Sunday, August 3, 2014
Chickens, and Kittens, and Goats...Oh, My!
A week or so ago, I visited lovely Merry Mount to see the summer transformation of the little farm. . . and to meet the new residents! Rett and I had a lovely weekend visit (Pat was in Tennessee), and saw a breathtaking sunset (above) over the rustling fields of tall, tall corn.
Walt and Wilmer are adorable, little Nigerian Dwarf goats.
They are pretty happy at Merry Mount and will be allowed to go out into their "pasture" soon (they had to adjust to their new surroundings first). Next up, Rett will add two doe goats to the herd!
Here is a summer appetizer recipe, in case you have the delightful chance for a cocktail party in a goat barn or simply on your patio:
Roasted Beet Hummus
1 small red beet
1/4 cup coarsely chopped walnuts
4 garlic cloves, halved
1 teaspoon grated lemon rine
1/4 cup water
2 T lemon juice
2 T walnut oil (I think you could substitute olive oil)
3/4 teasoon pepper
1/2 teaspoon salt
1 15-oz can chickpeas, rinsed and drained
Preheat oven to 450. Leave root and 1-inch stem on beet; scrub with a brush. Wrap beet in foil. Place on rimmed baking sheet and bake for 35 min. Add walnuts and garlic to pan, bake 7 min longer or until nuts are toasted. Cool 10 min. Trim off beet root; rub off skin. Cut beet into quarters.
Place garlic and beet in food processor and process until finely chopped. Add walnuts, lemon rind, and remaining ingredients. Process until smooth. Enjoy with raw vegetable sticks or crackers.
RIP my sweet, sweet Rio: You loved Merry Mount too!