This time of year, the killdeer are laying eggs and setting on them. Officially a shorebird (plover), but often found in short pastures and especially along gravel drives on dry ground. The wary mommas will lead predators away from the nest by running, then acting as if she is injured.
Killdeer are masters of camouflage, but thankfully i found this nest or we would have run over it with the pickups and trailers whilst unloading and loading herd bulls last week.
INGREDIENTS 3 tablespoons olive oil 1 lb lamb or beef sausage ½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach, which is our family’s preference) ½ lb dried egg noodles 2/3 cup water ½ cup Parmesan cheese
DIRECTIONS Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes. Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet. Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired. Serves 6.
Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour. I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef.
INGREDIENTS 2 cups unbleached white or whole wheat flour 3 egg yolks 1 egg 2 teaspoons salt 1/4 to 1/2 cup water
DIRECTIONS Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.
Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.