Heron Rookery
On the rare evenings when Hank and I are both in the house before dark, we usually sit on the porch and watch the sunset. It is my favorite time of the day when there is a slight drop in the temperature, and a gentle breeze to soothe the wounds from the heat that day. We especially enjoy the times we get to see the blue herons flying back to their nest at dusk.
There is a rookery on our farm that has expanded quite nicely since we first purchased the land many years ago. When we first looked at this land, we agreed that it was in a great location, close to grocery stores, hospital, necessities. It was bordered by the Harpeth River, which would be such a blessing for irrigating, but all I could see was the interstate. Hank, on the other hand, could see the soil. Rich, dark bottom- land fields surrounded by water and natural resources. One field was especially pleasing to me when I saw a line of white birch trees filled with huge blue heron nests.
Our children were not on the farm then. Hank Jr. was in Boston working at an environmental firm, Amy was in college working on her master’s degree, and Eric was in Olympia working for Nature Conservancy. Amy came home for the weekend, and we brought her out to look at the land we were considering. She was like her dad and saw the land for what it truly was, but when she saw the blue heron rookery, she turned to me and said, “if you don’t buy this land but for any reason other than to save that, (pointing to the nests), then that is enough reason to buy the land.” It was quite prophetic of her since that was over 20 years ago and today most of the land around us has been turned from farms to subdivisions.
Each child came home and approved the purchase. Now 2 of the 3 are living here on the farm with us. 5 of the 7 grandchildren can either walk or ride their bikes ( a couple of them are now driving) to our house on a whim.
A lot has happened in the 20 years, but some things remain constant; our love of the land and the children who share it with us, and of course the flight of the herons returning home each evening.
Cindy
Your CSA Box This week includes:
Yellow Squash, Zucchini, Corn, Green Kale, Green Beans, New Potatoes (cook with skin on and enjoy), Candy onion, cucumbers, Garlic
RECIPIES
Summer Squash Pie
Ingredients:
3-3 ½ cups grated summer squash…yellow, zucchini, or both…do not peel.
(I used half yellow/half zucchini)
1 medium onion, chopped.
1 carrot, grated or sliced with peeler
2 teaspoons chopped fresh basil leaves
1 cup grated cheese, divided…your favorite (I used Monterey Jack)
¼ cup grated Parmesan cheese
1 cup plain flour
3 large eggs, beaten
¼ cup canola oil
1 teaspoon salt
Pepper to taste
Directions:
Combine squash, onion, basil in a large bowl.
Mix half the cheese and Parmesan cheese with flour, salt, and pepper; add to vegetable mix.
Mix eggs and oil; add to other mixture.
Blend well and spoon into greased 10” pie pan/dish
Top with the remaining cheese.
Bake in a preheated 350 degree oven about 50 minutes or until firm.
Let set about 10 minutes before serving.
Notes: This firmed and browned quite well. It is basically a crustless quiche, but very filling. And it was just as good as a leftover!
Cherry Lane Darken
Sesame Kale Salad
· 1 pound Kale Leaves, ripped into pieces
· 3 Tablespoons Toasted Sesame Seeds
· ¼ cups Rice Wine Vinegar
· 2 Tablespoons Soy Sauce
· 2 Tablespoons Toasted Sesame Oil
In a small bowl, whisk together the sesame oil, soy sauce and vinegar until completely emulsified. Set aside at room temperature.
Place kale in a mixing bowl. Drizzle in dressing and mix the greens and dressing thoroughly. Sprinkle with toasted sesame seeds and mix once more until evenly distributed. Cover bowl with its lid or well-fitting plastic wrap. Chill for 4 hours to overnight.