I seem to have gotten erratic at this newsletter writing. The weather is just so nice and I am either at my trailer reading a trashy novel (I now have a new standard for a “real” man) or in my garden fighting the weeds.
I promised to tell you about my flower identification hike. It was, or rather I was, marginally better at it.
I have tried for several years to learn the Manitoba wild flowers. I have a book and when I find something, I either take a picture or take a sample home and examine the pictures in the book until I find a close approximation. The problem is my book is very simple (one of those you pickup in a souvenir store) and it only shows the flowers and not the leaves.
On the hike the “experts” were armed with several thick books with atomically correct biological drawings. And they seemed to have competing books and wanted to know not just if it was a daisy, but the actual variety (3 or 4 leaf or jagged or smooth edges). So there were lots of stops, pointing of fingers and heated discussion. It’s white, it has petals, it’s a daisy! (My frustration is showing as I think about it!)
Needless to say, I was not at my best; I actually left early. My goal is to walk along the trails, and be able to reasonablely identify a flower (notice I did not say accurately, no one else knows what it is, so how can they question me). So I am back to my book, and slowly learning the names. The problem is winter gets in the way and I slide backwards and have to relearn some of the names.
Trefoil and Cinqfoil are confusing, so I will just say the name with conviction and know I have a good chance of being correct. (They are small yellow flowers with three or five petals.)
The summer recipe is Farro and Kale Salad with Goat Cheese. The last time we distributed a recipe that I was less than fond of (Middle Easter Lentils) I wrote a newsletter about how my staff liked it and I didn’t, the customers kept arriving at the store and asking for “the recipe Linda doesn’t like”. I don’t know if this is a good moniker for a recipe.Back to the recipe, this is another one I don’t like, well actually I didn’t try it and refuse to – I don’t like Kale and have drawn a line, dug in my heel and had a temper tantrum. My staff say this is wonderful, all their friends say it is wonderful, that is the review you get.
This is a grain – Farro – and kale salad with a vinaigrette dressing and topped with goats cheese. I am fine with everything until you say kale; I wonder if you can use spinach?
Farro is an old-world grain – the world forgot about it when it focused on wheat. It is in the wheat family, so it is not gluten free. I think you could substitute another grain such as quinoa, millet or bulgur.
This recipe is also online with a picture one of the staff took – the one that has been raving about it!
I still refuse to try it!
See you at Scoop N’ Weigh, the Candy Store for Grownups!
P.S. We need more humour. So you like the scarf one last time, eh!