The headline of this post is a slogan from some years ago. The toymaker Gund used it to promote sales of their plush animals. It’s borrowed to encourage Easter bunnies to place toy rabbits, chicks and ducklings in baskets this Spring and to discourage everyone from giving live animals as gifts.
Brownie is our resident spotlight in the Spring 2020 Quarry Farm Newsletter which you may download by clicking on the cover to the right. Brownie rules a small flock of Rouen ducks in The Quarry Farm farm animal sanctuary. This expressive lady even took under her gentle (but firm) wing a young Canada Goose placed here for release by Nature’s Nursery. The gosling, creatively known here as “Baby Goose,” is so enamored of Brownie that she sleeps with her in the hen house at night, even though Baby Goose is now fully-feathered and can fly.
Brownie was surrendered to us by someone who acquired her as a duckling. Although Rouens look very much like large Mallards, Rouens are a heavyweight breed of domesticated duck that originated in France sometime before the 19th century. While Mallards are wild, lightweight flyers, Rouens weigh between 9 and 10 pounds and can only fly short distances. Brownie prefers to waddle-march around the sanctuary, sliding nimbly under the paddock gates to attend to whatever piques her considerable interest.
We spotlight Brownie here not only for her charming personality but as a reminder to refrain from purchasing live rabbits, chicks and ducklings as Easter gifts in April. Each year, Easter pets die cruelly from neglect or mistreatment or are surrendered to animal shelters that receive a surge of unwanteds. These animals are given up after owners lose interest or become unable to care for them. Others that are not taken to shelters are “set free” into the wild where they have no knowledge or experience at foraging or evading predators. Death is inevitable. Those that may survive become part of feral colonies of domestic and hybrid birds that cause problems for native wildlife.
Statistics indicate that within the first weeks after the holiday, 30 percent of all Easter pets die, and another 60 percent to 70 percent are abandoned or turned in to shelters. Instead of a Brownie, fill your Easter basket with a fuzzy toy and gelatin-free jelly beans.
We’ll be jammin’ at 6 under the red roof. Bring a chair and jam, too. At least tap your toe and sing along.
The rain is moving through now and will leave us with cooler air, and there are cookies; always.
Gerald Owen Coburn, the man who first set foot to the path that led to The Quarry Farm as we know it, was, at his very core, an artist. It was with an artist’s eye that he looked on absolutely everything, particularly the natural world; a recurring theme in the body of work that he left, whether in paper, canvas, wood or stone. He was relentless in his desire to understand the world that he took to representing, primarily with brush, methodical and nearly clinical in his efforts to that end. And why not? It’s a fundamental truth that among the very many things that art is, it is most certainly science, peeled and filtered and laid out sideways so as to permit viewing from a different perspective.
One of the first Coburn paintings I had the opportunity to see was a watercolor. It depicted a young boy carrying in his arms what I first mistook to be a large stone, bigger than the boy’s head. It wasn’t a stone, though. It was a puffball, a fungus in the division Basidiomycota. To put an even finer point on it, it was probably Calvatia gigantea, the giant puffball, specimens of which commonly grow to a foot or more in diameter. Even more impressive, when they’re immature they’re not only edible, but supremely tasty. Be sure, though, that you are indeed in possession of an edible mushroom before taking a bite. If you have any doubts whatsoever, caution is the word of the day.
While puffballs are agreeable to most types of preparation, I have a fondness for them cut thick, breaded and sautéed. It’s simple, it’s quick and the results are noteworthy. Here’s how:
- Cut the puffball into ½ to ¾ inch slices. An immature puffball, when cut, will have a uniform white appearance. If they’re turning yellow on the inside, they’re too far gone to eat. Make a slit in the tough, outer skin and peel it away. It should come free quite easily.
- Heat 2 tablespoons of cooking oil (each imparts its own flavor; choose to your taste) in a skillet over medium heat. Alternatively, use melted butter, but do not brown it. Dependent on the amount of puffball you’re preparing, you may need to add more oil or butter to the skillet as you go.
- In a pan large enough to accommodate the puffball slices, combine one egg with 1 ½ tablespoons of milk. On a different plate, prepare a bed of breadcrumbs. I’ve developed a preference for making my own, but store bought will do nicely.
- Dip both sides of the puffball slices in the egg mixture, then dredge them through the breadcrumbs.
- Sauté each side until golden brown, then drain momentarily on paper towels. Serve hot.