Double J Stable

From the Goat Emergency Team group…

Depending on how may we eat….we may have a few fresh organically grown blueberries at the Owsley County Farmers Market on Saturday…..

Cheesy Garlic Zucchini Steaks
Ingredients:
2 medium zucchini
Kosher salt
4 cloves garlic, finely chopped or grated
1/4 tsp. crushed red pepper flakes, plus more for serving
4 Tbsp. extra-virgin olive oil, divided
2 oz. mozzarella, shredded (about 1/2 c.)
1 oz. Parmesan, finely shredded (about 1/2 c.)
2 Tbsp. fresh basil, torn
Directions:
Using a sharp knife, slice each zucchini in half lengthwise, yielding 4 “steaks.” Score the flesh side of each steak 1/4" deep diagonally at 1/2" intervals. Rotate steaks 90° and score diagonally again to create a crosshatch pattern. Season steaks on scored sides with 1 teaspoon salt. Let sit to allow zucchini to release moisture, for about 15 minutes.
Place a rack in the center of the oven; preheat to 425°F. In a large skillet over medium heat, cook garlic, red pepper flakes, and 2 tablespoons olive oil, stirring, until garlic is fragrant, 1 to 2 minutes. Scrape garlic oil into a small bowl.
In the same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat zucchini dry. Arrange 2 halves flesh side down in skillet and cook until golden brown on the bottom, 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with remaining zucchini and 1 tablespoon olive oil.
Brush steaks with garlic oil. Bake zucchini until tender in the center, 8 to 10 minutes. Top with mozzarella and Parmesan.
Heat broiler on high. Broil, watching closely, until cheese is melted and browned, 2 to 3 minutes.
Transfer zucchini to a platter. Top with basil and more red pepper flakes.

Fresh picked, organically grown Rhubarb heading your way today Owsley County Farmers Market

Want a fun, family-friendly, outdoor activity to do this Summer - try TRACK HUNTING! 🐾

What wildlife will you find? -- Use this handy pocket guide to animal tracks found around the state!

Track hunting is really very easy: just find a spot of level ground with fairly soft, fine, textured soil, smooth it over, and come back later to see what has been there!

Obvious places for your smooth spot would be near water or on well-worn trails.
Large animals will use the more open areas, while a small spot the size of your hand cleared under some brushes will reward you with many different little tracks of mice, shrews, and reptiles.

Remember - every great outdoor adventure begins at fw.ky.gov!

Send a message to learn more

A bumper crop of MGR registered kids! 23 kids and mostly 💙. Several good Billy prospects. Time to make a decision on Billy or weather. If you need a new Billy…..

Rhubarb soup

We are trying a new herb this year, the Mushroom Herb. The leaves are supposed to add a mushroom flavor to soups, sauces, and gravies when put in the last few minutes of cooking. The longer they cook the more intense the flavor. I will say the leaves taste good…..If anyone wants a fresh bundle to try, we can bring it to the Owsley County Farmers Market if you send us a message. We will soon have it dehydrated and put in some seasonings as well.

Kentucky! We have 118,429 children enrolled. Let's enroll1,571 more little ones to reach 120,00 for June.

https://imaginationlibrary.com/usa/find-my-program/

Yarrow is up next for a trim…and the dehydrator….

The mullein bed is looking good despite the heat

A black cat, two frogs and a balck snake later and the catnip bed has had it’s thrid trim of the season…..heading for the dehydrator.

You know the saying, “give a gardener zucchini seeds and feed a neighborhood!” They’re coming on strong. We’ve already harvested the first ones. Fresh, locally grown, organically grown.

If you haven’t tried our Chocolate Mint Tea you’re missing out on something good! Good hot or iced. Our herbs are organically grown, dried and put into our tea bags and tea blends right here on our farm. Try one today!

Fresh, organic, pesticide free blueberries grown right here on the farm. Most got put up last night but there willbe just a few at the Owsley County Farmers Market today

Anyone need some fresh tarragon? This plant is huge!

Check this out if you’re looking for summer activities for the kids!

SNAKES! We are partnering up with the Kentucky Reptile Zoo for An Evening with Snakes at the Slade Welcome Center - Kentucky Reptile Zoo! THIS IS A FREE EVENT!

Join us on Friday, June 28th at 6pm here at the Slade Welcome Center for a family friendly evening with FREE SNAKE COOKIES AND SNAKE VENOM (juice)! There will be a presentation on snake bites, the venomous snakes of the RRG, and how to live alongside our slithery friends 🐍🐍🐍

There will also be LIVE SNAKES! Rumor has it there will even be a copperhead and a timber rattlesnake!

THIS IS A FREE EVENT, but a ticket is required! Click the link in the comments to secure yours before it's too late! This will fill up!

BECKYS RHUBARB BRAID

1 Puff Pastry Sheet, defrosted
4 ounces cream cheese, softened
2 Tablespoons sugar
2 cups fine chopped rhubarb (3/8 inch)
1/4 cup sugar
2 Tablespoons cornstarch
Dash of nutmeg
Egg wash made from 1 egg & 3 teaspoons of water
ICING
1 cup powdered sugar
3-4 teaspoons half n half
1 scant Tablespoon of Rhubarb Sauce
Splash of vanilla

Preheat oven to 350.
On a piece of parchment paper, roll out the pastry a little with a rolling pin.
On the long sides of the pastry, cut strips.
In a small bowl, blend the cream cheese with the 2 Tablespoons sugar. Spread the cream cheese mixture down the middle of the pastry.
In a bowl, add the rhubarb, sugar, cornstarch and nutmeg, stir to blend. Add the rhubarb mixture to the top of cream cheese layer.
Starting on one end, start braiding, crossing each strip over the other till you get to the end. Place the braid, including the parchment paper to a baking sheet. Brush with the egg wash.
Bake for 35 minutes or until golden brown. Remove from oven and let sit for 15 minutes.
Mix the icing ingredients and spoon it down the middle of the braid. Serve! Enjoy!

Simple Rhubarb Sauce:
1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream
Directions

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

Today is D-Day, the day WWII was won, the day that kept our country free. Eighty years ago, perhaps once of the greatest battles ever fought raged on the beach in Normandy, France. We had veterans right here at home that fought there that day. Take a moment to be thankful to them that you live in a free country where you have so much. Google D Day, find a reliable site and learn something you didn’t know about it and share what you learned with a young family member. The pictures you will see show the last moments of many of our young mens lives, which they gave so we can live in the greatest county on Earth. On that day there were over a 150,000 young men in that battle, 29,000 were killed and 106,000 were wounded or missing…..only a very few came back…..

Senior vouchers signs ups are today up at the Extension Service….

Send a message to learn more

This year’s crop of kids….late start on pictures this time….
They are mostly boys or can be weathered for pets or companion animals.
MGR fainting goat registrable if you’re searching for a registered billy. All have really good conformation.