Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing has happened.
- Sir Winston Churchill
We seem to collect a lot of animals around here. We had wanted a small brood of geese this year and had ordered five Buff American geese. This is a very rare breed and only available from a handful of breeders across the country. Unfortunately, the state of Virginia’s Department of Agriculture became involved and the breeder just could not meet the new requirements for transporting these birds. Very disappointing! So, left to our own devices we bred our Muscovy ducks and now have six new bouncing baby ducklings. A nice addition to our grazing waterfowl/landfowl. The drakes (males) become so large that they can no longer fly, however females are very beautiful and graceful flyers. (Maybe to get away from the over-amorous drake!) We still aren’t sure how many males and females in this brood but we will keep you posted.
Shallots
The Latin name for shallot is Allium ascalonicum L. This name refers to the origin of the shallot in Ashkalon, Palestine. The crusaders are thought to have introduced the shallot to Europe. The shallot subsequently evolved to its present name and shape.
The early season greens are very mild and sweet compared to garlic and scallions. They can be used as an onion substitute, but don’t cover up their mild flavor. They are great in omelettes or in potato dishes.
The small Swiss chard from Nice is highly regarded and is used in many recipes. Its green leaves resemble a large spinach. In Nice the greens are used in first courses, gratins, omelettes, and even in dessert tarts with apples and pinenuts. They are also used in southern France in pies or as a filling for ravioli.
For an Italian touch, cut the greens in strips, sauté in olive oil with strips of ham and sun-dried tomatoes – use as a bed upon which to serve grilled fish.
Sauteed Swiss Chard
1 1/2 tbsp. butter
1 1/2 tbsp. olive oil
2 cloves garlic, finely chopped
Pinch dried crushed red pepper
2 lg bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
Melt butter with oil in heavy large pot over medium-low heat.
Add garlic and crushed red pepper. Saute until fragrant, about 1 minute.
Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.
Some folks may have had mixed results with the radicchio
Preparation Tip: To control radicchio’s flavor soak leaves for 10 minutes in cold water before using.
Herb Or Spice Infused Oil
It’s easy to make herb and/or spice infused olive oils at home. They make wonderful gifts for all occasions.
Wash and dry your choice of herb branches and lightly bruise them to release flavor. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about two weeks. Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind. Less strongly-flavored oils like sunflower oil and safflower oil work best to give a more prominent herb flavor. However, extra-virgin olive oil is also a good choice. If you begin with a mono-unsaturated oil such as olive oil or peanut oil, the infused oils should be refrigerated. These are highly perishable and can turn rancid quickly. You can also add garlic, but remove the garlic cloves after a couple of days so as to not overpower the flavor of the herbs.
If you choose to leave the garlic cloves in the oil, be sure to refrigerate the oil to avoid the threat of botulism. Use your favorite combinations. Use the oils within two months. Use infused oils in salad dressings and marinades to enjoy full flavor.