More signs of summer:
I saw a half of a watermelon broken on the side of the freeway in
The quintessential symbol of the south is emerging once again. The magnolia trees are starting to bloom. Their shiny, stiff green leaves are the perfect counterpoint to the large, majestic, creamy white blossoms. There is a tall magnolia tree growing beside the White House. It overhangs the goat pasture. The kids love to chew on the fallen leaves. They seem to like the tough, crunchy, leathery texture of the leaves. A goat will chew on a leaf for about 10 minutes before it is small enough to finally swallow. That tree has blossoms all over it, but they haven't opened yet.
The strawberries are getting sweeter. Since most of what we eat is whatever is in season in the garden or at the farmer's market, we've been eating A LOT of strawberries. Strawberries and cream, strawberries and ice cream, strawberries shortcake, to name a few ways they've appeared on the table. The asparagus is done. The last spears were left to grow into huge, delicate looking fern-like plants. We are currently working our way around a new crop of rainbow chard, spinach, leeks, Vidalia onions, and more kinds of lettuce than I can name.
My friend Carly the kid.
The goats are still here for now. Sammy couldn't take them on Saturday due to equipment problems back at his farm. He'll probably pick up all of the goats, young and old on Monday or Wednesday. It will be a sad day when they leave.
I accomplished one more thing that I wanted to do while I was here: I went to the North Carolina State Zoo. Everyone has been telling me what a wonderful zoo it is and I should try to make it. It is only a few miles south of
The zoo is divided into two halves, er, continents:
My favorite feature was the tropical bird aviary. It is a huge enclosure filled with massive tropical plants and brightly colored birds. Scarlet ibises were perched in tall trees, looking down at visitors as they wandered through the aviary. Massive
Tonight is another Dinner at the Dairy. Chef Chris is preparing another huge ham to serve with white kidney beans and fresh chard. I'm not certain what else is being served. I try to stay clear of the kitchen when my day off coincides with a dinner. I don't need to be in the way.