As we slog our way through a soggy spring season on the Ridge, everyone anxiously anticipates the warm sunshine of summer. Even as Blue Antler Studio is blanketed under a short lived, late season snow there are signs of warmer days to come. Cheery yellow daffodils wake from hibernation, push through the soil and burst into glorious bloom, while trees struggle to hold closed young buds seemingly as anxious to get on with summer as we are.
One rainy afternoon during Lisa’s visit we scraped from a mason jar the last bit of Danny’s honeycomb; the same Danny who provides us with beautiful rich eggs in subtle shades of blue, brown and cream and helps with the syrup making. Dripping the honey over Brie, Gouda and Gruyere we wiled away the hours around the large heart pine table discussing all manner of goings on along the Ridge; planting ideas for flower beds; the railing project for the new deck and the calving watch underway on the neighboring farm.
For three days and nights the concerned young farmer trudged over the hill into the holl’r to keep watch on the stubborn heifer which insisted on calving under a large cedar near our shared property line. After one of the late night labor checks my weary neighbor decided to climb the hill on the Blue Antler Side of the line to take an easier route home when he stumbled upon a group of deer bedded down in the woods just beyond our yard. Surprised, the frieghtened creatures made a nosiy scramble to their feet while loudly snorting out warnings. Equally startled the strapping young farmer jumped and, would later confess, maybe even screamed. As the deer made a paniced dash across the yard he suddenly became aware that his position could look suspiciously like he was lurking in the shadows. Sure that the ruckus would draw attention and perhaps some buckshot, he made his own hasty retreat. With his heart still racing and nerves jittery he stumbled back through the dark woods toward home.
The next morning, after a delicious breakfast of scrambled eggs, biscuits and maple syrup I got the happy news that the heifer had finally given birth to a healthy calf; as well as a humorous thank you from the farmer for not filling his tired, startled backside with buckshot.
********A classic Ridge recipe********
Jeff’s Scrambled Eggs: You’ll need a good iron skillet, 3 or 4 farm fresh eggs for each person you’re feeding (if you’re lucky you may have a Danny near you) and “way too much” butter (about 1 tlb – per egg) and a “little” milk (1/8 c – per 3 or 4 eggs) – note – 3 or 4 eggs would likly feed 2 or 3 regular people , Jeff’s just a harty eater 🙂
Begin by slowly melting the butter in your iron skillet over low heat, don’t let it brown. Remove the skillet from heat and break the eggs right into the skillet along with the melted butter,” if you get in a little egg shell just scoop it out”. Add the milk, sprinkle with a little salt (to taste). Then using your spatula gently mix it all together. It’s OK, even good, if the whites don’t get completely incorporated. Return the skillet to the heat and watch the eggs constantly, “sort-a roll” them over, (folding) gently from time to time until they’re done. Jeff cautions not to work with them to much or they wont be light and fluffy. Yummy!