*Complementary duck eggs
So I've had this Johnny Cash song stuck in my head for the last week or so, "get rhythm, when you get the blues." It's a great song. It also seems to fit in (kind of) with this crazy time of year called June, where everything seems to be in rhythm. The days are long, the sun rises quickly and takes its sweet time to set. And we follow the sun, as best we can, with so much to get done everyday. We'll sleep in the winter, meanwhile there's potatoes and celery to plant, carrots and radishes to seed, a hundred beds to cultivate, tomatoes to prune, the list becomes tirelessly endless in June. No matter how 'on it' we may think we are, everything intensifies this time year. Luckily help came all the way from Ohio~ our amazing apprentice Mollie recently arrived and we are so relieved and grateful to have her.
As we approach the solstice and the longest day of the year, our energy seems to be so focused outward, outside of our selves. Activity overwhelms us come summer, life is on the move again (most people go on vacation). Likewise the earth has projected her energy and life force from in to out; seeds are germinating, plants are flowering and producing fruit. We see the rhythm of the earth in ourselves, and come winter the energy will move inward, the plants die back to the earth and we're in bed by 8 again.
The more we all tune in and get in the rhythm the more connected we become, to the earth, ourselves, and to each other.
Stir together orange juice, orange zest, Dijon mustard, and salt. Saute sugar snap peas or snow peas in oil for a minute, add some water, cover, and cook until just tender. Drain and add the orange and mustard. Season with salt and pepper.
(from Moosewood Restaurant Favorites)
butter for greasing, 1/2 cup sesame seeds, 1 cup sunflower seeds, 2 cups grated beets, 2 cups grated carrots, 1/2 cup minced onion, 2 eggs beaten lightly, 1 cup cooked brown rice, 1 cup grated cheddar cheese, 1/2 cup vegetable oil, 3 tbsp flour, 2 tbsp soy sauce or tamari, 1 clove garlic minced, 1/4 tsp cayenne
Preheat oven to 350 and lightly coat a baking sheet with butter.
Place small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes. Transfer to dish immediately to cool.
Return skillet to the heat and add sunflower seeds; stir on dry skillet just until lightly browned and fragrant, 3 to 5 minutes, and transfer to dish with sesame seeds.
Combine beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, soy sauce, and garlic. Add cayenne and mix until thoroughly combined.
Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.
Bake patties until brown around the edges, about 20 minutes. You should not need to turn them over unless very large and thick. Serve alone or on buns.
(from Farmer John's Cookbook)