It’s a chilly Spring morning and I’m keeping warm with hot cups of dandelion mocha made with roasted dandelion root, real maple syrup, and raw cocoa. Delicious!
I love these cool mornings before the heat of the day sinks down and simmers a heady scent of alyssum, rosemary, and earth. The fields are filling with daisies and tiny purple and yellow flowers and it looks so beautiful when I’m out there with the goats.
Spring feels good.
It’s been a lovely weekend. Bear and I worked on all sorts of projects together: gardening, fence-building and mending, and putting together our new farm blog. Click here if you’d like to take a look. We’re so excited to start selling goats, ducks, and geese and share a deeper glimpse into life on our Aussie farm.
When we weren’t working or taking cuppa breaks on the sunny veranda, we were chuckling at the antics of the baby goats who have progressed from teetering to spirited gamboling over rocks and logs and each other.
Once moment they’ll be standing still like little goat dolls and then with a shiver they’ll be galloping and leaping like crazy marionettes while their mothers placidly munch away on grass and fallen leaves.
The best part is when you pick one up for a cuddle and within moments she falls fast asleep in your arms.
With the warmer weather we’re eating on the sun-drenched veranda again, basking in luscious warmth and scented breezes as we eat and chat.
For breakfast yesterday we had savory potatoes pancakes topped with a zesty sweet corn tomato salad. I don’t usually eat corn since it is genetically modified and difficult to digest, but once in a while I simply crave milky sweet corn and happily give in to that craving. Sweet corn is especially nice in a fresh salad like this with ripe Roma tomatoes and crunchy snow peas.
What did you do this weekend?
PS – The winner of the Wood-Burning Giveaway was Val from More Than Burnt Toast. Your parcel will be shipped this week, Val! 🙂
Potato Pancakes with Sweet Corn Tomato Salad
6 potato pancakes (click here for recipe)
2 cobs sweet corn, corn removed with knife
2 Roma tomatoes, cored and diced
handful of snow peas, sliced
1 lemon, juiced, pips removed
2 Tbsp olive oil
small bunch fresh dill, chopped
1 clove garlic, minced
sea salt and pepper
- Keep pancakes warm while you prepare salad.
- In medium bowl add corn, tomatoes and snow peas.
- In small bowl whisk together lemon juice, olive oil, dill, garlic, salt and pepper until emulsified.
- Pour dressing over vegetables and stir gently until evenly coated.
- Arrange three pancakes on each plate and top with generous scoop of salad.
- Serve immediately.