It’s been a fun weekend here at the Hermits’ Rest. I managed to go horseback riding twice, which is rare, and Apache and I had lots of fun.
Sara set up cones, so we got to ride in patterns. He did way better on Day 2, like he figured it out. I also prevented him from eating thistles unless it was my idea.
Today we went into the pasture where a lot of cattle were. Spice did a great job herding them, and Apache managed not to panic when a big mama came toward him. Baby steps.
Meanwhile, Fiona was “helping” Tyler work on his new vegetable garden. And hee-hawing. He has patiently built a fence and covered it, to keep the chickens out. That’s nice of him.
Even more exciting was the fact that the sheep’s owner had come to pick them up to shear them. She got the male in her SUV but the ewe would NOT be caught. She thinks she’s a cow, dang it. In the end, they let Sheep Man back out. That’s one for them!
As for the chickens, they were excited this weekend by food fun. I got them some dried mealworms, which they love. They’re sort of creepy, though, because they look sort of alive when you pour them. Plus, they got even more excited when I bought them veggie leftovers from the dinner I was cooking.
The it was my turn to get excited! The chocolate brown eggs have started! It’s amazing how tiny pullet eggs are. I want to save the shell!
Now to eat my chicken and dumplings. Dumplings are secretly flour tortillas cut up. Chicken is not from my hens!
I hadn’t intended to write up two dewberry posts, but other than a couple of fun bird sightings (dickcissels and Eastern kingbirds!), the dewberries were the nature highlight of the weekend for me.
This week there were way more of them than last week. I picked three quarts in just a five-yard stretch along our arroyo. Some of them were as big as fancy blackberries. They must have liked the rainy winter a lot.
From those berries, I made yet another cobbler, and also a really interesting sauce, from a recipe by Jess Pryles for blackberry sauce. There are many interesting ingredients in that there sauce (star anise, whole cloves). I served it with delicious venison backstrap roast, and both my sister and spouse declared it a gourmet triumph. I’m glad the neighor recommended this recipe, because just the salt/pepper/nutmeg rub on the beef made it worth checking out. Her new cookbook, Hard Core Carnivore is available now, so check it out (she’s also been on lots of book tours lately).
Dewberries are the unofficial plant mascot of Cameron, Texas. They are truly abundant here, judging from all the photos I’m seeing. Cameron even used to have a Dewberry Festival, which featured all sorts of delicious things made with these perky fruits. I miss it.
The dewberries are a group of species in the genus Rubus, section Rubus, closely related to the blackberries. They are small trailing (rather than upright or high-arching) brambles with aggregate fruits, reminiscent of the raspberry, but are usually purple to black instead of red. Unlike many other Rubus species, dewberries are dioecious, having separate male and female plants.
That male and female plant part explains why I keep seeing bushes with no fruit! Aha!
We are lucky to have lots of dewberries here at the Hermits’ Rest, though I’d never really done much with them before, other than snack on them. That’s because I never went out looking for them when they were completely ripe. This year, after all that foraging talk, I vowed to do better.