GOATS TO THE RESCUE

Here at Cricket Meadow, I swear by a method I like to call “Caprine Therapy” to rehabilitate alienated fowl. More specifically, when one of our prize chickens has been snubbed, winnowed out or brutally beaten by the rest of the flock, I simply remove the victim from the chicken coop and relocate him to the goat shed.

This past week, out of the blue, Rusty, the Kingpin, Head Rooster, Big Shot, one of the oldest chickens on the farm (12 years) and heretofore the Ruler of the Roost, was suddenly yanked from his throne and pummeled into submission. No warning, no visible reason (illness or injury), he simply tumbled from the top and was found huddled, trembling and subdued behind the feed barrel. I could see his fate had been decided and, instead of him being bloodied and defrocked, I whisked him away to the palace next door.  There the 5 goats, Nick, Nibs, Tucker, Melvin and Marcy, worked their magic and, within a few hours, the downtrodden was happily wandering around the goat’s domain, scratching for bugs and pecking at spilled grain. He is thriving, cocky, happy and, once again, in control. He can see his fellow fowl just across the path, and arrogantly struts the fact that he has access to unlimited supplies of new dirt, foliage and freedom. He’s a Bantam, he could fly right over the fence and is no longed encased in chicken wire. And don’t think he doesn’t crow about it.

I’m taking a chance with his life, I’ll admit, letting him be fair game for weasels, mink and hawks. But, I’ve tried this rescue method before and it seems that the goats hold predators at bay. No telling how quickly those horns could impale a critter. No ill has befallen other Caprine Therapy patients, they are sheltered and safe. Only old age has claimed the others and the goats, no youngsters themselves, have seen life and death on the farm and know they are powerless when it comes to setting a date with the Creator. 

BROWN EGG SCRAMBLE

1 pound new potatoes, cubed

6 large eggs

1/3 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter

1/2 cup sliced green onions

8 slices bacon, cooked and crumbled

Heat 1 inch water to boiling in a 2 quart saucepan. Add potatoes. Cover and bring to a boil. Reduce heat to medium low and cook for 5 to 7 minutes. Drain. Beat eggs, milk, salt and pepper.  Melt butter in a 10 skillet. Cook potatoes 3 to 5 minutes. Stir in onions. And cook for 1 minute, stirring constantly. Pour egg mixture into skillet. When it begins to set, gently lift to allow uncooked egg to fill sides and bottom of pan. Cook 3 to 4 minutes. Sprinkle bacon over top and serve.

LITTLE RED HEN WHITE ROLLS

3 packets (6-3/4 teaspoons) dry yeast

4 cups lukewarm water

2 teaspoons sugar

2/3 cup sugar

2 tablespoons salt

13 cups flour

2/3 cup butter, melted

3 eggs, beaten

In a small bowl, dissolve yeast in warm water with 2 teaspoons sugar. In a very large mixing bowl, stir together sugar, salt and 2 cups of the flour. Add butter, beaten eggs and yeast that has proofed. Stir in remaining flour, 1 cup at a time. Knead 5 minutes. Cover and set in a warm place and let rise until doubled in size. Punch down and form into rolls. Place on greased baking sheets or in cake pans. Cover and let rise again. Bake at 350 degrees for 15 minutes.

GRAINY WHEAT BREAD

2 cups boiling water

2 cups bulgur wheat

1 cup brown sugar

1-1/2 tablespoons salt

1/2 cup oil

2 packets yeast

1/2 cup warm water

1 teaspoon sugar

2 cups lukewarm water

9 cups flour

In a medium bowl, stir together boiling water, bulgur, brown sugar, salt and oil. Let sit for 1/2 hour. Add yeast that has been proofed with 1/4 cup warm water and 1 teaspoon sugar. Stir add 2 cups lukewarm water. Stir in 4 cups flour. Add more flour, 1 cup at a time, stirring after each cup. The dough should be slightly sticky and not all the flour may be necessary. Cover and let rise until doubled in size. Shape into 4 loaves and place in greased loaf pans. Cover and let rise again. Bake at 350 degrees for 30 to 35 minutes.

RULE THE ROOST “STONED” FRUIT

2 pounds peaches or nectarines

1 pound plums

1 pint raspberries

1/4 cup peach schnapps

1/2 cup sugar

1/3 cup fresh mint, chopped

Wash and dry stone fruit. Pit and cut into chunks. Place in a large bowl. Add schnapps and sugar. Toss. Add berries. Mix gently. Cover and refrigerate for 30 minutes. Toss mint and remaining sugar together. Pour onto parchment paper or waxes paper to dry. When ready to serve, garnish fruit with sugared mint.