Lightning Bugs or Fireflies

Read a Story  Storyteller Mary Garrett –  Stories make the world go around

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Hearing thunder, I shut off the television, looked outside and saw . . .

                                          a lightning bug!

 

 FIREFLIES

from Bedtime Stories by Daddy John (Fussner)

(collected by his daughter, Mary Garrett)

One day, some little bugs went out to play. They were having a wonderful time. They played tag, hide-and-go-seek, follow-the-leader, and many other games that little boys and girls play. Oh, they were having such a good time, when suddenly a swarm of big mean bugs came along and chased the little bugs away. All day long, whenever the little bugs started to play, the big mean bugs would chase them away.

After the sun went down and it got dark, the little bugs thought that they would go play. The little bugs could see well at night, that is, well enough not to run into trees or anything. The big bugs, however, c ould hardly see at all. They had to find a good, safe place to spend the night. The little bugs flew around for a while, not having very much fun. The little fairies were out playing in the moonlight. They were having a wonderful time. The fairies love to run, jump, and dance in the moonlight. The Old Man in the Moon was in a happy mood, filling the woods and meadows with bright moonlight. The stars were bright and shiny, making it a wonderful, happy, carefree night.

The Fairy Queen heard a couple of little bugs talking. She stopped dancing to ask what was troubling them. They told her about the big bugs chasing them so they couldn’t play by day, and at night they couldn’t see each other well enough to have very much fun.

“Well,” said the Fairy Queen, “you do have a problem.” She thought for a while and then asked the little bugs, “Do you like to play at night?”

“Oh yes,” answered the little bugs, “it’s nice and cool, and the moon and stars are so pretty that we just love to play at night.”

“I have it,” said the Fairy Queen. “Let all these little bugs have lights in their tails so they can see each other in the dark.”

From then on, even until now, the little bugs can be seen at night, blinking their tail lights. Everywhere, children like to catch them. If you catch fireflies (or lightning bugs, as some people call them) don’t hurt them. Play with them for a while and then turn them loose again so they can have their fun.

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This story, and others like it, are in chapbooks of my father’s stories:

Bedtime Stories by Daddy John (Fussner) 35 pages  “Sweet dreams,” stories of fairies and nature

Stories from the Land of Make Believe by Daddy John (Fussner) 53 pages  Dough Doughy and friends build a church, face a blizzard, enjoy life.

Homespun Stories from Uncle John 32 pages
Old time tall tales in dialect: mosquitoes big enough to eat a car, a mixed-up hen, pet skunks

$10 each or all 3 for $25

For more information about these chapbooks, as well as my CDs of stories and Prince the Frog picture book, go to “CDs and Books” entry, or contact me.

Frog Poem/Song from my friend Lucy Grondahl in honor of Prince

Twinkle Twinkle little frog,

Sitting in your slimy bog.

Munching on a Doozle Berry.

Thinking of your MaMa Mary,

Telling all your froggy kids,

What your Mama Mary dids.

Fed you crickets, ants and grubs,

Gave you froggy tummy rubs.

Every baby froggie-poo,

Wants to visit Mary too.

 

Frogs in School_2

Terripin Farms CSA

Getting fresh, healthy veggies from my CSA has made a difference in my well-being, and brought new friends as well.  I am sharing a bit with Moriah and Kelsey, because they didn’t get their share ordered in time and because I love them . . .   All shares are sold for this year, but Jessica has started a waiting list for next year.

I picked up CSA veggies from Terripin Farms CSA yesterday and gave Jessica Whiston an article from the Post-Dispatch that mentioned them, and which she had not seen!

First pick-up . . . and long conversation in the parking lot. I have kale chips in the oven right now .. . the oven because I prepared too many for the toaster oven . . . yes, I’m eagerly anticipating the first kale chips of the season. and then “greens” and salad and collard tacos . . . (new recipe) and perhaps even some juicing, in solidarity with Bob Oxford.

Going to do major cooking/eating/freezing of greens this weekend.  Spring greens, just what the doctor ordered.   We won’t have squash or eggplant for a while, but patience is a virtue.OLYMPUS DIGITAL CAMERA

Sharing part of Jessica’s newsletter — too bad her photos won’t transfer . . .

What’s in the box

  1. Kale
  2. Kohlrabi
  3. Napa

    cabbage

  4. Lettuce

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  1. Spring onions
  2. Lose leaf lettuce
  3. Collard greens
  4. Rainbow swiss chard

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This week will be very GREEN ! The rains and cool weather are making very good greens. They are sweet , tasty and tender enough for salads. We have been very busy at the farm trying to catch up from the heavy rain but we are almost there! We have close to 10 acres planted already and have had a much less stressful start since we have a new guy working with us this year, for the first time we have three dedicated farmers and it has been a blessing. We are also in the process of finishing up our brand new 30 by 72foot hoop-house we hope to be able to learn how to grow year round!

We would like to finish this up by thanking everyone who has joined or re-joined our farm this year without you we would not be able to continue living our dream and growing sustainable, Clean safe produce for everyone’s family to enjoy.

Thank you from all of us, Terripin Farms

All about KOHLRABI>>>>

Kohlrabi gets its name from the German “kohl” for cabbage and the Latin “rapa” for turnip. It looks like a root, but it’s actually a tuber and cruciferous like cabbage, kale, cauliflower and broccoli.

The bulbs are about the size of an orange and come in pale green and purple varieties. Young green bulbs have a radish-cucumber flavor and young purple bulbs tend to have a spicier flavor. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups. Kohlrabi is available year-round with peak season in June and July.

If the leaves are still attached, cut them from the bulbs and refrigerate separately in plastic bags. Kohlrabi bulbs will keep up to a week or more and the leaves for several days.

To prepare, wash, cut off top and bottom and peel, removing any obvious fibers. Grate, cube or thinly slice and eat raw, boiled or steamed, or in soups or stews.

Roasted kohlrabi with parmesan cheese

4-6 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese

Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown

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evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce

From the Ivy Manning collection Ingredients

1 large bunch kohlrabi with greens 1 tsp. toasted sesame oil ~Good-quality soy sauce, to taste ~Shichimi, to garnish (see note)

Steps

  1. Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
  2. Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir- fry.

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Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes. It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt.

Chinese Noodle Slaw

Ingredients:
1 bundle Napa cabbage
1 bundle green onions white and green parts used 1 pkg Ramen chicken noodles, broken up
3/4 cup slivered almonds
1/2 cup sunflower seeds
2 Tbsp butter

Dressing:
1 cup vegetable oil 2/3 cup sugar
1/3 cup white vinegar 1 tsp pepper
1 tsp salt

Combine salad dressing ingredients in resealable container (such as a jar). Shake well to combine. Store in fridge until ready to serve.

In nonstick skillet, melt 2 Tbsp butter. Lightly brown almonds, and noodles. Cool completely and add seasoning packet.

Wash cabbage and drain. Peel off outside layers and shred. Chop green onions. Combine in large bowl. Add noodle mixture and toss.

Add dressing to salad mixture just before serving and toss well to coat. The salad won’t keep very well, so only add the dressing to the portion that is likely to be consumed immediately.
Enjoy!!

HOT SWISS CHARD AND ARTICHOKE DIP

1 bundle of Swiss Chard (approx. 12 oz.), with leaves and stalks SEPARATED and chopped into small pieces
1/4 cup olive oil
4 to 6 clove garlic, minced

1 cup finely chopped onions
1 14-oz. can artichoke hearts, drained, rinsed and chopped into small pieces 4 oz. cream cheese, softened

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1/2 cup sour cream
1/4 cup mayonnaise
1 and 1/2 cup of finely grated Pecorino-Romano Cheese 2 t. Worcestershire Sauce
salt and pepper to taste

Heat olive oil in a large pot. Add onion and chopped chard STALKS. Saute’, stirring frequently, until stalks are soft, about 5 to 8 minutes, at medium-high heat. Add garlic and cook, stirring frequently, for 1 to 2 minutes. Do not let garlic brown.

Stir in chard leaves and chopped artichoke hearts into the olive oil mixture in pot. Cover pan with lid and cook, stirring occasionally, until chard leaves are tender. (You may want to reduce heat from medium- high to medium at this point.) It takes the chard leaves about 3 to 6 minutes to get tender, depending on how “mature” the leaves were when you picked them. If the leaves are tender but lots of liquid remains in pan, remove the lid and cook off the liquid.

Stir in the cream cheese, sour cream, mayonnaise, cheese and Worcestershire Sauce and cook for 10 to 15 minutes, stirring occasionally, until dip is thick and hot. Add salt and pepper to taste. Serve hot with your favorite crackers, chips, etc.

Collard Green Tacos

Ingredients:

1lb lean ground meat

taco seasoning

~1/2 small yellow onion, minced
~1/2 cup water
1 bunch of collard greens (1 leaf per taco)

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Optional Toppings: pico di gallo, sliced avocado or crispy crumbled bacon

*If you’re not sensitive to dairy, shredded cheese would be another great topping.

Directions:

1. Brown the ground meat with the minced onions in a skillet over medium to high heat until well done.

2. Add the taco seasoning and water. Bring to a boil and then turn heat down right away. Simmer for about 5 minutes, or until thickened.

3. Scoop taco meat onto a collard green leaf and top with your favorite taco toppings.

Sesame Noodles + Mustard Greens Ingredients:

  •   8 oz spaghetti or your favorite noodle
  •   1 teaspoon grapeseed oil
  •   8 oz mustard greens, cleaned and stemmed
  •   1 clove garlic, minced
  •   1/4 cup soy sauce
  •   2 tablespoons honey
  •   2 tablespoons rice wine vinegar
  •   2 teaspoons dark sesame oil
  •   1/2 teaspoon garlic chili paste
  •   2 tablespoons grapeseed oil
  •   1 scallion, chopped
  •   1 teaspoon sesame seeds (black if you can find them)

    Preparation:

    To make the dressing, combine soy sauce, honey, rice wine vinegar, sesame oil, garlic chili paste and 2 tablespoons grapeseed oil in a small bowl. Mix to combine; set aside. Fill a large stock pot with water and bring to a boil; cook spaghetti according to manufacturers directions. Meanwhile, heat 1 teaspoon grapeseed oil in a large saute pan over medium heat. Add mustard greens and saute for 7-8 minutes until they begin to soften. Add minced garlic and cook for 2 minutes more. Remove from heat. When pasta is cooked, remove from water and add drained noodles to mustard greens. Add the soy sauce mixture and toss to coat all the noodles and greens. If desired, sprinkle with chopped scallion and sesame seeds. This is great served warm or chilled.

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Juice of the week:

Spring Green Juice

3 large pieces of kale
3 large pieces of swiss chard
1 cucumber (or 1/2 a large english cucumber) 1 green apple
1/2 lemon (peeled)
1/2 lime (peeled)
1/2″ piece of ginger

Smoothie of the week

Creamy Cherry Strawberry Kale Smoothie

Recipe type: smoothie Author: Paul Ahern Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1

Ingredients

  •   1⁄2 cup frozen cherries
  •   1⁄2 cup frozen strawberries
  •   1⁄2 cup apple juice
  •   1 very small shake of cinnamon
  •   3 leafs of kale
  •   1 large tbsp greek yogurt

    Instructions

  1. put all ingredients into blender
  2. blend
  3. drink
  4. enjoy!