What a show! Glad I got to see them. Must’ve rocked my balls off because they’re missing.
Hanging with Dave, Nick and Brian before the show.
This occasion calls for some whiskey.
Happy National Dog Day!
This is our precious little Lola the chihuahua.
The garden this year was better than ever. Practice and patience are key to veggie gardening. I thought my garden would look like this the first year I tried my hand at it. Little did I know it would take five years to get to this point!
Lemon cukes tower over marigolds (cukes are from seed starts, and the marigolds are a volunteer from seeds I planted three years ago).
Gotta love basil (direct sowing).
First attempt at Brussels sprouts (from seed starts).
First attempt at cabbage (from seed starts).
If you have a garden, I highly recommend growing fava beans. They are easy to grow and are a cool-season crop, so they can be planted earlier than other commonly grown garden beans. They can also be grown as a garden cover crop. Raw or roasted, they are exquisite, and they quickly earned a permanent place in our garden.
Shell the beans.
Remove the waxy outer coating on the individual beans with a paring knife. If the beans are young and small enough, you can skip this step. I have also read that even if the beans are larger like the ones pictured, you don’t have to remove the waxy coating. If you leave the waxy coating on, it turns gray, and that might not be as visually appealing; however, the cultures that regularly eat fava beans do not remove the coating. After shelling the beans and removing the coating (or not), blanch the beans for a few minutes. I did remove the waxy coating on these. I haven’t tried preparing them with the coating left on, but I’ll be experimenting with that next year.
Below are the roasted favas. I tossed them with olive oil, salt, and pepper, and roasted them in a 325 F oven for about 5 minutes. They were divine. Nutty, fresh, and sweet.
Goodies from the garden: beets, carrots, and fava beans.
Ever had yak for dinner? I did, and it was tender, buttery, and rich, although lean. And it wasn’t gamey at all. You may think it was shipped overnight from Tibet, but you’d be wrong—it was raised right here in Colorado. The state has about 20 ranches that raise yaks for meat, and the trend is growing for many good reasons.
My steak came from a yak raised in a scenic spot in Rist Canyon, where a herd of 27 yaks roam free range at the Morrow family’s Happy Yak Ranch. The men of the Morrow clan include David and his sons Colby, Bryan, Dylan, and Riley. Colby says the idea for raising yaks came during a visit to the Denver Stock Show. They wanted to add a few cows to the ranch, but their curiosity was sparked when they saw the yaks. After some research, the Morrows learned what other ranchers in the state are learning: yaks offer many advantages over traditional cattle.
Read the rest of the story at Selene River Press.
Want to avoid factory-farm meat? Want humane, healthy meat, grass-fed and pasture-raised? Get it at Happy Yak Ranch in Bellevue, CO. The supplies are limited (because they’re not a factory farm!) Get yak steaks/ground yak or whole chickens. Order for pickup in Bellevue, CO (or pay for delivery). A great way to support local organic and humane farming practices.