flashlight in tow.
That's farm life, always on-call.
This week you will enjoy::
Spaghetti Squash
Okra
Cucumbers
Sweet Peppers
Slicing Tomatoes
Roma, Juliet, Sweet Heirloom Tomatoes
White Acorn Squash
Red Pontiac Potatoes
Zucchini Squash
Joe's Long hot Peppers
Cantaloupe
Recipes Below
Drive safely and we'll see you all tomorrow!
Liz
CANTALOUPE SORBET
Ingredients
1 small ripe cantaloupe or muskmelon
1/4 cup orange juice
3/4 cup superfine sugar
1/2 teaspoon salt
Directions:
Remove the rind and seeds from the melon. Cut the flesh into 1/2-inch cubes. Place the cut-up melon in a blender with the orange juice, sugar and salt. Blend until the melon is pureed and the sugar has dissolved, about 30 seconds. Cover and refrigerate until cold.
Stir the chilled mixture, then freeze in one or two batches in your ice cream machine. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours. For Cantaloupe Basil Sorbet, add 4 large fresh basil leaves to the blender along with the fruit.
TROPICAL CANTALOUPE FROST
2 c. cubed cantaloupe
2 c. cold milk
1/4 tsp. ground ginger
1 pt. orange shorbet
Orange peel curls (optional)
Directions:
Place melon cubes in freeze-proof bowl and put in the freezer. Freeze until firm. In blender container or food processor bowl combine frozen melon cubes, milk and ginger; blend until slushy. Add sherbet a spoonful at a time, blending until thoroughly mixed. Pour into chilled glasses. Garnish with orange peel curls, if desired.
