The other day I was admiring the progress of my garden. My seeds had turned into plants that were beginning to show a lot of promise. One variety of lettuce was actually large enough to start cutting leaves off. After examining its progress, I thought I would snap a few pictures for my blog but there wasn't enough time before I had to pick my kids up at school. I arrived home about an hour later to discover that my garden had vanished! There were a couple of trampled and pecked seedlings left but basically it looked like I hadn't planted anything at all. The chicks ate the whole thing! It was quite the gamut of emotions running through my mind: shock, anger, bewilderment, denial and finally sadness. I knew chickens and gardens didn't mix, but I mistakenly believed that I had more time before they discovered mine. The good news is that there is still time to plant again and they also ate all of the little weeds that were starting to sprout. My husband built a fence around it for me and I am ready for my second attempt. Thanks Jodie for sharing your broccoli rabe seeds with me.
This week I picked up an all-natural turkey breast at Sunflower Market and prepared it in the crock pot using my grandma's recipe. It was by far the best turkey I have had in my entire life. I am not sure if it was the quality of the meat or the preparation method but it was moist, juicy and full of turkey flavor. If you pick up your own, try this recipe out:
1 Turkey Bone-In Breast or half-breast
1 Stick of butter
1 Onion cut in wedges
About a cup of Baby Carrots
Salt, Pepper and Thyme to taste
Place onion and carrots at the bottom of the crockpot. Put pats of butter underneath the skin of the turkey and sprinkle salt, pepper and thyme under the skin also. Cook on low for 4-6 hours. Slice and enjoy! It is even tastier if you pour the juices on top of the meat and vegetables before you dig in.
I have finally finished Real Food by Nina Planck and have become obsessed with saturated fats. According to her research, animal fats such as butter and lard are not bad for us, it is the manufactured vegetable oils that we need to stay clear of. It's crazy and goes against what we have been taught our whole lives but if you read the book it makes sense. It is how humans have been eating since creation. Currently I am on a mission to track down leaf lard which is supposed to be the finest for frying and baking. She even cites research that saturated fat speeds up metabolism! If my family starts looking pudgy and sick, you will know that this information was incorrect. Until then, pass me some more whole milk please...